Miss B in the snow

Winter is coming to the town. Ok, not in my part of the world where I can do the sun bathing every day. This is not about the weather I am speaking of. This is merely about the sweet little Miss B who loves to wear her winter coat, even in the Summer.

I am talking nonsense ( I know ). I just like to make up stories about the cakes I make. Imagining what they are journeying into (hehehe).

About Miss B. Hmm… she’s the sweet simple one. The petite no one canever resist of; from the one year old to the hundred years old. With or without teeth, seriously. I chose to make over Miss B, using the method from http://www.frenchfood.about.com, the wonderful country where Miss B came from. Besides, this oneis simple, they don’t use yeast so you can make it anytime you likewithout spending time much waiting.

Miss B has changed in so many different styles where you can find her with delightful taste in many parts of the world . In Indonesia, she is known as roti goreng ( fried dough ) because we use yeast. Still she is well known as the one from New Orleans, the soulful city of music and dance and food and party… I guess Miss B fits it all           ( LOL ).

So, here I present you my one and only, Miss B(eignet).

Looking gorgeous, isn’t she ?

the heart of Miss B, looks very soft

Covered with confectioner sugar and shredded cheese

Irresistible Miss B(eignet)

Ingredients :

* 1/4 cup butter

* 1 cup water

* 4 eggs

* 1 cup all-purpose flour

* 1/4 teaspoon salt

* Oil for deep frying

* Confectioner sugar at your taste

Preparation :

In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.

Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and served warm, dusted with the confectioners sugar. ( or shredded cheese or strawberry jam or anything you love ).

The Unexpected Green “Louboutin”

Sometimes I like to buy this sweet almost-flourless-cake at the traditional booth cakes at a Hypermart near the office. This is one of our lots of  proud-traditional-desserts  I love. It’s a plain egg type of dessert with a nice brown crunchy topping.

My tittle is not the name of this cake. Its original name is Bingka Telur ( Egg Bingka ) . It’s originated from Banjar tribe in South Kalimantan. Among the Banjar people, this is one of 41 traditional cakes served in special occasions like  wedding.

From simple ingredients, it has gone across the islands of Indonesia which nowadays they have added other ingredient to make it taste richer like potato, pumpkin, sweet potato, cassava, and tape ( fermented cassava ) . I love the cassava one and have made it many times. I’ll post it in here next time I bake it.

Back to my unexpected green “Louboutin” , this is really an unexpected result. I don’t know what’s wrong with my pan, as half part  was like this fabulous shoe ( LOL ) and the half had a normal look. You may see the pictures below. Still, both models taste good.

FOR MAKING THIS SWEET CAKE

You may need :

6 eggs

150 gr granulated sugar

75 gr all-purpose flour

1/4 teaspoon vanila extract

1/4 teaspoon salt

200 ml coconut milk

2 tablespoon melted butter ( salted/unsalted )

18cm round baking pan ( I used my available 22 cm so it came out short )

1 tablespoon pandan paste (optional)  if you want to give it a little color and more taste

Then you start the work :

* Preheat the oven to 190C

* Put the eggs and sugar in a bowl and just whisk it with hand whisk  until well combine. You don’t need the electric whisk for this.

* Add the flour, coconut milk, melted butter , salt and vanila in the egg mixture. Stir all together with spatula until well combined.

* In a bowl , separate 100ml of the batter to mix with the pandan paste.

* Grease the baking pan with butter and fold in the plain egg  batter then the pandan batter in the middle of the egg batter. You may make it like a zebra cake, as you pleased.

* Bake for around 40 minutes until the cake is cooked through – or you may check it out after 30 minutes , insert a skewer in the centre and see if it comes out clean – your cake is done.

Too bad this cannot be tried on your beautiful foot, ladies

Its vintage leather top ( LOL )

Its supposed-to-be- this-normal look

Sweet Indulgence with Mr. Brown

The day was  nice, not very hot ,  a little bit gloomy and I thought what would be  the best thing  to spend the afternoon ? Aha, I haven’t got in touch with Mr. Brown for quite a while so that should be a perfect thing to do. After getting over the dazzled feeling with many style of Mr. Brown, I chose to engage with the http://www.browneyedbaker.com’s type of Mr. Brown. And it came out gorgeous and yummy for the rest of the day.

Ingredients :

6 tablespoons unsalted butter

4 ounces bittersweey chocolate, coarsely chopped

2 cups all-purpose flour

2/3 cup granulated sugar

1/3 cup unsweteened cocoa powder , sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 large eggs ( her recipe is for 1 large egg, I add one more to make it rich )

1 teaspoon pure vanila extra

Directions :

1. Preheat oven to 375 degrees F. Fit a muffin pan with paper  muffin cups.

2. Melt the butter and the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat. ( I use all the chopped chocolate as I substitute the half   with the  chopped Hersey for topping )

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl , whisk buttermilk, eggs and vanila extract together until well combined. Pour the liquid ingredients  and the melted butter and chocolate over the dry ingredients and with the whisk, gently but quickly stir to blend. Do not overmix the batter. Divide the batter evenly among the muffin cups.

4. Bake for about 20 minutes , or until a thin knife  inserted into the centre of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before serving.

This is my  Mr. Brown a.k.a Chocolate Muffin

Mr. Brown is dressing up

Hersey for topping

The sweet Mr. Brown

My wonderful Apang

This is one of my favorite cakes from the family recipe. This cake is well known in my hometown area, North Maluku and North Sulawesi. That’s why it’s known as Apang Manado ( the province’s capital of North Sulawesi  ). I think this cake got some influences from the Dutch which in fact has a big influence in our culture especially the parts of eastern Indonesia.

For this cake, I cannot say it as Apang Manado as there is a slight difference in the ingredients from Apang Manado’s recipe. So I just call it Apang. This is a kind of  a good combination of bread and muffin and poffertjes , judging from its ingredients that involve yeast, eggs, flour, butter and milk.

I don’t have its pan ( a bigger type of poffertjes pan ) so I use my muffin pan and bake it in the oven. Normally it’s baked on the stove using Apang pan. The elders in the family will say the taste would be different but not to me  (hehehe). If ever my grandma is still alive, she would have said that word : you baked it wrong.

The ingredients :

4 egg yolks

1 whole egg

300 all-purpose flour

7gr yeast

3 tablespoon warm water

125gr margarine or salted butter, melted

250ml coconut milk or substitute it with butter ( make it all together 300gr )

7  tablespoon sugar or more if you like it sweeter

3 tablespoon sweetened condensed milk

Cheese/raisins/choco chips ( optional ) for topping

Direction :

1. In a small bowl , stir together the warm water and yeast, stir  to dissolve and set aside

2. In a large bowl, mix the eggs and sugar just till well combined, add the coconut milk, the melted butter , the condensed milk and the flour. Mix in the yeast mixture.

3. Set aside and allow to rise until double in size.

4. Fill  the buttered muffin pan with the batter, top with  cheese or raisin or choco chips of your preference. You may leave it plain as well.

5. Bake in the preheat 190 degrees C oven for 20 to 25 minutes. For this recipe, you can have around 20 pieces of Apang.

choco chips topping

The inside

The cheese

The Raisins