RUMAH BORAK SELATAN: BEAUTY IS POWER, A SMILE IS ITS SWORD

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Bomboloni Recipe ????
Ingredients:
For the Dough:

4 cups all-purpose flour (plus extra for dusting) ????
1/2 cup granulated sugar ????
1 packet (2 1/4 tsp) active dry yeast ????
1 cup whole milk, warmed (about 110°F or 43°C) ????
3 large eggs ????
1/4 cup unsalted butter, melted ????
1 teaspoon vanilla extract ????
1/2 teaspoon salt ????
For the Filling:

1 cup pastry cream or jam of your choice ????
For Coating:

1 cup granulated sugar (for dusting) ????
1 teaspoon cinnamon (optional) ????
Vegetable oil for frying ????️
Instructions:
1. Prepare the Dough:

In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a dough forms.
2. Knead the Dough:

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
3. Let the Dough Rise:

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
4. Shape the Bomboloni:

Once risen, punch down the dough and roll it out to about 1/2 inch thick. Cut out circles (about 2-3 inches in diameter) using a biscuit cutter or glass. Place the circles on a floured baking sheet and cover with a cloth. Let them rise for another 30-45 minutes.
5. Heat the Oil:

In a deep frying pan, heat vegetable oil to 350°F (175°C).
6. Fry the Bomboloni:

Carefully drop a few dough circles into the hot oil, frying for about 2-3 minutes on each side until golden brown. Use a slotted spoon to remove them and transfer to a paper towel-lined plate to drain excess oil.
7. Fill the Bomboloni:

Once cooled slightly, fill a pastry bag with pastry cream or jam. Poke a small hole in each bombolone and fill with the filling of your choice.
8. Coat in Sugar:

In a bowl, mix granulated sugar and cinnamon (if using). Roll each bombolone in the sugar mixture until coated.
Enjoy Your Bomboloni! ????️✨
These Bomboloni are fluffy, sweet, and perfect for any occasion. Enjoy this delightful treat!

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Super Moist Chocolate Cake with Perfect Chocolate Ganache
Cake Ingredients:
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup oil
2 large eggs
1 tsp vanilla extract
1 stick Nescafe (2 grams coffee)
1 cup hot water (very hot)
Chocolate Ganache Ingredients:
200 grams dark chocolate, finely chopped
200 ml heavy cream
2 tbsp unsalted butter
Instructions:
For the Cake:
Preheat Oven and Prepare Pan:
Preheat your oven to 180°C (350°F).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare Dry Ingredients:
In a large bowl, sift together 1 3/4 cups all-purpose flour, 2 cups white sugar, 3/4 cup cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
Mix Wet Ingredients:
In another bowl, whisk together 1 cup milk, 1/2 cup oil, 2 large eggs, and 1 tsp vanilla extract until well combined.
Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Dissolve Coffee:
Dissolve the stick of Nescafe (2g coffee) in 1 cup of very hot water. Add this coffee mixture to the cake batter and mix until smooth.
Bake:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Chocolate Ganache:
Heat Cream:
In a small saucepan, heat 200 ml of heavy cream over medium heat until it starts to simmer. Do not boil.
Melt Chocolate:
Place 200 grams of finely chopped dark chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate.
Gently stir the mixture until the chocolate is completely melted and smooth.
Add Butter:
Stir in 2 tbsp of unsalted butter until fully incorporated and the ganache is glossy.
Cool and Use:
Let the ganache cool slightly until it thickens to a spreadable consistency.
Use the ganache to frost the cooled chocolate cake layers. You can also use it as a filling between the layers.
Allow the ganache to set before slicing and serving the cake.
Enjoy your super moist chocolate cake with perfect chocolate ganache!

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“Shaken, not stirred.”
– James Bond: Dr. No, 1962.

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“Toto, I've a feeling we're not in Kansas anymore.”
– The Wizard of Oz, 1939.

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“The greatest trick the devil ever pulled was convincing the world he didn't exist.”
– The Usual Suspects, 1995.

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When trust is broken, sorry means nothing.

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Once you've made the decision to move on, don't look back. You will never find your future in the rear view mirror. #quote #quoteoftheday

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One day you will tell your story of how you overcame what you went through and it will be someone else's survival guide. #quote #quoteoftheday

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Give yourself some credit for the days you made it when you thought you couldn't. #quoteoftheday

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