Roti Naik Pahang with Cranberries

Nama roti ni pun dah buat I smile to myself. Apa taknya , roti naik! Naik ke mana tu? Perut agaknya .......wakakakakaka ! Anyway dah lama I buat only lately Ada masa nak update blog, a bit busy since Mak was admitted to hospital plus school holidays..... Yada yada bla bla........hehehe

Back to myself yg suka bakes ni, I made this simple bread for my little kiddos for their breakfast before going to school.

Here is the recipe

Source Tok Mak fb 

Mamafami

Ingredients :

1 egg
2 tablespoons condensed milk
Water (weigh egg + condensed milk + water to make 300ml)
3/4 cup sugar
500 g flour
1 tablespoon milk powder
2 teaspoons instant dried yeast (I used Mauripan)
2 tablespoons butter
1 teaspoon shortening ( I use Crisco brand-all veg)

Topping :
A bit of butter

Bread maker method :

1. Into the breadmaker pan, pour in the water, egg and condensed milk. Add sugar.

2. Top it with flour, milk powder and instant dried yeast.

3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine and shortening. 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 20 equal portions. Roughly about 49 to 50g each.

5. Form each portion into a ball and arrange on a baking tray. Leave to rise for another 30 minutes or so.

6. Bake in a pre-heated oven at 180c for 30 minutes or till golden brown.

7. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

I used Mr KA, put everything in and lastly add butter, leave it to prove. And follow step 5 till end.

Well, happy baking people!!!

Now I'm busy making Lapis Prune , so yummy and delicious!!! Will update the recipe soon!!!

Pasta All'uovo Per Pizze......

Fuhhhhhh tengok nama semacam je. Sebenarnya gempak je lebih! Bosan dengan pizza base yg biasa buat tu, I decided to try the enriched pizza based.

Resepinya biasa saja cuma tambah butter, milk and egg. So the pizza base is quite filling for me and the kids. Makan sekeping dua dah penuh perutku.

The recipe I got it from The Pizza Express Cookbook by Peter Boizot yang my hubby beli masa dia belajar Kat UK dulu.

This is the recipe

2 level tsp dried yeast
4 tbsp milk
1 tsp sugar
224g plain flour
11/2 tsp salt
1 egg
28g unsalted butter

Dissolve the yeast in 4 tbsp of tepid milk. Dissolve the sugar in the liquid. Sift the flour and salt together. Add the dissolved yeast mixture and begin to mix the dough. Add more milk, half a teaspoon at a time if necessary . Beat the egg and add it to the mixture . Smear the soft butter on the dough, place on a lightly floured work surface and knead till all the butter is worked into the dough. Place in a lightly oiled bowl and cover with a damp cloth and allow to rise for an hour in a warm spot. This dough makes a soft, light crust. I baked mine at 180C for 15 minutes, depending on your oven, you should know better.Nampak dah masak ok lah tu, tak payah lah tunggu sampai hangus ekkkkk.

For the topping, macam biasa lah I put the red sauce( can use the prego sauce kalau malas and nak cepat), sprinkle generously cheese topping, I use mozzarella, Parmesan and cheddar . Lastly I topped it up with salami and beef bacon (koyak-koyakkan). Siapppp!

Sebelah kiri tu dah siap dan sebelah kanan tu sebelum siap di bakar

Healthy Italian Bread

Italian bread ini selalu ya tak pakai butter, they used olive oil instead. That's the best part, my Mak pun 'sudi' makan sebab she don't like the buttery taste yg kadang-kadang tu agak kuat rasa lemaknya. But I always use Anchor or Tatura butter. For cakes sometimes I used SCS or Golden Churn since ianya dah di declare halal.

Suka tengok choice of Italian bread ni, macam-macam ada. But bread is good if it is eaten fresh from the oven!

This is one that I have tried and its from Christine Darrock from allrecipe.com

Mama D's Italian Bread

3 cups warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 tablespoon active dry yeast

1 tablespoon salt

7 cups all-purpose flour

Directions

Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

I added 1 tsp bread softener(i used Format, i get it from Pastry Pro made from plants and does not contain chemical) and 2 tbsp olive oil according to the blog I followed which she use half of the recipe.

To all my friends and relatives....i would like to wish you have a good polling week! Vote wisely!:)

Source : Mamafami

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

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!!

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.

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.

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.

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!

Sweet Soft Bun

Sunday
Feb 18,2013
8am

This morning as promised, I bake the soft bun for breakfast. Lately, I love to bake bread instead of other thing coz it is easy and the most important thing the bread is gone before end of the day!!!!

This recipe is from Mamafami, thanks for sharing. Tapi sampai sekarang masih tak pandai nak link dengan blognya, furthermore I'm blogging using my hand phone . Lazy to go to the computer table!!!

Well, this is the recipe

200 ml liquid (1 egg + fresh milk = 200ml)
50 g sugar
1/2 teaspoon salt
1 teaspoon bread softener( I use Format-can get it at Pastry Pro)
250 g bread flour / high protein flour
50 g flour
1 teaspoon bread improver( I didn't use)
1 1/2 teaspoons instant dried yeast
25 g shortening (I use Crisco brand)
25 g margarine (I use Tatura butter)

Glazing: 1 tablespoon fresh milk
Sprinkle : Coarse sugar


Method (Bread maker) :

1. Into the breadmaker pan, add in mixture of fresh milk and egg. Add in sugar, salt and bread softener.
2. Top it with high protein flour, all purpose flour, bread improver and instant dried yeast.
3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in shortening and 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 12 equal portions. Roughly about 45g each.
5. Form each portion into a smooth ball. Arrange the rolls on a greased baking tray and leave to prove till double the size.
6. Brush the proved rolls with milk and sprinkle with coarse sugar.
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 don't use bread maker coz I don't have it . I put everything in my Kitchen Aid mixer except milk and butter, after awhile at least 5minutes then I put milk, followed by butter. Let the KA do the job!!! Leave to prove for 40min or so and divide it. And leave to prove again till double the size .

Orange Brioche

Tuesday
8.45am
Lovely weather

My hubby and kids are watching Diary of A Wimpy Kid....funny movie! But full of lesson especially for kids like mine !!!! Hehehe....they're not exactly like the one in a movie but at least they can learn a lesson from them.

The first time I tried this bread when I was flying with MAS long time ago. That is the most precious time of my life! I can get to taste the food that is very strange to me as an Asian Malay! If I used to Nasi Goreng, Nasi Lemak and so on in my kampung, I got a chance to try croissant , all kinds of eggs like scramble egg, poached egg, scone, brioche etc. Quite a long list actually! Deep down in my heart I wished that one day I can bake it on my own coz I know that I won't be flying with the airline for my entire life, so I better do something!

Enough said! Well, thanks Pook for sharing the recipe! I noticed some of the classic brioche you need to chill it at least 8 hours or overnight , well....I don't have time for that! This is a simple but delicious brioche that I ever taste!

Brioche is a traditional French pastry.It is slightly sweet, buttery and bread-like—and is perfect for breakfast or brunch.


Ingredient

250g Bread flour
2tbsp Caster sugar
5g Instant yeast
½ tsp Salt
90ml Orange juice (do not use fresh)
1 Egg
75g Unsalted butter
40g Orange marmalade

Egg wash (1egg + 1tbsp water)



Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the liquids mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Add the butter and knead to combine.
Take the dough out of the bowl 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 5 - 10 minutes or until the dough is soft, pliable, this dough won't be satiny, but it will stop being sticky.

Pour the jam over the dough and knead until all the jam is fully distributed.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.


Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 14 pieces, roll into a ball and let them rest for 10 minutes.

Shape the dough:

Roll the dough into a bowling pin shape (one side small one side big).
Punch a hole in bigger side.
Flip the small side under the bigger one and pass the small dough through the hole.

Place the dough into the pan, lined with paper cases.
Preheat the oven to 180°C.
When the dough almost double in size, brush with egg wash.
Bake for 15 minutes, or until the brioche is golden brown.

Ooo oooo oooo Monkey Bread

Monday
6.30am
Feb 11,2013

I remember when my daughter was about 3years old, she loves watching The Wiggles. She'll keep asking me to keep playing the same DVD over and over again, till I also can remember all the song .
One of her favorite song is a monkey song, well I can't really remember the title correctly. I'll laughed at her watching all the funny moves she learnt from The Wiggles! Thanks to Aunty Lisa who bought her the DVD.

Talking about monkey..... Hmmmm I woke up this morning thinking of what to eat for breakfast, luckily I remember about this bread called the monkey bread, and give it a second try. The first try was a disaster coz I didn't follow instructions properly . Well this time, I learnt through my mistake! And the result .......amazing!!! Hehehehehe yessss!!!!! At last my monkey bread was at the table for our breakfast!!!

Here's the recipe
source :daily delicious

240g ............................... Bread flour
60g .................................. Cake flour
5g ..................................... Instant yeast
20g .................................. Granulated sugar
4g ..................................... Salt
1 ....................................... Egg yolk
175g ................................. Water
20g ................................... Butter


40g ................................... melted butter
40g ................................... Walnut
70g ................................... Light brown sugar
1 ........................................ Egg white




Mix together egg yolk and water.
Put the flours, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and water mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together (add more water if the dough's too dry).
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.
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 150°C.
Roast the walnut for 10minutes, until fragrance, let it cool.
Put the nut and light brown sugar into the food processor and process until powdery.


Preheat the oven to 180°C.
Butter the tube pan (if you have the one with removable bottom will make your life easier).
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 30 pieces (they will be small) roll into balls.



Dip the ball into melted butter, nut mixture and egg white.

Then place them in prepared pan.
Let the dough rise until almost double in size, about 40-50 minutes
When the dough ready, put into the oven and bake for 30-35 minutes. If the top of the bread is too brown before the bread is done, cover it with an aluminium foil.


Thanks to Pook for sharing the recipe!!

Simple butter roll

Jan 1st, 2013
First post
6am

My new resolution for this new year is to prepare breakfast for my kids, a fresh bread if possible for them to bring to school.
Oh lalalalalalaa......how can I possibly do that? The secret is to make 2 or 3 recipe and keep it in a freezer, whenever I want to make the bread, just thaw it and my kids can have a freshly bake bread for them to eat for breakfast and to bring to school. As simple as that!

And this morning I prepared a simple butter roll, hmmmm..... But I rolled it to look like a croissant but it's not croissant, just a plain butter roll. Nice to eat when it's still warm and eat it with olive butter and strawberry jam.
Here is the recipe.And its from Pook

300g ............................... Bread flour
4g .................................... Salt
30g .................................. Sugar
40g .................................. Butter (soft)
30g .................................. Egg (lightly beaten)
6g .................................... Instant yeast
150ml ............................... Water
*Using the rest of the egg for egg wash by mixing with 1tbsp of water.


Sprinkle the yeast over the water, rest for 10 minutes.
Mix the flour, sugar and salt together.

Pour the egg, water and yeast mixture, and butter into the flour bowl.
Mix until combine and turn into a soft dough.
Take out off the bowl and knead until smooth.

Put the dough into a lightly buttered bowl, cover with the plastic wrap and let the dough rise until double in size, about 1 hour.

Shaping the butter rolls:
Preheat the oven to 180°C.
Line a baking sheet with baking paper or silicone baking mat.

Divide the dough into 10 pieces and roll into a ball.
Press the ball into 10cm round.

Flip the lower sides of the round and press to seal the round will turn into a long triangle.
Roll with rolling pin until 20cm long.
Roll the dough, by starting from the wider part into a roll.
Cover the rolls with damp towel and let the rolls rise until almost double in size about 30 minutes.

Brush with egg wash and bake for 13 -15 minutes or until golden brown.
Take out off the oven and let the rolls cool on a wire rack.
When serving, warm the rolls and serve with your meal or with jam and butter.


Still not to late to wish Happy New Year everyone!!!!!

Cheese and Salami Twist

Monday
3.30pm
Jobless :((((

First Monday without a job..... How do i feel? It's AWESOMEEEE!!!!!!!

First thing in the morning is to make mr hubby his breakfast, well just a strawberry shake and milk since he don't eat breakfast.

Waking up both kids and make their breakfast is next on the list. Drive them to the Lake Garden as promised last week. They like the playground over there coz its huge and there's quite a number of families taking their kids out.

We had lunch at home. While waiting for them to finish their lunch, I take a look at one of my favorite blog, this lady is good in making bread!!!! All her bread recipe that I've tried really works!!!!

While the kids are having their afternoon nap, I'm preparing this cheese and salami twist , wowwww!!!! Really a twist....yeah!!!!

This is the recipe from Daily delicious, thanks for sharing the recipe! My kids enjoy eating this bread and all the bread recipe from your blog! Glad that I've 'found you'😀😀😀😀😀

Ingredient

200g Bread Flour
3 g Instant dried yeast
20 g Sugar
3 g Salt
20 g Unsalted butter (soft)
140 g whole milk
40 g Salami cut into small pieces
40 g Mozzarella cheese, shredded
Mayonnaise

Method

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk 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.


Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

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).
Take the dough out of the bowl, deflate by touch it lightly.

Roll the dough into rectangular, 30 cmx25 cm. Sprinkle the salami and cheese on top of the half part of it, and fold the other part over the salami and cheese.
Seal the side of the dough and push the rolling pin over (not to roll but the make the salami and cheese stick to the dough).

Cut the dough into 6 pieces (using ruler to guide you ).

Cut the piece in the middle and fold one of the end into the middle of the cut, do it 2 times to form a twist.

Place the dough on the oven sheet, lined with non stick baking paper (the cheese will melt while baking and some will leak).

Preheat the oven to 180°C. Let the dough rise until almost double in size, (about 30 minutes).
Before put them in the oven, squeezes the mayonnaise over the bread.

Bake for 10-12 minutes or until the breads are golden brown.

Again......banana bread

Yesterday came back from work, I was a bit lazy to cook, hehehe maklumlah, for the past 2 days my Mak was around so Makan masakan Mak even though simple tapi sedap gilaa!!!!

Bought pisang emas on Sunday evening, seems that my 2 children doesn't really like it, they prefer 'montel' !! Sayang pisang tu jadi buruk nanti I decided buat aje lah banana loaf ni but with a little tweak.

All of us at home don't really fancy white chocolate so I used dark chocolate instead and i put a quarter cup of chocolate chip.This is the recipe, from Anna Olson.


Ingredient

1/4 cup unsalted butter, room temperature
1/3 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups pastry flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup mashed banana
1/2 cup white chocolate, chopped, plus some for drizzling

DIRECTIONS:
Preheat oven to 350 F. Grease and flour a 6 x 3-inch loaf pan.
Cream butter and sugar together until light and fluffy. Beat in egg and vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add to creamed mixture alternately with banana.
Fold in chopped white chocolate. Scrape batter into pan and spread evenly.
Bake for 30 minutes until a tester inserted in the center of the cake comes out clean.
Allow to cool 10 minutes in the pan, then turn out onto a plate.

ASSEMBLY:
Melt white chocolate and drizzle on to cake.I can't be bothered, am using sicao cocoa.

Well, got to go now, actually I'm on the train now on my way to work, this train keep on stopping for at keast 10 min and I'm already late for work. Must be something wrong.....haizzzzzz!!!! Boss's, sorry I'm late for work .......lol!!!! Can stop for a while to buy a cuppa later, taking advantage ..... Hoooraayyyy!!!

Friday.....Carrot Orange Loaf

Ponteng kerja hari ni......arhhhhh don't feel like going to work today. Hahahaha .....rasa macam zaman kerja dengan Airline dulu. Agak2 rasa takut nak kerja sebab nak terbang dengan senior yang garang gila, apa lagi kelam kabut cari mc. Well, that is all history now, just a good memory for me when once a while i remember back the good old days.



Boring jugak when at home I got nothing to do, while browsing the book rack ( actually nak kemas book rack heeheehee....) feel like trying my fav chef Anna Olson's recipe . It's carrot and orange loaf, Dapat lah jugak ku menjamu guest yang datang rumah.


Here is the recipe

Ingredients:
1⁄2 cup vegetable oil
1 cup sugar
1 large egg
1 cup finely shredded carrot
1⁄2 tsp finely grated orange zest
11⁄2 cups all-purpose flour*
1 tsp ground cinnamon
1⁄2 tsp finely grated orange zest
1⁄2 tsp baking soda
1⁄2 tsp baking powder
1⁄2 tsp ground nutmeg
1⁄2 tsp salt
Preheat oven to 350°F and grease a loaf pan.

Whisk oil, sugar and egg to blend. Stir in grated carrot and orange zest. In a separate bowl, sift flour with cinnamon, baking soda, baking powder, nutmeg and salt. Stir flour mixture in carrot mixture and stir just until blended.

Scrape into prepared pan and bake for 55 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. After cooled for 10 minutes, turn loaf out to cool completely.

*You can replace half of this measure of all-purpose flour with whole wheat four if you wish.