Sunday, May 30, 2010

Mango Murabba

a very delicious fruit recipe.


• 2 Pounds raw mangoes
• 3 Pounds sugar
• 1 tsp Lemon juice
• 6 Green cardamoms (seeds only)
• 2-1/2 Cups water
• 1/4 tsp Kewra (screw pine essence)

How to make Mango Murabba:

• Wash and cut mangoes into thick pieces.
• Take a skillet and boil water.
• Add mangoes and boil them on low heat for 4 minutes.
• Remove the slices and dry them on a piece of cloth.
• Add sugar and lemon juice to the boiled water.
• Cook it properly on low flame to form syrup of one thread consistency.
• Add mango slices and cook until they become soft.
• Now leave for 12 hours at room temperature.
• Again remove the mangoes and add cardamom seeds to the syrup.
• Boil it for 5 minutes.
• Add mango slices and cook it on low heat for few minutes.
• Remove skillet from the heat and cool.
• Add kewra essence.
• Aam Ka Muraba is ready."

Thursday, May 27, 2010

Karipap Rangup

Bahan-bahan (45-50 biji):

500gm tepung gandum - diayak
1/2 sudu besar garam
94gm marjerin/butter/shortening/vegetable fat - boleh letak 1/2 butter & 1/2 shortening
1 biji telur
1/2 cawan ais
250ml air

inti karipap secukupnya


* masukkan tepung yang telah diayak ke dalam mangkuk adunan yang besar. ketepikan

* kemudian masukkan ais dan garam ke dalam air

* kacaukan rata dan ketepikan

* pecahkan telur ke dalam tepung tadi dan gaulkan rata sehingga menjadi serbuk roti

* ketepikan

* sementara itu panaskan butter/marjerin/shortening dengan api sederhana panas sehingga kesemua cair dan hampir mendidih

* angkat dan tuangkan ke dalam adunan tepung tadi

* gaulkan dengan menggunakan hujung jari sehingga menjadi serbuk roti

* setelah itu tuangkan campuran air tadi ke dalam tepung sedikit demi sedikit sambil diuli sehingga menjadi doh dan tidak melekat di tangan (campuran air tidak digunakan kesemuanya cukup sekadar adunan menjadi doh)

* kemudian bentukkan doh menjadi bulat dan rehatkan selama 1 jam. tutupkan mangkuk adunan tadi dengan kitchen towel

* setelah itu bahagikan doh tadi kepada dua bahagian

* ambil satu bahagian doh tadi dan canaikan menjadi nipis (ketebalan kulit bergantung pada selera masing2)

* kemudian gulungkan bahagian paling panjang seperti swiss roll

* potong doh tadi sebanyak 20-25 biji dan ulangi lagi proses ini sehingga habis

* ambil satu biji doh kecil tadi dan canaikan menjadi bentuk bulat

* isikan 1 sudu besar inti dan kelimkan bahagian tepi atau boleh juga menggunakan acuan karipap

* lakukan sehingga habis

* selepas itu bolehlah digoreng dengan api yang sederhana panas sehingga garing dan keperangan

* hidangkan sebagai minuman pagi atau petang

* karipap atau doh bolehlah disimpan di dalam freezer

* apabila hendak menggoreng bolehlah keluarkan dan biarkan sekejap sebelum digoreng

* karipap sentiasa garing

Saturday, May 22, 2010

Sweet Bun ( Sugar Craft EDU )


Bread Flour----------------------50%


Bread FLour---------------------50%
Ap FLour-------------------------50%
Bread Improver-----------------0.5%
Milk Powder----------------------5%
Butter Vanilla--------------------3%



1.Prepare the sponge by mixing flour,yeast ,water and egg on 1st speed for 3 minutes

2.Ferment for 2 to 3 hours until dough is about 3 to 4 times the original size.

3.To Prepare the dough,add alll the dry ingredients into the mixing bowl.

4.Pour in cold water and eggs followed by sponge cut into a few pieces and mix
on 1st speed for 1 minute

5.change to second speed and mix for 3 minute until dough comes together.

6.Add butter in stages over 2 minutes on 1st speed

7.continue mixing on second for 4 to 5 minutes until is fully developed

8.Divide dough into 60g pieces and round up. Rest the dough for 10 minutes.

9.After resting,flatten douhg with the palm of hand. wrap filling of your choice

10.Prove at 37degree for 45minutes

11.egg wash on the bun

12.Bake at 180c for 15 minutes until top and bottom of buns turn golden .
(Chef Tips:when u mixing your sponge you dont put all the water 1st...because make sure that the dough is not to wet.. )

Butter loaf ( Bread Story )


Bread Flour---------------------------70%



Bread Flour--------------------------30%
Yeast --------------------------------1%
Bread Improver----------------------1%
Milk Powder--------------------------4%
Ice Water-----------------------------9%



1.Prepare the sponge by mixing flour,yeast and water on 1st speed for 3 minutes.

2.Ferment for 4 to 5 hours until dough is about 3 to 4 times the original size.

3.To Prepare the dough,add alll the dry ingredients into the mixing bowl.

4.Pour in cold water and eggs followed by sponge cut into a few pieces and mix

on 1st speed for 1 minute

5.change to second speed and mix for 3 minute until dough comes together.

6.Add butter in stages over 2 minutes on 1st speed

7.continue mixing on second for 4 to 5 minutes until is fully developed

8.Divide dough into 400-450g pieces and round up. Rest the dough for 10 minutes.

9.After resting,flatten dough. then u can round out without flling or u want to

roll up with ham and cheese is up to u!!u can check in BREAD STORY how

they do the loaf

10.Prove at 37degree around 45minutes!

11.Egg wash on the loaf (if ham cheese u need 2 egg wash only put some cheese on top)

12.Bake at 170c around 25-30 minutes until the bun change to golden brown!..

(At bread story they bake at UP FIRE 140 down FIRE 240 for 45 minutes!)

Wednesday, May 19, 2010

Baking a 3-D Bear Cake

* This 3D pan cost me RM 135.00


Step 1: Prepare Pan

Preheat oven to 350°F. Generously coat the inside of both pan halves and both the inside and outside of the baking core using Wilton Cake Release or solid shortening. Be sure to cover all indentations. If using shortening, sprinkle about 2 tablespoons flour inside each pan half and shake so flour covers all greased surfaces. Turn pan halves upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking.

Step 2: Fasten Pan with Clips

Fasten pan halves together with clips, making sure the halves fit snugly together.

Step 3: Mix and Pour Batter

Make cake mix according to package directions, or use your favorite scratch recipe. (Most 3-D pans require 5 1/2 - 6 1/4 cups of batter). Pound cake or a combination of pound cake and yellow or chocolate batters offer the best results. Batters that contain nuts or raisins do not work well. Place pan on cookie sheet. Pour cake batter into pan.

Step 4: Bake Cake

Insert baking core into center. The batter in the pan will come right to the rim, almost to the point of overflowing. Cake fills out best when batter overflows slightly while baking. Secure core by slipping tabs of longer prongs under the sides of the pan. Pour 2/3 cup batter into core. Bake 50-60 minutes, until toothpick inserted in vent hole on top of pan comes out clean. Top half of pan may be removed during last ten minutes of baking to check cake.

Step 5: Cool Cake

When cake is done, remove from oven and place upside down on cooling rack 5-10 minutes. Remove top half of pan and cool 5 minutes more. Replace top pan, turn cake over and remove bottom pan. It may be necessary to tap pan with the handle of a spatula to free cake from pan. Cool 15-30 minutes.

Step 6: Remove Pans and Cool

Remove pans; gently remove the baking core and the baked cake center. Set cake upright and cool completely.

Step 7: Fill in Cake Center and Decorate

Place the cake center inside the bear, filling any empty areas with buttercream icing. Position cake upright on plate, and secure to plate with icing or melted candy. Your teddy bear cake is now ready to decorate!
Tips for Baking 3D or Stand Up Cakes

All 3-D pans work best with a firm-textured cake batter (pudding added mixes and pound cakes). Do not use a traditional white cake as the crumb is too tender.

Be sure pans are either greased (with vegetable shortening, not oil or butter) floured or sprayed with a vegetable spray, or brushed with Cake Release.

It is important to follow pan directions for batter amounts.

Always allow cakes to cool overnight, resting in back half of pan.

Nectarine Golden Cake

What a delicate cake – so delicious and simple!

* 1 cup all-purpose flour
* 2 teaspoons baking powder
* Rounded 1/4 teaspoon salt
* 1 stick unsalted butter, softened
* 3/4 cup plus 1/2 tablespoon sugar, divided
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/8 teaspoon pure almond extract
* 2 nectarines, pitted and cut into 1/2-inch-thick wedges
* 1/2 teaspoon cinnamon

Equipment: a 9-inch springform pan


Step 1

Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
Whisk together flour, baking powder, and salt.

Step 2

Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

Step 3

Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.

Step 4

Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

Sardine Roll

For the pastry

* 250g butter
* 500g plain flour
* a pinch of salt
* cold water

Use rubbing in method to mix flour and butter until they become like bread crumbs.
Add in salt and pour in cold water and knead into dough. Wrap in plastic bag & put
inside the fridge while you’re working on the filling.

For the filling

* 1 can sardine in tomato sauce
* chopped onions
* chopped chilli
* a squeeze of lemon
* a pinch of salt

Mash sardine. Add in the rest.

Roll out the dough thinly. Cut into rectangles. Put in the filling and roll. Do
little cuts on the rolls before brushing egg yold on top. Bake for 40 mins, 175C.

Burger Buns

This is an absolutely brilliant recipe that uses only a few ingredients (compared to the 20 or more found in a typical supermarket burger bun). It produces superbly soft buns, so your burger won’t slide out the back when you take a bite, that also hold their shape so the whole thing doesn’t disintegrate while your eating it.


* 250g strong white bread flour
* 10g instant yeast
* 10g sugar
* 5g salt
* 30g unsalted butter
* 140ml warm water


* 1 egg white
* 2 teaspoons of sesame seeds

Preparation Time: 2 hours
Cooking Time: 20 minutes
Serves: 4 buns

Method of making :

Step 1

Weigh out the flour, salt, sugar and yeast into a large mixing bowl. (If your yeast needs activating in water, follow the instructions on the packet and subtract whatever water you need to use from the 140ml water listed above. Then add it with the rest of the water in stage 4.) the dry ingredients

Step 2

Mix them together so that they are evenly distributed.

Step 3

Heat the butter (either in the microwave or in a pan) so that it has just melted, it should be just warm, not hot.

Step 4

Weigh the water into the mixing bowl with the dry ingredients, pour in the melted butter and mix it all together (using your hands) to form a dough. adding the water

Step 5

Tip the dough out on to a floured work surface and knead it until it has formed a smooth, elastic dough. It will be sticky at first but will become smooth as you knead it. Form the dough into a ball, lightly oil the inside of the mixing bowl and put the ball of dough back into the mixing bowl. kneading in the butter

Step 6

Cover the bowl with a piece of cling-film/plastic-wrap, put the bowl somewhere warm and leave it to prove until it has doubled in size (it depends on how warm it is but this usually takes 1 - 2 hours). proving the dough - the first rise

Step 7.

When the dough has doubled in size, tip the dough out of the bowl, cut it into quarters and shape each quarter into a ball. dividing the dough

Step 8

Leave the balls of dough on the work-top, cover them with a piece of lightly oiled cling-film/plastic-wrap and leave them to prove for a second time until they have doubled in size. proving the portioned dough

Step 9

When the balls of dough have doubled in size, put them onto a lightly oiled baking tray and gently press them down to form the burger bun shape. Optionally, brush the top of each disk of dough with some egg white and sprinkle each with ½ teaspoon of sesame seeds. shaping and adding the sesame seeds

Step 10

Heat the oven to 170°c.

Step 11

Leave the buns to rise for the final time until they have puffed up (not necessarily doubled in size but close). proving the shaped burger buns

Step 12

Using your oven thermometer (you do have an oven thermometer, don’t you?) check that the oven is at 170°c and then put the tray with the buns into the oven and bake them for 20 minutes. cooling the cooked burger buns

Step 13

When they are cooked, take the burger buns out of the oven and leave them on the tray until they have cooled to room temperature (when they come out of the oven they will feel very firm but leaving them to cool on the tray greatly softens the crust).

Step 14

When they are cooled, cook your burgers and enjoy! a finished burger bun, cut in half

Tuesday, May 18, 2010

Roti Kismis

Gambar dan resepi diambil dari blog nor67

sumber : Che Mat Gebu


300 g tepung roti (high protein flour)
1 camca besar susu tepung1 1/2 camca teh bread improver
1/4 camca teh garam halus
50 g gula halus
8 g instant yeast
50 g mentega (mat guna minyak sapi@ghee)50 g kismis
1 biji telur*
1/2 camca teh esen vanilla*(*disatukan dan kacau rata)
120 ml air
Sedikit mentega untuk disapu atas roti


Step 1:

Dalam satu bekas, satukan semua bahan diatas kecuali mentega dan juga mentega untuk disapu atas roti. Gaul rata hingga menjadi doh. Tambah mentega (50g) dan terus menguli hingga mendapat dok yang lembut, kenyal dan anjal. Bulat2kan dan letak dalam bekas, tutup dengan plastik dan biar 45 minit hingga kembang.

Step 2:

Keluarkan doh dari bekas. Tumbuh sedikit dan bagi kepada 10 bahagian, kurang lebih 64g setiap bahagian. Bulat2 kan dan letak dalam bekas (mat guna muffin cup saiz besar)...atau susun dalam loyang yang telah disapu mentega. Buat hingga siap.

Step 3

Biarkan 30 - 35 minit hingga doh naik. Bakar dalam oven pada suhu 190C selamat 15 - 20 minit atau hingga peerang. Keluarkan roti dari oven dan sapu permukaan roti dengan mentega. Biar sejuk dan hidangkan.....

Making Bread with Water Roux Starter ( Thang Zong )



* 380gm tepung high protein (tpg roti)
* 3 sudu besar susu tepung
* 80gm gula castor
* 1/2sk Garam
* 3 sudu kecil yis segera
* 1 bj telur A
* 100ml air
* 100gm water roux
* 30gm butter
* 30gm shortening
* 1/2 sudu kecil garam


1. Masukkan yis, sedikit gula, 2 sudu tepung dan 100ml air kedalam sebuah mangkuk. Kacau hingga sebati dan biar hingga naik dan berbuih.

2. Masukkan tepung roti, susu tepung, garam, lebihan gula ke dalam satu bekas berasingan. Kacau2 hingga rata.

3. Masukkan telur dan water roux. Gaul hingga sebati baru la dimasukkan bahan no1.

4. Gaul lagi hingga hampir membentuk doh, masukkan butter dan shortening, sedikit demi sedikit. Adunan mungkin agak lembik tp teruskan menguli.

5. Uli hingga doh menjadi kenyal dan lembut. (kalau masih terlalu lembik boleh la ditambah sedikit tepung dan uli lagi hingga lembut)

6. Tutup bekas dgn rapat atau boleh menggunakan plastic cling supaya udara tak keluar.

7. Biarkan doh naik 2x ganda dan boleh la teruskan dgn step no8 dan seterusnya.

Water Roux Starter

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy

To make the Water Roux Starter, you need:

1 part flour,
5 parts water.

** For example, 50g flour, 250g water.

1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.

2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!

3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

** Thanks yani for sharing

Caramel Pudding

Bahan-bahan :-

11g serbuk agar-agar
500ml air
500ml susu segar
2 sudu besar tepung kastad
1 sudu kecil esen vanila
240g gula

(kalau guna susu cair utk ganti susu segar bolehlah guna 400g(1 tin) susu cair + 600ml air)

utk karamel

160g gula
4 sudu besar air
4 sudu besar air suam.


utk karamel

1. Panaskan gula dengan air. Bila dah tukar jd perang, padamkan api dan masukkan pula air suam. Kemudian tuang ke dlm acuan yg sesuai.
2. Masukkan air,serbuk agar-agar dan gula ke dalam periuk. Masak sehingga mendidih.
3. Dalam bekas lain campurkan susu,esen vanila dan tepung kastad. Kacau sehingga tak berketul.
4. Masukkan no.3 ke dalam no.2. Masak sehingga jadi pekat atau likat. Kemudian tuang ke dalam bekas yang ada karamel tadi.

* thanks to yani for sharing

Roti Arab


bahanya :-

3 /12 to 4 cawan tepung
2 sudu kecil garam
1 paket yis
1 1/2 cawan air
1 biji telur


Step 1

Dalam bekas - campur 1 cawan tepung + garam + yis - tambah air sedikit demi
sedikit,uli selama 2 minit

Step 2

Tambah 3/4 cawan tepung lagi - uli hingga sebati lagi

Step 3

Bahagikan tepung kepada 8 bahagian,Bulat2kan doh dan leperkan -
tutup selama 45minit, Taburkan tepung bawah roti sebelum dibiarkan naik

Pukul telur + 1sudu kecil air = sapu atas roti
Bakar kejap dlm 10 minit ajee..

Chocolate Chips Cookies

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal & blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla


Cream the butter and both sugars.

Step 2

Add eggs and vanilla; mix together with flour, oatmeal, salt,
baking powder, and soda.

Step 3

Add chocolate chips,Cadbury bar and nuts. Roll into balls and place
two inches apart on a cookie sheet..

Step 4

Bake for 10minutes at 375 degrees. Makes 122 cookies..

Sweet Bun Dough


480gm Tepung roti
120gm Tepung Gandum
110gm Gula
10gm Garam
20gm Susu Tepung
4camt yis
1camt Bread improver / 1 camt Bread softener


1 biji Telur
300 ml Air Sejuk


60gm Mentega

Cara :

1. Campurkan A dan kacau sebati
2. Masukkan B dan putar
3. Masukkan C dan putar hingga menjadi doh elastik
4. Rehatkan doh hingga 2 kali ganda saiz doh
5. Timbang doh seberat 50-60gm satu dah rehat lg selama 5 min
6. Buh inti dan rehatkan selama 45-60min atau 2 kali ganda saiznya
7. Bakar hingga kekuningan

Cinnamon Rolls ( CINNABON )


* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast

* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened

* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt


Step 1

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Step 2

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Step 3

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Step 4

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cheesecake Simple 'n' Creamy

250gm cream cheese philidelphia
3 tbs unsalted butter
3/4 cup castor sugar
150ml plain yogurt Marigold
1 tbs jus limau nipis/lemon
1 tbs cornflour
3 biji telur

utk base :

1 cawan biskut hancur + butter cair. tekan pada loyang n sejukkan. utk adunan ni saya gunakan loyang size 7". kalo pakai yg 8" leh juga tapi mungkin cheesecake akan jadi rendah sket lah.


1. Putar creamcheese + butter.
2. Masukkan gula sikit sikit utk elakkan adunan berbintil nanti. Bila dah lembut dan creamy, tuangkan sedikit sedikit yogurt, diikut jus limau nipis.
3. Kemudian masukkan telur sebiji demi sebiji. last sekali masukkan tepung jagung.
4. Bakar dlm oven yg telah dipanaskan dulu. Saya guna suhu 150C dan bakar waterbath selama 45-50min.

Note :

Saya nak yg creamy so bila dah cukup masa saya goyang loyang n nampak kat tengah tu gegar2 sikit, bhgn tepi sume dah set. so off oven n biar cheesecake dlm tu abt 1 hr smpai oven sejuk. pastu sejukkan kat luar dan bila dah sejuk betul, masuk dlm fridge.


Make Your own Waffle Mix

• 9 cups flour
• 1/3 cup baking powder
• 1/4 cup sugar
• 1 1/2 cup shortening
• 1 tablespoon salt
• 1 cup powdered milk
• 2 teaspoons cream of tartar

1. Step 1

Measure out all dry ingredients and place in a large mixing bowl

2. Step 2

Add the shortening. Cut in to the dry ingredients or use the pulse on a food processor.

3. Step 3

Store in an airtight container. Use as you would in recipes calling for the mix.
(e.g., for pancake mix 1 cup of mix with 1 egg and 3/4 cup milk)


Things You'll Need:

• 2 cups Waffle mix
• 1 1/3 cups milk
• 1 egg
• 2 teaspoons vegetable oil


1. Step 1

Plug in and heat up the waffle iron first. Indication of waffle iron readiness varies by brand, so be sure to check your user manual if you are unsure about how to operate the waffle iron to make waffles.

2. Step 2

In a medium-sized bowl, measure 1 egg, 1 1/3 cup milk, 2 teaspoons vegetable oil, and 2 cups mix.

3. Step 3

Mix the batter with a spoon just until mixed. Over-mixing will result in tough waffles.

4. Step 4

Slowly pour the batter into the waffle iron. I find that for a four-inch by four-inch waffle, using a one-third cup measuring cup and filling it most of the way with the batter helps to create uniform waffles and cuts down on spilling when making waffles.

5. Step 5

Carefully watch your waffle iron so that the waffles do not burn. Usually the user manual will give an indication of how long each batch of waffles should take to cook.

6. Step 6

When the waffles are done cooking in the waffle iron, carefully remove with a spoon. Serve as desired, with fruit (as pictured) or butter and syrup, or anything else you like!

Cream Puff

Ingredients (10-12 pieces):

1/4 cup butter
1/2 cup water
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs


1. Panaskan butter dan air sehingga mendidih. Masukkan tepung yang telah diayak bersama garam dan kacau sehingga menjadi doh yang lembut.
2. Masukkan doh kedalam mangkuk adunan dan masukkan telur sebiji demi sebiji dan gaul sebati.
3. Letakkkan satu sudu adunan diatas Loyang pembakar.yang telah di lapiskan kertas minyak.
4. Bakar selama 10 minutes dengan 200 C kemudian turunkan suhu ke 180C selama 15-20 minutes.
5. Sejukkan .
6. Letakkan inti sebelum dihidang.

Vanilla Cream

• 500 ml Susu UHT
• 1 biji Kuning Telur
• 1 biji Telur
• 50 gm Tepung Kastad
• 100 gm gula kastor

Cara :
Campurkan kesemua bahan didalam periuk, dengan api sederhana, masak sehingga pekat

Colorful Sandwich Loaf

Adapted from Chef Khoo See Yew

Ingredients :

200 g cold water
300 g flour
25 g castor sugar
5 g instant yeast
5 g salt
2.5 g bread improver
10 g milk powder
20 g butter
red food coloring
yellow food coloring
green food coloring

Method :

1. Pour the cold water into your bread maker pan.
2. Gently add in the flour to cover the liquid.
3. Add the rest of the ingredients except butter.
4. Press the setting to BASIC DOUGH setting.
5. Once the dough is well incorporated, add in the butter and let the bread maker continue kneading.
6. When a smooth, soft and elastic dough is formed (I didn't wait for it to finish it's cycle), remove it from the pan. Leave to prove for about 30 minutes.
7. Divide to 3 portions and color each portion with the food coloring.
8. Place 1 colored dough back in the pan and press the QUICK DOUGH setting. The bread maker will do the color mixing for you. Once done, remove the dough from the pan and repeat the same process with the other 2 portions.
9. Rolled thin, each colored dough then stack them on top of each other.
10. Roll the dough like the swiss roll and place the rolled dough into the baking tin.
12. Leave to prove till double the size.
13. Sprinkle some water on top of the dough and bake in a preheated oven at 180 C for 35 to 40 minutes.

* Gambar ambil daripada blog Mamafami

Chocolate Indulgence

Bahan-bahan ( loyang 9" )

• 2 cwn gula (kisar)
• 2 cwn tepung (ayak)
• 3 biji telur grade A
• 1 cwn koko powder
• 1 cwn susu cair
• 1 cwn minyak(sy gune butter cair)
• 1 cwn air panas didih
• 1 tsp soda bikarbonat
• 1 tsp baking powder
• 1 tsp esen vanila


1. Tepung +koko powder+soda bikarbonat+baking powder di ayak bersama
2. Pukul gula dan telur sampai kembang, tambahkan esen vanila
3. Masukkan susu dan minyak/butter cair dlm adunan,kacau sebati
4. Masukkan bahan2 yg diayak (cara 1) kedalam adunan. gaul dgn cara kaup balik
5. Last skali masukkan air panas..kacau sebati bakar selama 45 minit pd suhu 175-180degree. bule juga kukus slame lebih kurang 1 jam

Lapisan 1

Heavenly White Chocolate Mousse


1. Ganache :

250 gm White Chocolate
1/2 cup Cream
60 gm Butter

Method :

1. Grate the chocolate, put in a bowl and set aside
2. Boil the cream and pour into the grated chocolate
3. Add in butter and mixed well

2. 8 (1 ounce) squares semisweet white chocolate,coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped
1 portion of ganache
500 gm Cream Cheese ( whipped )

Lapisan 2 :

Heavenly Chocolate Mousse


3. Ganache :

250 gm Chocolate
1/2 cup Cream
60 gm Butter

Method :

4. Grate the chocolate, put in a bowl and set aside
5. Boil the cream and pour into the grated chocolate
6. Add in butter and mixed well

4. 8 (1 ounce) squares semisweet chocolate,coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes) 3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped
1 portion of ganache
500 gm Cream Cheese ( whipped )


1. Double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture add all mixture into creamed cheese bowl. Fold in whipped cream Refrigerate for 4 hours or overnight. Use this as cake base topping before pouring ganache.

Apam Kentang


200 g gula pasir
200 ml air kelapa
1 helai daun pandan, disimpul
200 g tepung beras
150 g kentang yang telah dikupas kulitnya
100 g tepung gandum*
1 camca teh instant yeast*
1 camca teh baking powder*
1/2 camca teh garam*
1 camca teh pandan paste*
250 ml santan dari 1/2 biji kelapa
Kelapa parut putih*
Secubit garam*
1 helai daun pandan*(*disatukan dan kukus sebentar)

1. Kentang dipotong kecil dan kukus hingga lembut, lecek hingga lumat, ketepikan. Satukan gula pasir, air kelapa dan daun pandan, masak hingga gula larut, tapis dan sukat 300 ml, biar suam.

2. Dalam satu bekas, satukan kentang lecek dan tepung beras, gaul rata. Tuang air gula suam dan kacau hingga sebati. Biarkan bancuhan sejuk. Masukkan semua bahan2 yang bertanda (*) dan kacau hingga rata.

3. Tuang santan sedikit demi sedikit dan terus mengacau hingga sebati. Rehatkan adunan 40 - 50 minit.

4. Panaskan kukusan, sapu sedikit minyak pada acuan apam, dan panaskan 2 minit dalam kukusan. Tuang 3/4 penuh pada setiap acuan dan kukus dengan api besar selama 30 minit. Biarkan sejuk sebelum dikeluarkan dari acuan dan hidangkan bersama kelapa, jika suka...

Pistachio Cheesecake


110 gm butter
200 gm digestive biscuits [Mc Vites], dihancurkan
50 gm cornflakes
30 gm brown sugar

Cara-cara :-
1. Melt butter in a pan then add brown sugar followed by biscuits and cornflakes. Fry till dry.
2. Spread in the baking tray. Guna loyang bersaiz 9 inci. Tekan hingga padat.

60 gm white cooking chocolate, cairkan dgn kaedah double boil
1 1/2 tbs fresh milk
20 gm grounded pistachio

Cara-cara :-
1. Cairkan white cooking choc kemudian campurkan fresh milk. Gaulkan.
2. Tuang bahan campuran ini di atas base.
3. Spread grounded pistachio on top.
4. Keep in freezer for 1/2 hour.

Cheese Filling

[sour cream]

300 gm whipping cream
1 1/2 tbs lemon juice
350 gm white cooking chocolate, potong kecil-kecil
45 gm melted butter

Cara-cara :-
1. Campurkan whipping cream dan lemon juice utk menghasilkan sour cream. Ketepikan.
2. Cairkan white cooking chocolate dgn kaedah double boil kemudian tambah butter diikuti sour cream tadi. Gaul semua bahan hingga sebati, ketepikan.

500 gm cream cheese
50 gm castor sugar + 20 gm tpg jagung [campur ke dua2 bhn ini di dlm sebuah mangkuk]
1 tsp vanilla essence
4 eggs size A, slightly beaten
120 gm blended pistachio
40 gm coarsely chopped pistachio

Cara-cara :-
1. Beat cream cheese at low speed till fluffy.
2. Mix castor sugar and cornflour and add into cream cheese follow by vanilla essence.
3. Then add eggs, one portion at a time [3 times].
4. Kemudian tuang bhn campuran sour cream tadi. Masukkan juga blended dan chopped pistachio kemudian gaul sebati.
5. Keluarkan base, tuang adunan ini di atas base.
6. Bake in a pre-heat oven at 140'C for 1 1/2 hour using water bath method.
7. Switch off oven. Leave cake inside the oven for 1/2 hour then pour away the water but still leave the cake inside the oven with door slightly open for another 6 hrs.

50 gm white cooking chocolate
40 gm grounded pistachio

Cara-cara :-
1. Double boil to melt the chocolate.
2. Spread on top of the cake and sprinkle pistachio.
3. Keep in the fridge for another 6 hours before serving.

Kek Keju Krim Coklat


Hias Atas (Topping)

200 ml Krim putar (whipping cream)
50 ml Susu
250 gm coklat hitam (dicincang)


10 biji kuning telur
2 biji telur
60gm gula perang
500 ml susu
300 ml krim putar
2 sudu teh serbuk kopi
250 gm coklat hitam , (dicairkan)
250 gm keju mascarpone dikacau perlahan-lahan sehingga tidak berbintil-bintil


20 gm butter
60 g coklat hitam
1 sudu besar Gula perang
1 biji telur
2 sudu besar Susu
1 sudu teh serbuk kopi( dibancuh dgn 1 sudu teh air panas)
2 sudu besar tepung seberguna
2 sudu besar serbuk koko
1/8 sudu teh soda bikarbonat
40 gm kacang hazel


buat bahagian Hias Atas terdahulu

Bubuh krim dan susu di dalam mangkuk dan panaskan di atas seperiuk air merenih.Masukkan coklat dan kacau rata.Tuang dua pertiga bahagian ke dalam acuan bulat kek kedalam loyang.Selebihnya ketepikan.

Panaskan ketuhar pada 160 terlebih dahulu.

Pukul kuning telur,telur dan gula .Ketepikan.

Satukan susu dan krim kedalam periuk dan jerang di atas api kecil.Didihkan dan segera angkat dari api.Masukkan serbuk kopi dan coklat dan kacau.Ketepikan selama 5 minit.Tuangkan bancuhan coklat ini sedikit demi sedikit ke dalam adunan telur dan kacau sehingga sebati.Tapis dan biarkan sejuk.

Masukkan keju mascarpone ke dalam adunan coklat dan kacau biar rata.Tuang adunan perlahan-lahan ke atas coklat di dalam kek.Letak acuan ke dalam bekas berisi air.Bakar selama 50 minit.

Kulit ( Base)

Satukan mentega dan coklat.Kacau di atas api kecil sehingga sebati.Angkat dari api.nasukkan gula perang,telur ,susu dan bancuahan kopi,Satu demi satu.Tambah bahan yang selebihnya dan kacau rata-rata.Masukkan adunan ke dalam beg piping dengan muncung besar biasa.

Keluarkan acuan kek dari ketuhar.Paipkan adunan ke atas inti .Bakar selama 15 minit atau sehingga bahagian tengah kulit keras.Keluarkan dari ketuhar dan biarkan sejuk.tutupkan acuan kek dan dinginkan di dalam peti sejuk semalaman.

Bila hendak dikeluarkan.Selitkan pisau di tepi-tepi kek dan terbalikkan kek keju atas pingga yang hendak dihidangkan..Panaskan baki hias atas coklat dan hidang.

Kek Lapis Cheesecake

1kg cheese philadelphia
2 tin susu manis tinggi
4 bungkus biskut salt cheese
1 botol kecil susu segar

Cara membuatnya :

1. Pukul cheese dan susu sehingga sebati
2. Lapik acuan dengan plastik
3. Masukkan 3 senduk adunan cheese kedalam acuan dan di sapu rata
4. Celupkan biskut cheese kedalam susu
5. Susunkan biskut di atas adunan cheese di dalam acuan tadi
6. Sapukan adunan cheese di atas biskut yg disusun
7. Taburkan nestum dan susun biskut
8. Ulangi sehingga habis
9. Masukkan kedalam freezer semalam sebelum dipotong utk di makan

Monday, May 17, 2010

Sticky Toffee Pudding with Butterscotch Sauce


* 12 ounces dates, pitted and roughly chopped
* 2 1/2 cups water
* 2 teaspoons baking soda
* 3 1/4 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
* 1 2/3 cups granulated sugar
* 4 large eggs
* 2 teaspoons vanilla extract
* Butterscotch sauce, recipe follows

Butterscotch Sauce:

* 2 1/4 cups light brown sugar
* 7 tablespoons unsalted butter
* 1 cup half-and-half
* 1 teaspoon brandy
* 1/4 teaspoon vanilla extract
* 1 cup cold heavy cream, optional


Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.

Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.

In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.

Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.

When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.
Next Recipe

More recipes? Try these recommendations:

Donut kentang ( Gebu )

Bahan :

1 kg tepung gandum
1 pkt yis segera
1 1/2 mug air suam
1 sdt gula
5 tbsp butter
1 tbsp kentang - lecek

Olesan : Gula castor


1. Bancuh yis dgn air suam dan gula
2. Kacau sampai berbuih dan ketepikan sebentar hingga yis mengembang
3. Gaul tepung, susu tepung dan butter hingga menjadi serbuk roti.
4. Masukkan bancuhan yis tadi
5. Gaul / uli hingga sebati. Mula - mula adunan akan melekit sikit di tangan, dan teruskan sehingga doh tidak melekat.
6. Biarkan doh naik sebentar baru dicanai untuk diterap guna acuan.
7. Biarkan seketika dan baru digoreng.
8. Goreng sehingga keperangan.

Chocolate Banana Cake

This tall and moist cake is available at West 57th Cafe by Zang Toi, the New - York based Malaysian Fashion Designer. The location of his cafe in Kuala Lumpur are at Parkson pavillion and Lot 10.


250 gm butter
300 gm caster sugar
200 gm self raising flour - sifted
4 nos eggs
100 gm cocoa powder - sifted
1 tbsp baking powder - sifted
1/2 tbsp baking soda - sifted
250 ml warm local black coffee

Chocolate Sauce

250 ml whipping cream
125 gm icing sugar
250 gm dark chocolate - chopped
2 tbsp butter

3 - 4 banana, - halved

To Prepare cake:

1. Preheat oven to 180 C.
2. Grease a 8" square cake tin and set aside.
3. In a stand mixer, cream butter and sugar. Gradually add the eggs one at a time, beating well after each addition so that the mixture does not curdle.
4. Add sifted ingredients and warm coffee, alternate in small quantities, mixing thoroughly. Pour into cake tin.
5. Bake 45 minutes. Remove from oven and let it cool.

To prepare chocolate sauce:

1. Combine the whipping cream, icing sugar, chocolate and butter in a small sauce pan.
2. Stir over low heat until thick and smooth.
3. Remove from heat, cover and keep warm.

To assemble and serve cake:

1. Cut the cake into half vertically.
2. Cut the 2 halves horizontally to form four long layers. Place one layer of cake on a cake board.Spread evenly with chocolate sauce and top with bananas.
3. Spread chocolate sauce on the last layer of cake.
4. Keep chilled and slice to serve.

- West 57th Cafe' by Zang Toi.

Moist Chocolate Cake

This cake is based on the American Chocolate Cake,made popular in the Klang Valley by the La'Manila cake house in the 80's

Chocolate Cake

330 ml fresh milk / water
60 gm cocoa powder
1 tsp vanilla
1 tbsp instant coffee powder
180 gm butter - softened
340 gm caster sugar
3 nos eggs
190 gm superfine flour - sifted
1 tsp baking soda - sifted
2 tsp baking powder - sifted

Chocolate Icing

750 ml milk ( fresh )
500 ml condensed milk
2 tbsp instant coffee powder
2 tsp vanilla extract
85 gm cocoa powder - sifted
4 1/2 tbsp all purpose flour - sifted
1 1/2 tbsp corn flour - sifted
3 tbsp cold butter

To prepare cake:

1. Preheat oven to 180 . Line two 23 cm ( 9" ) round cake with parchment paper.
2. In a bowl, combine milk, cocoa powder, vanilla and coffee. Mix and set aside.
3. Add sifted mixture alternately with the liquid mixture, beginning and ending with flour. Beat until smooth, scraping down the sides of the bowl.
4. Divide batter equally among the prepared pans.
5. Bake for 18 - 20 minutes. Remove from oven and cool completely in the pan.

To prepare chocolate icing :

1. In a heavy - based saucepan, place all the ingredients except the butter.
2. Cook over medium heat, whisking continuously until smooth and thick.
3. Add butter; stir to combine. Remove from heat and set aside to cool completely.
4. Transfer to an electric mixer and beat on medium speed until smooth, or reaches a spreading consistency.

To Spread Icing :

1. Remove the cake from the pan. Slice into two even layers. Spread a layer of cake evenly with half the chocolate icing; top with the remaining chocolate icing.

2. Spread top and sides of cake with remaining chocolate icing. use a cake comb or fork to form a decorative pattern

- Arlene Diego

Bread Butter Pudding ( using doughnuts )


* 2 dozen Krispy Kreme donuts
* 1 (14-ounce) can sweetened condensed milk (not evaporated)
* 2 (4.5-ounce) cans fruit cocktail (undrained)
* 2 eggs, beaten
* 1 (9-ounce) box raisins
* 1 pinch salt
* 1 or 2 teaspoons ground cinnamon
* Butter Rum Sauce, recipe follows


Preheat oven to 350 degrees F.

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Sauce.

Butter Sauce:

1 stick butter

1 pound box confectioners' sugar

Melt butter and slowly stir in confectioners' sugar. Heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

Kek Puteri Dangdut

* 450g mentega
* 1 gelas gula halus(125gm)
* 10 biji telur
* 1 gelas tepung gandum(125gm)
* 2 gelas horlicks(250gm)
* 1 tin kecil susu manis
* 1 botol browning sugar - (120ml)


1. Pukul mentega bersama gula hingga kembang/putih

2. Masukkan telur satu persatu (pukul sekata baru masukkan telur seterusnya).
hingga habis..

3. Masukkan pula tepung gandum,horlicks dan susu pekat manis satu persatu sambil
di adun rata. Setelah sebati,masukkan browning sugar dan kacau hingga warnanya

4. Masukkan adunan ke dlm loyang yg sudah digris mentega dan ditabur tepung atau
loyang dlapik kertas minyak.

5. Pastikan pengukus sudah mendidih. Tutup loyang dgn aluminium foil(jgn ketatkn
kerana kek akan naik ketika dkukus)cukup skadar utk mengelakkan air kukusan
menitik dpmukaan kek.selain tu,boleh juga ltk kain di atas penutup pengukus
utk mengelak hal yg sama berlaku.

6. Kukuslah adunan kek selama 2 jam ke atas(org kate,lg lama kek tu dkukus,lagi
thn la kek tu) sy kukus selama 2 1/2 jam jer.dah sehari semalam kat
luar,simpan dlm pt sejuk..mmg thn lama.

** Special thanks to vanillaessense for sharing

Kek Lumut

1/2 adunan (loyang 6"x6")

*1 ketul butter
*3/4 cawan gula
*esen vanilla

(pukul hingga kembang)

*5 biji telo
(masukkan satu persatu dalam adunan butter, kacau sebati)

*1/2 tin susu pekat manis
(masukkan ke dalam adunan, kacau lagi)

*1 1/2 cawan tepung gandum
(masukkan ke dalam adunan, kacau sebati)

*1/2 cawan horlick/serbuk badam
(masukkan ke dalam adunan, sebatikan)

*1/2 cawan sekaya
(masukkan ke dalam adunan, kacau)

*1/2 cawan Nestum original
*1/2 botol kecil pandan paste
(masukkan ke dalam adunan, gaul sebati)

kukus selama 2 1/2 jam..

Doughnuts (ala Krispy Kreme)

Ingredients :

2 eggs
5 cups all purpose flour
2 pack instant yeast
1/4 cup of warm water
1 1/2 cup warm milk
2/3 cup sugar
1 tsp salt
1/3 shortening

Creamy Glaze :

1/3 cup butter
2 cup powdered sugar
5 tsp hot water
1 1/2 tsp vanilla

Vegetable oil for frying


1. Starts by dissolving the yeast in warm water in a bowl
2. Add the egg, milk, shortening 2 cups of flour and salt.
3. Using mixer, knead the mixture on low speed for about 30 seconds to a minute.
4. Continue beating on a medium speed for about 90 seconds to 2 minutes.
5. Add in remaining flour
6. Cover and allow the mixture to rise in a warm place for about 1 hour.
7. Put the dough on a well floured surface and roll around lightly in order to
cover with flour.
8. Carefully roll the dough into a 1/2 inch thick with a well floured rolling pin.
9. Cut with a floured doughnut cutter
10. Cover again and continue to allow the dough to rise, until doubled its height.
11. Heat up the vegetable oil in a deep fryer and make sure the temperatures reaches
350 F.
12. Fry all the doughnuts until they reach a golden brown color, which will take
about 1 minute in each side.
13. Dip into the glaze and set aside to dry and cool.

How to make Creamy Glaze

1. Melt the butter in a sauce pan
2. Remove the heat and stir in the powdered sugar, and then add the vanilla
3. Stir until smooth, and then slowly add in the water 1 tbsp at a time.
( to make it thicker, less the amount of water )

Kuih Puteri Ayu

Bahan :

4 cawan tepung gandum
1 1/2 cawan gula kaster
3 biji telur
1 1/2 cawan santan
1 sudu makan ovelette
1 sudu makan baking powder
1 sudu teh pewarna hijau

Inti Kelapa:

1 biji kelapa parut - putih
2 sdt garam
1 sudu makan tepung ubi


1. Ayak tepung bersama baking powder dan ketepikan
2. Satukan telur, gula, ovalette, santan, pewarna hijau dan bahan yang diayak.
3. Inti kelapa : satukan semua bahan, gaul sehingga rata.
4. Sapu acuan dengan minyak, ambil sedikit inti kelapa, tekan dalam acuan.
5. Tuangkan adunan dan kukus selama 5 minit.

Roti Sausage

Bahan :

1500 g tepung roti
500 g tepung serbaguna
400 g gula pasir
35 g ragi segera
300 g mentega
500 ml susu
1 sdt bread improver
400 ml air sejuk
160 g telur
25 g garam

untuk olesan :

4 biji kuning telur
4 sdm susu tawar cair
2 sdt gula halus

Inti :

600 g sausage / frankfurters

Cara membuat :

1. Campur tepung dengan ragi segera, gula pasir, bread improver, telur dan garam
didalam mangkuk adunan.
2. Jalankan mixer pada kelajuan 1 selama 2 minit. Masukkan air dan susu. Putarkan 2
minit, hentikan mengadun dan tambahkan marjerin.
3. Putarkan kembali selama 10 minit atau hingga terbentuk adunan yang kalis dan
4. Bulatkan adunan, letakkan didalam tempat tertutup dan hangat. Fermentasikan
selama 50 minit atau sehingga adunan mencapai dua kali ganda.
5. Tumbukkan adunan untuk menbuang angin dan potong adunan menjadi seberat 30 gm.
Bulatkan dan diamkan selama 10 minit.
6. Gelekkan adunan sehingga ketebalan 1 cm. Letakkan sausage ditengan dan gulung /
7. Letakkan adunan yang sudah dibentuk diatas loyang yang sudah digriskan.
Fermentasikan kembali selama 45 minit. Sapukan permukaan dengan bahan olesan.
8. Panggang adunan sidalam oven bersuhu 190C selama 10 -15 minit atau sehingga roti
masak kekuningan.

Hasil: 70 biji

Sunday, May 16, 2010

Gelatinized Dough

Basic Sweet Dough Recipe



100g Bread Flour
70g boiling water


300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g yeast


175g cold water
60g cold eggs


60g butter

Method :

1) Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs.

2) Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead till well-blended.

3) Add in D and knead to form elastic dough

4) Let it proof for 40mins.

5) Divide the dough into required weight and mould it round. Rest it for 10mins and ready to use.

Butter Sugar Bread

Prepare the basic sweet dough as above.
Prepare adequate soft butter & sugar.

1. Divide the dough into 80g and mould it round. Let it rest for 10mins.
2. Roll the dough flat into 1cm thick. Place it onto greased pan, let it proof for
3. Egg wash the surface and use fingertip to make small indentation over the dough.
Pipe some soft butter into the indentations and sprinkle the top with sugar.
4. Bake at 180C for 12mins.

Thursday, May 13, 2010


This blog is created on purpose as a place to keep recipes and all the events data associated with food ...