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A super quick entry bef my wkend gateaway starts.. I baked this layer cake last night since i had to finish up a tray of eggs.. dont ask me which is the economic part abt this recipe cos I dont even know lol.. it uses 24 egg yolks and uses 500 odd grams of butter.. so really.. is this what u call lapis legit "economical" Pak Hadi Tuwendi?? hahahah





Anyway remember the lapis legit recipe that I hv which uses 800g of butter and 60 egg yolks?? well that recipe belongs to Pak Hadi too and bec this ones uses lesser (according to him yah) ingredients.. it is therefore called Lapis Legit Economis.. this cake itself is moist and not too oily, the sweetness is just right.. perfect!





Ingredients
(A)
75g caster sugar
175g margarine (cold)
300g Butter (cold) - I use Orchid brand
80g Hollman Butter (cold)
1/2 tsp vanilla extract
1/2 tsp yellow colouring (gel type)- I added
20g sweetened condensed milk
(I used a mixture of golden churn and wjsman butter and omit margarine)

(B)
450g egg yolks
50g sugar

(C)
300g Caster Sugar
350g Egg whites

(D)
50g Milk Powder
140g Flour
20gr corn flour
4 tbsp Spekuk mix - (I used 3 tbsp)

Pan 21X21X7 cm - (I used 8x8)


Method
Whisk B for 2 to 3 mins on high speed.. put aside.
In another bowl, whisk A for 12 mins on medium high speed. Once done add B into A a little at a time beating well with a low-speed. Once mixture B runs out, immediately off mixer.
Whisk ingredients C on medium speed until soft peak. Add to AB mixture.
Add in sifted ingredients D and stir well. (I used my mixer to mix it)
Bake it layer by layer (80g each layer.. 7mins) using upper fire (grill) at 175C..
Bake last layer using upper and lower fire for 10mins.
Done!





Okie.. got to run... got to get things done bef our flight.. hv a good weekend peeps and see u guys in Bangkok!

Source: Recipe abv has been modified by Elkaje


Oh bef i forgot.. below is the recipe of the original lapis legit economis by Pak Hadi..




Bahan A:
80 gr gula halus
500 gr Margarine (dingin)
85 gr Hollman butter (dingin)
1/2 sdt Toffieco vanila flv
1/4 sdt Toffieco egg yellow fc
20 gr susu manis

Bahan B :
450 gr kuning telur ) Kocok 2 - 3 menit dengan whisking
60 gr Gula halus ) (pengocok kawat)

Bahan C :
330 gr gula pasir
400 gr Putih telur
2 gr cream of tar-tar

Bahan D :
60 gr susu bubuk full cream
170 gr Terigu
4 gr Bumbu spekkoek

1 Loyang persegi 22 x 22 cm, tinggi 8 cm.
Dipoles mentega dialasi kertas, dipoles mentega lagi.

Cara membuat :
1. A dikocok 12 menit dengan medium speed, masukkan B, kocok dengan low speed hingga kaku (12 menit), Begitu B habis segera berhenti.
2. C dikocok dengan medium speed hingga kaku (kira kira 12 menit)
campurkan dengan A dan B.
3. Masukkan D yang diayak jadi satu, aduk rata.
4. Panggang selapis demi selapis @ 85 gr, dengan api atas sampai adonan habis (25 lapis).
34




Weekend is approaching fast and I am so so looking forward to it.. we are flying to the Land of Smiles and this time around its not gonna be just another weekend in another country... both my sisters will be flying with us and will spend a few days there with us bef flying back home on Monday.. we will be staying there till friday since hb has to be there for work too... yayyyy.. its been more than a year since i get to go there.. am so so looking forward to meet my best buddy, Justin and Ping again.. so so looking forward to shop for house stuff and so so looking forward to just chill again.. it will be a one wild weekend.. hehhee when i say wild.. i didnt mean.. partyyyy.. we are too old for that kinda of stuff muahaha






So today since I am still munching on my orange cake.. I decided to go easy on my butter and think of a way to get rid of my strawberries and blueberries.. hmmm nooo.. I wasnt successful in getting rid of them but I managed to get rid of my milk in my fridge.. I probably will end up baking friands tmrw morning and will gv it to my mom so that she has some cakes for her grandkids to munch this wkend.. oh and since its pretty late now.. i will just type down the recipe in indon.. u guys click on my sidebar for the translation wokey :o))






Resep dari Inspirasi Usaha Boga - Kreasi Pudding


Ingredients
Pudding Mocca
400ml air
25g tepung maizena
7g agar agar bubuk putih
175g gula pasir
600ml susu full cream
2 sdm cokelat bubuk, larutkan dalam 60ml air panas

Pudding coffee
7g agar agar bubuk putih
700ml air
125g gula pasir
2sdm kopi bubuk instan

Saus
300ml susu
75g gula pasir
2 sdt tepung maizena, larutkan dengan sedikit air
2 kuning telur, kocok
1/2 sdt vanili bubuk
1-2 sdm rum, bila suka


Method
Puding moka
Campur air dan tepung maizena dalam panci, jerangkan di atas api, aduk hingga licin, campur agar agar, gula, kopi dan susu, aduk hingga agar agar larut, lalu tuang ke dalam panci adonan maizena. Aduk terus hingga mendidih, masukkan larutan cokelat, aduk rata, angkat. Rendam panci berisi air panas atau jerang di atas api paling kecil agar adonan tetap cair.

Puding kopi
Campur agar agar, air, gula dan kopi, aduk hingga gula larut, jerang kan di atas api. Aduk hingga gula larut dan mendidih, angkat. Rendam panci dalam air panas atau tetap jerangkan di atas api paling kecil agar adonan tetap cair.

Siapkan cetakan 18x18x5cm. Basahi dengan air matang. Tuang 100-150ml adonan puding moka ke dalam cetakan, ratakan, tunggu hingga adonan agak mengeras.

Tuang 100-150ml puding kopi di atasnya, ratakan, tunggu hingga adonan agak mengeras. Buat lapisan bergantian hingga adonan habis dan terbentuk puding yg berlapis lapis, sisihkan hingga mengeras

Saus
Masak susu dan gula hingga mendidih, masukkan larutan tepung maizena, aduk. Ambil 1 sendok adonan susu, masukkan ke dalam kuning telur kocok, aduk rata, masukkan kembali ke dalam panci susu. Tambahkan vanili, aduk, angkat, biarkan hingga agak dingin. Masukkan rum, aduk rata.

Keluarkan puding dari cetakan, potong potong, sajikan bersama sausnya.

Note: Aku sih ngak pake segala saus.. dimakan begitu pun enak kok...




.... And this hello kitty pudding is for my little princess.. she is so so into coffee that she ate not one kitty but two kitties in one go.. tsk tsk.. this is what happens when hb starts her young when it comes to coffee.. err not just any ordinary coffee yah.. she had her first taste aka hb dipped the back of the spoon into his last drop of espresso and let her lick the spoon when she was a year old :o( now whenever we hv our coffee she wants her baby chino (milk frothing) hehe
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I must be a sucker when it comes to this cake that each time I see someone bake this cake .. I will hv the urge to bake it again.. not only to bake it.. but to keep it to myself and not share it with others muahahaha..

So to whoever out there who wants to gv this recipe a try.. i suggest DON'T cos u guys make me wanna bake it again and again!!!! ahaakkss






To Ellie.. ty for sharing this super wonderful recipe dear and to everyone else who has tried and baked it a couple of times... u know u want to bake it once u see me baking it again and again and again kahkahkah



Ingredients
250g lightly salted butter, at room temperature, plus extra for greasing
250g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g self raising flour
85 ml freshly squeezed orange juice

For the icing:
125 g icing sugar
5 tsp freshly squeezed orange juice





Method
- Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
- Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
- Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
- Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
- For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.


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I hv been out and abt for the past few days.. err eversince last Thursday.. I am kaput and I am so ready to return hb's car back to him tmrw.. finally I hv had enough of driving for now and am planning to stay home and be a good girl hehe


Last Saturday while we were out with my god daughter Marissa and Alysha we received a phone call fm hb's ex Adelaide school mate.. he moved to Singapore 3 wks ago and has been adjusting very well to life here.. he came over to our place yesterday for afternoon coffee and ended up spending the whole evening with us.. was good fun catching up since the last time we met him was a year ago in Adelaide..





Anyway we later took him to Ikea to look for new furniture and also took him to dinner since it was his birthday.. Happy Birthday Will!!


I woke up today with a bad cramp.. its the time of the month and I'm not in the mood to do anything.. had planned to take Sonia to Go Go Bambini but she wasnt interested.. shes too engrossed playing with her new toolbox and naming all the tools in her toolbox without having me to teach her.. imagine the look on my face when she started saying "screwdriver, spanner and hammer" hahaha.. maybe i shud call her Sonia the handygirl ahakss


So ok.. this was what i baked today to take to my aunt's place.. had wanted to bake my typical pandan chiffon but while looking for a new recipe to try out, i found this wonderful looking chiffon in one of the indon websites..





Ingredients
(A)
7 egg whites
1/2 tsp cream of tartar
100g sugar

(B)
7 egg yolks
100g sugar
175g flour
1/2 tsp baking powder
75 ml cooking oil
150 ml of full cream milk
1/2 tsp salt

1 tbsp cocoa powder (I used valrhona)
1 tsp chocolate paste (I added BF paste too)


Method
1. Stir (B) until blended, set aside - (I whisk egg yolks and sugar first, then add oil and milk.. I then fold in sifted flour, baking powder and salt gently and put it aside)
2. Beat the egg whites and cream of tartar until bubbly, add sugar a little at a time and continue to whip until soft peak.
3. Take 1/3 of egg white mixture and add into egg yolk mixture.. fold in gently bef pouring the rest of egg yolk mixture into egg white. Divide batter equally into two portions and add cocoa powder and paste into one portion.
4. Spoon white batter and chocolate batter alternately into a 22cm chiffon pan.. bake it at 170C for 45mins.
5. Lift, turn the pan on the neck of the bottle, let stand until cold. Once cool, remove cake from pan with the help of a knife.





Source: Nova
44

Actually i didnt wanna write anything except to post our weekend pics but unfortunately I hv to vent my frustration somewhere and it has to be here cos i didnt want others to make the same mistake..

A few days ago i decided to invest in my long awaited Silpat mat.. i had wanted to buy it since day one but hv always been postponing it since it isnt cheap for a baking mat.. i wud usually use parchment paper for all my baking and that includes baking macarons..

Anyway the day i decided to get not one but two Silpat mats is the day i found out that i had invested way too much! The amount of money i paid for two mats is the same amt of money where i cud hv gotten 3 Silpat mats at Sunlik instead.. arghhhhhh!!!! how cud i be so grrrrr!!! i got home feeling a little agitated with myself.. took out my egg whites and baked three batches of macarons.. and the end product.. smiling fm ear to ear.. ahhhh what a wonderful weekend.... :o)





Baked on Silpat .. I wud say.. its a perfect backside haha..


So ok.. here are some of little Sonia pics by the pool.. shes one tall girl i must say hehehe



















Note: The cost of the Silpat mat at Sunlik is ~S$29.00. (I paid S$49.00 each)

16

OMG this is H.E.A.V.E.N.. I just had it for breakfast!! muahahahaa






Soooo this is Banoffe Pie.. ohhhh gosh.. a simple desert and yet so so fulfilling.. It is an English desert that has a dreamy combo of toffee aka dulce de leche, crumbly base, bananas and whipping cream.. Banoffe Pie is said to be a favorite at Buckingham Palace too and since hb is not an english guy i only piped in a thin layer of whipping cream cos he hates any cake that uses lots of whipping cream .... in fact hb had a slice without the whipping cream last night. I bet later after he comes home fm his course I will be able to convert him into liking whipping cream muaakakakaaahh






I used my new deep tart pan that i bought in Jkt for this pie simply cos i had planned to use lots of bananas and a bottle of dulce de leche that i got as a gift each time hb's Argentinian supplier is in town.. mmmmmm HAVANA.. how i miss that cafe... i miss their coffee.. i miss their chocolate.. i miss flying on a 30 odds hrs flight to Argentina... eerrrr NOT!!!






Ok ok back to my banoffee pie.. lets do this together.. close ur eyes.. dream that ur in Buckingham Palace.. eating a slice of this pie with a cup of tea.. muahahahha.. dreammmm onnnn.. no need to close ur eyes.. prepare the dough, chill it, roll it, bake it, slice bananas, pour toffee, chill it, pipe whipping cream and drizzle it with melted chocolate or use chocolate shaving..chill it again and chomp chomp ur pie hehe





Pastry
Ingredients
300g flour
150g unsalted butter - diced
5 Tbs sugar
2 egg yolks
3 Tbs cold water






Method
Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes. (i used a deep 24cm tart tin)

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)


Filling
Ingredients
75g butter
50g brown sugar
3 Tbs milk
300g sweetened condensed milk
(I didnt do the filling and uses my dulce de leche instead)
2 firm bananas (I used 10 hehe)





Topping
300ml cream (I used double cream)
1 1/2 cup white chocolate curls OR grated white chocolate (I used lindt chocolate curl)


Method
Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.






Preparation
Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! Feel free to use nuts instead if u like).






Well ok peeps.. hv a good weekend.. Rima has a car today and shes going on a date with her little princess to buy her a new pair of boots and a few winter clothing!! Cheers!!


Source: Foodtown Magazine 2007 and KBB
30




Just a short one.. we just got home fm Nyai's place.. she looks ok but both her feet have swollen again.. her white blood cells count is getting lower and lower and all i can do is to pray that shes gonna get better soon.. and my little princess' fingers are still slightly swollen but shes all good... shes been playing and singing and running and swimming .. good girl!





Anyway back to what i baked today.. i baked two types of cakes that use banana.. last weekend while in JB i had bought 2 bunches of bananas and bef my bananas turn into brownish.. weird looking shape i better make full use of it hehehe





I baked my typical no fail banana muffins to gv to my aunt who doesnt take any butter in any cakes and the second cake that I managed to bake is Soft Banana Cake... sigh i dont even know if i shud be posting the recipe cos it tastes.. errr sorry but errr... can u imagine a cake that has a combination of banana, chocolate and lemon?? yikes right?? I dont even know why i chose to bake it in the first place.. I mean, banana and chocolate is all good and goes well with vanilla essence or extract... definately doesnt taste as good when lemon extract and banana essence are being used :o(





Oh well.. my cake may look pretty fm the outside but but... if u wanna gv it a try .. u can of cos.. to each his own.. for me my pretty looking cake has been....




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sliced and packed in a ziplock ..... Muahahahaaaa.. anyone care for some truffles this weekend??

Ingredients
(A)
10 egg yolks
7 egg whites
150g sugar
150g brown sugar
1 1/2 tsp emulsifier

(B)
200g cake flour
25g corn flour
50g milk powder

(C)
2 pcs of Ambon pisang - mashed (I used a cup)
2 pcs of Ambon pisang - cubed
1 tbsp banana essense
1 tsp lemon essence (I used extract)

(D)
100g unsalted butter - melted
50g margerine - melted
50ml oil

(E)
50g chocolate chip
some almond nibs


Method
Whisk A till fluffy.. add sifted B and continue to whisk till combined.. off mixer
Add C and D alternately and mix till well blended.
Pour in desire mould .. top with almond and chocolate chips and bake it at 180C for abt 45 to 50 mins.
16




Why on earth do i get so busy nowadays that by the end of the day i dont even hv the time nor energy to go online let alone visit my fellow bloggers and leaving footprints.. sorry again peeps.. it has been a few days.. I know.. unlike before Eid.. i usually will try to update my blog every single day :o(

To tell u the truth.. i think i am so worn out with all the stuff thats going on right now that it drains my energy easily... thank goodness Sonia always keep me sane.. errrr besides my baking of cos hehehe..

Hairi finally went back to camp today.. thank goodness.. today marks the end of me having to cook earlier than usual.. marks the end of us eating rice every day.. marks the end of me having to worry each time hes out somewhere with his friends till late... dont get me wrong yah.. i am not saying that by him going back to camp hes in a safe place.. thats not true at all.. dont be surprised what our kids might pick up while doing NS..




Anyway last Sunday was sis Lyns birthday.. shes 33 aka looks like a 17yrs old girl hehehe.. yesterday was moms bday.. Happy bday mom!.. I got both of them perfume and at the same time had to place Sonia under her care cos we had to attend the yearly German Unity Day.. this year it was held in one of the building in Shenton Way.. 65th floor.. tip top view of the whole Singapore.. why we get invited?.. i dont know.. my hb is Austrian .. not German muahahha

Today has been one long day.. hb had some seminar going on and got home late.. Sonia on the other hand has been giving me a hard time.. whats new ey.. when papa's not around.. shes always like that..




A few hours ago while i was doing ironing.. she accidentally touched the hot iron and started to cry so loudly that my heart bled.. her tiny little fingers were slightly burnt and i cud imagine how painful it must hv been.. u know Sonia.. shes a tough cookie.. she gets scratched.. she gets bitten by my cat, when she tripped and fell down.. she doesnt cry.. today she cried her heart out and it hurt me.. she only stopped crying after I gave her milk (I had to be by her side while she finished her milk cos she kept on moving her fingers wanting me to blow it.. awww poor girl)

Ok ok i better stop blaberring.. this is what I managed to bake this afternoon.. had wanted to try out this recipe bef Ramadhan but never got to it.. so so glad that I decided to do it today cos it turns out very good.. I love the richness of this cake and the texture too.... eat it while its warm or heat it up the next time u wanna hv it with ur cup of cuppa.. or if ur too lazy.. just slice em and eat em cos this cake stays soft even when its not warm.. wonderful recipe fm Mamagaby..




Ingredients
A
10 eggs
300g sugar
1 tbsp emulsifier
1/2 tsp salt

B
160g cake flour
10g corn flour
10g milk powder
50g cocoa powder (I used valrhona)

C
150g butter
50g oil (I used all butter)
100g dark cooking chocolate (I used 55% valrhona)
100g chocolate condensed milk (If u cant find it.. use normal condensed milk ok)
1 tbsp rum (I used black forest paste)


Filling
Chocolate rice




Method
-Double boil dark cooking chocolate.. once melted, add butter and continue to stir.. add chocolate condensed milk and black forest paste.. set it aside
-Whisk eggs and sugar till fluffy
-Add in salt and emulsifier and continue to beat till thicken (like boulu batter)
-Sieve flour, milk powder and corn flour and add to A.. mix it throughly bef adding sifted cocoa powder. (this is to enhance the aroma of ur cocoa powder)
- Once mix add in melted chocolate mixture and continue to whisk at low speed till well combined.
- Divide batter into 2 or 3 equal part
- Pour into ur desire mold or a 22x22 cake tin half of ur batter and steam on medium fire for 10mins.
- Pour a handful of chocolate rice and top it with the rest of ur batter.
- Steam it for a further 30mins and voila.. u got a delicious steamed brownies layer cake hehehe





Note: I used a bundt pan and two loaf pans..


Oh bef I go...





Pretty?? oh how i love fresh flowers .. not easy to get flowers and such fm my super duper hb tho.. err unless he knows hes been a pain for the past couple of days.. tsk tsk
39




So my super duper hb is back.. he got in safely and I hv done the "handover" without any delay muahaha.. we later went to town to get a few new books for Sonia and Marissa (my god daughter).. hb was in high spirits and I dont blame him since he had a successful business trip.. alhamdullilah..





This morning I woke up pretty early.. we had planned to go to Pontian at 8am and I woke up at 5am with a mission.. A mission to bake something for Mak (ex mil).. At first i had wanted to bake something simple but typical Rima.. she always likes to try n bake something new.. I decided on Blueberry Cheese Layer Cake simply cos i hv all the ingredients in my pantry.. I started baking it at half past 6 and by half past 9 we were ready to go to Pontian.. I know I know.. we went out later than we expected.. well what to do.. I didnt know that the batter was going to be lots.. thank goodness hb didnt make noise and off we drove into JB with a warm cake.. got there safely bef lunch.. My parents and sis Wati were already there waiting for us.. As soon as i presented it to mak.. she sliced it eventho the cake was still warmish and to my surprise my cake didnt even look like how it was supposed to look.. eekkkss!!





Look at the colour of my cake.. soo soo pale!! its supposed to be white and dark purple and my purple turned out like grayish purplish... yukey colour indeed.. I was frustrated at first but after eating it I felt better.. this cake is soft and delish and I am gonna bake this cake again soon.. err of cos I plan to add blueberry paste to enhance the colour too.. haizzz we really love the taste and the texture of this cake.. if only mine turned out as pretty as Bro Rozzan blueberry cheese layer cake. Anyway the pic abv was taken at my ex PIL's house.. i dont get to see them all the time but I am happy each time i do.. so nice to sit and hang out with Mak.. hope u guys stay in good health always.. ty for having us and hope to see u again soon!


Ingredients
450g butter
250 Philadelphia cream cheese (Kraft brand)
1 tbsp ovalette
170g sugar
10 eggs
1 can (about 400 grams) sweetened condensed milk
300g Hong Kong floor
100g Horlick
250g Blueberry pie filling
1 tsp blueberries essence (optional)
a few drops of purple coloring (I will use wilton or powder colouring next time)



Method:
Preheat oven 180C.. greased 8x8 baking pan
1. Beat butter, cream cheese and ovalette well.
2. Add sugar a little at a time and continue to beat until fluffy.
3. Add eggs one at a time and continue to beat until fluffy and smooth.
4. Next, slow speed mixer and add your condense milk.
5. Lower speed and add flour and Horlicks. Mix well.
6. Divide into two parts. One is left plain and the other one add blueberry pie filling, blueberry essence and the color purple. (i ended up having a lot more of bluberry portion than the white one eventho i weigh my batter.. the blueberry pie fillings added to the weight of my batter)
7. Bake first and second layer with plain batter using upper fire (108g each layer).. bake third and forth layer with blueberry batter.. repeat the same step till the end. Bake last layer using upper and lower fire for a further 10mins.



You know what.. eventho right now I am having gastric flu.. I am still thinking abt todays cake.. grrrrrr!!!!

28




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
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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..