Tuesday, January 19, 2016

ROTI SARANG LEBAH / BEE HIVES BUNS


Roti yang pernah menjadi kegilaan seketika dahuu dan masih menjadi kegilaan sehingga kini. Pertama kali mencuba dan pertama kali membuatnya. Resipi ini memang hebat rotinya embut dan gebu. Kekacang seperti kuaci dan bijan menjadikan roti ini begitu menarik sekali dan mungkin ini juga roti ini mendapatnya.

Disamping kekacang, butterscotch atau lelehan karamel di atas roti menambahkan kehebatan roti ini. Cukup sesuai buat sarapan atau minum petang.




Roti Sarang Lebah

  • 300 gram tepung roti atau tepung high protein atau tepung superfine
  • 200 gram tepung gandum
  • 2 sudu besar susu tepung atau skim milk
  • 2 sudu besar madu
  • 1 biji telur
  • 250 ml susu segar
  • 6 gram yis
  • 40 gram gula
  • 40 gram butter
  • 1 sudu kecil baking powder
  • 2 sudu besar plain yogurt
Cara Menyediakannya


1. Masukkan semua bahan ke dalam bread maker. Ikut arahan menguli pada Bread Maker masing-masing dan tekan Start, tunggu sampai siap di uli , kebiasannya memakan masa 1 jam 1/2 

2. Perap doh dan tutup bekas adunan dengan plastic wrap atau kain bersih dan biar doh naik dua kali ganda. Masa yang diperlukan lebih kurang 40 minit hingga ke satu jam. Anda perlu meletakkan doh di tempat yang agak hangat sedikit suhunya seperti di dalam almari atau di dalam oven yang tidak di on suisnya supaya doh anda naik 2 kali ganda dengan cantik dan gebu.

3. Selepas 1 jam 1/2 menguli dengan Bread Maker atau selepas 40 minit di perap doh tersebut, tumbuk-tumbukkan doh bagi mengeluarkan angin. Kemudian bahagikan doh kepada beberapa bahagian kecil, lebih kurang 40 gm setiap satu, bulat-bulatkan, susun doh di dalam loyang yang telah di sapukan sedikit butter. Susun dalam loyang hingga habis. Adunan ni agak banyak jika guna loyang 8 inc boleh dapat 2 loyang. Kemudian tutup atasnya dengan kain dan perap semula.Biarkan sehingga doh naik dua kali ganda. Masa yang diperlukan lebih kurang 40 minit.

4. Selepas 40 minit, doh akan naik 2 kali ganda. Sediakan glis telur iaitu campurkan 1 biji telur dengan 1 sudu besar susu segar dan kocok sebentar.

5. Gliss permukaan bun dengan bancuhan telur, taburkan kuaci hijau, kuaci putih atau badam dan bijan hitam di atasnya. Sapukan sekali lagi atas nye dengan egg wash supaya semua bahan topping melekat di atas doh,

6. Akhir sekali bakar pada suhu 170 C selama 20 minit atau sehingga permukaan bun perang. Setelah bun di angkat, terus gliss permukaan buns dengan butter atau marjerin, supaya permukaan bun berkilat.

Butterscoth


  • 3/4 cawan gula perang
  • 2/3 cawan krim segar
  • 2 sdb mentega
  • secubit garam


Satukan semua bahan dan masak atas api kecil sehingga pekat
    Notes


    RECIPE SOURCE:  kongsiresipi
    All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

    Monday, January 18, 2016

    SALTED CHOCOLATE CHUNKS COOKIES


    When come to cookies tidak semestinya kita menggunakan chocolate chips, chocolate biasa pun boleh digunakan, chocolate cookies ini saya guna chocolate biasa yang dipotong kasar, lagi sedap dan terasa chocolatenya. Resipi adaptasi dari smitten kitchen ini saya olah sedikit dengan memasukkan sedikit oats yang diblend halus....so its chewy in the middle and crispy from di outside and so sedap...masin-masin garam.

    Salted Chocolate Chunks Cookies

    • 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
    • 2 tablespoons (25 grams) granulated sugar
    • 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
    • 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 3/4 teaspoon baking soda
    • Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
    • 1 3/4 cups (220 grams) all-purpose flour
    • 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
    • Flaky sea salt, to finish



    Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.

    In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

    Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.

      Notes


      All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

      Wednesday, January 13, 2016

      BRAZILIAN CHEESE BREAD PAO DE QUIEJO


      Mencuba sesuatu yang baharu  hari ini, BRAZILIAN CHEESE BREAD, dipanggil bread atau puff. Cara membuatnya seperti cream puff, susu air dan mentega di masak hingga mendidih, kemudian dimasukkan tepung dan telur serta cheese. Dua jenis cheese digunakan, satu parmesan dan satu lagi cheddar atau mozarella. Paling menarik tepung yang digunakan ialah tepung ubi, jadi roti ini agak liut2 sedikit.

      Sesuai buat sarapan atau minum petang. Saya sedap makan roti ini dengan sambal bilis..ha..ha tekak Melayu tetap hendak pedas-pedas gitu.


      Brazilian Cheese Bread

      • 2½ cups tapioca flour
      • ½ cup water
      • ½ cup milk
      • ¼ cup butter
      • 1 cup parmesan cheese, grated
      • ½ cup mozzarella, grated
      • 1 egg
      • ½ tsp salt


      INSTRUCTIONS
      1. Preheat the oven to 350ºF (180ºC).
      2. In a small pan place water, milk and butter. Bring to a boil.
      3. When it starts boiling, remove from heat and add tapioca flour. With your hands mix the ingredients. Add egg and cheeses and mix well. *If you prefer not using your hands, you can use a stand mixer.
      4. Make little balls and place them in a prepared baking sheet (you will probably need two).
      5. Bake for around 20 minutes or until they turn golden brown.

      NOTES
      If dough is too hard you can add ¼ cup of hot water.

        Notes


        RECIPE SOURCE:  PATYSKITCHEN 
        All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

        GERMAN PANCAKES


        German Pancake ini lain sedikit dari pancake biasa, kerana ia dibakar instead of grill atas pan seperti lazim dibuat. Bahan yang digunakan sama seperti bahan pancake lain dan cara dihidang juga sama pancake lain, sedap dimakan bersama madu, maple syrup, ice cream dan berries.


        German Pancake


        • 4 biji telur
        • 2/3 cawan tepung
        • 2/3 cawan susu
        • 2 sdb mentega cair
        • secubit garam
        • 1 sdt esen vanilla


        1. Blend semua bahan dan tapis
        2. Panaskan oven pada suhu 180 C
        3. Leserkan mentega pada acuan 9" dan panaskan acuan
        4. Tuang adunan dan bakar selama 20 minit
        5. Keluarkan dari oven dan hidang bersama fruity dan madu


          Notes


          RECIPE SOURCE:  PATYSKITCHEN 
          All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

          BROWN SUGAR CHOCPLATE CHIP COOKIES


          Thin, crispy and crunchy. This chocolate chip cookies are hits at home. My children love these so much. Use an ice cream scoop to ensure even baking and uniform size. They spread wide on the pan while baking.

          It's keeper recipe to me.


          Brown Sugar Chocolate Chips Cookies

          • 110g unsalted butter, softened (1/2 cup)
          • 1 cup brown sugar, packed
          • 1 tsp salt
          • 1/2 tsp baking soda
          • 1 egg
          • 1 tsp vanilla
          • 1 cup + 3 tbsp plain flour
          • 1 cup chocolate chips


          1. Preheat the oven to 180 C and line a few trays with baking paper.
          2. In a large bowl, use a wooden spoon to mix together the soft butter, brown sugar, salt and baking soda until it is completely combined.
          3. Add the egg and vanilla and keep mixing until it is combined.
          4. Add the flour.
          5. And then the chocolate chips.
          6. Mix until everything is incorporated.
          7. Scoop ping pong sized balls of dough and drop them onto the baking trays, allowing room for spreading.
          8. Bake for about 8-10 minutes, until the cookies are just set in the centre. Makes 18 cookies

          Notes


          RECIPE SOURCE:  PATYSKITCHEN 
          All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

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