NENAS REBUS BERPENUMIS

Ayah cakap sedap keh..keh..keh..keh...

·                     1 biji buah nenas –  rebus dulu dgn air gula

·                     1/2 batang lobak merah - dihiris nipis memanjang

·                     2 biji cili padi merah - buang biji

·                     1 sudu kecil udang kering

·                     1 labu bawang besar - dibelah 8           )

·                     2 ulas bawang putih – dimayang         )

·                     1 inci halia - dimayang memanjang      )

                                                                            )  Tumis

·                     2 inci kulit kayu manis                        )

·                     3 kuntum bunga cengkih                      )

·                     3 biji buah pelage                                 )

·                     1 kuntum bunga lawang                       )

·                     1/2 sudu kecil serbuk kunyit (utk warna saja)

ROTI BOY (sangat gebu)

DOUGH

·         500 g                Tepung Roti

·         1.5 g                 Bread Improver

·         5 g                    Bread Softener

·         20 g                  Susu

·         75 g                  Gula

·         11 g                  Yeast

·         5 g                    Garam

·         42g                   Telur (1 biji paling kecil) – pukul kembang

·         250 g                Air (Roti Boy)

·         300 g                Air (Roti Loaf Putih)

·         30 g                  Shortening

·         30 g                  Butter

TOPPING

·         100 g                Butter

·         80 g                  Gula

·         3 biji                 Telur Grade A (bahagi 2) – pukul kembang

·         1 sudu teh          Nescafe

·         100 g                Tepung Gandum

FILLING

·         100 g                Butter

·         ¼ sudu teh         Esen Vanilla

·         35 g                  Soft Brown Sugar

-       Inti simpan dalam peti ais sekejap untuk mudah nak dibulatkan.

-       Roti jangan bubuh dalam acuan.  Bulat-bulatkan saja dan bubuh atas kertas minyak.

-       Gunting muncung topping kecil sahaja supaya senang adjust pusar gula.

High Protein Flour 

Tepung Roti berbeza dengan Tepung Kek. Didalam kandungan Tepung Roti terdapat bahan2 pelembut yang dikawal oleh KPDN & HEP, dimana pelembut ini akan membuatkan roti menjadi gebu dan lembut. Tetapi bahan tersebut kurang berkesan kerana pengguna perlu membuat penambahan bahan pelembut(Bread Improver) agar roti yang dibuat menjadi lebih berkualiti lagi. Bahan pelembut yang selamat adalah bahan pelembut buatan sendiri iaitu water roux.

Di dalam pasaran sekarang terdapat beberapa jenis Cap Tepung Roti yang digunakan dalam industri Bakeri.

Antaranya:-

Cap Bangau/Cap Timbang - Biasa digunakan oleh kedai Bakeri : Harga pasaran RM 64/25kg

Cap Diamond/Cap Gunung Mas - Biasa digunakan oleh hotel : Harga pasaran RM 66/25 kg)

Cap Kuda - Untuk pasaran Sabah, Labuan & Serawak

GULA 

Gunakan gula halus atau PX sugar, kalau rajin "Blender" gula tu agar semasa membuat adunan, gula akan hancur. Jika gula tidak hancur, dough roti akan jadi mengerutu dan apabila dibakar roti akan jadi keras. 

BREAD IMPROVER 

Digunakan untuk melembutkan dan meringankan roti. 

Nama lain bagi Bread Improver adalah: 

1. Bread Softner 
2. Softner 
3. Modular Softner 
4. Magi Pro 
5. S 5006. Voltex (cecair) 

MARGERINE/BUTTER/SHORTENING 

Penggunaan bahan tersebuat adalah untuk menambat ikatan struktur dalaman dough, agar menjadi roti yang berkualiti apabila dibakar. Ada beberapa perkara yang ingin saya kongsikan disini, mengenai roti jika menggunakan bahan2 tersebut:* 

Margerine - kebanyakan pengusaha bakeri menggunakan margerine apabila membuat Bun dan menggunakan Shortening untuk membuat Sandwich Bread. Jika menggunakan Margerine, pengguna tidak perlu menyapu telur pada dough sebelum dibakar, selepas dbakar, dimana Bun masih panas, sapukan Butter atau Appricot glaze, untuk mengilatkan Bun sebelum di pamerkan. 

* Shortening - Lemak Sayuran. Kebanyakan pengusaha bakeri menggunakannya apabila membuat roti besar seperti Potatoes Braed, Garlic Bread, Sandwich Bread atau Whole Meal Bread. Sebelum dibakar, hendaklah dough roti tersebut disapukan Telur agar hasilan nya tidak kelihatan pucat. 

TELUR 

Telur yang kulitnya berwarna putih kadar putihnya lebih tinggi. 

roti sihat untuk ayah

Vermont Whole Wheat Oatmeal Honey Bread Recipe

 Ready in: 2-5 hrs ?

INGREDIENTS:

2 cups boiling water
1 cup thick oat flakes (rolled oats)
1/2 cup maple sugar
1 tablespoon honey
1/4 cup butter
1 tablespoon kosher salt
1 teaspoon cinnamon
1 tablespoon instant active dry yeast
1 1/2 cup whole wheat flour
4 cups unbleached all-purpose flour

PREPARATION:

In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. 


Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour. 


Bake the loaves in a preheated 360 degrees F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190 degrees F on an instant-read thermometer. 


*If your oven can't be set at 360 degrees F, set it at 350 degrees F and bake the bread for 35 to 40 minutes.

tip2 yis dan tepung gandum

TEPUNG GANDUM TULEN (WHOLEMEAL FLOUR) 

Teknik menguli roti mestilah tepat dan gunakan :-

400 g tepung tinggi protin/tepung roti

100 g tepung red rose/gandum

Bakar roti pada suhu 200 C selama 15-20 minit bergantung kepada saiz roti.

Jika roti putih yg dibuat sandwich, mengambil masa 45 minit.

Tepung paling halus ialah superfine flour (dlm kotak) tapi boleh diganti dengan tepung gandum/tepung serbaguna.

Adunan roti akan naik dengan mudah jika ditutup dengan plastik.

Yis basah/segar (selalu diletak di tempat dinginbeku/frozen)

-  20 gm yis segar = 10 gm yis segera.

-  Yis segera boleh dicampur terus ke dalam tepung

-  Yis segar perlu dinaikkan dulu dengan mencampur bersama air suam bergula.

Compressed yeast (frozen) - Paling sesuai untuk roti

- Biar berbuih dalam campuran air hangat dan gula sebelum disatukan dengan bahan lain.

- Jika jenis ‘granules’ atau berbiji, pastikan ia baru dan aktif.

YIS YANG BERLEBIHAN

-       -  doh terlalu kembang kemudian kempis semula 

-       -  bentuknya tidak dapat bertahan kerana sukatan yis tidak setimpal/sepadan dengan gluten di dalam tepung

SUGARLESS LOAF

Sugarless Loaf

Gelatinised Dough (Water Roux Starter) 100g Bread flour 70g Boiling water Mix well to form dough,  let cool and fridge for at least 12 hours.  (I did it up to 18 hours) Overnight sponge dough(old dough concept)   100g Bread flour 60g water 1/4 tsp instant yeast Mix and knead to form dough, proof for 30 minutes, wrap up and fridge up to 12 hours.   ( I did it up to 18 hours) The above were done the night before. Next day, the dough: 350g Bread flour 9g salt 20g milk powder 6 g instant yeast 220g water 40g butter Mix all except butter.   Butter to be added last after the dough is well mixed.  Knead till smooth.   The texture is very interesting here.   The dough feels much smoother than those others that I've handled before. -  1st rise - 60 minutes in my oven that's 50C (actual probably around 40 degrees celcius). -  I did the stretch and fold after the 1st rise.  Let rest for 10 minutes. -  Final Proof - 60 minutes in my oven. 15 minutes to heat my oven for 220 degrees celcius as the dough continue to rise. Bake for 35 minutes

ROTI SANDWICH GUNA AIR MENGELEGAK

This bread is so soft, almost moist and you can leave on your counter top (properly stored) for days without loosing the texture.

Semi cooked dough

½ cup bread flour
50 ml boiling water (mesti air mengelegak)

-  Mix well to form a “semi cooked dough”.

-  Chill the dough for + 12 hrs,

Main dough

1½ cup bread flour
½ cup all purpose flour
1 tablespoon sugar
2 tablespoon dry milk
½ teaspoon sea salt
¾ teaspoon dry yeast
175 ml water

1 tablespoon butter

-  Mix well, until the main dough is formed.

-  Add the “semi cooked dough” that was stored in the chiller.

-  Knead until well blended and then add the butter, knead to form an elastic dough.

-  Make sure that the dough was well kneaded.

-  Let the dough proof until it sizes double.

-  Divide the dough into 4 pieces.

-  1^st roll and mold it round. Bulatkan.

-  Let it rest for + 10 min.

-  1^st Roll each ball into a long strip n roll into a swiss-roll.
-  Let it rest for approximately 5~10 min.

-  2^nd Roll again into a long strip and roll into a swiss-roll.

-  Place the 4 swiss-rolls into the loaf pan n cover with a damp towel.
-  Let it rise until 90% of the height of the pan.

-  Place the pan cover and in the meantime preheat the oven at 350F.

Bake for 20~25 minutes at 350F.

After the baking time, remove the loaf from the pan and let it cool on a wire rack.

Slice the loaf once it is fully cool.

Super Soft Bread Loaf with Walnuts & White Sesame Seeds (Bakar guna baking tin kecil)

Super Soft Milk Loaf (adapted from My Home Kitchen's)For one 30x10.5x11cm Pullman loaf tin

(A)

850g bread flour

100g sugar

12g salt 

13g milk powder

(B)

196g heavy cream

184g egg whites

(C)

9g active dry yeast

196g warm water, at 43C/110F 85g

unsalted butter, at room temperature

some coarsely chopped roasted walnuts

some white sesame seeds, for coating

1 egg, slightly beaten and set aside for egg wash

1. Dissolve together (C) and let it sit till frothy
2. Combine together (A) and make a well in the center, then stir in (B) and yeast mixture; mix them together till a dough forms and pulls away from the sides of the mixing bowl
3. Turn the dough out onto a working surface and knead till gluten develops, then knead in the butter till it's incorporated; continue kneading the dough till it reaches the window pane stage and is smooth and elastic
4. Round the dough up and place it into an oiled large mixing bowl, cover and let it proof till doubled
5. Deflate and divide the dough into 4 equal portions, then round them up and cover to let rest for 10 minutes
6. Roll each portion of the dough out into a rectangle and roll it up from its shorter end Swiss roll style, pinch the end up tightly to seal it up and cover to let rest for 10 minutes
7. Roll each portion of the dough out into a rectangle again and sprinkle some chopped walnuts it, then roll it up from its shorter end Swiss roll style and pinch the end up tightly to seal it up.
   Brush some egg wash all over each rolled-up portion of dough, then roll in some white sesame seeds all over it; place them in a greased 30x10.5x11cm Pullman loaf tin, leaving some room in between each of them for expansion; cover the tin to proof till the dough is almost doubled
8. Bake at 180C/350F for 50-55 minutes or till it's cooked thoroughly and looks golden brown on its top; remove it from the oven and immediately unmold the bread loaf to cool it thoroughly before slicing to serve and storing
   
   

Roti Sandwich Tangzhong

 
Tangzhong, or the Water-Roux Starter 湯種

The flour-to-water ratio for tangzhong is always 1 (bread flour) : 5 (water). Thus for instance, you can make a batch of approximately 300g tangzhong with: 

(A)
50g bread flour
250g water/milk

1. Whisk (A) together till combined and lump-free, then heat this mixture over medium-low gentle heat in a saucepan--keep stirring continuously as you cook it.
2. Immediately remove from heat and transfer the tangzhong into another clean bowl; quickly cover with a piece of cling wrap sticking onto the surface of tangzhong to prevent a layer of "skin" from forming
3. Leave it to cool completely aside before use; otherwise, it can always be refrigerated for up to two days--discard after that or even once it's turned gray (i.e. it's bad now.)
   Just bring it to room temperature right before using it. 
4. When it's about time to be used, measure out the amount needed to carry out the following steps in bread making

65C Tangzhong Wholemeal Bread Loaf 65C湯種全麥土司 (Adapted from "Bread Doctor" 《65C湯種麵包》by Yvonne Chen 陳郁芬) 
Makes two 22cm(L) x 10.5cm(W) x 10cm(H) loaves

(A)
280g bread flour
200g wholemeal flour
10g instant dried yeast
50g sugar
7g salt

(B)
60g egg, at room temperature and slightly beaten
140g milk, at room temperature
120g tangzhong, at room temperature

50g unsalted butter, slightly softened at room temperature

1. Combine (A) together and make a well in the center, then whisk together (B); pour the wet mixture into the dry ingredients and mix till a dough has formed and pulls away from the sides of the mixing bowl
2. Turn the dough out onto a surface and knead till gluten has developed, then knead in the butter till incorporated; further knead the dough till it's elastic and has reached the windowpane stage--i.e. a thin "membrane" can be formed by slowly, gently pulling the dough out towards opposite directions. It might take longer for the stickier wholemeal bread dough to reach this stage compared to plain white bread dough. But, DON'T SKIP this step!
3. Round the dough up and place it into a greased bowl, cover and let it proof till it's doubled in size. To know whether it's doubled in size, dip your finger in some bread or plain flour and gently, slowly poke into the dough--of course, don't puncture it! If an indentation remains at where you poked your finger in, this means proofing is sufficient; otherwise, if that spot bounces back, let it proof further till the dough is doubled in size
4. On a lightly floured working surface, deflate and divide the dough into four equal portions, with each weighing 220g (approximately,) then round up and cover them to let rest for 15 minutes
5. To each of the portion of the dough, flatten it up and roll out into a rough oval-olive or rectangular shape with a lightly floured rolling pin. Next, roll it up tightly from the shorter ends the Swiss roll-style; pinch ends to seal the dough tightly. It might be slightly challenging to shape wholemeal bread dough. During the entire process, lightly dust your hands with flour, if and as necessary.
   Arrange rolled-up dough in a greased Pullman loaf tin starting from the center; repeat the same with the remaining portions of the dough. Arrange the loaf tin with those rolled-up portions of the dough till filled up--leaving some room in between each for expansion later on
   ** OK, I've read that some of you are having trouble with bread that doesn't reach the rim of a 22cm(L) x 10.5cm(W) x 10cm (H) Pullman loaf tin after the second round of proofing and/or baking. The author of the recipe does indicate that wholemeal bread dough doesn't rise as much as plain white bread dough does. Plus, I actually never follow the--or, any--bread loaf recipes to the "T." When I'm aiming for a square or any super tall loaf that can actually rise almost to or over the rim of the loaf tin, I always make sure the dough placed into the loaf tin actually has:
   
   
   
   • 1/3 or a little over 1/3 the height of the loaf tin, for a square loaf;
   • at least 1/2 the height of the loaf tin, for a bread loaf that has "humps" (i.e. its height is taller than the height of the loaf tin.) **
6. Cover with a piece of cling wrap and let the dough proof till it's reached 80% of the capacity of the loaf tin. (If you want a square loaf, cover the tin--leaving 4~5cm of of "hole" for you to peek in--with the lid that comes with the Pullman loaf tin before the second round of proofing--it should be right underneath the piece of cling wrap.)
7. For those who are baking a square loaf, slide the lid to cover the tin fully. For those who don't plan on using the lid to make a square loaf, you can brush the loaf with some slightly beaten egg if you want a glossy finish to the bread.
8. Bake at 180C for 30 minutes or till the bread is golden brown and cooked through.
9. Remove from the oven and immediately unmold the bread onto wire rack to let it cool completely. Slice to serve or store airtight once it's thoroughly cooled