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Archive for the ‘Bread’ Category

The Spongy and I

As I’ve mentioned beforehand, the smell of freshly baked bread and buns can make me weak at my knees.Just by looking at the photos of these delicious work of art can bring the similar effect to me. Here, I would like to share one of my favourite bread recipes which is also Atus’s favourite.

CHICKEN FLOSS BUN

Source : MamaFami

(A)

  • 500g of high protein flour
  • 1 teaspoonful of instant yeast

(B)

  • 60g sugar
  • 1 teaspoonful of salt
  • 1 teaspoonful of milk powder

(C)

  • 1 egg (about 50g)
  • 250ml water

(D)

  • 50g butter

(E) (I added these too!)

  • 1 teaspoonful of bread softener
  • 1/2 teaspoonful of bread improver

(F)

  • chicken floss ( I used ready-made floss by AgroMas)
  • mayonnaise

Method :

  1. Since I’m using my breadmaker to knead and proof the dough, I pour in the water and egg first into my breadmaker’s pan and followed by the remaining ones.
  2. I did half of the recipe and I managed to get about 8 balls. Once the dough has risen, I egg washed the shaped dough and baked it at 150C for 20 minutes but I noticed that the top was a wee bit too brown. Next time, I should reduce the baking time.
  3. Once baked, keep aside but do not let to cool. When the buns are still warm, spread some mayonnaise and sprinkle the chicken floss on top.
  4. I enjoyed my bun at 10.00 pm last night, of course, with my darling girl. Give it a try, will you?

Category:

Bread

Battling Against Expiry

My girl, Atus, has always loved bread so I try my very best to make sure that a loaf of bread is stored in the refrigerator.  I do find it funny, (and alarming at the same time) when on certain evenings, she would have a slice of bread after she has finished her meal of rice and chicken curry (which means, rice and only the gravy, to be precise). I guess, it’s her way to end her dinner. Being one picky eater, it’s kind of interesting to see her mellow when it comes to bread. All I need to do is  just spread some butter onto a slice of white bread and she’ll be one happy girl. For the time being, I will just leave her alone with her ‘ritual’ for she’s into sports and will jump at any possible chances to go for outdoor activities. At the moment, she’s into badminton and she has managed to make our helper her opponent. So, where am I in the picture? In the kitchen, doing more cooking, of course! Hence, the size and why am I complaining?

I do not blame Atus for her love of bread for I’m a bread fanatic too. I’ve always been amazed with the soft, spongy texture and the wonderful smell of freshly baked bread. As I’ve stated in one of my previous entries, the kneading alone can bring much joy and satisfaction. Now that I’ve already owned a bread maker, I am pretty sure that my Atus and I will have more fun with our bread passion.

Still about bread, I’ve tried the recipe below when I discovered that a big loaf of bread was on the verge, waiting for its expiry. I had forgotten to store it in the freezer so I had to perform an emergency saving action. It was destined, I would say, for on that particular day, I had a pot luck session in school and I had a strong feeling that the recipe would be a very good option. I forwarded this recipe to my friend, Yong to try when she asked for a simple bread and butter pudding recipe. She was very happy with the outcome and I have decided to share the her custard sauce recipe with all of you. I brought the pudding to school and it was a great hit. Many prefer the pudding without the custard sauce but when it comes to food, it’s always a  matter of preference. Do try and let me know how you enjoyed your pudding!

 APPLE RAISIN BREAD PUDDING WITH CUSTARD SAUCE

Source : yani@myresipi.com.

Ingredients :

     (A) Apple syrup

  • 2 small green apples ( I used three apples)
  • 60g of raisin               (I added 100g of raisins)
  • 60g of butter
  • 30g of brown sugar ( I used  soft brown sugar)
  • 1 teaspoonful of cinnamon powder
      (B) For the sauce
  • 3 Grade A eggs
  • 125g caster sugar  (I used vanilla sugar)
  • 500ml fresh milk ( I used Dutch Lady low fat)
  • a few drops of vanilla essence ( I used 1/2 a teaspoonful)
    (C) a loaf of bread (each slice is cut into four sections)
 
    (D) For the custard sauce (optional)
  • 1 cup of evaporated milk
  • 1 cup of water
  • 1 tablespoonful of custard flour
  • a few drops of vanilla essence
Method :
  1. First, prepare the apple syrup. Peel and chop the apples into 1cm cubes. Put apple cubes and the remaining ingredients into a pot. Cook over medium heat till the butter melts. Turn off the heat and let to cool for 15 to 20 minutes.
  2. For the sauce, put eggs, sugar and vanilla essence into a bowl and beat till sugar dissolved. Then, stir in milk gradually.
  3. For the pudding, grease your baking tin with some butter. Arrange bread pieces to fill up your baking tin. Then spoon some of the apple syrup mixture on top of the bread pieces and spoon some sauce over. keep layering until all bread pieces are used. The top layer should be your bread pieces.
  4. Bake in a preheated oven for 30 minutes at 140C using double-boil method. Let to cool and cut into squares and enjoy!

Note : This is how I prepared the custard sauce. Just mix everything and cook over medium heat over water bath till but do not let the mixture come to a boil. Spoon over your bread pudding.

Category:

Bread, Dessert

A Quick Fix

Yesterday was not a very productive day for me. I had planned to mark my students’ books but I ended up reading. It was already 5pm when my tummy signalled that it should be filled. Since I had a late breakfast, I skipped lunch.  I had bought a packet of dinner rolls a day earlier so I instantly knew that it was a good time to try this tea time snack recipe that I saw in Secubit Garam. Furthermore, with a growling tummy, I couldn’t afford to prepare anything so elaborated. Cikyah and her gluttony!

Here’s the recipe and the photo of how I answered my tummy’s request! Bon apetit!

‘ROTI SARDIN GORENG’

Filling :

  • 1 small can of sardines (mashed)
  • 1 medium onion (finely chopped)
  • 1 fresh red chilli (finely chopped)
  • 2 tablespoonfuls of lime juice

Method :

  1. Mix all ingredients and stir fry in a pan for 1 minute and keep aside.

Buns:

  • 10 dinner rolls / burger buns (halved and make a slit lengthwise to create a pocket)
  • 2 eggs (well-beaten)

How to assemble :

  1. Take a piece of halved roll and spoon filling into the pocket. Do not overfill.
  2. Heat little oil in a fry pan.
  3. Dip the part with the filling into beaten eggs.
  4. Fry the part with the filling first over medium heat till golden brown. Flip and fry the other side but be careful not to burn your rolls.
  5. Serve hot with chilli sauce.

Note : “Turun kat kitchen jap. Saya ada buatkan awak roti sardin goreng.”

“Hmm..roti sardin je?” (Sambil merasa)

“Macam mana? Okay?”

“Hm..biasa la rasa sardin, tapi pedas. Kena makan panas-panas la…” (Sambil membawa pinggan berisi rolls yg lain untuk dihabiskan)

Dua jam selepas……

“Er…esok awak boleh buatkan saya roti sardin ni lagi?” (Sambil senyum-senyum kambing)

“Boleh, tapi kena pegi beli rolls tu dululah” (Dalam hati…hehehehe…’roti sardin je’ la sangattttt)

Moral of the story : Simple things are always at their best!

Category:

Bread

It’s a Sticky Situation

I have to admit that I have this obsession with bread and bread making.  I am always fascinated with the fact that with one basic dough recipe, you can turn it into varieties of breads and buns. Despite numerous unsuccessful outcomes, my love for bread making seems to continue growing.  Due to this fact, I had a try yesterday on making sausage rolls. The dough turned out to be a bit sticky so I ended up making sausage buns instead. I would categorize this as one of  my ‘not really successful products’ because the sausage should be in the middle of the dough, not sideways like mine. Another reason why I labelled it as not so successful is because Daus refused to eat the buns. He loves anything with sausages but I have to admit sprinkling sesame seeds on top of the buns was a major mistake. He refused to eat the buns because he thought they were burger buns. Burgers are never his favourite. Not to worry for I’m okay with eating sausage buns for dinner!

Anyway, here’s the recipe taken from Mamafami’s blog if you wish to try. Before I forget, I did half of the amount of the recipe stated below.

SAUSAGE BUNS

Ingredients :

  • 140ml water
  • 1 egg
  • 30g caster sugar
  • 1 teaspoonful of salt
  • 1/2 teaspoonful bread softener
  • 250g high protein flour
  • 50g superfine flour
  • 2 and 1/2 tablespoonfuls of powdered milk
  • 1 and 1/2 teaspoonfuls of instant yeast
  • 30g margarine (I used butter), at room temperature
  • enough toasted sesame seeds
  • enough sausages (I used 8 mini Ayamas Chicken and Cheese sausages)
  • 1 egg , mixed with one tablespoonful of milk  (to be brushed on top of the buns before baking)
  • butter (to be brushed on top of the piping hot buns after baking for a soft crust)

Method :

  1. In a bowl, mix all ingredients except butter and knead till it forms a dough.
  2. Put in the butter and continue kneading until you get a soft and elastic dough. Let to proof for one hour in a bowl covered with cling plastic or a damp tea towel.
  3. Next, punch the dough to let out the air. Divide your dough weigh so you have a piece weighing at 55g. (In my case, because it was sticky, I divided my dough into 8 equal balls)
  4. Then, take a piece of dough and roll it into a strand and wrap it over the sausage. ( I had no choice but to flatten the dough, put the sausage in the middle and cover it, like making red bean buns.)
  5. Arrange your rolls on a greased baking tray and let to rise for another hour.
  6. Brush your rolls with the egg wash mixture and sprinkle sesame seeds on top.
  7. Bake in a preheated oven for 20 minutes at 150C.
  8. Once baked, brush with butter and let to cool on a wire rack.

Category:

Bread, Doughy Goodness, Kitchen Stories

It’s Bread-making Turn

Morning peeps. In this entry is another outcome of my blog hopping activity.  The recipe is taken from Mamafami’s blog and I was very excited to see how good her bread looked in her photo so I decided to give it a try. Since I’m the only blueberry fan in the house, I had to use my chocolate emulco to replace the blueberry emulco. Mamafami used her breadmaker to prepare the dough but I just used my mixer.  Enjoy the photo and I do hope that you would try this simple recipe and later, savouring the doughy goodness!

CHOCOLATE MARBLE BREAD

Ingredients :

  • 200g high protein flour
  • 50g all purpose flour
  • 1 tablespoonful of butter
  • 140ml fresh milk ( I used low-fat)
  • 1 teaspoonful of instant yeast
  • 4 tablespoonfuls of sugar
  • 1/2 teaspoonful of salt
  • 1 teaspoonful of bread improver
  • 1 teaspoonful of chocolate emulco

Method :

  • Using a mixer fitted with a dough hook, mix all ingredients except chocolate emulco till the dough is pliable and does not stick to your fingers.
  • Proof dough for 40 minutes. Then, punch to let the air out.
  • Next, divide into three parts. Put chocolate emulco into one part and knead well. If your chocolate dough is sticky, you may add some flour. Once the emulco is well-mixed into the dough, roll into a rectangle.
  • Combine the other two parts of white dough and roll into a bigger rectangle. Put the chocolate dough in the middle. Use the white dough to cover the chocolate dough and cut three quarter of the dough into three pieces.
  • Shape your dough into a plait.
  • Put the plaited dough into a greased sandwich tin.
  • Let to proof till it doubles in size and bake in a preheated oven for 25 minutes at 160C. ( I baked mine at 150C).
  • Once baked, I brushed some butter on top of the loaf so that the crust is soft.
  • Now you can enjoy your bread!

Category:

Bread, Doughy Goodness

Can I have this Mama?…and I want to help with the topping!

Good morrow to all! Finally, an entry. To tell you the truth, this entry is done in between cooking my chicken curry and updating my status at Goodreads Malaysia. Yes, I’ve been bitten by the reading (cannot put the book down) bug so my cooking activities are limited to preparing usual dishes for the family. However……since I managed to finish one book yesterday afternoon, I decided to go for another therapy, which is undoubtedly baking.
As I flipped through my recipe folder, my darling Atush suggested Cinnamon Rolls. For a picky eater like her, I found it very surprising when she actually liked the rolls when I baked them for the first time. Enjoy the photo and I’ve included the recipe (owned by yani@MyResipi.com) if you plan to indulge in this sweet, tasty treat. Oh, for your information, I managed to get 12 rolls from this recipe.

CINNAMON ROLLS WITH CREAM CHEESE FROSTING


Ingredients:
(A)
300g high protein flour
50g unsalted butter
8g instant yeast
1 egg (well-beaten)
140ml fresh milk (at room temperature)
1tsp salt
(B) (Filling)
20g unsalted butter
3tsp cinnamon powder
50g brown sugar

(C) (Frosting)
20g unsalted butter
50g cream cheese
60g icing sugar
Method:
  • In a mixer fitted with a dough hook, mix flour and butter until they resemble breadcrumbs.
  • Next, put in the yeast and salt and keep on mixing.
  • Then,pour in the milk and beaten egg.
  • Keep mixing until the dough becomes pliable and does not stick to the edge of the mixing bowl.
  • Cover the dough with cling film / damp kitchen towel and proof till it doubles in size.This will take around 45 minutes to 1 hour.
  • Meanwhile, mix all ingredients in (B) and divide into two portions. Keep aside.
  • Line your baking tray with paper cups.
  • Next, punch the dough and divide it into two portions and shape into balls. Let to rest for 10 minutes.
  • Take a portion and roll into 20cm x 25cm rectangle. Spread the filling evenly and roll the dough tightly. Cut into 6 portions and put into the paper cups. Repeat these steps with the remaining dough and filling and let to rise again. Mine took 45 minutes because the weather was a bit cool yesterday.
  • Then, preheat your oven at 170C and bake your rolls for 15 minutes.
  • Meanwhile, beat the ingredients in (C) until creamy. Spread this frosting once your rolls are out from the oven.

 

Enjoy!

Category:

Bread

Back to Baking…..

Hello all! Thousand apologies for keeping silent. Even Mr.Boss aka Tukang Makan has noticed that I’ve not updated my blog for a long, long time. He even suggested me to include reviews on food from the eating places that we always venture for a change( perhaps he thought that I’ve run out of ideas..hehehehe). Well, frankly, it’s not that I’ve lost interest in cooking and baking and blogging after all. It’s just the case of looking for the right mood to start blogging again.

 

For a start, here’s a bread recipe. It’s called “Roti Nasi” by Onigiri@MyResipi.com. Why such name? It’s because, one of the ingredients used is cooked rice and as usual, I’ve adapted the steps in preparing it.The outcome is soft and fluffy. Do give it a try ya!

 


To make this bread, you will need :
(A)

  • 4 g dry yeast
  • 1/2 tsp sugar
  • 3 tbsp warm water

(B)

  • 80g cooked, white rice
  • 100ml water
  • 60ml fresh milk (I used low fat UHT milk)

(C)

  • 250g high protein flour ( I used ‘Cap Sauh’ brand)
  • 2 tbsp sugar
  • 1 tsp salt

(D)

  • 4 tsp butter

METHOD:

  • Put all ingredients in (A) in a bowl and mix well. Let the mixture turns frothy.
  • Put all ingredients (B) in a blender and soak for 10 minutes. Then, blend till fine.
  • In a mixing bowl, mix well all the ingredients in (C). Then, put mixture (A), (B) and (D) into the bowl. Mix well.
  • Knead until the dough becomes elastic and does not stick to your hand.
  • Leave covered for one hour.
  • Then, punch the dough to let all the air out. Grease a square baking tin with butter/margarine.
  • Shape ito 16 balls and arrange in the baking tin.
  • Let to rest until the dough doubles its size.
  • Bake in a preheated oven at 180C for 20-25 minutes.
  • Once baked, let to cool. Slice your bread and top with jam of your choice. (I love marmalade!)
  • Serve with warm tea. Enjoy!

Category:

Bread

Hunny Bunny

Hi all! It’s me again. Today’s entry is not related to any bunny at all. It’s about my Raisin and Date Buns. The recipe was given to me by a colleague at school. A simple recipe with a filling outcome. Since my mixer is still under repair, I had to knead it using my hands. It’s kind of tiring but it’s worth the effort when you taste the fluffy texture. I brought some to the recipe owner and felt very glad when she told me that she enjoyed it.

RAISINS AND DATES BUNS

To make this bread, you will need:

400g high protein flour
4 tbsp caster sugar
2 and 1/2 tsp dry yeast
1 egg plus water : 275ml
3/4 tsp salt
1 tbsp milk powder
50g raisin
3 pieces of dates (chopped)
1 tbsp butter

Method:

  • Mix all the dry ingredients until well-mixed.
  • Pour in the egg-water mixture gradually and mix well.
  • Knead until the mixtures becomes a dough. Put in the raisins and dates and knead again.
  • When the mixture becomes elastic, put in the butter and knead again.
  • Let to rise in a covered conatiner for one hour.
  • Then, punch the dough to let the air out.
  • Grease a square bakingtin. Shape dough into 16 equal balls.
  • Place the balls next to each other in the baking tin.
  • Let rise for another hour.
  • Bake at 175C for 20-25 minutes.

Category:

Bread

One Potato, Two Potatoes, Three Potatoes Four…

Ahoy there! It’s me trying to get familiar with this blogging thingy. How should I start?
See the photo above? Hmmm…yes! My potato bread is finally a reality(after existing in the recipe book for ages..hehe). Actually, my initial attempt to bake this bread is to make sure that my boy firdaus has something to eat. He has been rejecting rice for nearly a week! Could he appear concerned on the prices of rice recently? Should I be thankful? Frankly, I wouldn’t mind paying as long as he eats.
Whenever I bake, the colleagues at school will be my ever ardent and loyal food tasters!(Thank you guys). Through this blog, I would like to send my heartfelt thanks to those recipe contributors at MyResipi.com for the excellent, scrumptious and ‘gerenti jadi’ recipes! Keep up the wonderful work!

To those who feel like trying, here’s the recipe that I got from one of the recipe websites. I cannot remember the contributor so if you come across this blog, thank you sooo much.
POTATO BREAD

Ingredients :
300g high protein flour
50g caster sugar
3/4 tsp salt
3/4 tbsp powdered milk
2 tsp instant yeast
1 egg
175ml cold water
60 g mashed potato
30g butter


Method:

  • Mix the flour, sugar, salt, powdered milk and yeast.
  • Then, put in the egg and cold water and mix until the mixture forms a dough.
  • Put in the mashed potato and butter and knead well until dough becomes soft and elastic.
  • Cover dough and let rise for 45 minutes. Then, punch the dough to let out the air. Leave covered for another 15 minutes.
  • Shape dough into small balls and arrange them in a greased baking tray. Leave to rise for another 45 minutes.
  • Bake at 180C for 25 minutes. You may need to adjust the temperature depending on your oven.

HAPPY BAKING!

Category:

Bread

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