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
Friday, December 30, 2011
Steamed Egg Cake/Kueh Nerng Kor
Recipe
- 220g eggs excluding weight of shells (about 4 large eggs)
- 210g caster sugar
- 230g cake flour or top flour (sifted 2 or 3 times)
- 1 tsp vanilla extract
- 6 tbsp cream soda or 7-Up or Sprite
1. Whisk the eggs till frothy, then start adding sugar a little by little, to ensure it is well-incorporated. Add vanilla extract and continue beating until the batter becomes very pale, thick and creamy. This takes time, and there is no shortcut. Meanwhile, heat up your wok, pot or steamer until you get a gentle boil. Do make sure it is large enough to fit the cake tin and has ample space for the batter to rise and the steam to circulate.
2. Fold in the flour in thirds, alternating with the soda, and ending with flour. Once there are no streaks of flour, stop.
3. To steam, either pour the mixture into a bamboo steamer lined with greaseproof paper or use a 6 or 7-inch lined baking tin. Pop it into the wok, pot or steamer - then cover - and steam on high for 30mins.
4. Once done, place the cake on a rack and allow to cool before slicing.
http://www.thelittleteochew.com/2011/03/steamed-egg-cake-ji-dan-gao.html
- 220g eggs excluding weight of shells (about 4 large eggs)
- 210g caster sugar
- 230g cake flour or top flour (sifted 2 or 3 times)
- 1 tsp vanilla extract
- 6 tbsp cream soda or 7-Up or Sprite
1. Whisk the eggs till frothy, then start adding sugar a little by little, to ensure it is well-incorporated. Add vanilla extract and continue beating until the batter becomes very pale, thick and creamy. This takes time, and there is no shortcut. Meanwhile, heat up your wok, pot or steamer until you get a gentle boil. Do make sure it is large enough to fit the cake tin and has ample space for the batter to rise and the steam to circulate.
2. Fold in the flour in thirds, alternating with the soda, and ending with flour. Once there are no streaks of flour, stop.
3. To steam, either pour the mixture into a bamboo steamer lined with greaseproof paper or use a 6 or 7-inch lined baking tin. Pop it into the wok, pot or steamer - then cover - and steam on high for 30mins.
4. Once done, place the cake on a rack and allow to cool before slicing.
http://www.thelittleteochew.com/2011/03/steamed-egg-cake-ji-dan-gao.html
Wednesday, December 28, 2011
Bolu Soda / Apam Soda
INGREDIENTS
200 g caster sugar / 200 g gula caster
2 eggs / 2 biji telur
1 tsp ovelette / 1 sdt ovelette
1 tsp vanila / 1 sdt vanila
250 g flour / 250 g tepung gandum
1 cup ice cream soda / 1 cawan ais krim soda
Coloring of your choice/ Warna pilihan anda
Beat eggs, ovelette and sugar till very thick and creamy / Pukul telur, ovelette dengan gula sehingga kembang dan gebu
Fold in the flour and add ice cream soda, a little at a time./ Masukkan tepung berselang seli dengan ais krim soda sedikit demi sedikit
Bring water ti boil in steamer./ Panaskan kukusan
Divide mixture and color base on your preference/ Bahagikan adunan dan warnakan mengikut pilihan anda.
Line tea cups with paper cup and pour in mixture. You can play around with the color / Alaskan acuan dengan kertas cupcake dan masukkan adunan dalam acuan. Anda boleh bermain dengan warna mengikut kesukaan anda
Fill cups with mixture but only 2/3 full. / Isikan 2/3 penuh
Cover steamer and steam for 7-10 mins. till well risen. / Kukus selama 7-10 minute.
Remove from tea cups and rest to cool / keluarkan dari acuan dan biarkan sejuk sebelum dihidang.
http://patyskitchen.blogspot.com/
http://www.homemadesbyarfi.com/2011/04/iphoneography-22-bolkus-mekrok.html
2 buah telur (2 eggs)
1 sdt emulsifier (1 tsp emulsifier)<-- I NEVER use it
250 gr gula kastor (caster sugar)
250 gr terigu kunci biru (plain flour) <-- I use gluten-free mix, same amount
50 gr maizena (cornflour)
80 gr DCC dilelehkan (dark chocolate, melted)
200 cc santan instan (coconut milk) <--- I use sparkling grape juice
Pasta coklat secukupnya (chocolate paste) <--- I NEVER use it
Preheat the steamer (simmer). Line the cupcakes tin with paper. Beat eggs, sugar and emulsifier until thick. Add in wet ingredients a little at a time, fold in flour, chocolate, and wet ingredients (including melted dark chocolate) while the machine running in high speed. All this beating takes 15 minutes from the beginning till finished. Pour the batter in the tin about 7/8 full. Steam for 20 minutes.
200 g caster sugar / 200 g gula caster
2 eggs / 2 biji telur
1 tsp ovelette / 1 sdt ovelette
1 tsp vanila / 1 sdt vanila
250 g flour / 250 g tepung gandum
1 cup ice cream soda / 1 cawan ais krim soda
Coloring of your choice/ Warna pilihan anda
Beat eggs, ovelette and sugar till very thick and creamy / Pukul telur, ovelette dengan gula sehingga kembang dan gebu
Fold in the flour and add ice cream soda, a little at a time./ Masukkan tepung berselang seli dengan ais krim soda sedikit demi sedikit
Bring water ti boil in steamer./ Panaskan kukusan
Divide mixture and color base on your preference/ Bahagikan adunan dan warnakan mengikut pilihan anda.
Line tea cups with paper cup and pour in mixture. You can play around with the color / Alaskan acuan dengan kertas cupcake dan masukkan adunan dalam acuan. Anda boleh bermain dengan warna mengikut kesukaan anda
Fill cups with mixture but only 2/3 full. / Isikan 2/3 penuh
Cover steamer and steam for 7-10 mins. till well risen. / Kukus selama 7-10 minute.
Remove from tea cups and rest to cool / keluarkan dari acuan dan biarkan sejuk sebelum dihidang.
http://patyskitchen.blogspot.com/
http://www.homemadesbyarfi.com/2011/04/iphoneography-22-bolkus-mekrok.html
2 buah telur (2 eggs)
1 sdt emulsifier (1 tsp emulsifier)<-- I NEVER use it
250 gr gula kastor (caster sugar)
250 gr terigu kunci biru (plain flour) <-- I use gluten-free mix, same amount
50 gr maizena (cornflour)
80 gr DCC dilelehkan (dark chocolate, melted)
200 cc santan instan (coconut milk) <--- I use sparkling grape juice
Pasta coklat secukupnya (chocolate paste) <--- I NEVER use it
Preheat the steamer (simmer). Line the cupcakes tin with paper. Beat eggs, sugar and emulsifier until thick. Add in wet ingredients a little at a time, fold in flour, chocolate, and wet ingredients (including melted dark chocolate) while the machine running in high speed. All this beating takes 15 minutes from the beginning till finished. Pour the batter in the tin about 7/8 full. Steam for 20 minutes.
Tuesday, December 27, 2011
Apam Gula Hangus
Bahan-bahan
1 gelas gula – untuk dijadikan gula hangus
½ gelas air
½ gelas gula
3 biji telur
1 gelas santan atau susu segar
2 ½ gelas tepung gandum
2 sudu teh soda bikarbonat - hana buh 1sk je
garam sedikit dan butter dua sudu besar-tambah
Cara-cara
Panaskan kukusan.
Ayak tepung gandum bersama soda bikarbonat. Ketepikan.
Untuk membuat gula hangus - masukkkan gula ke dalam kuali masak hingga keperangan, kemudian masukkan air. Kacau sebati, kemudian masukkan butter dan sejukkan sebentar.
Pukul telur dan gula sehingga naik dan kembang.
Masukkan gula hangus dan campuran tepung gandum bersama soda bikarbonat.
Masukkan santan atau susu segar dan gaul rata.
Masukkan adunan kedalam acuan apam atau loyang yang telah dilengser dengan minyak. Kukuskan selama 10 15 minit.
Sejukkan dan keluarkan dari acuan atau dipotong. Sedia untuk dihidangkan.
http://hanamemories.blogspot.com/2010/11/apam-gula-hangus.html
1 gelas gula – untuk dijadikan gula hangus
½ gelas air
½ gelas gula
3 biji telur
1 gelas santan atau susu segar
2 ½ gelas tepung gandum
2 sudu teh soda bikarbonat - hana buh 1sk je
garam sedikit dan butter dua sudu besar-tambah
Cara-cara
Panaskan kukusan.
Ayak tepung gandum bersama soda bikarbonat. Ketepikan.
Untuk membuat gula hangus - masukkkan gula ke dalam kuali masak hingga keperangan, kemudian masukkan air. Kacau sebati, kemudian masukkan butter dan sejukkan sebentar.
Pukul telur dan gula sehingga naik dan kembang.
Masukkan gula hangus dan campuran tepung gandum bersama soda bikarbonat.
Masukkan santan atau susu segar dan gaul rata.
Masukkan adunan kedalam acuan apam atau loyang yang telah dilengser dengan minyak. Kukuskan selama 10 15 minit.
Sejukkan dan keluarkan dari acuan atau dipotong. Sedia untuk dihidangkan.
http://hanamemories.blogspot.com/2010/11/apam-gula-hangus.html
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