Net Crepe (Roti Jala)

finaallyyy made it.. yaaaaaayy!! my husband got breakfast with this crepe with Chicken Curry i made, and it was a blast!! he loved them!! i have 4 kinds of the Roti Jala recipe and this is one of them..

Yield: 30 pcs (17cm diameter pan skillet)

2 cups flour

2 eggs

2 cups minus 2 T thin coconut milk (the consistency of skimmed milk) **use 1C milk + ½ C water + water as needed, coba dulu dikit2.

1 tsp salt

1 tsp tumeric powder

Note : you may have to adjust the consistency of the batter to make it thinner by adding water a tablespoon at a time if you find that it is too thick to flow out from the spouts smoothly.

Sift flour into a medium bowl. Add salt and tumeric powder. Break 2 whole eggs into the flour and pour in half the coconut milk. Mix with a whisk adding the remainder of the milk slowly until the batter is smooth and free of visible lumps.

Pour the batter through a fine sieve into another bowl to ensure a completely lump free and smooth batter. This is essential otherwise you may find that the spouts may get clogged by tiny lumps of undissolved flour. Pour into a jug for easy handling later.

Heat up a cast iron griddle or a heavy non stick pan. Swipe some oil on its surface using a kitchen paper folded into a pad. Let the surface heat up again and lower the flame to small-medium.

Place the roti jala mould on a flat and wide bowl so that it stands upright and will not topple over. Pour the batter from the jug into the mould about halfway up the mould.

Bring the mould and its supporting bowl near to the griddle and lifting the batter filled mould, by holding it over its top with all five fingers rather than by its handle, quickly make small circles over the griddle by twirling your wrists clockwise and at the same time moving your hand along so that you will be forming a larger circle made up of those small circles. The final small circle will be in the centre. The first piece will always be sacrificial.

Let the crepe cook and firm up. About 1 -2 minutes.

When done remove the crepe with a spatula and place on a flat plate. These crepes are usually about 8 inches in diameter.

Fold the crepe or roll it up as you like. I usually do this when I have another crepe cooking on the griddle.

Repeat the process until all the batter is finished.

u can find the step by step picture on the source

Baked Chocolate Doughnut

my doughnut pan arrived last night, and i just can't wait to make the doughnut!! well.. actually my youngest daughter keep asking me to make doughnut since she felt in love with baked doughnut i made last time.

i got the recipe from the package of the pan and it's Wilton.. yeaahh.. never disappointed with Wilton so far.. so it's good to try though. Lucky me that my kids looovveee them!! the doughnuts were soft, quite moist and so chocolaty coz i add with chocolate pasta too...**cheating!!** hahahaha...

here's the recipe:

BAKED CHOCOLATE DOUGHNUT

by Wilton

yield: 24 doughnuts.

1 ¾ cups cake flour, sifted

¼ cup cocoa powder

¾ cup granulated sugar

2 tsp baking powder

1 tsp salt

¾ cup buttermilk (i substitute with ¾ milk + 1 tsp apple cider vinegar)

2 eggs, lightly beaten

2 Tbsp vegetable oil

1 tsp vanilla extract

Preheat oven to 425F. Spray doughnut pan with nonstick cooking spray.

In large mixing bowl, sift together cake flour, cocoa powder, sugar, baking powder and salt.

Add buttermilk, eggs, oil and vanilla; mix gently until just combined. Just use spoon to mix all the ingredients, and don't overmix.

Fill each doughnut cup approximately ½ full. I use the spuit plastic bag to pour the batter into the pan.

Bake 4-5 minutes or until top of the doughnut spring back when touched.

Let cool in pan for 3 minutes before removing. Repeat with remaining batter.

Chocolate Topping:

Melt your choc chips in microwave. Or melt the choc chips or chocolate compound in a bowl over the hot water.

Pour the chocolate glaze on each doughnut or just dip the doughnut into the chocolate glaze batter.

Decorate with sprinkles or any other candy.