Fortune Cookies

KBB (Klub Berani Baking) 27th challenge "Fortune Cookie". For me, It´s a little bit tricky to make these fortune cookies. First, I tried to bake it in the oven, unfortunately it´s too crispy to fold. I think,  it's just a matter of experience and trial and error for the various foods that I make for the first time :). Finally, I made my cookies in my teflon pan ^^.

Fortune Cookie
Source: http://chinesefood.about.com

Fortune cookies can be tricky to make - it's important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it's better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:
2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water
 

Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.
5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies 

Gudeg

 Gudeg is a traditional dish from Yogyakarta and Central Java. It is made from young jack fruits (nangka). I´ve got the  brown color from tea bags, because I don´t have teak leaves which are commonly used to make the reddish brown color to the dish.  Normally,  It takes several hours to cook gudeg,  but I just make it simple...put all  ingredients in the press cooker. Done.....in about 45 minutes :). My second time to join Tata Bonata and Monica´s Party :)

ingredients:
4 cans young jack fruit (1,3 kg)
6 boiled eggs
3 chicken thigh legs
1 can (400 ml) coconut milk
200 g palm sugar
4 bay leaves
2 cm galangal
1-2 tea bags


spices to grind: 100 g shallots, 7 clove garlics, 1 tablespoon coriander, 5 candle nuts

directions: in a saucepan, pour in coconut milk, palm sugar, bring to boil. Add tea bags, then sifted. Put all ingredients in to a pressure cooker, Cook for about 45 minutes with small heat. Serve with nasi, sambal goreng krecek, tempe and tahu bacem, opor ayam ^^

Wholemeal Muffin

Thank´s to Evie Wijaya for her Idea. So, I can make muffins from my left over vollkornbrot (wholemeal bread). I modify the recipe and add sultanas, cinnamon, succade :)

ingredients:
200 g wholemeal bread
150 ml milk
125 g brown sugar or you can use palm sugar too
2 eggs
1 teaspoon cinnamon powder
1 tablespoon succade
40 g sultanas
50 g butter, melted
100 g ground almond


directions: cut bread then blend with milk and eggs until mix well, stir in other ingredients. Pour into muffin cups. Bake at moderate hot oven 180°C for about 30 minutes

Klappertaart

Happy New Year everybody !

Klappertaart:
ingredients:
1 sachet (40 g) Vanillepudding pulver/custard
25 g all purpose flour
110 g sugar
50 g butter
500 ml milk
1 can young coconut
3 egg yolks

topping:
3 egg-whites
40 g sultana
40 g almond
4 tablespoons sugar
1 tablespoon all purpose flour
1 teaspoon cinnamon powder


directions :
combine vanille pudding pulver+sugar+flour+milk in a saucepan. Stir over heat until mixture boils and thickens. Set a side, let them cool then add egg yolk one by one and stir to combine.  Bake  with au bain marie system in oven 180°C for about 15 minutes.

Beat egg-whites and sugar until stiff. Sift flour and mix well. Gradually, poür in the the mixture on the top of custard. Add almonds, sultana and sprinkle with cinnamon powder. Bake it further in moderate hot oven 20 to 25 minutes.

Soto Betawi

My entry for Indonesian Food Party arranged by Tata Bonita and Monica adriana

ingredients:
1 kg beef.

2,5 litre water
250 ml milk
250 ml coconut milk
2 stalk of lemon grasses
5 bay leaves (daun salam)
5 cloves (cengkeh)
2 cm cinnamon
3 tablespoons sugar
5 tablepoons cooking oil
salt 


spices to grind:
125 g shallots
7 clove garlics
1 tablespoons coriander
1/3 teaspoon caraway seeds (jinten)
1 teaspoon white pepper powder
5 candlenuts (kemiri)
1/3 teaspoon nutmeg (pala)
2 cm ginger
2 cm lesser galangal (lengkuas)

 condiments: celery, perkedel kentang(fried potato cake), sambal, lime, emping belinjo, fried onion, boiled eggs, tomatoes, sweet soya sauce

directions: place beef or beef ribs, water, bay leaves, lemongrass, ginger, cloves, cinnamon, salt into large pan. Bring to boil, simmer until beef half tender or you can use a pressure cooker. Remove the beef then cut into cubes or small slices. 

Meanwhile, saute spices with cooking oil until fragrant

Note: you can discard cloves and cinnamon  from the soup, bring back the rest into the pan

Return the beef to the pan, season with spices, salt and sugar. Bring to boil again, pour in milk and coconut milk, reduce heat, simmer until the beef is tender.
 
Serve Soto Betawi, with fried potato cakes, boiled eggs ( I skipped this), fresh tomatoes,lime, sprinkle with fried shallots, chopped celery or spring onions. Add sambal and sweet soya sauce.

Soto Mie Bakso Ayam-Udang

for Bakso Ayam-Udang (chicken-shrimp balls):
600 g chicken breast, minced
200 g shrimps, minced
6 tablespoons tapioca flour
3 tablespoons fixsoßenbinder ( maizena/cornstarch)
1 teaspoons ground white pepper
1 teaspoons garlic powder
1 teaspoon baking powder
2 white eggs
5 tablespoons cold water 
1 tablespoon fish sauce
salt

Panettone

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

Ingredients
 1 1/2 cakes of fresh baker's yeast 

65 ml (1/4 cup) sugar

  6 tbsp. warm water

 6 egg yolks

 Finely grated zest of 1 lemon

A pinch of salt
  500-750 ml (2-3 cups) flour
 100 ml (6 tbsp.) diced candied peel
 100 g (6 tbsp.) + 2 tbsp.butter

4 tbsp. sultanas

4 tbsp. currants
 1 tsp. vanilla

Method

 Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;
 

pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
 

 gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
 add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
 

place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;
 

 punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top; cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

Baking
Preheat the oven to 200°C (400° F); ( me 180 "C)
place the bread pan on the middle rack of the oven and bake for 10 minutes;
 reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
 remove from the oven; remove the paper and let cool for 15 minutes before unmolding.