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

TIP MEMBUAT ROTI

Melarutkan yis

Yis yang dibeli perlu dilarutkan bertujuan untuk mengaktifkan yis supaya ia bersedia untuk menjalankan proses penapaian terhadap adunan tepung.

Jika anda menggunakan yis segar dan beku, anda cuma perlu pecahkan yis tadi di dalam mangkuk dan campurkan sedikit gula (sumber makan yis) dan sedikit susu suam. Tiada penambahan air diperlukan. Campuran yis tadi sesuai digunakan jika ia mula berbuih dan kembang.

Jika anda menggunakan yis kering (mauripan), anda perlu larutkan dalam air suam yang bercampur sedikit gula. Kalau nak letak susu pun boleh jugak. Campuran harus diletakan di tempat hangat untuk mengaktifkan yis. Apabila yis sudah berbuih, ia boleh digunakan. Air suam perlu diletakkan jika anda menggunakan yis kering, kerana ia amat memerlukan air berbanding yis basah yang hanya memerlukan sedikit susu suam sahaja.

[sunting]Mengadun doh

Cara yang betul dan terbaik ialah menggunakan mangkuk. Masukan bahan kering seperti tepung, garam, gula bersama-sama. Bahan cecair pula seperti larutan yis, sus, air, telur, mentega diletakan ditengah tengah barang kering tadi (maknanya buatkan lubang di tengah tepung). Kacaukan sehingga sebati dengan senduk.

[sunting]Menguli pertama kali

Adunan tadi perlu diuli untuk melembutkan doh dan yis bertindakbalas. Jika anda menggunakan mesin, ia memerlukan masa sekurang-kurangnya 15 minit untuk menjadikan doh kenyal. Jika mengguli dengan tangan, hasil adalah lebih baik walaupun masa yang diperlukan adalah tidak kurang dari 20 minit. Sesetengah chef yang menguli doh dengan tangan melakukannya sehingga tangan lenguh.

Apabila menguli dengan tangan, gunakan papan pencanai dan bukannya mangkuk. Taburkan sedikit tepung pada papan. Apa yang anda lakukan ialah lipat doh ke arah anda dan tolak doh ke depan dengan tapak tangan. Pusingkan doh dan ulang proses beberapa kali dengan arah yang sama. Jangan menggunakan arah berlainan setiap kali menguli kerana ia akan menyebabkan yis tidak tersebar sekata di dalam doh.

[sunting]Mengembangkan doh

Doh perlu dikembangkan sebelum dibakar. Apabila mengembangkan doh, biarkan ia dalam keadaan bulat. Jangan membentukkan doh kepada bentuk-bentuk yang tidak senonoh kerana ini makanan.

Doh harus ditutup dengan plastik yang bersapu margerin untuk mengelakan doh tadi kering dibahagian luarnya. Jika ini berlaku, doh tadi tidak akan mengembang.

Doh yang baik akan mengembang kepada saiz 2 kali ganda saiz asal dan masa yang diambil adalah 30 - 90 minit.

[sunting]Menguli semula dan membentuk

Doh tadi walaupun telah mengembang masih belum boleh dibakar kerana ia belum menepati tekstur yang sesuai untuk dipanggil roti. Apa yang anda perlu lakukan ialah meletakkan doh pada papan pencanai dan leperkannya dengan menekan pemumbuk anda. Jangan ditumbuk. Uli kembali selama 2 minit dan bolehlah dibentukkan kepada bentuk yang anda suka. Untuk roti kismis dan lain-lain yang berinti, masukkannya sekarang.

[sunting]Mengembang kali kedua

Dalam proses ini yis masih aktif dan masih boleh mengembangkan doh tadi. Proses masih sama seperti tadi. Kalau anda mahu sekaranglah masanya untuk meletakkan kismis, kacang, gula perang dan bahan lain di atas doh.

[sunting]Membakar

Cara yang betul ialah memanaskan dahulu ketuhar anda sehingga suhu 240°C dan apabila suhu telah dicapai, barulah masukan doh tadi. Jika anda memasukan doh dahulu baru panaskan ketuhar, doh tadi akan menjadi keras di sebelah luar (membentuk kulit) dan apabila doh hendak berkembang, kulit tadi akan menghalangnya.

Selepas 15 minit, suhu ketuhar harus diturunkan kepada 190°C dan bakar lagi hingga masak. Roti yang masak akan kelihatan kosong bila dijentik.

RENDANG TOK

20/20 g      Cili Kering                                    }
20/20 g      Cili Padi                                        }
1/2 kg        Bawang Merah                             }
5 ulas         Bawang Putih                             }
                                                                           }  Blend sampai hancur betul
3 cm           Halia          )                                  }
3 cm           Lengkuas  )  hiris nipis-nipis   }
4 batang     Serai         )                                  }

NB:  Jangan letak serai titik nanti rendang berbulu-bulu

3 biji             Santan
2 keping      Asam Keping
3 kilo            Daging (potong 30 ketul)

-  Campur semua dalam kuali dan masak hingga hampir kering tapi masih berkuah sikit

-  kalau kuah dah pekat dan daging nampak macam nak hancur keluarkan daging tu dulu.

-  campurkan bahan2 di bawah

30 g/4 sudumakan      Jintan Manis    )
30 g/4 sudumakan      Jintan Putih      )   bakar rempah dalam oven kejap dan
30 g/4 sudumakan      Ketumbar          )   blender kering hingga hancur betul
10 g/2 sudumakan      Lada Hitam      )

sikit          Kulit Kayu Manis
sikit          Bunga Lawang
7 helai     Daun Limau Purut - siat2
2 helai     Daun Kunyit - biar sehelai lebar nnti senang nak asingkan
300 g       Kerisik
                 Garam
                 Air Gula Kabung  (jangan guna Gula Merah/Gula Melaka - nanti
                                                  rendang hitam sangat)

Kacau hingga hampir kering dan campurkan semula daging yang dikeluarkan tadi dan kacau hingga betul-betul kering.

NB:  Untuk frozen keringkan rendang dulu dan bila nak makan ambil sikit panaskan baru campur dengan gula secukup rasa.

 NB:  Untuk dapatkan rendang yang betul-betul cantik, masak rendang sekurang-kurangnya 4 jam.

KEK FRUITMIX BAKAR

250 gm            Butter - suhu bilik )  Pukul hingga putih & kembang
250 gm            Gula Kastor           )  slow to high speed - 5 minit

250 gm            Telur grade A        )   Pukul gebu - 5 minit

2 gm/1 suduteh   Glycerine   -   utk lembutkn Kek Buah/Kek Butter

2 gm/1 suduteh   Caramel Black  -   utk gelapkan sikit warna kek

2 gm/1 suduteh   Esen Vanilla

375 gm            Mix Fruit               )  Rebus  - 15 minit (keringkan)

250 gm           Tepung Gandum     }  campur dan   
    5 gm            Serbuk Penaik       }  ayak sekali    

Adunan tepung -  asing 1/4 cawan tepung utk gaul dgn mixed fruits
                          - 1/2 mixed fruits tu untuk tabur atas dan 1/2 lagi
                             fold manual dalam adunan kek yg dah siap fold 

Bakar suhu 180 'C selama 35 - 40 minit
Baking tin - 6X3X3
Dah masak terbalikkn terus kek pada kertas minyak supaya kek tak mendap

-   dinding sekililing baking tin - sapu shortening sikit-sikit je (jangan banyak nanti kek berminyak)
-   lantai baking tin - sapu shortening untuk lekatkan kertas tracing
-   kertas minyak lebarnya tutup lantai sahaja tak payah sampai ternaik kat dinding - muat-muat lantai je...
-   kertas tu lekatkan ke baking tin menggunakan shorterning...
-   atas kertas tracing paper tak payah sapu apa-apa. Just leave it as it is. 

NB:  Mesin mixer on motor jangan lebih 1/2 jam


Petua Sewaktu Membakar Kek


-  Semasa membakar oven hanya boleh dibuka selepas 10 minit membakar...

-  Letak para bawah sekali.  Jangan terlebih masak nanti kek keras.  Kek kalau terlebih masak akan merekah

-  Kek yang sudah dimasak jika dibungkus seal dengan plastic atau plastic wrap (airtight), boleh tahan 1 minggu di room temperature.

-  Kalau dalam chiller, boleh tahan lebih lama.

-  Roti setiap kali kita nak naikkannya mesti ditutup dengan kain lembab supaya doh tidak menjadi keras dan kering

Tepung yang paling baik untuk membuat kek adalah
Tepung Berprotein Rendah                                   
cap 'Teratai Hijau' 
                                                             
Untuk kek span dan chiffon - minyak sayuran paling sesuai....