Apple Cheese Bread


“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

A post shared by Ega Dioni Putri (@egadioniputri) on

Advertisements

Strawberry Daifuku Mochi


Every year, when the strawberry floods in the market, “pretty foods with the strawberries” image starts disturbing my mind too. The desire to put it on a dessert is much bigger than eating it  sono mama (Japanese term to imply something “as it is”) like other fruits. Haha.. so here is the mochi version. See the recipe below.

Recipe for ICHIGO DAIFUKU MOCHI

.

.

INGREDIENTS

》150 gram (1 cup) MOCHI FLOUR (もち粉), or any kind of rice flour in Japan 👉🏻 I used 上新粉 (joushinko) which is cheaper than mochi or shiratamako flour, even it’s sold in 💯 yen shop 😂

⚠🇲🇨 Jangan pakai tepung beras dari Indonesia karena teksturnya beda sama beras Jepang, nggak akan bisa kenyal begini ntar

》30 gram (2 Tbs) SUGAR 👉🏻 I used powdered sugar

⚠ Sift together sugar and flour before use

》200 ml (1 cup) WATER

》POTATO STARCH aka katakuriko (片栗粉) as needed, this is used during working with the mochi dough

》FOOD COLORING if needed

.

For filling:

》minimal 250 gram sweetened RED BEANS PASTE aka an (餡), use koshian (漉し餡) instead which is finer than tsubuan (粒餡)👌

》STRAWBERRIES, pick the small ones

.

.

METHOD

(1) Microwave use 👉🏻 In a heat-proof bowl, mix flour-sugar mixture with the water, stir until all powder is dissolved. Cover with plastic wrap, steam in 600 W for 30 seconds.

⚠ In this step, I had divided the white and pink mochi dough in the different biwls and steamed them together. Pink mochi got ready sooner because it’s less volume.

.

For steaming mochi dough, basically you can use microwave, steamer pot, or even sauce pan like custard making (yet be careful of overcooked risk). I used microwave for easy handling. Don’t worry it’s totally safe for your health 😊

(2) Take dough out of microwave/pot, uncover, and stir 👉🏻 some of the dough may have been clotted, that’s what we want to see

(3) Repeat step 2 for 3-4 times until dough gets like glue and pick able with your hand

(4) In between the time of waiting your dough ready, make the fillings. Scale koshian for two types of mochi:

⁃ 25 gram koshian balls for mochi with the strawberry outside 👉🏻 we’re going to put the strawberry on top after split the mochi + filling 3/4 height 

⁃ 20 gram koshian balls for mochi with the strawberry inside 👉🏻 flatten it and make it thicker in the center, then use it to wrap each strawberry (see my video)

⚠ Use the plastic wrap to help you shape the balls

(5) In the table/countertop you’ll use for shaping mochi, sprinkle katakuriko to avoid the dough gets sticky on the surface. Flatten the dough with your palm or roller, make it 3-5 mm thick, cut into squares.

⚠ I tried with round shapes, but it left much remaining dough which made the bottom side of mochi wasn’t good look (the overlapped folds seemed so obvious)

(6) Put koshian ball in the center of squared dough, bring all sides of square to the top covering the koshian ball, make them folded just like when you wrap a box with fabric (see picture below)

Wrapping koshian ball filling in daifuku mochi looks like hira tsutsumi method in this furoshiki guide

(7) Pinch the dough layers in the bottom of mochi to make it neat and smooth

For the daifuku mochi with the strawberry inside

(8) Split the mochi in half heightway to see how beautiful the strawberry and paste combination look like

For the daifuku mochi with the strawberry outside

(8) Cut the center from the top to the bottom for about 3/4 height of mochi, then put strawberry on it

Strawberry Mochi

Enjoy! Keep your mochi moist by storing it in a covered container for later consumption.

たらあんかけ(Tara Ankake)


Posted from egadioniputri‘s Instagram

tara ankake recipe - たらあんかけレシピ - by recipega

Tara (Cod) Ankake

Tara (Cod) Ankake yesterday – Monday is Japanese food in my #mealprep schedule because it tends to be simpler and easier than Indonesian cooking 🤣 and I’m a big fan of something with #ankake (#あんかけ – thickened sauce or soup made from flour, shouyu, and other Japanese seasonings), but it’s sweet so I barely cook it. Make it home that you can adjust the sweetness as desired! #recipega

Dari sekian banyak seleksi ankake, buatku yang dipadu dengan ikan goreng tepung itu yang paling cucok di lidah. Buat yang nggak suka sashimi atau ikan-ikanan mentah, resep ini bisa jadi alternatif. Continue reading

Strawberry Custard Bread


Refer me to the recipe now

“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.

A post shared by Ega Dioni Putri (@egadioniputri) on

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)
Continue reading

Tom Yum Soup (without Coconut Milk)


Posted from egadioniputri‘s Instagram on October 26, 2017 at 10:53AM

Tom Yum Soup (without coconut milk) in the rainy day is the best menu you could expect! ☔️
👨‍🍳 Original recipe from this page by @thespruceeats
🍳 Recooked and modified by #recipega(written below in 🇮🇩)
.
.
Belakangan ini karena hujan terus, saya sering bikin bakso, sup, mie rebus, bakso lagi, sup lagi, dan seterusnya. Bosen juga lama-lama sama menu nusantara. Akhirnya semalam (hujan juga) saya yang lagi pengen makan seafood langsung kepikirannya sup udang ala Thailand yang asem-asem gurih pasti segeeerrr.. tapi awalnya cuma nemu resep-resep #tomyum pakai santan. Baru setelah spesifik cari, nemu juga yang bening, padahal aslinya tom yum tradisional emang #tanpasantan. Begitu jadi, duuuh.. cinta banget deh! Aromanya persis seperti yang saya bayangkan. Rasanya pun tak disangka autentik meski dengan bahan seadanya. Musa aja nambah berkali-kali dan mau nyeruput kuahnya.. .
.
#reseptomyum utk 2 porsi
🍜 BAHAN
– 250ml atau lebih kaldu ayam homemade (WAJIB ada di freezer saya jadi saya selalu nyetok, saat masak ayam atau sapi, kulit/uratnya saya sisihkan untuk buat kaldu), tambah air secukupnya
– 1 btg serai, iris tipis
– 2 daun jeruk
– 3 siung bawah putih
– 1 ruas lengkuas
– 1/2 ~ 1 cabe merah gede (buang biji kalo buat anak)
– jus dari 1 buah jeruk (saya pakai jeruk buah biasa)
– 1/2 sdm shoyu
– 1 sdm minyak ikan Thailand
– 1/2 sdm gula
– 6 bh udang large size
– 1/2 kotak tahu (12×12 cm)
– sayuran (saya: sawi ijo 3 ikat daun aja, sawi putih 1 cup, jamur kuping 5 bh, tomat cherry 2 bh, dan daun seledri buat pemanis terakhir)
🥘 METODE
(1) Didihkan: kaldu ayam dan air, batang serai dan daun jeruk
(2) Kecilkan api, masukkan ulekan bawang putih dan lengkuas, potongan cabe, dan perasan jeruk
(3) Masukkan udang, shoyu dan minyak ikan, gula, lalu sayuran yang udah dipotongin
(4) Masukkan potongan tahu
(5) Sajikan (saya pakai nasi dan remukan pangsit goreng 😝)
.
.
#tomyumkung #tomyumsoup#shrimptomyum #rainyday #homemade