I got this recipe from my friend’s blog “pawonike“. This special bread is still moist even you let it until the next day.
50 gr glutinous rice flour
50 ml boiled water
Put in small bowl, mixed together, then set aside.
200 ml cool water
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver
1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.
2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.
3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.
4. Using your fist, punch dough down. Then take around 40-50 gr of dough and make a small ball. Set aside for about 10 minutes.
5. Form any shape you like, I just make round shape and put nuttela and banana inside. Put in a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.
6. Preheat oven 180’C. Before put the those dough into the oven. Polish the top of the dough with egg yolk and I put some chocolate sprinkles.
7. Put in the oven until golden brown about 20 minutes.
8. Put in the cooling rack.
9. Ready to eat
Let’s join us in BWW Wednesday challenge, hosted by Susan.
One of my fav is making something easy and simple 🙂 Had some sausage and ready to roll pastry sheet in my fridge, then I think about sausage roll, instead of hotdog or just grilled sausage as usual.
1 roll pastry sheet
1. Preheat the oven 200’C. Put the sausage in the microwave for about 2-3 minutes.
2. Cut it into the size that you wanted. (I cut it into 2 pieces)
3. Roll it with the pastry sheet.
4. Put in the oven until it’s turning into the golden brown. Around 20-30 minutes.
7 egg yolks
100 ml canola oil
100 ml water
100 gr plain flour
100 gr almond meal
1/4 tsp baking powder
1/2 tsp soda kue
7 white eggs
200 gr sugar
1/4 tsp cream of tar-tar
How to Make:
1. Preheat the oven 160?. Sifter the flour, baking powder and soda kue. Add almnd meal, canola oil and water. Mix well then add egg yolk one by one. Mix again until becoming a paste.
2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.
3. Pour part B into part A and mix well slowly using the spatula.
4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.
5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.
Got the recipe from Woolworths Fresh free magazine. It called Lurpak Buttery Christmas Cookies. Because I didn’t used the Lurpak Butter in these cookies, so I just called it Buttery Christmas Cookies.
250 gr Butter
125 gr Icing Sugar
1 free range egg
300 gr plain flour
1. Cut butter into small pieces. Combine all ingredients and knead well by hand or using a food processor.
2. Roll the dough into a long sausage shape, then wrap the dough in baking paper and refrigate for at least 2 hours.
3. Once chilled, cut the dough into thin slices (roughly 5mm), placing the slices on a baking sheet with baking paper.
Bake the biscuits in a preheated oven at 200’C for 6-8 minutes until golden.
5. Cool the biscuits on a cooling rack and then store in a sealed biscuit tin.