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!

Crunchy Chocolate Chip Cookies

Friday
22nd March 2013

Pagi ni agak free sikit, bukan apa, my daughter habis Sekolah a bit late today. So ada peluang le nak intai2 resepi dan nak cuba2. Actually i have a lot of Chocolate Chip Cookies recipe but i like to try all of it and then only you will know which is the best!

This recipe i jumpa kat Fb Tok Mak. Kagum dengan Tok Mak, rajin dan pandai masak serta tak kedekut ilmu. Itu yang paling bagus!

Ok, this is The recipe, actually it's from Senyum Sokmo

Any enquiries or orders please contact/whatsapp 019-2193124 or email reyna2423@gmail.com

A
250 gm butter
150 gm brown sugar
1egg yolk
All the above you whisk it using handheld mixer

B
1tsp emplex
2tsp baking soda
2 tsp baking powder
260 gm all purpose flour
2tbsp Cocoa powder ( mix it with The flour equal to 260gm)

C
1 cup almond nib-toasted
2cups cornflakes- break it into small pieces
1 cup chocolate chip

Method
Mix the B and C , stir it using spatula. Add to A. Use teaspoon to scoop the dough or you can shape it to a small ball and press a little bit on the top, bake for 13-15 min, depending on your oven at 160 Celsius .

Crumpets and Pikelets

Don't know why I suddenly feel like having a traditional English Tea and also the accompaniment. Yesterday, we ate English Muffin, and today I decided to make crumpet.

Fuhhhhhhh..... Perasan Le plak kan! Tetiba rasa macam kat England! Actually, rindu nak pergi sana lagi, entah bila boleh sampai agaknya ye! Well, enough said!

M two lil' kids enjoy eating it, simple and easy for your tea time.

Crumpets are made from a thickish, yeasty batter and poured into rings. If you don't have rings, make thinner pancakes, or pikelets. Whether they are thick or thin, crumpets or pikelets, toast on the flattened bottom first and then on the holey side, so that maximum butter will melt into the crisp toasted holes. Now all you need is a big pot of tea, a fire and, possibly, a clean shirt standing by.

Crumpets
Source: The Guardian
Hugh Fearnley-Whittingstalls tea time treat recipe

Hugely satisfying to make. Makes 12.

450g plain white flour
350ml warm milk
350ml warm water (approximately)
5g powdered dried yeast
10g salt
1 tsp baking powder
A little sunflower or vegetable oil

In a bowl, whisk the flour, milk, water and yeast into a rather runny batter the consistency of single cream. Cover with cling-film and leave for an hour until really bubbly (or three to four hours, if need be).

Heat a heavy-based frying pan or flat griddle over a medium-high heat. Whisk the salt and baking powder into the batter. Lightly grease the crumpet rings and pan. Put one ring in the pan, fill to just below the top – the batter should stay in the ring and lots of holes should appear on the surface after a minute or two. (If it dribbles out underneath, it is too thin, so whisk a little more flour into your batter mix. If lots of holes don't form, it's too thick, so whisk in some water.) Assuming your test crumpet is OK, after five minutes or so, when the surface is just set, flip it over, ring and all. (If the cooked base seems too dark, turn down the heat.) Cook for two to three minutes, until golden on the other side. Repeat with the remaining batter in batches. Butter and eat at once, or cool on a wire rack for toasting later.

A pikelet variation If you don't have rings, whisk an extra 50g flour into the batter, to stiffen it, dollop spoonfuls into a greased, warmed pan and cook for a couple of minutes a side.

I don't have rings so I make a Pikelets ! Eat it with butter and jam, but my kids love to have it with peanut butter and Nutella.

Homemade English Muffin

Wednesday
20th March

I'm running out of idea preparing breakfast for my little girl. Well, maybe coz my baking stuff is depleting. Malas nak ke kedai, so the simplest thing that i can make is homemade English Muffin.

Amat la senang nak buat english Muffin ni rupanya! It' s not sweet like other Muffin, ingat tak kalau kita beli McD breakfast set? Haaaaa itu la english Muffin!

A Muffin or english Muffin is a small, round, flat type Of yeast-leavened bread which is commonly served split horizontally , toasted, and buttered. Muffin maybe clean sliced or fork-split,the latter yielding a less regular, more textured surfaced. Commonly available in, UK, Canada,Australia and US. Outside UK it's called english Muffin.

Hmmmm, itu adalah part Of Wikipedia explaining about it. Resepi? I used The recipe from Chef Scott Swart from World Culinary Premier College. Boleh tengok kat YouTube kalau nak tau cara buatnya.

The recipe:
11/2 tsp yeast
1cup water(warm)
2 cups flour
1tbsp butter(15gm)-softened
1tsp salt
1 tsp sugar
1/4 cup cornmeal

Method

Mix yeast and water and leave it for 10 min. Mix it with all the dry ingredient. Knead it for few minutes. I used Kitchen Aid to do the work! Leave it to prove for about an hour.

Take it out from bowl, cut it to size that you want and dip it in a cornmeal. I don't haiwan a griddle so i used My non stick frying pan. Heat it up, put a little Oil , just a few drops, and fry Muffin. Each side about 4 minutes. Cook till golden brown.

Oven baked donuts

This morning I woke up early to check out what's the latest update on Sabah. Quite sad, really. I hope and pray for the safety of all those armies and police during this period and also to Sabah.

Kelam kabut siapkan breakfast coz melayan Internet. Thinking of what to cook for breakfast ahhhhh...... Suddenly bayang2 donut masuk dalam kepala.

Apa lagi, masuk dapur I grabbed all the tools lah. Within 10 min dah siap batter for making the donut. Bake it for 13 min and tadaaaaaa......!!!! Siapppppp!Recipe is from
Rima
Ingredient

Ingredients (makes 24 donuts)
1 cup all purpose flour
1/2 cup sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
150g plain yogurt( I don't have it in my fridge, I use fresh milk) tapi kalau Ada please use yogurt hehehehe.......
1 tbsp canola oil
2 tsp lemon juice
1 tsp vanilla extract

Method
In a small bowl, combine the dry ingredients
Combine the egg, yogurt, oil, lemon juice and vanilla.. mix well (handwhisk)
Stir into dry ingredients just until moistened
Coat the tube pans with nonstick cooking spray and dust with 1 tsp confectioners' sugar. divide batter among pans
Bake at 180C for 13mins or until a toothpick inserted near the center comes out clean