Daily Activity ( English Version)

Assalamu'alayku warohmatullahi wabaroaktuh...
Hello-hello guyss welcome to my blog barniscooking. Okay today i want to tell you about my activity during in the kitchen. Today i came into the kitchen more fast than yesterday because i must to prepare my meat. Today we must to doing today's menu and prepare for tomorrow menu's. Our group got Tori Tsumire Jiru for today and Tang Yuan and Tang zuang for tomorrow.

Me and Aswan doing for Tori Tsumire Jiru an my others friends doing for Tang Zuan and Tang Yuan. Aswan boling the meat and i made a liquid. Alhamdulillah my friends liking our soup ,almost my friends saying that our soup is delicious,and some of my friends say that we add to much leek and onion into the meat. Thank you for all of my friends.After our soup is finish, i helping my friends for prepare The Tang Yuan.

After our prepare is finished, we are general cleaning. Alhamdulillah it such an miracle we can go home firstly. Maybe because today we must attending kajian after Maghrib.Alhamdulillah i really miss to attend into the kajian, thank you for Sir Ical who tell us to attending this Kajian ,May Allah always blessing you sir and your family. See you guyyss.

So now i want to sharing to all of you how to make Tang Yuan and Tang Zhong.

Tang Yuan :

Ingridients:
For black sesame filling :
250 gr  Toasted black sesame
250 gr Sugar or as needed
125 gr lard of butter,melted

For Tang Yuan:
500 gr Glutinous rice flour
250 ml Warm water

Procedure :
To make the black sesame filling:
1.Toast black sesame in a pan or oven (detailed guide can be find here) and then ground them into powders.Smaller particles can be accepted for the filling,Or you might find them directly in store.
2.In bowl,mic black sesame powder with lard and sugar mix well.

To make a dough:
3.Mix the glutinous rice flour and water to make the dough.Keep kneading for couple of minutes untill the smooth, shape the dough in to a long log so that you can make simillar pieces in the following step.
4.Take one pieces and shape it to a bowl carefuly .Then scoop around 1/2 tablespoon into the center.Seal the rice dumpling completely.
5.Shape the balls as round as possible gently.
6.Bring water to a boiling in pot (The water should be at least 2 cm highher than the balls).Continue cooking for another 1-2 minutes after they float on surface.
7.Scoop out with the soup and serve with sugar,or sweet esmanthus or syrup.

Tang Zhong:

Ingridients:
300 gr Hard flour
50 gr Sugar
2 gr Salt
1 pcs egg
160 gr Milk
1 or 1/2 tbs instant yeast
30 gr Unsalted butter

Procedure:
1.In a stand mixer,add all the ingridients of the dough expect butter,knead on-low speed for 5-7 minutes.And then add butter in : continue kneading for another 5 minutes untill you get a smooth ,elastic and soft dough.r 2-3 minutes
2.Transfer the dough out to a slightly floured board after 5 minutes and smashit against the operating board,grab it up and smash it again.Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
3.Place in a large bowl and cover with plastic wrapper and set aside for the first rise untill it is doubled in size
4.Transfer the dough out and divide it into two balves.Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould.You can make the other half the same or maker larger stuffed buns like me.
5.Place the moulds in the oven along with a large bowl of warm water.Set aside for the proofing.
6.When the buns are almost doubled in size,pre-heat the oven to 170 degree C (340 degree F) and brush egg wash and garnish toasted sesame seeds.Top with buns with silver paper when the buns are well colored (optional).Bake for 20-25 minutes.Remove out and cool warm.

9 April 2019