October 30, 2012

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Posted in Arrangement, Art, Business

Pumpkin Doughnuts coated with Spiced Sugar HAPPY HALLOWEEN!!!

Yields: Make about 24 doughnuts and 24 doughnut holes.
Recipe adapted from Bon Appetit














Cinnamon and sugar....such a perfect combination for me. But I found out most of the chinese don't really accept it. 

Last week my brother bought lots of pumpkins, to make pumpkin drinks. I have no idea why he bought SO many. Yes he really bought a lot! Not to waste it, I google it for pumpkin dessert/snack recipe and I found this awesome recipe! YESSSSS its pumpkin doughnuts!! and the most important is they are coated with spiced sugar! Cinammon! Sugar! oh no.....my love! I'm going crazy with that!

I made the dough the night before I fry it. The doughnuts were tender. And you know they are serve best after fried. Definitely, they don't taste as good after being kept for a day. Amazing doughnuts!

I don't really celebrate Halloween, but just to make some pumpkin doughnuts as a little celebration. As I know pumpkin is the 'trademark' for Halloween ages ago. I wonder why? Anyway, HAPPY HALLOWEEN!!! 



INGREDIENTS:
Spiced sugar
  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

Doughnuts

  • 3 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon buttermilk
  • 1 cup canned pure pumpkin
  • Canola oil (for deep-frying)

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
1. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy).

2. Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

3. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used. (The dough was pretty sticky! So I put tons of flour on my work surface.)

4. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. 

5. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.




Fresh pumpkin puree.



After refri for overnight. 
(Actually 3 hours is enough. Just that I made it first and fry it in the next morning.)



Super sticky dough!



Put the doughnuts cutter to the flour so that the doughnuts can come out easily.



Ready to fry!









October 26, 2012

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Posted in Arrangement, Art, Business

Vegetable Potstickers




Not as tasty if without black vinegar.

Hey guys! It's potstickers time again! But today, I decided to make vegetable ONLY potstickers! ha! Vegetable? Sounds heathtly right? and YES they are!

Everytime when I look at potstickers' picture, I just feel want to give them a bite! They look so cute, and white in colour. And they seem like saying "come bite me and eat me!" Their look make them look so fat and juicy. hahaha! Aren't they?

This time I used vegetable as the filling of the potstickers instead of pork filling. Cause I believe vegetable potstickers can be also very delicious. In the end, when I taste it, it is delicious! They are worth for me to make them! AGAIN!!


ANDREA NGUYEN'S  RECIPE

BASIC DUMPLING DOUGH:
Click here!

VEGETABLE FILLINGS:
Click here!
(I add in some osyter sauce and cabbages myself to the recipe as I like the crunchy texture.)

MY RECIPE ^^

DIPPING SAUCE:
4 Tbsp Chinese Black Vinegar
1 Tbsp finely chopped/sliced ginger


Looks adorable!


NOTE: If you want to include cabbage in your pot-stickers, salt the cabbage first, and let it sit for 30 minutes and squeeze all the water out of the cabbage. Watery cabbage = soggy dumplings. Look how much water comes out after 30 minutes of salting:

The salt draws out the water. For every handful of shredded cabbage, use about 1 teaspoon of kosher salt (1/2 tsp table salt), mix well, let sit for 30 minutes at room temp. Place salted cabbage in cheesecloth and squeeze water out. You could also just do this in your hands too, if you don’t have cheesecloth.


The End.




October 23, 2012

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Posted in Arrangement, Art, Business

Pot Stickers aka GuoTie

Everybody love pot stickers, how about u?

Yeaaa normally when my mom is lazy to cook for lunch and I will make this for my whole family. They are so easy to make and all the ingredients are available easily in the market. Especially for the filling part, you can change it to whatever filling you love. Either all in meat or vege! For me, I love meat more! XD





For the skin:
1 cup + 5 Tablespoons all purpose flour
3/4 cup boiling water

Method:
Mix them up and knead for about 5 minutes.

For the filling and how to wrap and cook:
Please Click here!

October 06, 2012

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Posted in Arrangement, Art, Business

Chocolate Cupcakes

Makes 18 cupcakes (Depends on your cup size)
Adapted from A cup full of cake


Chocolate chocolate chocolateeeeee cupcakes!! They were so moist and chocolatey. I am so happy to find this recipe!


Mickey mouse cupcake? :P

Dry Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt

Wet Ingredients:
1 cup whole milk
4 ounces bittersweet chocolate melted and cooled (cooled for about 15 min make sure its still melted though don’t want it to harden back up)
½ cup plus 1 tbsp water, heated to boiling ( have a kettle of water on the stove boiling ready to go)
3/4 cup vegetable oil
2 large eggs room temp
2 tablespoons vinegar (not wine vinegar)
1 tablespoon vanilla

Instructions:
1. Preheat oven to 350F with rack in the center.
2. Place paper baking cups in regular sized muffin tins, spray edges around 
cups lightly with cooking spray.
3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)
in a large bowl.
4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale
colour.
5. Add in the milk, vanilla, oil and vinegar and whisk/beat well.
6. Add in the melted and cooled chocolate and whisk/beat until combined well.
7. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix
just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
8. Divide the batter evenly among the muffin cups.
9. Bake 15-18 minutes or until toothpick inserted in the middle comes out clean and free of crumbs or the cupcake tops bounce back when lightly pressed. 
10. Let cool for 5 min in pans and then remove carefully to a wire cooling rack. Cool     completely before frosting.

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