http://www.food.com/recipe/conchas-mexican-sweet-topped-buns-119586
3 teaspoons active dry yeast
½ cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
½ cup lukewarm milk (scalded, then cooled)
1⁄3; cup granulated sugar
1⁄3; cup butter , softened
1 teaspoon salt
1 egg
3 ½-4 cups all-purpose flour
Flavored Topping Dough
1⁄3; cup granulated sugar
¼ cup butter or ¼ cup margarine
½ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 ½ teaspoons orange zest
Directions:
1
Dissolve yeast in warm water in large bowl.
2
Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
3
Beat until smooth.
4
Stir in enough remaining flour to make dough easy to handle.
5
Turn onto a lightly floured surface.
6
Knead until smooth and elastic, about 5 minutes.
7
Place in a large greased bowl, then turn greased side up.
8
Cover and let rise in a warm place until double, about 1 1/2 hours.
9
The dough is ready if it leaves an indentation when touched.
10
Meanwhile, prepare Flavored Topping Dough.
11
Punch dough down; divide into 12 equal pieces.
12
Shape each piece into a ball; place on greased cookie sheet.
13
Flavored Topping Dough.
14
Beat sugar and margarine until light and fluffy.
15
Stir in flour until mixture is the consistency of thick paste.
16
Divide into 3 equal parts.
17
Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
18
Divide each part of dough into 4 equal pieces.
19
Pat each piece into a 3-inch circle.
20
Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
21
Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
22
Cover and let rise until double — about 40 minutes.
23
Heat oven to 375 degrees F (190 celsius).
24
Bake buns until golden brown, about 20 minutes.
Read more: http://www.food.com/recipe/conchas-mexican-sweet-topped-buns-119586#ixzz1nS0ucGhi
Saturday, February 25, 2012
Friday, February 24, 2012
roti boy@mexican bun
http://www.foodbuzz.com/recipes/800618-homemade-rotiboy-mexican-coffee-bun-recipe
Roti
500gm tepung high protin
1st bread improver
1st bread softner
3st yis kering
28gm susu tepung
250ml air
1st garam
70gm gula custor
60gm butter
1biji telur
campurkan tepung, bread improver, bread softner, garam, gula, yis dan susu tepung. gaul rata. masukkan telur dan air, uli sampai sebati dan tidak melekat. campurkan butter dan uli lagi sehingga kenyal n tidak melekat. buatkan bulat2 kecil dan biarkan 10 min.
Inti
200gm butter
70gm gula perang
1/2 st esen vanilla
campurkan semua dan pukul hingga kembang. simpan dlm fridge sekejap.
Topping
100gm butter
80gm gula custor
2 biji telur
1 sm nescafe + 1/2 sm air
100gm tepung gandum
pukul butter + gula dan pukul lagi + telor dan pukul. masukkan nescafe dan tepung, gaul rata.
isikan inti dlm adunan roti dan biarkan 45min.
letakkan topping atas roti dan bakar selama 15min.
“Rotiboy” Mexican Coffee Bun Recipe
(makes about 17 buns)
Coffee Topping Ingredients
200 g softened butter(14 TBS is 200 grams of butter)
160 g icing sugar
3 lightly beaten eggs
2 tbsp instant coffee dissolved in 1 tbsp water
a pinch of ground cinnamon
200 g flour
Method
Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring. Sift flour onto mixture and mix until combined. Refrigerate the mixture.
Sweet Bun Dough Ingredients
500 g bread flour
20 g milk powder
75 g castor sugar
6 g salt/1 tsp
8 g instant yeast/1 tbsp
5 g bread improver (vital wheat gluten – optional)
1 lightly beaten egg
270 g water 1 1/4 cup
60 g softened butter
Method
1. Mix flour, milk powder, sugar and salt in mixer on low speed 1 min.
2. Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.
3. Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.
4. Remove dough from mixing bowl and shape into a ball.
5. Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.
6. Flatten a ball of dough and place a 10 gram cube of butter into the center of the dough.
7. Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 45 minutes.
8. Preheat oven to 200*C (400*F).
(Notice that we’re using the wrappers from sticks of butter to line the baking sheet. Annie learned this tip from Fine Cooking magazine. The butter wrappers are like pre-greased parchment paper!)
9. Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns.
10. Bake for 12-15 minutes or until the buns are lightly brown.
Remove from oven to cool, but not too long. They are best eaten warm. Can’t eat just one!
These buns also freeze well, and it’s always nice to have a stash in your freezer for a quick fix when a craving hits! All you need to do is to heat it up in a hot oven (I usually use 180°C) for about 10 minutes until it’s heated through
Roti
500gm tepung high protin
1st bread improver
1st bread softner
3st yis kering
28gm susu tepung
250ml air
1st garam
70gm gula custor
60gm butter
1biji telur
campurkan tepung, bread improver, bread softner, garam, gula, yis dan susu tepung. gaul rata. masukkan telur dan air, uli sampai sebati dan tidak melekat. campurkan butter dan uli lagi sehingga kenyal n tidak melekat. buatkan bulat2 kecil dan biarkan 10 min.
Inti
200gm butter
70gm gula perang
1/2 st esen vanilla
campurkan semua dan pukul hingga kembang. simpan dlm fridge sekejap.
Topping
100gm butter
80gm gula custor
2 biji telur
1 sm nescafe + 1/2 sm air
100gm tepung gandum
pukul butter + gula dan pukul lagi + telor dan pukul. masukkan nescafe dan tepung, gaul rata.
isikan inti dlm adunan roti dan biarkan 45min.
letakkan topping atas roti dan bakar selama 15min.
“Rotiboy” Mexican Coffee Bun Recipe
(makes about 17 buns)
Coffee Topping Ingredients
200 g softened butter(14 TBS is 200 grams of butter)
160 g icing sugar
3 lightly beaten eggs
2 tbsp instant coffee dissolved in 1 tbsp water
a pinch of ground cinnamon
200 g flour
Method
Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring. Sift flour onto mixture and mix until combined. Refrigerate the mixture.
Sweet Bun Dough Ingredients
500 g bread flour
20 g milk powder
75 g castor sugar
6 g salt/1 tsp
8 g instant yeast/1 tbsp
5 g bread improver (vital wheat gluten – optional)
1 lightly beaten egg
270 g water 1 1/4 cup
60 g softened butter
Method
1. Mix flour, milk powder, sugar and salt in mixer on low speed 1 min.
2. Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.
3. Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.
4. Remove dough from mixing bowl and shape into a ball.
5. Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.
6. Flatten a ball of dough and place a 10 gram cube of butter into the center of the dough.
7. Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 45 minutes.
8. Preheat oven to 200*C (400*F).
(Notice that we’re using the wrappers from sticks of butter to line the baking sheet. Annie learned this tip from Fine Cooking magazine. The butter wrappers are like pre-greased parchment paper!)
9. Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns.
10. Bake for 12-15 minutes or until the buns are lightly brown.
Remove from oven to cool, but not too long. They are best eaten warm. Can’t eat just one!
These buns also freeze well, and it’s always nice to have a stash in your freezer for a quick fix when a craving hits! All you need to do is to heat it up in a hot oven (I usually use 180°C) for about 10 minutes until it’s heated through
Thursday, February 9, 2012
Jelly Santan Gula Melaka
Bahan-bahan :
1 paket serbuk agar-agar 10 gm (setengah paket )
1 liter air (4 cawan)
1 ketul gula melaka/jawa (lebih kurang 200 gm)
1/4 cwn gula pasir
250 ml santan pekat (Yatie guna 100 ml santan pekat kara dan selebihnya tambahkan air)
1 biji telur ayam - masukkan dalam santan dan kocak sikit dengan garfu
Secubit garam
2 helai daun pandan - dibasuh dan disimpulkan
Cara-cara:
Masak gula melaka yg diracik halus, gula pasir bersama 2 cwn air. Masukkan daun pandan yg di simpul. Masak hingga didih dan sentiasa di kacau.
Dalam periuk bersih, masak 4 cawan air bersama dengan agar2. Masak hingga mendidih.
Tapiskan lepas masak dan campur dgn Gula Melaka tadi...sentiasalah di kacau hingga didih.
Kecilkan api dan masukkan campuran santan bersama telur dan garam.
Kacau dan tunggu hingga menggelegak atas api sederhana. PENTING!! Bila menggelegak, biar seketika lebih kurang 1-2 minit atau boleh kuatkan api dapur dan biar adunan mengelegak kuat sambil dikacau-kacau. Kacau ni untuk mengelakkan adunan membuak dan melimpah dari periuk. Pandai-pandailah adjust api dapur tu ye. Nanti akan kelihatan adunan santan jadi berbintil-bintil. Tutup api.
Basahkan loyang atau apa-apa acuan kegemaran dengan air. Kemudian tuang adunan agar-agar santan dan biarkan mengeras. Boleh simpan di dalam peti ais untuk mendapatkan agar-agar yang sejuk dan umpphhh bila masuk ke tekak..heheheeee...
TIPS DAN NOTA NAZ:
Banyak orang yang tertanya-tanya kenapa bila membuat agar-agar santan, tidak mendapat 2 lapisan seperti yang sepatutnya walaupun masing-masing selalunya dah ikut betul-betul resepi yang mereka guna. Jadi, tipsnya ialah selepas memasukkan santan ke dalam periuk, biar adunan menggelegak lama sikit dalam 1 minit atau lebih. Ataupun, selepas masukkan santan, bila adunan mula mengelegak, kuatkan api dapur hingga adunan mengelegak kuat. Tapi kena hati-hati jangan sampai adunan membuak dan melimpah keluar dari periuk. Kacau-kacau adunan dalam 1 minit. Insyallah..confirm anda akan mendapat hasil agar-agar yang mempunyai 2 lapisan selepas keras nanti.
Kalau yang suka lapisan santan tu nipis jer, kurangkan kuantiti santan di dalam resepi ye. Nanti dapatlah lapisan santan (yang bahagian atas tu), nipis sikit berbanding dengan bahagian bawahnya.
http://yatiememories.blogspot.com/2012/12/agar-agar-santan-gula-melaka.html
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