Apple Cheese Bread


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“Apple Cheese Bread (not danish, not whipped cream 😛) 🍎 🥖 Property isn’t the main tool to sharpen your skill. The passion is.” 👩🏻‍🍳 #recipega Alias buat upgrade skill itu yang penting ada kemauan dan semangat, peralatan itu nomor kesekian.. apalagi kalo mode kaya saya yang hidupnya masih nomaden, rumah nyewa, dan uang belanja dapet dari bojo 😬 Jangankan buat photo props, buat masaknya sendiri aja suka mikir dulu kalo beli tapi ntar nggak terlalu kepakai gimana. . . So, in this recipe I made my own “cake rings” from milk pack (牛乳パック) covered with aluminium foil rather than purchasing the store-bought stainless rings for $3/each (we need at least 4 rings). I had used it for baking donuts too 🍩 . The similar trick I applied when making コロネ (spiral bread). . The bread was hard and soft flour mix. You can find many recipes out there. 🍞 Recipe for the filling: – 50 g cream cheese, room temp. – 10 g powdered sugar, sift – 1/2 tsp condensed milk Mix and put the mixture in the piping bag (I used regular plastic bag). – 1/2 apple, peel and cut in small chunks Boil until it turn yellow and soft. Drain. Arrange after filling the bread with cream cheese and brush with melted butter. Sprinkle sugar for garnish. . . . . . #mamablogger #foodinstagram #recipeoftheday #yummymummy #bakingtime #lovebaking #instabake #lovetobake #homemadebread #applebread #creamcheese #breadwithcheese #breakfastgoals #おうちパン #りんご #りんごパン #アップルパン #クリームチーズ #手作りパン #クッキングラム #doyanbaking #doyanmasak #reseproti #rotirumahan #bloggermasakan

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Strawberry Custard Bread


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“Strawberry Bread with Lemon Custard Filling” – because strawberry isn’t only matched to cake and I needed to use up my leftover egg yolks 😝 #recipega • • 👩🏻‍🍳 🥖 Bread (18 cm round pan) 100 g bread flour 50 g all-purpose flour 30 g sugar 1 large egg 40 ml warm water 1 tsp (2.8-3 g) dry yeast 30 g butter (if unsalted, add 1/4 tsp salt) . Mix both flour, sugar, egg, yeast, and warm water. Put the egg in the opposite side of yeast (yeast should be dissolved by the water, not egg). Stir until the clumps are gone. Add the butter. Knead 5-10 minutes until the dough is smooth. . Put the dough in a clean bowl, cover with plastic wrap, and rest it in 35-40 degCel for 30 minutes. While waiting, spread the canola oil all over the baking pan surface. . After fermentation, take the dough out of bowl, and roll it round thinly just like when you’re making pie sheet or pizza crust. Arrange in the baking pan. Make holes with the fork at the bottom. . Rest it again while making custard cream. • • 👩🏻‍🍳 🍋 Lemon custard 2-3 egg yolks (depending on the egg size) 60 g sugar 30 g all purpose flour, sifted 200 ml milk Juice from 1 lemon (2-3 Tbs) . By using whisk/fork: Stir egg and sugar, add flour, add milk, add lemon juice. Mix well. Cook with low heat in small saucepan until thickened. Cool it down. . ⚠️ Preheat oven 180 degCel now • • 👩🏻‍🍳 🍓 Strawberry topping 1/2 cup strawberry, mashed 1/2 cup sugar (me: 1/4 cup) 1 1/2 Tbs corn starch 1/4 cup water (more to thin) double this recipe if you want to cover all bread . Mix sugar and corn starch, add water, and then strawberries. Cook with low heat until thickened but still pourable. • • 👩🏻‍🍳 Arrangement . Fill bread dough with custard cream, fold the edges, and brush with egg yolks. Sprinkle sliced almonds on top (optional). Bake for 30 minutes. . Add strawberries cuts and glaze as desired.

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Recipe for Strawberry Custard Bread

🥖 Bread (18 cm round pan)

100 g bread flour
50 g all-purpose flour
30 g sugar
1 large egg
40 ml warm water
1 tsp (2.8-3 g) dry yeast
30 g butter (if unsalted, add 1/4 tsp salt)
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Zucchini Bread



Zucchini bread 🍞 pictured with a nice combination of green and yellow colors 💛💚

秋は色々なウィンタースカッシュが収穫できるけど、ズッキーニは夏のスカッシュですよ。#recipega

Musim gugur di Amrik dulu biasanya ditandai dengan kemunculan labu-labuan berbagai rupa di supermarket. Saya dulu bingung gimana aja itu cara masaknya karena kebanyakan kulitnya keras dan sesuai namanya, #wintersquash, meski dipanen saat #autumn para labu itu bisa tahan disimpan sampai winter! Jadi mulai awal September udah nongol pasukan pumpkin oranye yang diburu orang sampai akhir Oktober buat hallowen-an, terus selama kurun waktu itu biasanya resep-resep di berbagai media adalah tentang olahan pumpkin, sweet potato, dan apel. Di Jepang sepertinya pumpkin oranye cuma sebatas gambar-gambar aja, eksekusi di resep-resep sih tetap pakai “kabocha” 😂.

Di rumah kami mau musim apa aja lumayan sering masak dengan #zucchini (jenis labu yang penampakannya kaya timun dan teksturnya mirip terong) yang termasuk #summersquash, tapi nggak summer pun nggak sulit dapatnya. Zucchini ini gampang banget diolah jadi apa aja, cepat empuk, rasa netral, dan kulitnya cakep (nggak perlu dikupas). Melihat banyaknya zucchini di meja yang mulai keriput bawahnya dan keinginan impulsif akan roti gurih (nggak manis) simpel tapi bukan keju, jadilah roti zucchini dengan isian butter ini di pagi pasca hujan yang dingin (10/5). Kirain bakal plain banget, ternyata rasa sedikit manis dari zucchini keluar setelah dipanggang, asinnya butter nggak lebay kaya cheese bread, dan yang luar biasa tumben-tumbenan Musa bisa ngabisin sepotong gede ini seorang diri 😆 • #zucchinibread #ズッキーニパン

Posted by @egadioniputri via Instagram, recipe added below 👇 

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