Doughnut-ing 2.0

I wasn't feeling very well today...gastroenteritis. So was on MC and was on bed (...and the restroom) the whole morning. By evening, felt a bit better and felt like making doughnut using a recipe that I got from kak CT Delima's page but I have altered it a bit.  This is my second time making this as I am very very impressed with the fluffiness and soft texture of the doughnut even after overnight in the fridge. Put it in the microwave the next morning for about 20 sec and it is still fluffy and soft. I even fried it half cooked and freeze it. And it is still soft! Thanks kak CT Delima. I guessed the use of egg in this recipe help to build it soft texture as we know eggs are leavening agent where it incorporates air in the batter and help it to rise.

Ingredients:
200gm lukewarm water
1/4 cup butter or margarine
2 tbsp caster sugar
2 tbsp condensed milk
1 packet of 11 gm dry active yeast
1 egg
1/4 tsp salt
500gm bread flour

Method:
1. In one big mixing bowl, pour the water and whisk together butter, sugar, condensed milk and yeast. Set aside for about 10mins to allow the yeast to activate.

 2.  Once the yeast bubbles, sift half of the bread flour into the mixture. Add the eggs and combine them using a metal spoon.

3. Sift the remaining flour into the mixture and knead by hand until it becomes a soft dough.

4. Remove the dough from bowl and invert it onto a lightly floured surface. Using a rolling pin, roll it into 1/2 inch thick. Shape it using a doughnut cutter or any shape that you like. Put them on a baking tray and let them rest for 20 mins or so.


5. Heat a frying pan filled with a lot of oil. Drop the doughnut one by one, not too crowded as they may doubled in size. Fry them until golden brown. Remove from the pan and let cool on rack.

6. Once cooled, sift icing sugar or caster sugar onto it, making sure it coated the whole doughnut.

7. Serve it!!

KL Marathon Red Velvet

It has been quite a while since my last RV. A couple of weeks ago, one of my colleague who will be running on KL Marathon on Sunday June 24th mentioned it. So in conjunction of the KL Marathon 2012 and celebrating my friends' run...this cake was made for them: Ezwani & Azrul  as well:)

 

Red Velvet Cake

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) caster sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

1 tablespoons Americolor Bright Red

1 teaspoon white distilled vinegar

1 teaspoon baking soda

1. Preheat fan-forced oven to 155 degrees C (fan forced oven) and place rack in center of oven. 

2. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

3. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

4. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

5. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

6. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.  

7. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. 

8. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:

8 ounce (227 grams) cream cheese, room temperature

1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted

1 tsp lemon juice

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add lemon juice and confectioners sugar and beat until smooth. 

Doughnut-ing 1.0

Lama tak update blog ku ni...almaklumla end of May haritu sibuk menghabiskan koje-koje sebelum bercuti panjang 26 May - 3 June. Minggu ni barulah free sikit nak masak memasak. Hari ni cam agak rajin sikit, untuk lunch kita masak masak lemak labu, ayam tandoori (resepi hentam saja), smlm ada tomyam leftover si Ratih masak and some ikan kering. Pastu abis masak and lunch, sediakan barang dough and campak dalam bread machine. Cadangan untuk minum petang donut and kepok lekor. 1 1/2 hour later aktiviti mendoughnut pun berlaku. So resepi doughnutnya sama seperti seluruh dunia punya resepi doughnut la.

Doughnut

Ingredients:
150gm milk
1 tablespoon butter
1 tbsp sugar
200 gm bread flour
1 tsp yeast

Method:
Put all the above ingredients into the bread machine one by one according to this recipe is written.
Select programme for dough (kenwood program 10).
Once the dough is done (1 1/2 hour later), punch it down and knead it a little on a lightly floured rollong mat. Cut it into 12, and roll it into balls and let them rest for 30 mins. After 30 mins, knead it again and let them rest for another 40 mins.
Heat oil in frying pan. Take one ball and put a hole in the middle with your thumb and bentuk2 kan sikit supaya dia jadi cam tayar and dunk it the hot oil. Follow with the rest of the dough.
Goreng la until golden brown, angkat and toskan minyak.
Let it cool on the rack before sieve some icing sugar onto the doughnut. My daughter Sarah poured some chocolate sauce on top for variety.