CHRISTMAS SOUP

Another appetizer on our Christmas dinner this year. My Christmas soup has kielbasa sausage, bacon, celery and potatoes. Its really different than the other soups I ever made.

This soup is more likely western-kind-soup which is thick soup. I looked around in the internet and I found lots of christmas soup's recipe, until I decided to make my own Christmas Soup. And fortunately it tasted really good, tasty and tangy. My hubby and I loved it :).

Christmas Soup

Ingredients:
1 lb kielbasa sausage (or you can use italian sausage)
1/2 lb bacon
8 large red potatoes, peeled and diced
7 stalks western celery, thinly sliced
1 large onion, peeled and diced
1 cup heavy cream (or whipping cream)
1-1/2 tbsps italian seasoning
1 tbsps oregano
1 tsp thyme
1 tsp rosemary
1 tbsp olive oil
Salt, sugar and blackpepper, to taste
Minced fresh parsley for garnishing


Directions:
In a 5-quarts saucepan, boil the potatoes and celery over medium heat for about 20 minutes or until the potatoes are tender.

Meanwhile, in a teflon skillet, fry bacon in olive oil until the bacon is almost crispy. Drain the bacon from the grease. Using the same skillet with bacon's grease, fry the sausage. Drain the sausage from the skillet, thinly slice it and set aside. Put the onion on the skillet immediately. Caramelized the onion. Set aside.

Scoope about half of the potatoes into prepared blender. Blend it until smooth and sticky. Then, put it back into the saucepan.

Transfer the onion and the oil into the boiling potatoes, stir it well. Add in sausages, bacon, italian seasoning, oregano, thyme and rosemary. Season it with salt, sugar and blackpepper, to taste.

Pour in heavy cream, stir it well and boil it for 2 minutes. Serve it hot and garnish it with minced fresh parsley.

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.

KIELBASA IN BRAIDED BREAD

This bread reminds me to a bakery shop in Jakarta. They sold braided sausage bread where other bakeries sold a classic sausage bread. Usually, I made the classic sausage bread (aka pig in the blanket), but this time, I tried to make the fancy sausage bread.

Since the fancy sausage bread is unusual, so I tried hard to find the way how they made it. And I saw ci Stella's blog which is posting this braided sausage bread, but unfortunately, she didn't post the steps of braiding. I asked her and she replied me, but I still can't picture it well.

At last, I made it based on 6 strands braided bread and insert the sausage pieces in the braided bread, and the result was not bad at all, tho it is not as nice as ci Stella's braided sausage bread.

For the bread, I used soft bread recipe from NCC which is became my favorite bread recipe. And, for the sausage, I made Polish-Type sausage or also known as Kielbasa. Originally this sausage is made of pork and beef mix, but I made it of beef only, and spicy ;). It tasted good tho :).

Let me share it with you...

Braided Sausage Bread

Yield: 4 big size sausage bread

Ingredients:
1 soft bread recipe

For Kielbasa:
3/4 lb beef sirloin
1/4 lb beef chuck
1 tsp salt
1 tsp sugar
1/4 tsp mustard powder
1/8 tsp ground white pepper
1/2 tsp marjoram
1/8 tsp nutmeg
1/2 tsp garlic powder
1 tbsp chilli flakes, optional (skip it if you dislike spicy)

Egg Wash:
1 egg yolk
3 tbsps milk (or evaporated milk)

Directions:
For the kielbasa:
Cut meat into small cube, freeze it until a half frozen.
Mix all spices, toss it into the meats. Grind with coarse (1/4-inch) grinder plate. After all meats are grinded, mix the meat mixture using paddle attachmentfor for approx.3 minutes.
Using sausage stuffer, stuff the meats into sausage casings. After that, simmer in 180F water for 15 minutes.
Pan fry the sausage until both sides are brown. Slice it into 1/2 cm wide. Set aside.

For the braided bread:
Weigh dough 30 gr each, and shape it into a small ball shape. Make strand from the small ball dough. Braid it base on 6 strands braided bread. Please go to this link for the braiding steps.
Insert sausage pieces all over the braided bread. Brush it with egg wash. Then, bake it into preheated 350`F oven for 20 to 30 minutes or until the breads are brown.

ROTI SOSIS (PIG IN THE BLANKET)

Why it called pig in the blanket? I guess, pig is the pork sausage and the blanket is the bread. The name is really cute right? Everytime I read it, my mind is always think of a cartoon movie title more than a sausage bread :).
I used homemade italian sausage for ms. piggy, and soft bread from NCC for the blanket. And, guess what? The taste is as good as the name too. Don't you trust me? Let's try it...;)

Roti Sosis (Pig In The Blanket)

Ingredients:
500 gr bread flour
100 gr granulated sugar
100 gr butter
11 gr instant yeast
1/2 tsp bread improver (Belzy -- skipped)
4 egg yolk
300 ml cold water
1/2 tsp salt
6 pieces sausage

Egg Wash:
1 egg yolk
1 tbsp evaporated milk

Directions:
By Hand:
Mix all dry ingredients, except salt until thoroughly mixed. Mix in 200ml cold water and egg yolks, mix and knead well. Knead in butter and salt until elastic. Shape dough into log, cut into six, then shape each dough into ball form, cover it with clingwrap or kitchen towel. Let it rest until double size.
Take one dough, and roll it with roller pin on a flat surface workplace, place 1 sausage on the edge of the dough, then roll it as log shape. Place the pig in the blanket on a greased baking sheet. Brush it with egg wash. Bake it at preheated oven (350F) until brown. Ready to serve.

By Standing Mixer:
Mix all dry ingredients, except salt until thoroughly mixed with spatula. Pour in 200ml cold water and egg yolks, mix it with hook attachment at speed 2 for about 1 minute, then add in butter and salt. Mix it until elastic and the dough doesn't stick at the bottom of mixer's bowl. Shape dough into log, cut into six, then shape each dough into ball form, cover it with clingwrap or kitchen towel. Let it rest until double size. The next steps are same as above.

Note: use the remaining water to soften the dough only.



In Bahasa Indonesia

Bahan :
500 gr tepung terigu protein tinggi
100 gr gula
100 gr mentega
11 gr ragi instant
½ sdt bread improver
4 btr kuning telor
300 ml air es
½ sdt garam

Bahan Olesan:
1 kuning telur
1 sdm susu evaporated

Cara membuat:

Campur semua bahan kering, kecuali garam, aduk rata
Masukkan air 200ml dan telur, aduk dan uleni sampai rata.
Masukkan mentega dan garam, uleni lagi sampai kalis elastis.
Bentuk dough memanjang, lalu potong jadi 6 bagian, kemudian bulatkan. Tutup dengan clingwrap ato serbet, istirahatkan hingga mengembang 2 kali. Roll dough memanjang, lalu beri sosis, gulung. Olesi dengan egg wash. Panggang di oven yang sudah dipanasi dengan suhu 180C hingga matang. Sajikan.

Catatan: sisa air 100ml buat jaga-jaga aja kalau adonan kurang lembek tambahkan sedikit demi sedikit.

ITALIAN SAUSAGE

It's been ages I want to make homemade sausage. Unfortunately, it is not easy to find sausage casing here *or I dunno where to buy it*, until few days ago, my hubby found it at a butcher store.

This is my second attempt to make homemade sausage. My first attempt, I used pork leg without casing. And, yesterday, I used pork butt with casing. For some reason, I like pork leg more than pork butt (the original recipe is using pork shoulder). The sausage texture is little bit different. Both are good tho :).

And for me there is nothing best than a homemade sausage :)

Italian Sausage

Ingredients:
3 lbs pork shoulder, cut into 1-inch cubes (Belzy -- choose the pork with 85% fat to avoid dry sausage)
4 tsps crushed fennel
2 tsps ground coriander
2 tsps crushed red chilli flakes
1 tbsp kosher salt
1 tsps fresh ground blackpepper
Sausage casings

Directions:
Toss together pork with spices and salt in a large bowl or ziplock bag. Cover and refrigerate for at least 4 hours.
Using a 1/4-inch meat grinder, grind the pork mixture. It's ready to use.

NOTE: if you use ground meat, combine the spices with 2 tbsps water first, then toss the ground meat with spices mixture.