Bahan-bahan
* 80 gram nasi putih
* 100 ml air
* 250 gram tepung roti
* 60 ml susu segar
* 4 gram dry yeast
* 2 sudu besar gula
* 20 gram butter atau marjerin
* 1 sudu kecil garam
Cara-cara
1. Mula-mula aktifkan dry yis tu dgn 1\2 sudu kecil gula dan tepung dan masukkan dlm air suam, tunggu hingga betul-betul berbuih.
2. Kemudian blender nasi bersama air dan susu hingga betul-betul hancur.
3. Masukkan yis, nasi yang telah diblender, marjerin, gula dan garam ke dalam tepung dan uli hingga tepung tak melekat pada tangan.
4. Rehatkan doh selama 1 jam dan setelah itu tumbuk doh keluarkan angin.
5. Kemudian terap doh memanjang dan lipat 3
6. Letakkan doh dlm acuan sandwish loaf dan biar hingga doh menjadi dua kali ganda dan setelah itu bakar pada suhu 190 darjah selama 25 minit.(hana bakar suhu 180-23 minit)
7. Keluarkan dr oven dan glis roti tadi dengan butter utk dapatkan permukaan yang berkilat.
8. Sedia utk dimakan dan roti ni mmg lembut dan gebu sepanjang masa. Tak perlu guna pelembut roti atau pun bread conditioner.
Showing posts with label Roti. Show all posts
Showing posts with label Roti. Show all posts
Thursday, 4 December 2008
Sunday, 7 September 2008
Roti Jala & Kari Ayam
Resepi Roti Jala Bonda Anizan
Bahan :
4 cawan tepung gandum
2 telur jika telur kecil guna 3 biji
4 cawan air
Sedikit Pewarna kuning
Sedikit garam
Bahan-bahan (Anggaran 6 orang)
************************************
Sumber : Myresepi.net
* 450g tepung gandum
* 1 camt garam
* 1/2 camt serbuk kunyit
* 450 ml susu segar
* 2 biji telur (di pukul sedikit )
* 450 ml air ( sekiranya semasa menyediakan adunan, ianya agak pekat tambahkan sedikit air )
* 2 camb mentega cair
* minyak untuk melenser
* acuan roti jala
Cara-cara
1. Ayak tepung, garam dan serbuk kunyit ke dalam mangkuk besar. Buatkan lubang di tengahnya. Tuangkan susu, telur, separuh daripada air dan setengah mentega cair ke dalamnya. Gunakan pemutar belon / balloon whisk untuk membancuh. Masukkan baki air dan mentega hingga adunan tidak bergentel. Tapis dengan penapis halus.
2. Ketepikan adunan selama 20-30 minit.
3. Panaskan kuali leper yang tidak melekat atas api sederhana. Kemudian lenserkan sedikit minyak panas dengan berus lenser atau berus pandan.
4. Kacau dan isikan 80ml adunan ke dalam acuan roti jala.
5. Bermula dari bulatan luar, pusingkan acuan kira-kira 6-8 cm di atas kuali. Terus memusing dalam bulatan untuk membentuk juraian roti jala. Jangan buat pada bahagian yang sama dua kali kerana roti jala akan menjadi tebal. Biarkan masak tetapi jangan sampai keperangan.
6. Angkat dan lipat roti dalam bentuk baji atau gulungkan. Ulangi proses yang sama sehingga semua adunan habis di gunakan.
7. Tips: Untuk membuat berus pandan, ambil 4 helai daun pandan, belah setiap helai kepada 2 secara memanjang. Kemudian hiris sepanjang 20 cm. Akhirnya ikat pada satu hujung dengan getah bulat.
Saturday, 6 September 2008
Roti Burger
Bahan-bahannya:
* 250g tepung roti
* 15g vegetable shortening - kalu kat UK boleh guna jenama TREX
* 20g gula
* 4g garam
* 2 sudu besar susu tepung
* 170ml (air + 1 biji telur )
* 1 sudu kecil bread improver
* 1 sudu kecil bread softener
* 1 sudu kecil yis
* sdkt bijan utk ditabur
Cara-cara
1. Masukkan semua bhn kecuali bijan ke dalam breadmaker.
2. Bila dah siap, keluarkan…tumbuk2 utk keluarkan angin. Bahagikan kepada 6. Buat bentuk bulat. Rehatkan selama 10 minit.
3. Ambik sebiji doh. Tekan-tekan untuk keluarkan angin. Buat semula bentuk bulat. Ulang sampai habis. Biarkan roti naik 2 kali ganda.
4. Spraykan permukaan roti dengan air. Kemudian taburkan bijan. Bakar dengan suhu 180degree selama 13 minit.
* 250g tepung roti
* 15g vegetable shortening - kalu kat UK boleh guna jenama TREX
* 20g gula
* 4g garam
* 2 sudu besar susu tepung
* 170ml (air + 1 biji telur )
* 1 sudu kecil bread improver
* 1 sudu kecil bread softener
* 1 sudu kecil yis
* sdkt bijan utk ditabur
Cara-cara
1. Masukkan semua bhn kecuali bijan ke dalam breadmaker.
2. Bila dah siap, keluarkan…tumbuk2 utk keluarkan angin. Bahagikan kepada 6. Buat bentuk bulat. Rehatkan selama 10 minit.
3. Ambik sebiji doh. Tekan-tekan untuk keluarkan angin. Buat semula bentuk bulat. Ulang sampai habis. Biarkan roti naik 2 kali ganda.
4. Spraykan permukaan roti dengan air. Kemudian taburkan bijan. Bakar dengan suhu 180degree selama 13 minit.
Sunday, 3 August 2008
Roti Paun
Sumber: She_ra (FRD)
Bahan-bahannya
*300 gm tepung
*80gm gula
*20gm susu tepung
1 biji telur (saya guna AA size)
1 camca teh yis (campurkan dengan 1/2 cawan air suam)
1 camca besar majerin
1/2 camca teh pelembut roti
sedikit bread improver
3 bahan bertanda * saya timbang sekaliarung.. = 400gm semuanya..
Cara-caranya
1) tepung + gula + susu tepung + bread improver = gaul biar bercampur
2) lubangkan tengah.. masukkan telur..
3) masukkan majerin
4) gaul rata then masukkan air+yis
5) uli then masukkan pelembut roti..
6) uli jadi doh (tak payah lama sangat.. asalkan dah jadi doh)
7) perap doh n biarkan naik.. (resepi asal suruh perap 2 jam.. boleh letak kat luar rumah.. tak sampai sejam doh akan naik)
8) bentuk2kan... then letak majerin sikit kat tengah2 bun..
9) bakar about 20 minit @ 180C (
Bahan-bahannya
*300 gm tepung
*80gm gula
*20gm susu tepung
1 biji telur (saya guna AA size)
1 camca teh yis (campurkan dengan 1/2 cawan air suam)
1 camca besar majerin
1/2 camca teh pelembut roti
sedikit bread improver
3 bahan bertanda * saya timbang sekaliarung.. = 400gm semuanya..
Cara-caranya
1) tepung + gula + susu tepung + bread improver = gaul biar bercampur
2) lubangkan tengah.. masukkan telur..
3) masukkan majerin
4) gaul rata then masukkan air+yis
5) uli then masukkan pelembut roti..
6) uli jadi doh (tak payah lama sangat.. asalkan dah jadi doh)
7) perap doh n biarkan naik.. (resepi asal suruh perap 2 jam.. boleh letak kat luar rumah.. tak sampai sejam doh akan naik)
8) bentuk2kan... then letak majerin sikit kat tengah2 bun..
9) bakar about 20 minit @ 180C (
Wednesday, 16 July 2008
Brioche
Sumber : All Recipe
INGREDIENTS (Nutrition)
* 10 g active dry yeast
* 80 ml warm water (110 degrees F)
* 440 g all-purpose flour
* 10 g white sugar
* 6 g salt
* 4 eggs
* 225 g butter, softened
* 1 egg yolk
* 15 ml water
DIRECTIONS
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough, cover and refrigerate until completely cool; about 30 minutes. At this point the dough can be left in the refrigerator for up to eight hours, in fact, the longer you leave it, the more workable it becomes.
5. Lightly grease two 9x5 inch loaf pans. Turn the dough out onto a lightly floured surface. Divide dough into two equal pieces, form into loaves and place into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 60 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
6. Bake in preheated oven about 30 minutes, or until golden brown. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to completely cool.
INGREDIENTS (Nutrition)
* 10 g active dry yeast
* 80 ml warm water (110 degrees F)
* 440 g all-purpose flour
* 10 g white sugar
* 6 g salt
* 4 eggs
* 225 g butter, softened
* 1 egg yolk
* 15 ml water
DIRECTIONS
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough, cover and refrigerate until completely cool; about 30 minutes. At this point the dough can be left in the refrigerator for up to eight hours, in fact, the longer you leave it, the more workable it becomes.
5. Lightly grease two 9x5 inch loaf pans. Turn the dough out onto a lightly floured surface. Divide dough into two equal pieces, form into loaves and place into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 60 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
6. Bake in preheated oven about 30 minutes, or until golden brown. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to completely cool.
Saturday, 12 July 2008
Friday, 11 July 2008
Prune and Custard Snail Bread
Hari ni...aku mencuba resepi roti ni..dari blog Jo's Deli..Gambar di atas adalah roti yang telah aku buat manakala gambar kat bawah tu...roti dari blog Jo's...hmmm sekali pandang macam serupakan?..Tenkiu Jo..cubaan pertama menghasilkan roti yang lembut dan gebus..next time boleh buat lagi..Disebabkan stok raisin dah habis...aku tukarkan ia kepada buah prune..sebab itu aku tukar nama resepi tu...
Ingredients:
Makes 12
390g high protein flour
50g castor sugar
2 tsp instant yeast
1 egg
180ml water
50g butter
Filling:
60g instant custard powder - boleh guna tepung kastard tapi perlu ditambah gula
120g milk
50g raisins - aku tukar dengan prunes
Glaze:
1 egg, lightly beaten
Method:
1. Combine and blend flours, castor sugar, instant yeast, water and egg in a mixing bowl. Use dough hook of your mixer to knead the mixture at slow-medium for 10 minutes
2. Add butter. Continue to knead for 15 minutes until the dough is elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks
3. Form the dough into a ball. Place dough in a greased stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 50-60 minutes until doubled in size.
4. At the meantime, prepare custard filling. Combine instant custard powder and milk in a mixing bowl. Use a hand whisk to stir till smooth and pudding-like custard is formed. Set aside. Put raisins in another mixing bowl. Add enough water to cover all raisins. Soak till raisins are soft. Drain well and set aside.
5. Use the "finger-tip" test to check if the dough has fully risen.
6. Punch the dough down to release gases produced in the proving process. Rest for 5 minutes before going on to shaping.
7. Slightly grease working surface. Roll bread dough out to a 15 x 11" rectangle. Spread custard on to dough and sprinkle raisins on custard. Roll dough up tightly to contain filling.
8. Using a sharp knife, divide roll into approx. 12 portions. Arrange on baking tray. Proof bread for 30-45 minutes or until double in size (it may take longer depends on weather).
9. Brush top of bread dough with beaten egg. Bake in preheated oven at 180 degC for 20-25 minutes.
10. Cool buns completely on wire rack before storing in container. Best served within 2-3 days.
Notes:
1. Too high temperature of the oven will result in buns with thick and hard crust. Adjust temperature of oven when necessary.
2. In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. You may need to adjust the water content of a particular recipe accordingly.
3. Make sure all ingredients are in room temperature before using them. However, it is advised to place the dough at warm places during the rising process. Yeast activity is very much depending on the surrounding temperature.
Thursday, 10 July 2008
Potato Bread
Demam membuat roti melanda...ari ni jer 2 kali aku buat potato bread...yang pertama adunan terlembik sebab aku tersilap sukatan air...so potato bread bertukar jadi donut..hmmm...abis!..lepas tu aku tak puashati terus bancuh adunan lain...kali ni nampak ok sikit...tapi kastardnya tercair sikit...so tak nampak line dah...walaubagaimana pun roti kali ni..jadi lembut dan gebus...kalu ada yang minat nak resepi boleh tengok kat posting yang lepas.
Wednesday, 2 July 2008
Potato Bread
Bahan-bahan:
300 gm Tepung High Protein
60 gm Gula
5 gm Garam
20 gm Susu tepung
10 gm Yis
80 ml Air
20 gm Mashed Potato - dibancuh dgn air panas sehingga sebati
80 gm Butter
1/2 sudu kecil pewarna kuning
1 biji telur
bahan- bahan utk kastard:
Instant kastard
Susu cair
Cara-caranya:
1. Masukkan telur ke dlm air berserta pewarna kuning.Kacau hingga bercampur.
2. Masukkan tepung , gula , yis , susu dan bancuhan potato dlm mangkuk.
3. Kemudian masukkan air yg telah dicampurkan telur & pewarna kuning tadi ke dlm mangkuk yg berisi bhn2 tadi.
4. Uli sehingga sebati.Kemudian masukkan butter dan uli lagi .
5. Masukkan garam dan uli lagi sehingga doh tidak melekat kat tangan.
6. Bulatkan doh setiap satu 30 - 40 gm.Kemudian letakkan ke dlm loyang yg telah disapu marjerin.Picitkan kastard di atas doh tersebut.
7. Tutup dgn kain dan perap sehingga naik sekali ganda.Bakar pada suhu 180 darjah selama 20 minit atau sehingga masak.
8. Utk kastard campurkan instant kastard dgn susu cair hingga sebati.
300 gm Tepung High Protein
60 gm Gula
5 gm Garam
20 gm Susu tepung
10 gm Yis
80 ml Air
20 gm Mashed Potato - dibancuh dgn air panas sehingga sebati
80 gm Butter
1/2 sudu kecil pewarna kuning
1 biji telur
bahan- bahan utk kastard:
Instant kastard
Susu cair
Cara-caranya:
1. Masukkan telur ke dlm air berserta pewarna kuning.Kacau hingga bercampur.
2. Masukkan tepung , gula , yis , susu dan bancuhan potato dlm mangkuk.
3. Kemudian masukkan air yg telah dicampurkan telur & pewarna kuning tadi ke dlm mangkuk yg berisi bhn2 tadi.
4. Uli sehingga sebati.Kemudian masukkan butter dan uli lagi .
5. Masukkan garam dan uli lagi sehingga doh tidak melekat kat tangan.
6. Bulatkan doh setiap satu 30 - 40 gm.Kemudian letakkan ke dlm loyang yg telah disapu marjerin.Picitkan kastard di atas doh tersebut.
7. Tutup dgn kain dan perap sehingga naik sekali ganda.Bakar pada suhu 180 darjah selama 20 minit atau sehingga masak.
8. Utk kastard campurkan instant kastard dgn susu cair hingga sebati.
Monday, 2 June 2008
Chapati
Ingredients:
2 cups of atta flour,
salt to taste
1 cup of warm water.
Step by step:
Add salt into the flour. Add water little by little, using your clean hands to mix and make a dough.
Once the dough is flattened, gather the dough and knead once or twice before doing the punching routine once again, with/ without scooping more water onto the dough - it's okay if the dough is a little wet.
Gather the dough again and knead once or twice before transferring the dough into a clean bowl and leaving the dough slightly covered for at least 10 minutes ( I like to leave it for 30 minutes). At this stage, the dough is a little wet and sticky, UNLIKE normal bread dough that is smooth and shiny.
Ready to roll? Pinch a portion of dough, to fit the palm of your hand for a large chapatti and a slightly smaller one for a small chapatti. Roll the dough around in your hand to make a ball - this will help the shape of the chapatti to be nice and round later!
Heat up your pan - fire must be medium and pan must be really hot when dough is laid on it. Don't put any oil in your pan - there is no need! Sprinkle some of the atta flour onto your rolling board. Before rolling with the rolling pin, press down the dough ball with your fingers first to flatten it - to prepare it for rolling. Try to maintain a nice and round shape while flattening with your fingers and also later while rolling. Don't roll too thin and not too thick either..hmm..you know what I mean.
2 cups of atta flour,
salt to taste
1 cup of warm water.
Step by step:
Add salt into the flour. Add water little by little, using your clean hands to mix and make a dough.
Once the dough is flattened, gather the dough and knead once or twice before doing the punching routine once again, with/ without scooping more water onto the dough - it's okay if the dough is a little wet.
Gather the dough again and knead once or twice before transferring the dough into a clean bowl and leaving the dough slightly covered for at least 10 minutes ( I like to leave it for 30 minutes). At this stage, the dough is a little wet and sticky, UNLIKE normal bread dough that is smooth and shiny.
Ready to roll? Pinch a portion of dough, to fit the palm of your hand for a large chapatti and a slightly smaller one for a small chapatti. Roll the dough around in your hand to make a ball - this will help the shape of the chapatti to be nice and round later!
Heat up your pan - fire must be medium and pan must be really hot when dough is laid on it. Don't put any oil in your pan - there is no need! Sprinkle some of the atta flour onto your rolling board. Before rolling with the rolling pin, press down the dough ball with your fingers first to flatten it - to prepare it for rolling. Try to maintain a nice and round shape while flattening with your fingers and also later while rolling. Don't roll too thin and not too thick either..hmm..you know what I mean.
Friday, 30 May 2008
Doughnuts
Ingredients:
500g high protein flour
75g castor sugar
1 pkt instant yeast
8g salt
40g milk powder
3g baking powder
5g bread improver
1 egg
50g magerine
250 ml water
Put all ingredients except water in a mixer bowl. Mix them under medium speed till breadcrumbs mixture is formed. Slowly add water into it till a dough is formed. Knead till the dough becomes elastic and does not stick to the mixing bowl. Take out and rest for 10 minutes.
Punch the dough to let the air out. Divide the dough to small round shape - 50g each. Rest another 10 minutes. Roll out and shape. Proof it till becomes double in size.
500g high protein flour
75g castor sugar
1 pkt instant yeast
8g salt
40g milk powder
3g baking powder
5g bread improver
1 egg
50g magerine
250 ml water
Put all ingredients except water in a mixer bowl. Mix them under medium speed till breadcrumbs mixture is formed. Slowly add water into it till a dough is formed. Knead till the dough becomes elastic and does not stick to the mixing bowl. Take out and rest for 10 minutes.
Punch the dough to let the air out. Divide the dough to small round shape - 50g each. Rest another 10 minutes. Roll out and shape. Proof it till becomes double in size.
Monday, 26 May 2008
Pizza Malaysia
Hari ni..projek membuat pizza Malaysia dengan Sauqi dan Saiyyidi. Resepinya seperti kat paket mauripan tu...
Bahan untuk doh :
250g tepung gandum
1/2 paket mauripan
2 camt gula + 1 camt garam + 150g air - dicampurkan
2 camb shortening
Toppingnya:
1 tin tuna
sedikit mayonis
mushroom yang telah digoreng sedikit dengan butter
Sosej - dipotong ikut suka
Udang - yang telah dimasak sedikit
Cili sos - ikut suka
cheese - ikut suka nak banyak mana
Cara-caranya :
Campurkan tepung dan mauripan. Masukkan air dan uli hingga adunan tidak melekat kat tangan. Aku guna pembantuku (Kenwood Chef)...jimat tenaga. Perap adunan sehingga naik 2 kali ganda. Lenserkan acuan dengan butter. Kemudian masukkan adunan tadi dan leperkan mengikut ketebalan yang dikehendakki. Taburkan topping ikut kreativiti masing-masing dan bakar lebih kurang 30 minit. Hmmmm yummy!!
Bahan untuk doh :
250g tepung gandum
1/2 paket mauripan
2 camt gula + 1 camt garam + 150g air - dicampurkan
2 camb shortening
Toppingnya:
1 tin tuna
sedikit mayonis
mushroom yang telah digoreng sedikit dengan butter
Sosej - dipotong ikut suka
Udang - yang telah dimasak sedikit
Cili sos - ikut suka
cheese - ikut suka nak banyak mana
Cara-caranya :
Campurkan tepung dan mauripan. Masukkan air dan uli hingga adunan tidak melekat kat tangan. Aku guna pembantuku (Kenwood Chef)...jimat tenaga. Perap adunan sehingga naik 2 kali ganda. Lenserkan acuan dengan butter. Kemudian masukkan adunan tadi dan leperkan mengikut ketebalan yang dikehendakki. Taburkan topping ikut kreativiti masing-masing dan bakar lebih kurang 30 minit. Hmmmm yummy!!
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