Cheesy Rosemary Bread

I was looking for something quick to eat and great for fulfilling our 'sahur' menu this Ramadhan. In our family, bread is a must at breakfast time. But you know, sometimes I'm bored with plain white bread... 

hmm..what to do? Cheesy bread.. Why not?

So, if you need something cheesy for breakfast or brunch? Try this one.. With rosemary herb flavor in this soft bread, I'm sure you will get same experience with me... Have a try! @(^,^)@

Ingredients I:
• 4 tsp instant yeast
• 2 tablespoons granulated sugar
• 1 ½ cup warm milk
• 1 cup flour
Mix and stir all ingredients I until blended, cover with a kitchen towel or plastic wrap and let stand at room temperature until fluffy & bubbly approximately 30 minutes
Ingredients II:
• 4 ½ cups flour
• 2 medium eggs, beaten
• 150 g cold butter, cut into small squares
• 1 tsp fine salt
• 2 tablespoons chopped fresh rosemary


Other Ingredients:
• About 300 grams of cheddar cheese for filling, cut into small cubes
• Fresh rosemary for toppings, roughly chopped
• Butter to spread toppings, soften at room temperature

Method:
 Once the ingredients I fluffy, mix in all ingredients II and knead until smooth and elastic. The process can use a machine or manually by hand (like I did).


 After the dough is smooth and elastic (no problem if it's a bit sticky in your fingers,and you can lightly dust your finger with flour if you want), cover with kitchen towel or plastic wrap and rest at room temperature for ± 60 minutes until fluffy and double in volume.


 Punch to remove air from the dough. Divide the dough into some small-same size-balls. You can weigh them up to perform same large circle.
Either you can use my way: Shape the dough lengthwise like a long pipe, then cut into 10 ~ 15 pieces and shape into a ball.

Flatten each ball and fill with cheese to taste, cover and form a ball again. Do the same thing until dough finished.

 Grease your round pan with vegetable oil, place balls on it and make space among them-like the picture. Cover with a kitchen towel and let it rest again for about 30 minutes.

 If it is near to baking time (about 20 minutes after you put the balls into the pan), pre heat oven at 160 ⁰C. Brush the bread with olive oil or canola oil (or other vegetable oil) and sprinkle with chopped fresh rosemary-like in the picture. Bake until cooked and browned on surface. Once out of the oven,while it's hot, basting them with soften margarine/ butter.

Happy Baking and Happy fasting (^,^)

Rosmarinus officinalis (Photo credit: Wikipedia)

loading...

Ev Yapımı Mantı (Homemade Turkish Ravioli)

Mantı is one of the traditional Turkish dishes you must try. It's a "dumpling-like" dish consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper. The dough is made of water, egg, flour, and salt.

There are two ways to cook this Mantı , either you can cook in plain boiling water or you can cook them in tomato sauce.

Here I post my homemade Mantı with some step by step pictures so you can make them easily and experience one of the traditional Turkish meals :D 

Ingredients: 
Dough İngredients:

• 2 cups flour (plus a few tablespoons if necessary) 
• 1 teaspoon salt 
• 1 egg 
• ½ cup olive oil (or other vegetable oil) 
• ½ to ¾ cup of water at room temperature. 

Ingredients for filling:

• ± 200 g minced beef 
• 1 large onion, finely chopped. 
• 2 cloves garlic (optional), crushed and finely chopped. 
• Salt and pepper to taste 
• 1 teaspoon ground red pepper 
• 1 tablespoon butter for sauteing. 

Method:


1) Make the shell dough: On a clean working desk, place the flour, make a "pit" in the middle, give salt, olive oil and eggs. Slowly stir the mixture while gradually pouring water.If the dough is already fairly wet, not need to add water again. Knead until smooth and not sticky at your hand. Cover with a towel or plastic wrap and rest for 30 ~ 40 minutes.


2) Meantime we can make filling: Heat the butter, stir-fry  garlic and onion, saute until wilted and fragrant, turn off heat. 
in medium bowl mix all ingredients: minced beef, onion+garlic, season with  pepper and salt. Add paprika powder, stir and test the taste. Set a side.
3) Finishing: halved the dough, cover one part with a napkin so as not dry. Using a rolling pin (or rolling machine) flat the dough very thin. Using a sharp knife or pizza cutter, make cuts about 5 x 5 cm wide (such as figure 2). Give filling mixture and close up to form a triangular shape (figure 3 and 4). Fold the ravioli as figure 5, 6 and 7. Or you can fold (shape) this ravioli according to your taste, this time I made one simple nice shape that you can try.

4) Boil water ± 1.5 Lt, give small amount of vegetable oil, cook the ravioli in boiling water for approximately 10 ~ 15 minutes. Mantı or ravioli is ready to served with a variety of  recipes and sauces.

Have a try (^_^)

loading...

Bolu Coklat Kukus -Bentuk hati ( Steamed Chocolate Sponge cake) And another award passing from my lovely friend

I was planning to make another tiramisu-as my hubby request (again). He loves Tiramisu a lot I think (^_^). 1st plan I wanted to make tiramisu with lady finger base, but when I saw many egg white left in my refrig, then I decided to make this sponge cake as the base.

And here it is my basic sponge cake with steamed version. With this "heart shape" I think it'll be more cute :)

Ingredients:
- 500 ml egg whites
- 1 cup caster sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla powder (I just can find this powder version here ^_^ )
- 1 ½ cup flour.
- 3 tablespoons cocoa powder
- 120 ml olive oil / or melted margarine

How to make:

1. Heat a steamer with enough water for about 45 minutes. Grease your "heart shape" pan with butter and lightly dust with flour. Set a side.
2. Sift together: Flour, cocoa powder, baking powder, vanilla powder.Set aside.
3. In a large bowl, using electric mixer whipped egg whites,  gradually mix in caster sugar, continue beating until sugar dissolves completely. Add salt and continue beating until fluffy and stiff.
4. Fold in the flour mixture gradually until blended. fold in melted margarine or olive. Fold until completely mixed.
5. Pour into baking pan and steam about 30 minutes or until cooked. Check with bamboo skewer inserted into the cake comes out clean.

Enjoy with your beloved friend and family.

Today, It is really brighten my day, My lovely blog friend : Angellove's Cooking, just passing me this "Sunshine Award". Thank you so much and it definitely will sunshine may days and make me happy. 

And to all my friends, I would like to say thank you for the support and sharing. I'd like to pass this award also to my friends as list below, hope it can bright your day and bring sunshine in your smile too:

Angella @This is What I do

Arthur @Michaelangelo in the kitchen

Brooks Walker @cakewalker

Briarrose@Flourdusted

Claudia @What's Cookin Italian style Cuisine

Elisabeth @Food and thrift finds

Elra @Elra's cooking
Evan B @Sweets by E

Ilke @Ilke's Kitchen

Lisa @Breaking bread with Lisa

Pauline @Mrs Mulford's cakes

Mateja @Indulging life

Peggy @My FIANCE! Likes It, So It MUST Be Good.

Ping @Ping's picking

Shanti @Shanthi Krishnakumar's cookbook

Cevabun @Something_good 

@The Mom Chef 

@TorviewToronto

Tiffany @Simple, delicious, and sometimes decadent vegan and vegetarian cuisine.

Keep on cooking, baking, steaming, craving, blogging and sharing! @(^_^)@

loading...

Pie Crust Basic Dough (Adonan Dasar Pie Crust)

This Pie crust recipe making double crust pie (around 22 cm each). So if you want to make single pie crust, you can make it half recipe. But as my habit, for any basic dough I don't mind make it a little bit more because you can wrap it tightly with plastic film and keep in in freezer, anytime you need it, just grab it and you are ready for your dessert 

Ingredients for double pie crust and how to make it:
- 2  and ¾ cup (310 gr) all purpose flour
- 1 tbsp sugar
- 250 gr unsalted cold butter. Cut in small pieces.
- pinch of salt
- 80 ml very cold water


If you use food processor (like I did): Combine sugar, flour, salt. Mix in butter until well combine. Mix in water, do not add all- just do it carefully, and process until everything become like crumbs. 
Take it out from container and Roll with rolling pin on lightly floured working surface.
Or you can use butter cutter if food processor doesn't available in your kitchen. Just try not to touch the dough too much with your bare hand otherwise your crust will be hard (less crunchy).


Your pie crust is ready to go !

loading...

Puff Pastry Basic dough II (Adonan dasar puff pastry II)

PUFF PASTRY: Originating in France, they call this as pâte feuilletée or feuilletage. Puff pastry is a light, flaky made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven. It is one of the ultimate examples of flakiness, if everything is done right from start to finish, or the results will be disappointing.

Puff Pastry was invented in about 1645 by a French pastrycook's apprentice named Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Claudius prepared a dough, packing the butter into it, kneading the dough out on the table, folding it, and repeating the procedure ten times, after which he moulded the dough into a loaf.

The pastrycook, who had watched the procedure, advised Claudius against baking the loaf as he thought the butter would run out of it. Nevertheless, the loaf was put in the oven, and as the loaf baked, both the pastrycook and Claudius were more and more surprised at the shape and the unusual size it attained.

Having finished his apprenticeship, Claudius left for Paris, where he found work at the Rosabau Patisserie. Here he completed his invention, which won the shop an enormous fortune and name. Claudius later went to Florence, where he worked in the Brothers Mosca's pastry shop. The brothers Mosca reaped the honour of having invented the Puff Pastry, although Claudius kept his secret to himself and always prepared his pastries in a locked room. Claudius died in 1682, a highly regarded artist.

from Baking911

It's my Puff Pastry Basic dough II. There are some differences from my 1st Puff Pastry dough here  . This 2nd  puff pastry basic dough has slightly sweet taste so it's perfect for fruits, jam and any other dessert purpose. But of course you can fill or topping with cheese or cream cheese or other ingredient which you think suit and allow your family or friends give you compliments because your serve great meal for them d(^_^)b

This recipe make about 1,3 kg yield. Enough for make many kind of your favorite dessert and you can keep it in freezer with nice wrap up to more than 2 months.

Ingredients:
- 1 kg of all purpose flour (reduce 1 cup)
- 1 cup milk powder
- 2 tsp salt
- 1/2 cup granulated sugar
- 300 g margarine/ butter
- Very cold water (+/- 500 ml)
- 500 gr Corvette (margarine pastry) or just use good quality butter. Room temperature.

loading...

Kue Bolu Coklat (Chocolate Sponge Cake)

I remember once my late grandmother making this cake when I was young once and started to like making something simple in the kitchen. There were currently no electricity mikser that time, so my grandmother only use manual eggbeater that looks like a circular and supple pear, but strong. Too bad we do not keep it anymore. "Kue Bolu" is just we always call. 

Now with the various developments and culinary techniques this sponge cake now beginning to develop into a modern recipe with the addition of several 'emulfier' and other additional materials sponge cake is more popular and varied from simple old recipes. 

Trying again this old recipe without emulfier, this time I make chocolate version because my first intention is going to make tiramisu later from this basic sponge cake

Ingredients:
For pan size of 22 cm round.
-1/2 cup flour
- 1 +1/2 tablespoons cocoa powder
- 5 egg yolks
- 4 egg whites
- 1/2 cup caster sugar
- 100 gr unsalted butter. Melted.

loading...

Pizza basic dough II

Another Pizza basic dough other than I posted before. This time I add and combine dried basil and thyme in the dough, and also a little different on material and method. This basic dough also you can make for Stuffed Pizza

Before

Material A:
- 1 tbsp all purpose flour
- 10 g instant yeast
- 1/2 tbsp caster sugar
- 1/2 cup warm water
Material B:
- 2+ 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup warm water
- 1/2 tablespoon thyme
- 1/2 tablespoon basil / basil dried

Method:
1) Mix materials A until blended. Cover with plastic film or a towel, let stand about 1 hour until fluffy.
2) Mix the flour and salt (from material B). Add  ingredients A (after fluffy), knead. mix in olive oil, knead again. Add warm water gradually, knead again until smooth and not sticky (there may be additional flour at this stage).
3) Finally combine dried basil and dried thyme. Cover with plastic film or  towel and let stand 1 hour until the dough become double.
Ready to use.

After 1 hour

loading...

"Choux Pastry Dough" ( adonan Dasar soes) I

Favorite snack of everybody. Choux is one from pastry kind.. Because it has unique and hollow texture, choux is very easy to formed and varied according to your imagination.. From the most simple forms till the children's favorite funny shape.
Other cool shapes called croquembouche, which is high form kinds like Christmas trees.


Choux pastry-making process is quiet easy. Basically, margarine or butter boiled in water until boiling and then mixed with flour and stir until smooth. After a cold, blended eggs one by one. At this stage can also add baking soda to help improve the pastry expands perfectly.

Mixing process can use a Whisk or electric mixer or with a wooden spoon.

Ingredients for basic dough I:
-150 gr unsalted butter
- 300 ml water
- 1 cup (140 gr) flour. Sifted.
- 3 eggs. Beaten.
- 1 teaspoon baking powder
- 1 / 2 teaspoon salt

How to make :
1. Boil butter and salt in water. Stir until boiling. Turn off the heat.
2. Turn on small heat. Pour the flour gradually, keep on stirring until the dough is completely smooth. Remove from heat and chill.
Note: As you chill the dough, keep stirring the mixture in order to produce nice hollow choux shell.
3. Once completely chill, add baking powder, then eggs one at a time while stirring. Stirring can use a wooden spoon, electric mixer or manual whisk.
4. Grease pan with butter. Shape the dough on baking sheet according your own taste.
5. Bake for about 25 min with a temperature of 180 deg C.
Note: Know the condition of your own oven. The size and condition of  your oven, produces different heat result.

loading...

Puff pastry Basic dough ( Adonan Dasar Puff Pastry )

Puff pastry is known as Pâté feuilletée, in France and is used in the making of Napoleons, palmiers, croissants, allumettes, turnovers, en croute dishes, pithiviers, tartes tatain, beef Wellington, bouchées, and vol-au-vents.

With puff pastry basic dough we can variant with many kind of filling and creations.

Basic Puff Pastry Dough. Beside this recipe, you can check my other pastry dough recipe here.

Ingredients:

- 1/2 kg high protein wheat flour
-1 Eggs
- 1/2 teaspoon salt
- 200 ml cold water (ice water)
- 50 grams margarine
- 175 grams korsvet (pastry fats), cold.

loading...

Membuat mie telor sendiri ( #homemade egg noodles)

Homemade egg Noodle. Economic, safe, without preservatives .... one recipe made can last about two weeks in the refrig.

Ingredients:

- 4 cups wheat flour (I use a all purpose wheat flour)
- 4 eggs (beat)
- 3 tablespoons of tapioca flour ( or you can use cornstarch), plus more for sprinkle
- 2 tsp salt
- 1 / 2 teaspoon baking powder
- enough water (I use 1/4 cup water)
- small amount of cooking oil.

loading...

Pizza basic dough (Adonan Dasar Pizza)

From some recipe I read, I think this recipe is the most simple one, and the pizza bread's taste is nice too..

Basic pizza dough I:

* 1 kg of wheat flour
* Warm milk about 2 cups
* 1 teaspoon salt
* 1 +1/2 teaspoon sugar
* 4 grams of dry yeast
* 2 tablespoons olive oil or vegetable oil

How to Make Pizza dough:
1. Put dry yeast and sugar into the flour and stir well. Pour warm milk into the flour mixture, squeeze with hands until evenly mixed.
2. Add oil and salt to the flour, knead until smooth and not sticky at hand. Cover dough with cloth and rest about 60 minutes (until fluffy).
3. Hit the dough to remove air and roll with a rolling pin, and put into a square or round shape. Put on to baking pan that has been sprayed with oil or butter. Vary with toppings to taste.

loading...