Sticky buns...again...

buat lagi.... kali ni kat rumah idah... dia ada electric mixer yang besar tuh...
making the brioche dough from scratch...

kenapa panggil brioche...kenapa tak panggil bread je....
hehehe....this is a french origin bread where  the  ingredients having so much eggs and butter....patut lah...resepi nye calling for butter tuh...menakutkan! 

for resepi can go here sticky buns

i crowded all the three pans. i shouldn't hehehe...in here should have only 5 buns! not 7!

oklah do better next time.....

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PUDING ROTI....tips.

 i selalu buat kan 'buah tangan' untuk kawan-kawan dish ini....
why?

well... senang kot....and  presentation nye cantek gak!
lagi pun selalu ada  left over bread dalam fridge and also freezer....

di sebabkan selalu nye  bawa dish ini kesana sini....so selalu lah ada permintaan minta resepi...

so along the way resepi ni pun i dah ubah-ubah sikit...resepi kat sini...puding roti

i believe what make the puding roti taste nicer will be:
1. the type of bread used
2. mixing of bread
3. the custard

Type of bread
1. the more dense the bread the better. if the bread is so light, like Gardenia, make sure it get toasted first.
2. any bread with good ingredients  like wheat bread, sourdough bread, nut breads, fruits bread...

The Custard
1. the creamier the milk the better. so use creame if possible for owns comsumption....
  - mix full cream milk (Ducth lady) with cream (whipped cream).
  or
  - mix full cream milk with evaporated can milk
 or
 - mix full cream milk with evaporated can milk plus the creamy coconut cream in a box (Coconut cream: Ayam brand is thick! there is one particular brand having a thick cream. could be MS could be others. will update on this again).

2. more eggs ...add extra eggs if you happen to have more in stocks...

Garnishing
1. To make the pudding presentation better, dont forget to brush the puding with a mixture of butter and honey...

2. your puding can be plain and also can be as the 'rocky road' as you want...
- normally i put raisins and almonds
- sometimes i put apple or/and chinese pear
- recently  i put chocolate chunks together with white chocolate.....somehow i got many good comments on this!

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Sticky buns

 Flour Sticky Buns
 

i nak buat neh nanti....insya Allah...
influencedy by the Food Network - 'The best thing i ever ate.'
so to keep the receipe here ...... from the   sticky-buns

another words that i know for this dish is   cinnamon rolls   ...
abahnye mintak...lama dah...
sila and qila pun ade mintak....dulu2lah....

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sept 14th.
i dah buat...on wed evening 12th. after finish work (wfh) at 645pm.
i kind of in a rush as at 815pm i have  neighbor 'marhaban' invitation to attend.

congak2 dari resepi macam boleh buat je.... i guna frozen pastry replacing the bread.
so sticky bun ni masuk oven  720 pm gitu...oklah. abis magrib je siap dah masak.

mula2 rasa bila keluar dari oven tuh...masa panas2 tuh....aduh MANISNYE bukan kemain....
macam tak suka je.....

the next day bawa opis makan dengan kawan. masuk dalam microwave sekejap.
wah....SEDAPnye pulak!
decided nak buat lagi next time tapi nak guna the real bread...

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RESEPI  nye (boleh pi kat link kat atas tuh...)
you need:  the goo,  bread, and filling.

1. the 'GOO' - benda yang sticky tuh...
panaskan dalam periuk butter dan gula. once melted turn off fire.
mix in honey, brown sugar, cream and water. mix to combine and set aside.

2. the bread - i tak 'terror' pasal bread nih!

3. the filling
gula merah, gula putih, serbuk cinnamon, pecan (i  letak walnut sebab itu je ada)
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 ...ambil bun dengan sudip...

dan terbalik kan bun tu atas piring ... ambik lebihan 'goo' tuh ...letak atas bun...

 

 ...sedap...nak buat lagi...

 

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FROSTING

i know cream cheese frosting.
i know chocolate ganache.
i know buttercream (this is very sweat!)
i know swiss meringue butter cream.

....but frosting by some not referring  to the above. this frosting has a flour paste.

to keep a  recipe here for future reference  Frosting from Bobby Flay.

Frosting:

• 1/2 cup heavy cream
• 1 cup whole milk
• 1/2 vanilla bean, split and seeds scraped
• 7 tablespoons all-purpose flour
• 3 sticks unsalted butter, at room temperature (1 1/2 cup butter)
• 1 1/2 cups superfine sugar

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.

Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

note:

1 stick of butter = 1/2 cup butter = 8 tablespoons

 

 

 

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other recipe.

• 1 cup milk
• 5 tablespoons all-purpose flour
• 1 cup white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

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Red Velvet Cake (RVC)

the other day Aqilah requested me showing her how to do RVC versi cupcake. i said to her just googled any simple recipe from internet as i do not have any RVC recipe.

she managed to get one, oil based.

i want to keep it here for future reference and i have altered some.

A.
1 1/2 cups corn oil
2 cups caster sugar
- beat to mix

B.
3 large eggs
1 tsp vanilla essence
- mix all in the oil mixture

C.
3 cups flour
1 tsp baking powder
1 tsp baking soda
- mix and sieve . put aside

D.
2 tbsp cocoa powder
2 tbsp red color liquid
1 cups 'buttermilk' (made from 1 cup evaporated milk + 1 tbsp vinegar)
1 tsp vinegar
- mix cocoa powder wih the red color and mix well with butter milk. set aside

- ALTERNATELY mix C and D into oil mixture. starting with C ending with C.

Bake in a muffin tray for 25 minutes 175 degree celsius. make 24 cupcakes.