This is to honour my friend who passed away last month. He gave me this recipe for my breadmaker. Please do not take offense to the name he gave it, that was just how he was…what you see is what you get.
320 cc milk or water
45o gm Flour
1 Tablespoon of vegetable oil or butter
1.5 teaspoon salt
16 gm yeast
200 gm sultanas
1.5 teaspoon cinnamon
1 tablespoon bread improver
1-3 tablespoons of gluten
Makes a beautiful sultana bread.
Ingredients:
3 cups of plain flour
250 gr butter
pinch of salt
1/4 cup of caster sugar
ice water
7 Granny smit apples
1 teaspoon of Cinnamon
3 tablespoons of sugar
1 cup of sultanas
2 cups of milk
4 heaped tablespoons of custard powder
2 tablespoons of sugar
3 drops of vanilla extract
Directions:
Peel the apples and chop into even small pieces
Add 1 tablespoon of water and the sugar
Place in microwave for 10 minutes on high
Remove from microwave and add the sultanas and cinnamon and mix. Leave to cool
To make the pastry-
In a bowl mix the flour with the salt. Cut the cold butter into small cubes and add to the flour. Crumble the butter and flour with the tips of your fingers.
When combined add the sugar. Grease a spring form baking tin and line the bottom with baking paper
Press the crumbled pastry into the spring form evenly and onto the sides.
Take remainder of pastry and add 1-2 tablespoons of ice water and knead into a ball.
Roll out the pastry and cut even strips to line the top of the apple tart.
To make the custard:
Place all ingredients into a small saucepan and bring to a boil all the while stirring
The custard should be thicker than store bought custard
Leave to cool a little
To assemble:
Place a layer of the apple on the crumbled pastry spring form. Then a layer of the custard then finish of with the apple.
Decorate the top with strips of pastry. Brush pastry top with a little water and sprinkle white sugar over the top.
Place in the middle of the oven and bake in 180 degrees Celsius for abut 50-60 minutes or until golden brown.
Before serving sift some icing sugar over the top.
This is one for the kids it is quick and easy and oh so yummy
Ingredients :
75 gram palm sugar
75 gram light corn syrup
25 gram butter
50 gram chocolate chips
125 gram rice crispy
100 gram peanut paste
75 gram cooking chocolate, melted
Directions:
1. Grease a brownies tray with butter
2. Heat the sugar and syrup until thick. Add the butter stir until all mixed. Add the chocolate chips stir till mixed than take off the heat
3. Add the peanut paste mix than add the rice bubbles.
4. Pour into the brownies tray and chill
5. Use a piping bag to decorate with the melted chocolate.
6. When set cut into squares and store in airtight container
This is one of my most favourite snack , jajan. I used to always stop on the way home on the side of the road in front of Hero and buy 2 or 3 bags for some insane price. Wish I could get a hold of the right moulds but a rectangle muffin tray is ok. What is important is the taste. It tastes like more…………..
Ingredients:
1/2 teaspoon yeast
4 tablespoons warm water
150 gram flour
100 gram caster sugar
150 cc santan
1 egg yolk
Butter
Directions:
1. Mix the yeast and warm water and stir until dissolved
2. Beat the sugar and egg until frothy and increased in volume. Add the flour and mix till combined then add the yeast mixture
3. Add the santan and whisk until well mixed. Leave in warm place to rise
4. Heat the cake tin ( I use the rectangle muffin tray) Grease the muffin tray and pour mixture into the tray. It should be hot and you can hear a sizzle as you pour in the mixture.
5. Cook on top of the stove until cooked about 5-6 minutes. You could sprinkle grated cheese over the top or chocolate sprinkles or whatever you fancy.
Tags: kue pukis, indonesian, recipes, cake, jajan
Ingredients:
2 eggs
4 egg yolks
900 ml tepid water
700 gram self raising flour
180 gram caster sugar
1 teaspoon salt
160 ml santan
80 ml vegetable oil
Green colouring
2 teaspoons pandan pasta
Vanilla Essence
Directions:
1. Beat the egg briefly than add the warm water, beat until frothy
2. Add all dry ingredients and beat until combined and smooth
3. Add vanilla essence, green colouring and the pandan pasta and vegetable oil, stir until well combined
4. Pour into a heated greased round cast iron pan
5. Cook on top of the stove until the batter rises and forms bubble holes
6. Sprinkle caster sugar over the holes. Close with lid until cooked
7. When cooked take of the heat. Spread with butter than jam.
8. Fold in half and spread the top with butter again
9. Cut into triangles and serve warmINFO»
Like