Cookies Paris

Cookies Paris (Biskut Chipsmore)

Ingredients:-

200g flour

1 teaspoon bicarbonate soda

1 teaspoon baking powder

250g butter

90g castor sugar (i do not add white sugar ... too sweet for me)

180g brown sugar

1 teaspoon vanilla essence

2 eggs

240g oat/nestum (blend coarsely)

350g chip chocolate

200g almond nib / chopped walnut

Methods:-

1. Sift together the flour, soda bicarbonate and baking powder. Set aside.
2. Cream together the butter, castor sugar and brown sugar until fluffy.
3. Stir in the eggs and vanilla essence.
4. Blend in the flour.
5. Lastly stir in the oat, chocolate chips and nuts.
6. Using hand or spoon, drop the cookies onto cookie sheet.
7. Bake for 20-25 minutes at 175^oC or until golden brown.

Mixed Vegetables Bread

Teknik membuat roti ini menggunakan sponge dough yang kita ferment dulu, so nanti roti akan naik dengan cepat setelah dibentukkan. Dari doh yang sama, kita boleh pelbagaikan roti samada berlauk ataupun roti manis.

Basic Sweet Dough

Sponge Dough

Ingredients:-

420g high protein flour aka bread flour

1 ½ teaspoon instant yeast

255g water

Steps:-

1. Mix all ingredients for 2 mins at low speed. (We also can just mix with hands)
2. Ferment the dough for 4 -5 hours.

Main Dough

Ingredients:-

180g superfine flour

30g milk powder

120g sugar

3 teaspoons dry yeast

1 teaspoon salt

30g water

1 egg (slightly beaten)

80g butter (U can use 40g butter + 40g shortening or 80g shortening)

Optional – 1 teaspoon bread improver

- 1 teaspoon bread softener

Steps

1. Mix all dry ingredients at low speed. Make sure salt is the last.
2. Add egg and water.
3. Cut sponge dough into few pieces. Add to the mixture at low speed. Increse to medium speed at 2 mins.
4. Add butter and mix another 8 mins at medium speed.
5. Round up the dough. Rest for 10 mins.
6. Divide the dough in 60 – 70g pieces. Round up again.
7. By the time we finish rounding up, take the first dough and start shaping.
8. After finish shaping all the dough, the first & second trays are ready to bake.
9. Glazing the dough with egg (slightly beaten) and decorate with mix veges.
10. Bake the buns for about 20 - 30 mins at 170^oC.
    
11. While the dough still hot, glaze with butter. It add flavor and a nice brown soft crust.
    

Sponge dough after fermentation.

The main dough + sponge dough.

The dough after divide into 60g pieces. Yield - 16 buns.

Roll the sausage inside the dough.


Cut the dough with scissors and pull to right and left side alternately.




Decorate the dough with mix veges. The quantity is up to you :)

The sauce and mayo in the plastics for easy piping.

The buns... Yummy ... (We can sprinkle some cheese or herbs)

Final touches before baking :-

We can glaze the dough with egg, then put mix veges, then piping the sauce and mayo, then bake. This is easy and save time. (I almost choose this method)

Or after glazing and putting the veges. We bake the dough to half cook. Then take out the dough for piping the sauce and mayo. Then bake again. (Time consuming but the sauce and mayo will look 'fresh')