Showing posts from February, 2015

Glazed Baked Donuts

This is actually a fried donut recipe. I tried to bake them, and it worked. Of course the baked donuts didn't taste as good as fried ones, nor as tender. But you've gotta set your priority here. The less oily ones, or the more delicious ones? 
Baked Donuts With Glaze

Source: NCC Indonesia, modified by me


For the starter:
300 grams bread flour
10 grams instant yeast
175-200 ml water
3 grams salt

For the dough:
75-100 grams bread flour
3 grams salt
30 grams sugar
1 egg
40 grams shortening/margarine

For the glaze:
20 grams butter/margarine
1/2 cup confectioners' sugar
1 tablespoons hot water
cocoa for chocolate glaze

My 'donut cutter'.
Ready to bake.

First, make the starter. Mix flour and yeast in one bowl, add water gradually until well combined. Add salt, knead a little with your hand until thoroughly mixed. Cover bowl with plastic wrap, let the dough rise in warm place until well risen, about an hour.

Punch the dough to let the air escape. Add the r…

Quick Baguette


Matcha Choux

This is the first time I ever succeeded in making choux. The last time I made it, the batter was too runny, it spreaded and overflowed on the baking sheet, and refused to bloom. What was the matter? Too much eggs. So it's important to add the lightly beaten eggs little by little, and to stop once the batter has the right consistency. It should be smooth, soft and fluffy but hold still when you pipe it into the baking sheet. I ended up only need about 2 and a half eggs.


Yields 10-12 pieces

100 grams unsalted butter
110 grams water
1 teaspoon salt
120 grams bread flour
2-3 eggs, lightly beaten

Preheat oven to 200 degrees C.
Cook the butter, water, and salt until boiling. It's important to let the butter melt before the water evaporates.
Add flour all at once, whisk vigorously until smooth and cooked, then quickly remove from heat.
Let cool a bit. Add eggs gradually, whisking along, until smooth but not too liquid. Most likely you won't need all three…