Wednesday, August 22, 2012

My Ponchik 2012

I love PONCHIK.  It's a great comfort food.    And you know exactly what's in it.    The one and only bakery that made this wonderful tasty PONCHIK no longer makes them.  I am so disappointed.   They have Pirashiki and other wonderful pastries, but ... no "ponchik".    Very sad.   But, luckily I have this recipe, and this is my 3rd or the 4th try with it.   This is the best one with the beautiful texture and puffiness and softness.   If you have not tried making PONCHIK - recipe in previous posting, I recommend it.   It's fun to watch them puff up in the deep frying oil, and get the satisfaction of home made fried donuts.
Try it!
Tip:  Do not add water, except 1/4 C to dissolve yeast.  Yogurt is enough to moisten the flour and form a nice smooth dough.     In addition to the ingredients listed, add 2 TBsp of Gluten.

Yeast 1pkg
Warm Water 1 cup  1/4 cup
Sugar 1tbs
Salt 1/2 tsp
Oil 3 tbs,
Yogurt 1 cup,
Eggs 2
Flour 2-3 cups       Plus 2 TBsp of Gluten
Combine first 3 ingredients and let rest for 5 minutes.
Then add next 4 and combine them well.
Add the flour 1 cup at the time, and mix well, you might need more or less flour. Knead for few minutes (The dough should be smooth and not sticking to your hand) and let rest for an hour.

Here is my PONCHIK photo journal.

 Roll it out and Round it.  Let it rise in a slightly greased bowl with cover.

 4:30 am!  Wow! almost forgot.  
 Punch down and form into balls.    Rest.
 Time to portion and rest.
 Roll into any shapes you want.
 I decided to use the electric skillet with the temperature control.  This saves me time from controlling the gas stove to remain in the 350'F - 365'F.
Tip:  Don't forget to 'dab' on the dough once it is placed in the frying oil.     Dabbing motion on the dough helps to separate the dough and in rising.   Seeeee!?

 Scraps can be formed into braids.   If you have a extra helper in the kitchen, you could form it into another ball, rest it, portion it, then, roll it out and fry it.     I was running out of time, so I braided them.

 Wow! my co-workers would love this.

 Shake in a plastic bag filled with Ceylon Cinnamon and sugar or Creme Chantilly or Pastry Cream or Creme Chantilly with Fruits Preserve?  or how about chocolate mousse?     I have not found a good ingredient combination to make the cream like the ones that the Deli Bakery made.  

 And use "coffee filter" to filter the cooking oil to remove flour sediments and ready for use the next time.

Fresh Summer Fruits Pies! - Polly's Purse Pies

I love summer.   Abundant of fresh fruits just waiting for you to enjoy.   This is my Purse Pie - basically a crostada - open face free form pie.    I was not able to eat cherries for many years, but I found out that I am okay with it, and here they are in my Cherry and Plum Purse Pie.     Plucot and plums from family garden.

Large (metal) mixing bowl; spatula; measuring cups; pie pan or oven proof pan; rolling pin

Mix the following ingredients into a large mixing bowl. 
1 Cup of Fresh cherries - pitted and cut into halves
4 Fresh large plums, cut into LARGE chunks
1/2 C Sugar or 12+ tsp of sugar
3 TBsp KATAKURIKO - Japanese Potato Starch
1/2 tsp salt
2 TBsp butter - set aside:  add last onto the top of the mixture once they are in the pie dough.   If you prefer, break it into small chunks and mix it into the fruits mixture.

Pie dough:
1 Cup Flour
1/2 tsp salt
1/3 Cup Butter
2 TBsp Vegetable Shortening  or just use 2 TBsp of Butter
Ice Cold water

Egg Wash for the pie shell:
1 Egg + 2 TBsp milk

Mix the pie dough - flour and salt.  Work the butter / + shortening (if you are using shortening) into the flour with fingers.    Rub the butter into flour until they are about pea size.      Add Ice Cold water 1/4 C water.    Gently mix and let the flour absorb.   Then, add a  tsp more ice cold water at a time as you form the dough into a ball with the other hand.    The dough should be soft like your ear lobe.   Let it rest for 10 minutes - covered in refrigerator.   Heat oven to 400'F.
Roll it out.  Transfer to your baking pan.
 Large size and smaller individual size.

Tricky part:   Add the fruits mixture to the center of the dough.  Working quickly to prevent fruits liquid from spreading over to the edge of the pie shell  - Gather and fold the pie dough to enclose the fruits mixture.   Dab the top with 2 TBsp butter with fingers.   Brush with egg wash.
Bake till fruits mixture bubbles.  About 45 minutes   If the pie shell is getting browned before the fruits starts to bubble, cover the pie shell with aluminum foil, and remove it 5 to 7 minutes before removing from the oven.    ***All depends on the BTU power of your oven.

Thursday, July 26, 2012

Summer Food Wonder Around the World

It's amazing when you don't have a computer access for nearly two months and finally able to rejoin.   I managed to use other less used home PC's old 9 gig harddrive to run with Windows XP.  
I see amazing postings by many foodies all around the world.  I can  make my virtual Dinner Menu just going through them.   Just for the pretend -


Main menu:
1.   Roti Jala -  by Resh @ dailycuppa -

2.  Sambar  - by Amarendra @ amu's recipes

3.  Linguine 'Vege'naise - by Rosh @ roshellechefaldente

4.  Ratatouille - by Wendy @ wendyinkk

Side Order: 
     Cheesy Garlic Bread - by Anuja @ simple-baking

and for the busy schedule day:
     Varieties of Mediterranean Menu selections by Ana Thomas @ RomAna Catering

1.  Zebra Cake - by Maha @ mahaslovelyhome

2.  Lemon Butter Cup Cake with Lemon Glaze - by Angel @

3.  Raspberry & Meringue Tart  - by dailydelicious

4.  Blackcurrant, Almond Cream Tart with Violet; White Cream Frosting by Kit @ i-lostinausten

Isn't that wonderful?   You have a virtual menu.   All I need is a virtual waiter and a virtual delivery, and real food served at my house!!!