YOUR RECIPE MINE CREATIViTY: October 2014

Tuesday, October 14, 2014

How to Make Sticky buns Black Beans Red Delicious Contents

ingredients:

300 grams of low-protein flour

50 grams of black glutinous rice flour

50 grams of sugar flour

1 1/2 teaspoon (6 grams) instant yeast

1/2 teaspoon baking powder

150 ml of ice water

30 grams of white butter

1/2 teaspoon salt

Material Content:

100 grams of dried red beans, dipresto until tender, delicate blend

100 grams of granulated sugar

150 ml milk

1/8 teaspoon vanilla powder

1/4 teaspoon salt

How to make:

Fill, mixed beans, sugar, milk, vanilla powder and salt. Cook, stirring frequently until smooth. Lift. Set aside.

Skin, mix wheat flour, black glutinous rice flour, sugar flour, instant yeast, and baking powder. Stir well.

Enter the ice water a little while diuleni until smooth. Add butter and salt white. Knead until elastic. Let stand 30 minutes.

Kempiskan dough. Weigh dough each 30 grams. Round shape. Let stand 10 minutes.

Milled dough. Fill with content. Flower shape then untir middle. Place the buns on paper. Let stand 45 minutes until fluffy.

Steam over medium heat 10 minutes until cooked.

For 20 pieces

How to Make Green Beans Delicious buns

Leather Material:

300 grams of low-protein flour

60 grams of flour tangmien

2 teaspoons (8 grams) instant yeast

1/2 teaspoon baking powder

75 grams sugar

25 grams of milk powder

1 egg white

175 ml of cold water suji, suji of 20 pieces and 2 pieces of pandan

30 grams of white butter

1 teaspoon salt

1/8 teaspoon pandan paste

Material Content:

100 grams of peeled green beans, soaked 2 hours

100 grams of granulated sugar

1/8 teaspoon salt

125 ml thick coconut milk from half coconut

2 pieces of pandan leaves

How to make:

Contents, steamed green beans to bloom. Lift, blender with coconut milk. Mix with sugar, salt, coconut milk and pandan leaves, stirring until smooth and not sticky. Remove and let cool. Shape balls.

Skin, mix flour, tangmien flour, instant yeast, baking powder, sugar, and milk powder. Enter the egg whites. Average knead. Pour water suji leaves a little - a little while diuleni until smooth.

Add butter and salt white. Knead until elastic. Let stand 30 minutes.

Weigh dough each 30 grams. Let stand 10 minutes.

Milled dough round shape. Put the contents in the middle. Cut does not break up at 8 the edges.

Fold each piece to form a rose. Place the buns on the paper. Let stand 40 minutes until fluffy.

Steam over medium heat 10 minutes until cooked.

Note: For 23 pieces

How to Make Steamed Cassava Brownies Cheese Delicious

The materials / spices:

250 grams of cassava, grated, squeeze

100 grams of dark cooking chocolate, cut into pieces

100 grams of margarine

4 eggs

150 grams of granulated sugar

80 grams of cake flour

20 grams of cocoa powder

1 tablespoon rhum

100 grams of grated cheddar cheese

How to make:

Melt the margarine. Enter the dark cooking chocolate. Stir until dissolved. Set aside.

Beat eggs and sugar until fluffy. Enter the flour and cocoa powder as she sifted and mix evenly.

Add cassava, a mixture of chocolate, and rum. Stir well.

Pour half the batter into the loaf pan size 26x10x7 cm which has been spread with margarine and flour sown.

Sprinkle 50 grams of grated cheese.

Steam over medium heat 15 minutes. Lift. Pour the remaining batter. Sprinkle with the remaining grated cheese. Steamed another 30 minutes until cooked.

Note: For 12 pieces

How to Make Delicious buns Rolade Contents

The materials / spices:

Leather Material:

350 grams of low-protein flour

1 1/2 teaspoons instant yeast

1/2 teaspoon baking powder

75 grams sugar

25 grams of milk powder

160 ml of ice water

30 grams of white butter

1/2 teaspoon salt

1 leek, thinly sliced

Material Content:

250 grams of ground beef

50 grams of minced chicken

1 egg

1 tablespoon flour smooth panir

1/2 onion, finely chopped

1/2 teaspoon soy sauce english

1 teaspoon of tomato sauce

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon sugar

1/2 teaspoon ground nutmeg

Supplementary Material:

3 eggs, boiled, cut into 8 pieces

How to make:

Contents, mix ground beef, minced chicken, egg, flour panir smooth, onions, soy sauce english, tomato sauce, salt, pepper, sugar, and nutmeg powder. Stir well.

Skin, mix wheat flour, instant yeast, baking powder, sugar, and milk powder. Enter the ice water. Knead until smooth.

Add butter and salt white. Knead until elastic. Let stand 30 minutes. Add sliced ??green onion. Knead to spread.

Weigh dough each 30 grams. Round shape. Let stand 10 minutes.

Milled dough. Give the contents. Put a piece of egg. Gyre like pastels. Place the buns on paper. Let stand 45 minutes until fluffy.

Steam over medium heat 13 minutes until cooked.

Note: For 22 pieces

How To Make Chicken Teriyaki Sandwich Bakpao Delicious

Materials / spices:

Basic materials Bapao I:

Material origin:

350 grams of wheat flour low protein

1 1/4 teaspoon (5 grams) instant yeast

10 grams of fine granulated sugar

200 grams of water

ingredients:

200g low protein flour

1 teaspoon (5 grams) baking powder

50 grams of fine granulated sugar

75 grams of water

50 grams of white butter

1/2 teaspoon salt

Teriyaki Sauce Ingredients:

200 ml water

50 ml dark soy sauce

2 1/2 tablespoons mirin

2 tablespoons palm sugar

1 clove garlic, minced

1/4 teaspoon grated ginger

3/4 teaspoon salt

1 tablespoon cornstarch and 1 tablespoon water, dissolve

Material Content:

300 grams of chicken breast fillets, thinly sliced

1 onion, sliced ??long

1 piece green bell pepper, sliced ??long and cut two

1/2 teaspoon lemon juice

2 tablespoons cooking oil for frying

Complementary material:

150 grams of lettuce, coarsely chopped

How to make:

Origin, plus flour, instant yeast, and sugar. Stir well.

Add water little by little. ing to proof. Let stand 1 hour to swell twice.

Mixed origin with flour, baking powder, sugar, and some water. crushed flat. Enter wastewater. ing to proof.

Add the butter, garlic and salt. finely until elastic. (without fermentation)

Weigh dough 30 grams respectively. Circle. Grind the mixture thin round shape. Put a piece of bread that had nub paper thin white butter on one side. Fold the two parts to form a half circle.

Leave it for 40 minutes until fluffy.

Steam over medium heat 15 minutes until cooked.

Teriyaki sauce, boiled water, dark soy sauce, mirin, palm sugar, garlic, grated ginger, and salt over low heat, stirring frequently, until boiling. Thicken with cornstarch solution. Cook, stirring frequently, until thick. Remove from heat and set aside.

Fill, saute onion until fragrant. Add green pepper. Stir until half cooked. Add the chicken fillet. Stir until the color changes.

Add teriyaki sauce. Stir until cooked and thick.

Bapao sides. Ply with the burst. Drop contents. Serve.

How to Make Delicious Bolu Legit Honey Sauce

Ingredients:

5 eggs

125 grams of granulated sugar

1 teaspoon emulsifier (sp / tbm)

200 grams of rice flour

100 grams of glutinous rice flour

1/4 teaspoon salt

50 ml oil

1 teaspoon paste mocha

Honey Sauce:

6 tablespoons sweetened condensed

6 tablespoons honey

3 tablespoons water

How to make:

Beat eggs, sugar, and emulsifier until fluffy. Add sweetened condensed milk. Beat well.

Enter rice flour, glutinous rice flour, and salt, shaken gently. Add the oil. Stir well.

For 2 parts. One part add the pasta mocha, white let the other part.

Prepare a baking sheet boxes 18 × 18 cm were smeared and sown a little flour.

Enter the third batter putih.Kukus 5 minutes. Add 1/3 of chocolate batter on top. Steam 5 minutes. Enter third white dough. Steam 5 minutes. Do it until the dough runs out. Steamed another 15 minutes until cooked.

Custard filling: Mix condensed milk, honey, and water. Stir well.

Serve cake with vlanya.

For 16 pieces

CORN FRITTERS RECIPES

The materials / spices:

2 pieces of sweet corn, combed

2 pieces of sweet corn, dipipil, pounded

100 grams of wheat flour

2 eggs, beaten off

2 sprigs cilantro, finely sliced

1/4 teaspoon chicken bouillon powder

3 pieces of red chili, sliced ??oblique

1 tablespoon water

oil for frying

Subtle seasoning:

2 red onions

2 cloves of garlic

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon sugar

Processing Method:

Mix sweet corn, flour, egg, cilantro, chicken broth powder, red chili sauce, and water. Stir well.

Spoon the sweet corn mixture with a ladle into the oil that has been heated over medium heat.

Fry until browned and cooked yellow.

For 15 pieces

Acid Vegetable Recipes

Ingredients:

Tetelan 200 grams, cut into 1 cm

3,000 ml of water

3 bay leaves

3 cm galangal, crushed

2 pieces of sweet corn, cut into pieces

100 grams of peanuts

100 grams of jackfruit, potong¬potong

50 grams of fruit melinjo

10 long beans, cut into 3 cm

100 grams of leaves melinjo

50 grams of starfruit, cut into 2 halves lengthwise

25 grams tamarind, strain with 50 ml of water

Subtle seasoning:

5 red chilies

8 red onions

2 cloves of garlic

1 teaspoon shrimp paste

1 1/2 tablespoons brown sugar

2 1/2 tablespoons salt

How to make:

Boil tetelan, bay leaves, and galangal in water until

boil.

Enter spices, sweet corn, peanuts, jackfruit, and

melinjo fruit. Cook until done.

Add beans, leaves melinjo, starfruit, and

acidic water.

Cook over medium heat until cooked.

For 10 servings

How to Make Sate Poffertjes Three Delicious Flavors

The materials / spices:

1,200 grams of cake flour

15 grams of instant yeast

150 grams of granulated sugar

1 tablespoon salt

12 chicken eggs, beaten off

1,800 ml of liquid milk

150 grams of margarine, melted

48 fruit skewers

Material Content:

300 grams of dark cooking chocolate, cut into small squares

300 grams of cheddar cheese, cut in squares

300 grams of strawberry jam

150 grams of powdered sugar for dusting

How to make:

Stir the flour, yeast, sugar, and salt. Add egg. Stir well.

Pour a little liquid milk, stirring until smooth. Let stand 20 minutes. Enter melted margarine. Stir well.

Pour batter poffertjes high as three quarters in a preheated mold and margarine spread thin. Leave until half cooked. Partly filled with brown, partially filled with cheese, and some are filled with jam. Flip the dough and form balls. Leave to mature.

Prick with a skewer. Each skewer contains poffertjes chocolate, cheese, and butter. Serve with a sprinkling of powdered sugar.

For 48 sticks (24 pack)

Recipe: Steamed Lemon Fish

It is a delicious dish

Ingredients:

One finely chopped big onion, finely chopped two tsp ginger, finely chopped garlic, two tbsp cumin powder, one stick of cinnamon, chopped de-seeded green chillies, chopped coriander, lemon, four to five pieces of any fish and salt.

Method:

1. Squeeze the lemon juice over the raw fish, sprinkle salt on them and marinate them for one hour.
2. Take the non-stick pan, pour one tbsp of olive oil.
3. After the oil is hot, add the chopped onion and chillies, fry them well.
4. Then add the ginger and garlic pieces.
5. Put the fish, cover and let it cook in the steam.
6. After 10 minutes, add the cumin powder.
7. Saute them and cover the lid of the pan.
8. After some time you will see the fish has released some water, cook the fish in that.
9. Once the fish looks half cooked, add half cup water and salt.
10. Grate very little amount of the lemon skin and add to the gravy with the stick of cinnamon. Do not add too much of lemon skin, it will make the gravy sour.
11. Close the lid of the pan and let the fish cook properly.
12. After 10 minutes, add chopped coriander, let the gravy come to boil and turn off the gas.