ROTI JOHN

Hidangan yg paling senang di siapkan!!

HARITH'S BREAD STICK

*Resepi asal dari Foccacia Bread

ROTI NAIK PAHANG

ROTI NAIK PAHANG.
By Mamazieza Azizah Hassan & penyu Lawa
@ Mamaziezah.....resipi Tok Mak........

Bahan2nya :-
1 BIJI TELUR.
2 SUDU BESAR SUSU PEKAT MANIS.
3/4CWN GULA. - 140 gm
6 gm Yis SAF
2 SUDU BESAR MARJERIN.
1 SUDU KECIL SORTENING. - guna 3 sudu besar majerin pun boleh.
500 GM TEPUNG GANDUM CAP SAUH.mama guna high protein
300 ML AIR .....AIR NI DH DI CAMPUR SEKALI TELUR N SUSU MANIS JADI 300 ML AIR.
1 SUDU BESAR SUSU TEPUNG SEBARANG JER
1/2 sudu kecil garam halus....

Cara membuatnya :-
masukkan semua sekali dan uli.. smpai doh jadi mcm doh roti canai boleh ditarik... (liat)
lepas uli dah jadi mcm tu.. kita keluarkan dari mixer.. kita bentuk laa apa kita nak...
pastu bakor le.....kalau nak buat cam mama buat tu.. guna loyang 6 inci. .greasekan loyang
pastu bulat2kan roti tu dlm 28gm each dan susun 9 ketul.. biar dia naik sehingga separuh loyang
pastu bakorrrrrrrrrrrrrrrr..jgn bakor jari ekkk


Notakakiku : pembakaran 140c bergantung pada oven masing2 tp lau nak cantik guna api slow...

tips: dari @mamazieza
* guna yis tu 4gm jer.. so just nice.. buat kol 12.. esok pagi bakar..
*ROTI NI MEMANG LAMMMMMMBBBBATTTT NAIK... dia naik ikut suka hati mak pak dia jerrrr...
SABOR LAA EKKKK
* kena uli smp betul2 licin x melekat kat dinding bowl tu...
*tak payah perap dua tiga kali ekk.. perap sekali jerr.. hahaha. .lepas uli terus jerr bentukkan...
*kalau takmo manis.. guna gula perang*Klau nk atasnya kilat sapu dgn susu tepung (yg dah campur air ke mama? slepas d bakar ke?)
*kalau kita guna fresh milk dan egg yolk kan.. mcm biasa tu.. pun boleh......

CINNAMON PULL-APART BREAD

CINNAMON PULL-APART BREAD

Resepi Asal : Joy The Baker
Sumber Resepi : Kak Nor Secubit Garam
Kite copy & paste jer resepi dari blog Kak Nor dan bagi yanh nak tahu cara melipat roti tu bolehlah click kat blog Joy The Baker tu ye...selamat mencuba....

(RESEPI NI SAYA COPY N PASTE DARI BLOG UMMIAKID - LILY TALIB KAKAK SEKODENG YA.. HEHEHE)

Bahan-bahannya :-
For the Dough (in BM)
2 3/4 cups plus 2 tbs tepung - kite guna tepung roti
1/4 cup gula kasar
2 1/4 sudu kecik yeast
1/2 sudu kecik garam
4 tbs butter
1/3 cup susu penuh krim
1/4 cup air
2 biji telur gred A
1 sudu kecil Vanilla extract

For the Filling
1 cup gula kasar ~ Kiter letak 1/2 cawan gula perang
2 sudu kecil serbuk kayu manis (cinnamon) ~ kite letak 1 sudu kecil jer
1/2 sudu kecil serbuk buah pala (nutmeg) ~ kite x bubuh
4 tbs butter - dicairkan sehingga menjadi brown

Caranya :-
Dalam mangkuk yang besar, campurkan 2 cups tepung, sugar, yeast, and salt. Ketepikan
Pukul telur dan ketepikan
Dalam small saucepan, campurkan susu dan mentega, panaskan sehingga mentega cair. Ketepikan dan masukkan air dan vanilla extract. Biarkan seketika sehingga mixture menjadi suam² kuku.
Tuangkan mixture susu dan mentega tadi kedalam bahan kering, kacau dengan senduk. Masukkan telur dan kacau lagi. Add 3/4 cup tepung, dan uli sehingga sebati. The dough will be sticky. Masukkan dough kedalam mangkuk besar yang telah di gris dengan butter/minyak. Tutup dengan kain atau cling wrap, biarkan sehingga dough naik 2 kali ganda.
note : dough yang the naik, boleh disimpan di dalam peti semalaman, dan diguna keesokan hari. (I skipped this)
Sementara menunggu dough naik, campurkan gula, serbuk kayu manis dan serbuk buah pala di dalam mangkuk.
Bila dough dah naik 2 kali ganda, bolehla dimasukkan kedalam oven yang telah dipanaskan.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.
* Kite guna kaedah Bread Maker :-

Masukkan bahan cecair dulu (bancuhan susu dan mentega, air, telur dan vanila)
Masukkan bahan2 kering (tepung, yis, gula dan garam). On kan BM dan biarkan ia menguli seperti biasa. Dh siap boleh lah mulakan proses step by step tu.

BUNS

HOT CROSS BUNS



CURRY BUNS

FOCCACIA BREAD WITH SOUPS

Foccacia Bread



Foccacia Bread with Mushroom Soup




Foccacia Bread with Minestrone Soup


FOCCACIA BREAD
Sumber dari: Junsalela Coppola

Basil Oil:
3 ulas bawang putih cincang halus
1 sudu besar dry basil
1 tsp salt
1/4 cawan olive oil
Campurkan ni sume kemudian ketepikan sementara buat doh

Topping:
Tomato-dihiris nipis bulat
Bawang besar-dihiris nipis bulat
Black olive-dihiris

Doh:
1 pckt dry yeast
2 cup water (suam)
2 tbsp gula pasir
1/4 cawan minyak sayuran/olive oil
5-1/2 cawan tepung gandum (I mix with tepung roti)
11/2 tbsp water roux starter
1 tsp salt
Extra tepung utk menguli

Caranya:
Panaskan oven
I biasa mix guna mixer
dlm mangkuk kecil campur yis, gula pasir & air suam..biar kejap hingga berbuih..dlm mixing bowl campurkan tepung, garam gaul ratakan....... sambil masukkan minyak kemudian masukkan yis mixture. Gunakan high speed abt 5-8 mins, doh will be a bit sticky.

Atas papan canai tabur tepung rata + salut tapak tgn dgn tepung juga..tuangkan adunan atas papan canai ..uli doh hingga licin, klu rasa doh lekat..salut or tabur tpg sikit2..dah licin bulatkan masukkan dlm mangkuk yg dah digriskan minyak..biarkan naik.

Bila doh dah naik tumbuk, bagi kan dua..spread doh atas loyang 4 segi (guna loyang betuk apa pun ok)..yg sudah digriskan dgn basil oil......sapukan basil oil rata2 pd both doh yg dalam loyang, kemudian susun topping rata2 diatasnya, biarkan doh naik skejap n ..bakar antara 15- 30 min ( bergantung pd oven masing2) Selamat mencuba


WATER ROUX STARTER

50 g Bread flour
250 ml Water

In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.



MUSHROOM CREAM SOUP
Sumber dari: Hanizah Sulaiman


Cendawan segar ( yg macam payung tu)
Bawang besar
Bawang Putih skit
Kentang - d potong2

Cara2
Tumis semua kecuali kentang, bila Dah Nek bau masukkan air Dan kentang.. Biarkan mendidih dn kentang empuk.. Tut up API Dan sejukkan.. Bila Dah sejuk blend semua dlm blender, dn masukkan balik dlm periiuk n jerangkan balik atas tungku... Bila nak mendidih masukkan fresh cream or fresh milk.. Masukkan garam pepper or chicken stock...

MINESTRONE SOUP
Sumber : Jamie Oliver
Saya buat ni main agak2 saja banyak bahannya, ikut cita rasa sendiri :)

Ingredients

10 large ripe plum tomatoes (or two 14 oz cans of tomatoes, drained)
3 medium carrots
2 medium leeks
5 ribs of celery
2 red onions
1 cabbage
1 tbsp olive oil
2 clv garlic, finely sliced
1 heaped Tbsp. chopped fresh rosemary
3 c ham, chicken, or vegetable stock
3 good handfuls of fresh basil, torn
6 oz spaghetti
Salt and freshly ground black pepper
extra-virgin olive oil
Parmesan cheese, grated

Instructions

Score the tomatoes and place briefly in boiling water. Then skin, seed and roughly dice. Peel or scrape the carrots, quarter lengthwise and chop. Remove the outer leaves of the leeks, quarter lengthwise, wash well and chop. Peel the celery with peeler to remove the stringy bits, then cut in half lengthwise and chop. Peel and chop the onions. When you are chopping all these vegetables, try to make them more or less the same size (around inch dice. Wash and roughly chop the cabbage.

Put the olive oil into a warmed thick-bottomed pan and cook the carrots, leeks, celery, onion, garlic and rosemary over medium heat until just tender (about 15 minutes). Add the chopped tomatoes and cook for 1-2 minutes. Add the stock, bring to the boil and simmer for 15 minutes, skimming if necessary. Add the cabbage, cover the pan and simmer for 10 minutes, then add the basil and the pasta, which will absorb the flavors of the soup. Simmer for a further 5 minutes or more. Taste and season. The soup should be quite thick, full in flavor, and the cabbage shouldn't be overcooked--you want to retain its deep color.

Serve with some good peppery extra-virgin olive oil and fresh Parmesan.

DONUT

Kuih untuk minuman petang

Beignet

Beignet
Sumber dari: Syuk - Thanks ya dude

Bahan2
1 cawan air suam
1/4 cawan gula
11g yeast
1/2 sudu kecil garam
1 sudu kecil baking powder
1 sudu kecil bicarbonate soda
1 telor dikocok
2 sudu besar butter dicairkan
1 sudu besar shortening dicairkan
1/2 cawan susu cair
4 cawan tepong roti

*gula kastor utk tabor...

Cara:
adun semua bahan2 ini hingga menjadi dough... dan perapkan dlm aisbox selama 4jam seblom digoreng...

slamat mencober... babaiz~~~