Menu
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts


Last wkend we were at Marketplace in Tanglin.. it was so crowded with expatriates that i decided not to stay long.. rows of all things related to Easter were gone! its like shopping for groceries during Eid lol.. the only thing that i managed to get for Sonia were peeps.. ya know marshmallows coated with sugar? i had wanted to prepare it myself but was too lazy to do it.. its cute its nice to look at but am not a big fan of marshmallows unlike hubs and Sonia.. oh .. oh.. if ur interested to do ur own peeps u can take a look at this video.. i find its useful if ur thinking of doing anything fun with ur kids..


So.. yesterday morning I managed to bake hubs these hot cross buns.. i didnt want to do the traditional thingy like last year.. i know he likes it like that but after i saw a pic of this hot cross buns in Karen's blog.. i was in awe.. her hot cross sticky buns looks so so awesomely delicious that i had to break the rule.. take a peep and u will agree with me! I decided to just stick to my instinct and bake it anyway.. the result? has a texture of cinnamon swirl.. top crunchy.. the combination of caramel and walnut somehow got me thinking of Garrets popcorns lol




Hot Cross Sticky Buns
(makes about 8 - 10 largish buns)

Ingredients
[Buns]
155ml warm milk
35g caster sugar
7g dried yeast (1 packet)
300g plain flour
1/2 tsp salt
3/4 tsps ground cinnamon
1/2 tsp all-spice
1/4 tsp ground nutmeg
30g butter, softened and chopped
1 egg, lightly beaten

[Filling]
30g butter, melted
60g brown sugar
1/2 Tbl ground cinnamon
Raisins or sultanas

[Topping]
180g brown sugar
45g butter, chopped
45ml golden syrup
1/2 Tbl water
pinch of sea salt
3/4 cups of pecans, roughly chopped - i used walnuts



Method
Whisk the warm milk, sugar and yeast together until sugar has dissolved. Cover and leave for about 10 minutes to froth up and bubble.

In a large mixing bowl, whisk together the flour, salt and spices. Rub the butter into the flour until it resembles rough breadcrumbs. Add the beaten egg and frothy milk/yeast mixture and mix until combined.

On a lightly floured surface knead dough until it is smooth, elastic and doesn’t stick to your hands or table (about 5 minutes if you’re a powerhouse or up to 10 minutes if you got weak ass arms like me).

Lightly grease another large bowl and plonk the dough in, turning to coat all sides with grease. Cover and leave in a warm draught-free place for 45 minutes or until it has doubled in size.

Preheat oven to 180°C.

For the filling, mix the brown sugar with the cinnamon until combined. To make the topping, melt all the ingredients except for the nuts in a pot over low heat, bring to a simmer then remove from heat.

Punch down the dough and turn out onto a lightly floured surface. Roll out the dough into a rectangular approx. 35 x 25cm (with the longest side facing you). Brush with melted butter and sprinkle the sugar cinnamon mix over the whole surface. Sprinkle raisins in a single layer leaving an inch border on the sides and at the top.

Starting with the side closest to you, roll up the dough as tightly as you can, pinch the ends to seal and place seam side down. Using your hands, mould out the rolled dough into an even log.

With a very sharp knife, cut into 8 slices of about 4-5cm thickness. Try not to ‘press’ down but use a light see-saw motion and let the knife do the work.

Pour the topping into a large greased or non-stick pyrex or baking dish (you could also use a large pie dish or about 2 x 20cm sandwich cake tins). If the caramel has hardened a bit, warm it back up over the stove.

Scatter the pecans over the caramel and place buns, cut side down. Make sure you fit them in together so that they’re just touching.

Place on a baking paper lined tray (caramel will bubble up and might spill over) and bake for about 20 minutes or until the buns are lightly golden and it sounds hollow when you tap it.

Remove from oven and rest for 5 minutes. Place a plate or serving dish on top then carefully invert onto the plate. Be careful of hot tins and molten caramel!

Serve warm and best eaten within a day or two.


Hubs loved it.. he said it tastes more like cinnamon swirl and he doesnt mind the walnut that i added to replace pecan nuts.. overall we love it! oh for ur info.. i used my BM to knead my dough.. ok i hv to go.. its gonna be another busy week for me.. hopefully i will find time to bake something bef hubs flies to Jakarta on Wed.. cheers!

20


Hows the New Year so far?? back to normal? hehe.. phewwww.. the kids are in school again.. mom and dad back in the office.. stay home mom like me is back to normal routine.. niceeee.. Sonia will only start school on Friday so in the meantime my routine is per normal.. come Friday i will be a little busy in the morning sending her and picking her up fm school at 1pm which gives me little time to bake and taking pics of my goodies during day time.. :o(

So far since the clock strick 12 midnight.. i hv been able to learn how to "sit"? i dont really like to sit down and watch telly.. to me its just a waste of time but for some reason since 2012.. i managed to watch two movies.. a malaysian movie and also hindustani movie.. both movies made me cry.. cheettt!! i shouldnt hv watch it but i had to since lots hv been talking abt this malaysian movie .. "Ombak Cinta" .. Anyway it was worth my effort to "sit" down for a change since it got me all mellow jello after that hahaha



So ok.. this sweet bread was baked this morning.. I had planned to cook early and baked this bread so that Hairi can hv it bef he goes to school.. today he sits for his A Maths paper and am praying hard that he will be able to answer each and every question in his exam paper.. his next paper will be Physics.. all the best son.. u know u hv our support and our prayer..

Ingredients
500g high protein flour - bread flour
100g sugar
11g instant yeast
150g water roux
1 egg
1 egg yolk
100ml fresh milk
70g butter
1 tsp salt

Filling
400g cheddar cheese
100g butter
50g caster sugar

Method
Mix flour, sugar, water roux, eggs and yeast
Add in fresh milk a little at a time and continue to knead
Add butter and salt, knead again until pure elastic
Leave the dough for an hr or so or till it double in size
Divide dough into several balls .. each ball weighs around 70g
Flatten each dough and add in fillings and roll it into balls again
Let ur dough stand for 10mins or till it doubles in size
Brush dough with egg wash and bake it in a preheated oven of 175C for 15mins

For filling
Stir butter and sugar with whisk.. add in grated cheddar cheese.

Note: I didnt use cheddar cheese as filling but instead used red bean paste since that is Hairi's fav filling.



Souce: Ayin
25


Its the time of the month where i am much more interested to buy home and decor magazines instead of baking books.. its the time of the month where i wud spent hrs and hrs checking out websites of other bloggers that are so into home decorating.. xmas is around the corner and our preordered tree just arrived last night.. cant wait to deck it up.. Honestly, i miss doing that. err home decorating that is... it is after all my first love and someday i wud like to hv a blog just abt home decorating.. do check out The Essence of Home and Savvy Southern Style... huhu i cant describe how jealous i am right now looking at their home.. i mean who wouldnt especially when it reminds u of ur old home.. sob sob



While browsing thru one of the proud house owner websites i stumbled upon this recipe.. her muffins looked so amazing that i had to dig into my freezer to see if i could find a pack of frozen bananas.. hehe i did for sure for i managed to bake two types of cakes out of my pack of frozen bananas.. here is the recipe for this banana crumble muffins by Paula Deen..

Ingredients
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas mashed
1 egg lightly beaten
1/3 cup melted butter
3/4 cup sugar

Topping
1/3 cup packed brown sugar
2 tbsp flour
1 tbsp butter - cubed
1/8 tsp cinnamon


Method
1. Preheat oven to 180C. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 c flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tbsp flour and cinnamon. Cut in 1 tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 - 20 min. until a toothpick inserted into center of a muffin comes out clean.



This banana bread is perfect for brekkie.. i know for sure cos we just had it hehe

Ingredients
Banana Bread
1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon - didnt add
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 tsp pure vanilla extract - i used vanilla essence

Method
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.

Recipe fm Joy of Baking
34


Guess what? we are still here on our little island.. my poor hb had to undergo an emergency eye surgery last night and was admitted to hospital.. he was discharged earlier today and is resting well at home..he had retinal detachment.


The night bef while his wife was busy baking away for KL orders.. he was complaining to me that his right eye was blacked-out in the bottom left hand corner.. i of cos told him to check with the eye specialist.. thank god he listened and decided to go and hv it checked during his lunch break.. it all just happened so fast.. we thought of nothing serious and maybe he could get an appointment date for next week to check up.. at 2pm he saw the consultant and by 4pm he was referred to the specialist and by 6pm he was in the operating theater.. i quickly took a cab and went straight there.. by half past 8 he was out and was admitted to ward for overnight observation.



All the while what i cud think of was him and my cakes and macarons.. i didnt care if i hd to look around for our car and where he had parked it.. i didnt care if i had not even eaten anything since morning.. my mind just went blank.. :o(


I quickly got everything settled.. rushed to the ward to find out that my poor hb was feeling restless.. his body was shivering and he couldnt seem to figure out what his body wanted him to do.. called up the nurse and requested to be given something to calm him down.. by half past 10pm hb chased us out..

Sooo what happened to all my bakes??



Bottom line.. alhamdullilah everything went smoothly.. this exercise has proven that u hv to listen to ur body.. dont wait cos u never know what will happen next.. thank god the night when he felt something was not right.. he read up on google and knew that what he was having was serious..

Alrighty lets talk a little abt this bread.. i baked it simply bec i had wanted to take it along for our 4hrs drive.. that didnt happen and today my house is like a bakery shop.. we hv lots of bread.. we hv lots of cakes and we hv lots of macarons .. any takers?

Ingredients
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
1 tsp salt
1 sachet (11g) instant dry yeast
2 egg yolks
1/2 tsp bread improver
150ml (approx.) ice water
50g butter, cubed

Water-Roux Paste:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

Water-Roux:
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

Method
1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.
4. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.
5. Bake in preheated 180°C oven for about 12 to 15 minutes, or until golden brown.

MY WAY
I dumped all the liquid stuff in my bread maker including butter that i melted and cooled it down.. add in my water roux and salt in it.. i added in my flour and lastly added in my bread improver and instant yeast.. press ON and after an hr u take out ur dough.. gv it a little punch and divide ur dough into 16 equal pieces.. u can see the step by step on how to do caterpillar bread here



Superb recipe.. super super soft.. will definitely be using this recipe over and over again.. ty ty to Bunda Nadhifa whos recipe has never seemed to fail me..

To all my KL customers who had ordered fm me.. i am so so sorry for not being able to fulfill them.. i promise to let u know the next time i am heading to KL.. ty for ur understanding! :o(

Source: My kitchen snippets and Corner Cafe
35


Rise and shine everyone!! its the weekend and i loveeeee it.. danggg did i miss yesterday's super duper date?? honestly?? i didnt even realise till it was too late.. blahhh.. so ok... Ensaymada... do we hv any pinoy readers?? i wud love to tell a little story abt this bread.. Lisa, my helper was talking to me abt it last wed and i thought maybe its a good idea for me to prepare it the next time she comes to clean up our place.. sure enough.. yesterday right after i put Sonia to bed.. i took out my best buddy Mr BM.. talked to it nicely and voila.. after 2hrs.. both Lisa and I were munching on it with a cuppa.. both for a change werent talking while eating except u cud hear Lisa mumbling.. "I love it... love it!!" every single time she took a bite hahaha



Ensaymada is a Filipino sweet bread originally from Majorca, Spain where they are called Ensaimada. The roots of this pastry though come from the Arabic occupation of the Ibizan peninsula from 740 to 1235AD and the explorations of the Arab world by the Spanish and Portuguese. Some believe that the roots of this pastry are Castilian (South-Eastern Spain) as the word saín, is the Castilian medieval word for lard. In Spain this sweet pastry is made of Lard - so be aware! Then again the Arabic word for butter was "saim" which seems to fit better to the name as it was originally made from butter. (So confusing..)



The idea of the Castilians at that time to use lard instead of butter was the idea of the Catholic church to encourage their people to eat pork products to eradicate the arab influences in the region... sigh

By the time the recipe reached the Philippines the recipe was back to its origins by using butter. These snail-like sweet breads are dusted in sugar and popular throughout the Philippines. They are buttery, cheezy, soft, milky, and go excellent with your afternoon coffee.. we all loved it!



I had wanted to use the many Ensaymada recipes which can be found online but being javanese and all that; plus Lisa told me that i can use any sweet bread recipe..i decided to use an Indon recipe.. exclude the coconut stuffing altogether .. added butter, sugar and also cheddar cheese to my bread.. so heres the recipe which i tweaked..

Ingredients:
500g high protein flour
100g of sugar
100g of butter
11g instant yeast
1/2 tsp bread improver
4 egg yolks
225ml ice water
1/2 tsp salt

For filling
1/4 cup melted butter
1/4 cup sugar
1 cup cheddar cheese = grated


Lisa was around to take pics of me preparing my bread.. she later helped me to dip it into sugar..

Method
1. Mix all dry ingredients, except salt, mix well
2. Add water and egg, mix well and knead until smooth.
3. Add butter and salt, Mix thoroughly until all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for an hr or so.
6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces (1 serving piece should weigh at least 80 grams) - mine weigh 50g each
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
11. Combine 1/4 cup melted butter with 1/4 cup white sugar. Using a brush, paint the mixture on the flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed.
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The first end should be placed under dough while the other end should be inserted in the middle. (see video for better comprehension)
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for another 45 minutes
15. Pre-heat the oven at 175 for 10 minutes. Remove cloth on top of the tray and bake the dough for 15 minutes.
16. Remove the baked Ensaymada from the oven. Brush the top of the baked ensaymada with melted butter and dipped it into a bowl of sugar (press a little ok).. sprinkle additional cheese.
17. Serve hot. Share and Enjoy!

The video below shows u how to do the spiral Ensaymada shape..




Okies.. lastly these beauties kept me busy last Thursday.. wasnt too happy with the end product tho.. will share recipe once i get the right texture that i want and oh i also baked two apple crumble pies on the same day eventho i was feeling a little off.. :o(

Hv a wonderful and fun weekend everyone.. be safe!
32




I cant stay too long.. I had promised someone that i will go straight to bed and not update my blog simply because:

1) I look tired while on skype
2) I need to learn how to rest
3) I need my beauty sleep


Seriously babe.. u think i can go straight to bed without reading stuff?? hmmm err OK OK.. a promise is a promise :op

Honestly? I cant wait for tmrw.. there will be a "handover" ceremony at the airport, muahahhaa.. good night peeps cos i cud hear Sonia's crying! welp!!






Ingredients
(A)
500g high protein flour - bread flour (I used 250g flour, 250g bread flour)
100g sugar
11g instant yeast
1/2 tsp bread improver
4 egg yolks
200 ml ice water

(B)
100g butter / margarine
5g salt

(C)
100 gr grated cheddar cheese
100 gr butter


Method
- Stir ingredients A, knead until lumpy
- Add in B, continue to knead until smooth elastic. Let it rest for 20 minutes.
- Pounch down dough, divide dough into 25 balls, each weigh 40 grams. Let it rest for a further 10 minutes.
- Mix ingredients C.
- Take one ball, add in C and roll it into round or longish shape, do the same to the rest of the dough.
- Let it stand 30 to 60 minutes, depending on ur surrounding, brush top with egg yolk, bake dough 180C for 20min




Note: As always i used my ever trusted breadmachine to do the kneading job for me..


Source: NCC
25





So excited! will let u girls know all abt it tmrw.. for now.. I am so gonna keep this short... wonderful recipe... dough super easy to handle.. a big thank you to Pook for sharing this recipe and to Mamafami and Hana who had tried baking it and gv a thumbs up.. ty ty ty all :o)






Ingredients
230g All purpose flour
60g Bread flour
125g Whole milk
4g Instant yeast
50g Egg (about 1)
38g Sugar
5g Salt
63g Unsalted butter
Pearl sugar, for sprinkle at the top (I used Demerara sugar)


Method
Mix the milk and yeast together, set aside.

Put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again. Pour the liquids mixture and egg into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead.

Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Until all the dough are moisten.

Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.

Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.

Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove for about 30 minutes.

Preheat the oven to 210°C

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough. Sprinkle the pearl sugar on top.
Bake for 10-12 minutes, or until the bread is golden.






Note: As always i dumped everything in my BM.. select dough cycle and let it do its job.. took it out.. gv it a light punch and shaped it.. let it rest for half an hour.. brush top with egg wash (egg, milk and a drop of honey).. snip snip .. sprinkle demerara sugar and bake it at 175C for 12 mins...

You can get the step by step pics in Pook's blog ok.. cheers!

10





Nusstrudel or Mohnstrudel is one of the Austrian speciality.. had it for the very first time when we were visiting hb's aunt in Gratz.. she had told us not to take along any desert as she had baked something special for us to munch there.. anyway judging by the amt of butter it uses.. u wud have guess how delicious this pastry/bread is... doesnt use much ingredients but the taste is simply awesome! u can use nut as fillings or use mohn ( ahem.. u do ur own translation ok) if u happen to have it in ur pantry..








Am in love with the taste and the texture and ohhhhhh the fillings of this strudel.. ty to hb's aunt and to my SIL for sharing with me this wonderful recipe and ahem SIL.. it cant be 60g of yeast hahahha... ur bro did a little googling and it actually uses 20g of yeast which we later found out thats abt 7g of instant yeast.. nevertheless am grateful I had the chance to taste something different when we were there... ty for ur hospitality and ty for being a good baby sitter to little Sonia... errr can u come and be our babysitter permenantly in S'pore?? muahahha... Missing you loads!







Ingredients
660g Flour (I used 330g of flour and 330g of bread flour)
250g Butter
60g sugar
20g yeast (7g of instant yeast)
pinch of salt (next time i will use 1/2 tsp)
approx 1/4 ltr Milk (abt 250ml)


Filling
400 ml Water
180g Sugar
20g Butter
400g ground Nuts or Mohn if ur making mohnstrudel
120g Breadcrumbs
80g Raisins
Lemon Peel






Method
1. Crumble the salted flour and the butter. Knead together with Sugar, yeast & milk into a smooth dough and then cool.

2. In the meantime prepare the filling. Bring to boil Water, Butter and sugar. Mix in remaining ingredients to a smooth texture. Let it cool. Divide dough into 3 parts and then roll out each part into a rectangle. Layer with filling and roll.

3. Glaze with eggyolk and poke 20 times with a fork.

4. Bake at 150-170deg for 30mins.







Note: I dumped everything in my breadmaker.. let it do its magic for an hr or so.. gv a light punch and roll it out.. spread filling and roll it like ur making swiss rolls.. oh yes my SIL also said that u can make this as kipferl (sort of croissant), then use half the filling instead of all... oh another thing.. since i get 3 strudels out of this recipe.. i used nutella as filling in one of the studel (thats for Sonia consumptions hehehe)




I bought the readymade fillings and added 7 tbsp of milk to it..
13







I am so so addicted to indon food blogger... not only they can take really good photo .. their recipe is to die for... believe it or not when i first started reading up their blog.. i dont even know how to read their recipe properly... terigu tepung tiga lah.. terigu rendah...sedang.. bubuk.. rhum bakar... apa yah tuuu hahahha.. now bisa ajaaaaa hehehe


Another recipe fm Ningnong blog... superb.. wonderfully soft... yummmmmies... this is what they called Roti Sobek aka Roti Sisir... u can use just abt any kinda of fillings... i did red bean and chicken sausage... the one here is plain jane.. dough is super easy to handle... love it!! sooo nuwon yah mbak heheh


Ingredients:
500 gram tepung terigu protein tinggi (aku pakai 450 gr cakra + 50 gr segitiga) (bread flour)
100 gram gula pasir (castor sugar)
10 gram ragi instant (aku pakai 1 sachet isi 11 gram ragi instant merek Haan) (11g instant yeast)
5 gram bread improver (aku pakai merk baker bonus, gak pake juga gapapa)
5 gram garam halus (fine salt)
1 sdm emulsifier (t tbsp ovalette)
50 gram telor (aku pakai 2 kuning telor) (2 egg yolk)
75 gram mentega (butter - melted)
175 cc air (tergantung kelembaban tepung) (175ml water)

Bahan olesan: (i didnt use any)
1 kuning telor
3 sdm susu evaporated (aku pakai 1 sdm susu bubuk instant + 3 sdm air)



Variasi bahan isi (untuk bikin roti sobek): (fillings)
coklat meises (chocolate)
keju parut (grated cheese)
dll (etc etc)

Untuk roti sisir: olesannya butter cream


Directions:
- Aduk semua bahan kering jadi satu
- Masukkan telor & mentega, aduk sampai rata
- Tuang air perlahan-lahan, sambil adonan diaduk
- Kalau pakai mixer besar, aduk selama 6 menit sampai kalis
- Bulatkan adonan, tutup dengan plastik, diamkan 30 menit
- Setelah 30 menit, kempiskan adonan.
- Timbang sebesar 40 gram, dan bentuk bulat-bulat. Diamkan 15 menit
- Kempiskan adonan, bentuk panjang, dan isian sesuai selera (jadinya roti sobek)
- Letakkan di loyang panjang ukuran 30 * 10 yang sudah dioles margarin.
- Diamkan selama 30 menit untuk pengembangan.
- Olesi dengan bahan olesan, panggang dengan oven suhu 200 deg C selama 15 menit


Blah blah blah... i dumped everything into my bread maker... let it run for an hr.. take it out.. gv it a light punch.. weigh my dough 40g each... add whatever fillings that u desire... let it proof in a greased tray or even muffin tray for abt 75mins or so.. once double in size.. bake it in preheated oven at 175C for 15mins.. once baked.. brush buns with melted butter..








Easy peasy!! So ok i am off to the florist to get my fresh flowers.. hv lunch somewhere and will be back to bake more muahahhaa... what a life... or as what my super duper hb wud say... NO LIFE!! kah kah kah and oh oh... hes coming home tonight! yayyyy

7






I am down with gastric flu.. I was all good in the morning till hb went out for his friday prayer.. My tummy hurt so badly... i was vomiting non stop.. i think the last time i had gastric flu was like 4yrs ago?? arghhhh.. the good news is..  I am  now feeling a little bit better.. i cant stand straight cos my tummy still hurts.. Sonia has a temperature too.. so am keeping a close watch over my little one...sigh..


Hairi on the other hand is in Penang right now with his band group.. They were invited to perform somewhere.. i cant recall... not bad ey... all these years (6yrs to be exact) we sent him for guitar lessons paid off :o)).. well good luck guys and behave in other people's country!







Anyway we didnt do much today... I woke up very early to bake for hb hot cross buns.. last night he was telling me stories abt how he used to celebrate easter and that hot cross buns is a must in his household... I figure i am gonna surprise him(yes yes after all these years) by baking him not one but lots of hot cross buns lol


Got online... google a recipe... didnt know which one to choose.. was contemplating if i shud just use Alex Goh's recipe.. decided to get online again.. saw on LG's blog the recipe that she uses... dumped ingredients in my BM.. let it do its job... 2hrs later, my hb was sitting happily munching on his fav buns with a cup of coffee..







Ingredients
2 x 8g sachets dried yeast
1 1/4 cups (310ml) milk, warmed
1/4 cup (60g) caster sugar
4 cups (600g) plain flour (i used bread flour)
1 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp salt
60g butter
1 cup sultanas
1 cup dried cranberries (i used mix fruits)
2 eggs
1 tsp bread softener (I added)
1/3 cup (50g) self-raising flour
1/4c (60ml) of water
apricot jam, warmed and sieved, for brushing


Method
Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes.
Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter.
Stir in sultanas, cranberries (craisins), eggs and yeast mixture.
Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down.
Knead until smooth. Shape into 12 balls. (i weigh 50g each and gets 30 balls) Put into 30cm x 20cm greased baking tray. Set aside 1/4 hour.
Preheat oven to 200°C.
Combine self-raising flour and 1/4 cup (60ml) water.
Pipe crosses onto the buns.
Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
Brush buns while warm with jam. (i used melted butter)






Note: For topping i used 50g of flour with 1tbsp of oil, mix it first and add 60ml of water.. stir till pouring consistency.


Source: LG and Taste.com
14







My love for bread is unbelievable... its like i am a bread whore or something muahahahha... my dear hb.. bless him.. always reminds me to stop eating bread and move on to having a proper meal whenever we're in some restaurants... oh god.. how to?? I love hard bread... ya know.. hard rolls, french rolls, german bread, breakfast rolls whateverrr.. i love eating em just like that.. with butter and thats it.. not a big fan of jams tho.. I'm a plain jane woman.. simple and not fussy.. (hb u better nod ur head!)


Now eventho most of the bread recipes that i posted in my blog were sweet bread buns.. in reality most of the time i love to bake french rolls?? i dont really like red bean buns and if i hv the craving for sweet bun.. i much much prefer coconut buns or even sugar butter buns..







This is a simple milky bread recipe.. baked it for Hairi yesterday morning.. it produces a big loaf and if u dont wanna do a tri colour kinda bread.. u can always leave it plain.. u can shape it in any ways cos dough is super easy to handle.. enjoy!


Ingredients
1 egg, lightly beaten (i forgot to add.. oppsss!!)
220g fresh milk
180g whipping cream
9g salt
80g sugar
540g bread flour
60g cake flour
30g milk powder
10g instant yeast





Method
Add ingredients in BM according to the list
Select dough function and let the machine knead the dough
Once machine beeps, take the dough out onto a lightly floured table and punch it down
Dividd the dough into 3 equal portions (use a scale to weigh the dough so that you get three equal portions)
Knead in half a tsp of green tea powder...the 2nd portion add in one tsp of cocoa powder.. The 3rd portion I left it plain. It was not too difficult to knead in the powdered green tea/cocoa...just a few gentle kneading should get the powder fully integrated into the dough.
The three dough were then left to rise in separate bowls. After they doubled in size, I shaped them into rounds and leave it for about 10mins before they were shaped into long ropes.
Place it in a loaf pan and let it rest for another hour or double in size.
Brush the bread with milk or egg wash, throw in a handful of sesame seed on it and bake it in a preheated oven at 170C for 40 mins
Brush melted butter on it and ur good to go!






4

About Me

My photo
Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..