CONGO BARS
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
1 lb light brown sugar ( i used 300 gm, reduce sugar intake)
3 eggs
1 tsp vanilla
11.5 oz milk chocolate chip ( or cooking chocolate bars)
1 cup chopped pecans/ walnuts
Method:
1. Sift flour, baking powder & salt .
2. Combine butter & sugar in mixer till well blended.
3. Add eggs one at a time, mix on low speed.
4. Add vanilla, and flour.
5. Stir in nuts & chocolates.
6. Bake in a 13" x 9" cake tray at 170C for 30 minutes.
Garlic butter rolls ku tak berapa cantik, tapi sekejap je dah licin. Sedap, boleh buat lagi.
Thanks to Pook of dailydelicious for sharing.
GARLIC BUTTER FAN TAN ROLLS ~ original recipe from Dailydelicious
Ingredients:
225 ml milk
15 gm yeast or 5gm instant yeast
2 tsp castor sugar
450 gm bread flour
2 tsp salt
30 gm vegetable shortening ( additional 10 gm for a softer bread)
1 egg, beaten
For the spread: (mix all below for the garlic mixture)
55 gm salted butter ~ softened
4 clove garlic ~ crushed
2 tbsp chopped parsley
Method:
1. Scald the milk, cool to blood temperature. Skim.
2. Mix yeast, castor sugar & milk.
3. Sift flour & salt. Rub in vegetable shortening.
4. Make a well, pour in the yeast mixture.
5. Knead to a soft non- sticky dough. Add milk or flour if too sticky.
6. Place dough in an oiled bowl, lightly coated in a thin fil of oil. Rest to double.
7. Knock back the risen dough by kneading for 30 seconds then roll it into a rectangular measuring 80 x 30cm.
8. Spread the garlic mixture over the dough. Cut the dough length ways into 6 strips. 9. Stack the strips then cut them into 16 (5 cm) pieces. Place the pieces in the muffin tins and cover with oiled cling film. Leave to prove until soft and pillowy, about 30 minutes.
10. Bake in the centre of the oven at 190C for 20 minutes or until golden-brown. Serve warm.
For a detailed step by step instructions on cutting the dough, dailydelicous has great pictures!
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