Tortilla

Fluffy Tortilla Recipe

Ingredients:

2 1/2 cup tepung gandum
4 tbsp marjerin?shortening
1 tsp baking powder
1 tsp salt
1 tsp sugar

Pour in last ~ boiling water
Method:

1. Combine everything except the boiling water into a mixing bowl.
2. Slowly drizzle boiling water bit by bit while mixing with a fork till it forms into a lump of dough ball.
3, Keep mixing with a fork until some of the heat dissipates before kneading with your hands into a smooth and pliable dough.
4. Keep aside under wraps for about 1/2 hour before rolling out into THIN  circles.
5, Cook over hot griddle (without oil) on both sides till done.
Roughly makes 8 tortillas.

BEEHIVE BUN WITH CREAM CHEESE FILLING

I was tempted by the pictures posted by a friend in my whatsapp group. Thus the baking of this buns. I baked two trays of them yesterday afternoon. Three quart of the tray was gone in minutes, freshly baked and eaten by the kids.

I will sure bake this again...This is an arabic bread recipe also known as khaliat nahal meaning bee's hive. The bread resembles to a honeycomb.I reduced the glazed syrup not wanting it to be too sweet.

FRESH FROM THE OVEN

JUST 1/4 LEFT

Here's the recipe folks..Original recipe was from HERE.

BEEHIVE SWEET BUNS

Ingredients for Glaze/Syrup:

1 cup sugar

3/4 cup water

1 tbsp honey

1 pinch of saffron

Ingredients for bread:

3 1/2 cup all purpose flour ~ sifted

1 cup milk

2 tbsp milk powder

1/2 cup water

1 egg

3 tbsp sugar

4 tbsp oil

4 tbsp melted butter

1 1/2 tsp instant yeast

1/2 tsp salt

cream cheese for the filling ~ or you can have chocolate or nutella etc..

1 egg yolk + 2 tbsp of milk~ for the eggwash 

Method:

For the glaze/syrup

1. Boil sugar, water and saffron until slightly thickened.

2. Remove from heat and add honey, mix well.

3. Put aside to cool.

For the bread

1. Add flour, milk powder, sugar, yeast & salt,  mix well.

2. Add oil, butter & egg.Mix well.
3. Add milk and start kneading.
4. Add water sparingly while kneading until dough is smooth and soft.
5. Knead for 8-10 min.
6. Drop a drop of oil on the dough and apply all over it.
7. Cover dough in a bowl and leave to prove for 40 minutes or double in size.
8. Punch dough and roll into small balls.
9. Flatten/roll each ball, fill in with 1/2 tsp of cream cheese.
10. Close back the edges to form a ball with the cream cheese enclosed in the middle.
11. Place the rolled dough in the center of a greased baking dish.
12. Repeat step 9-11 until dough is finished and continue arranging the balls in a honeycomb pattern.
13. Leave to prove for another 10 -15 minutes.
14. Brush with eggwash.
15. Bake in a preheated oven at 180C for 20~25 minutes or till golden.
16. Remove from oven and brush/pour syrup on top.

CINNAMON PULL APART/MONKEY BREAD

Lembut sangat....Anak-anak kata macam roti paung....tapi ada cinnamon...

CINNAMON PULL APART/MONKEY BREAD

Ingredients:

1 cup warm milk
2 tsp instant dry yeast
1/4 cup sugar
1 tsp salt
1 egg ~ 50-59 gm
45 gm soft butter/margarine ~ 3 tbsp
3 cup flour 

Method

1. Add 2 1/2 cup fp flour with the rest of the ingredients in a bowl.
2. Mix with a mixer or wooden spatula, gradually add the flour as needed.
3. The  dough will be abit sticky initially, but will become smooth once it is well kneaded.
4. Let the dough rise for 30~40 minutes.
5. Punch the risen dough. And divide into small balls(30 gm each).

For the cinnamon coating:
1/2 cup butter/ margarine ~ melted
3/4 cup of caster sugar
2-3 tsp cinnamon powder ~ or more as desired
1/4 tsp nutmeg powder

1. Combine all the dry ingredients to make cinnamon sugar.
2. Dip the dough balls into melted butter and roll them in the cinnamon sugar.
3. Arrange the balls into jigsaw-type layers in a greased pan.
4. Let it rise for 20 minutes.
5. Bake in a preheated oven at 190C (170C fan forced oven) for 20 minutes or until baked .

Resepi ni boleh juga buat untuk savory bread parmesan, garlic & chives. Just use 1 tbsp of sugar instead. And untuk coating masih guna melted butter, but roll into parmesan, garlic & chives la ye.

BREAD PUDDING WITH CUSTARD SAUCE

Original recipe dari SINI
RESEPI PUDING ROTI BAKAR DENGAN SOS KASTAD


Bahan-bahan

• 7-8 keping roti
• * 500 ml susu segar @ 2 cawan
• * 4 sudu besar gula halus
• * 2 biji telur
• * 1 sudu teh esen vanilla
• * 1 sudu kecil serbuk cinnamon
• 2 sudu besar butter ~ cairkan
• 3 sudu besar kismis

Untuk Sos Kastard

• 1 tin susu cair
• 1/4 tin air (guna tin susu cair tadi)
• 2 sudu besar tepung kastad
• 2 sudu besar gula

Cara-cara

1. Sediakan mangkuk. Satukan bahan-bahan yang bertanda *. Carikkan roti dan masukkan ke dalam mangkuk tadi.Biarkan terendam dan meresap seketika.
2. Masukkan separuh kismis dan juga butter cair .Gaul sebati. Kemudian tuang ke dalam loyang/bekas yang telah digris dengan sedikit butter.Taburkan baki kismis diatas adunan.
3. Bakar pada suhu 180 C selama 30 minit atau sehingga masak.
4. Untuk membuat kuah@sos kastad - Campurkan semua bahan ke dalam periuk dan kacau hingga agak pekat. (kepekatan ikut selera masing2)
5. Tuang ke atas puding roti tadi. Masukkan ke dalam peti sejuk dahulu jika suka sebelum dipotong dan dituang sos kastad.

PAU KELAPA GEBU & TEMBAM

Ada one little boy dok minta ibu buat pau, teringin katanya.

So, pergi pasar beli kelapa parut putih buat inti kelapa. Manisan/gula melaka dah nak habis, kena restock nampak gayanya.

I made some with inti kacang juga, ada yang nak inti kacang. Buat banyak sekali, simpan boleh buat breakfast esok pagi nak ke sekolah. Siap dah pesan, nak bawa bekal lagi. Yang tanda merah tu inti kacang.

Kali ni ikut resepi simple dari SINI. Hasilnya, pau yang amat lembut dan gebusss. The kids makan sampai sorang 3, pau yang besar-besar.

 RESEPI PAU GEBU

Bahan Doh:

1 kg tepung pau blue key ~ atau mana2 brand pun boleh

1 paket 11g mauripan yeast

1 cawan gula putih halus/caster

1/2 cawan minyak jagung ~ boleh mix dgn olive oil

2 1/2 cawan air

Caranya:

1. Larutkan gula dalam air.

2. Gaul rata tepung dan yeast dalam mangkuk mixer.

3. Masukkan minyak ke dalam tepung.

4. Dengan mengguna hook menguli, gaul tepung perlahan-lahan sambil tuangkan campuran air kedalam tepung. Kalau takde mixer, ulilah dengan tangan ya.

5. Gaul adunan dengan kelajuan perlahan selama 3 minit hingga doh menjadi seketul dan tiada yang melekat pada mangkuk adunan.

6. Letakkan doh pau ke atas papan/dulang dan uli selama 10 ke 15 minit dengan tangan hingga doh menjadi licin dan kenyal.

7. Timbang doh menjadi bebola kecil seberat 60-70g setiap satu, ketepikan doh selama 10 ke 15 minit.

8. Leperkan doh dan isikan inti. Tutup dan bulatkan doh agar cantik atau anda boleh bentuk doh ikut bagaimana yang anda suka.

9. Biarkan doh selama 30 minit atau hingga ia betul-betul kembang dan gebu.

10. Susun  pau dalam bekas kukus dan kukus selama 10 ke 15 minit pada suhu yang tinggi..

Roti lagi

These are one of the kids favorite too.

CHEESE STICKS RECIPE

Prepare basic sweet dough bun from here.
Grated cheddar cheese
Sugar

Method
1. Divide the sweet dough bun into small balls, rest for 10 minutes.
2. Flatten the dough balls and roll them into long strips as per your baking tray size.
3. Place in a baking tray, prove for 45 minutes.
4. Brush with egg wash and sprinkle with some grated cheddar cheese and sugar.
5. Bake at 190C for 12 minutes or till golden brown in the middle shelf oven.

Roti

Belum bakar lagi...

Sedia untuk di makan

Salah satu bekal untuk anak-anak ke sekolah recently.

Most of my bread recipes are from the book 'The world of bread' by Alex Goh, but I modified according to my own taste buds sometimes.

Most of them uses the following basic dough recipe, and I adjust the toppings as needed.

BASIC SWEET DOUGH BUN

Ingredients:

(A)

480 gm bread flour

120 gm plain flour

110 gm sugar

10 gm salt

20 gm milk powder

4 tsp instant yeast ~ I just used the packet yeast

(B)

1 egg

300 ml cold water

(C)

60 gm butter

Method:

1. Mix (A) till well blended.

2. Add (B) and knead to form a dough.

3. Add (C), continue to knead to form asmooth and elastic dough.

4. Cover dough with a clear film. Let it prove for 50-60 minutes, or till it doubles its size.

5. Press a finger to the proven dough. It should show a clear fingertip mark and the dough should not sink.

6. Dough is ready for making buns or bread.

SAUSAGE BUNS

Prepare basic sweet bun dough as above

Filling:

chicken sausages

mayonnaise

chilli sauce

some grated cheddar cheese

Method:

1. Divide the basic sweet bun dough into small balls, rest them for 10 minutes.

2. Roll the balls flat and put a sausage on each of them. Fold the dough to cover the sausage.

3. Slice each folded dough into 8 smaller portions. Do not cut off any portion, just like the  shape of a comb.

4. Twist first portion to the left, and second to the right. Repeat this pattern till the last portion.

5. Place the dough on agreased baking tray, and press each lightly. Prove for about 45 minutes.

6. Brush with egg wash. Pipe with mayonnaise and chilli sauce. Sprinkle some grated cheese.

7. Bake at 190C for 15 minutes on a middle shelf.

Garlic Bread

Dah lama nak buat ni, tapi asyik tangguh je. Then, baru-baru ni buat frozen donuts, to stock in the freezer. Pepagi senang anak-anak nak pergi sekolah. Ada lebih tepung, so buat some garlic breads. My eldest girl yang tak makan roti beli tu, dapat la merasa makan garlic bread. Dulu kalau pergi makan kat pizza outlet tu, dia memang tak makan garlic bread ni...tapi kan, pizza dia makan...
Resepinya boleh ikut pizza dough or roti sosej. Main campak-campak je.

Sedap di makan dengan homemade mushroom soup.

Roti Paung

First time jumpa roti ni, masa kami pergi jalan di Kuala terengganu. Bawa anak-anak tengok orang canting batik di noor arfa. On the way tu, nampak ada kedai kecik, sebelah gerai, jual roti paung berderet2. Beli 2 bungkus sekali ngap je bebudak ni, licin. Makan panas-panas memang sedap. Ada memacam inti, tapi yg disukai ramai ialah inti planta/butter. Inti kacang merah pun ok juga.

Since kalau kami pergi terengganu masa balik cuti raya, memang kedai ni tak buka la kan. orang jualan selalunya raya ketiga. So, kita buat le sendiri, dapat banyak, dan puas anak-anak makan. Resepi ni dapat dari internet, dah diubah suai sikit.

ROTI PAUNG

Bahan-bahan

300 gm tepung

80 gm gula

40 gm susu tepung

1 biji telur ~  tinggalkan sikit untuk sapu pada atas roti nanti.

1 tsp yis tambah 1/2 cawan air suam ~ atau guna 100ml air suam +50ml susu segar

1 tbsp majerin

1/2 tsp pelembut roti (bread softener)

sedikit bread improver (1/2 tsp)

Note: untuk sapu atas roti, ambil lebihan telur+dua tiga titik madu dan 1 sudu susu segar) salah satu tips untuk mendapatkan permukaan roti yang berkilat dan cantik. Bila dah masak tu tak perlu lagi disapu dengan marjerin.

CARA:

1.Campurkan, tepung + gula + susu tepung + bread improver , gaul rata, kemudian lubangkan tengah dan masukkan telur.

2.Masukkan majerin dan gaul rata, selepas itu masukkan yis, bread softener dan uli hingga lembut dan kenyal.

3. Perap doh dan biarkan naik dua kali ganda, kemudian tumbuk-tumbukkan, keluarkan angin.

4. Cubit sedikit doh dan bulat-bulatkan menjadi 16 bahagian keci l(atau lebih kurang ikut saiz loyang anda) dan letakkan dalam acuan loyang bulat.

5. Biarkan naik dua kali ganda dan sapu permukaan roti dengan baki telur yang dicampur madu dan susu tadi.

6. Bakar pada suhu 180 darjah selama 20 minit atau sehigga permukaan roti perang.

4. Setelah masak keluarkan dari oven dan biar sejuk sedikit. Sedap dimakan ketika masih panas-panas suam.

Pizza for dinner

Ni menu last sunday.Ada orang teringin nak makan pizza, selepas kemas-kemas and jumpa flyer pizza.....
Since pagi tu breakfast mee goreng banyak, and then about 11am makan nasi lemak, mee hoon lagi dekat RFC section 7, ada program Santai bersama Hijjaz.So, by lunch semua dah kekenyangan.

 Rupanya, this program diadakan every month, free food sponsored by the owner. Tapi food yg kat luar je lah, kat dalam kena bayar... Ok juga, sambil makan nasi lemak dengan ayam goreng rfc, kumpulan nasyid hijjaz buat live performance...The kids malu nak bergambar dengan Hijjaz, so ambik gambar dari jauh je..

Huzaifah posing nun kat tepi..

Roti dan kek

Lamanya tak update. Tersangat le busy, every weekend keluar, ada tugasan..he..he..

Entry kali ini agak banyak update. Enjoy the pictures dulu yaa...will update the recipes later..



Butter cheese buns...the kids favorite....Dah selalu buat, so, main campak-campak je. Untuk sukatan, nanti I'll post the recipe.
Baked this bread during the school holidays last month. Buat banyak buat bekal, because petang tu kami ikut DH ada kerja di Paka. Plan asalnya, cuti till Friday je, then relative di Gebeng buat kenduri aqiqah for several newborns, so kami extend le cuti till sunday pulak. We stayed in Gebeng and then at my brothers place in kuantan. The kids enjoyed the stay, sebab hari-hari dapat mandi kolam...

Ni pulak cuba try buat garlic rolls pulak for breakfast. Selalu dah buat cinnabon, kita tukar menu. Sedap...

Ni belated birthday cake for my eldest girl, who turns 15 on 17th March recently. We were away at that time, so mum can only bake her  birthday cake later...First time buat..the taste is ok, the decorations is a bit sloppy..boleh cuba try lagi...improvise...

Original recipe from always order dessert. Dah modify sikit citarasa.
Italian Rainbow Cookie Cake
makes one 9" round layer cake


Ingredients
340.5 gm butter, softened
1.5 cups granulated white sugar
6 large eggs
12 ounces of almond paste, grated with a box grater
1 tablespoon pure almond extract
3 cups all-purpose flour, sifted
3 teaspoons baking powder
red food coloring
green food coloring
yellow food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves

For the ganache:~ I just used whipped cream for the topping.
1 cup heavy cream
12 oz semisweet chocolate

Special equipment: Three 9" round pans, buttered and floured, with a circle of parchment paper on the bottom

1. In the base of an electric mixer, cream the butter and sugar until fluffy. About 5 minutes. Add the eggs and continue to beat for 3 more minutes. Add the grated almond paste and almond extract and beat until well combined.

2. In a separate bowl, sift together the flour and baking powder then slowly add to the almond paste batter and mix until combined.

3. Separate the mixture evenly into three bowls. Dye each bowl a different shade (one green, one yellow, one red).

4. Pour each color of the mixture into individual pans making sure to smooth out the top. Bake at 350 degrees for approximately 20-25 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before inverting onto a cooling rack. Remove the parchment paper and let cool completely.

5. While the cake is cooling, prepare the ganache by heating 1 cup of heavy cream in a small saucepan just until bubbles start to form around the edge. Turn off the heat and pour over the chocolate in a large bowl. Stir continuously until melted completely and smooth. Let cool to room temperature.

Assembling the cake:
6. Start with the pink layer of the cake and spread with the raspberry jam until it nearly reaches the edges of the cake. Top with the yellow cake. Spread this with the apricot preserves. Top with the final green layer.

7. Use a spoon to pour the ganache over the cake, using an offset spatula to even the sides and make sure the cake is completely covered. Use as much ganache as you need. Let sit at room temperature in a cool spot for 1-2 hours until completely set. Decorate the cake as desired (optional).

One little boy requested for red bean pau. Since I have some leftover grated coconut in the freezer to clear, so buatla inti kelapa sikit. Gebu betul pau ni, much easier than the previous recipe I posted. Rasanya, will just follow this recipe in the future. Bila dah masak dua jenis pau kacang merah and kelapa, the little boy tak nak pulak makan yang inti kacang, tak sedap katanya.....pau kelapa lagi best..hmm kids, when they are given many choices, they have their own preference....nasib baik buat sendiri...
Resepi kali ni jumpa di blog Ika. Original recipe from Jane Chew.


PAU

Bahan A

• 300g Tepung Hong Kong/tepung pau/tepung roti pun boleh
• 150g Susu
• 50g gula kastor
• 1 1/2 Tbs Shortening
• 1 tsp yis
• Sedikit garam

Bahan B
1 tsp Double Acting Baking Powder 
1 tbs Air 

Bahan2 Inti
480g Inti Kacang merah 
~ bulat2kan inti anggaran berat 30g sehingga habis dan ketepikan.


Cara2:

• Satukan semua bahan A dan uli sehingga licin tak melekat di tangan. Tutup dgn tuala lembap atau cling wrap dan biarkan doh naik 2 kali ganda(lebih kurang 45min-1jam).
• Satukan pula bhn B dan uli doh kembali sehingga sebati dan licin. Rehatkan lagi selama 15 min sebelum dibentukkan bulat.
• Kemudian, bahagikan doh kepada 16 bhgn iaitu berat setiap 1 anggaran 35g.
• Isikan dgn inti merah tadi atau inti kesukaan dan tutup doh rapat2 utk mengelakkan inti terkeluar semasa mengukus nanti. Buat sampai habis dan susunkan di atas tray pengukus.
• Rehatkan kembali lebih kurang 30minit.
• Panaskan air kukusan terlebih dahulu sebelum mengukus pau.
• Apabila air kukusan telah mendidih, kukuskan doh yg telah disusnkan didalam tray td dgn menggunakan api yg besar selama 10 minit dan renggangkan sedikit penutup pengukus dan biarkan lagi selama 5minit. Tutupkan api dan biarkan sebentar di dalam pengukus lebih kurang 3-5minit, hidangkan panas2.

Memang buat banyak, boleh freeze kan, pepagi senang buat breakfast for the kids. Saja je letak pink dots, nak differentiate pau kacang and kelapa.

Ada orang teringin nak makan kuih ni, tengok kawan beli dekat sekolah. Senang dan sekejap je dah siap...



Kuih Ketayap

Bahan-bahan ( dlm 22 gulung )

• 3 cawan tepong gandum
• 1 biji telor
• 1 1/2 sudu kecil garam
• 1/2 sudu kecil perwarna hijau
• 4 cawan air ~ blenderkan dgn 4 helai daun pandan, tapis ambik airnya
• 1/2 cawan minyak masak
• 3 helai daun pandan

Cara-cara

1. Satukan semua bahan, kecuali minyak, kacau sehingga rata. Kemudian tapis.
2. Masukan minyak dalam mangkuk kecil. Daun pandan di potong 3 bahagian kemudian di ikat dengan getah gelang. Bahagian hujungnya di siat2 supaya senang untuk menyapu minyak pada kuali.
3. Panaskan kuali. Angkat kuali tadi kemudian sapu minyak dan sendukan satu senduk kecil adunan kedalam kuali tadi dan goyang2 kan kuali supaya adunan menjadi dadar. Letakkan semula kuali di atas api.
4. Setelah dadar masak, angkat. Isi satu sudu kecil inti kelapa. Susun memanjang, kemudian lipat di kiri dan kanan. Setelah itu gulung dadar tersebut.

Roti sardin gulung

The girls have a Eid celebration at school today, and requested mum for something homebaked...I prepared this menu last night , without the egg dipping and the bread crumbs. I fried them in the morning. We can replace the sardine with sausages or any other filling.

 Roti yang dah siap di lenyek dan di isi inti sardin dan di simpan dalam fridge.

  










Roti sardin gulung


1 tin kecil tin sardin
10 keping roti sandwich
3 biji telor
1 biji carrot ~ di parut halus
1 biji cili merah ~ cincang halus
1 biji bawang merah yang agak besar ~ cincang halus
1 biji limau nipis
sedikit serbuk black pepper
bancuhan air kanji ~ sedikit air dengan tepung 
sedikit garam
sedikit serbuk roti


Cara:
1. UNTUK INTI: Asing ikan sardin dari kuahnya, dibuang tulang, dan dihancurkan. Gaul bersama bawang, carrot, cili merah, pepper dan garam. Perahkan air limau nipis.


2. Roti di kukus atau di basahkan sedikit dengan air sebelum di gelek nipis. 
3. Masukkan sedikit inti dan gulung roti. Sapu sedikit air kanji(tepung +air sedikit) untuk gamkan bahagian hujung gulungan roti tadi agar tidak terburai semasa di goreng.
4. Buat sehingga habis roti dan inti.
5. Celupkan gulungan roti ke dalam telor yang telah di pukul, dan golekkan ke atas serbuk roti.
6. Goreng dengan api sederhana hingga kekuningan.
7. Tapis minyak, sedia untuk di hidang. Boleh di cicah dengan sos atau di makan begitu sahaja.

Bread and cakes

 Kuih ni ala-ala brownie, agak rapuh. Original recipe from IKA.

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!

Roti...roti

From 5-8th July, the girls were on 4 days school leave due to SPPM exam at their school. Alya went on a trip to the zoo on Monday and Zulaikha went to Malacca on Wednesday. They wanted ibu to bake some breads for them to bring along. So, these are the outcomes, sausage and butter cheese buns. Previously they loved these sausage buns which were their favorites, now it seems that butter cheese bread has become everyones favorites. Ibu don't eat sausages...Did not realise the mayonnaise is almost empty.

Welcome 2010

Marhaban Ahlan Wasahlan.

December 2009 was quite hectic for me. Weddings everywhere, travelling and preparations for the kids schooling stuffs etc. Lots of sewing to do too. I make their own fitted bedsheets for boarding school, nice and tight with their own names embroidered, plus the school uniforms and head scarves for the girls.

Had a big order recently, made 7 packs of these.(30pcs per pack) total of 200 pcs.


Here are some of the food we packed on our trip to the north recently.



Cornflake cookie recipe

250 gm butter
150 gm caster sugar
2 eggs
1 tsp vanilla/amond essence
240 gm all purpose flour ( put some ground almonds)
1 tsp baking powder
60 gm milk powder
180gm cornflake
60gm raisin ( I put more )

1. Preheat oven at 180C
2. Cream butter & sugar till light & fluffy
3. Add eggs one at a time, mix till well blended.
4. Add vanilla essence.
5. Fold in flour, baking powder & milk powder.
6. Finally, add in cornflakes & raisins.
7. Bake for 15-20 min till cooked
.


SAUSAGE CHEESE BREAD

For the Dough

480gm high protein flour
120gm flour
110gm caster sugar
10 gm salt
20 gm milk powder
4 tsp yeast
1 tsp bread improver
1 tsp bread softener
1 egg
300ml water
60gm butter

1. Combine all ingredients, and knead to form dough.
2. Leave dough to rise double its size, about 20-30 mins.
3. Shape as desired.
4. Bake at 180C for 25-30 mins.
5. After 15 mins of baking,glaze this mixture on the breads (1 egg+1 tsp water)
6. Continue baking for the remaining minutes till golden & cooked.

Traditional vs modern cooking

In this entry, I have several backdated recipes to share, modern and traditional recipes...could not make time to post earlier...my schedule is very tight compared to when I had a 9-5++ job before. But I loveed it anyway...

This cheesecake recipe is taken from the book Favourite Cupcakes and cheesecakes. The kids and me love both cakes. Dear hubby just eat whatever is served on the table...he's gaining weight by the look of it though...


Cheesecake Cookies

Base
70gm butter, softened
1/2 cup brown sugar, packed
1 cup plain flour

Filling
1/2 cup sugar
250gm cream cheese (1 packet), softened
1 egg
2 tbsp milk
1 tbsp lemon juice
1/2 tsp vanilla extract

1. Preheat oven to 180C.

BASE

2. In a medium bowl, blend butter, brown sugar, and flour with a fork until mixture resembles coarse crumbs.
3. Put 1 cup of the mixture aside for topping. Press remaining mixture into a 20X20X5 cm baking dish, bake for 15 minutes. Remove from oven and allow to cool.

Filling

4. In another bowl, combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, mil, lemon juice and vanilla. Spread over the baked base and sprinkle with remaining brown sugar mixture. Bake for 25 minutes or till cooked. Cool, then chill for at least 1 hour. Cut into squares.

Marble Chocolate cheesecake

Resepi kak Liza , dia ni memang terror masak..

Bahan A
180gm butter
170gm gula castor
3 biji telor
20gm serbuk koko ]
120gm tepung superfine ] di ayak bersama
1 tsp baking powder ]

Bahan B
250gm cream cheese, pada suhu bilik
60 gm gula castor
1 tsp vanilla esen
1 biji telor

Cara:

1. Panaskan oven pada suhu 160C.
2. Putar butter dengan gula hingga putih, perlahankan mixer, masukkan telor satu persatu. Putar laju hingga gula kembang dan hancur.
3. Masukkan tepung sedikit demi sedikit hingga habis, gaul rata.
4. Dalam bekas yang lain bersih dan kering, masukkan cream cheese, gula dan vanilla, putar hingga sebati.
5. Masukkan telur dan putar lagi hingga gula hancur dan adunan berkrim.
6. Tuang 1/2 adunan coklat kedalam loyang 8x8x3 yang telah dilenser.
7. Tuang semua adunan cream cheese dan ratakan.
8. Tuang baki adunan coklat dan ratakan.
9. Bakar 40-45 hingga masak. Biarkan sejuk sebelum dipotong.



Kuih Abok-abok

My late mum used to cook this kueh when I was small. I loved this kueh. My next attempt will be kuih lopes.

Bahan:
2 cawan sagu putih
1.5 cawan kelapa parut putih
1.5 cawan gula merah ( yang macam gula tebu tu)
sedikit garam
daun pisang

Cara:

1. Basuh sagu dan rendam dalam 5 minit, toskan airnya.
2. Gaul sagu, kelap dan garam ikut rasa.
3. Daun pisang, di potong segi empat tepat dan layukan atas api sebentar agar senang di bentuk.
4. Bentukkan daun pisang menjadi kon.
5. Masukkan 1.5 tbsp campuran sagu tadi kedalam kon.
6. Masukkan 1 tsp gula merah keatas sagu, dan masukkan lagi sedikit sagu keatas gual merah.
7. Gulungkan kon dengan kemas dan lipat hujungnya.
8. Kukus selama 30 minit atau hingga masak.


Pau

Resepi ni pun dapat dari mat gebu, memang lembut dan gebu.

Bahan:
240 gm tepung pau/hongkong/waterlily
1 tsp Double-action baking powder - ada dijual di kedai bhn kek
1 tsp yis
1/2 tsp garam
25 gm lemak sayur/shortening
100 ml air suam - saya lebihkan sikit kerana adunan agak keras ]
30gm gula halus ]
1/2 tsp cuka ] satukan, kacau sebati
Inti kacang merah

Cara:
1. Satukan tepung, yis, garam dan baking powder, gaul rata.
2. Tuang air yang di campurkan cuka tadi perlahan-lahan, gaul rata hingga jadi doh.
3. Masuk lemak sayur, uli lagi hingga doh jadi lembut dan kenyal.
4. Biar doh naik (dlm 45 min).
5. Bulat2kan doh, isi inti, lapik dengan kertas minyak /daun pisang. Sapu dengan lemak sayur. Rehatkan 25 minit.
6. Kukus selama 15 minit hingga masak.


Ni saje je test buat cupcakes dengan whipped cream deco.