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CHEESE STIICK BREAD [CatLady]
Bahan bahan
Tepung roti tinggi protein ( high protein bread Flour) 500gm
susu tepung 75gm
pelembut roti (bread improver) 8gm
Yis kering segera 4gm
Gula 70gm
garam 9gm
air 310gm
mentega 40gm (dilembutkan)
hias atas
keju cheddar di parut
Cara:
*bubuh bahan bahan kering kedalam mixer tadi adun selama 1 min guna cangkuk doh. tambah air kemudian adun dengan kelajuan yang rendah selama 1 min. naikan lagi kelajuan dan gaul hingga 3 min.tambahkan mentega dan adun kan selama 10min hingga betul betul kembang.
* kaupkan dan bulatkan doh dan masukkan ke dalam bekas yang kedap udara dan ketepikan ke tempat yang panas/suhu bilik selama 1 jam sehingga doh naik sekali ganda. bahagikan doh kepada 50gm dan bulat bulatkan.biarkan 10 min.
* bentukkan doh menjadi jalur sepanjang 20-25 cm ikut suka. letakkan ke atas dulang pembakar yang siap digris dan ketepikan sekali lagi ke tempat yang panas/suhu bilik selama 1 jam.
* griskan dengan telur ke atas permukaan doh dan tabur keju cheddar di atasnya. Bakar di dalam ketuhar yang sudah dipanaskan pada 190C selama 20-25 min.
Variasi topping.
* ratakan gula (jgn gula icing)di atas permukaan doh dan kemudian baru ditabur cheese parut
* pipekan kastard ( boleh guna kastad segera) dan taburkan cheese
* taburkan kismis dan cheese
* taburkan cheese dan bila dah separuh masak kuarkan sebentar dan letakkan blueberry or blueberry syrup keatas doh
ROTI DAGING BERKEJU [NoorMasri]
Bahan-bahan doh:
200 g tepung roti (strong white bread flour)
3.5 g yis kering (easy bake Yeast)
0.5 sudu kecil garam (paras rata)
1.5 sudu besar minyak masak
125 ml air suam (warm)
0.5 sudu kecil serbuk cili
0.5 sudu kecil oregano kering
Bahan-bahan inti:
250 g daging cincang
0.5 labu bawang besar } dimayang
0.5 sudu besar rempah kurma
1 sudu besar minyak
garam secukup rasa
130 g keju mozzarella } diparut
Cara membuat inti:
Panaskan minyak, tumiskan bawang besar sehingga layu dan wangi
Masukkan rempah kurma, kacau sebentar masukkan daging cincang
Goreng sehingga kering air daging
Masukkan garam secukup rasa
Ketepikan.
Cara membuat doh:
Campurkan tepung, yis, garam, serbuk cili, oregano kedlm mangkuk besar.
Buat lubang di tengah2nya, tuangkan minyak dan air.
Gaul tepung tadi sehingga menjadi doh yg lembut, jika adunan terlalu kering tambahkan 1-2 sudu kecil air lagi mengikut keadaan
Uli selama 10 minit sehingga doh menjadi licin dan elastic.
Bulatkan doh kemudian letakkan kedlm mangkuk yg telah dilenser dgn sedikit minyak dan tutup dgn cling film.
Letak ditempat yg suam selama 1 ? - 2 jam sehingga doh mengembang 2 kali ganda
Taburkan sedikit tepung ditempat mencanai kemudian canaikan doh menjadi btk segiempat dgn ketebalan 1.5 cm
Ratakan inti daging di atasnya diikuti dgn parutan keju
Gulung doh tersebut kemas2, kemudian potong kpd 5 bahagian
Susunkan potongan doh secara menegak kedlm loyang yg telah dilapik dgn kertas minyak.
Pastikan masih ada ruang antara setiap potongan utk mengembang
Tutup loyang tersebut dgn cling film selama 1 jam supaya doh tersebut kembang semula
Panaskan oven pd suhu 200ζ, bakar selama 30-40 minit sehingga roti keperangan.
Hidangkan panas-panas
ROL KACANG BERKEJU KRIM [CatLady]
BAHAN-BAHAN
a.SPAN
Tepung roti tinggi protein ( high protein bread Flour) 420gm
Yis kering segera 4gm
air 250gm
b. DOH
Tepung roti tinggi protein ( high protein bread Flour) 30gm
Tepung gandum serbaguna 150gm
susu tepung 30gm
pelembut roti (bread improver) 7gm
Yis kering segera 12gm
Gula 120gm
garam 9gm
telur 90gm ( 2 biji kecil- disejukkan)
c. INTI
Inti Keju krim**
kismis 200gm
walnut 200gm dipanggang
Cara membuatnya:
*sediakan span dengan mengadun bahan bahan span tadi dengan mengunakan mixer pencangkuk doh dengan kelajuan rendah selama 3 min.
biarkan span naik selama 4-5 jam dalam bekas kedap udara pada suhu bilik.
*apabila span siap, sediakan doh. bubuh bahan bahan kering kedalam mixer tadi. tambah telur kemudian adun dengan kelajuan yang rendah.potong span dan cepat cepat masukkan kedalam adunan selama 1min. naikkan kelajuan dan adunkan selama 2 min. tambahkan mentega dan adun kan selama 7-10min hingga betul betul kembang. bulat bulatkan doh dah biarkan di atas papan canai yang ditabur tepung selama 15 min.
* canaikan doh menjadi segiempat panjang setebal 1cm, berukuran 30cm x 50 cm. Sapukan inti keju krim** diseluruh permukaan doh dan taburkan kismis dan walnut ke atasnya.
* gulung memanjang macam baulu gulung. sapu mentega pada seluruh doh dan potong menjadi 12 keping. aturkan atas dulang. pastikan cukup ruang untuk dia mengembang.
* ketepikan selama 1 jam di tempat yang panas/suhu bilik sehingga doh naik sekali ganda. sapu permukaan doh dengan glis telur dan tabur hirisan badam ( jika suka). Bakar di dalam ketuhar pada suhu 190 C selama 25-30 mins sehigga rol perang keemasan
** INTI KEJU KRIM
BAHAN
keju krim 500gm
gula 200gm
telur 50gm (1 biji kecil)
tepung gandum serbaguna 115gm
kismis 60gm
CARA
*Putar keju krim dan gula dengan kelajuan sederhana sehingga sebati. Tambah telur , putar hingga kembang. masukkan tepung dan kismis, putas hingga sebati
* simpan lam peti sejuk sehingga nak guna
P/s: resepi roti-roti yang saya berikan adalah lebih kepada resepi bakery yang mana dia boleh disimpan lebih lama dan maintain lebut serta gebu... Insya Allah
[ Last edited by NoorMasri at 4-5-2006 12:36 AM ] |
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CHOCOLATE LOAF [RasaCinta]
Bhn2nya:
2 |
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resepi cream puff [ninoZ]
bahan2:
110g tepung gandum
175ml air
75g butter
3 biji telur
panaskan air bersama butter dgn api sederhana sehingga butter cair tetapi jgn sampai merenih..
once dah reach boiling point..kuatkan sket api then curahkan terus tepung sekaligus then tutup api n kacau bancuhan dgn sudip kayu sehingga adunan tu tak melekat lagi kat bhg tepi periuk..then biarkan 5-10 minit utk doh tu sejuk..[jgn taruk dlm fridge tau]
pukul telur hingga rata..then slowly tuangkan ke dalam doh..kacau hingga semua telur sebati dgn doh.
masukkan doh ke dalam piping bag then pipekan ke dlm tin pembakar yg telah digriskan..
bakar segera dgn suhu 200-220 celcius selama anggaran 15-20 minit
sejukkan cream puff then isikan samada dgn kastard ataupun krim putar
CREAM PUFF FILLINGS N CUSTARDS [RasaCinta}
INTI KASTARD......(1)
2 biji kuning telur
110g gula kastor
40g tepung gandum
285ml susu segar/UHT
20g mentega
1 camt vanila
2 biji putih telur
secubit garam
Putar kuning telur dan 75g gula hingga pucat dan pekat. Masukkan tepung dan sedikit susu, pukul sebati. Jerang baki susu hingga mendidih, tuangkan perlahan-lahan ke dalam kuning telur sambil dipukul. Kembalikan campuran telur ke dalam periuk, kacau di atas api sederhana hingga pekat dan mendidih. Perlahankan api, kacau 2-3 minit lagi. Ketepikan dari api, bubuh mentega dan vanila kemudian kacau. Putar putih telur dan garam hingga kental, kaupbalikkan baki gula. Campurkan 1 camb putih telur ke dalam campuran kastard, gaul rata sebelum memasukkan baki putih telur tadi. Biar sejuk sebelum digunakan.
INTI KASTARD.....(2)
450ml susu segar/UHT
150ml krim putar
70g gula kastor
50g tepung kastard
Jerang susu dan krim hingga panas (jangan sampai mendidih). Campurkan gula dan tepung kastard ke dalam mangkuk. Kacau adunan dengan pemutar telur (egg whisk)sambil menuangkan susu panas. Jerang di atas api sederhana sambil dikacau hingga pekat. Bila sejuk barulah digunakan sebagai inti cream puff.
FRENCH CUSTARD....(3)
1 camb tepung jagung
1 camb tepung gandum
4 camb gula kastor
1 biji kuning telur
250ml susu segar/susu UHT
1 camt mentega
1 camt vanila
Ayak tepung ke dalam mangkuk. Masukkan gula, kuning telur dan sedikit susu kemudian kacau dengan pemutar telur hingga sebati. Tuangkan baki susu dan kacau rata. Jerang, sambil dikacau, di atas api perlahan hingga menjadi pekat. Ketepikan dari api, masukkan mentega dan vanila. Biar sejuk sedikit sebelum digunakan.
variasi fillings utk cream puff [ninoZ]
filling salad sayuran :
parut halus - timun[selalu substitute dgn zuchinni hijau], sengkuang, carrot n hirisan telur rebus..taruk bwg goreng sket
kuahnya plak either gunakan sos cili manis [cili merah, bwg putih, minyak bijan, gula, garam cuka - blend n masak sampai pekat]
atau kuah kacang [ mcm kuah sate tu]
filling sambal tumis :
sambal tumis ikan bilis or udang atau udang kering [jgn pedas sgt n biar berasa manis sket n kering sket]
hirisan timun n daun salad
filling rendang/serunding :
isikan dgn rendang [bior kering sket] or serunding yg digemari ataupun serunding kelapa n udang kering..taruk parutan timun kalau suka or mkn camtu aje
taruk creme custard pastu taruk fruit cocktail pun sedap
ataupun letak whipped creme pastu taruk fruit cocktail
Cream Puff Kak Laila [mie07]
Cream custard :
1 inti cair
2 sudu tepung kastad
1 biji kuning telor
1 sudu tepung gandum
1/2 cawan gula
Aisin vanilla
Air secukupnya
Caranya
Susu cair + gula + + aisin vanilla, masak = mendidih
Kuning telor + tepung gandum + kastad + air secukupnya gaul rata jangan jangan bergentel. Masukkan ke dalam susu cair yang mendidih gaul lagi sampai likat. Bila masak biarkan ianya sejuk.
(cream ni boleh disimpan dalam peti ais kalau tak abis)
Kulitnya:
1 cawan air panas
4 sudu majerin seeloknya planta
1 cawan tepung gandum
secubit garam
3 biji telor
3 sudu teh baking powder
caranya
1 cawan air dimasak hingga mendidih + majerin + tepung gandum yang digaul dengan secubit garam. kacau hingga tidak melekat diperiuk. Angat, sejukkan sedikit masuk dalam mesin pemutar kek + baking powder. Putar hingga rata + 3 biji telor, putar lagi hingga sebati. Lepas tu bolehlah masuk didalam piping bag dan pam dalam loyang. Bakar 200 darjah celcius selama 30 minit (dia kata ni kena ikut kepanasan oben masing2 - ada oven 200 ni dah terlalu panas)
Bila masak, angkat. Waktu panas-panas tulah dibelah untuk dimasukkan cream custardnya... selama mencuba...
Potato Buns [Chanel2004]
(A)
600 gm Bread flour
70 gm sugar
1 tsp salt
1 1/2 tbs Milk powder
4 tsp Instant yeast
(B)
1 small eggs
270-260 ml water
(C)
120 gm mashed potato
60 gm butter,room temperature
Instant Custard for piping on top on the buns (optional)
Mix ingredients A together and stir till well mix,add in B and knead till a dough is form.
Add in C and knead till a smooth and elastic dough is form.
Prove the dough for abt 1 1/2 hour or till double in sizes
Punch the dough down lightly to release gases produced in the proofing process.Rest for another 15 minutes.
Divide the dough into even sizes and mould them into small balls and put them in a greased square baking pan.
Cover them with a piece of plastic or a wet kitchen towel and put them at a warm place for second proofing till twice in sizes.
Brush the buns with egg wash and pipe the instant custard (opt) on top of the buns.
Preheat oven to 180'c.
Bake the buns at low rack for abt 20 to 25 minutes.
Cool at wire rack or serve warm.
NOTE:
This potato bread dough is a bit sticky,so i advice you to use kitchen aid or kenwood machines to knead the dough,put some flour on your hand for easy moulding to small balls.
For higheir buns,place the balls close to each other into a smaller baking pans.
In general for all breads/buns making,the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used,type of liquid used,temperature and humidity of atmosphere at the time of making the bread.You may need to adjust the water content of a particular recipe accordingly.
This also important "SALT",salt has deteriorating effect on the yeast. I always add it in only after all the rest of the ingredients are well incorporated.
[ Last edited by CatLady at 18-9-2005 10:58 PM ] |
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Soft Butter Buns [Chanel2004]
250g high protein / bread flour
50g superfine flour
50g castor sugar
1 tsp salt
2-1/2 tbsp milk powder
1-1/2 tsp instant yeast
1 small egg
30g butter,room temperature
140ml water
Glazing:
1 egg, lightly beaten
Melted butter,for brushing
METHOD:
Combine all ingredients except butter and knead till a dough is formed. Add butter and continue kneading till a smooth,soft and elastic dough is formed.
Prove the dough for abt 2 hour.
After first proving, knead the dough lightly and divide the dough into small even sizes.
Rest for 10 minutes.(at this stage you can add filling of your choice..)
Place buns in a greased and floured square tin and prove until double in size.
Preheat oven at 200 degC.
Brush buns with egg wash and bake for about 15 minutes or until brown.
Remove from oven and brush with melted butter. Cool buns in tin for 5 minutes before turning out onto a wire rack.
note:the buns that i make is with butter filling (a small kuib of butter and pinch of salt) i also pipe some instant custard on top of the buns
Kastad [NoorMasri]
225 ml susu segar
75 ml krim putar
1-2 sudu besar gula } ikut citarasa masing2, Noor guna 1 sudu besar aje
2 sudu besar (paras rata) tepung kastard
1/2 sudu kecil esen vanila
Jerang susu dan krim hingga panas (jangan sampai mendidih).
Campurkan gula dan tepung kastard ke dalam mangkuk lain.
Kacau adunan dengan pemutar telur (egg whisk) sambil menuangkan susu panas.
Jerang di atas api sederhana sambil dikacau hingga pekat.
Kalau kastad tu terlebih kental tambah skit lagi susu segar, kacau semula hingga kepekatan yg dikehendaki.
[ Last edited by CatLady on 17-4-2005 at 02:35 PM ] |
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Domino's Cinna Sticks [dindazZz]
Ingredients:
1 pkg. refrigerated pizza dough (or your favorite recipe)
1/4 cup melted margarine
1/2 cup sugar
2 teaspoons cinnamon
Icing:
1 lb. powdered sugar
1 tablespoon milk
1 tablespoon melted butter
1/4 teaspoon vanilla extract
Methods:
Preheat oven to 350 degrees. Roll out pizza dough into a large
rectangle. Brush melted margarine over dough. In a small bowl combine
sugar, and cinnamon, mix well. Sprinkle the cinnamon and sugar mixture
liberally over the pizza dough. Slice the dough into either long sticks,
or cut dough in half, and then slice into smaller sticks. (The smaller
sticks are easier to handle.) Place on an lightly greased cookie sheet
and bake for approximately 15 minutes or until done.
While the pizza sticks are cooking mix together the powdered sugar,
milk, melted butter, and vanilla. Mix until smooth. You may need to
add an extra teaspoon of milk. Serve icing with sticks. |
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MURTABAK PERANTAU {NoorMasri]
anggaran 12 keping murtabak
Bahan-bahan :
12 keping kulit popia yg bersaiz 250 mm x 250 mm
2 cawan daging atau isi ayam } dicincang
4 ulas bawang merah } dikisar
1 cm halia } dikisar
2 ulas bawang putih } dikisar
1 labu bawang besar } dipotong dadu
500 g kentang } dipotong dadu
1 sudu besar rempah kari daging
1 sudu besar rempah kurma
garam dan gula secukup rasa
6 biji telur (jika suka telur banyak boleh tambah sebiji dua lagi)
minyak untuk memasak
Cara membuat inti:
Terlebih dahulu rebuskan kentang yg telah dipotong didalam air mendidih sehingga hampir (3 suku ) masak/empuk. Kemudian toskan kentang tersebut.
Rempah kari dan rempah kurma dicampurkan dengan sedikit air panas supaya jadi pes.
Panaskan sedikit minyak di dalam kuali, tumiskan bahan yg di kisar sehingga wangi dan agak garing
Kemudian masukkan pes rempah tadi. Tumis lagi sehingga pecah minyak.
Kemudian masukkan daging/ayam, goreng sehingga daging/ayam masak.
Masukkan bawang besar serta kentang, kacau sekejap sehingga kentang empuk dan intinya menjadi agak kering.
Angkat dan sejukkan.
Cara membuat murtabak:
Telur dipukul sedikit kemudian dicampurkan dgn inti, kacau hingga sebati.
Buka sekeping kulit popia kemudian letakkan secukupnya campuran inti + telur ditengah2 kulit popia , ratakan inti tersebut.
Kemudian lipatlah kulit popia itu bermula dari pepenjuru dibawa ke tengah sehingga menjadi 4 segi.
Masak dlm pan leper yg mengandungi sedikit minyak dgn api yg sederhana sehingga perang.
Ulang proses diatas sehingga habis.
Nota: Kentang direbus terlebih dahulu supaya intinya cepat siap/masak
Kalau tak mau guna kentang pun boleh jugak..hanya gantikan kentang kpd daging/ayam..
Sambal bawang
Bahan-bahan:
5-6 ulas bawang merah } dimayang dan gaul dgn skit pewarna merah
2 sudu besar cuka atau mengikut citarasa
sedikit air masak
garam dan gula secukup rasa
Cara:
Campurkan bawang yg telah diwarnakan dgn bahan2 lain sehingga sekata.
Biarkan seketika baru boleh dihidangkan supaya masam cuka menyerap ke dlm bawang.
[ Last edited by CatLady on 19-4-2005 at 10:58 PM ] |
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yogurt cheese fruity pie [dindazZz]
Bahan2:
Pie crust (9-inch)
2 c. yogurt cheese (lihat resipi)
3 st. gula caster
Strawberi; potong 2
1/4 c. jem aprikot
Cara membuat:
Bakar pie crust mengikut arahan.
Campurkan yogurt cheese, gula caster, esen vanilla. Gaul sebati. Sapu dan ratakan adunan dlm kulit pai. Susun buah strawberi diatasnya Sapukan strawberi dgn jem aprikot yg telah dicairkan dgn api yg kecil. Sejukkan dulu sebelum menghidang.
Yogurt Cheese:
5 c. (1.25kg) plain yogurt
Lapikkan penapis mesh dgn 2 lapisan kain muslin lembap. Lapikkan dibawah penapis dgn mangkuk dan masukkan yogurt ke dlm kain muslin. Biarkan dlm peti sejuk semalaman. |
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Roti Canai [seribulan]
Ingredients
1 egg
1 cup warm water and 1 tsp salt mixed together
3 tbsps ghee or butter
600 gms flour
Sugar to taste
Instructions
Mix together flour, water, sugar and egg. Knead until a soft dough is formed. Form into small balls and keep overnight. When you are ready to make the roti canai, spread the ghee on the balls and flatten. Heat an iron griddle and fry the rotis individually until cooked.
Serving
Serve hot with a curry or dhall.
[ Last edited by CatLady at 18-9-2005 03:16 PM ] |
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Lamb Rendang Burger with Roti Canai [seribulan]
10 piece : roti canai (fried flaky Indian bread)
200 g : BEST FOODS Mayonnaise/LADY'S CHOICE Mayonnaise
150 g : iceberg lettuce, shredded
100 g : onions, sliced
150 g : ripe tomatoes, cut into sticks
100 g : cucumber, cut into sticks
400 g : KNORR Satay Sauce, prepared
100 g : mixed lettuce
0 . : Lamb Patties
1.2 kg : lamb
300 g : lamb or mutton fat
80 g : onions
6 piece : lime leaves, finely chopped
3 tbsp : KNORR All Purpose Seasoning
80 g : KNORR Rendang Paste
80 ml : LADY'S CHOICE Coconut Milk
2 no : eggs
Lamb Rendang Patties
Mince the lamb meat, lamb fat and onions in a food mincer. Tranfer the minced mixture into a bowl and add the rest of the ingredients. Mix well with hands. Divide the mixture into 10 portions and shape into patties.
Heat oil in large pan over medium heat and fry the patties for 3-4 minutes on each side until cooked.
Remove and keep warm.
Serve
Lightly heat up the roti canai on the hot plate and spread with BEST FOODS Mayonnaise/LADY'S CHOICE Mayonnaise. Sprinkle with shredded lettuce, sliced onions, tomatoes and cucumbers.Place the lamb rendang patties on top. Spoon some Knorr Satay Sauce on it and garnish with lettuce.
Serve immediately.
ROTI CANAI [mrs livingstone]
Ingredient
Wheat flour, medium protein (Blue Ferry or Bintang) 500g
Sugar 15g
Salt 7.5g
Condensed milk 10g
Egg 10g
Margarine 10g
Water 280ml
Method
1/ Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine.
2/ Knead the dough until smooth and no longer sticky. Divide dough into70 g pieces.
3/ Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight.
4/ Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times.
5/ Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump.
6/ Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown.
7/ Serve Roti Canai with Curry.
ROTI CANAI [mrs livingstone]
Ingredients
# 400g plain flour, sifted
# 1/2 tsp salt
# 20g sugar
# 40g margarine
# 1 egg, lightly beaten
# 1/2 cup milk
# 1/2 cup water
# Oil or ghee for greasing and cooking
Method
Put flour, salt and sugar in a mixing bowl. Rub in margarine and mix egg and the rest of the ingredients well to form a soft dough. Leave to rest for 20-30 minutes.
Divide dough into 10 pieces. Roll into balls and rub oil or margarine lightly over each ball. Keep the balls in a container and leave aside.
Grease a marble slab. Press and flatten the balls of dough with your palm on the slab. Use your fingers to make each ball very thin.
Twirl the flattened dough until it becomes thin. Fold the sides to the centre. Flatten the dough again.
Place on a hot griddle and cook slowly over a low heat. Turn over dough and spread more oil when needed to brown both sides of the roti.
ROTI CANAI [mrs livingstone]
Roti Canai
Yield: 12 roti
2 lb Plain flour
2 Eggs, beaten
1 t Salt
2 1/2 T Sugar
3 1/2 oz Buttter or ghee, melted
2 c Water
2 T Condensed milk
1/2 c Ghee or oil for frying
Sift flour into a mixing bowl, add eggs, salt, sugar and melted
butter. combine water with the condensed milk and add to the mixture.
Mix well to make a soft dough. Roll dough into a ball and cover with
a damp cloth. Leave to rest in a warm place for 30 minutes. Divide
dough into 12 small balls. Coat in ghee or oil, cover and leave to
rest for a minimum of 20 minutes or up to 4 hours. Heat an iron
griddle or heavy pan and coat with oil. Flatten dough balls and
stretch out as far as possible. Fold edges inward, continue until
you have a round shape 6-inches in diameter. This is required to
give the bread a layered texture. Fry the roti individually until
crisp and golden, adding more ghee or oil as necessary. Helpful hint:
Most home cooks use the bottom of a very large cooking pan and with
oiled hands, slowly stretch and push the dough out.
ROTI CANAI [sourplum]
Bahan:
3 cawan tepung gandum
1 biji telur
1/2 cawan susu segar
3 sudu besar minyak
3 sudu besar margerin
Sedikit air utk menguli
Cara:
1. Campur tepung, telur, susu dan margerin. Uli dan campur air sedikit2 sehingga mendapat doh yg lembut
2. Bahagikan pada ketul2 kecil dan lumur dengan minyak masak. Biarkan semalaman.
3. Canai doh dan leperkan nipis2 menggunakan penggelek atau tebar.
4. Panaskan kuali dan goreng. Bila masak angkat dan tepuk2. Makan bersama kuah kari, dal atau sambal tumis
ROTI CANAI [iffah51]
600g tepung atta
1 camt garam
1 camt gula
125ml air
225g minyak sapi
125ml susu cair
2 biji telur (putar)
-- cara sama jek.
[ Last edited by CatLady at 18-9-2005 03:16 PM ] |
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ROTI CANAI[CatLady]
600 g tepung gandum
1 camt garam
1 camt gula halus
2 biji telur, dipukul
125 ml susu segar
125-130 ml air
3-4 camb minyak
3-4 camb minyak sapi
minyak/minyak sapi utk menggoreng
Gaulkan 3 bahan pertama, masukkan telur, susu dan air sedikit demi sedikit hingga adunan menjadi doh. Uli selama 10 min hingga licin dan lembut. Jika terlalu keras, basahkan tangan dengan air kemudian uli lagi. Bahagikan 7 atau 8 bebola. Letak dalam mangkuk. Lumur dengan minyak dan minyak sapi. Tutup dengan tuala lembab, biar 6-8 jam (semalaman). Ambil sebiji, leperkan senipis yg boleh (stail tersendiri). Angkat hujungnya dan biar memanjang seperti tali kemudian buatkan bulatan. Leperkan agar lapisannya bercantum semua. Jika cara ini sukar, memadai dengan melipat 4 kemudian goreng dalam sedikit campuran minyak/minyak sapi.
ROTI CANAI[sue]
1 kilo tpg..
1/4 tin minyak sapi (tin kecik) ikut suka..klu taknak byk guna sikit jek--(byk sgt kolestrol tinggi
air + garam...ikut lembut
uli tepung dgn air garam sampai jadi doh..biar lembik jgn keras...pastu baru cekut minyak sapi tu.. uli lagi... klu suka boleh tuang minyak mkn sikit..uli sampai adunan lembut (klu bubuh marjerin sikit 1 sudu mkn ke..akan mengaringkan roti canai tu).. pastu bg2 kan adunan kepada beberapa bebola tuk diuli... amik satu bebola.. uli la kat atas dulang.. pastu.. tepekkan sedikit minyak* kat tpg yg dah di tebar (*campurkan sedikit minyak sapi + minyak masak dlm mangkuk tuk menguli)
ROTI CANAI[sal_bole]
kalau dah jemu mkn roti canai bole ler cuba roti canai berinti kentang dan telur...
bahan2nya
kentang
telur
lada sulah
garam
daun sop - dihiris
bawang - di potong dadu
lada merah/hijau - dihiris bulat2
caranya
kentang direbus. lenyekkan sampai lumat. pecahkan telur, dan masukkan bahan2 lain. dan gaul rata.
bile dah tebarkan roti canai tu...jgn tipis sgt...kemudian ambik sesenduk adunan kentang dan lipatkan roti canai tu empat segi. goreng tanpa minyak dulu. bila dah 1/2 masak baru goreng dgn minyak.
* kalau nak goreng mcm epok2 pun bole..ikut selera masing2.
selamat mencuba.
ROTI CANAI[niceghost99]
sukatan nya:
Tepong n air ratio nya ialah 3 : 1 or 1.5
Kalau 3 cawan tepong, air nya ialah 1 or 1.5 cawan
Marjarin 1 sudu besor
Garam secukup rasa (biler rasa air nya dah cukup masin)
Susu pekat manis 2 sudu besar
Minyak masak 1 sudu besor
Cara membuat nya:
1. Air + garam + susu = di kacau = Bahan A
2. Bahan A di campur sedikit demi sedikit dgn tepong (uli cara manual) tp campur semuer kalau pakai mesin.
3. Campur minyak masak
4. Campur marjarin
Selepas dough telah siap di buat.
Tinggalkan dan tutup dgn kain yg lembab 30 minit.
Buatkan bulat kecil kecil 75gm-90gm setiap satu.
Dan saluti dgn marjarin utk mengelakkan ia dari melekat.
Tinggalkan selama 2 jam.
Siap utk di tebar........
ROTI CANAI [RHB]
600 g tepung gandum
1 camt garam
1 camt gula halus
2 biji telur, dipukul
125 ml susu segar
125-130 ml air
3-4 camb minyak/mentega cair
3-4 camb minyak sapi
minyak/minyak sapi utk menggoreng
Cara membuatnya:
Gaulkan 3 bahan pertama, masukkan telur, susu dan air sedikit demi sedikit hingga adunan menjadi doh. Uli selama 10 min hingga licin dan lembut. Jika terlalu keras, basahkan tangan dengan air kemudian uli lagi. Bahagikan 7 atau 8 bebola. Letak dalam mangkuk. Lumur dengan minyak dan minyak sapi. Tutup dengan tuala lembab, biar 6-8 jam (semalaman). Ambil sebiji, leperkan senipis yg boleh (stail tersendiri). Angkat hujungnya dan biar memanjang seperti tali kemudian buatkan bulatan. Leperkan
agar lapisannya bercantum semua. Jika cara ini sukar, memadai dengan melipat
4 kemudian goreng dalam sedikit campuran minyak/minyak sapi.
KARI DAL
100 g dal kuning - direndam semalaman
1 sudu besar rempah kari ikan
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FRUITY ROLLS [Mak Lang]
Bahan-Bahannya:
500 gm tepung gandum - diayak
12 gm ibu roti }
150 ml susu segar } dilarutkan bersama 10 gm gula dan biarkan kembang
150 ml air suam }
3 biji telur
60 gm lelemak sayuran
65 gm mentega
60 gm gula kastor
150 gm buah-buahan kering
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ALL BUTTER CROISSANTS [NoorMasri]
450 g strong plain flour
2 tsp salt
200 g unsalted butter, plus extra for greasing
50 g sugar
1 egg } beaten
250 ml lukewarm milk
25 g fresh yeast
1 egg beaten } for the glaze
Sift flour with salt.
Rub 25 g butter into the flour
Mix the sugar, beaten egg, milk dan yeast together in a bowl and leave at room temperature for 10 minutes
Then add the liquid to the flour mixture and mix to a dough
Knead for 15 minutes.
Cover and leave in warm place for 1 hour
Knead lightly and roll into a rectangular strip 18 in x 6 in and mark into 3 lengthways.
Divide butter into three
Spread 1/3 of butter over the top two-thirds of pastry, leaving a border
Fold unbuttered third up over buttered middle, then bring buttered end down to fold in three
Give a quarter turn to right
Use the rolling-pin or side of your palm to seal the edges then roll out to the original size
Repeat the buttering, folding and rolling twice more with the remaining butter then twice without any butter
Chill for 1 hour between each rolling
Finally roll the dough out very thinly into a 12 in x 24 in rectangle
Cut in half lengthways and then into narrow triangles
The triangles should be 6 in high and 4 in wide
Stretch by pulling the tip to give an elongated triangle with a much shorter base than sides
Roll up
Curve and place on a buttered baking tray
Brush with egg and leave to rise for 30 minutes
Preheat oven to 220ζ
Bake for 5 min then reduce to 190'C for a further 10-15 mins
BASIC CROISSANT RECIPE [Squall-Leonhart]
Source : baking.about.com
(Yield: 20 servings)
Recipe by: Chef Gale Gand
1 ounce fresh yeast
3-1/2 cups unbleached flour
1/4 cup white or packed brown sugar
2 teaspoons salt
1 cup milk, or more
1 pound unsalted butter
2 tablespoons flour, for dusting
1 egg
1 tablespoon milk
In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8-1/2 inches. Place it between parchment paper or plastic wrap and set aside.
Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".
Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
CROISSANTS [MAISYA]
Source : http://mamafami.fotopages.com/?entry=950873
Ingredients :
3 cups flour
1/2 teaspoon salt
3 tablespoons sugar
1 egg yolk
3/4 cup lukewarm water
3/4 cup lukewarm milk
1 teaspoon instant dried yeast
250 g butter ~ divided into 3 portions
Method :
1. Sift flour, add sugar, salt, egg yolk and instant dried yeast into a mixer. On the mixer and pour lukewarm water and lukewarm milk, bit by bit. Knead till a soft and elastic dough is formed. Cover and leave in a warm place for 2 - 3 hours to allow the dough to rise. (I didn't have to wait that long because the dough rise very fast. Maybe the yeast that I used is very good, masyaAllah). Punch down the dough and divide into 4 portions. If you prefer your croissants to be big, then divide to less number of portions. I made half the recipe so I divided into 2 portions.
2. Knead lightly and roll out into a rectangle.
3. Dot or grate 1/3 of the butter over the top 2/3 of the pastry, leaving a border.
4. Fold the bottom third of the pastry over the middle third and...
5. ...the top third over that. Press the edges together. Turn the dough around (clockwise) and then roll out to the original size. Repeat this folding and rolling process twice more with teh remaining butter, then once without any butter. Chill for 30 minutes before each rolling.
6. Roll each portion into a large rectangle.
7. Cut into 4 triangles.
8. Make a slit at both sides of the triangle.
9. Roll up each, starting from one corner to the opposite corner with both hands.
10. Seal the point of the triangle with a little beaten egg yolk.
11. Curve each croissants into a crescent shape.
12. Arrange on a baking tray.
13. Brush with beaten egg yolk. Leave to rise in a warm place for 15 - 20 minutes. Preheat the oven to 200 C. Bake the croissants for 5 minutes then reduce heat to 180 C and bake for a further 15 - 20 minutes.
[ Last edited by nhuda at 2-6-2008 09:58 AM ] |
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SARDIN ROLLS [NoorMasri] menghasilkan 16 ketul
Bahan-bahan doh:
400 g tepung roti (strong white bread flour)
7 g ( 2 sudu kecil ) yis kering
1 sudu kecil garam (paras rata)
50 g mentega }dicairkan
2 sudu besar gula
1 biji telur
100 ml susu segar suam
110 ml air suam
1 biji telur } pukul sket utk sapuan atas roti
1 sudu kecil mentega cair} utk sapuan atas roti
Bahan-bahan inti:
1 tin sardin } dilenyek
1 labu bawang besar }dipotong dadu
1-2 biji kentang } dipotong dadu kemudian dicelur hingga empuk
1 sudu kecil serbuk cili atau mengikut tahap kepedasan yg disukai
1 sudu besar minyak
garam secukup rasa
Cara membuat inti:
Panaskan minyak, tumiskan bawang besar sehingga layu dan wangi
Masukkan serbuk cili goreng sebentar masukkan ikan sardine
Apabila hampir kering , masukkan kentang dan garam secukup rasa
Kacau sekata kemudian sejukkan
Ketepikan.
Cara membuat doh:
Campurkan tepung, yis, garam, dan gula kedlm mangkuk besar.
Buat lubang di tengah2nya, tuangkan mentega, susu, air dan telur.
Gaul tepung tadi sehingga menjadi doh yg lembut
Uli selama 15 minit sehingga doh menjadi licin (tidak melekat di jari) dan elastic.
Bulatkan doh kemudian letakkan kedlm mangkuk yg telah dilenser dgn sedikit minyak dan tutup dgn cling film.
Letak ditempat yg suam selama 1 |
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PIZZA BASE [DianaA]
Bahan-bahannya
250 gram tepung roti
250 gram tepung gandum
1 sudu makan yeast
1 sudu besar gula
1 sudu teh garam
1 1/2 sudu besar minyak canola/ sayuran
320 ml susu segar
Cara-caranya
Bahan-bahan dicampur dan diuli sehingga licin dan lembut. Perap selama 30 minit, kemudian tumbuk dan uli lagi sedikit dan bahagikan kepada 3 bahagian (satu 300 gram). Canai bulat dan kemudian perap selama 30 minit supaya ia naik. Bakar dalam oven setengah masak selama 5-10 minit pada suhu 180 darjah C.
Bahan untuk Topping
bawang putih
bawang merah
daging cincang
bunga kobis
jagung muda
cendawan butang
baked beans
mozarella cheese, diparut
Kraft Cheese Strings
Sos - ikut citarasa
Cara-caranya
Tumis bawang putih dengan sedikit minyak, masukkan bawang merah yang telah dihiris halus, masukkan daging cincang, letak sedikit garam dan serbuk perasa secukup rasa. Masukkan sayur-sayuran, bunga kobis, jagung muda, cendawan butang dan tumis setengah masak. Topping telah sedia untuk digunakan.
Untuk membuat pizza yang mempunyai cheese sides, lepas canai letakkan Kraft Cheese strings dan kemudian tutup dengan adunan tepung. Kemudian bakar setengah masak, kemudian sapukan dengan sos (selalu Diana gunakan sweet sour sauce yang dicampur dengan sedikit gula) ini selalu main campak2 sosnya. Taburkan sedikit parutan mozarella cheese (supaya bila letak topping tak berterabur), letakkan topping sayur campuran, kemudian letak baked beans dan akhir sekali tabur parutan mozarella cheese.
Topping pizza boleh dipelbagaikan seperti menggunakan hotdog, nenas, daging ayam belanda (turkey), frankfurters dll. Creative sikit mencuba dan ia akan menghasilkan pizza ikut selera keluarga anda. |
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adunan ni utk 2 keping pizza base [ninoZ]
500g tepung
1/2 tsp gula
1 tsp garam
8g instant yeast
250 air suam [jgn sekali kali guna air panas..yeast akan mati kalau air too hot]
4 tbsp minyak zaitun [or any minyak sayuran]
gula, garam, yis n tepung digaul rata..
buat lubang kat tghnya.. masukkan air suam n minyak..
uli secukupnya.. kemudian biar bertutup dgn towel hingga naik almost sekali ganda [ dlm 20 minit tu ok kots.. depends on suhu dapo gaks]
kuarkan doh n tumbuk2 doh utk kuarkan udara...uli lagi sekali tapi takyah lama sgt la..then bahagikan kepada 2 bahagian...canaikan mengikut saiz dulang pizza [anggaran 30-35cm nter diameter] biarkan kejap bagi naik..
masuk dlm oven [tanpa fillings] n bakar dlm 5-10 minit then kuarkan n isi fillings ikut suka hati
kalau nak sedap.. dlm adunan tu bleh taruk herbs oregano
nak gunakan adunan doh donut sebagai kulit pizza pun bleh gaks..gebuuu je nanti
[refer kat indeks.. ade recipe utk donut]
Bahan Pizza base [hanieliza]
1 kg tepung gandum...........]
1 paket yeast mauripan........] gaul rata
1 s/b gula..........................]
1 s/k garam........................]
2 s/b majerin/spry
2 cawan air suam
1 cawan minyak
cara:
1. Gaul rata semua bahan sehingga betul2 lembut.
2. Tudungkan adunan dgn kain lembab sehingga adunan naik 2 x ganda.
3. Tumbukkan adunan (untuk mengilangkan angin) dan bahagikan adunan kpd beberapa ketulan.
4. Bulatkan adunan dan leperkan mengikut besar yang dikehendakki.
5. Biarkan adunan naik sedikit (lebih kurang 15 minit) dan bakar dalam oven yang telah dipanaskan 180 C selama 10 minit.
6. Keluarkan dan taburakan bahan yang disediakan...ikut pilihan yang disukai.
7. Bakar lagi sehingga nampak keju mozzarella cair.
Crust Pizza Nipis [dindazZz]
bahan2
1 pkt yis segera
1/4 st gula
3/4 air suam
Campurkan yis dan gula dlm air suam, biarkan mengembang
dlm mangkuk, 1 3/4 tepung roti
1/2 st garam
Masukkan campuran yis. uli hingga menjadi bola yg licin selama 2-3 minit. Jika doh melekat, taburkan sedikit tepung.
Crust Pizza Style NY [dindazZz]
1 1/2 c. air suam
4 1/2 c. tepung gandum
1 sb. minyak zaitun
2 1/2 st. gula
2 1/2 st. garam
1/2 yis segera
Dlm mangkuk besar, campurkan gula dan garam dlm air hingga larut. Tambahkan minyak zaitun, kemudian tepung. Gaul sebati dgn sudu selama 1 minit. Pindahkan adunan ke atas pencanai doh yg sudah ditepung dan tekan membulat (adunan agak kering). Taburkan yis segera dgn rata ke atas doh dan uli adunan selama lebih kurang 12 minit.
Crust Pizza Zucchini[dindazZz]
3 1/2 c. zucchini; disagat kasar
secubit Garam
1/3 c. tepung gandum
3 biji telur; pukul sedikit
2/3 c. parmesan cheese; disagat
1 st basil
garam dan lada sulah secukup rasa
Masukkan zucchini yg telah diperah airnya dlm mangkuk dan gaul bersama secubit garam. Masukkan semua bahan yg lain dlm mangkuk. Uli sehingga licin lebih kurang 12 minit
Mini Pizza. [pacey]
1. 500g bread flour
2. 1 peket mauripan yeast (11 gr)
3. 2 camca teh gula
4. 1 1/2 - 2 camca teh garam
5. Air suam cukup untuk menguli doh.
6. Sedikit minyak zaitun.
1. Buatkan lubang ditengah tepung.
2. Campurkan campuran yis, gula, garam, dan sedikit minyak zaitun dan air suam ke dalam tepung.
3. Mulakan menguli dengan membuat seperti pusaran dari dalam keluar sehingga campuran air dan tepung digaul rata.
4. Uli sehingga licin.
5. Doh ni kalau diuli bulat bulat sebesar bola lisut dapatlah dalam 5 biji.
6. Ambil sedikit minyak zaitun dan uli doh dan jadikan bentuk lempeng.
7. Kemudian sapukan pizza sauce serta apa jugak inti yang disukai atasnya dan bakar.
Tomato Sauce ni saya ambik dari Delia Smith punya resepi.
Ringkas dan mudah saja.
Tomato Sauce.
1. Sedikit olive oil
2. Sebiji bawang besar
3. 3 ulas bawang putih yang sedang
4. 3 biji tomato besar warna merah
5. 5 tangkai Daun basil (3 tangkai disiat kasar-kasar)
6. Black pepper
7. Garam
8. Sedikit gula (to balance the sourish tomato taste)
9. Mozarella Cheese
1. Panaskan air hingga mendidih
2. Masukkan tomato didihkan selama 1 minit.
3. Celupkan tomato kedalam ais.
4. Siatkan kulit tomato
Langkah 1 hingga 3 untuk memudahkan kulit tomato dibuang.
5. Tomato tadi dipotong dadu kecil-kecil.
6. Panaskan minyak zaitun.
7. Masukkan bawang putih dan bawang merah.
8. Tumiskan sehingga bawang merah menjadi translucent.
9. Masukkan tomato yang dipotong dadu.
10. Kacau hingga tomato hancur.
11. Masukkan garam, gula dan black pepper.
12. Masukkan daun basil yang disiat kasar-kasar
13. Kacau lagi sehingga campuran menjadi kering( between setengah jam ke satu jam)
14. Angkat dari api masukkan daun basil.
Sapukan sauce ni atas pizza crust, taburkan daun basil dan mozarella cheese.
Bakar dalam oven.
Penting : Pastikan oven dipanaskan pada suhu 210 - 220 darjah Celcius dahulu sebelum dimasukkan pizza ke dalamnya.
Bakar selama 20 - 25 minit especially bila dah tengok cheese tu mencair dan golden in color.
Kalau guna minced meat make sure minced meat tu dimasak dulu, kalau tak baking time jadi lama dan pizza crust boleh jadi keras.
Nota :
Satu yang saya suka tentang crust ni, tak payah ditumbuk atau dibiarkan naik seperti buat roti.
Masa dalam oven nanti crustnya akan naik tapi tak delah naik kembang.
Crust pizza ni more like thin crispy rather than deep pan crust yang agak tebal.
So, kira dalam masa sejam dah selesai (from the bowl to the mouth).
Selamat mencuba. |
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Category: Makanan & Resipi
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Post time 17-4-2005 01:40 PM
