Roti Paung Terengganu

The current craze in the house,  roti paung.  I love roti paung homemade.  Tak suka store bought sebab rasa dry and sometimes stale.  Roti paung kalau kat KT,  paling femes kat Shell Batu Buruk.  Pada aku,  not at all.  It's nothing to shout about.  Sigh..  Maybe sebab aku ni perfectionist.  Iffah is also a perfectionist!!  Ada pros and cons to that. 

Anyway,  this recipe aku alter a bit from my previous roti paung recipe. 

Roti Paung

500 gram tepung high protein  aka bread flour
100 gram caster sugar
80 gram salted butter - softened
2 1/2 tsp dry yeast
1 tsp GR superbake (kalau takde,  boleh omit)
50 gram susu tepung
250 gram ais sejuk dicampur ais

Cara2

1. Masukkan tepung, susu tepung, yeast, gula ke dalam bekas. Kacau guna whisk.
2. Buatkan lubang di tengah, masukkan butter dan air.
3. Dengan menggunakan dough hook, uli sampai sebati (lebih kurang dalam 20 minit) sehingga dough tidak melekat pada bekas.
4. Biarkan dough naik sekali ganda.
5. Panaskan oven to 180 degree celcius.  Grease 2 bekas bulat berukuran 9 inci dan 8 inci dengan butter.
6. Kemudian, tumbuk dough yang telah naik.Bahagikan dough kepada 30gram each, susun kedalam bekas bulat yang sudah digrease.
7. Biarkan dough naik sekali ganda, kemudian masukkan kedalam oven dan bakar selama 25-30 minit.
8. Keluarkan roti yang telah masak, grease dengan butter on top.

p/s : to those yang suka buttery paung, grease bottom of pan dengan margerine yang banyak sebelum diletakkan dough.

Kek Gula Hangus aka Sarang Semut

Call it whatever you want,  yang pastinya kek ni sangat femes among orang tua.  Some call it honeycomb cake,  some call it kek gula hangus or kek sarang semut.  Ciri2 yang patut ada pada kek ni,  dalam dia kena banyak lubang.  Tu masalah sikit sebab ada org buat,  sama recipe,  lubang ke laut.  Alhamdulillah last nite kek aku menjadi.

The truth is,  aku takde la suka sangat kek ni.  Selalu beli,  texture macam plastic,  keras,  kenyal and kering (3K.. Hehe). But this recipe yang aku guna,  is definitely a keeper.  Recipe ni diberi oleh my aunt,  cikda.  Sekali makan,  sedar2 dah sepinggan habis...  Huwaaaaa...  Habis la diet aku.  This cake termasuk dalam category  world,  3L. 3L tu apa? Lemak,  lembut dan lazat!

Jazakillahu khairan Mashitah sebab tolong mintak dengan cikda this recipe. 

Kek Gula Hangus Cikda

Bahan A
2 cups gula
2 cups air
250 gram pure salted cold butter

Bahan B
2 cups tepung gandum
250 gram susu pekat manis
7biji telur Gred A
2 tsp soda bikarbonat
1 tbs vanilla

Cara2:
1. Panaskan gula. Biar cair dan bertukar menjadi perang. Masukkan butter sejuk yang di potong kiub.  Kacau sebati.  Masukkan air,  kemudian sejukkan the mixture.

2.  Ayak tepung gandum dan soda bikarbonat.  Kemudian masukkan semua bahan A dan B ke dalam blender.  Blend sehingga sebati. 

3. Masukkan bahan ke dalam bekas acuan berukuran 10x10 inci.  Cling wrap acuan dan biarkan pada suhu bilik selama 2-4 jam.

4. Bakar selama 1 - 1 1/2 jam pada suhu 170 degree celcius. 

Banana Cake

When iman took a bite,  her reaction was "oh wow!!". Hehehe...  It's a wow banana cake.  Mok suka sangat.  Mok kata cake aku lembut and not too sweet.  Cuma mok being  orang tua,  prefers cake pisang with banana essence.

Yikes! I hate banana cake with banana essence.  That's the reason kenapa aku tak makan store bought kek pisang sebab mesti rasa the overwhelmingly yucky essence.

This recipe is adapted from taste.com.au.  Originally the recipe ada orange maple syrup.  But urgh...  Rasa mcm tak sedap je.  Pastu takut manis sangat.  Aku bukan seekor semut..  Hehe

BANANA CAKE
250g butter, at room temperature
180g (1 cup) caster sugar
2 teaspoons vanilla essence
4 eggs
700g mashed banana
330g (3 1/2 cups) self-raising flour, sifted
2 teaspoon bicarbonate of soda
160ml (2/3 cup) milk

1. Preheat oven to 180C. Brush a deep 22cm (top measurement) fluted ring pan with melted butter.

2. Use an electric beater to beat butter, sugar and vanilla in a medium bowl for 5 minutes or until pale and creamy.

3. Add the eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add banana. Use a large metal spoon to fold in half the flour and half the bicarbonate of soda. Fold in half the milk. Repeat with remaining flour, bicarbonate of soda and milk. Stir until just smooth.

4. Spoon the mixture into the prepared pan and smooth the surface. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes to cool. Turn onto a wire rack over a baking tray and set aside to cool.

Chocolate & Almond Marbled Bundt Cake

For this recipe,  aku guna Nordic Bavaria bundt pan. I love the taste of this cake.  The almond meal buatkan cake ni rasa lemak.  I brought some to tafsir class last nite,  erma makan 5 keping!  Hehe

Ingredients
250g pure butter, softened, plus extra for greasing
180g caster sugar
¾ tsp almond extract
2 tsp baking powder
180g plain flour
75g ground almonds
4 large eggs
3 tbsp milk
3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
100g dark chocolate chips
30g icing sugar, to dust

1. Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.

2. Cream the butter and sugar together until light and fluffy. Stir in the almond extract.

3. Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.

4. Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.

5. Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.

6. Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.