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aku malas fikir dah,rasanya jawapan mete 2 betul kot..:lol:
hanima Post at 24-8-2009 18:25 
apasal jwpn kita lak.....:sweat3:
tggu Je jwpn dr MAS....:laugh3: |
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bonus
a. roti pita
b. 
c. resepi
Bahan-bahan ( 8 biji )
200g tepung roti
50g tepung gandum
150g air
5g gula
5g garam
15g olive oil/minyak masak
2.5g dry yeast
Cara-cara Masukkan semua bahan-bahan ke dalam bread maker. On kan.. tunggu siap.
Keluarkan dari breadmaker. Tumbuk-tumbuk untuk keluarkan angin. Bahagikan adunan kepada 8. Buat bentuk bulat. Rehatkan selama 10 minit.
Letakkan sedikit tepung di atas papan pencanai. Ambik satu adunan tadi. Canaikan biar jadi leper.. saiznya lebih kurang 13cm.
Bila nampak dah naik sikit. Boleh bakar dalam oven pada suhu 230 degree selama 4 minit
*** Kalau uli dengan tangan. Guna air suam atau 40C. Adunan ni lembik sket.. jangan tambah tepung. Bila dah siap uli.. penaikkan sehingga 2 kali ganda. Lepas tu bolehlah ikut cara no.2 dan seterusnya.
d. malam hari terasa lapar
pergi kedai dengan bapa
order tambahan roti bakar
ditambah dengan roti pita |
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kalo macam ni lah ko jawap..
kompom salah ~!!! |
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morning........ |
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morning tari...... |
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soalan bonus
a. spaghetti
b. 
c. resepi spaghetti goreng
Bahan
250g Spagetti (rebus hingga lembut)
...
tari Post at 24-8-2009 09:12 AM 
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bonus
a. baguette
b. 
c.
Ingredients
* 1 teaspoon active dry yeast
* 1 teaspoon sugar
* 1 1/2 cups water (105-115 F)
* 2 1/2 teaspoons salt
* 4-4 1/2 cups unbleached all purpose flour
Directions
* In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 minutes) With wooden spoon, stir in 2 cups flour until combined.
* Stir in salt and 2 cups remaining flour until mixture forms a stiff dough.
* On a lightly floured surface, knead dough with lightly floured hands (8 minutes or until smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
* Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs.) Preheat oven to 400 F.
* Punch down dough and form into a long slender loaf.
* (21 inches long and 3 inches wide) Put loaf diagonally on a lightly greased large or 17" x 14" baking sheet and let rise uncovered for about 30 minutes.
* Baguette may be made up to this point 4 hours ahead and chilled.
* Make 3-4 diagnal slashes on loaf with sharp knife and lightly brush top with cool water.
* Bake loaf on middle rack 30 minutes or until golden and transfer to rack to cool.
d. dari labuan pergi ke miri
singgah sebentar dikediri
berseri wahai cik mas pagi ini
baguette jwpan diberi |
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tahniah tariiiiiiiiiiiiii:pompom:
pagi kak mas |
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SOALAN 01
a.Apa dia?
b.Paste 1 lagi picnya.
b.Tepek skt info ttgnya.
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Post time 24-8-2009 06:36 PM
Post time 24-8-2009 07:51 PM
Author
tari 
