Pau Sambal / Burger Malaysia

Ingredients

50ml warm water

1/2 tbsp instant yeast

1/2 tbsp fine sugar

> mix everything together and put aside for 5min till bubbly

2 cups flour

2 tbsp fine sugar

2 tbsp milk powder or condensed milk

1/4 tsp salt

2 tbsp butter or vegetable oil

50-80ml water

Fillings

sambal ikan bilis

cucumber

salad

Directions

• in a large bowl mix all the dry ingredients together and mix well
• add butter and mix using hands
• pour in the yeast mixture followed with water (a bit at a time) and knead till a dough is formed
• cover the bowl and proof for 1-2hr till dough is puffy
• punch down the dough and lightly knead to smoothen the dough
• divide the dough to desired size (44 - 45g each = 10pcs), round and transfer to parchment paper
• cover with shrink wrap and let it rest for another 30min
• lightly flatten before deep fry in very low heat till golden brown (be patient so that the inside is fully cooked)
• once cooled, cut into two and fill with sambal, cucumber and salad

Foodnote: Was thinking of burger but ended up with this Malay burger instead hehe. Turns out very well. I kept some frozen so that I can eat it other day. Yum yum. Craving satisfied. 

The recipe can also be used as donut or fill with peanut paste.

Kueh Keria Gula Melaka

Ingredients
2 small sweet potato
1/2 cup plain flour
1 tbsp sugar
1 tbsp gula melaka
oil for frying

Directions

• steam sweet potato till soft, peel skin off and mash
• add flour until soft sticky dough is formed
• leave in the fridge for 15-30min so that dough is more firmed and can be shaped
• formed dough into shape of doughnut
• deep fry till golden and leave to cool
• in an empty pan/wok, add sugar, gula melaka and just a bit of water
• stir to let sugar dissolve and come to a rolling boil and get a bit sticky
• add in the keria and coat it with the syrup thoroughly
• immediately off the fire and mix again so that all the sugar coat the kueh
• cool each keria on a rack till the syrup hardens

Foodnote: So I have 2 sweet potato in the kitchen and was wondering what to do with it. Decided to make keria. Since I have gula melaka, I added it. Very sweet but ok lah. Craving satisfied.

Potato Donuts

Ingredients
1 potato (about 100g) boiled, cooled and mashed
2 cups (250g) bread flour
1 1/2 tbsp caster sugar
1/4 tsp salt
1 1/2 tsp instant yeast
2 tbsp milk powder
1 1/2 tbsp margarine (planta)
1 egg
80ml ice cold water
cooking oil for frying
fine sugar

Directions

• in a bowl, measure and combine flour, caster sugar, yeast and milk powder
• add in margarine, salt and egg followed by iced water
• add in mashed potato and mix till combined
• move to working surface and knead till not sticky and soft (membrane stage)
• round the dough and place back in bowl that have been oiled... cover or use cling wrap 
• leave till dough size doubled (about 45min to 1hr)
• meanwhile, prepare cut baking paper that has been brushed generously with margarine
• once dough have doubled, punch the air out and remove dough back to working surface
• knead again till dough is smooth
• weigh and divide... I weigh about 30g and got 20pcs
• round it and put on baking paper
• once all dough are rounded, flatten the dough and leave for 10 - 15min
• heat oil to low heat
• fry donut till light cream (not dark golden)
• once slightly cool, coat with sugar or glaze accordingly

Foodnote: Recipe from Che Nom. I tried this because I have all ingredients ready. Was surprised at the outcome. Super soft donuts. Must always remember when making donut to brush baking paper with oil beforehand so that the dough do not stick. Very happy with result.

Bomboloni

Ingredients (makes about 20pcs from 6cm diameter mould)
Dry
125g Japanese plain flour
125g Japanese bread flour
30g caster sugar
3g saf yeast (shelf life longer if kept in freezer)
1/8tsp Bakerzine Plus bread improver (shelf life longer if kept in freezer)
4g salt

Wet
100g cold UHT milk
15g cold water (keep in freezer before using and it is ok if ice is formed)
25g whole egg
25g egg yolk
20g shortening (do not use butter or it will absorb oil when frying)

vegetable oil for frying
caster sugar
fillings of your choice (eg. nutella, blueberry, custard, cream cheese etc.)

Directions

• Mix dry ingredients in mixer first using dough hook
• Add in the balance wet ingredients and slowly mix the mixture around 10min till dough is soft and sticky
• Transfer dough on a silicon mat and knead by hand for about 10min till thin membrane is formed. To do this, pinch a fistful of dough and slam on the mat, fold over the dough and repeat the process.
• Round and rest dough (covered) for 15mins
• Roll into about 4mm thickness (make sure to remove any bubbles) and use a 6mm round cutter to shape
• For balance dough scraps, round it and rest for another 20mins more before rolling and cutting to shape again
• Place each cut dough on a tray lined with parchment paper
• Let it rest and proof for another 1.5hrs to 2hrs
• Heat oil to about 160-170°C and fry each dough till light pale cream color
• Let it cool down before lightly coating it in a bowl of caster sugar
• Use a satay stick to poke a hole but not to poke through. Shift the stick around to make space for fillings
• Using a piping bag, fill the bomboloni with any fillings that you like (eg. nutella, blueberry, cream cheese, custard etc.)

Foodnote: Another learning journey with another instructor/chef who is very generous in sharing tips and tricks. Interesting thing I learn is that it is best to just knead the dough by hand after mixing for max 20mins in the mixer. Not to use high speed.... just 1-2 is good enough. Always check for thin membrance when dealing with dough for doughnuts or breads. Keep all flours, yeast in the freezer compartment to make it last longer. Japanese flour is the best.. yielding super soft bread and dough. Combination of yeast and improver is very important to get supersoft bread.

Another tip given to me is to just weigh the dough into balls of equal weight and flatten it... then leave it to proof.

Made this on 14th April 2019. I didn't use round cutter. Instead, I just weigh 20g dough each and flatten it. Got exactly 23 pieces. Didn't have parchment paper so my bomboloni stick to the paper sob sob. Chef called me and told me next time I can use normal paper but put shortening generously on it. Okie chef... will definitely try this recipe again. Another tips is that I should lower the temperature when frying. It should be lighter in color and that will make the bomboloni softer. 

Kueh Keria Keledek

Ingredients
sweet potato (red or white... potato also can. I use indonesian sweet potato... very sweet)
plain flour
a pinch of salt
oil for frying
sugar or gula melaka

Directions

• steam or boil sweet potato till soft
• once cooled, remove skin and mash it lightly
• add a pinch of salt and fold in flour gradually till dough is formed (it's ok if dough is a bit sticky as long it can be formed into shape)
• take about a handful of dough round and create donut shape
• deep fry the kueh till a bit golden
• cool on a kitchen towel and put aside
• in a wok, cook sugar with a bit of water
• once sugar dissolved and syrup is bubbling add in the kueh and stir till fully coated
• switch off the flame and keep stirring till the sugar crystallized (all water have evaporated)
• if you don't like too sweet... the kueh can also be coated with icing or fine sugar while it is warm

Foodnote
Aaahh... another of my favorite very sweet comfort food besides ondeh-ondeh. I am such a sucker for sweet potato. Give me kueh keria over doughnut anytime. Ooohh... so yumm!

Donuts Glaze

Nutella Glaze
200g nutella
50g oil (do not use aromatic oil eg. olive oil, canola oil, sunflower oil etc)

Peanut Butter Glaze
200g peanut butter
50g oil

Hazelnut Glaze
50g hazelnut ganache
100g white chocolate
100g oil

Directions

• combine and melt ingredients in double boiler method (or in microwave)

Creamy Glaze (like Krispy Kreme)

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbsp of hot water

Directions

• heat butter until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency
• can double dip for thicker sugar glaze

Chocolate Frosting

1/3 cup butter

2 cups powdered sugar

1.5 tsp vanilla

4-6 tbps hot water

4 ounces of chocolate chips

Directions

• heat butter and chocolate chips until melted and remove from heat
• stir in powdered sugar and vanilla until smooth
• stir in water a tbsp at a time until desired consistency

Foodnotes: Donut recipe here or can try other donuts recipe in this blog.

Donuts

Ingredients
Group A
350g bread flour
25g sugar
21g milk powder
4g yeast
2g bread improver

Group B
21g egg yolk (2pc)
70g whipping cream
77g ice (crushed)
77g ice water

Group C
6g salt
42g butter

crisco (no trans fat) for frying

Directions

• dry mix Group A at low speed for 1min
• pour in Group B at low speed for 3min
• add in Group C and mix at low speed for 5min followed by 8min on medium speed till shiny, elastic and thin membrane is formed
• round and rest for 10min (can be clingwrapped and stored in freezer at this stage)
• roll dough our to about 0.8mm thickness
• cut with floured or oiled donut cutter (or pleat the balance dough)
• put on floured parchment paper and proof for about 25mins or more till dough looks light and fluffy (can leave in oven with a bowl of steaming hot water)
• heat crisco at about 180°C 
• slide donut carefully into hot oil and fry both sides till golden brown (gently scoop hot oil over doughnut while frying)
• cool on rack and use any topping or glaze of your choice

Foodnote
Very nice and soft donuts. Point to note... "scrap" dough cannot be rolled again and reuse immediately. It have to be mixed again on mixer till shiny, elastic and thin membrane is formed... round and rest another 10min and same process continues. However it can be used immediately to form pleated donuts...