{"id":1188,"date":"2016-06-18T03:32:58","date_gmt":"2016-06-17T19:32:58","guid":{"rendered":"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/?p=1188"},"modified":"2016-06-18T03:32:58","modified_gmt":"2016-06-17T19:32:58","slug":"donut-kastard","status":"publish","type":"post","link":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/donut-kastard\/","title":{"rendered":"DONUT KASTARD"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1189\" src=\"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/DONUT-KASTARD.jpg\" alt=\"DONUT KASTARD\" width=\"496\" height=\"372\" srcset=\"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/DONUT-KASTARD.jpg 496w, https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/DONUT-KASTARD-300x225.jpg 300w\" sizes=\"auto, (max-width: 496px) 100vw, 496px\" \/><\/p>\n<p>DONUT INTI KASTARD<\/p>\n<p>Bahan :<span class=\"text_exposed_show\"><\/p>\n<p>280 ml air<br \/>\n300 g tepung roti ( high protein flour )<br \/>\n200 g tepung gandum ( plain flour )<br \/>\n10 g garam halus &#8211; secubit<br \/>\n60 g gula<br \/>\n20 g susu tepung<br \/>\n1\/2 camca besar baking powder<br \/>\n3 1\/2 camca teh instant yeast<br \/>\n2 biji kuning telur<br \/>\n50 g lemak sayur @ shortening<\/p>\n<p>Bahan Kastard :<br \/>\n1 sudu besar tepung kastard<br \/>\n1 sudu besar gula kastor<br \/>\n2\/3 cawan susu segar<br \/>\n15 g butter<br \/>\n2 sudu kecil esen vanila<\/p>\n<p>Cara membuat inti kastard :<br \/>\nSatukan semua bahan untuk kastard kecuali esen vanila dan butter. Kacau rata dengan whish dan masak atas api perlahan hingga pekat, padamkan api dan tuang esen vanila dan butter, sebatikan dan biarkan sejuk.<\/p>\n<p>Cara membuat donut :<br \/>\nSatukan semua bahan kecuali air dan lemak sayur. Adun hingga rata dan tuang air, gaul hingga menjadi doh lembut. Masukkan lemak sayur dan terus menguli hingga mendapat doh yang lembut, kenyal dan tidak melekat dimangkuk adunan. Bulat2kan doh dan masukkan dalam satu bekas dan perap 1 jam @ hingga adunan naik 2 kali ganda.<br \/>\nKaedah breadmaker : Masukkan bahan2 diatas mengikut urutan kedalam breadmaker, pilih setting doh dan tekan butang on. Tunggu hingga siap.<br \/>\nKeluarkan doh dan uli sekejap, rehatkan 5 minit dan bahagi doh kepada 2 bahagian. Canai 1 bahagian setebal 1\/2 cm. Terap dengan gelas dan alihkan kedulang yg ditabur dengan sedikit tepung. Buat hingga siap dan biarkan selama 1\/2 jam @ hingga doh naik.<br \/>\nGoreng donut dalam minyak sederhana panas, jangan goreng terlalu banyak, cukup sekadar 3 &#8211; 4 biji sahaja, untuk mengelakkan suhu minyak jatuh mendadak, bila kuning keemasan pada ke dua2 bahagian , boleh angkat dan toskan.<br \/>\nBila donut dah suam2 sejuk, tebuk hujungnya dengan chopstick untuk buat sedikit ruang dalam donut tu, hati2 yerk jangan sampai tertembus donut tu&#8230;<br \/>\nMasukkan kastard dalam piping beg dan picitkan kedalam donut tadi, kemudian barulah disalut dengan gula kastor.<\/p>\n<p><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>DONUT INTI KASTARD Bahan : 280 ml air 300 g tepung roti ( high protein flour ) 200 g tepung gandum ( plain flour ) 10 g garam halus &#8211; secubit 60 g gula 20 g susu tepung 1\/2 camca besar baking powder 3 1\/2 camca teh instant yeast 2 biji kuning telur 50 g lemak sayur @ shortening Bahan Kastard : 1 sudu besar tepung kastard 1 sudu besar gula kastor 2\/3 cawan susu segar 15 g butter 2 sudu kecil esen vanila Cara membuat inti kastard : Satukan semua bahan untuk kastard kecuali esen vanila dan butter. Kacau <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[16],"tags":[],"class_list":["post-1188","post","type-post","status-publish","format-standard","hentry","category-kuih-muih"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p88if4-ja","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/comments?post=1188"}],"version-history":[{"count":1,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1188\/revisions"}],"predecessor-version":[{"id":1190,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1188\/revisions\/1190"}],"wp:attachment":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/media?parent=1188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/categories?post=1188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/tags?post=1188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}