Friday, June 19, 2009Y

the touch of nostalgia....

i have to say that my best companions in the kitchen will be my 2 grown up nieces. i see them born, see them babble anything under the sun, see then coping and adapting to this new world and then growing up into children. just a blink, i had became an aunt for 11 years.

every time when they came over, the very very first thing they say before they even greet their grandparents, will be 'ah yi today bake what?'. sometimes we sought through the net finding things to make. sometimes i am just too tired and say not today. which of course, you see that instance fall off from their face.



donut has been one of the things the 3 of us had been wanting to do. i think i'd postpone making this for almost a year! the kids wants to make those colorful ones ( see how commercials sometimes ruin traditions) i definitely did not agree coz i want them to appreciate the simpler things. but of course. make life easier for myself =P



this dough was mostly kneaded by them simply because i was tired. yes i am only 18, but studies really caught up and i am really feeling very tired. come to think of it, sometimes i wonder how many more times do i get to be with them in the kitchen?



leaving it to proof. of course you hear me screaming again with that tired and lethargic voice to make them stop disturbing the proofing.




and we fry. the elder one is old enough and i let her look after the hot pan for a while with me on supervision. i taught her how to fry things a little too. and i hope it stays with her till future.




little dough fries done! yes very weird looking shape but they were all beautifully rolled by my nieces. i eat them with no complains at all.



next, roll them in the sugar! its definitely the most favorite part for the kids and i added in a hint of cinnamon. of all those doughnut flavors available, my favorite will forever be the good old cinnamon sugared ones. traditions just never fails =)



Doughnuts By Lily's wai sek hong

Ingredients:

2 1/4 cups unbleached flour/bread flour
1 1/2 tbsp fine granulated sugar
1/2 tsp salt
1 1/2 tsp instant yeast
1 1/2 tbsp butter
1 large egg
130 ml whole milk

Method:

Combine flour, fine granulated sugar, salt, yeast, egg and milk in a mixing bowl. Knead dough until smooth and elastic.
Cover with a clingwrap and leave to rise until double.(i used the breadmachine)
.
When the dough has finished its first rising, punch down the dough and remove it out onto a lightly floured surface.
Cover with damp cloth and let it rest for 5 minutes.

Roll dough out to 1/2 inch thickness.

Cut with a doughnut cutter (i use a tuna can and an one inch lid) and place the dough pieces on a greased tray.

Cover with a damp cloth and leave to rise for 30-40 minutes until double in size.

Deep fry doughnuts in hot-oil. Turn frequently until the doughnuts are golden brown and puffed up.

Coat doughnuts with fine granulated sugar while they are still warm.




Katherine blogged@ 11:44 PM





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