CINNAMON ROLL ............

 



280g tepung protein tinggi
15g tepung susu
2g pelembut roti (emplex)
60g gula castor
6g instant yis
100g susu full krim (susu kotak)
70g air
50g mentega

Bahan sapuan:
Mentega, gula castor dn serbuk cinnamon (serbuk kulit kayu manis)... dlm kuantiti yg secukupnya.


Cara2:
1. Mix smua bahan (kecuali margerin) dgn speed 1 sehingga bahan2 bercampur... (agak2 1 mnt)
2. Bila dh bercampur, masukkn margerin dn tukar ke speed 2.... Mix lg utk 30 mnt atau hingga doh jd elastik.
3. Keluarkn doh, bulatkan dlm besen atau ats papan penguli... dan tutup dgn plastik supaya x kena udara. Rehatkn doh utk 30 mnt
4. Kemudian masukkn ke dlm peti sejuk (bhgn bawah ye...) dn rehatkan lg selama 15 mnt.
5. Keluarkn doh dan canai di atas meja... agak2 ketebalan dlm 1/2 inci, bentuk 4 segi.
6. Sapu mentega keseluruhan permukaan doh. Biar byk pn xpe... lg sedap. Tabur gula castor dan serbuk cinnamon secukup rasa. Sy suka tabur byk2... sedap nyum2.
7. Kemudian gulungkan doh dengan kemas ye...
8. Potong doh setebal 1 inci setiap bhgn. Lebih mudah klau menggunakan benang (contoh gambar). Cara ni lbh kemas. Kalu nk guna pisau pn boleh.
9. Susun di ats dulang yg sudah di gris. Pastikan jarak berjauhan sbb nnti roti kita akn mengembang. Saya suka guna cup kertas (saiz 16cm)... bila kembang mmg ngam2 penuh satu cup tu.
10. Rehatkan selama 45 - 60 mnt sehingga kembang 2 kali ganda.
11. bakar pada suhu 190°c selama 20 mnt atau sehingga permukaan roti berwarna keemasan.
-------

 
Cream toping:
90g cream cheese
1/4 cwn butter
3/4 cwn gula ising
1/2 sudu teh esen vanilla/blh juga guna jus lemon
Secubit garam

-pukul semua bhn sehingga kembang dan tuang ke ats roti sebaik shj roti keluar dr oven. Haba panas akan menyebabkn cream cair dn meliputi d ats cinnamon roll kita... nyum2..


note ' Satu tips yg sy nk ke tengahkn kt sini, cara sy potong doh tu guna benang. Sisipkan benang bwh doh, kemudian pintal benang mcm nk buat ikatan simpul kemudian trs tarik. Secara automatik, doh tu dh trputus. Klau pkai pisau pn boleh, tp mmg kurang kemas dn gulungan doh akan terpenyek atau terbuka.

Red Velvet Cake Recipe ..........

 

 

 

Cake Ingredients:

1 1/2 cups (300 g) sugar
1 cup (240 g) unsalted butter, room temperature
4 tablespoons (60 mL) baking cocoa
1/2 teaspoon (2.5 mL) salt
1 1/4 teaspoons (6.25mL) baking soda
2 eggs
2 1/2 cups (300 g) cake flour
1 cup (240 mL) buttermilk
1 teaspoon (5 mL) vanilla extract
1 teaspoon (5 mL) red (no-taste) icing color

Frosting Ingredients:

1 8-ounce package (230 g) cream cheese, room temperature
1 cup (240 g) unsalted butter, room temperature
3 cups (300 g) powdered sugar
1 teaspoon (5 mL) clear vanilla extract

Method:

Preheat the oven to 350 degrees F. Coat 3 8-inch pans with nonstick spray; set aside.

To make the cake, beat the sugar and butter in a stand mixer until light and fluffy. On low speed, add the cocoa, salt, baking soda and eggs one at a time, making sure to scrape the bowl as need to mix thoroughly. Alternating, add the cake flour and buttermilk in thirds. Mix in the vanilla extract and icing color. Divide the batter evenly between the 3 pans, and bake for 25 minutes, or until a toothpick inserted into the middle comes out clean. Allow the pans to sit at room temperature until cool, remove the cakes from the pans and transfer to the freezer to chill for 30 minutes.

To make the frosting, add all the ingredients in a stand mixer and beat until smooth.

Remove the cakes from the freezer and cut the domed tops with a serrated knife, creating flat surfaces. Using an offset spatula, frost the cake.

BEE HIVE BUNS (Roti Sarang Lebah) ...........

Ingredients :

Dough :

2 cups flour
1/2 teaspoon instant dried yeast
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1/4 cup plain yogurt at room temperature
1/4 cup cooking oil (I used Alif)
1/2 cup water (approximately)

Almond flakes
Pumpkin seeds

Method  :

1. In the mixing bowl, add flour, instant dried yeast, salt, baking powder and sugar. Mix well.

2. Add in yogurt and cooking oil. On the mixer on low speed. Slowly add water. Increase the mixer speed and let it knead till a soft, elastic and shiny dough is formed.

3. Remove for the mixing bowl onto your working sheet. Round it up into a big ball and let the dough rest for 10 minutes.

4. Dough could be sticky. Rub your hands with some cooking oil when working with the dough.

5. Divide the dough into 16 small portions. Knead each into a ball shape. Place them evenly in 2, 6inch lightly greased baking tins.

6. Cover the baking tins with plastic wrap and let it proof until doubled in size.

7. Brush the top lightly with the mixture of 1 teaspoon milk powder and a bit of water. Sprinkle with almond flakes and pumpkin seeds.

8. Bake in a preheated oven at 180C and bake for 15 to 20 minutes. Oven temperature may differ.

9. Once baked, remove from oven and let it cool.

BUTTERSCOTCH SAUCE :

1/2 cup brown sugar
1/2 cup whipping cream (you may use evaporated milk instead)
a pinch of salt
1/2 teaspoon vanilla essence
25g butter (I used Planta margarine)

Method  :

1. Melt butter/margarine in a small heavy based pot on low heat.

2. Add in brown sugar and stir till sugar disolves and starts to bubble. Remove from heat.

3. Pour in the whipping cream and keep stirring. Be careful. Place the pot back on the stove.

4. Add vanilla and stir to mix well.

5. Remove from heat and ready to use.

Note :

1. Please make sure you have all the ingredients near you to avoid this sauce from getting burnt as sugar caramalizes very fast.

2. Use a long wooden ladle to stir the mixture to prevent your hands from getting burnt as well.

To serve :

Pour the sauce onto the baked buns and enjoy. I didn't pour all the sauce onto the buns as I don't want the buns to become soggy. I just pour it when I want to eat it.

Strawberry Topping .......

 

1 kotak cream cheese philadelphia (250gm)
2 - 3 sudu besar mentega
1/2 cawan whiping cream

~Satukan cream cheese dgn mentega dan putar hingga gebu (tidak berketul)
Masukkan whipping cream *non dairy yg dh manis xyah tambah2 gula
dan putar lagi hingga sebati. Ketepikan.boleh la letak mdlm peti ais dahulu sebelu nk mdeco kek.

Steamed Chocolate Cake

 


Ingredients :

1 cup sugar
1 cup cocoa powder
1 cup evaporated milk (I used Ideal)
1 cup cooking oil (I used Naturel Corn Oil)
1/2 cup condensed milk (I used SAJI brand)
3 eggs (beat till light and fluffy)
1 cup self-raising flour (use 3/4 cup flour if you want your cake to be more moist)

Method :

1. In a bowl, add in sugar, cocoa powder, evaporated milk, oil and condensed milk. Mix well and cook on slow fire using double boil method. I used a whisk to stir. Once melted, remove from heat and leave to cool.

2. Once cooled, add in the eggs. Mix well.

3. Fold in the flour.

4. Pour into the baking tin. Cover the tin with aluminium foil.

5. Steam for 45 minutes.

6. Remove from steamer and let it cool.

Topping :

1 cup cooking chocolate

2 tablespoons margarine (I used Planta)

1/2 cup condensed milk (I used SAJI)

 

Method :

Combine all the ingredients for topping in a pot and cook on slow fire using double boiler method. Stir till all the ingredients melted. Let the cake cool completely before pouring the topping. Decorate as you wish. I piped mine with a bit of fresh cream and sprinkle with some grated cooking chocolate.

 

Whipped-Cream Frosting

 



Making whipped cream frosting, we have to use non-dairy whipping cream.

• 3 cups heavy or whipping cream
• 5 Tbs. granulated sugar
• 1-1/2 tsp. vanilla extract
  
  
  Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
  Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).
  

  Variations

  
  Raspberry or Strawberry Whipped Cream: Instead of vanilla, add 2-1/4 cups raspberry or strawberry purée (purée the fruit in a blender and strain) to the cream when you add the sugar. Increase sugar to 7 Tbs. Before you begin whisking by hand, taste and adjust the flavoring. (Note: the purée increases the amount of whipped cream, so you may not need it all; save the extra for topping other desserts.)
  
  Lemon Whipped Cream: Instead of vanilla, add 1/4 cup plus 2 tablespoons freshly squeezed lemon juice and 1 Tbs. finely grated lemon zest to the cream when you add the sugar. Increase sugar to 8 Tbs. Before you begin whisking by hand, taste and adjust the flavoring.
  
  Orange Whipped Cream: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 tablespoon finely grated orange zest to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust the flavoring.
    Chocolate Whipped Cream: Omit vanilla and increase sugar to 6 Tbs. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.
  
  Mocha Whipped Cream: Omit vanilla and increase sugar to 6 Tbs. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 Tbs. instant espresso dissolved in 2 Tbs. boiling water. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.