ANEKA ROTI

platinum8

Resepi roti tu I ambik kat FNR Archive...resepi Noormasri. Inti pulak I guna resepi sendiri. I buat meat, onion & mushroom filling. Cara2 sama macam you buat cinnamon roll tu.

Nanti I karang resepi elok2 and paste untuk you ok...

maRgeRin

tadi try buat bun pandan, respi noor masri. thanks kak nooor

before


after

platinum8

ROTI DAGING BERKEJU [NoorMasri]

Bahan-bahan doh:

200 g tepung roti (strong white bread flour)
3.5 g yis kering (easy bake Yeast)
0.5 sudu kecil garam (paras rata)
1.5  sudu besar minyak masak
125 ml air suam (warm)
0.5 sudu kecil serbuk cili
0.5 sudu kecil oregano kering

Cara membuat doh:
Campurkan tepung, yis, garam, serbuk cili, oregano kedlm mangkuk besar.
Buat lubang di tengah2nya, tuangkan minyak dan air.
Gaul tepung tadi sehingga menjadi doh yg lembut, jika adunan terlalu kering tambahkan 1-2 sudu kecil air lagi mengikut keadaan
Uli selama 10 minit sehingga doh menjadi licin dan elastic.
Bulatkan doh kemudian letakkan kedlm mangkuk yg telah dilenser dgn sedikit minyak dan tutup dgn cling film.
Letak ditempat yg suam selama 1 ? - 2 jam sehingga doh mengembang 2 kali ganda
Taburkan sedikit tepung ditempat mencanai kemudian canaikan doh menjadi btk segiempat dgn ketebalan 1.5 cm
Ratakan inti daging di atasnya diikuti dgn parutan keju
Gulung doh tersebut kemas2, kemudian potong kpd 5 bahagian.* terpulang pada individu tapi jgn nipis sangat.
Susunkan potongan doh secara menegak kedlm loyang yg telah dilapik dgn kertas minyak.
Pastikan masih ada ruang antara setiap potongan utk mengembang
Tutup loyang tersebut dgn cling film selama 1 jam supaya doh tersebut kembang semula
Panaskan oven pd suhu 200扖, bakar selama 30-40 minit sehingga roti keperangan.
Hidangkan panas-panas

* Inti terpulang pada citarasa masing2. Boleh buat perasa kari or bolognese kalau suka dan mesti kering dan tak berminyak. Macam buat karipap. Cheese pulak I guna 100g mozzarella dan 100g cheddar cheese. Campurkan. Separuh untuk tabur atas inti dan separuh lagi tabur selepas dipotong. Seperti dlm gambar.

Resepi Inti (Noor Masri)
Bahan-bahan inti:

250 g daging cincang
0.5  labu bawang besar } dimayang
0.5 sudu besar rempah kurma
1 sudu besar minyak
garam secukup rasa
130 g keju mozzarella } diparut

Cara membuat inti:
Panaskan minyak, tumiskan bawang besar sehingga layu dan wangi
Masukkan rempah kurma, kacau sebentar masukkan daging cincang
Goreng sehingga kering air daging
Masukkan garam secukup rasa
Ketepikan.

ayjay

Originally posted by rimbun at 5-2-2008 01:40 PM
i tak guna mixer.. just uli ngan tangan jer. agaknya kalau guna mixer lg ok ke? thinking of nak beli bread mechine but takut underutilised plak nnt.tgk kat sogo baru niii RM496 kenwood BM250..... ...

it is sooooo worth it! i've had mine for almost 6 years now. macam-macam boleh buat sebab boleh guna function uli saja and lepas tu dia ada warming so naik je doh tu duduk dalam tu lepas diuli. dia punya bowl dalam tu is non-stick so bila you uli doh you can add water or flour untuk adjust sikit-sikit and you'll know it's enough bila doh tu diuli tanpa melekat langsung kat tepi bowl. i mean, it moves/kneads smoothly. tak payah nak teka cukup ke tak air or tepung.

ayjay

Originally posted by bLUe_jaMBu at 6-2-2008 09:25 PM
last week teringin cinnamon rolls...selalu beli jer..ni teringin wat sendiri..google resepi jumpa ini:

Bahan-bahan ( 10 biji )= Bahan utk Roti =300g tepung roti50g butter1 biji tel ...

you want a better recipe untuk cinnamon rolls? i ada satu yang tak perlu uli pun - yup, you read it right, tak payah uli. lembut sangat roti ni elok untuk cinnamon rolls, dinner rolls and to make  gorilla bread. yumm!   i ni suka masak and banyak resipi (mostly western) and i jenis yang banyak buat 'research' dulu sebelum mencuba sesuatu resipi. cuma malas nak ambil gambar buat blog bagai. dulu-dulu ada juga mengajar kat kelas-kelas memasak.

another tip is that kalau guna tangan untuk uli, seeloknya yeast tu di'activate' dalam air dan sedikit gula. kalau pakai breadmaker bolehlah campur semua cam tu.

bLUe_jaMBu

Originally posted by platinum8 at 10-2-2008 07:39 PM
Resepi roti tu I ambik kat FNR Archive...resepi Noormasri. Inti pulak I guna resepi sendiri. I buat meat, onion & mushroom filling. Cara2 sama macam you buat cinnamon roll tu.

Nanti I karang r ...

TQ so much..mmuahhhhh

bLUe_jaMBu

Originally posted by ayjay at 11-2-2008 11:00 AM


you want a better recipe untuk cinnamon rolls? i ada satu yang tak perlu uli pun - yup, you read it right, tak payah uli. lembut sangat roti ni elok untuk cinnamon rolls, dinner rolls and to  ...

mestilah nak! sharelah..

actually masa i buat cinnamon rolls tu ingatkan x jadi dah..coz doh nampak sgt biji2 yis tu..pestu my mom masukkan kejap dlm micro few second..baru naik dan activate yis tu..legaaaaa...

rimbun

Roti daging berkeju resepi k.noor but dah tukar daging kpd ayam.. so jadinya roti ayam berkeju. mmg sedap n mengenyangkan. tapi niii rimbun dah tukar skit air suam tu kepada susu suam. pastu untuk inti rimbun isi serbuka kari instead of serbuk kurma

pnut

semalam teringin nak makan roti kacang and roti kismis....
so buat sikit...ingat nak buat dua adunan, sbb nak kasi jiran2 sikit,
tp tepung high protein tak cukup, maka jadi satu setengah adunan, jenuh mengira-mengira, bahagi dan campur semalam, itu pun saya tambah tepung gandum dan susu tepung sikit, nak cukup sukatan 600 gram tepung..adeh.. tp dah teringin ni buat jugak...adjust sana sini..

mula-mula..encik roti kismis..


disusuli cik roti kacang merah


kemudian tuan roti sosej..


dan...ke semua mereka, separuh dah kasi kepada dua jiran terdekat. merasa jiran ni makan roti panas-panas jam 8.00 malam ehehehe


resepi kak noor, yang terpaksa di modify sikit sebab tak cukup tepung roti, dan ditambah bread improver....
sedap resepi kak noor...

fresh milk tu saya pakai susu dutch lady low fat yang kotak kecik (rm1.20) yang budak kecik selalu minum tu...senang sekali buat abeh terus, sbb kat rumah ni tader org suka minum susu..

afizaz93

p-nut...cuba habaq sat kat pg mana respi roti kismis tuuu??aduhhh...lapaq je parut tengokkkkk!!!  cari respi x jumpak2.....

pnut

afiza-resepi tu saya guna resepi kak noor, sama je resepi roti bun kak noor, bun sardin ke? bun sosej kak noor ke, sama je..kat archive ada
or boleh juga guna resepi kak liza, dua-dua dah try, dua-dua sedap, resepi kak liza tak guna fresh milk, pakai susu tepung, kalau ada anak kecik, amek je susu tepung anak tu...

basic doh sama je, inti dan pelbagaikan je...

lps ni nak try boh inti jagung manis dalam tin tu...
makan panas-panas..perrgghhhh musti sodap...

tunteja78

cantiknya roti kak pnut..uli guna mixer ekk?

pnut

haah uli pakai mixer, tak larat kalo pakai tangan..tu yg respect org rajin buat roti uli pakai tangan...kagum betul...

rimbun

pnut.. rimbun try uli pakai mixer but tak pandai ler. jadi berderai jer. mmg camtu ker? last2 rimbun uli pakai tangan... bole share skit tak kalau pakai mixer tu camna? adakah masa mula2 jer berderai pastu ok... n satu lagi mixer tuuu mcm tak larat je nak putar doh tu.......

DARSITA

Hari ini buat roti manis ajaran kak Noor Masri. Oleh kerana saya tak pakai loyang bulat maka roti tak jadi bulat --ianya jadi sedikit leper

Gambar:



Saya tak gunakan my bread machine sebab nak try guna mixer (kitchenaid) pulak

nhuda

kak dar,

KA ni boleh uli gandum brapa byk?

hairanaz

owh plat.....your cheezey meat bun tu mmg mewah ngan cheese.......sedapnyerr...!

resepi kak noor masri ni mmg best...! mmg most recommended lah!

maisya

potato bread resepi Alex Goh

Kero_kero

nampak sedap roti maisya tu...meleleh2 kastard dia..

Once again...Kero buat roti yg x payah uli sgt.... namanye Chocolate babka & resepi dr Ann Amernick.
disebabkan filling dia guna cake crumbs & bnyk sgt, Kero ganti guna resepi chocolate filling dr Epicurious.
First half of the baking time, Kero letak air dlm loyang tingkat bawah oven utk stim skit roti tu & nak elakkan roti tu jd coklat sgt. separuh masa akhir baru keluarkan air tu. Yg kero buat ni separuh resepi je.
Masa makan tu..tekstur dia rasa mcm makan kek..lembut sgt walaupon x guna tepung high protein.

Chocolate Babka



FOR THE DOUGH:
2 cups all-purpose flour
  3/4 cup cake flour
  1/8 teaspoon salt
  1/3 cup sugar
  1/4 ounce or 2 1/2 teaspoons active dry yeast, or 1 cake (0.6 ounces) fresh yeast
  1/2 cup whole milk at room temperature
  1/2 cup eggs (whole eggs or just yolks)
1 teaspoon vanilla extract
4 ounces (1 stick) unsalted butter, preferably high fat, at room temperature, plus
2 tablespoons unsalted butter
Flour for dusting

For chocolate filling
        5         tablespoons unsalted butter, well softened
        2         (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
        1/4         cup sugar


For the streusel topping:6 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon (optional)
3 tablespoons unsalted butter, diced and chilled.


1. To make dough, combine flours, salt and all but 1 tablespoonsugar in mixer fitted with dough attachment and mix on medium speed. Ina small bowl, stir yeast with one tablespoon warm water and reservedtablespoon sugar just until sugar and yeast have dissolved. Reducemixer speed to low, add yeast mixture, milk, eggs and vanilla. Beatuntil dough is shiny and elastic, 10 to 15 minutes.
2. Add one stick butter by spoonfuls until thoroughly incorporated, thenbeat on low speed for about 5 minutes. When finished, dough should besilken and rich like very thick ice cream. Transfer to a large bowl,cover with plastic wrap and set aside. When dough has doubled in size,after 2 hours, flour a cutting board and your hands. Then push doughdown on board, cover well with plastic wrap and refrigerate for 1 to 2hours or overnight.

3.  To makestreusel topping, in a small bowl mix flour, sugar and cinnamon. Addcold butter and using your fingers, mix together until crumbly. Setaside.

4.  To assemble, line one Bundtpan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, notletting paper come more than 1 inch above top of pans. Remove doughfrom refrigerator and divide it in half. On a lightly floured surface,roll one piece of dough into a 12 x 8-inch rectangle.
6. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inchborder all around.  Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons)..Beginning with long side, roll dough up tightly and fold in ends. Twistbabka lengthwise to create a spiral, holding one end of babka in eachhand. Place twisted babka in half the prepared Bundt pan or in a loafpan, pressing dough firmly into pan. Melt remaining 2 tablespoonsbutter. Brush babka top with melted butter and sprinkle with half thestreusel. Repeat with second half of babka dough. Cover loosely withplastic wrap. Let loaves rise at room temperature until they reach topof pan or about doubled in volume, about 2 hours.


7. Heat oven to 350 degrees and bake for about 45 minutes, or until a caketester inserted in center comes out clean. Allow babka to cool for 30minutes before cutting. Slice babka and serve.




[archived]

[ Last edited by  nhuda at 2-6-2008 02:45 PM ]

Calim閞o

Kero, babka ni origin mana ya? Pelik pulak namanya, lepas tu kat atas dough tu (streusel - sound very german pun ada) you parut ya?