By: raqin rafiqyn

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Saturday, 3-Feb-2007 07:43 Email | Share | Bookmark
Mexican Bun

Roti Bakar & Telur Separuh Masak
Mexican Bun
Kek Tipsy Mocca
 
Pagi abah kena p keja... (mmg every saturday dia keja pon..mcm tak biasa lak! hehee..) so i make a very simple breakfast for ecah & myself.. Roti bakar dgn telur separuh masak.. tu pun laju je kami dua branak makan..

Jeles tul tgk Mamafami punya Mexican Bun.. so bonda pun bertekad & berazam, no matter what i have to try this bun.. Maka bermulalah projek membuat bun di petang Sabtu ni.. proses menguli tu kira lambat skit la...maklumlah takde mesin roti lagi kan.. Luckily my angin R datang.. jadi terus-terusan lah menguli sampai rasa puas hati lah jugak.. bila dah ikut step by step tu rasa mcm tak lah sesukar mana pun nak buat mexico bun nih.. cuma maybe tak secantik roti mamafami lah.. takpe.. itu cubaan yg pertama.. byk kali lagi bleh buat... masa bakar dia.. pehhhhh best tul bau kopi tu... terus rasa lapar gilos.. abah sampai umah je terus tanya bila bleh makan.. tergoda dgn bau dia tu.. dan bun ni mmg buat kecik2 je.. sebab nak tarik minat ecah utk mkn.. kalau besar2 dia suka ambik pastu campak je.. kalau kecik2 camni.. dia bleh pegang molek2 tangan dia je.. Anyway.. thanks mama for the recipe.. nanti nak mencilok resepi lain lak..

Malam lak tetiba jek rasa nak sgt buat kek, pastu nak decorate ngan icing.. mmg tak penah buat pun segala icing2 tu.. tapi rasa mcm nak sgt try.. padahal tak penah blajar pun dan tak penah pun tgk org boh icing kat kek tu camna... Tanpa lengah2 lagi.. bonda terus lepak kat kitchen, ambik buku resepi baru tu utk try masak kek tipsy mocca.. tgk jam kul 10.15 mlm dah.. sib baik esok ahad.. tak kesahla tdo lambat pun.. tgh2 dok pukul telur tu sempat gak gayut dgn my dear over the phone... dlm dekat2 kul 12 baru kek siap dibakar.. kena tunggu sejuk dulu kot pastu baru bleh boh icing.. rasanyalah.. sementara nak tunggu sejuk tu, bonda ajak abah p kedai mkn, angkut ecah skali..dia pun belum tdo lagi.. lapaq la plak sebab tadi mkn merapu saja.. balik umah dah kul 1 lebih.. pastu terus tuju dapur je.. Masa dok boh icing tu pun, mmg ketaq gila tgn bonda nih.. pastu bila tulih nama atas tu tersalah la plak.. kaut balik yg salah tu.. tampal plak yg baru.. comot gila.. ni lah kalau tangan keras mcm kayu.. takdak kreativiti langsung! tapi walaupun huduh kek ku ini..tapi bonda tetap proud to myself sebab brani cuba something new.. it's my new experience & lesson.. Insya'allah lepas2 ni kalau rajin blajar mesti boleh hasilkan kek yg lebih cantek..kan???????



Quote:
KEK TIPSY MOCCA

Bahan Kek
250 gm mentega - dilembutkan
1 cawan gula kastor
4 biji telur
2 cawan tepung tepung naik sendiri - diayak
1/2 cawan serbuk koko - diayak (kalau tak nak pahit, kurangkan skit)

Sirap
1 s/b gula kastor
2 s/t serbuk kopi segera / nescafe
3 s/b air mendidih
2 s/b perasa kopi

Hiasan
1 cawan krim (aising)

Cara:
1. Panaskan oven pada suhu 180c. Sapukan loyang dgn mentega cair, salut dasar dan tepi loyang kertas minyak atau tepung.
2. Pukul mentega dan gula dengan pemukul elektrik di dlm mangkuk kecil hingga ringan dan kembang
3. Masukkan telur sebiji demi sebiji, pukul sebati setiap kali ditambah telur
4. Alihkan adunan ke dlm mangkuk besar. Dengan menggunakan sudu, kaup balik bahan yang diayak. Kacau hingga rata.
5. Sendukkan adunan ke dalam loyang. Bakar selama 20 minit atau sehingga masak.
6. Biarkan kek di dlm loyang selama 5 minit (atau hingga sejuk) . Terbalikkan di atas redai dgn berhati2.
7.Tuang/curah sirap ke atas kek ketika ia masih panas.

Cara - Sirap
1. Larutkan gula & kopi di dlm air panas.
2. Kacau rata dan masukkan perisa kopi ke dalamnya. Kacau hingga sebati.

Cara - Hiasan
1. Pukul krim hingga kental.
2. Hiaskan sesuka hati.

Reference book :- Kek & Potongan Coklat Terbaik..



Quote:
MEXICAN BUN

FILLING
Ingredients :

100g salted butter ~ softened
1/4 teaspoon vanilla essence
35 g brown sugar

Method :

1. Beat butter with an electric mixer on medium speed using the paddle attachment for three minutes. (I beat by the hand)
2. Add in vanilla essence and brown sugar. Beat till creamy.
3. Regrigerate the mixture until firm.
4. Divide mixture into 20g portion ball. Keep refrigerated until ready to use. (I just divide the mixture according to how many doughs I managed to get)


TOPPING
Ingredients :

65 g butter ~ softened
55 g icing sugar ~ sifted
1 Grade A egg ~ lightly beaten
1/3 teaspoon coffee flavouring (available from bakery supplies shop)
**or you can use 1 1/2 teaspoons instant coffee dissolved in 3/4 teaspoon water
A pinch of ground cinnamon can be added to the coffee flavouring for extra flavour (I omit this)
200 g low protein (high ratio) flour ~ sifted (I used cake flour because that's the only flour available at home!)

Method :

1. Beat butter and icing sugar using an electric mixer with the paddle attachment on medium speed for 5 minutes until mixture is light and fluffy. (I beat by the hand)
2. Gradually beat in egg.
3. Add in coffee flavouring.
4. Sift flour into mixture and mix on low speed until combined.
5. Refrigerate until ready to use.


SWEET DOUGH

Ingredients :

250 g high protein flour ~ sifted
2.5 g bread improver ~ sifted
2.5 g bread softener (I omit this)
10 g milk powder ~ sifted
38 g caster sugar
1/2 teaspoon salt
1 teaspoon instant yeast
1 egg ~ lightly beaten
135 g water or milk (do not use milk powder if using milk)
30 g butter ~ softened

Method :

1. Mix sifted flour, bread improver, bread softener, milk powder, sugar, salt, instant yeast and egg in a mixer bowl.
2. On the mixer (with dough hook) on low speed. Pour in the 3/4 of the liquid, a little at a time.
3. Add in the butter and pour the balance liquid if needed. Knead till dough is soft, smooth and elastic (not sticky).
4. Divide dough into 55 g portions. You should get about 9 portions.
5. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minutes.
6. Flatten the dough and place a portion of filling in the center of the dough.
7. Gather the edge and pinch to seal. Make sure to seal well or the filling will leak out during baking.
8. Place on a greased baking tray. Repeat with remaining portions of dough. Place each bun about 7.5 cm apart on the baking tray.
9. Prove for 45 minutes in a warm place or until doubled the size.
10. Pipe the topping on the buns in a spiral, starting from the centre.
11. Bake in a pre-heated oven at 170 C for 12 - 15 minutes or until bun are lightly brown.
Note :
Amount of liquid used may vary depends on the flour you used.


Nota kaki bangku kayu - resepi2 ni mmg copy paste jer.. jgn marah haa...


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