Baked Potato

I got some left over of tomato sauce & I didn't want to get rid of it. So,thought about doing something with the left over. And it turned out so good :-)

Ingredients:
300 gr plain yoghurt
4 eggs
4 big potatoes, steamed. Put it aside and let it cool for about 4 hours then peeled & grated.
Left over of tomato sauce
100 gr gouda cheese (grated)
salt & pepper
italian herbst(optional)
a bit nutmeg

Directions:
- preheated oven in 180°
- Mix eggs, salt, pepper, nutmeg & italian herbst, then beat it well.
- add yoghurt the stir until well blended
- Pour the yoghurt mixture on grated potatoes, then stir it.
- add tomato sauce in the mixture and stir it slowly
- prepare baking pan or molds & grease with butter/cooking oil, sprinkle a bit cheese on it then pour the potato mixture, cover the top with cheese.
- bake in preheated oven for about 45 mins.

Read More...

Summary only...

Mini Tortellets

The weather isn't friendly lately & makes me lazy to go out. So, I decided to make this mini tortellets a few days ago. Very easy to make & mixer wasn't needed at all. Just mixed everything and then baked. Voila!

Ingredients:
175 gr all purpose flour
80 gr butter, cut in cubes
20 gr sugar
1- 2 tablespoon water

For the filling:
100 gr cream cheese
25 gr sugar
50 gr dark cooking chocolate, melted
1 egg

Directions:
1. Mix butter & flour then knead with hands until it crumbles. Then add sugar, keep continue kneading until well blended then add water. Knead until the dough becomes soft & not sticky. Place the dough in a bowl then cover with plastic wrap, keep in the fridge for about 15 mins.

2. Meanwhile, mix sugar & cream cheese then stir with spoon. Add egg on it , keep stiring until everything is well blended. Pour the melted chocolate on it, then stir it once again.

3. Preheat oven into 175°C

4. Take the dough from the fridge out, then roll it out. Cut the dough in small pieces (based on the mold diameter), then put it on the mold. Stick the base using fork then pour the filling on it.

5. Bake in the oven for about 20-25 minutes.

Read More...

Summary only...

Hokkaido Milky Loaf

I was doing some blogwalkings and found nice blogs that keep me sitting in front of my PC the whole day. I saw the picture of the bread and checking the recipe...and I can't help my self not to bake it. And I'm very happy & jump for joy when my I took my loaf out of the oven, the result was so wonderful, this bread is really moist even until the next day. The texture is really soft like cotton. When I took the first bite..Ohhh myyy, it's really delicious, even my husband likes it too, I guess I bake this bread more often ^_^.
Thanks to Happy Home Baking for the kindness to direct the readers to the recipe and thx to Angie for sharing the recipe, I will visit you both very often :-)
This Hokkaido Milky Loaf is a must to try... I recommend you all who like to eat sweet loaf to give a try to bake this bread.

Ingredients:
540g Bread Flour
60g Cake Flour
30g Milk Powder
80gr Sugar
10g Instant Yeast
9g salt
1 pc Egg
250g Fresh Milk
150g whipping cream

Method:
Mixed all ingredients except salt, then knead it until well blended (I use stand mixer, and put it on stuff 1 and took approx. 5 minutes kneading), then add the salt.
Put the mixer in stuff 2, then knead the dough for 8-15 minuten or until you get an elastic & unsticky dough
Place the dough in a bowl, then cover it with wet cloth and let the dough rest for 60 minutes and rise.
Pund the dough to get rid off the gas, then lightly knead it. Shape it in ball form then rest the dough for another 20 minutes.
Divide the dough into 4, then roll each dough out, then roll it up, place it in baking dish and let it rise until 2/3 of baking dish
Preheated the oven into 170C, then sprinkle the top of the dough with egg, bake it for 40 minutes

Read More...

Summary only...