Bakpia Basah Isi Kacang Merah

Jam 11 an Jum'at siang, di parkiran sekolah aku sedang menunggu Iban dan Erin. Tiba-tiba, Rachel (yang seharusnya pulang setelah Jum'atan) mengetuk jendela. Setelah kubuka, dia berkata, 'Mama, aku lapar'... Ha?... 'Bekal empat pia tadi memang kurang ya Kak?' tanyaku. 'Aku cuma makan satu Ma, yang tiga diminta teman-temanku. Mereka suka pia bikinan Mama'.... Lah...

Pagi itu, Iban request pengen bawa roti untuk bekalnya. 'Yah...mana sempat Ban, sekarang sudah jam setengah lima?" Jawabku. 'Ayolah Ma...' Aku pun jadi ingat resep bakpia basahnya mba diah didi yang sampai sekarang belum sempet-sempet juga dicoba. Sepertinya bisa nih, kan mirip-mirip tuh bakpia basah dengan roti. Mudah-mudahan Iban suka.

Bismillah...singsingkan lengan baju...

Thumbprint Korean Bread

I like the addition of something 'special' in the breads I made, like mung beans, cassava, potato, banana, sweet corn, flaxseed, carrot, pumpkin, purple sweet potato, spring onion and cheese, cheese, and milo. For me, those ingredients make the texture, the color and the taste of our bread more interesting and appealing. So, I will try to keep experimenting with those and of course other ingredients in the future.

I have to admit that I failed for many times in making those bread. I think the success depends not only on my hands but also on the quality of the ingredients we used. Let's say, we can't always get the same quality of cassava though we bought them from the same source. Sometimes the pumpkin was more watery than before or the potato was more starchy or the sweet potato was less sweet. Then, we have to be able to adjust the recipe. And that's not easy for me, really. 

Roti Kacang Hijau Isi Coklat (Mung bean Bread with Chocolate Filings)

I remember eating a lot of mung bean porridge whenever I was pregnant. Then I fed my children mashed mung bean porridge during their babies and toddler years. But why, in her 10 now, my daughter, Rachel, doesn't want it anymore. 

Because mung beans are a wonderful source of fiber, plant protein, carbohydrate, iron, vitamins and minerals, then I have to think a way to add them in her meal. I have to sneak them in her favourite food. How about in a bread?

Roti manis (Water roux)

Beside kolak pisang nangka, I also made this soft bread for tadarusan at the masjid. 

Hope they like it...

Roti Singkong (Cassava Bread)

This was my second roti singkong. The first one was about a month ago. I used roti kentang recipe at that time but substitute the potato with cassava. It turned out not bad actually, rose well and soft, but it was a bit chewy and very satisfying. We could only eat one, no more... I thought that maybe it was because the cassava and potato have different texture. Maybe, in bread making especially, cassava and potato were not an equal substitution.  

So, this time I reduced the amount of cassava. I also added water while mashing the cassava until it was smooth like a paste. And it worked. This cassava bread was so so much better than before. It rose higher, softer and not chewy anymore. I added cocoa powder to some part of the dough and formed it into flower and pull-apart shape. I got the idea of the flower from mba Hesti's blog but mine was turned out not as pretty as hers. The dough was sticky make it a bit hard to be handled.

I made this bread as the snack for my children when they did the rehearsal for the akhirussanah (graduation ceremony) at their school yesterday. Iban, my son, finished his TK (kindergarten) this year and will go to SD (elementary school) next July. Congratulation Iban. We are so proud of you. 

Potato bread with beef floss and custard-cheese

I like to dissolve instant yeast in some lukewarm water before I start making bread. With this way, I will know whether my yeast is still fresh or not. In about 10 - 15 minutes, the fresh yeast will frothy while the dead yeast will keep staying like it is, not changing at all. If I find my yeast frothy then it means good, I can continue making bread. If it is dead? throw it in the sink and start again with another yeast. Dead yeast doesn't work!

So, when I see a recipe that need 100 ml cold water like this potato bread recipe I used here, I will divided it into 2: 30 - 50 ml warm water and 70 - 50 ml cold water. Why? Because yeast likes warm and comfortable environment to live. How warm? As warm as we feel comfort. So, usually I pour warm water into a cup and I dip my finger in it. If my finger can stay there comfortably, so can the yeast. 

Banana yeast bread with custard, streusel and choco chip

Whenever I go to a bakery I always so impressed with how they shape the bread with various toppings and fillings. I laugh to myself who make bread mostly with the standard topping and fillings like cheese or chocolate.

My children, in fact, never get bored with my bread but I think it is the time to try something else. So some days ago I made streusel for the filling and custard for the topping of my banana bread. It consumed more time of course, but seeing smile in my daughter's face delighted me.

Ingredients:

For bread:
2 tsp instant yeast
50 ml warm water
175 gr mashed overripe bananas (from 3 small bananas)
400 gr bread flour
100 gr sugar
15 gr milk powder
1 egg
2 tbs oil or 50 gr butter
1/2 tsp salt
extra flour

For streusel filling:
15 gr flour, toasted
50 gr milk powder
50 gr margarine
15 gr powdered sugar
25 gr chocolate chips

For custard topping:
200 ml milk
25 gr maizena
50 gr sugar
1 egg yolk

Method

Make the bread:

• Dissolve yeast in 50 ml warm water. Set aside.
• Combine mashed bananas, flour, milk powder, sugar, and egg with a wooden spoon.
• When the yeast is already frothy, pour it into the mixture and knead until all are well blended. We can use the mixer with the dough hook or just our hands.
• Add oil or margarine/butter if you like and salt and knead again until the dough is elastic. Drop extra flour spoon by spoon if the dough seems too wet.
• Round the dough into a big ball and put in the greased big bowl. Cover with cling wrap or damp tea towel and let rise until double in size for about 60 minutes.

While waiting, make the filling:

Mix flour, margarine, milk powder and sugar with a fork. Stir in chocolate chips. Set aside.

Then, make the topping:
Combine milk, flour and sugar in a saucepan. Boil on low until it thicken and bubbling. Remove from the heat. Add the yolk, stir it quickly until well incorporated. Transfer to a piping bag and set aside.

Continue the bread making:

• Punch the dough. Knead again briefly.
• Cut the dough into 35 gr each, roll it into a ball and place it on a greased baking pan.  
• Flatten the dough, fill with the filling and roll it again.
• Cover and let rise again for another 60 minutes or so.
• Heat the oven. Brush the bread with milk and pipe the custard on it. Bake until golden brown.
• Enjoy ...

Source: Sajian sedap

Buku 'Kue Special dalam Cup' by Sedap

Sweet corn bun and doughnut

This was my third time making sweet corn bun. The first was long long time ago. I didn't remember who's recipe I used, but I remember the process. I used 200 gr corn kernels, the recipe stated to crush half of it and knead it with other ingredients to make the dough. Then combined the other half after the first fermentation. But my already elastic dough became wet again after I added the corn kernels. I had little experience with bread making at that time, it made me confused. I found it difficult to be handled. Despite that difficulty, my bun was surprisingly soft and rose well. 

The second time was about 3 weeks ago. My husband and 3 of my children went to Jogja to visit my sister in law while I had to stay at home with my youngest daughter. I made the buns for welcoming them back home. That time I just used the crushed corn and skip the corn kernel. It was really good. But because I didn't strain the corn then we could feel the hull when we bite the bread. I thought I crushed it too smooth until it resemble sweet corn puree. The puree blended well with other ingredients leaving the hull around the bread.

So this time, I pushed the corn puree through a strainer. I only used the juice and discard the hull. Now, the bread was clean from the hull and just feel like any other bread. It was soft and sweet. The taste of the corn was so light, almost undetectable. You can't probably even notice that there is corn inside it. But surely you will get all the goodness of corn in every bite.

Actually I had some spare corn kernels for the fillings. I wanted to sprinkle the kernels at the shaping stage (after we divide the dough into smaller portions). But my children ate them all. so I just grabbed cheddar cheese instead. Because my children really love doughnut, I used half of the dough to make doughnut. Just like the bread, the doughnut was also really good.

Then, it all depends on you. If you like the corn bites sensation, just crush the corn lightly and also sprinkle some corn kernels as the filling but if you prefers a clean one like the ordinary bread, strain the puree and skip the corn kernels addition.

Ingredients

1 tbs instant yeast
100 ml water
200 gr corn kernels, steamed
500 gr bread flour
3 tbs milk powder
100 gr sugar
2 egg yolks
3 tbs oil or 50 gr butter/margarine
1/2 tsp salt
50 gr extra bread flour, use as needed
50 ml extra water, use as needed
grated cheddar cheese for filling and sprinkling
1 egg yolk for the egg wash

Method

• Dissolve yeast in 50 ml warm water. Set aside.
• Blend  corn with another 50 ml water. Strain and discard the hull.
• Combine corn, flour, milk powder, sugar, and yolks with a wooden spoon.
• When the yeast is already frothy, pour it into the mixture and knead until all are well blended. We can use the mixer with dough hook or just our hand.
• Add oil or margarine/butter if you like and salt and knead again until the dough is elastic. Drop extra flour and or water little by little if the dough seems to wet or dry.
• Round the dough into a big ball and put in the greased big bowl. Cover with cling wrap or damp tea towel and let rise until double in size for about 60 minutes.
• Punch the dough. Knead again briefly.
• cut the dough into 35 gr each, roll it into a ball and place it in a greased 22x22 cm baking tin.  It yield 16 buns. Set aside the rest of the dough for doughnut.
• Flatten the dough, fill with the filling and roll it again.
• Cover and let rise again for another 60 minutes or so.
• Take the rest of the dough. Roll it out with a rolling pin. Cut using mini doughnut cutter. Place the doughnut on a greased baking tray. Cover .
• Heat oil on the frying pan. Fry doughnut on a low heat until golden brown.
• Back to the bread. Heat the oven. Brush the bread with egg yolk and sprinkle with grated cheddar cheese. Bake until golden brown.
• Enjoy!

Got a thumb up, yeay...

I am submitting this post to little thumbs up event this month with corn theme, organised by Zoe of bake for happy kids, Mui mui of my little favourites DIY Esther of copy cake kitchen. Wanna read other participants' post? please see this post.

Roti Maryam

For health reason, I try to avoid margarine recently. I prefer to use oil or butter in baking. But for this one, I break it. That one is roti maryam, my favourite flatbread that I grow up with. 

Other region called it roti canai, roti cane, or roti konde. Since I was a kid, I often bought this yummy bread at Bahyan store. I do not know exactly is it the name of the store or the owner. Everybody in Pekalongan just said Bahyan for that store. Until now, when I visit my hometown, I still come to Bahyan to buy it ... :)

I found this recipe at tabloid nova and tried to make it myself this morning. The ingredient part is so simple, but the 'how to' is a bit tricky. We need to pay attention on spreading the dough as thin as possible to form its flaky texture. Then, the dough should be really elastic. I found that the longer I let the dough rest, the more elastic it will be. So, don't be in a rush in making this bread, the longer it rest the better ... ^^

Roti Maryam
By tabloid Nova

Ingredients:

250 gr flour

1/2 tsp salt

175 gr margarine

125 ml warm water

Direction:

• Combine flour, salt and 25 gr margarine in a bowl. Add water a little at a time. Knead until the dough is smooth and pliable. (I used a hand mixer with the dough hook and added an extra 10 gr margarine to make the dough more elastic). 
• Roll the dough into a big ball. Brush with oil. Cover with plastic sheet and kitchen towel. Let sit for at least 30 minutes or so.
• Cut the dough into 10. Roll it out and place on a greased baking pan. (Because the dough seem not elastic enough after the first rest, I brush them again with oil, cover with kitchen towel and let sit for another 1 hour or so)
• Transfer one dough to a greased tabletop. Roll it out with a rolling pin until really really thin. Spread margarine evenly (15 gr according to the recipe but mine is just about half of that). Roll it up into a long rope shape. Twist and pull to make it even longer and thin. 
• Coil both side until they meet in the center and stack one on top of another.
• Repeat for all the dough. (I let them sit for another 1 hour or so).
• Heat a non stick pan on medium. Brush with margarine. 
• Take one dough, gently flatten it and fry until golden brown on both sides.

Enjoy!

Flaxseed bread

Actually, this bread was just the usual sweet bread. We could use whatever bread recipe or method we like. I only substituted 5% of the flour with flaxseed meal. So, if the amount of the flour in the recipe is 500 gr then I  use 25 gr flaxseed meal and 475 gr flour. 

Roti wortel (Carrot yeast bread)

When I heard that one of the prizes for Idfb challenge 7 is a set of Ikea Kalas, I then remembered that I have some photos using those lovely dishes that haven't been posted here.  There they are, some of them, I used them in the roti wortel photo shoot.

I bought those dishes at Ikea Perth and they became my children's favorite ever since. So, when I went back home to Indonesia, I brought them with me. They are lovely, aren't they? So, if you, the Indonesian foodblogger group members, want to have them, please join the idfb challenge 7.  Who knows, now is your lucky time...*finger cross*

Roti kentang keju (potato cheese bread)

Happy with the potato doughnut, I then baked this potato bread from the same recipe. I just reduced 1 egg yolk and 25 ml oil but add 50 ml warm water. The result was also very satisfying. Perfect to be in the school lunchboxes. My children love it...^^

Donat dan roti kentang (potato doughnut and bread)

Whoaa...I haven't post this entry yet. What a shame, it should be around June or July, before  the pumpkin donut entry. Because the pumpkin donut is a variation of this recipe. I realized about this late entry when my children wanted to make this potato donut again and search the recipe here.
'Mom, where is the donut recipe?' Rachel, my oldest daughter asked me
'There, under the donut label' I answered
'No mom, there are only pumpkin, tape, and ubi ungu...I mean the potato donut'
'Let me check, I am sure I already write it long long time ago'
And it's true...it was not here. I then checked all the entry and found it, still in a draft...oh my!
So, I posted this entry today... the Wied Harry's potato donut recipe. I doubled the recipe but fried half of it for the donut and bake another half for bread ^^

Roti Labu Kuning (Pumpkin yeast bread)

I don't know why I wake up in the middle of the last night. I didn't remember I got a bad dream or something. Everything was ok, my husband and children were sleeping soundly.
When I opened the fridge, I found a cup of steamed pumpkin. Aha, let's make something to kill the time. Hmmm, pumpkin yeast bread sounds good. I used the recipe for a banana yeast bread from tabloid saji and I substituted the bananas for pumpkin. 

For bread
100 ml cold water
1 egg
50 gr margarine
175 gr pumpkin, steamed and mashed
1 tsp salt
50 gr sugar
20 gr milk powder
400 gr bread flour
100 gr all purpose flour
1  3/4 tsp instant yeast
egg yolk for brushing

Here I used a breadmachine, place the ingredients in the above order into the bread bucket of the breadmachine. Select the dough menu and press start. Watch the dough, add some more flour if the dough is too wet. Close the lid of the breadmachine and wait until the machine beeps.

For chocolate filling
20 gr cocoa powder
225 ml milk
125 gr sugar
40 gr maizena
1/4 tsp salt
1 egg yolk

Cook all ingredients except egg yolk. Stir continuously until it thickens and bubbling. Turn off the stove. Add the yolk. Stir quickly. Turn on the stove again. Stir until it bubbling. Remove and let it cool.

For pineapple filling
See the recipe and instructions for pineapple filling in here

• When the machine beeps remove the dough to a floured table top. Punch the dough. Cut to divide the dough, 35 gr each. We will get 25 equal portions and 1 portion 25 gr. I divided the 25 gr portion into 5 for the rope in pineapple bread. Place them on a greased baking pan. Cover with a tea towel.
• For pineapple bread: Take 1 piece of dough, roll it into a ball shape. Flatten it. Put the filling in the centre.  Roll it up around the filling. Take the 5 gr dough, roll it out into a rope shape, place aroung the bread and pinch the end together. Place on the tin again, cover and let rise until doubled in size. Brush with yolk.
• For choco bread: Take 1 piece of dough, roll it into a ball shape. Flatten it. Put the filling in the centre. Roll it up again. Flatten it. Make some incisions around. Twist the incisions and press it a bit with your thumb. Place on the tin again, cover and let rise until doubled in size. Brush with yolk.
• Bake until golden brown.

Source: Tabloid saji

(Unspicy) Pumpkin flaxseed bread

We can say that pumpkin bread is many people's favourite. We can easily find the recipes in books, magazines and internet. It is easy to make, moist, sweet and full of flavour. 
The first time I baked this bread, I put many spices in it, cinnamon, nutmeg, ginger, and cloves. Hmmm, the aroma filled my home. It was this aroma that make people fall in love with this  bread. When I put that bread on the table, my children came and gathered around waiting for me to cut it. After the first bite, they put back the bread on the plate. Ha??? What happened? Then, I got the answer. Unlike most other people, my children did not like the aroma of the spices. 

That fact did not stop me baking again this beautiful bread. This time I skipped all the spices. I added a bit of vanilla and flaxseed ground for the flavour. It was still delicious. My children eat it without any complaints... ^^...

Ingredients
200 gr all purpose flour
1/2 tsp salt
1 tsp baking soda
200 gr sugar (I used 100 gr palm suiker/gula palem/gula semut)
240 ml pumpkin, steamed and mashed
120 ml olive oil (I used corn oil)
2 eggs, lightly beaten
60 ml water
1/2 tsp nutmeg (skipped)
1/2 tsp cinnamon (skipped)
1/2 tsp allspice (skipped)
1/2 cup (120 ml) chopped walnut (skipped)
I added 1/2 tsp vanilla
I added 2 tbs ground flaxseed

Methods

• Preheat oven 180C. Sift flour, salt, soda. Add sugar and flaxseed. Stir to combine.
• Mix together pumpkin, oil, eggs, water and spices (if using). Then, combine with dry ingredients, but do not overmix. Stir in the nut (if using).
• Pour into well-buttered loaf pan. Bake until done.

Source: http://simplyrecipes.com/recipes/pumpkin_bread/

Roti ubi ungu (Purple sweet potato bread)

I have tried the incorporation of purple sweet potato in a bread dough. The preparation was almost the same with one in making any other bread, only that mashed purple sweet potato was added in the dough, together with the wet ingredients in a bread machine. 

As I expected, it turned out so good. It rise well, the texture was soft and fluffy with beautiful light purple colour. The taste of the purple sweet potato was so light, almost undetectable.

Here is the recipe. I added a bit of milk powder and had substituted 1 whole egg with 2 egg yolks.


120 ml water

50 gr margarine

1 egg (2 egg yolk)

100 gr purple sweet potato, steamed and mashed

300 gr bread flour (+ 15 gr milk powder)

60 gr sugar

1 tsp salt

1 1/2 tsp instant yeast

1 egg yolk for brushing

Grated cheddar cheese for sprinkling

Cocoa powder + sugar for sprinkling

Methods

• Place The ingredients in the above order into the bread bucket of breadmachine. Select the dough menu and press start. Wait until the machine beeps.
• Remove the dough to a floured table top. Punch the dough. Cut to divide the dough, 25 gr each. Place them on a greased baking pan. Cover with a tea towel.
• For cheese bread: Take 1 piece of dough, roll it flat into oval shape. Make 2 incision lengthwise. Braid it and pinch the end together. Place on the tin again, cover and let rise until doubled in size. Brush with yolk and sprinkle with cheese.
• For choco bread: Take 1 piece of dough, roll it flat into oval shape. Sprinkle with chocolate powder  + sugar mixture. Roll it up and pinch the seam shut. Make some incisions and shape into a ring and pinch the end together. Place on the tin again, cover and let rise until doubled in size. Brush with yolk.
• Bake until golden brown.

http://www.sajiansedap.com/recipe/detail/8401/roti-pisang-keju-ubi-merah

chocolate Roll (water roux method)

Bulan ini mba Hesti Saifuddin dan mba Elsasmita Roesfiansjah bikin roti dengan metode water roux. Mereka bilang cocok dengan metode ini yang katanya bisa bikin roti lembuuut banget dan tahan lembutnya sampai 3 hari... ah, daripada penasaran mending ikutan bikin aja yuuk...  

Setelah belajar ke blog mereka, resep yang digunakan sama aja, hanya mba Elsa menggunakan telur sementara mba Hesti tidak, dengan kompensasi takaran susu cair di mba Elsa 10 ml lebih sedikit dari 1 resep mba Hesti punya. Kali ini aku coba yang tidak pake telur dulu ya... Resep roti hasil rangkuman dari blog mereka berdua, sementra isian dan bentuk rotinya dari tabloid koki. Begini stepnya:

• Pertama, bikin water roux nya dulu:

100 gr terigu protein tinggi
500 ml air
Dalam panci campur air dan terigu. Aduk rata sampai dengan halus dan tidak bergerindil. Masak dengan api sedang sampai kental tapi tidak mendidih. Sisihkan hingga dingin.
Ternyata water roux segitu bisa untuk 2 kali pakai. Jadi yang setengah bisa disimpan di kulkas untuk penggunaan berikutnya. Kalau ga mau nyimpen ya bikin aja setengah dari resep diatas kali ya.

• Lalu bikin adonan rotinya:

240 gr water roux starter (1/2 dari adonan di atas)
220 ml air atau susu cair
500 gr tepung terigu protein tinggi
200 gr tepung terigu protein sedang
15 gr susu bubuk
11 gr ragi instan
110 gr gula pasir
10 gr garam
60 gr minyak atau mentega
Tuang semua bahan kering: tepung, susu bubuk, ragi, gula, garam ke dalam mixer. Beri lubang di tengahnya. Campur semua bahan cair, water roux dan susu. Masukkan campuran bahan cair ke dalam bahan kering. Nyalakan mixer dan proses hingga kalis. Tambahkan mentega lalu proses lagi hingga elastis. Tutup dengan cling wrap (aku pake tea towel aja) dan fermentasikan 45 menit.

• Sementara nunggu adonan roti ngembang, bikin isiannya:

250 ml air
125 gr gula pasir
1/8 sdt garam
40 gr susu bubuk
30 gr coklat bubuk
50 gr tepung terigu
Vanili secukupnya
25 gr mentega
Campur semua bahan kecuali mentega, aduk rata dan saring. Masak hingga kental dan matang. Masukkan mentega, masak kembali hingga benar-benar matang. Angkat.

•  Dibentuk rotinya 

Setelah adonan mengembang 2 kali lipat, pindahkan ke meja. Kempiskan adonan. Potong dan timbang 25 gr-an. Bulatkan. Ambil 1 bulatan adonan. Pipihkan. Balik. Isi dengan 1/2 sdt adonan isi, bentuk bulat oval. Giling dan pipihkan. Kerat jadi 2 bagian memanjang, luruskan. Gulung, posisi keratan coklat menghadap atas dan rekatkan ujungnya. 
Letakkan di atas loyang. Diamkan 20 - 25 menit. 
Oles dengan kuning telur atau susu evaporated. Panggang dalam oven 180 C hingga matang. Angkat dan olesi dengan butter.

source:
http://hesti-myworkofart.blogspot.com/2012/02/loaf-bread-water-roux-method.html
http://ibudirafisa.blogspot.com.au/2012/02/milky-fruity-bread.html
Tabloid koki edisi 0097, mei 2007

Roti isi ubi (Sweet Potato Bread)

Haa...menemukan foto lama ... Seingatku roti ini baking terakhir waktu kami masih tinggal di Perth, sekitar awal bulan desember 2011. Dibuat untuk bekal piknik akhir tahun di sekolah anakku sekalian dalam rangka menghabiskan stock sweet potato. Akhirnya sih ga jadi ikutan piknik tapi Alhamdulillah rotinya ludes...walaupun isiannya tidak seperti roti pada umumnya, coklat atau keju gitu... ternyata anak-anakku suka-suka aja tuh. Saya upload aja ya untuk ngisi blog yang lama terbengkalai ... he he... siapa tau setelah ini jadi semangat lagi masak dan ngisi ini blog... Bikinnya gampang banget, masih menggunakan resep biasanya. Resep dan cara membuat rotinya bisa di lihat di almond custard bread, hanya isiannya pake sweet potato.

Isiannya tetep pake resep dari home-baking, salah satu web favoritku. Resep aslinya menggunakan sweet potato yang ungu, tapi di sini aku pake yang biasa. 


200 gr sweet potato
20 gr gula pasir
20 gr starch syrup (saya pake simple sirup aja)


Kukus sweet potato, haluskan, campur dengan gula, aduk rata. Setelah agak dingin, bentuk bulat-bulat. Ambil 1 adonan roti, pipihkan, letakkan 1 isian, bulatkan lagi. Balik. Tekan tutup botol di tengah-tengah hingga tercetak lingkaran. Buat beberapa irisan mengelilingi lingkaran tersebut. Letakkan di atas loyang yang telah dialasi baking paper. Tutup dengan tea towel. Diamkan 45 - 60 menit. Olesi dengan kuning telur. Oven hingga matang.  

source: http://home-baking.net/english/bread/purple-an-bread.php

Almond Custard Bread

Aku penggemar roti...makanya begitu sungkaya bread tayang di pawonike rasanya tangan ini udah gatel aja pengen ikutan bikin ... :) Dan akhirnya hari minggu kemarin kesampaian juga, hanya isian srikayanya aku ganti dengan custard yang ditambah almond meal... Proses bikinnya agak lebih panjang dari roti biasa karena ada si biang ketan, tapi oke lah ... untuk hasil roti yang demikian lembut...

Pertama, buat biang ketan,
50 gr tepung ketan
50 ml air mendidih
Seduh tepung ketan dengan air mendidih, aduk sampai tercampur kental dan kalis. Sisihkan.


Setelah itu bikin adonan rotinya, karena sedang tidak punya susu bubuk saya ganti air es dengan susu cair, bahan lainnya sama persis dengan resep di pawonike, hanya urutannya aku sesuaikan dengan urutan bahan masuk ke breadmaker.
200 ml air es (aku pakai susu cair)
2 btr telur
100 gr butter
1 sdt garam
100 gr gula pasir
biang ketan
15 gr susu bubuk (aku tidak pake)
500 gr bread flour
11 gr ragi instant
1/8 st bread improver (aku tidak pake)


Masukkan bahan-bahan sesuai urutan di atas ke dalam breadmaker. Pilih menu dough dan tunggu hingga bunyi bip. Untuk instruksi pembuatan menggunakan tangan boleh liat di pawonike ya. 

Sambil menunggu kita bikin isian almond custardnya,
200 ml susu
2 kuning telur
50 gr gula
20 gr terigu
vanilla
10 gr mentega
Saya tambahkan 1 sdm almond meal


Kocok kuning telur dengan 25 gr gula hingga kental dan pucat. Tambahkan terigu dan almond meal. Aduk hingga rata. Sisihkan.
Panaskan susu dengan sisa gula hingga hampir mendidih. Angkat lalu tuang ke telur, aduk rata.
Lap panci untuk merebus susu tadi. Saring adonan ke dalam panci. Aduk di atas api kecil hingga mengental. Tambahkan vanilla dan mentega. Aduk hingga tercampur rata. Angkat dan dinginkan.

Setelah adonan roti siap, pindahkan adonan ke tempat yang ditaburi tepung. Kempiskan adonan. Potong-potong dan timbang masing-masing 40 gr. Bulatkan. Ambil 1 bulatan, gilas , beri isian custard di tengahnya. Lipat hingga membentuk setengah lingkaran. Buat irisan kecil-kecil di bagian yang melingkar. Letakkan di loyang yang di alasi baking paper, tutupi dengan tea towel dan diamkan 40 - 50 menit atau sampai mengembang 2 kali lipat. Olesi roti dengan kuning telur. Panggang hingga kuning keemasan. Gambar dan petunjuk lebih jelasnya bisa dilihat di home-baking ya.


source: http://pawonike.blogspot.com/2011/12/sungkaya-bread.html
             http://home-baking.net/english/bread/custard-cream-bread.php

Onion Cheesy Bread

Penasaran dengan cheesy bread yang kubuat beberapa waktu yang lalu...rasanya enak, tapi crusty...pengen yang empuk...coba modifikasi ya dengan menambahkan 1 kuning telur...dan untuk variasi rasa tambahkan cincangan spring onion... hmmm...rasanya mantap banget...


Setelah dimodif jadi begini resepnya:
125 ml warm water
1 egg yolk
1/2 tsp honey
1 tbs finely chopped spring onion
80 gr grated cheddar cheese 
2 tbs grated permesan cheese 
1/2 tsp salt
300 gr bread flour 
1/2 sachet instant yeast


1 egg yolk, lightly beaten to decorate


Cara Membuat:

• Aku bikin roti ini pake bread maker, masukkan aja bahan-bahan sesuai urutan ke bread maker dan pilih menu dough. Untuk cara bikin pake tangan mungkin sama seperti di cheesy bread ya. Tambahkan spring onion setelah keju. 
• Kempiskan adonan, potong dan timbang 25 gr-an. Ambil 1 adonan, bulatkan. Pipihkan. Lipat bentuk segitiga. Lakukan untuk semua adonan. Tutup dengan tea towel. Istirahatkan kurang lebih 10 menit. 
• Ambil 1 adonan, pipihkan dengan rolling pin. Gulung menuju ke sisi yang runcing. Tutup dengan tea towel. Istirahatkan kurang lebih 1/2 sampai 1 jam sampai mengembang 2 kali lipat.
• Olesi dengan kuning telur, panggang sampai kuning keemasan.

Catatan:

Aku menggunakan tepung tipo 'oo' merk colavita yang bikinan Italy, sama seperti tepung yang biasa aku pake untuk bikin pizza base. Kalo mau pake bread flour biasa mungkin dimulai dari 250 gr dulu aja ya, sama seperti resep aslinya...tambahkan tepung lagi dikit-dikit kalo terlalu lembek... :)