Roti Butterscotch

Original resepi dan gambar d ambik dri FB d sini

DOH✏
2 cawan tepung gandum
1/2 Sudu teh dry yeast
1/4 Sudu teh garam
½ sudu teh baking powder
1 sudu besar gula pasir
¼ cawan plain yogurt, suhu bilik
¼ cawan minyak sun flower
1/2 cawan air suam
+-**Almond flakes, pumpkin seeds n butterscotch jika suka

1. Larutkan yeast dan gula dalam air suam dan biarkan berbuih.
2. Dalam mangkuk adunan, campurkan, garam, tepung gandum, baking powder dan kacau sebati.
3. Masukkan campuran yeast dan yogurt ke dalam mangkuk adunan dan kacau sedikit dengan sudu supaya kurang tahap melekat kat tangan.
4. Uli dengan tangan sedikit dan masukkan minyak sedikit demi sedikit dan teruslah membelasah doh sehingga tak lekat di tangan.
INGAT..cara ulinya jika tak ada BM adalah macam nak sental baju zaman dolu2 (zaman tak de washing machine basuh kain kat sungai), tolak tarik tolak tarik menggunakan penumbuk lagi bagus.
5. Uli sehingga elastic.. Lagi lama lagi bagus dan lagi gebus roti kita nanti.
6. Bila rasa dah puas uli, biarkan doh naik 2x ganda di tempat sikit panas atau tertutup like dalam oven atau microwave yang TAK di ON ok..Bila doh dah naik, tumbuk2kan supaya keluar anginnya
7. Sapukan tangan anda dengan minyak dan ambil doh sebesar buah langsat atau mata kucing dan susunkan rapat di dalam loyang yang telah di sapu dengan sedikit minyak.
8. Buat sampai habis. Memang doh lembik tapi dont worry kalau melekat sapukan tangan anda dengan minyak je.
9. Taburkan dengan pumpkin seeds dan almond flakes jika suka dan biarkan doh rehat naik 2x ganda sekali lagi. Sementra menunggu doh naik ON kan over anda.. Setting 180-200C api atas bawah..(ikut oven anda gak ye..my oven suhu ni).
10. Make sure oven panas giler baru masukkan loyang. 10 minit pertama guna api bawah jer, 5 minit terakhir pakai api atas bawah.
11. Time bako dalam 10-15 minit. Keluarkan dari oven dan cepat2 tuangkan butterscotch di atasnya.Sedia untuk dihidangkan.
NOTE:- 1) doh memang lembik.. Jsngan tambah tepung, cuma sapukan tgn anda dgn minyak masa nk bahagi2 doh kecik2.2) No need perfect bulat sgt just lebih kurang sbb nanti dia akan bulat sendiri bila naik.3) Make sure oven benar2 panas supaya ia lembut bak cotton.4) JANGAN bakar terlalu lama kerana nanti keras5) Kalau tak abis makan tu simpan roti dalam air tight container atau balut pinggan anda dengan plastic kemas2.

BUTTERSCOTCH SAUCE
1/2 cup brown sugar bukan gula merah ok
1/2 cup whipping cream(kalau tak de boh jer susu cair)
A pinch of salt
1/2 tsp vanilla essence
25g butter

1.Cairkan butter dakam periuk kecil, Masukkan brown sugar, kacau selalu sehingga gulanya cair@larut sepenuhnya dan berbuih.
2. Tuangkan whipping cream perlahan2 sambil mengacaunya.
3. Masukkan vanilla dan bila semuanya sebati off kan api dan tuangkan dalam bekas tahan panas, sejukkan sedikit dan sedia untuk digunakan sebagai topping.
NOTE:- Make sure semua bahan tersedia dekat dapur anda kerana sos ni cepat hangus kalau di tinggalkan.Awas masa nak tuang cream tu sbb gula ni panas sangat..
Berhati2, baik guna senduk jangan guna sudu takut malang tak berbau .

BREAD MAKING VIDEO

Find it .HERE

BREAKFAST AT HOME

 Breakfast with flat breads and its filings..yummsss

BREAD WITH CHEESE AND VEGETABLES SANDWICH NIGHT

BANANA BREAD

Salam and good Sunday afternoon..just uploading this recipe before I forget again...got some ripe bananas in the fridge and I have got a recipe that I want to try out..so this is the result. I added the dried figs on top to give it a rustic look together with a handful of choc chips..yummy and moist.

Ingredients
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium-sized bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts or chocolate chips (optional)

Instructions

Heat the oven and prep the pan: Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray.
→ If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.

Melt the butter: Melt the butter in the microwave or over low heat on the stovetop.
→ Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.

Combine the butter and sugar: Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)

Add the eggs: Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.

Add the milk and vanilla: Whisk the milk and vanilla into the batter.

Mash in the bananas: Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.

Add the flour, baking soda, and salt: Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.

Fold in the nuts or chocolate, if using: Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.

Pour the batter into the pan: Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.

Bake for 55 to 65 minutes: Place the pan in the oven. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every five minutes after.

Cool in the pan for 10 minutes: Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

Remove from pan and cool another 10 minutes: Lift the loaf out of the pan using the parchment paper "wings." Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Source:  Cooking Lessons from The Kitchn

HAPPY 19TH BIRTHDAY YAYA..

 My 3rd , Alya Yasmin, turned 19 years old on the 1st of May.....aww everyone was busy helping me out and also making sure they are back to join us for her birthday celebration. It was a family thingy....n I am happiest when everyone is at home and at the table.

Greens with apple, tomatoes and capsicum 

The spread - now we reduce whenever possible but it still fills up the table.

There is garlic bread, salad, fried butter rice and the gravy for chicken.

Black pepper baked chicken leg

Amar and Amin digging in to the food. 

The multi flavored crepe aka Alya's birthday cake 

uhmmm this toddler is forver hungry hehehe 

All my boys and Alya..minus Farah..plus Abah. with our two cucus.. 

uhmmm everyone wants a hand in blowing the candles ..practice  practice..

all lighted up and ready to blow... 

owhhh look who is at it... 

hahaha...again again againn..

BASIC BREAD RECIPE

Was opening my blog on Saturday evening and started reading my favorite links especially my dear Mamafami's blog. Coincidentally I was making my New Year dinner and saw this recipe which I have a feeling it will be good with what I have decided on serving that nite.It was nice and soft and as suggested, eat it with mushroom soup..absolutely right for each other..the bread and mushroom soup.

BASIC BREAD RECIPE

Resepi: Puan Roshayati Johari (no link)

Sumber:  My Fadelicious,

Sumber lain: Mamafami, Tun Telani, Kak Hana & Ika 

Bahan A

500g tepung roti 

100g gula

1 sk garam

30g susu tepung

1 sk bread softener- optional (I used it) 

1 sk bread improver- optional (I used it)

4 sk yis @ 11 gm yis mauripan

Bahan B

250ml air

1 bj telur- pukul sedikit

Bahan C

80g margerine ( pakai butter instead)

Bahan D

Gula kasar utk tabur-*tak letak

Cara2:

1. Gaul sebati bahan A

2. masukkan bahan B ke dalam bahan A dan uli sampai licin.

3. masukkan bahan C dan uli sampai adunan tidak melekat ditangan

4. biarkan adunan naik 2 kali ganda selama 30-40 minit.,

5. tumbuk2 utk keluarkan angin. uli sebentar, bulat2kan doh sebesar 50g setiap satu. susun dlm loyang, spraykan air atas roti dan biarkan naik 2 kali ganda.

6. taburkan gula kasar jika suka, spraykan sedikit air dan bakar pada suhu 180 C selama lbh kurang 30 minit.

7. bila dh masak, keluarkan dan sapu dgn marjerin utk dapat permukaan yg berkilat.

atau

1. Masukkan semua bahan kecuali Bahan D dalam Bread Maker, pilih setting doh (dlm sejam setengah).

2. bila BM dh siap menguli, kuarkan dan tumbuk2 utk buang angin dia,

3. bulat2kan doh sebesar 50g setiap satu. susun dlm loyang, spraykan air atas roti dan biarkan naik 2 kali ganda.

4. taburkan gula kasar jika suka, spraykan sedikit air dan bakar pada suhu 180 C selama lbh kurang 30 minit.

5. bila dh masak, keluarkan dan sapu dgn marjerin utk dapat permukaan yg berkilat.

GARLIC SPREAD

sumber: kak Yatie @ kak Madihaa

50 gm Butter bergaram ~ suhu bilik

3 ulas bawang putih ~ dicincang halus

2 pokok daun ketumbar ~ dicincang halus

sedikit lada hitam kisar 

Gaulkan semua bahan

Siap digunakan.

CARA IZAH UNTUK FINGER GARLIC BREAD: ( I followed Izah/Kak Nor's way)

Bila doh sudah diproof dan dibuang angin, ambil doh sebesar 50gm, bulat2 kan dan ratakan doh @canai doh menggunakan penggelek. Kemudian gulung doh tadi menjadi bentuk finger bun. Ulang lagi sehingga semua doh habis.

Proff doh tadi sehingga kembang dan sapu  garlic spread di atas permukaan roti. Bakar roti pada suhu 180 C selama lebih kurang 25 minit atau hingga permukaan roti perang. Dihidangkan bersma mushroom soup. Enjoy!!

9 CEREAL COUNTRY BREAD

Salam all,

I wanted to make the original Country bread recipe yesterday afternoon. As I was going through my fridge I found the 500 gm 9 cereal flour. so I thought y not ?? Surprise..surprise..it is as lovely as the original recipe.. 

 Ingredients

3/4 cup 2 1/2 cup water   

4 teaspoons  6 tsp of molasses

 2 tbsp honey

4 teaspoons 6 tsp + 2 tbsp canola oil

1/2 1 teaspoon salt

1 1/3 cups 400 gm bread flour

2/3 cup whole wheat flour  500 gm 9 cereal mix

3 tablespoons flax seed

4  teaspoons  6 tsp sesame seeds

2 tbsp black sesame seeds

2 teaspoons poppy seeds

4 tbsp sunflower seeds

1 1/4 2 1/2 teaspoons active dry yeast

Directions

Toast seeds on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely. This step is optional. The seeds can be added untoasted.

Place ingredients in the bread machine pan in the order suggested by the manufacturer.

Select Basic bread cycle, and Start.

I used the mixer version to do the bread and  c u can find out how to do that here.

COUNTRY BREAD

Try this bread. I think it i from allrecipes.com.

This recipe is a keeper for me. My kids and hubby love it. It is still soft 4 days after baking. Enjoyed till the last piece..:)

COUNTRY SEED BREAD

Ingredients

3/4 cup water

4 teaspoons honey (I used molasses)

4 teaspoons canola oil

1/2 teaspoon salt

1 1/3 cups bread flour

2/3 cup whole wheat flour ( I used all purpose flour)

3 tablespoons flax seed

4 teaspoons sesame seeds

4 teaspoon black sesame seeds

2 teaspoons poppy seeds

1 1/4 teaspoons active dry yeast

3 tablespoons sunflower seeds

Directions

Toast seeds on a baking sheet in a 350 degree F (175 degree C) oven for 4 minutes; let cool completely. This step is optional. The seeds can be added untoasted.

Place ingredients in the bread machine pan in the order suggested by the manufacturer.

Select Basic bread cycle, and Start.

My mixer version:

Place all the ingredients into the mixing bowl except the seeds. Mix well for 3 minutes using the kneading head. Add the seeds and mix again.

Lightly grease a bread pan and place the dough into the pan. Proof for an hour.

Bake at 170C for 20-25 minutes.

YORKSHIRE PUDDINGS

Yorkshire Pudding, also known as batter pudding, is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy. (Wikipedia)

 Been looking for this recipe for a while now..tried another recipe moons ago but no luck..not too good. Maybe not the recipe but the oven is not hot enough...ooohhh lots of things could go wrong even for this simple Yorkshire Puddings.I had a good surprise yesterday morning..

Look at how the puddings rise to the occasion but a tiny bit over bake but still...lovely..lovely and lovely indeed.

Hahaha look above ..it does even fit into the muffin pan after baking.

Got the recipe from Diana from Blue Sky Kitchen. Thanks for the recipe..I love it very much. Never before I c my Yorkshire Puds so puddy like this. I copy and paste from Diana.
 Below is the recipe for the pudding:

Ingredients (12 puddings)

140 g plain flour ( this is about 200ml / 7fl oz )

4 eggs ( 200ml / 7fl oz )

200ml milk

Sunflower oil, for cooking 

Salt and pepper

Method

Heat oven to 230°C/fan 210°C/gas 8. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

BEIGNET

Beignet History:

The word beignet (pronounced bey-YAY) comes from the early Celtic word bigne meaning "to raise." It is also French for "fritter." Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. After being fried, they are sprinkled with sugar or coated with various icings.

Beignets are like a sweet doughnut, but the beignet is square shaped and without a hole. Beignets are considered the forerunners of the raised doughnut. When you hear people in New Orleans say, "Goin'  fo' coffee an' doughnuts," they mean coffee and beignets. Beignet is one of the most universally recognized names for fried dough desserts which are basically fritter batter. For many years, beignets were shaped into balls or squares and covered with mocha frosting. Later the beignet was cut in the shape of a doughnut, and the raised doughnut was born.

Source:http://whatscookingamerica.net/History/BeignetsHistory.htm

I guess we called them doughnuts now..recipe can be found here

Made these two days ago..very soft and lovely. I made the baked ones the other day and these are fried ones..Kids love them but only thing is the doughnuts are not sweet but on the outside we dress it with sugar and stuff..so here my kid's comments are " Maaa..u sure the doughtnuts are supposed to be sprinkled with icing/powdered sugar only?" I said " yes, recipe calls for dusting with icing sugar only"..uhmmm they apparently are not happy with the amount of sugar each doughnut is coated with...but all is finished in the end..I made 2 recipes..so quite a lot actually..

PIZZA ROLL BUN

Dah lama tak buat roti ..so today( not exactly so..) with a little bit of rajin-ness for me..buat la roti Pizza Roll Bun for the 4th or 5th time dah. the kids love them..very soft, cheesy and they are very mengenyangkan. This was for tea on one of those days last week.

I used Cik Mat Gebu's recipe and u can find it here..Hve fun trying....the ingredients looks like a longgg list but don't b scared..just give it a go..I have to make double recipe to cater for everyone at home..for me one resipi make 12 so 2 recipes makes 24 buns.

BREAD PUDDING WITH VANILLA SAUCE

Bread pudding ha never been a favorite of ours at home but this particular one is good..really good. I got it off the allrecipe.com.

Ingredients for the bread pudding

3 eggs, beaten

1 1/2 cups white sugar ( I put 1 cup white sugar and balance light brown sugar)

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

3 cups whole milk

10 slices hearty farmhouse-style bread, toasted and cut into cubes ( I put a small loaf of bread )

 1 cup raisins

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. ( I used a 9 inch pan)

In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.

Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.

Ingredients for the vanilla sauce:

1/2 cup light brown sugar

1 tablespoon all-purpose flour

1 pinch ground cinnamon

1 egg

2 tablespoons butter, melted

1 1/4 cups whole milk

1 pinch salt

1 tablespoon vanilla extract

For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Family Dinner 5.5.2012

We find every excuse to make Saturday night a lovely one..most importantly everyone is around the table..it bring much joy for me and hubby that everyone is sitting round the table..uhmmm soon not many more family dinners as everyone is already that age of not wanting to stay home when they get the chance..this time actually hubby is going away for a week..so it is a meal to last him till he comes back home again next week.

My 3.5kg Roast Beef..

Yorkshire puddings??

Caramelized carrot and Tomatoes

 

Garlic Bread

Greens with goat cheese

The spread ..table laden with food..food and more food

Oyster mushroom cream soup..

The  Filled Plate

The man at work - carving the roast..whew hard work eh??

After all that food, a fruit platter filled with dragon fruit and mangoes are most welcomed.. :)

9 + 1 Grain Bread

I adapted these from the Allrecipe...recipe..try this gorgeous and very robust bread..soft on the inside.

Ingredients

1 1/3 cups water

2 tablespoons butter, softened

3 tablespoons honey

1 1/2 cups bread flour

1 1/3 cups whole wheat bread flour

1 teaspoon salt

1 teaspoon active dry yeast

1/2 cup flax seeds ( 1 used the 8 grain mix)

1/2 cup sunflower seeds

Directions

Bread Machine method:

Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle.

Mixer Method:

Just put everything in and mix well for about 5 minutes..if the dough is too sticky then add 1/3 cup of the wheat flour. Rest the dough for one hour. Punch the dough down and divide into two. Grease two bread pan and put the dough in and rest again for an hour or more.

Once double, then bake in a preheated oven at 180 C for 40 minutes. When u hear the hollow sound when u knock the top of the bread, it means that it already baked.

Bread making ..with Mamazieza

Those above are made when I attended Mamazieza's class early April recently to be exact 7th April at Lea Oven's in Kota Warisan..we spend the whole day together baking a lot of breads I think 8 types all together. Very tiring but overall a satisfying day..we get to bring home the breads..hehehe..thank you Mamazieza..

Look at my Roti Benggali ..very nice isn't it not? I am so proud of myself..weeee......

These are MINE made at home.. my roti naik ala Mamazieza..well risen and smooth , soft texture..very nice indeed..I called it the musim Meroti..My adventures of making roti is still at a stand still as I have encountered a lazy phase..uhmmm procrastinating...al the time