HOT DOG BUNS

Who dislike hot dog? I bet, 99% people in this world like hot dog including myself :). The fact that I like hot dog made me challanged myself to make the hot dogs' bun. Ian Knauer's recipe is my choice this time and the recipe is really recommended for hot dog and burger buns.

Also, I used homemade bratwurst bramberger sausages. It is just so good and tasty!This time, I will share the recipe in English and Bahasa Indonesia.



Hot Dog Buns

Yield: 16 hot dog buns

For dough:
1 1/4 cups whole milk
1 cup heavy cream
1/4 cup warm water (105—115°F)
1 (1/4-ounce) package active dry yeast
1/4 cup sugar
5 cups all-purpose flour
2 teaspoons salt
16 pieces homemade bratwurst bramberger sausage

Equipment: a stand mixer fitted with paddle attachment and 2 (13- by 9-inch) baking pans (for hot dog buns)

Make dough:
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.
Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.



To make hot dog buns:
Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each piece of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan.

Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns just start to touch, 1 1/2 to 2 hours.

Preheat oven to 375°F with racks in upper and lower thirds.

Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through).

Notes:
•If you don’t have a stand mixer, stir ingredients together in a large bowl with a wooden spoon until a dough forms. Turn out dough onto a floured surface and knead, incorporating only enough flour to keep dough from sticking, until smooth and elastic, 7 to 8 minutes.
•Buns are best the day they are made but can be frozen in sealable bags up to 2 weeks.




In Bahasa Indonesia:

Roti Hot Dog

Untuk: 16 buah

Untuk Dough:
300 ml susu cair
250 ml heavy cream (krim kental)
62,5 ml air hangat (40-46`C)
1 paket (7 gr) active dry yeast
500 gr terigu protein sedang
2 sdt garam
16 buah sosis bratwurst bramberger

Peralatan: 1 buah stand mixer dengan paddle attachment dan 2 buah loyang kukis.

Cara Membuat:
Di panci kecil, rebus susu cair dan krim kental dengan api sedang hingga hampir mendidih (jangan sampai mendidih banget). Dinginkan sampai bersuhu 40-46`C.
Kemudian, aduk rata air hangat dan yeast di mangkok mixer, istirahatkan hingga berbusa, selama 5 menit. (kalau campuran yeast tidak berbusa, bikin lagi yang baru).
Tambahkan campuran susu, gula, terigu dan garam ke mangkok mixer yang berisi yeast, kocok dengan kecepatan rendah hingga terigu tercampur rata. Naikkan kecepatan mixer menjadi kecepatan sedang dan kocok selama 6 menit (tekstur adonan lengket).
Pindahkan adonan ke mangkuk yang sudah diolesi minyak, balikan adonan hingga bagian atas adonan teroles minyak juga. Tutup mangkuk dengan serbet (jangan gunakan serbet yang berpori) dan istirahatkan selama 2 jam di tempat yang hangat dan kering hingga mengembang.

Membuat roti hot dog:
Olesi loyang dengan mentega. Tonjok turun adonan, kemudian bagi menjadi 16 bagian (@85 gr). Ambil satu bagian adonan, kemudian roll adonan di atas talenan yang ditaburi terigu menjadi bulat panjang (gelondongan) berukuran 15 cm panjangnya.
Letakan adonan roti ke atas loyang secara memanjang, kasih jarak sedikit.
Tutup loyang berisi roti dengan plastik wrap yang diolesi minyak dengan longgar. Istirahatkan di tempat yang kering dan hangat selama 2 jam.
Panaskan oven dengan suhu 180`C dengan rak di bagian atas dan ketiga dari bawah.
Panggang roti selama 20 sampai 25 menit. Ganti posisi loyang di tengah2 waktu memanggang. Panggang hingga atas roti berwarna keemasan dan bagian bawah berwarna coklat keemasan dan jika roti di tepuk2 akan terdengar suara bergema.
Dinginkan roti di atas loyang selama 10 menit, kemudian pindahkan ke atas rak hingga benar2 dingin.

Cara Penyajian:
Belah roti hot dog secara memanjang, kemudian olesi dengan mayonnaise dan mustard, taruh sosis di atasnya. Sajikan.



Catatan:
1. Jika tidak memiliki stand mixer, aduk semua bahan di mangkok besar dengan sendok kayu sampai berbentuk dough/adonan. Uleni adonan ke atas talenan yang bertabur terigu. Uleni selama 7 sampai 8 menit sampai halus dan kalis.
2. Untuk hasil yang baik, sebaiknya langsung gunakan roti di hari pembuatan. Tapi bisa juga di simpan freezer di wadah kedap udara hingga 2 minggu.

SAVORY EN CROUTE

When I saw this braided pastry from Elra's Cooking, I fell in love right away. So, I made this savory en croute. I used the apple struddle's puff pastry recipe and I made a simple savory filling. Believe me or not, it turned so good. The pastry is so light with thick filling. My hubby liked it so much, and so do I :).

How to braid the puff pastry? Don't worry, it is not hard at all. You can check here on how to braid the puff pastry.

Savory En Croute

Ingredients:
Puff Pastry:
200 gr of all-purpose flour
1 tsp of granulated sugar
1 tsp of salt
1 egg
2 tbsps of olive oil
2 tbsps of warm water
100 gr of butter

Filling:
3 pieces chicken fillet, diced
1 cup (250 gr) corn
1 cup (250 gr) frozen green peas, defrost
2 big size carrot, peeled and diced
2 yellow onions, peeled and diced
3 cloves garlic, chopped
1/4 cup (65 gr) fresh parsley, chopped
1/2 cup (125 gr) button mushrooms, sliced
1 tsp ground nutmeg
1/4 tsp sugar
50 ml white sauce or heavy cream
1/2 cup (125 gr) grated cheese
2 tbsps olive oil
Salt and blackpepper, to taste

Egg Wash:
1 egg yolk
1 tsp milk



Methods:
For the Puff Pastry:
In a big bowl, combine flour, salt and sugar until thoroughly mixed. Add in egg, oil and warm water, mix it well with spatula. Knead it with your hands until the batter form a dough. Shape it into ball form. Wrap it with plastic wrapper. Keep it in the refrigerator for at least 1 hour (better if you refrigerate it overnight)

Prepare a board or any clean surface and dust it with flour. Take the dough from the refrigerator, and unwrap it. Roll the dough on the floury work surface into 1/2 cm thickness, and roll it into long square form. Place the butter on the upper side of the dough, then fold the empty side up so the edge of the empty side meet the edge of the other side. Roll it a bit just to stick the edges only. Wrap it with plastic wrapper. Keep it in the refrigerator for 20 minutes. Repeat it until 7 times.

Roll the dough into 2 mm thickness in square form. Ready to use.

For the Filling:
In a skillet, caramelized garlic and onion with olive oil. Stir in chicken until the color changed. Add in carrot, corn, green peas and mushrooms, chopped parsley and nutmeg saute it for 10 minutes. Season it with sugar, salt and blackpepper, to taste. Set aside to cool. When the filling is cool enough, pour in white sauce or heavy cream and cheese.

To assemble:
Roll out the puff pastry to 17 by 17-inch square, transfer to a piece of parchment paper. Make a series of 1-inch slanting cuts on both side (between the filling). Place the filling in the middle of the pastry. Start braiding the pastry by over lapping each of the slice on top of the filling to enclose it. Transfer the pastry to a baking sheet. Refrigerate at least 30 minutes (I skipped this step)
Preheat oven to 375`F. Brush the pastry with egg wash mixture. Bake it for 30 minutes or until golden brown. Serve it warm.

APPLE COBBLER

A very simple and easy recipe but tasty!! Believe me, you'll like it. I topped it with a scoope of roasted banana ice cream, and it made perfect match for a dessert! You can use other kind of fruits such as peach or pineapple for the cobbler.

I got the recipe from my dearly friend, Selly.



Apple Cobbler

Ingredients:
6 medium sized apples, peeled, cored and diced
3 tbsps granulated sugar
1 tbsp cinnamon powder
1 tbsp lemon juice
Roasted banana ice cream

Topping:
1 cup granulated sugar
1 cup all-purpose flour
1 egg
2 tbsps butter, melted

Methods:
Mix apples, sugar, cinnamon powder and lemon juice in a big bowl, toss it well. Transfer the apples into 2 quarts (17 x 28cm) ovenproof dish. Set aside.

For topping: In another bowl, combine sugar, flour, egg and melter butter, knead it until melted butter thoroughly absorbed (at this point, the texture of the mixture is crumbly).

Pour the toppings on top of the apples evenly. Bake it in preheated oven (350F/180C) until the topping is golden brown.

Square-cut the cobbler (3x3-inch) and top it with a scoope of roasted banana ice cream. Serve it immediately.

KUE SERABI

One kind of my childhood sweet dessert. Kue serabi is pancake drizzled by sweet sauce (we called it kinca). It just like western pancake but Indonesian version.
It's been ages I never eat kue serabi, because I can't find it anywhere except in Jakarta.

There is two kind of kue serabi, one with sweet sauce and another kind we called serabi solo which is without sweet sauce. In Jakarta, the well-known kue serabi is the one with sweet sauce. But, if you go to Bandung, the famous kue serabi is serabi solo. The seller will put chocolate and cheese, or even sweet condensed milk and raisin for the sweet toppings. And, ham-cheese and mayonnaise or oncom and chilli for the salty toppings. Both are good though for my taste bud kue serabi with sweet sauce is a lot better :).

So, this time I made kue serabi with sweet jackfruit sauce (some people like to put durian instead of jackfruit, but unfortunately my hubby is an enemy of durian). I got the recipe from here and I modified the sauce by adding jackfruits.

Kue Serabi

Ingredients:

Green (Pandan) Serabi:
200 gram all-purpose flour
1 tsp baking powder
300 cc coconut milk (Belzy - I used Chaokoh brand)
50 cc pandan juice (Belzy - I used 50 cc water + 2 drops of pandan essence)
1 egg
1/4 tsp salt
Olive oil for brushing the pan

White Serabi:
200 gram all-purpose flour
1 tsp baking powder
350 cc coconut milk (Belzy - I used Chaokoh brand)
1 egg
1/4 tsp salt
Olive oil for brushing the pan

Sauce:
400 cc coconut milk (I used Chaokoh brand)
1/2 log Indonesian palm sugar
1/2 tsp salt
1 pandan leaf, knotted

Methods:
For the serabi:
Combine flour and baking powder then sift on a big bowl.
Whisk egg and salt until foamy. Whisk in coconut milk and pandan juice until well combined (Belzy - for the white serabi, omit the pandan juice and add 50 cc coconut milk *as per the recipe above*)
Gradually pour egg and coconut mixture into flour bowl, fold it until the batter is soft and lumps free.
Let it rest for 2 hours.
Brush serabi pan (Belzy - I don't have serabi pan so I used a very small pan) with olive oil. Heat it over low heat (Belzy - depend on the pan, I used teflon so I set medium heat). Once the pancake surface is pored then put the lid on. Cook it until the pancake is set. Serve it with the sauce.

For the sauce:
In a saucepan, mix all ingredients and boil it until the palm sugar is melted. Keep stirring to avoid coconut crumbled.

MOO SHU PORK

Moo shu pork is a well-known chinese dish here. First time I heard it, I thought it is same as peking duck, because the way it served is same. You put the filling on a chinese pancake, add some sauce, roll it then eat it. But suprisingly, they are different. Basically, moo shu pork is stir fry meat and veggies wrapped in chinese pancake.

Frankly speaking, I never heard about moo shu pork before, I guess moo shu pork doesn't really famous in asian countries (correct me if I'm wrong please).
Well, this time I tried to make moo shu pork, and I got the recipe from here.

Moo Shu Pork

Ingredients:
Pancake:
3 2/3 cups all-purpose flour
1 cup boiling water
1/2 cup cold water
Sesame oil
Olive oil for frying

Filling:

1.5 lbs pork loin, trimmed and thinly sliced.
4 tablespoons light soy sauce
4 tablespoons Shaoxing wine
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
1/2 ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; about 2/3 cup)
3 tablespoons oyster sauce
2 tablespoons sugar
1 teaspoon sesame oil
2 large eggs, lightly beaten

To cook pork:
1/4 cup peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
4 scallions (white and green parts), thinly sliced on diagonal
8 ounces Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch triangles (about 5 cups)
4 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 1 1/2 cups)
1 English or kirby cucumber, cut crosswise into 2-inch lengths, then thinly sliced lengthwise (about 1 cup)
2 pieces young bamboo shoot, thinly sliced
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten

Methods:
Make pancake dough:
In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.

Prep stir-fry:
In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.

Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.

In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.

In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.

Cook pancakes:
On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)

Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.



Cook stir-fry:
In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, young bamboo shoot and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.



Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.