Saturday, 22 June 2013

Roti Kasur (Sweet Bread Rolls)

Making bread for me is like a nightmare. I never succeed make it without history of failure, except when I made it with my mother. Don't know why every time I tried to knead the dough it was not go well. I am not expert in kneading the dough. I am hopeless in bread making. 

But you know, my son really love bread so much, and always ask me to buy bread for him. Whenever we pass by our favorite bakery shop, he always said that "Mom, bread....". Then, I try to force myself to boost my spirit to learn how to make bread well. I bought baking book, read many resource in internet about that and of course learning by doing. However how hard I tried it ended nothing. Hence, I choose shortcut way, I bought a bread-maker machine, LOL. That machine will be my savior in making bread.

And here it is finally I CAN MAKE BREAD by myself and assisted by my Kenwood bread-maker machine, LOL. 

I made this bread using Komachi, a wheat premium flour brand from Japan. Actually you can use any kind of high-protein wheat flour that is available in your city. I am using dark cooking chocolate and cheese for the filling. But you can use anything that you like such as jam, melted chocolate, and so on. Above the bread roll I only spread chocolate jimmies and grated cheese. I got the recipe from Natural Cooking Club. It turned out really god, I love the tenderness of this bread. This bread is a good choice if you want to make bread as your family breakfast menu.

Sweet Bread Rolls

Source : Natural Cooking Club

  • 500 g bread flour
  • 3 eggs yolk
  • 100 g sugar
  • 30 g milk powder
  • 11 g instant yeast
  • 5 g salt
  • 250 ml cooking water
  • 100 g butter
  • 1/2 tsp bread improver (optional)
For filling : 
  • Dark cooking chocolate
  • Grated cheese
For the topping:
  • 1 egg
  • 1/2 tsp salt
  • 1 tbs cooking water
  1. In a bowl, combine bread flour, sugar, milk powder, and instant yeast. Make a well in the center. Whisk and combine well all egg yolk and water, then add into the well of dry ingredients. Mix and knead it until half elastic, add butter and salt. Continue to knead until the dough is no longer sticky but elastic enough. You want the dough to be elastic. So if you were to take a part of it and stretch it out, you can stretch it to a very thin membrane without it breaking. When you poke a hole in the thin membrane, it should form a close to perfect circle.
  2. Divide the dough into small pieces of dough about 40 g, make ball shape. Cover with cling wrap and let rest for 15 minutes. Deflate the dough, fill with the filling, make ball shape again and place the balls into baking pan that has been spread by butter or lined with parchment paper. Leave it for second round of proofing about 30 minutes until double in size.
  3. Whisk the topping ingredient: egg, salt and water in a small bowl. Brush egg wash on the surface of the bun and spread chocolate jimmies or grated cheese. Bake in a preheated oven 180 degree Celsius for 15 minutes or until the surface golden brown. Transfer into wire rack and let cool completely.

Directions if using bread machine:
  • Put in the order listed below:
    • Eggs yolk, whisked with cooking water
    • Bread flour, milk powder, bread improver. Combine well and put inside the machine.
    • Sugar (on top of the flour in one corner)
    • Salt (on top of the flour in another corner)
    • Butter (on top of the flour in corner, at other side corner where you put salt)
    • Instant yeast (on top of the flour in center, make well and put into the well)
  • Set the setting to "Dough"
  • Wait until the dough process done and continue with manual directions as you can read above.

Milo Sandwich Bread

I felt very satisfied for making my own sandwich bread. All this time, my family usually consume sandwich bread that is produced by one of famous bread factory in Indonesia that we always but in the local supermarket. Sure, it is so easy for us, just go to the nearest supermarket and bring home the bread. But sometimes i feel not so comfort about it, however there must be many preservatives and other chemical additives inside the sandwich bread that we usually buy, we can't avoid that. Then, i just hope i can make my own sandwich bread that is healthier and tastier. Ya, you can control the ingredients that you use when you make it homemade.

You know, i am still in period of euphoria of having a bread maker machine. So, i try to make any kind of bread that I want, LOL. Hence, i take my time to search in internet the sandwich bread's recipe and I found this recipe, so easy to make (of course easy if using bread maker). Actually the real recipe this sandwich bread is a white bread. But i did some experiment, because of my husband and son love to eat anything than contain chocolate so in the first time i want to add some cocoa powder to make it chocolate sandwich bread. Unfortunately, when i went to kitchen, my cocoa powder stock was run out. So, I just used Milo powder as a substitute of cocoa powder. But i little bit disappointing with the result because it is not too chocolate-taste or Milo-taste. Just spread the Nutella hazelnut chocolate spread or any kind of spread that you like. I prefer the chocolate spread.
Generally when i use my bread machine i choose sweet bread setting. Now, i try to use white bread setting (or in other bread machine brand, sandwich setting). So, what is the difference between this two setting, sweet bread and white bread? If I see in the manual book, it is written there that the process time with sweet bread is longer than white bread. Actually, i do not really understand why this one is longer than the other. In my humble opinion (after some experience), i taste that if I use white bread setting, the bread become more dense and even use flour by the same amount, the bread result of basic bread is not as large and as fluffy as sweet dough.

If you want to make like I make, just try this recipe

Sandwich Bread Recipe

Taken from Monica's blog

Ingredients (put in the order listed below):
  • 1 cup warm water
  • 3 tbsp vegetable oil
  • 3 cups bread flour
  • 4 tbsp sugar (on top of the flour in one corner)
  • 1 1/2 tsp salt (on top of the flour in another corner)
  • 2 1/2 tsp instant dry yeast
  • 3 tsp Milo powder (optional, you can change it with cocoa powder)
How to make:
  • Set to setting: sandwich (1.5 loaf, light crust)
  • Wait until 5 minutes before taking the bread out of the bread pan
  • Let it cool
  • Slice and enjoy

Friday, 21 June 2013

Banana Chocolate Chip Cake

Here it is the recipe of Banana Cake that I have ever baked (beside the other recipe that I posted before). Actually I love this one than another. Maybe because I am not into chocolate and prefer this one that is didn't use too much chocolate as a part of the cake and only use chocolate chip, LOL. I baked this cake to bring at office and you know what my colleagues comment about this cake? All said that this cake was so yummy and one of them ever said that this banana cake is bakery-like cake than a homemade one. 

I got this recipe from Mbak Ienas Tsuroiya, my old friend in Multiply who ever share the recipe in her blog. If you love banana, this cake is a must. Just try to bake it then you will never forget this amazing cake. You can decrease the amount of sugar, just adapt to your daily taste and suitable for you. Actually i try to decrease the amount of sugar if I think the banana is over-ripen so much and the original taste of banana is over-sweet.


Original Recipe of Julie Hasson in 30 Best Chocolate Recipes

  • 2 1/2 cup all purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup vegetable oil (I used canola oil and sometimes coconut oil)
  • 1 1/2 cup granulated sugar
  • 4 eggs, medium sized
  • 2 cup ripe banana,  mashed
  • 1 tsp vanilla
  • 1 1/2 cup semi sweet chocolate chips
  • 3/4 cup toasted walnut/almond

  • In a bowl, combine flour, baking soda, and salt.
  • In other bowl, mix vegetable oil and sugar. Add eggs, one at a time, beating well after each addition. Add mashed banana and vanilla, mix well. 
  • Add flour mixture, beating just until smooth. Stir in chocolate chips and walnut/almonds (if using).
  • Preheat oven to 180 degree Celcius.
  • Use any loaf pan that you want. I used 24x10x7 cm loaf pan, lined with parchment, greased. Spread the batter in that pan. Bake in oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean.
  • Let cakes cool in racks for 15 minutes. Remove from the pan and let cool completely.
  • Ready to be served.


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