Garlic Knots

Made these yesterday...sebab teruja tengok kak Paty simpulkan knots dia neh...so ambek la resepi dan buat la pg semalam as breakfast...

ok jom la tengok resepi yang senang untuk dibuat...resepi asal dari Simply Recipe..saya CnP dari Paty's Kitchen

Dough:

3/4 cup warm water (105°F-115°F)

1 package (2 teaspoons) of active dry yeast (check the expiration date on the package)

1 3/4 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)

1 Tbsp olive oil

1 teaspoon salt

1 teaspoon sugar

Garlic-Butter Coating:

5 Tbsp unsalted butter

4 cloves garlic, minced

1/4 cup parsley, minced

1 tsp salts

METHOD

Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. 

Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit.

In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture. Mix this together to form a soft dough and knead for 5-10 minutes. Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise

When the dough has doubled in size, anywhere from 90 minutes to several hours, cut it in half. 

Set out a large baking sheet and line it with a silpat or parchment paper. 

Take one half of the dough and cut it in half. Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick. 

Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long.

Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot. Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot. Once all the knots are tied, paint them with a little olive oil. 

Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so. Toward the end of this rising period, preheat the oven to 400°.

Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.

Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.

When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.

Yield: Makes about 20 knots.

Garlic Roll

Ok..i admit...lately neh suka sangat buat roti...pasai pa? pasai suka makan la..haha...kali neh buat garlic roll sebab sekodeng umah kak wan nampak la dia buat garlic roll...ishh tengok bahan2 dia sangat la simple...kire tak byk songeh la kan...

Saya buat satu adunan je..tengok 3 cwn tepung tuh rasa macam banyakkk la kan...buat neh untuk lunch semalam..pasai pagi dah makan nasik lemak bersambalkan sotong...so kunun tamau la makan nasi dah kan...sekali makan roti neh ngan mushroom soup..tudiaaa...habes 3 ketul sekali hadap...

Pastu malam saya buat lagi roti neh ...sebab mak,ayah dan adik saya sekeluarga datang kerumah saya....pun tanak makan nasik...so buat lagi roti neh cicah ngan kacang phool...buat 2 adunan tuh....licin ...alhamdulillah...

Resepi ambil dari blog kak wan...resepi asal dari Puan Suhaina..tq to both of them...best sangat roti neh..

Bahan-bahan:-

3 cawan tepung gandum (K1 guna 2 cwn tpg gandum, 1 cwn tpg roti)< saya pun sama

1 cawan air suam

1 sudu besar yis segera

1 sudu teh garam

2 sudu besar gula kaster

2 sudu besar minyak zaitun

Garlic spread < saya ikut yang neh juga

50 gm mentega bergaram - suhu bilik

3 ulas bawang putih - dicincang halus

2 pokok daun ketumbar -  dicincang halus

1/4 sudu teh garam, K1 tambah

(Satukan semua bahan, gaul rata)

Susu sejat / kuning telur secukupnya untuk sapuan 

Cara-cara :

1. Satukan semua bahan kecuali minyak di dalam mangkuk pengadun,  putar dengan speed perlahan hingga bergaul rata.  Masukkan minyak dan uli sehingga mendapat doh yang elastik.  Keluarkan doh, bulatkan, sapu sedikit minyak pada doh hingga rata.  Tutup dengan bekas / plastik dan rehatkan 30 minit sehingga mengembang.

2. Kempiskan doh, bahagikan kepada 2 bahagian, timbang sama berat.

3.  Gelek doh 1/2 inci tebal empat segi memanjang. Sapukan 1 sudu besar garlic spread di atasnya dan gulung pada bahagian memanjang.  Potong doh kepada 4 bahagian.

5. Buat yang sama pada doh yang kedua, potong kepada 4 bahagian dan menjadi 8 kepingan doh.

6.  Atur di dalam loyang atau bekas yang telah digris, tutup doh dengan kain lembab dan rehatkan selama 30 minit sehingga mengembang sekali ganda lagi.

7.  Sapu permukaan doh dengan susu sejat dan baki garlic spread hingga rata.  Taburkan bijan atau serbuk lada hitam jika suka

8.    Bakar 20 min atau sehingga roti kuning keemasan, suhu 180C

Golden Pumpkin Bun

Saya buat neh 3 hari lepas kot....dalam usaha menghabiskan labu pemberian KakMi...pastu tadi saya ada buat bingka labu...maka tamat la suda riwayat labu kat rumah neh buat sementara waktu...nanti pasti saya cari labu lagi....resepi golden pumpkin bun neh dari Ros Jintanmanis..saya letak inti kelapa...sangat la sedap...roti tuh gebu dan lembut...

Malas dah nak taip panjang2...hahaha...padahal tak de idea dah....resepi CnP dari blog Ros

Bahan-bahan:-

350gram tepung roti (tepung high protein)

50gram tepung gandum

2 sudu besar susu tepung@skim milk

80gram labu ( rebus kemudian lecek barulah ditimbang)

1 biji telur ( tinggalkan sedikit untuk gliss pada roti nanti)

40gram @ 2 sudu besar shortening@butter@marjerin

1/2 sudu kecil garam

6gram yis atau 2 sudu kecil yis

120ml susu suam@air suam

4 sudu besar water roux@ 1 sudu kecil bread softner @ bread improver

1 sudu kecil baking powder

4 sudu besar gula ( kalau nak manis boleh tambahkan satu sudu besar lagi)

(untuk topping, sedikit gula pasir)

* untuk gliss*

ros guna egg wash dari (baki telur ditambah dengan 1sudu besar air dan beberapa titik esen vanila)

Cara-caranya ( Doh Roti)

1. Buat doh roti, Kaedah 1, penggunaan Bread Maker (BM), masukkan semua bahan Doh dan ikut arahan menguli pada BM masing-masing, tekan Start, tunggu sampai siap di uli dan selepas itu boleh terus ke langkah no. 4 di bawah.

2. Kaedah 2, Jika uli tangan, masukkan semua bahan doh di dalam bekas adunan dan uli hingga tidak melekat pada tangan, Setelah menjadi doh ambil plastik bersih dah letakkan doh di dalam plastik itu, ramas-ramas beberapa minit, lebih kurang 8 hingga 10 minit, keluarkan dan uli semula dalam bekas adunan, anda akan dapat doh yang lembut dan elastik.

3. Selepas itu perap doh dan tutup bekas adunan dengan plastik wrap atau kain bersih dan biar doh naik dua kali ganda. masa yang diperlukan lebih kurang 40 minit atau satu jam.

4. Selepas itu, tumbuk-tumbukkan doh bagi mengeluarkan angin, uli sebentar dalam 5 minit, selepas itu bahagi doh pada beberapa bebola kecil dan bentukkan bulat, susun dalam acuan petak, buleh juga diletakkan dalam acuan roti sandwish, pastikan bun tidak disusun terlalu rapat, supaya bun boleh naik dengan baik, biarkan naik dua kali ganda.

Peringatan, acuan petak dan dulang pembakar mesti di alas dahulu dengan baking sheet supaya senang dikeluarkan dari acuan apabila siap di bakar nanti.

5. Gliss permukaan bun dengan egg wash dan taburkan dengan sedikit gula pasir di atas bun, akhir sekali, bakar pada suhu 180 darjah selama 18-20 minit atau sehingga permukaan bun perang.

6. Sejukkan atas redai, dan simpan di atas bekas bertutup bagi mengekalkan kelembutan nya. 

Soft Yoghurt Bun

Did this on Sunday...lupa mau letak dalam blog, made this for my cousin Kak Mi in Manjung...then bagi jugak kat kawan ku Cik Lah tuh kan...

Bun sangat lembut..entah berapa kali dah buat...sesiapa yang ada belen2 yogurt pas buat kek ke apam ke muffins ke..boleh la try buat bun neh..mesti tak menyesal punya...

Saya ambil dari blog Puan Zurin, Cherry on a cake...saya double kan resepi tuh untuk mendapatkan kuantiti yang lebih banyak...

Ingredients:-

250 gm bread flour

15 gm sugar

3 gm salt

3 gm yeast

100 gm yoghurt (I used plain and low fat)

60 gm milk

25 gm egg (1/2 egg)

30 gm butter

Method:-

Mix all dry ingredients in one large bowl.

Put all wet ingredients and butter (except egg) in a small pot and warm it up over a small fire until lukewarm (not too hot or you'll kill the yeast). Take off from the fire and mix with a wooden spoon.

Break egg in a small bowl and beat lightly and quickly pour into the wet mixture and stir quickly and then pour the whole mix into the dry ingredients. Stir with a spoon until the flour is incorporated and a rough dough forms. Now use your hands to bring the dough together and turn on to a lightly floured board and knead for about 6 to 8 minutes until the dough is smooth and elastic.

Lightly oil the bowl and place the kneaded dough inside, cover with a damp tea towel or cling film and let rest for an hour or until the dough doubles in bulk.

After the dough has risen take it out from the bowl and punch it down to rid it of air and knead it a little while, about 1 or 2 minutes and then roll into a log and cut into 6 pieces or 12 if you have doubled the recipe like I did. Shape each piece into a smooth ball and place in a pan (lined with parchment paper at bottom and sides) slightly apart (about 1/2 inch apart). Leave to rise until it doubles in bulk again. Brush the tops with egg wash (a beaten egg) and bake in a 170 C oven for 20 minutes.

>> saya guna BM

Soft Sausage Bun

 

Ptg semalam punya menu yang baru sempat utk di blogkan...resepi diambil dari Angie's Recipes..cuma filling je lain...saya letak sosej...budak2 neh suka je apa2 yang diletak sosej...pastu yang part tepung tuh saya guna high protein flour (bread flour) sebab saya tak ada stok wheat flour tuh...memang jadi lembut pun...tapi kalau guna wheat flour mesti lagi healthy kan..

baru kuar dari oven...belum sapu butter lagi...

Jom layan resepi dan pics..step by step method bleh tengok kat blog Angie

Ingredients:-

25 g Whole wheat flour<  used with bread flour

125 ml Water

140 g Milk

1 Egg, lightly beaten

35 g Walnut oil < used corn oil

50 g Caster sugar

5 g Salt

250 g Whole wheat, ground} used with bread flour

230 g All purpose flour       

15 g Fresh yeast, crumbled

1/2 Egg

1 tsp Water

150 g Poppy paste              }

150 g Crunchy peanut butter} letak sausages

Sesame seeds and almond slices> tak sprinkle apa2 pun

Method:-

Combine together the wholemeal flour and water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.

In the pan of your bread machine, pour in prepared starter, milk, egg, walnut oil, caster sugar, salt, flours, and the yeast. Program the bread machine to dough cycle.

Scrape the dough out onto a lightly floured work surface and press it down to flatten. Divide the dough into 10 portions, each about 92 grams. < mine is only 60gm

Roll each portion of dough into an oval. Spread 30 grams of poppy paste or peanut butter at one end, and then slice the other end into 5 strips. Now roll the dough up from ‘filling’ side and seal the edges.

Cover and proof the bread until doubled in size, about 1 hour. Preheat the oven to 180C/350F. Brush the top with egg wash (1/2 egg beaten with 1 tsp water) and sprinkle with sesame seeds or almond slices. Bake in the middle of hot oven for 20-25 minutes until nicely golden brown.

> as usual..saya guna BM...

Wonderfully Soft Bread

Saya buat neh semata2 nak bagi kat kawan lama> Kak Ani yang turun dari Aloq Staq...kawan yang sama2 sepengajian di U di utara tanahair lamaaa duluuuu....Kak Ani juga request nak kek  coklat...dah lama saya janji nak buatkan kek untuk dia...so saya buatkan devil's chocolate cake , resepi dari Ayu Curlybabes...tapi tak ada pic la plak..memang saya bagi sebijik tuh kat dia...tak ada potong2 dah..

Wonderfully Soft Bread neh dah banyak kali saya buat...first time buat kat sini, buat tahun lepas lagi, resepi asal dr Wendy...so sesiapa nak resepi klik la memaner antara dua link itu...buat kali neh tak letak inti apa2...just pipe kan blueberry filling on top of the bread....pagi tadi kak ani texted cakap sedap dedua kek dan roti...alhamdulillah..harap beliau sekeluarga dapat menghabiskan semua tuh tanpa was2...hahaha...

Ptg neh pun ingat nak buat roti lagi...mungkin nak letak inti daging....haaa...buat pizza pun ok jugak kan...apa pun tengok la atas kerajinan ku ini....

Glutinous Flour Gelatinesed Bread With Beef and Potato Filling

 

Amboiii tajuk....tak bleh blah punya panjang...nak buat macamana...dah mmg tuh tajuk asal dia...tak bleh la kita nak cipta atau reka len....nanti kena saman....gelatinesed tuh sama la istilah dia dgn water roux tuh...cuma kali neh kita guna tepung pulut campur sket tepung high protein...tuh yang jadi glutinous...sbb guna tepung pulut...intinya pulak ikut suka tuan2 dan puan2 la..nka letak sweet boleh..savoury lagiii boleh...saya letak inti daging dan kentang....

Hasil dia....marbeles....lembutttt...so tak payah cakap banyak...meh kita tengok resepi...ehh lupa plak...resepi diambil dari kristygourmet...

Ingredients for glutinous flour gelatinesed:-

4 tbsp glutinous rice flour 

6 tbsp water 

3/4 cup bread flour 

Method : 

(1) combine glutinous rice flour and water, mix well. 

(2) heat the mixture over low heat until thicken, off the heat immediately once the mixture started to thicken and keep stirring until it turns gluey. 

(3) stir in flour gradually and mix to form a dough. 

(4) then leave to cool before adding into the main ingredients

Ingredients of Main Dough : 

(A) 

2 eggs, beaten 

1/2 cup water 

2 tspn honey 

(B) 

1 tbsp yeast 

5 tbsp sugar 

1/2 tspn salt 

4 tbsp milk powder 

2-1/2 cup bread flour 

(C) 

40gm cold butter, cubed 

1 tbsp corn oil 

Method : 

(1) combine ingredients (A) & gelatinised dough pieces into ingredients (B), mix to form a soft dough. 

(2) then add in ingredients (C) and knead till the side of mixing bowl is clean. 

(3) leave the dough to rest for an hour or untill double in size. 

(4) punch to knead out the air and must be handle with care cause the dough is pretty sticky. Dust on extra flour if needed. 

(5) then divide dough into 20 equal portion and fill with any desired filling 

(6) sealed and place them to a 5x9" tray with butter coating. 

(7) again let to rest for another one hour or untill double it's size. 

(8) brush on egg glazing and sprinkle the top with sesame seeds. < tak glaze ngan eggs pn dan x sprinkle apa2

(9) bake at preheated oven 175-180'C for about 20 mins or untill golden brown. 

(10) leave to cool complete before serving.

>> spt biasa, saya guna BM...

Japanese Style Sweet Bun Dough

Kalau buat bun mesti kena letak inti...if tak de inti lambat sket nak habis...mengada2 je kan...tak pe layankan je la depa...kali neh letak inti daging dan kentang...bukan buat inti kari tapi just letak lada hitam dan jintan manis jer...roti neh tak payah cakap laa...perghhh lembut dan sedapppp...sekelip mata je dah licin...

Selain dari wonderfully soft bread yang pernah saya buat dulu..roti neh juga salah satu kegemaran saya....maintain je lembut dia...cuma masa nk tunggu dia prove tuh lama sket sbb cuaca dalam rumah sejuk je...so saya letak kat luar rumah bawah cahaya matahari...haaa jap jer dia naek...so terus je la weigh dan bulat2 kan pastu isi inti..tunggu naek sekali lagi terus bakar..

Bun neh memang kegemaran seisi keluarga laa..mak ayah pun suka sangat....ishhh tetibe lapaq roti lagi...

Resepi diambil dari cornercafe..Tq

Ingredients:

375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

* Water-Roux is basically 1 part bread flour to 5 parts water.

Method:-
Water-Roux:
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

For the Bun Dough:
1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.

4. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.

* saya just bubuh semua dalam BM> abes citer...hehehe

Hong Kong Cocktail Bun

Malam neh makan bun je laa...jumpa kat blog Cosy Bake...sedappppnya....hehe...x puas makan seketol je tadi...inti dia sangat masuk dengan topping tuh...topping tuh jadi crunchy je pas kuar dr oven..roti plak sangat lembut...

Nak buat pun senang sajer...saya humban semua dalam BM...kecuali part filling dan topping tuh kena la aduk sendiri...topping tuh macam mexican bun rasanya..cuma tak rasa kopi je la...filling tuh saya tambah 2sdb serbuk badam...lagi la terasa lemak2 bila bercampur dengan kelapa tuh..

Pada sesiapa yang nak mencuba boleh la copy resepi neh...To cosy Bake..tq so much...

Ingredients:

(bread)

200g Bread Flour 

2g Yeast 

24 gSugar 

3g Salt 

30g Egg 

104 gMilk 

24g Butter 

(filling)

A.

200g Butter   

100g Sugar   

B.

40g Plain Flour    

30g Corn Flour   

20g Milk Powder    

40g Desiccated Coconut    

(Mexican Topping):

A.

60g Butter

50g Sugar  

Pinch Of Salt

B.

1Egg   

C.

 85gPlain Flour   

D.Some Sesame Seed

Method:-

• Mix all ingredients (except butter) to form a rough dough, then knead in butter.
• Bring the dough to work top and continue kneading till the dough is smooth and springy. Let the dough rise for 1hour till double the volume.
• For filling, Cream butter and sugar till light and creamy, add in Bs and mix them by hands. Keep the mixture in the fridge.Cream butter and sugar till well blended, add in egg and beat till smooth and creamy.
• Mix in flour by hand and you should get a very soft paste. Keep it in a piping bag. Set it aside.
• After the first rise of the dough, portion the dough into 40g each and wrap in 15g of the filling. Let them prove for the last time before baking for about 40 minutes. Brush the well risen dough with egg wash, and squeeze on the Mexican topping. Finish them with a little sesame seed in top. 
• Bake them at 200'C for 15 minutes or till brown.

*saya bakar suhu 180 sehingga golden brown.

*resepi filling dan topping tuh separuhkan sebab bahan yang diberi tuh untuk 2 adunan roti

*saya tambah 20gm serbuk badam dalam filling 

Wonderfully Soft Bread

Roti neh sangat2 lembut...memang sesuai la dengan namanya tuh...resepi dr sini...kalau nak buat bun...letak inti apa pun boleh je...saya letak kacang merah..

So saya just CnP, by the way....saya guna semua bread flour...sebab tak de stok cake flour...egg wash pula saya guna egg white sahaja...apa pun mmg sangat puas hati dengan kelembutan roti neh...
TQ to Wendy

Ingredients:-
(A)
310gm bread flour
60gm cake flour
40gm coffee creamer (coffeemate)
70gm sugar
2 tsp instant yeast

(B)
115gm milk
1 egg
2 egg yolks

(C )
1/3 tsp salt
40gm butter

(D)
½ egg mixed with 1 tsp water

Method:-
1. Combine (A) together. Mix it around to combine.
2. Combine (B), pour into (A) and knead to form a dough.
3. Put (C ) into the dough and knead until a smooth dough forms. 
4. Cover the dough and let it proof until it doubles in size (Mine took 2 hours)
5. Punch down and knead for 1 minute.
6. Divide dough into 50 or 60gm pieces each.
7. Wrap each piece of dough with preferred fillings 
8. Let dough proof until double again and brush with (D). Bake in a preheated oven at 170 /190C for 15 minutes or until golden.