KBB#26 Italian Bread - Panettone

This KBB challenge is really challenging....
I tried and failed and tried then failed again.
But however the outcome is I have to report to the hosts because it's almost end of report time
Hopefully in the near future I can retry and success

The recipe is as below

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

Ingredients
 - 1 1/2 cakes of fresh baker's yeast
- 65 ml (1/4 cup) sugar

 - 6 tbsp. warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
 - 500-750 ml (2-3 cups) flour
 - 100 ml (6 tbsp.) diced candied peel
 - 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants
 - 1 tsp. vanilla

>> Method
 Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;
 pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
 gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
 add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;
 punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;
cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

 Baking

Preheat the oven to 200°C (400° F);
place the bread pan on the middle rack of the oven and bake for 10 minutes;
 reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
 remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Then the results....

The bread is not rising as it should be...I want to cry....

Till We Meet Again

NCC-CFW Mango Pudding

It's Time for Dessert....

Berhubung lagi musim mangga, jadi anak-anak minta dibuatkan puding mangga seperti yang di Restoran dim sum
Setelah googling akhirnya dapet resep yang sesuai dengan stok bahan yang ada di rumah.

Mango Pudding
(Adaptasi dari blognya Food-4tots)
Resep tidak aku terjemahkan karena takut jadi salah ;-p

Ingredients:

2 large or 3 small ripe mangoes (250g for puree and 150g for cubes)

9g gelatin powder (equals to 3 tsp or 1 tbsp)                                         1 tsp lemon juice

50-60g sugar (depending on the sweetness of the mangoes)                   100ml + 40ml water

80ml fresh cream (I used whipping cream)

Methods:

In a small glass bowl, sprinkle gelatin powder over 40ml water. Let the gelatin absorb the liquid and bloom (meaning each granule becomes enlarge). Set aside.

Cut mangoes. Place a mango on your palm or stand the mango on your cutting board with stem end down and hold. Slice the mango lengthwise as close to the seed as possible and continue for all the sides. You should have 4 (2 large and thick, 2 slim and thin) mango pulps (cheeks), and the middle section that included the seed. Take a sharp knife to make crisscross cuts (with 1cm apart) in each pulp to form a checkerboard pattern. Be careful not to cut through the skin. Turn the scored mango pulp inside out by pushing the skin up from underneath. Use the knife to slice the mango flesh away from the skin in several shallow layers to obtain the mango cubes (about 1cm thickness). Use a spoon to scoop out the remaining flesh. Blend 250g mango flesh into puree. Add in ½ tsp lemon juice and mix well.

Add another ½ tsp lemon juice to 300-350g mango cubes and set aside.

Use a medium saucepan, add in 100ml water and sugar. With low heat, bring it to a boil to dissolve the sugar. Off the heat and add in the soaked gelatin into the pan to combine with the sugar mixture.

Add in mango puree and mix well. Add in mango cubes and mix well.

Add in fresh cream and mix well. Transfer the saucepan to a large pot (or any kind of container with large base) that filled with ice water. Use a spatula or wooden spoon to stir the pudding mixture until it becomes slightly thick. Remove the pan from the ice water. With a large spoon/ladle, pour the pudding mixture into moulds or ramekins. Place the moulds or ramekins onto a tray. Cover with cling wrap and chill in the fridge for at least 2 hours or overnight for the puddings to completely set.

Note : 

1. Untuk mangganya aku menggunakan campuran mangga harum manis dan mangga gedong. Karena mangga gedong agak berserat jadi puree mangga aku saring dulu supaya teksturnya lebih halus.

2. Jika ragu menggunakan gelatin dapat diganti dengan  1/2 sdt agar-agar yang dimasak bersama air dan gula

3. Jika menggunakan gelatin, usahakan simpan pudding di lemari es paling tidak semalaman agar teksturnya lebih set. Kalo waktu di lemari es kurang maka pudding akan seperti bubur kental. and we don't want that right?   

Till We meet again

NCC-CFW Stewed Beef Shank With Radish

Postingan ini untuk mengikuti even NCC - CFW

Ini adalah masakan yang sering dibuat oleh mami dan sangat disukai anak-anak

Stewed Beef Shank With White Radish

(Resep Mami Dewi Oni)

Bahan

500 gr daging sapi bagian betis, iris +/- 1 cm

500 gr Lobak Putih, iris 2 cm

2 bh bunga lawang

3 bh cengkeh

4 bh bawang merah iris

3 bh bawang putih, cincang

1 sdm gula pasir

4 sdm kecap asin pekat (pakai merek pearl bridge yang mushroom soy sauce)

2 sdm kecap asin encer (pakai merk angsa)

Cara Membuat

Tumis bawang merah dan bawang putih hingga harum, lalu masukkan gula pasir biarkan hingga mencair (mengkaramel) lalu masukkan kecap asin pekat aduk rata biarkan hingga mendidih lalu masukkan bunga lawang dan cengkeh kemudian daging sapi aduk rata hingga daging sapi tertutup kecap lalu masukkan air kurang lebih 500 ml beri kecap asin encer. masak hingga daging agak empuk.

Kemudian masukkan lobak putih dan 500 ml air.

Masak hingga daging empuk dan lobak meresap.

Note : 

1. Jika untuk dijadikan lauk : kuah tidak perlu terlalu banyak 

2. Dasar kuah Mie Sapi ala Taiwan adalah kuah ini yang dibikin encer... dalam arti air yang dimasukkan lebih banyak lagi. Gunakan mie hokkien (mie telur yang besar), kemudian siram dengan kuah daging tambahkan dengan daun ketumbar. Jika suka pedas dapat ditambahkan irisan cabe rawit. Yummmmm

Till We Meet Again

NCC-CFW What an Event....

Semua event yang diadakan NCC biasanya meriah....
Kalau bukan temanya pasti Hostnya...sampai Badgenya pun selalu keren....

Kali ini walaupun sudah mepet sekali, tetap berniat untuk ikut NCC- Chinese Food Week (NCC-CFW)
Dari berbagai ide untuk bikin ini itu akhirnya back to basic... Makanan yang sehari-hari aku masak untuk anak-anak di rumah lah yang aku ikutkan dalam event ini...

Aku akan posting per makanan saja....
Dimulai dengan appitizer... Sebenarnya ini bukan termasuk soup tapi lebih ke minuman.
Fungsi minuman ini bisa untuk mengurangi gejala batuk, sangat baik buat anak-anak....
Sejak mendapat resep ini setiap dua minggu sekali aku selalu usahakan untuk membuatnya

Double Boiled Apple and Pear
(dari berbagai sumber dan dengan modifikasi Dewi)

Bahan
1 Buah Apel
1 buah pear korea
1 sdt Goji
2 bh Angco (red date)
1 sdm gula batu
2 lt air

Cara membuat
Cuci bersih apel dan pear lalu buang bagian tengahnya.
Taruh di Panci Tim beri air, Goji dan Angco.
Tim selama 1 jam.
Setelah itu beri gula batu.
Dapat diminum hangat maupun dingin.

Sebenarnya variasi herbal untuk minuman ini ada beberapa tapi aku menggunakan herbal Goji dan Angco yang selain mudah didapat juga sifatnya netral.

Till we meet again