Thursday, January 29, 2009

Wholemeal Bread





Compared to Alex Goh's previous Bread Book, this new book, Alex Goh's Baking Code using sponge dough method gives a more softer, lighter and fluffier bread..like store bought.



Overnight Sponge Dough

Ingredients
200g bread flour
120g water
1/2 tsp instant yeast

Method
Combine 1/2 the water to the yeast, blend well. Add all ingredients together and knead (10 minutes) to form a dough. Let it rise for 30 minutes. Wrap in a cling wrap and keep in the refrigerator overnight or up to 48 hours.

Note: 1. Prepare sponge dough 1 day in advance.
2. Dough will continue to rise very slowly although placed in the fridge. If it gets too big just knock it down.


Wholemeal Bread

Ingredients

(A)
385g bread flour
165g wholemeal flour
35g brown sugar
10g salt
10g instant yeast

(B)
120g overnight sponge dough

(C)
350g cold water
1/2 tbsp honey

(D)
40g shortening(Crisco)

Method
1. Mix ingredients A until well-blended. Add in ingredients B and C, mix to form a dough (wet sticky dough).
2. Add in ingredients D, knead to form a smooth and elastic dough. ( Initial stage, mixture will be very wet and sticky. It will start to form into a dough after 10 minutes. Continue kneading another 10 minutes and you will get a soft, smooth and elastic dough.)
3. Cover and let it rise for 45 minutes.
4. Divide into 2 equal parts, mould it round and let it rest for 10 minutes.
5. Flatten the dough, roll it up like a swissroll. Place it in a greased 20x11.5x11.5cm loaf tin. Makes 2 loafs.
6. Allow it to proof for 60 minutes or until you get a dome above the rim of loaf tin.
7. Bake at 210 degrees for 35 minutes. Remove immediately from the tin after baking.

Note: 1.Spray dough with water or eggwash before baking. 2.Bake on the lowest shelf of your oven as dough is very high. 3. Throw in aluminium foil over the bread if it gets to darken before baking time is over.)

Tuesday, January 27, 2009

French Baguettes





French Baguettes
Source: Alex Goh

Ingredients
(A)
90g plain flour
360g bread flour
1 1/2 tsp salt
1 tsp sugar
3 tsp instant yeast

(B)
250-260 ml water

(C)
10g vegetable shortening (Crisco)

Method
1. Mix (A) till well blended.
2. Add (B) and knead to form a dough.
3. Add (C) and knead to form a smooth and elastic dough.( I knead for 20 minutes)
4. Leave it to rise for 45 minutes. ( I let it rise for 1 hour)
5. Divide the dough into 3 pieces, mould them into balls and let them rest for 10 minutes.
6. Flatten the dough and roll them into stick shapes about 30 cm long.
7. Leave them to prove for 30 minutes. ( I proved for 45 minutes)
8. Brush them with water and slash the tops with a sharp knife 3 or 4 times.
9. Bake at 220 degrees for 25 minutes. ( I put a bowl of water in the oven and spray the bread 3 times with water every three minutes).
10. Serve.

Monday, January 26, 2009

Kambing Hyderabad




Kambing Hyderabad
Sumber: Buku Asmah Laili

Bahan-bahannya
1 kilo daging kambing/lembu (potong ikut suka hati)
3 biji bawang besar dihiris
2 sm pes bawang besar
1 sm pes halia
1 sm pes bawang putih
1 sm pes cili
1 sm pes tomato
1 sm serbuk ketumbar
1 sm rempah masalla kambing ( akak gunakan rempah beryani aje)
½ sm sebuk kunyit
2 biji tomato dibelah empat
3 kuntum bunga cengkih
3 biji buah pelaga
1 jari kayu manis
½ cawan daun pudina
½ cawan daun ketumbar
2 cawan air
½ cawan minyak masak
Garam secukup rasa
4 sm tairu

Cara-caranya
Masukkan semua bahan, kecuali tairu, kedalam periuk dan masak dengan api yang sederhana sehingga daging lembut. Tambah air selagi perlu.
Setelah daging lembut, masukkan tairu dan masak lagi sehingga kuahnya pekat dan naik minyak. Dikacau sekali-sekala supaya tak hangus.
Enak dimakan bersama nasi atau roti.

Nasi Kurash Pilau




Nasi Kurash Pilau
Sumber: Buku Asmah Laili

4 gayung atau ½ kilo beras basmathi ( cuci bersih, rendam ½ jam kemudian toskan)
100g gajus dibelah dua (goreng garing)
100g hirisan badam (goreng garing)
100g pistachio (goreng garing)
100g kacang peas
½ batang lobak merah dihiris
1 biji kentang yang besar dihiris
1 biji tomato dicincang
1 sm pes halia
1sm pes bawang putih
½ st kunyit serbuk
½ st garam masala/rempah beryani/rempah kari
½ sm serbuk cili
½ biji bawang besar dicincang
½ cawan hirisan daun ketumbar
100g kismis untuk hiasan
¼ cawan minyak sapi / minyak sayur
Garam secukup rasa

Cara-caranya
1. Panaskan minyak sapi dan tumis bawang cincang sehingga garing. Masukkan pes halia dan bawang putih, tomato, kunyit, cili serbuk, garam masalla dan garam. Tumis sebentar hingga naik aromanya.
2. Masukkan carrot, kentang dan ¼ cawan air. Masak selama 5 minit.
3. Masukkan daun ketumbar, gaul dan matikan api.
4. Didihkan air 3 kali ganda banyaknya beras. Tambahkan 2 st garam.
5. Masukkan beras yang telah ditoskan tadi. Masak hingga beras ¾ masak. Tapis.
6. Masukkan ½ bahagian nasi kedalam periuk nasi, taburkan ½ bahagian kekacang, masukkan lauk yang telah dimasak tadi dan taburkan lebihan kekacang.
7. Akhir sekali masukkan lebihan ½ bahagian nasi dan masak lagi selama 15 minit.
8. Enak disajikan panas.

Coconut Pandan Cake





KEK PANDAN KELAPA
Sumber: Forum Resipidiana

Bahan-bahannya

(A)
270 gram mentega
230 gram gula kastor

(B)
5 biji telur
60 ml santan (kara)
1 sb pandan paste
1 1/2 st pewarna hijau

(C)
240 gram tepung gandum/kek
25 gram tepung kastard/jagung
30 gram kelapa parut/dessicated coconut
1 st serbuk penaik

Untuk Hiasan Atas
40 gram mentega
35 gram gula aising
55 gram kelapa parut/dessicated coconut

Cara-caranya
1. Pukul (A) sehingga pucat dan gebu.
2. Satukan semua bahan (B). Masukkan ke dlm adunan (A) sedikit demi sedikit sehingga habis. Pukul sehingga adunan rata dan tidak berbintil-bintil.
3. Satukan bahan(C). Masukkan ke dalam adunan tadi. Kaup dan balikkan hingga sebati.
4. Tuang ke dalam acuan bulat berukuran 10”.
5. Campur semua bahan-bahan di 'Hiasan Atas' dan taburkan di permukaan kek.
6. Bakar pada suhu 175’C selama 50 minit. Siap dihidang.

Apple Puff




APPLE PUFF

Apple fillings

5 green apples - peel and slice into cubes
1 cup light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts (optional)


Instant Puff Pratas - plain, cut into semi-cirlce

Directions

1. Preheat oven to 190-200 degrees C.
2. Place sliced apples in a large bowl. Add in light brown sugar, 2 tablespoons flour, cinnamon, nutmeg, raisins and walnuts if desired. Toss until apples are evenly coated.
3. Cut instant puff prata into half. Shape into a cone, add fillings and close. Eggwash.
4. Bake in preheated oven for 30-35 minutes until top is golden brown. Cool on a wire rack.