Tuesday 30 April 2013

Crepe.......Nutella or Jam?

Pagi ni ingat kan nak rehat.... Maklumlah public holiday . Labourer macam saya ni hehehehehe kena lah cuti kann? Baru berangan ingat nak pergi makan roti canai Mr Hubby dah bagi tau hari ni banyak kerja nak siap kan . Adoiiiiiii!


Tetiba rasa nak buat crepe, Teringat masa flying dulu, kat Europe dulu mesti ada small kiosk selling crepe, tapi dia letak Pisang dengan Nutella, sedap makan sambil jalan-jalan especially winter time perut asyik lapar je.

Ok here is the recipe
Source : Periuk Belanga Zarin
Original recipe makes 8 crepes

Ingredients

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted



Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot

Kalau rajin buat lah apple filling macam apple pie tu tapi I malas!

2 biji apple – diced

1 tbsp sugar

1 tbsp butter

a pinch of nutmeg powder n a pinch of cinnamon powder

put everything in non stick pan until the apple pieces are soft.





Monday 29 April 2013

Bun

Hujan lebat lagiiiiiiii........ Mulalah perut masing-masing kelaparan. Last week ingat nak buat bun sausage ni tapi sibuk sangat dengan my daughter and her activity, hmmmmm nanti je lah!


Baru hari ni dapat buat bun ni, gebu dan lembut. Sambil blog walking , teringin nak cuba resepi ni dari Mamafami, suka baca blog nya, macam-macam ada. Uihhhh dah macam slogan Astro pulak......!


Source:
Posted by Mamafami
Source : Bun Lovers Book by K.S.Lee

Ingredients :

300ml full cream milk
1/8 teaspoon salt
30g caster sugar
350g high protein flour / bread flour
50g flour
50g milk powder
11g dried instant yeast
1/2 teaspoon bread improver
50g butter


Method (Bread maker) :

1. Into the breadmaker pan, add in fresh milk, sugar and salt.
2. Top it with high protein flour, all purpose flour, milk powder, instant dried yeast and bread improver.
3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so.
4. Remove the dough from the pan and divide the dough into 10 equal portions.
5. Roll out each portion using a rolling pin. Then roll tightly like a swiss roll. Arrange in a baking tray and leave to prove till double the size.
6. Brush the proved rolls with milk.
7. Bake in a pre-heated oven at 180c for 25 minutes or till golden brown.
8. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.
I use my helper Mr Kitchen Aid untuk menguli ni, malas le pulak guna tangan nak menguli roti ni.

Kebetulan my friend Miss Huzz yang mengajar my daughter keyboard datang, adalah nak dijamukan untuk guest. Hehehehehe rezeki!!!!!

Makan dengan sausage sedap juga





Gebu dan lembut bun ini


Baru angkat keluar dari oven ni......


Miss Huzz teaching my daughter

Saturday 27 April 2013

Wholemeal Pita Bread

Lunch on Saturday normally simple aje. Nak western sikit sebab weekdays hari2 makan nasi, quite boring isn't it.Nak kata western tak juga, mediterranean pun ok je lah!

Tengah blog walking, suddenly it gives me the idea of making my own pita bread. Senang saja bahannya, semua dah tersedia dalam fridge ku yang tak seberapa tu.

Ok, here is the recipe for pita bread.
Source: Pastry Affair

Pita Bread
Yields 8-10 pitas

1 1/4 cups (300 ml) warm water
2 teaspoons active dry yeast
1 tablespoon olive oil
1 teaspoon salt
1 1/2 cups (190 grams) bread (or all-purpose) flour
1 1/2 cups (180 grams) whole wheat flour

In a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the barely warm water and allow to sit about 5-10 minutes until activated (looks frothy). Mix in the olive oil, and salt. Gradually add bread flour and whole wheat flour, mixing until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.
Turn out dough on a lightly floured surface and knead the dough for 7-10 minutes, or until elastic. Alternatively, using the dough hook on a stand mixer, knead the dough on the slowest setting for 7-10 minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
Punch down the dough before turning out onto a lightly floured surface. Divide the dough evenly into 8 to 10 pieces (depending on how large you would like the pitas) and roll into balls. Using a rolling pin, roll out the balls until they are 1/4 to 1/8-inch thick. If the dough resists rolling out, allow it to rest for 10 minutes and it will roll out easier. Cover the rounds with a kitchen towel and let rise for another 30 minutes or until puffy.
Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven and allow it to heat as well.
Toss as many pitas into the oven as you can fit onto the hot baking sheet and bake for 3-5 minutes. Once they are finished baking, wrap each pita in a damp paper towel or cloth to soften them. Press down on the pitas lightly to flatten.
Serve warm or store until later use.

And for the filling, I masak je chicken slice tu with green and red capsicum, stir fried it, put some onion, a dash of Worcestershire sauce and a dash of fish sauce,Japanese mayonnaise( kewpie), salt and pepper to taste! Siapppppp!

Pita bread my style


belum siap lagi ni


Dah puffing up dah!


siapppp!!

Thursday 25 April 2013

Pumpkin Bread

Petang-petang je hujan. Lately almost everyday hujan petang, kilat dentam-dentum. Banjir kilat. Exactly around the time that i've to pick up my little girl from her agama school. Adoiiiiii....driving during heavy rain is quite challenging, tambah pulak mata pun tak berapa nampak because of the rain.

Mak dah balik kampung semalam. Thought of asking her to cook gulai labu for me....maklum lah air tangan mak, sambal belacan ikan goreng pun boleh tambah nasi 3 kali...hehehehehe!!!! So, ada labu yang tak masak lagi dlm fridge tu might as well i bake pumpkin bread for the family. At least my little girl can bring it to school tomorrow.

Well, here is the recipe.
Source: Bobby Flay at Epicurious

Ingredient

  • 4 tablespoons unsalted butter, softened, plus more for the pan
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • Scant 1 cup canned pumpkin puree, not flavored pie filling
  • 2 large eggs

Preparation

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared panand bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.







Sunday 21 April 2013

Butter and Sugar Bun......a very busy weekend !

Last week it was quite a busy week for us at home. We are having 'kenduri' and I invited some of my relatives including my family member to come over.

Since Friday was a public holiday in Perak, apa lagi cuti sakan Le orang Perak! Our kenduri Aqiqah for my daughter which was supposed to be on Saturday was moved to Sunday coz Al Ghufran Mosque in Taman Tun Dr Ismail was booked earlier on and they're quite busy on Saturday.

Malam tadi sebelum menghantar adik2 tersayang ke KL Sentral pulang ke kampung, I pun buat lah butter and sugar bun buat bekalan dalam train nanti, jadilah buat alas perut!

Here is the recipe

Source: Daily Delicious

270 g ................................ Bread flour
30g ................................... Cake flour
5g ..................................... Salt
2tsp ................................. Instant yeast
50g .................................. Sugar
30g .................................. Unsalted butter
100g ................................ Milk
1 ....................................... Egg
80g .................................. Water

Topping
90 g ............................... Butter
90g ................................ Granulated sugar


Mix together egg, water and milk.
Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture 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, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. 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. But this dough is a bit sticky, use a bit of flour will help (1-2 tbsp)
See how to knead bread here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Preheat the oven to 200°C.
Line 2 baking sheets with baking paper.
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 10 pieces roll into a ball and let them rest for 10 minutes.
Flatten each ball with the side of your hand, fold the dough and roll into a small batard. I didn't do it, am in a hurry so I just round the dough.

Let the dough rise until almost double in size, about 30 minutes.
5 minutes before baking, cut the top of the dough and place the butter cubes over the dough and sprinkle with granulated sugar.
Bake for 15 minutes or until golden brown.





Wednesday 17 April 2013

Hokkaido Milk Loaf

Actually dah lama nak buat roti ni tapi tak berkesempatan lagi. So hari ni dengan penuh semangat nak meroti, jadik Lah my first ever Hokkaido Milk Loaf.

Texture roti ni sangat lembut! My daughter dah tak sabar tunggu roti keluar from oven. Straight away ask me to cut her a slice of the bread. Panas2 lagi tu........alahai anak mummy!

The recipe I got it from Table for Two, thanks Wendyinkk for sharing the recipe.

Here is the recipe:

Source: Angie's recipes
Makes: One 5X5X13 inch pullman tin, without lid

540 gm Bread flour
60 gm Cake flour
10 gm instant yeast
30 gm Milk powder
80 gm Sugar
9 gm Salt
1 large Egg
250 gm Fresh milk
150 gm Whipping cream

1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved.
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pullman tin.
6. Let dough rise until 2/3 full. Preheat oven at 150(fan)/170C. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.

Verdict: Manual kneading friendly, final dough is not tacky, but very workable, texture is very soft, beautiful crumbs, soft for 2 days. Crumb turns crumbly on 3rd day, best if reheated but still fine if eaten just like that.















Thursday 11 April 2013

Burger Roll

Setelah agak lama tak berblog ni rindu pulak rasanya. Yup! I missed blogging especially about food.
Been sick for the last 2 weeks, flu, cough and fever, and it runs in the family, one after another.....starting with my boy, my girl, me and now my dearest hubby!

Well, enough said. Talking about my children, I tried this very simple burger roll. It's from mamafami Spice and Splendour. Love reading it.

Here's the recipe for burger roll

110 ml warm h2o
1 tbsp sugar
1/2 tsp salt
1/2 tsp bread softener
11/2 cup bread flour
11/2 tbsp milk powder
1 tsp yeast
11/2 tbsp butter( abt 22.5gm)
I didn't put bread improver, but if you want put 1/4 tsp bread improver.

I used Kitchen Aid to knead the dough! Kalau tak,pakailah tangan untuk menguli ye😝! Mix everything together, switch on KA, add water and lastly add butter. Knead till dough become elastic and doesn't stick to the bowl. Leave it to prove for one hour. Give it a light punch and divide into 4 portion. Shape it into a ball and leave it to prove again for another half to one hour. Brush with and egg wash and sprinkle some sesame seeds. Bake at 180c for 20-25 minutes! Brush with a bit of butter! And it's ready to eat with a choice of your chicken patties or beef patties! Make your own burger!