Croissant Bread Pudding

Seperti biasa, a cheapskate mom like me can never resist offers. Masa pegi grocery shopping kat giant baru2 ni, ternampak kat their reduced corner, croissant selling for RM2 for 5 pieces. Tiba2 jadi tamak la pulak. Instead of buying one, I bought 3!! Adoi! sapa la nak menghabiskan croissant banyak2 tu makcik wey!

Maka, nak taknak, terpaksa la aku google recipe for bread pudding. Bila tengok recipe ina garten, macam menarik je. But as usual, lepas dah baca the reviews from other users, I tweaked the recipe to suit my not so sweet taste. Mok loves the bread pudding. First time dia suka makan bread pudding. Oleh kerana the bread pudding is creamy enough, aku tak buat the vanilla sauce. Actually, tu alasan orang yg malas. Hehe.. mintak maaf la ye, aku memang kurang gemar spending time in the kitchen more than necessary. 

What I love about this pudding is the crusty top. 

Tempting tak? hehe.. mok makan 1/4 of this 

Croissant Bread Pudding

Ingredients 
3 large whole eggs
8 large egg yolks
1 1/2  cups cream
2 cups milk
1  cup sugar
1 1/2 teaspoons pure vanilla extract
1 tbs cinnamon powder
6-7 croissants, preferably stale
1 cup raisins

Directions 
1. Preheat the oven to 350 degrees F. 

2. In a medium bowl, whisk together the whole eggs, egg yolks, cream, milk, sugar, cinnamon powder and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally.

3. In a 9 x 9 square baking dish, distribute the bottoms of the sliced croissants, then add the raisins in between the sliced croissant, being sure the raisins are between the layers of croissants or they will burn while baking.

4. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filled with 1-inch of hot water.

5. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape.

6. Bake for 45 minutes. Uncover and bake for 30 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Tuna Buns

Mood meroti masih lagi ada. This time buat tuna buns. The girls suka sangat tuna buns. In order to get the girls makan apa yang aku masak, I have to masak according to what they like or what they might like. Both iman and iffah are like me, we are not nasik people. Tak makan nasik few days pun takpe. We can live on roti!! Roti rules in this house. Tapikan, hubby lagi suka makan nasik dari roti.. :(

Hari ni iffah dah boleh pergi sekolah. Alhamdulillah she has fully recover from the allergic reaction towards HPV vaccine. She will not continue to take the 2nd and 3rd dose. Too risky for me to take chances walaupun Iffah beria2 nak sebab dia baca the benefits of the vaccine. She said the pros outweigh the cons. Apa2 je la adik.. I will not allow that to happen.

Tuna buns

Basic Sweet Bun Dough
Recipe by Isma Maisarah

500gram high protein flour
2 1/2 tsp instant yeast
1/4 cup castor sugar
1/2 tsp salt
2 tbs milk powder
1/2 tsp baking powder
1 tsp bread improver (boleh omit)
1 tbs water roux
1 biji telur - dipukul
200-220 ml ice cold water aka air sejuk dari peti
30gram butter (room temperature)

Water roux 
1/4 cwn tepung gandum
250 ml air

To make the water roux, just add flour to the water, cook under low heat until it thickened. Cool it.

Tuna Filling 
2 can tuna in olive oil
1/2 cup mayo
1 tsp serbuk lada hitam

Masukkan tuna kedalam mangkuk, campur mayo dan serbuk lada hitam. kacau sebati


Cara2 

1. Masukkan semua dry ingredients tepung, yeast, sugar, milk powder, salt, bread improver dalam mixing bowl. Buatkan lubang, masukkan air suam, telur, water roux, butter.

2. Uli sehingga dough tidak melekat pada jari/dough hook. (maybe dalam 15-20 minutes)

3. Tutup dough dengan cling wrap atau kain lembab. Biarkan dough naik sekali ganda.

4. Apabila dough dah double in size, tumbuk keluar angin. Celup tangan dalam tepung, bulat2 kan dough. Berat setiap dough adalah 40gram.

5. Masukkan filing tuna kedalam dough roti, bentukkan dan biarkan naik sekali ganda. Roti dibakar pada suhu 180 degree celcius selama 25-30 minutes depending on suhu oven.

6. To glaze the buns, just campur sebijik telur with a little bit of fresh milk and water. pukul and gunakan berus untuk disapu ke atas roti sebelum dimasukkan ke dalam oven.

Basic Sweet Bun Dough

Sejak dua menjak ni, I am a bit rajin untuk meroti. Maybe sebab the girls pun dah taknak makan nasik sangat. Kadang2 kesian jugak bila asyik beli roti kat kedai je. Roti kat kedai, to me, less nutrition. Bila buat roti sendiri, we can add anything to it to make it more nutritional for our family. Most of the  the time bila aku buat loaf, i will add habatuss sauda to it. Buat sweet bun ni, memang tak boleh la. kang pelik pulak rasanya.. hehe

This recipe aku ambik from group roti dalam facebook. The recipe was shared by Isma Maisarah. I made few changes to the original recipe termasukla mengurangkan gula.  Thank you Isma.

 Sardine buns for iffah

Butter and sugar buns for hubby. He ate 4 pieces of this in one go! 

Basic Sweet Bun Dough

Ingredients

1kg high protein flour

5 tsp  instant yeast

1/2 cup castor sugar

1 tsp salt

4 tbs milk powder

1 tsp baking powder

2 tsp bread improver (boleh omit)

2 tbs water roux 

2 biji telur - dipukul

440 ml warm water

60gram butter (room temperature)

Water roux

1/4 cwn tepung gandum

250 ml air

To make the water roux, just add flour to the water, cook under low heat until it thickened. Cool it. 

Cara2

1. Masukkan semua dry ingredients tepung, yeast, sugar, milk powder, salt, bread improver dalam mixing bowl. Buatkan lubang, masukkan air suam, telur, water roux, butter. 

2. Uli sehingga dough tidak melekat pada jari/dough hook. (maybe dalam 15-20 minutes)

3. Tutup dough dengan cling wrap atau kain lembab. Biarkan dough naik sekali ganda.

4. Apabila dough dah double in size, tumbuk keluar angin. Celup tangan dalam tepung, bulat2 kan dough. Berat setiap dough adalah 40gram. 

5. Boleh buat macam2 roti, samada menggunakan inti, gula, sausage or crab meat. Setelah dough dibentukkan, biarkan naik sekali ganda. Roti kemudian dibakar pada suhu 180 degree celcius selama 25-30 minutes depending on suhu oven.

6. To glaze the buns, just campur sebijik telur with a little bit of fresh milk and water. pukul and gunakan berus untuk disapu ke atas roti sebelum dimasukkan ke dalam oven. 

Country Seed Bread

Sejak dua menjak ni, makin rajin aku meroti. Alhamdulillah. Abah sangat happy bila aku buat homemade bread. This time, aku cuba recipe dalam allrecipes.com. Hubby telah dipaksa menjadi driver aku untuk ke Bagus Melawati. Bagus Melawati tu kalau takde drebar, memang boleh nangis sebab takde parking. Huhuhu... punya la ramai manusia parking kat area tu.

When it comes to buying seeds and grains, kat Bagus tak banyak option. One of these days, kena ajak hubby temankan aku pegi Bake With Yen kat Chow Kit. Last I went there was with Nora. Err.. sangat tak sesuai dua orang makcik yang berjubah pergi tempat tu without mahram sebab on weekends, you can see kupu2 malam berterbangan.. Sekali pandang, peh! lawa giler.. Dua kali pandang, jantan rupanya.. Nak tergolek kejap makcik ni akibat terkejut yang amat sangat. 

Anyway, back to the recipe. I tripled the recipe sebab nak bagi some to abah and keep some for 2-3 hari. 

Country Seed Bread
Adapted from Allrecipes.com

INGREDIENTS:

2 1/4 cup water
4 teaspoons honey
1 tablespoon molasses
4 teaspoons canola oil
1  teaspoon salt
4 cups bread flour
2 cup whole wheat flour
6 tablespoons flax seed - toasted and grind
2 teaspoons nigella seeds (optional)
4 teaspoons poppy seeds
2 tablespoon sunflower seed
2 tablespoon pumpkin seed
3 tablespoon whole flax seed
4 1/2 teaspoons active dry yeast

Method

1.Tip the flour, ground flax seeds, seeds, yeast and salt into a large bowl.

2. Mix the water, oil, molasses and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.

3. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.

4. Oil two 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr.

5. Heat oven to 180C/gas 6.  Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.

Seed and Grain Loaf

I am in love with homemade loaves! Especially the healthy ones. Hubby pun sangat suka homemade loaves. Selalunya  bila buat loaf, I would send some to abah coz abah tak makan roti biasa. He is now on pantang from telur. So anything yang ada telur, dia tak boleh makan. Abah kena pantang until tangan kanan dia baik sepenuhnya. As it is now, patah tangan kanan tu belum betul2 baik lagi.

Normally, hubby akan request olive bread, tapikan, boring la asyik buat recipe sama je. So tadi, aku google, and found one yg sesuai dengan barang2 yang ada dalam pantry. Today I am a bit busy, memang takde masa la kalau nak keluar beli barang. My junior, Aton, ordered Red Velvet Brownies and Congo Bar. Kena siapkan order dulu baru boleh bersuka ria.

Seed and Grain Loaf
Adapted from GoodFood

Ingredients

400g wholemeal flour
100g high protein bread flour
1 tbsp nigella seeds (habatussauda)
1 tbsp poppy seeds, plus extra for topping
3 tbsp pumpkin seeds
2 1/2 tsp dry yeast
1 tsp salt
350ml hand-hot water
2 tbsp olive oil
1 tbsp clear honey

Method

1.Tip the flour, seeds, yeast and salt into a large bowl.

2. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.

3. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.

4. Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr.

5. Heat oven to 180C/gas 6. Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.

Monkey Bread

Dah lama aku tengok monkey bread recipe, tapi tak terbukak hati untuk buat. Tiba2 semalam, dalam facebook newsfeed aku banyak pulak pages yang aku follow that featured monkey bread. One of the recipe yang menarik is featured in sally's baking addiction. Tapikan, bila tengok butter yg digunakan tu untuk dip the dough about 1 1/2 cup, aku rasa sedikit nak pengsan. Takut berlemak2 badan aku nanti.

So I took my time, google few recipes. Pastu tengok the ones yang buat dough from scratch, and I found one perfect recipe. I tweak the recipe a bit, as usual. Sigh.. sesuka hati je aku ni ubah recipe orang. This monkey bread memang to die for. Kalau korang suka cinnamon pull apart bread yang aku buat dulu, this is better. Maybe sebab it's drenched in butter kot. Memang sangat tidak sesuai untuk orang yang diet.

Mula2 kan, lepas aku bake this bread, aku taknak rasa. Pastu Speda (my schoolmate) suruh rasa. Bila dah makan satu, takleh stop! Arghhh!!! sedap giler.. sob sob.. there goes my diet. Sedih la ni.

Sedap!!

Makan dengan kopi panas! peh!

Monkey Bread
Mel's Kitchen

Ingredients

Dough:
• 4 tablespoons salted butter, divided, 2 tablespoons softened and 2 tablespoons melted
• 1 cup milk, warm 
• 1/3 cup water, warm
• 1/4 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 3 1/4 cups all-purpose flour, plus extra for work surface
• 
  
Brown Sugar Coating:
• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup of salted butter, melted

Directions

1. Butter a Bundt pan with butter. Use a pastry brush or a paper towel or anything that will really help get inside all of those nooks and crannies. Set aside.
2. In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook (see below for instructions to make the dough by hand). Turn the machine to low and slowly add the milk mixture and softened butter. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. 
3. If you think the dough is too wet (i.e. having a hard time forming a cohesive mass), add 2 tablespoons flour at a time and mix until the dough comes together (it should still be on the sticky side, just not overly wet). Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled
4. While the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
5. To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.
6. Roll each dough piece into a ball (it doesn't have to be perfect, just get it into a rough ball-shape). Working one at a time, dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan, staggering the seams where the dough balls meet as you build layers.
7. Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan.
8. Heat the oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.

Notes

Monkey Bread without a Mixer: Mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn it out onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until the dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.

Roti Paung

Setelah sekian lama tak blog hopping, finally I got the time to do so. And, it so happen that masa tu k.ratna @mamawandiha posted recipe paung terengganu. Excited nak cuba. Hubby suka sangat makan roti ni. So far the best one yang aku penah rasa dijual kat pasar kedai payang. Nyonya ni jual roti belakang pakcik yang jual kuih banyak. Nanti next time aku balik KT, aku akan ambik gambar. According to nyonya ni, roti tu ada sorang pakcik yg duduk panji alam yang hantar. Memang sedap paung dia, but kena pegi awal sebab cepat habis.

As usual, when it comes to cooking, aku akan guna whatever is available in the kitchen. So this recipe has been tweaked. Hubby cakap memang sedap cuma dia tanya kenapa takde margerine kat bottom of the roti. I am trying to serve food that is low in calorie. Dah ler recipe ni calls for 100gram of butter. Kalau aku grease the pan with extra magerine, suka la lemak2 dalam badan aku ni. So, kalau ada yang suka the margerine taste, boleh la grease pan tu menggunakan margerine yg banyak.

Roti Paung

500 gram of high protein flour (tepung berprotein tinggi)

100 gram salted butter

25 gram susu tepung

50ml susu segar

200ml air suam

2 1/2 sudu kecil yeast

100 gram gula castor

Cara2

1. Masukkan tepung, susu tepung, yeast, gula ke dalam bekas. Kacau menggunakan whisk

2. Buatkan lubang di tengah, masukkan butter, susu segar dan air suam.

3. Dengan menggunakan dough hook, uli sampai sebati (lebih kurang dalam 10-12 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 40gram 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. 

Simple Garlic Toast

What do you do when you have extra baguette at home? Garlic bread! The girls love this version of garlic bread. Masa pegi tesco, aku jumpa the garlic salt. So what I did was to letak garlic salt dalam extra virgin olive oil, then dip the baguette dalam olive oil + garlic salt tu. Pastu tabur dried parsley. Baked from 15 minutes, 200 degree celcius. 

Bila cicah dengan mushroom soup, it tasted heavenly!

Cinnamon Chocolate Chips Swirl Bread

Waa... lama sungguh aku biarkan blog ni sendirian. I was so not in the mood to update. Asyik balik Terengganu je, takde masa nak main masak2 or ambik gambar.

Cinnamon Choc Swirl Bread

Sungguh sedap! especially bila makan panas2. Semerbak bau rumah dengan choc and cinnamon :)

Adapted from Technicolor
Cinnamon choc chip swirl bread
slightly adapted from The SoNo Baking Company Cookbook

Dough:
¾ cup (180ml) warm whole milk
1 ¾ teaspoons active dried yeast
3 ¼ cups (455g) all purpose flour
½ cup + 1 ½ tablespoons (85g) whole wheat flour ( I didnt use whole wheat, instead I used all purpose flour)
3 tablespoons caster (superfine) sugar
¼ teaspoon salt
6 ½ tablespoons (91g) unsalted butter, cold, chopped
½ cup + 2 tablespoons water ( I used 3/4 cup of water. I like my dough to be a bit sticky coz sticky dough means softer bread)
2/3 cup dark chocolate chips (I used chopped chocolate bar)

Filling:
2/3 cup (133g) caster (superfine) sugar
1 tablespoon ground cinnamon
1 large egg, beaten, for egg wash
1 tablespoon unsalted butter, melted

1. Start by making the dough: in a small bowl, mix the warm milk and the yeast with a fork and set aside until foamy, about 5 minutes.

2. In the bowl of an electric mixer, using the paddle attachment, beat the all purpose flour, whole wheat flour, sugar, salt and butter on low speed until butter dissolves into the dry ingredients. Add the yeast mixture and the water and beat on low speed until well combine – the dough should be tacky but not sticky when touched; if the dough is too dry, add water by the tablespoon.

3. Turn the dough onto an unfloured surface and knead until dough pulls together in a ball and becomes less tacky. Knead for 7-9 minutes or until dough is smooth and springy. Pat the dough into a 23cm (9in) round, sprinkle with the chocolate chips (or raisins), and knead briefly to incorporate. Form a ball with the dough, place into a lightly oiled large bowl, turn so both sides are coated, cover with plastic wrap and let rise in a warm place (at least 21°C/70°F) until increased in bulk by 1 ½ times and very soft, 1 to 1 ½ hours.

4. Deflate the dough: using a plastic pastry scraper, turn the top of the dough down and the bottom up. Turn the dough so that the smooth side faces in. cover with plastic wrap again and let rise in a warm place until increased in bulk by 1 ½ times, about 1 hour.

5. Make the filling: in a small bowl, mix the sugar and cinnamon together. Measure out 1/3 cup of the mixture and reserve it separately.

6. Turn the dough onto an unfloured surface, gently stretch it to make a 15x35cm (6x14in) rectangle, then brush with the egg wash. Sprinkle with the cinnamon sugar mixture, allowing 2.5cm (1in) borders at top and bottom. Rolling from the top, roll the loaf as tightly as you can into a log. Gently press the seams together. Place the loaf seam side down in a buttered 21x11cm (8 ½ x4 ½ in) loaf pan.

7. Cover loosely with plastic wrap and let rise until increased in bulk by 1 ½ times, 30-45 minutes.
Set the oven rack in the middle position. Preheat the oven to 260°C/500°F.

8. Place the loaf on a baking sheet, put it in the oven and immediately reduce the temperature to 190°C/375°F. bake, rotating about two-thirds of the way through the baking time, until the crust is evenly brown and the loaf sounds hollow when tapped on the bottom (using oven mitts, carefully lift the bread from the pan and gently tap on the bottom with your knuckles), 40-45 minutes. Remove from the oven, unmold onto a wire rack and let cool completely.

9. Brush the cooled loaf with the melted butter and sprinkle with the reserved cinnamon sugar mixture. Place the loaf back on the wire rack and let stand until sugar coating dries, about 30 minutes.

Projek Meroti 2012

Setelah berbulan tak buat roti, finally yesterday, aku berjaya mengatasi kemalasan melampau dan berjaya menguli roti menggunakan mixer! hehe... Tak kuasa ler nak uli guna tangan. Since I was gone for more than 1 month, barang2 kat pantry tu sgt2 limited. I had to make do with whatever that I have. Mula2 plan nak buat floss buns, tapi tengok chicken floss dah habis. Bukak freezer, ada 7 pieces of hotdog tinggal. So I ended up with pizza buns and serunding buns. Serunding daging tu neighbour sebelah yang bagi. Sedap! :D

I'm still using the sweet bun recipe shared by Happy Flour. I love her recipe sebab aku tak payah guna any additive, and roti still lembut dan gebu. Lagipun I'm the kind yang, kalau dah sesuai dengan satu recipe, aku akan guna that recipe je unless buat kek. With roti, malas nak trial and error sebab it's time consuming bila buat roti ni. So, kalau aku end up dengan recipe yang tak menjadi, I'd be wasting my time.

Aku dah penah kena sekali, masa buat roti naik. Someone gave me a recipe, which she herself hasnt tried. Maybe because it was from a recipe book, she thought it's foolproof. Ended up, aku wasted more than 10 hours menunggu roti yang tak naik2. Memang frust! To me, if u wanna share a recipe, share a foolproof recipe which has been tried. Tak boleh expect orang mencuba untuk kita. Err.. that's my 2 cents. Sorry sangat kalau aku ada mengguris hati sesapa. It was unintentional.

 Pizza bun

Serunding buns

Recipe (This recipe is perfect! but I reduced the sugar)

Ingredients
(Basic Sweet Buns Dough)
200g bread flour
100g plain flour
6g instant yeast
55g sugar (I only use 2 tbs)
140g milk
1 egg
1/2tsp salt
45g butter

100g raisins } soak for 5mins
1tsp water } then squeeze out liquid

Steps:
1. Combine all ingredients in a mixer, except butter and rasins.
2. Beat at medium speed until it form a dough and add in the butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Cover the dough and let it prove for 45-60mins.
5. Flatten the dough on a lightly floured surface and knead in the raisins.
6. Divide dough into about 55g each portion and rest for another 10mins.
7. Shape into round ball and arrange it on a greased tray.
8. Cover and leave to prove for 45mins until it doubled in size.
9. Preheat oven to 190C.
10.Brush surface with milk and bake in a preheated oven for 10mins until buns is brown.
11.Remove buns from tin, brush surface with butter and cool on a wire rack.

Note: You can use this basic sweet buns dough to make any types of buns of your choice. If you prefer a softer buns, just add 1/2tsp of bread improver or softener.

Brazilian Rolls

Ages ago.. I made these...

Pao de Queijo

 

Dan seperti biasa, makcik ini lupa nak upload dalam blog sampai dah berkebuk dalam folder. This was introduced by Gart. Memang sedap! Cuma, sepatutnya, dia jadi bulat2, gelembung2. Aku punya gelembung dalam oven je, bila keluarkan, dah mendap balik. Apa2 pun, memang sedap! Piyee (my stepson) habiskan 2 tray! That's a lot ok! Ada la dalam 20 bijik. Hairan aku, mana dia park semua makanan tu.

Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites 1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese

*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

1.Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times. 
2. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
3. Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.

Gifts from Riyadh

Alhamdulillah Friday tak sebusy Thursday. Makcik Ton pun dah sihat, so boleh la tolong tengokkan Raina jugak. Aku puasa, so, lunch aku masak simple je. As always, the girls' favourite, Sup Ayam. One of these days, kalau aku ingat, I'll upload and share the recipe. The girls' love it. Kalau hari2 makan sup ayam pun takpe.

My good friend Za, kirim barang to her hubby yg balik Msia for aku. Since aku suka masak, barang2 yang dikirim pun memang barang2 masak. Thank you so much Za for the gifts, aku really appreciate it. Iman dapat few pashmina from Aunty Za.Oleh kerana Iman dah jumpa her "bossom buddy", now, bila keluar rumah, dia dah kena pakai tudung. She chose to wear pashmina bila keluar, ala2 her ciksu.

 Za kirim pashmina, ajwa dates, pistachio, chocolates

 Mozarella and cream cheese pun ada. Za kirim about 1.5kg of mozarella!! Memang gemuk dan gebu la aku lepas ni

 And ada 2 container of kunafa dough. Lepas ni, kalau aku jumpa ricotta cheese, I'll try making kunafa

Oleh kerana ada 1.5kg of Mozarella cheese dalam peti, maka aku terpaksa la start masak menggunakan mozarella cheese tu. Another few kilos of mozarella, cheddar and parmesan baru je sampai from Doha, dibawak oleh Pak Abu. Aduhai.. memang before raya, it will be sessi aku menggemukkan badan dgn cheese.

I made pepperoni pizza and chicken mushroom pizza for dinner. Lupa nak ambik gambar sebab aku sibuk makan the pizzas for berbuka. By the time ingat nak ambik gambar, pepperoni pizza dah licin. Shariff ate 3 slices of the pepperoni pizza. I baked wholemeal bread with chicken meatloaf for hubby.  

 Wholemeal Bread with Chicken Meatloaf

Gambar a bit gelap sebab aku ambik waktu malam.

Wholemeal Bread with Chicken Meatloaf

Recipe : Dairimama

Ingredients

Few slices of wholemeal bread (gardenia, high-5 or whatever brand you like)

few slices of chicken meatloaf

few slices of sliced cheddar cheese

1/2 cup grated mozarella cheese

1/2 cup pizza sauce 

mayonaise

chili sauce 

shredded seaweed for garnishing

Methods

1. To make the pizza sauce - 8 tbs tomato sauce, 6 tbs  tomato paste, 1 tablespoon  thymes, 1 tsp salt, 2 tbs sugar, mix together. 

2. Spread the pizza sauce kat atas wholemeal bread. Letak chicken meatloaf atas the bread, topped with sliced cheddar cheese, then letak chili sauce, mayo and sprinkled dengan mozarella cheese. 

3. Baked for about 15 minutes in 180 degree celcius oven.

4. Once it's done, sejukkan, then sprinkled shredded seaweed on top. 

Hubby loves the taste!

Second Attempt At Baking Apple Dumplings

First attempt at baking the Country Apple Dumplings ended with a failure sebab dough aku refused to rise. The mistake was, susu yang terlalu panas. Itu akibat dari multi tasking sambil panaskan susu. Moral of the story is, avoid multi tasking semasa memasak.

Mula2, pagi semalam, aku dah decide takmau baking sebab still frust dengan dough yang tak jadi tu. Tapikan, lepas hantar the girls to KAFA, Shariff and Raina dah tido, rasa macam boring pulak. Kalau ikutkan hati, nak je aku tido dengan Shariff and Raina, but I hate sleeping siang hari unless terlalu penat. Then tiba2 je, aku dah ada kat dapur, and tangan dah sukat gandum.

Tak sampai 15 minit, dough for my crescent rolls pun dah siap untuk dibiarkan bertapa selama sejam. The apple dumplings recipe calls for frozen crescent rolls, tapi aku nak cuba jugak buat rolls sendiri untuk kurangkan kandungan lemak and to make it as healthy as possible (Of course cannot be healthy la kan sebab involved butter). 


Setelah menggoogle dan study few crescent rolls recipes, aku ended up with the one dalam allrecipes.com. Buat crescent rolls ni takde la leceh mana, cuma kena tekun je sikit. I made few changes to the original recipe, to make it easier for me to prepare the dough. By the way, hubby still tak bagi consent for Iffah to go to Bandung. Huhuhuhu.. Iffah is so sad. Macam mana aku nak pujuk hubby?? Ishk! geram betul la kat dia! Rasa nak cubit2 je.

 Country Apple Dumplings

 Too irresistible! 

 Mula2 plan nak makan 1/2 je, tapi lepas dah rasa 1/2, takleh stop! Habis hancus dietku!

Sebelum dibakar. Aku tengok youtube on how to lipat/gulung the rolls. This picture was taken before aku siram the crescent rolls with butter sugar mixture and mountain dew. 

Frozen Crescent Rolls

Adapted from allrecipes.com

Ingredients

1 cups milk - luke warm

1/2 tbs dry yeast

1/4 cup sugar

1/2 cup butter

2 teaspoons salt

3 eggs, beaten

4 1/2 cups all-purpose flour, divided

1/4 cup butter, melted (for brushing dough)

Directions

1. In large mixing bowl, add the dry ingredient ie flour, yeast, salt, sugar, whisk it. Make a whole in the middle, add the wet ingredients ie eggs, milk and butter.

2. Use a dough hook, knead until smooth and elastic, about 6-8 minutes.

3. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1-1/2 hours. Punch the dough, and divide dough into 2 parts.

4. Flatten each into a circle about 12 inches in diameter and brush with melted butter. 

5. Cut each circle into 8 triangles.

Country Apple Dumplings
Adapted from allrecipes.com

Ingredients
2 large Granny Smith apples, peeled and cored
crescent roll dough (the one that I made)
1/2 cup butter
1/2 cup brown sugar
1/4 cup coarse sugar (next time, I'll omit this coz I still find it a bit sweet for my taste)
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew

Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles.
3. Roll each apple wedge in crescent roll dough starting at the widest end.
4. Pinch to seal and place in the baking dish. Leave it for about 1/2 hour.
5. Melt butter in a small saucepan and stir in the sugar and cinnamon, until thickened. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
6. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Frustrating Day!

What can be more frustrating than when your dough refused to rise? Actually, banyak benda, tapi malas nak pikir. Semalam, dough aku just refused to rise. I was so frustrated. Rasa geram pun ada gak kat dough tu. I think I made a mistake of heating the milk to an almost boiling point. It should be luke warm not boiled! Tu la akibatnya bila banyak sangat benda yang dipikirkan.

I was supposed to make Apple Dumplings using crescent dough, tapi, since dough aku tak naik, terpaksa la aku scrap off the project. I'll try it again today. This time hopefully, menjadi. Petang semalam, lepas dough takmau naik, aku terus keluar, tinggalkan Shariff yang tengah tido dengan Makcik Ton. I thought the girls keluar at 4.30pm, punya la beria, pukul 4pm dah tunggu. Alih2, aku kena tunggu sejam lebih. 5.15pm baru Iffah keluar! Lama giler menunggu dalam kereta.

Iman pulak keluar pukul 6.15pm. So, aku pun ajak la Iffah ke Wangsa Walk dulu. I wanted to pick up the tickets for Transformer on Friday nanti. Luckily orang tak ramai beratur. Risau jugak kalau kena beratur panjang, takut terlambat ambik Iman from school. Lepas ambik tiket wayang, aku singgah Cold Storage, beli mascarpone cheese. K.Mei ordered 2 dozens of RVC on Saturday. Sampai kat sekolah KAFA, Iman dah tunggu depan sekolah, dia baru je habis the extra class.

Balik rumah, siap2, lepas maghrib, aku keluar dengan adik aku, Mas and the girls to Carrefour. Actually, lama betul aku tak beli groceries kat Carrefour. Selalunya beli kat Jusco je sebab malas nak bersesak dengan orang kat Carrefour. Aku cuma beli barang dalam list phamplets Carrefour je sebab barang2 tu memang murah betul. Tapi, beli barang dalam list pun, cost aku almost RM400. *sigh*..  Macam mana la those yang berpendapatan less than RM3k nak survive? I didnt even buy barang basah, tu semua barang kering.

Masa nak bayar groceries aku tu, I saw this one couple yang bawak 2 trolley penuh dengan Mi Sedaap. Satu bungkus Mi Sedaap is selling for RM2.39, which is cheaper by RM1.50 dari tempat lain. Aku rasa, couple tu borong more than 100 bungkus of Mi Sedaap. I wonder, apa la dia nak buat dengan Mi Sedaap yang banyak macam tu? I saw the couple bawak 2 orang anak about 1 year old and 3 year old. Takan bagi anak makan Mi Sedaap je kot? Or maybe dia berniaga Mi Sedaap? Musykil sungguh...

Cinnamon Buns

Cinnamon Buns

Adapted from Happy Flour

 

Ingredients
(Basic Sweet Buns Dough)
200g bread flour
100g plain flour
6g instant yeast
2 tbs sugar
140g milk - warm slightly
1 egg
1/2tsp salt
45g butter

1/2 tsp bread improver/softener (optional) - (I didnt add any and yes, my bread is not as soft, but I'm trying my best not to add additive to the food I prepared unless necessary)

Steps:
1. Combine all ingredients in a mixer, except butter.

2. Beat at medium speed until it form a dough and add in the butter.
3. Continue to beat until it form a smooth and elastic dough.
4. Cover the dough and let it prove for 45-60mins.
5. Flatten the dough on a lightly floured surface.

6. Divide dough into about 55g each portion and rest for another 10mins.
7. Shape into round ball and arrange it on a greased tray.
8. Cover and leave to prove for 45mins until it doubled in size.
9. Preheat oven to 190C.
10.Brush surface with milk and bake in a preheated oven for 10mins until buns is brown.
11.Remove buns from tin, brush surface with butter and cool on a wire rack.

Note: You can use this basic sweet buns dough to make any types of buns of your choice. I added 1 tsp of cinnamon to 1 cup of brown sugar and spread it on a flatten dough. Then I roll the dough before cutting it into few pieces and aranged it on a greased tray.

 

Roti Arab For Dinner

Semalam kan birthday Iffah. Patutnya kita orang keluar dinner sama2, but hubby was busy with few meetings and came back very late. Poor Iffah. Mama cuma masakkan Roti Arab and Gulai Kampung Ayam je. Cake pun belum bake lagi. Iffah requested RVC, but mama nak buat vanilla cupcakes with lemon curd filling and vanilla frosting.

Erm.. Takpe la adik, this Saturday mama will definitely bake something special for you. My SIL order 2 dozens of RVC for her friend's birthday on Friday ni. So, alang2 nak buat RVC, I might as well buat for Iffah sekali, plus the vanilla cake. I will be super duper busy this. Dah ler plan nak masak nasi telur yang leceh tu this saturday. Garu kepala kejap..

By the way, semalam, I was supposed to go running at 7am, but I didnt! I ditched my cardio day and went out for breakfast dengan hubby. I ate Lontong somemore!! Urgh! Memang hancus diet aku semalam. Tapikan, masa nak bayar breakfast tu, aku terjumpa mak x-bf aku. Dia belanja aku makan. Aku mati2 takmau dia bayarkan, but she insisted. Adus! Malunya!! Hubby cakap, kalau dia tau ada orang nak belanja, he'd eat more (Grrr.... ). Ya rite! Rasa nak je lepuk2 hubby dalam kereta semalam.

 Memang tension giler masa ambik gambar ni sebab Shariff dok pester me to talk to him. Grrr.. 

 Aku cuma buat dalam 8 bijik je sebab roti arab tu cuma for the girls. Tu pun the girls makan sebijik sorang. Luckily adik aku, Mas and Ayu tolong habiskan.

 *sigh*... not so nice shot. Ni semua Shariff punya pasal. Tu pun petang semalam, masa ayah dia nak datang ambik, dia taknak balik, nak duduk dengan mama.

Roti Arab (recipe can be found here too)

Source : Rina

Roti Arab :

(sukatan ini utk 7 kpg roti)

Bahan- bahan

1 cup flour

3 sudu besar Coffee Mate

1 tbs gula 

1/2 tsp garam

½ tsp dry yeast

1 tbs  corn oil

1/3 cup air suam

Cara-cara :

1. Mix the dry ingredients ie flour, sugar, salt, yeast and coffee mate.

2. Buatkan hole di tengah, masukkan air suam dan corn oil.

3. Uli semua bahan sehingga jadi doh, (kalau terlebih air boleh tambah tepung sedikit). 

4. Biarkan sehingga doh kembang dua kali ganda. 

5. Tumbuk doh dan bulatkan menjadi 7 dough yang kecil. 

6. Canaikan dengan roller (taburkan sedikit tepung atas papan canai supaya tak melekat).

7. Goreng dalam minyak yang banyak &  panas.

Pide Again?? Erk..

I know, I know.. It's kindda membosankan bila asyik masak benda yang sama je. Kat rumah ni, aku masak nasik and lauk for the girls, but sometimes, bila dah siap, aku terlalu penat nak ambik gambar.

Pide ni hubby yang request. Kebetulan aku ada minced mutton dalam freezer. Aku pun terpaksa la jadi isteri mithali dan menguli dough pada pukul 6.45am. Why so early? Because he has meeting pagi2. Lepas exercise je, aku dah kena siapkan his lunch box. Nasib baik le semalam panas, kejap je dough aku dah kembang.

As for the girls, I cooked their favourite! Meehoon sup with pegedil udang kering. Aku suka sangat makan pegedil udang kering. Sedap!! I learned the recipe from Ella. Thank you Ella. Recipe mak mertua engkau tu memang sedap. Sejak belajar masak pegedil cara mak mertua Ella, aku dah tak penah masak pegedil daging or ayam. Thank you again Ella.

This time aku guna minced mutton and sprinkled with grated cheddar cheese.

 Why am I feeling hungry now? huhuhu..

Cantik tak timun aku tu? Cuba teka, timun betul ke timun palsu?

As always, when it comes to pide, aku akan guna recipe Citra. Her recipe works and the pide turned out to be so delicious.

Tavuklu Pide (you can read it here too)

Adapted from Citra

Ingredients for the pide bread

2 cups of flour

2 tsp instant yeast

1/2 tbs sugar

1/2 tsp salt

4 tbs virgin olive oil

3/4 cup luke warm water

1. Take 2 tbs flour, mix with sugar and yeast. Add 1/4 cup of luke warm water and let it stand for 30 minutes.

2. Mix the dry ingredients, then make a hole, pour in the wet ingredients. Knead the dough until it no longer stick to your hands. I used stand mixer :)

3. Cover the dough, let it  rise until it double the size.

Filling ingredients
1/2kg of minced mutton
2 medium size onions. Chop roughly.

4 clove garlic. finely grated/ chopped.
1/2 bunch chinese celery. roughly chop.
1/2 tbsp Cayenne pepper
1 tbs black pepper
2 tsp salt
2 whole tomatoes - roughly chopped
1 red Chili - roughly chopped
2 tbs Olive oil

1 dried basil leaf - crushed
shredded cheddar cheese
 

Mix well the ingredients

Assembling the pide :

1. Divide pide dough into few equally sized balls. I made 6 small pide using the dough. 

2. Roll each balls into an oval shape, 0.5cm thickness dough using the rolling pin.

3. Brush the surface with olive oil, place the lamb filling in the middle. Sprinkle with shredded cheddar cheese

4. Fold the edges of the oval shaped dough into the middle. The pide will look like a small boat.

5. Preheat the oven at 150 degree celcius, bake the pide for about 20-30 minutes.

Tavuklu Pide again

Our favourite! It's so simple to make, and sangat2 sedap. I made this last week, on Friday. Tak sempat nak upload gambar sebab too many things to talk about, too many photos to upload. I was in a hurry masa bake the pides. So tak sempat nak tunggu dia betul2 garing. I love eating pides when it's fresh from the oven. Sedap!!

As always, aku guna lamb/mutton slices untuk the filling coz hubby tak makan meat/chicken.

 I love it when it's a little bit crispier.

  Hubby la ni, tak sempat2 nak tunggu sampai betul2 brown.

Eat it on its own or with alfalfa. Yummy!

Tavuklu Pide (you can read it here too)

Adapted from Citra

Ingredients for the pide bread

2 cups of flour

2 tsp instant yeast

1/2 tbs sugar

1/2 tsp salt

4 tbs virgin olive oil

3/4 cup luke warm water

1. Take 2 tbs flour, mix with sugar and yeast. Add 1/4 cup of luke warm water and let it stand for 30 minutes.  I didnt have time to proof the yeast. I mix the dry ingredients and make a hole in the center for the wet ingredients. 

2. Mix remaining flour and salt together in another bowl, make a hole in the middle and pour the wet ingredients in. Knead until smooth and the dough no longer stick to your fingers.

3. Cover the dough with cling wrap or a wet napkin. Let it double in volume. 

Filling ingredients ( I cooked the ingredients first before using it as topping)
1/2kg of lamb, minced roughly.
2 medium size onions. Chop roughly.

4 clove garlic. finely grated/ chopped.
1/2 bunch chinese celery. roughly chop.
1/2 tbsp Cayenne pepper
1 tbs black pepper
2 tsp salt
2 whole tomatoes - roughly chopped
1 red Chili - roughly chopped
2 tbs Olive oil

1 dried basil leaf - crushed
 

Mix well the ingredients

Assembling the pide :

1. Divide pide dough into few equally sized balls. I made 6 small pide using the dough. 

2. Roll each balls into an oval shape, 0.5cm thickness dough using the rolling pin.

3. Brush the surface with olive oil, place the lamb filling in the middle.

4. Fold the edges of the oval shaped dough into the middle. The pide will look like a small boat.

5. Preheat the oven at 150 degree celcius, bake the pide for about 20-30 minutes.

Books & Buns!

Aku rasa aku dah mabuk roti. Hari-hari rasa nak buat roti. Tomorrow I wanna make wholemeal buns but maybe letak inti lamb coz hubby loves anything kambing. Today I made some sausage buns for the girls's lunch boxes tomorrow. Now, baking in the oven are cuppies for Iman's birthday on Tuesday. The chocolate cake cuppies kena kept in the fridge for at least 1 day. So, kiranya ok la aku buat 2 days in advance.

I was super busy today. Pagi2 lagi aku dah bawak the girls including Zuleika (she sleptover here last nite coz her parents were busy) pegi swimming. Lepas swimming, aku terus pegi Bagus to buy some baking stuff. Then balik rumah, terus buat hotdog buns for the girls and Apple Crisp (I'll upload the photo tomorrow). Lepas Zohor, aku pegi ambik my cousin, Wan, kat rumah dia and terus ke Amcorp Mall.

Going to Amcorp Mall was a mistake coz it made me poorer by few hundred ringgit. No.. No.. I didnt buy any handbags or shoes! I bought books! lots of it kat BookXcess!! huhuhu.. Tengah mereka script ni nak bagitau hubby kejap lagi the damage done to his Maybank account. Me and books, ibarat mee siam with kuah, or laksa kuoh meroh with hubby, tak dapat dipisahkan. *sigh*..

Anyway, masa bayar parking kat Amcorp Mall tadi, Achi attendant parking tu bagitau, few minutes before aku bayar parking tu, bumbung kat booth bayar parking runtuh, kena another car yang tengah queue nak bayar parking. which resulted in the windscreen pecah berderai. Masa tu hujan lebat. Phew! alhamdulillah tak terjadi pada aku. Sayang weh nak tukar windscreen kete aku. Mau susah nak dapat original windscreen macam yang aku guna.

Lepas balik from Amcorp Mall, aku pegi ke PWTC pulak. Hajat hati nak singgah kat Pesta Buku. Nasib baik la takde parking, kalau tak, mau rabak lagi poket aku. Tapi, tadi my eldest sister called. Dia datang KL, ada rombongan budak2 sekolah dia from Kluang. She's coming with her son, Muaz. She wants to have lunch dengan aku esok.. Erm.. should I or should I not? Kang habis lagi few hundreds... :(

Now, back to my wholemeal buns. I used happyflour recipe still, but I tweak the recipe a bit.The result is a soft and delicious wholemeal buns! Lepas ni memang takmau dah beli wholemeal bread kat kedai mamak.

 I love the grainy looks :D

Nampak tak how beautiful the texture is?

Ingredients
(Basic Sweet Buns Dough)
200g wholemeal bread flour
100g plain flour
6g instant yeast
55g sugar (I used 2 tbs of sugar)
140ml luke warm milk ( I added 160ml instead of 140ml of milk)
1 egg (I omitted the egg coz terlupa.. duh!)
1/2tsp salt
45g butter
1/2 tsp of bread improver (optional)

Steps:
1. Combine all ingredients in a mixer.
2. Beat at medium speed until it form a dough.
3. Continue to beat until it form a smooth and elastic dough.
4. Cover the dough and let it prove for 45-60mins.
5. Flatten the dough on a lightly floured surface.
6. Divide dough into about 55g each portion and rest for another 10mins.
7. Shape into round ball, add tuna mayo and arrange it on a greased tray.
8. Cover and leave to prove for 45mins until it doubled in size.
9. Preheat oven to 190C.
10.Brush surface with milk and bake in a preheated oven for 10mins until buns is brown.
11.Remove buns from tin, brush surface with butter and cool on a wire rack.

Note: You can use this basic sweet buns dough to make any types of buns of your choice. If you prefer a softer buns, just add 1/2tsp of bread improver or softener.

Cinnamon Sugar Pull Apart Bread - Step By Step

Seksa sekarang nak masuk internet sebab my unifi is not in service, thus, kena guna broadband to login. My PC pulak, monitor kaput, my laptop, the charger kaput. I'm left with hubby's laptop, which by this afternoon will be gone coz he's going to Johor until Wednesday.

Tension!! Dah la microwave rosak, rice cooker pun rosak. Besides that, everything seems to be working fine. In a way, aku bersyukur that takde big equipments yang rosak. That's the price that I've to pay for the short circuit on Thursday. Sakit jiwa jugak coz rumah aku seems to be the favourite sport utk kena petir bila hujan ribut kat melawati ni.

Anyway, semalam aku buat the Cinnamon Sugar Pull Apart Bread lagi sekali. It's quite mouthful nak sebut. Lenguh mulut.. Why la the name is so long. I'm sorry for the poor quality of the picture coz I was in a hurry plus I was the one taking the photo and making the bread at the same time, seksa weh.

The Recipe
Joy the Baker

For the Dough (in BM)

2 3/4 cups plus 2 tbs tepung
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 (size A)
1 sudu kecil Vanilla extract

For the Filling
1 cup gula kasar
2 sudu kecil serbuk kayu manis (cinnamon)
1/2 sudu kecil serbuk buah pala (nutmeg)
4 tbs butter - dicairkan sehingga menjadi brown

Dalam mangkuk yang besar, campurkan 2 cups tepung, sugar, yeast, and salt. Ketepikan

Pukul telur, 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. Langkah seterusnya, boleh ikut the pictures below.

Setelah dough dipotong dalam step 8, boleh susun dalam loaf pan seperti dibawah. Gris the pan dengan butter dan tepung.

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.

Voila! Enjoy!!