Kue Pukis Banyumas

Kue pukis merupakan kue favorit tradisional di keluarga. Selama ini karena gak punya cetakan kue pukis jadi kalau bikin pakai cetakan kue lumpur, nah kemarin dibawain cetakan sama mbakku tercinta yang belinya di Jogja.Langsung dech buatlah kue pukis. Biasanya kalau bikin pakai resep yang sudah biasa aku bikin punya mba Ricke, tapi nyobain resep mba Rina Rinso yang judulnya Kue Pukis Banyumas, mau tau juga bedanya. Ternyata Kue Pukis Banyumas lebih lembut..mungkin karena penggunaan tepung dengan tepung protein sedang dan penggunaan margarine yang lebih banyak.Aku sendiri suka keduanya sich, tapi orang di rumah lebih suka resep ini...sekarang tergantung selera aja dech.

Resep aslinya bisa liat di blognya mba Rina Rinso. Resep dibawah ini yang sudah ku modifikasi sedikit, aku bikin hanya 2/3 dari resep aslinya. Ini aja jadinya banyak banget.

Kue Pukis Banyumas

Resep Mba Rina Rinso (Modifikasi oleh Yeni)


Bahan :

2 butir telur
150 gr gula pasir
250 gr terigu segitiga
1/2 sdt emulsifier ( SP Ryoto)
1/4 bungkus ragi instan
1/2 sdt vanili bubuk
375 ml Santan ml ( santan instan)
1/4 sdt garam
2 lembar daun jeruk purut (skip)
1/4 kaleng susu kental manis
100 gr blueband
15 gr wijsman


Cara membuat (menyesuaikan dengan gambar foto di bawah ya)

1. Rebus santan dengan daun jeruk nipis dan garam sampai mendidih, kemudian diamkan hingga hangat suam-suam kuku dan siap digunakan.
 (aku pakai santan instan + air hangat)
2-3. Kocok telur dan gula dan emulsifier hingga mengembang, kemudian masukkan bahan kering (terigu, ragi, dan vanila bubuk) dan santan hangat ke dalam adonan kocokan telur, secara bergantian.

4. Setelah itu masukkan belueband dan wijsman yang sudah dicairkan. Kemudian diamkan selama 1 jam.

5. Setelah 1 jam adonan akan mengembang.

6. Bagia adonan menjadi 2 bagian, salah satunya beri 1 sdm cokelat bubuk.

7-8. Panaskan cetakan langsung di atas kompor tidak perlu alas. Setelah cukup panas masukkan adonan cokelat kemudian putih hingga 3/4 tinggi cetakan.

9. Tutup cetakan dan biarkan hingga matang.

10. Pukisnya sudah matang

11. Pukis yg masih panas masih lembut dan mudah penyet, jadi sebaiknya letakkan pukis di tempat yg datar supaya bentuknya tetap cantik.

NB : Untuk isiannya selain coklat, aku kasih keju dan juga pisang.

Aunt Annie's Pretzel from CDkitchen

My boy loves so much to this Auntie Annie's Pretzel. Every time to go to this mall  and see that pretzel always buy again and again . But actually I didn't like to make bread, need much time to make it and the result it's not always my expected...

This pretzel is so easy to make it...and love it for the result...

Pretzel Dough

 

1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour

Water Bath
2 cups warm water
2 tablespoons baking soda

Toppings
to taste coarse salt
4 tablespoons butter (melted)

cheddar and parmesan cheese ( by me)

directions

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)

*Sweet butter, not regular butter, is one of her secrets!

Cheese Straw

 

 

 I think this the best Cheese Cookies that I have ever made. This is the original recipe ..but I modified. The original recipe from here :http://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/01/how-cook-perfect-cheese-straws

 

 

Makes about 50 straws
300g cold butter
450g plain flour
150g parmesan, finely grated
½ cayenne pepper
15 gr  egg white
1/2 tbs iced water


1 egg, beaten  for brush
50 gr parmesan fine grated for sprinkle


1. Grate the  butter into a large bowl, and then add the flour. Rub in the fat until the mixture resembles coarse breadcrumbs.
2. Add just enough iced water , white egg to bring it together into a firm dough, then wrap in clingfilm and chill for 30 minutes.
3. Pre-heat the oven to 200C. Roll out the pastry to ½cm thick, then brush with egg and sprinkle with the remaining parmesan. Cut into rectangular strips 1cm wide and 10cm long, and arrange on a lightly greased baking tray.
4. Bake for about 15–20 minutes minutes until golden brown.

 

Cheese and Chocolate Brownie

 

 

Resep dan ceritanya belakangan ya...coz dah jam kerja lagi..............