A glance at this photo wouldn’t have you guessing of the crazy that went behind making it.
This donut combines two of the most unfitting ingredients ever thought of in a challenge.
Cassava and Yogurt.
The Indonesian Foodblogger has outdone itself by challenging its members to use these two ingredients in a dish.
And if you think things couldnt get any worse, I’ve further outdone myself by choosing another fermenting component on top of my fermenting milk product (read: yogurt).
Yup, you guessed it, this donut is made from fermenting cassava.
While i would love to go on and on about the benefits of food that has been fermented, this donut is not it.
Because all the goodness in eating live organisms went out the window when i drowned these donuts in a pool of hot oil.
But what about the yogurt, you ask?
Well, the yogurt was sugared, egged and cooked to make pastry cream!
Oh wells, YOLO !
So while this donut may not be the healthiest snack.I am glad I took up the challenge to combine two incomplementary product to make a mind blowing dessert.
Here’s to you, IDFB!
Donut tape Singkong (Recipe in Indonesian)
Taken from Sajian Sedap
300 gram tepung terigu protein tinggi
100 gram tepung terigu protein sedang
6 gram ragi instan
35 gram gula pasir
15 gram susu bubuk (Saya pake creamer)
1/2 sendok teh baking powder
200 gram tape singkong
1 butir telur
175 ml air es
40 gram margarin
1 sendok teh garam
minyak padat untuk menggoreng
- Campur tepung terigu, ragi instan, gula pasir, susu bubuk, dan baking powder. Aduk rata. Tambahkan tape singkong. Uleni rata.
- Masukkan telur dan air es sedikit-sedikit sambil diuleni sampai kalis. Masukkan margarin dan garam. Uleni sampai elastis. Diamkan 15 menit.
- Kempiskan adonan. Timbang masing-masing 35 gram. Bulatkan. Diamkan 10 menit.
- Pipihkan adonan. Bentuk bulat lagi. Letakkan di loyang yang ditabur tipis tepung terigu. Diamkan 45 menit sampai mengembang.
- Goreng dalam minyak padat yang sudah dipanaskan di atas api sedang sampai matang. Dinginkan.
Yogurt Pastry Cream
- 2 cups strawberry flavoured yogurt (Heavenly Blush)
- 1/4 cup sugar
- Pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- In a medium saucepan, combine milk, sugar,and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, and cornstarch. Whisking constantly, slowly pour hot-yogurt mixture into the egg-yolk mixture. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens (about 2 minutes).
- Add the butter, and stir into the mixture. Let the mixture cool.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled. Pour into a pipping bag fitted with the longest pipping tip you can find at home.
Take a piece of the donut. Push the tip of the pastry cream filled pipping bag into the middle. Squeeze gently to fill the donut with the pastry cream
For the garnish, melt some hot chocolate over a double boiler. and dip the donut tops into it.
Ever since Baby Caitlyn started her solids, I’ve been really watchful of what she eats.
I go out of my way to ensure that all her meals were homemade and prepared with the freshest ingredients that were free of unecessary toxic chemicals. Yes, i am one of those pesky mothers who insist on organic produce.
I want her food to be healthy, wholesome and nourishing. I don’t want her to grow up mindlessly eating sugar laden cereal for breakfast, fast food burger and fries for lunch and takeaway pizza for dinner.
I want her to respect and enjoy food (and its preparation), the way I’m enjoying myself making meals daily for my family.
Geez, how can all the above sentences start with “I” when it’s all actually about her?
To be fair, I (there I go again…) also dont want her to be the “weird” kid singled out at school with steamed brusselsprout in her lunch box. I want Caitlyn to be the “cool” kid with the sprinkled chocolate bread in her lunch box.
Made of icing sugar and cornstarch, this sprinkle is free of synthetic dyes, wax and whatever unpronounce-able ingredients that plague the storebought variety.
I’m really excited about this. I bet i can make the whole spectrum of colors with other fruit juices and vegetables out there.
So come on, bring out the child in you and sprinkle some fun on your food!
Home made Pink sprinkle:
2 tablespoon of icing sugar
1/4 tsp of cornstarch
1 – 2 tsp of raspberry juice (strained of seeds)
Mix the ingredients together to form a thick batter of pipe-able consistency. The consistency of the batter should “sheeting” (batter should fall in sheets when lifted with spatula).
Fill your pipping bag with the batter. Cut ever so small an opening.
Pipe the batter in straight lines across a pre-greased parchment paper.
Let the piped sugar dry. It will harden as it dry
The sprinkle is ready to use.
Chocolate Bread Recipe:
This is actually a recipe for a doughnut, but instead of frying, i decided to bake it instead.
Recipe taken from Resep donut Ala Jco by Fatmah Bahalwan
225 grams bread flour
7 grams instant yeast
150 ml water
0.25 tsp salt
Mix the ingredients together and set aside to proof for 90 mins.
50 gr bread flour
30 grams sugar
15 grams milk powder
30 grams shortening
1 egg yolk
Mix ingredients B together, then knead it into ingredients A.
Preheat oven to 170 degree
Continue kneading till the dough is no longer sticky and is elastic.
Set aside to rest for 10 minutes.
Shape the dough into balls and let it proof for another 30 mins
Bake at 170 degree for +- 15 mins.
When the bread is cooked and cooled, dip it into the chocolate and sprinkle the sprinkles.
At the rate i am going, I think i might soon be ineligible to call this blog CrustaBAKES. I think it’s been almost a week since i baked something.
And today, my oven still laid cold and unabandoned (please bear with me) as i diverted my attention to the stove.
And deep fried these Vanilla Ricotta Fritters.
Balls of dough soft and fluffy, so very like their airy cousins of donuts.
Except they probably need only 1/4 the effort making donuts need.
No make that 1/8.
Using the muffin method of mixing wet to dry ingredients, these fritters are really a breeze to put together.
The recipe states the use of baking powder for leavening to create that aerated, fluffy structure. With the acidity from the use of ricotta cheese, i think the reaction from the baking powder was tremendously boosted. Plus, it also must have made this all the more soft and moist. And if you are worrying about the grittyness of Ricotta cheese, you can set your minds at ease as the grittyness will cook out and disappear into nothingness.
And while these subtly sweet fritters are delicious with a simple sprinkle of powdered sugar. I decided to make a dip for it.
A lemon curd.
That’s like happy sunshine in a cup, which makes everything it touches shines
Including these Vanilla Fritters!
Taken from A cozy kitchen.
Taken from Martha Stewart
These buns are baked. Not fried…
That means you can eat another one. Or another four or five..
Then u would want to pack them up to bring to the office. Because you want to share the love with your co- workers.
Or because you couln’t trust yourself with the remaining buns.
Besides being inherently yummy, these buns are also a breakthrough. If u’ve ever baked bread before, you would know about the direct relationship between the yeast lifespan and the flavour from the final bread.The longer u let the little organisms thrive, the yummier ur bread gets.
But with these buns, i experimented with yogurt. The slightly sour taste from yogurt seems to emulate the flavour that comes from aged yeasts. As u can guess, no overnight sponge was needed for this buns. Definitely for a spur- of- the- moment baking itch!
300 gr Bread Flour
100 gr AP
20 gr milk powder
75 gr sugar
8 g instant yeast
1 egg, lightly beaten
50 gr yoghurt
150 ml cold water
75 gr butter
1 tsp salt
1. Mix the flours, milk powder, sugar and instant yeast
2. Add egg, youghurt, and water gradually while mixing. Knead till u get a shaggy dough. Add in butter and salt. Knead till elastic. Let proof for 30 minutes.
3. Punch down dough and scale it to 30 gr pieces. Shape it round.
4. Proof for 70 mins, glaze with milk
5. Bake at 190 degree C for 12 mins