Adobong Carne Con Talong

  Adobong Carne Con Talong Do you like adobo? Do you like eggplant? Well if you do, then you are going to love this lunch or dinner recipe! I’ve made this recipe of mine a couple of times and it never failed to put a smile on my family’s faces or to anyone who has ever tried it. I promise you this is so delicious and super easy to make.  How to make Adobong Carne Con Talong When creating this recipe, I wanted it to be easy so that anyone, even with just a little bit of cooking experience, can cook this and surprise people with the goodness of this dish.  Marinate the pork Traditionally, when cooking a classic adobo, I saute the garlic first and then add the pork followed by the other ingredients. But, to make it easy, I marinate the pork first in a bowl with the soy sauce, vinegar, sugar, pepper, and garlic. I let it marinate for a few minutes but it can also be used right away! Cook the marinated pork all at once It’s that simple, just turn on the heat and cook the pork all at

Choco Lanay Donuts (Inspired from Kawasan Falls Donuts)

Choco Lanay Donuts



    I have never been to Kawasan Falls (located in Badian, Cebu PH) but I have always dreamed about going there especially after seeing a post on Facebook about this Choco Lanay Donut that is being sold there and enjoyed by many tourists. Seeing the pictures, I knew that I had to try it someday but it just seemed hard for me to go there because of many reasons. So I thought, why not I try to make some at home!
 
    I studied some recipes online and decided to recreate and develop a new recipe. In the video, I have to be honest, it was definitely my first time to make them. At first I thought it would be a big fail but, after frying these donuts, they were soft! I was shocked and also proud of myself.

    In my Homemade Glazed Doughnuts recipe I used a weighing scale to measure my ingredients. In this recipe, I did my best to convert these measurements in volumes so that you can use measuring cups. I hope this helps. 

    If you are a fan of Chocolate Lanay, this recipe is for you. I, myself, is a big fan of choco lanay. Why else did I create this recipe? It is a simple fudgy chocolate filling and also sweet. Every time I take a bite, I remember my childhood since my mom used to make chocolate fudge for us all the time. So if you are not a fan of fudgy chocolate flavor, then I would not recommend this recipe for you because you might be expecting like a rich milk chocolate flavor or Belgian flavor from this one and I would not want to get your hopes up.

    Nevertheless, I enjoyed making this recipe, even though it was hard, so I hope you will enjoy it as much as I did.

    Remember to always be positive while doing this and have some patience because you can do it!
   

    Here is the Recipe.

Ingredients

Chocolate Donuts

500g bread flour (4 cups + 2 tbsp) 40g cocoa powder (1/2 cup) 70g sugar (1/4 cup + 1 1/2 tbsp) 50g butter 7.5g salt (1/2 tbsp) 125ml milkof 150ml water 15g instant dry yeast (1 tbsp) 1 whole Egg 1 egg yolk

Chocolate filling
1 1/2 cup milk 2 tbsp butter 1 cup Sugar 6 tbsp Cornstarch 1/2 cup Cocoa powder

Chocolate Glaze
1 1/2 cup powdered sugar 4 tbsp unsweetened cocoa powder 1/2 cup hot milk (add milk a tablespoon a time until you reach the consistency you like. Mine was thin because I just wanted it enough for the Choco Sugar coating to stick) Chocolate Sugar Coating
1/2 cup cocoa powder 1/2 cup powdered milk 1/2 cup sugar

Procedure:

Make the Chocolate Filling ahead of time.

For the Chocolate Donuts
1. In a bowl or a measuring cup, add water, yeast, and sugar. Set it aside for a while and let the yeast activate.
2. After letting the yeast activate, add the milk, melted butter, and the whole egg and egg yolk.
3. Into your mixing bowl, add the salt first, then the sifted flour and cocoa powder. Then on a low speed, mix the dry mixture with the dough hook attachment. If you don't have a stand mixer, you can do this manually by mixing with a rubber spatula or a wooden spoon.
4. Slowly pour your yeast mixture while on low speed.
5. After adding the yeast mixture, mix or knead the dough on medium speed. You will know when to stop if the your dough forms into a ball and there are no more dough sticking on to the side of your bowl. In short, if you already have a clean bowl.
6. In a different bowl, apply some oil or shortening on the sides of the bowl. This will prevent your dough from sticking.
7. Before placing the dough, shape it into a smooth ball once again. Cover the bowl with a plastic wrap then a clean towel and let it rise for at least 60 minutes on room temperature (or somewhere that is warm)
8. After letting it rise, punch the dough to release air pockets and place it on a clean surface with shortening applied (or the common way, use flour)
9. Do not knead the dough. Just shape it. Then divide it into 2 or 4.
10. Divide the dough into portions about 40g each. Then shape the way I did in the video. Then, flatten the dough using the palm of your hand with the dough resting on your other hand. Another way to shape them is to roll one of the dough and use a donut cutter, or whatever you have as long as it is shaped like a circle, then remove the excess dough then shape them again. Do the same for the other remaining dough. 
11. Let the dough rest again for at least 15 - 30 minutes to let it rise.
12. Fry your the doughnuts on a moderate heat and flip after one side has already doubled in size. Usually about 2 minutes each side. Just make sure to keep an eye of your doughnuts. 
13. After frying, fill them up with your Chocolate Filling. Glaze them up, then coat with you Chocolate Sugar Coating mixture.


For the Chocolate Filling:
1. Combine the milk, sugar, sifted cocoa powder, and sifted cornstarch in a bowl then mix well.
2. Transfer to a saucepan and mix on moderate heat.
3. Stir the mixture once in a while to prevent it from burning on the bottom.
4. Once your mixture has thickened, you will know it is done when the sauce or the filling coats the back of the spoon.
5. Turn off the heat and add the butter. Mix until the butter has melted.
6. Place it on a bowl and cover with a plastic wrap, letting the plastic wrap touch top of the chocolate filling. This is to avoid a film from forming.
7. Let it cool and place it on the fridge for at least an hour before using.

For the Chocolate Glaze:
1. Combine sifted powdered sugar and sifted cocoa powder in a bowl.
2. Add the milk a tablespoon at a time until you reach the consistency you like.
3. Set it aside until ready to use.

For the Chocolate Sugar Coating:
1. In a bowl, sift together the powdered milk and cocoa powder.
2. Add the sugar, then mix.
3. Set it aside until ready to use.




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