Sweet Potato Loaf (& Donuts)



 

Okay, after all those Korean food posts, let's move on LOL

This time I'm sharing one of the bread I recently made. I had some sweet potatoes, those with orange flesh so I decided to use some for this bread

I made half of the dough into donuts and the rest I shaped into loaf

Nice and sweet taste and aroma, soft and fluffy with slight chewiness, and little bits of sweet potatoes here and there

 

 

 

 

Recipe is from My Mind Patch

(she used purple sweet potato)

 

What you need:

 

115g fresh milk (you may add up to additional of 25g depending on the water content of the sweet potato)

25g beaten egg

30g caster sugar

1/4 tsp salt

20g coconut oil

100g mashed steamed sweet potato

225g bread flour

3/4 tsp instant yeast

some beaten egg

 

Method:

1. Using bread maker to knead the dough: Pour in the wet ingredients first into the pan: milk, egg, sweet potato and oil. Followed by the dry ingredients: sugar, salt, flour and lastly yeast (make sure salt and yeast are separated). Press 'dough' function and let the machine start the kneading. After 5mins, check whether the dough is too dry. If it is, add more milk up to 25g)
2. Let the machine does continue its work (about 1hour 30mins with the first proofing)
3. After its done, remove the dough from the pan and transfer to a lightly floured surface. Flatten it to release some trapped air bubble
4. Divide the dough into 2 equal portions. Roll up each dough and pull down the sides a few times to stretch it out and seal at the bottom
5. Place them in a covered container and let it rest for 10mins
6. Roll out each dough using rolling pin, flip it over so the smoother side will face outside after rolling up
7. You may place small bits of sweet potatoes if you have (optional, I skipped)
8. Roll up the dough from one of the shorter end, pinch to seal
9. Place the dough into pan of your choice (I used loaf pan), spray some water and cover with damp cloth, let it proof til doubled in size (about 1hour in a warm oven/microwave)
10. Preheat oven to 180degC 15mins before proofing time ends. Brush the top of the dough with beaten egg and bake for about 25 to 30mins (when you knock the top there's a hollow sound and it's nicely browned)
11. Remove from oven and brush the top with melted butter, transfer to a cooling rack and let cool before you cut it into slices
12. Keep in an airtight container

 

 

 

 

I used about a third of the dough to make donuts, it turned out well, too

1. Flatten the dough using a rolling pin. Use donut cutter to shape
2. Prepare a wok with some cooking oil and preheat. Once oil is hot, reduce the fire to low. Wait for about a minute and start frying the donut, not too many at one time, til browned on both sides
3. Remove from heat and put them on a strainer
4. When it's slightly cooled, transfer to a cooling rack and let it cool completely
5. Decorate as you prefer. I used Nutella to 'glue' the chocolate sprinkles

 

Obviously, the kids prefers the donuts LOL

AFF West Asia - Cranberry Jelly Sufganiyot (Doughnuts)

Honestly, I was not too thrilled with this month's Asian Food Fest (AFF)
I never fancy Middle East food. I don't even like kebab! (Is that Middle East food? LOL)
I do like pita bread though. That's in fact the only food I know originated from Middle East
That's last month
This month I learnt that I might like some of the dishes and munches
So, this is the first one I tried. A snack my kids always love. Doughnuts :)
If not because of AFF, I wouldn't know that this is a Middle East snack :)

 

 

Recipe is from HERE

 

What you need:

 

2 tsp instant yeast

40g sugar

6 tbsp water

2 tbsp orange juice

40g unsalted butter, melted

1/4 tsp salt

315g bread flour

2 egg yolks

homemade cranberry jam (***recipe below)

icing sugar to sprinkle

 

Method:

1. Combine sugar, water, orange juice and yeast together. Let stand for 10 minutes til frothy
2. Add in melted butter to the yeast mixture, followed by egg yolk
3. Pour the mixture into bread machine pan and then add in flour and salt
4. Let the machine does its job til the first proofing done
5. If you choose to proof outside, let it do so for one hour til doubled in size, covered with damp kitchen towel
6. Lightly flour working surface. Roll out dough into 1/4"thick, cut out in circles about 5cm diameter. Rest the circle for 30mins covered with damp kitchen towel
7. Heat some oil in a saucepan, add doughnut dough in batches and fry til golden brown, turning once
8. Drain on kitchen paper and let cool completely
9. To fill in the doughnuts with jam, slit an opening at the sides of the doughnuts, spoon in adequate amount of cranberry jam and dust with icing sugar before serving

 

Before dusting with icing sugar. Looks like hamburger to me LOL

 

Yum....

 

***Homemade cranberry jam

What you need:

200g fresh/frozen cranberries
240g sugar
200ml water

Method:

1. Combine all ingredients in a saucepan, bring to boil and then simmer over low heat for 30 minutes til slightly thickened. Stir occasionally
2. Jam will further thickens after cooling down
3. Cool down completely before using. Keep in a clean glass container and refrigerated

Looks like Pac-Man huh? LOL

 

This post is for Asian Food Fest - West Asia hosted by Shannon of Just As Delish

Also to me this is a great choice for Christmas treat. Hence my submission to Baby Sumo's Christmas Recipe Collection 2013 hosted by hosted by Baby Sumo of Eat Your Heart Out

Bake Along #47 Cinnamon Sugar Doughnut Muffins

Once you pop, you can't stop
It happened, and it scared me I had to pretend not to see some of these little addictive treats
So yummy, a challenge for weight watchers :P

I made the batter without any cinnamon, cardamom or nutmeg - for the sake of my kids
I added vanilla extract instead
I used mini muffin pan and mini donut pan, I got 12 each
Those little muffins, I added chocolate rice in the batter, and coated with caster sugar - to attract my kids' attention LOL
The mini donuts were coated with cinnamon sugar
For me, I prefer the latter, of course :)

 

 

The chocolate rice in the little muffins..

 

 

 

Recipe is from the book "The Back In The Day Bakery Cookbook" by Cheryl and Griffith Day which I saw from Rumbling Tummy

 

What you need: (my version - I made half recipe)

 

187g plain flour

1/8 tsp baking soda

1 1/4 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

110g fresh milk

1 tbsp plain low fat yoghurt

60g unsalted butter, room temperature

60g fine sugar

1 large egg (60g without shell)

 

For the coating:

100g unsalted butter, melted

1/2 cup sugar mixed with 2 tbsp. ground cinnamon

 

Method:

1. Preheat oven to 180degC. Grease mini donut pan and line mini muffin pan with mini muffin case
2. Sift together flour, baking soda, baking powder, salt. In another bowl, combine fresh milk and yoghurt
3. In a bowl, cream butter for 3 minutes over medium speed
4. Lower speed and add in sugar gradually. Continue to mix til lightens in color
5. Add in egg, beating til just combined
6. Add in the flour mixture in thirds, alternating with the milk mixture, mixing just until smooth, do not overmix
7. Scoop batter into the pans, fill them about 2/3 full
8. For the mini muffins, in each cup I scooped half batter, sprinkle chocolate rice on them, and covered with the other half batter
9. Bake for 20 minutes, til the tops are firm to the touch and lightly golden
10. While the muffins are in the oven, prepare a bowl of melted butter and another bowl of cinnamon sugar (I had one more bowl for caster sugar)
11. Let the doughnuts cool completely on a wire rack. Dunk them in melted butter then coat them with cinnamon sugar. Do the same for mini muffins, coat them with caster sugar
12. Store in airtight containers for up to 2 days

 

 

This post is for Bake Along, a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

Donuts - Another Recipe

Remember my first successful donuts?

This time, I tried another recipe. Result: as yummy, as soft and yes this also stayed soft til the next day

I thought I wouldn't be too lazy to melt chocolate buttons to make chocolate frosted donuts, but again, I was back to these three toppings - chocolate rice, grated cheddar and icing sugar
Hopefully I will be determined enough the next time I make donuts again :)

Recipe is from NCC Indonesia

What you need:
(below is 3/4 recipe)

375g bread flour
75g sugar
9g dry instant yeast
3 egg yolks
150ml water
75g butter
3/4 tsp salt

1. Put egg yolks and water in the bread maker pan, followed by flour, sugar, yeast and salt (make sure yeast doesn't come in contact with salt) and let the machine do the kneading
2. After 5 minutes, add in butter and let it continue kneading and also the first proofing - around 1 hour 30 minutes
3. Take out the dough from pan and knead briefly for a few minutes to let the air bubble out
4. Shape into big ball and leave it for 10 minutes
5. Cut dough to 40g balls arrange on lined baking sheet, proof for 30 minutes roughly
6. Cut a hole at the centre of each ball, and fry in a cooking pan with hot oil til golden brown
7. Let cool, brush the top with melted butter and sprinkle chocolate rice or cheese
8. For the balls, put in a bag with icing sugar in it, shake til the balls coated with the sugar thoroughly

My First Donuts

Donuts have always been one of my weakness
Tried a few times but could never get the perfect texture and shape it's supposed to be
So it's in fact been a long time I just went to bakeries and bought them

But my kids love donuts
Even though I can't beat the bakeries varieties and perhaps taste, at least if I can make my own, I feel better knowing it's homemade
So, I decided to give it another try

This time I used Mamafami's recipe and I was so glad that it's a success
It's not prefect shape as yet, but texture wise, I was very satisfied
Now, this makes me eager to try other doughnuts recipes :)

I made some in little balls shapes too :)

The texture is soft even til the next day, it's a keeper! :)

What you need:

A
500g bread flour
100g sugar
11g instant yeast
4 egg yolks
200ml water
B
1 tsp salt
100g butter / margarine

enough oil to deep fry the donuts

1. Stir ingredients A, knead until lumpy, add ingredients B, continue to knead until smooth elastic
2. Rest dough for 10 minutes
3. Roll to about 1 cm thick and cut using a donut cutter. Arrange the donut rings on a floured tray. Let it sit for another 20 - 30 minutes (depends on the weather), then fry till golden brown, let cool
4. Spread a little butter on each doughnut with brush and sprinkle chocolate rice and cheese, or whatever topping you like
5. Those using icing sugar, no butter needed, you may roll them in the sugar til evenly coated

I'm posting this for

Sweet Tooth Friday



 Sweets For A Saturday #60

Sweet Indulgences Sunday #46