Fluffy Cinnamon Rolls

I have made this so many time but I always forgot to update the recipe here. Hehheh..so today I told myself..I got to post this recipe or it never will..while the little man fast asleep.:)

Tried many recipe, this is one of my favourite and also hubby favourite. And today, I made it again as per requested. I cut the recipe to half though because there will only be the two of us so 5-6 pieces will be enough. This recipe will yield around 8-10 cinnamon rolls.

Ingredients: 

The dough

1 cup of milk
14gm of dried yeast or 42 gm of fresh yeast (7gm of dried yeast = 21 gm of fresh yeast)
1/2 cups + 1 pinch of granulated sugar
2 sticks (1 stick = 113gm) of butter, softened
1 tsp salt
2 eggs
41/4 cups of flour

The filling

1/2 cup of dark brown sugar
1 tbsp ground cinnamon
Sprinkle of chocolate chip

1. Warm up the milk in a microwave for about 30second. Add the yeast and a pinch of sugar. Stirred until it dissolved and leave for about 5 minutes or until it foamy. 
2. Beat 1 stick of butter with 1/2 cup of granulated sugar and salt. Beat in the eggs one at a time. Then add 2 cup of flour and beat at a slow speed. Beat in the warm milk mixture.
3. Gradually add the remaining flour (21/4 cups) and beat at medium speed until a soft. sticky dough forms. Scrape the dough into a large oiled bowl and cover with plastic wrap. I normally will knead the flour a little bit on a floured kitchen top for about 3-5 minutes. If the dough is too sticky, add dashes of flour until you get the right texture.
4. Leave the dough at least for an hour. The longer the better. Nahh...skrg dah gebuu the dough..heheh

5. After the dough double it size, floured the kitchen top before start rolling it. Roll the dough around the rolling pin into a rectangular shape. I don't measure the exact size ya. Just agak2 la. For me..since I dah buat banyak kali so I guess it goes with the experience.

6. Spread the butter all over the rolled dough. Sprinkle the brown sugar, add the ground cinnamon & chocolate chip. Some prefer to mix the butter and brown sugar first before do the spreading. So lebih kurang cam gmbr kat atas tu la..lps you add the filling. 
7. You can trim the edges to form a perfect rectangle but I won't bother to do it. :) Working from the long side, tightly roll up the dough. Place the dough in a freezer for about 20 minute.
8. Butter the pan. Cut the rolls (about 1 inch thick). Arrange the rolls, cut side up. How you want to arrange it in the pan, is up to you. :) Then cover the rolls with plastic wrap or clean kitchen towel and leave for an hour. It will get a bit puffy.
9. Place it in the preheat oven for about 35 minutes in a 180C temperature. Let it stand for 5minutes to cool off then drizzle the icing sugar (for the glaze I just use icing sugar and add with warm water. I have no measurement, just get the right concentration). 

There you goes...enjoy your cinnamon rolls!

Crescent Rolls

It has been so long!!! I have been extremely busy that I do not have time to bake. Heck..I don't even have time to buy myself a new dress after few months of delivery, what more to bake! Anyway, now that I am on holiday...a long holiday ..I am back in the kitchen and can't wait to bake again and try my hands on different type of cake/bun/cookie/pastry.

The temperature is slowly dropping and Mr.Sun is hardly being seen nowadays. When the weather is cold..windy and raining, it is great to have some hot soup with freshly bake rolls. Tried my hand on this easy and simple to made crescent roll. Taste nice..soft..and really goes well with the soup. So here's the recipe:

Ingredients:
31/2 cups all purpose flour
25 gm fresh yeast ( approximately. 2tsp instant yeast)
1/3 cup of warm water
3/4 cup of warm milk
11/2 tbsp sugar (can reduce or omit this if you're not a fan of Sweet roll)
2 eggs
1 tsp salt
4 tbsp soften butter

1. Mix the flour, sugar and salt in a bowl.
2. Dissolve the yeast in a warm water and add the mixture into the flour mixture
3. Then, add the egg and milk into the mixture and mix well.
4. Finally, add the butter and knead the dough for a few minutes until it is smooth and soft.
5. Cover the dough with clean towel and leave it for few hours until it double the size.
6. Divide the dough into small ball equally. You can measure the ball if you really want the size to be the same but I couldn't care less. Janji look same2. Hehhehe
7. Roll the dough on a floured surface counter top and shape it to a circle. Ni cara aku buat. Roll bulat like your making pizza. Then roughly cut it into triangles using pizza cutter.
8. Start rolling each triangle into crescent then place it on a baking sheet with the tip tucked down and under the roll. So x terbuka nanti bila baking.
9. Brush the roll with melted butter and bake for 14-18 minutes in a 200C temperature.

Tada...siap sudah. Slamat mencuba!

Sausage rolls

I have made this before but I am not very satisfied with the texture of the bun. It was just not fluffy and soft enough. Then i stop making it and start doing some research on how to do a better bun for my sausage rolls. I want it to taste exactly the same with the one you can find in a chinese bakery shop. Then I came across something called tangzhong. No worry..xder babi or arak dalam tangzhong ni..dijamin halal ok. It is just a mixture of flour & water. Apasal or dari mana dtg that name..don't ask. Just google kalau nak tau naper ok.

Anyway, I though I will give this recipe a try since it sound strange yet very intriguing. Lagipun, I have a pack of sausage dlm freezer so why not..hubby pun suka makan sausage rolls. Ok..what you need are;

• 350 gm of bread flour
• 5 gm of dry yeast
• 55 gm of sugar
• 6 gm of salt
• 30 gm of butter, room temperature
• 1 egg
• 125ml of milk
• 120 gm of tangzhong (nak buat ni senang jer, 1/3 cup of bread flour + 1 cup of water. Mix both ingredients and stir to make sure xder lump. Then heat the mixture on a medium fire and keep on stirring sampai la the mixture getting thicker. Once you notice 'lines' appear each time you stir it, meaning the mixture is ready. Cool it before placing it in a bowl & string wrap it and place inside the fridge for several hours. Then you can use it and this tangzhong boleh di simpan for 2 days)
• 6-8 pieces of sausage
• 1 egg ( for glazing, this will give the rolls a brown golden look)
• Poppy seed for garnishing

Ok. Skrg cara-cara nak buat the dough.

Combined all dry ingredients; flour, yeast, sugar & salt. Then make a well in the middle and pour the wet ingredients that has been whisk together; egg, tangzhong & milk. Knead the dough for few minutes (approx. 5 minutes) then add the butter. Knead it together until you get the shiny and elastic dough. Knead the dough into a ball shape and set it aside for 40 minutes.

Lepas the dough dah kembang/naik. knead the dough into small ball and biarkan for 20minute untuk naik.

After 20 minute, rolled the small dough into a long dough...cam maner nak explain eh..ok..roll it cam tali la..senang cakap. Then lilit each small dough yang dah diuli cam tali tadi on each of the sausage. So you get rupa cam ni...

Biarkan for another 45 minutes before you letak dalam oven. Then glaze the rolls with egg and taburkan poppy seeds..

Then baked for 35 minutes in a 185C. The result....tadaaa!!!

I manage to do 7 complete sausage rolls and 3 mini rolls..

It only takes 2 days for it to finish..huhuhu...sedap and finally I found a good recipe for the roll!!