Roti paun

Buat roti ni untuk minum petang minggu lepas, kebetulan memang ada masak kari ayam, jadi bolehlah makan roti tu cicah kari. Dua hari berturut-turut buat roti tu, sebab anak-anak suka sangat makan. Resepi roti tu dapat dari sini, tapi Shas hanya pakai 'dough function' pada breadmaker, dan bentukkan roti tu sendiri.

Resepi roti paun:

1.5 cawan air

2 sudu besar minyak

4 cawan tepung roti

2 sudu besar gula

2 sudu kecil garam

2 sudu besar susu tepung

1.5 sudu kecil serbuk yis

Masukkan bahan-bahan di atas ke dalam breadmaker mengikut turutan, pastikan garam dan yis tak diletakkan sekali. Pilih 'dough function' pada bread maker, setelah siap, bolehlah dibentukkan (boleh tabur sedikit tepung roti bagi memudahkan doh dibentuk).

Doh yang telah dibentuk

Lepas tu, biar pada suhu bilik lebih kurang 40 minit hingga 1 jam, sehingga doh naik.

Doh roti selepas satu jam pada suhu bilik

Bakar pada suhu 180 darjah Celsius untuk 12 minit atau sehingga masak (bergantung kepada saiz roti, Shas bakar selama 12 minit).

Roti yang dah siap dibakar

Roti ni memang lembut dan gebu, sedap je makan. Hari pertama buat, sekejap je dah habis. Sempat simpan sikit untuk sarapan hari esoknya. Hari kedua buat lagi, pastu siap simpan 1 buku roti yang dah dibakar dalam freezer for the weekend. Bila nak makan, hanya perlu panaskan sekejap dalam oven.

Ice cream and bear cookies

Made these cookies last month. Initial plan was to make fancy ice cream cookies, but Nuha wanted some bear cookies as well. So, I made both using the recipe that I had earlier posted and had doubled the ingredients used.

Both Faiz and Nuha helped in making the cookies. I also let them sprinkled the decoration, i.e. the sugar stars and sugar balls, although I am pretty sure that most of the sugar decorations ended up in Nuha's mouth rather than on the cookies.

Chocolate chips cookie dough (for the freezer)

I made cookie dough a few weeks back to freeze. They are delicious and the smell of these cookies were so good, love how lovely the home smell when baking them. Original recipe taken from King Arthur Flour's website.

2/3 cup brown sugar, firmly packed

2/3 cup sugar

1/2 cup butter

1/2 cup shortening

1/2 teaspoon salt

2 teaspoons vanilla essence

1 teaspoon apple cider vinegar

1 teaspoon baking soda

1 large egg

2 cups all purpose flour

2 cups semi-sweet chocolate chips

In a bowl, beat in the sugars, butter, shortening, salt, vanilla essence, vinegar and baking soda until smooth and creamy. Add in the egg, followed by flour and chocolate chips until well incorporated.

To freeze, scoop the cookie dough using a small ice cream scoop onto a baking sheet. 

Freeze till the scooped cookie dough are frozen solid. Once frozen, transfer to a zip lock bag, label and return to the freezer.

To bake, preheat the oven to 190 degree Celsius. Take the number of cookie dough needed out of the freezer and put them on a baking sheet (remember to spread them a little). There's no need to thaw the cookie dough.

Bake for about 8 to 10 minutes depending on the size of your cookie dough (I baked mine for 8 minutes). 

Enjoy fresh warm cookie anytime :)

Moist chocolate cupcake with fresh cream

I made chocolate cupcakes last Thursday, with the help of my 2 1/2 years daughter. Nuha loves everything about baking, and she always be by my side from the beginning right through the end whenever I'm baking. I love seeing her face lights up every time I ask if she wants to make cake, cupcakes or cookies.

Anyway, I made these moist chocolate cupcakes for my mum-in-law's birthday based from the same recipe used for Faiz's birthday cupcakes. I love how moist the cupcakes turned out, and how easy it was to prepare.

I then whip about 300 grams of non-dairy whipping cream (I used rich's gold label whipping cream) to top the cupcakes and sprinkled some colored sugar strands on top.

Chocolate pavlova

Made chocolate pavlova again last weekend, based from the recipe that I recently shared. I've however increased the amount of ingredients by 1/3 and am able to make a pavlova of about 11 inches in size.

This time around, I just used strawberries and grated belgian chocolate to top the whipped cream. Delicious :)

Yogurt pancakes

I was on the net the other day searching for a yogurt pancake recipe to make for tea time and I stumbled upon this vanilla yogurt pancakes recipe from baked bree. I immediately tried the recipe, but had made several small changes to it and I love the result. The pancakes were light and fluffy, and very delicious. My kids ate most of the pancakes and they loved the pancakes very much.

Ingredients:
1 cup all purpose flour
1/2 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1 small tub of yogurt ( I used Nestle's fat free mix berries yogurt, 135 grams tub)
1 tablespoon of honey

In a bowl, whisk together all purpose flour, cake flour, baking powder, baking soda and salt. Add in the rest of the ingredients and mix well.

Heat a lightly oiled non-stick pan over medium heat. Pour 1/4 cup of batter and cook until surface of pancakes have some bubbles, about 1 to 2 minutes. Flip and cook until browned on the underside. Serve warm.