Tuesday, February 21, 2012

Rye Bread_550g

Bread Flour 350g
Rye Flour 250g
Salt 5g
Yeast 15g
Cold Water / Ice Water 250g
Format 15g
Shortening 20g

1. Yeast + cold water
2. Mix together all the dry ingredients ( bread flour, rye flour, salt, yeast, format ) then add in the yeast mixture little by little.
3. Shortening will be the last to add in.

*Tips: 5g - 1 teaspoon ( tsp )
          15g - 1 tablespoon ( tbsp )
          shortening use for greasing any dough, any bread..Don't use butter / margarine...too oily..
 

Wednesday, December 28, 2011

TALAM JAGUNG AND CUSTARD

Recipe: Bottom Layer
Rice Flour
¾ cup
Corn Flour
¼ cup
Custard Powder
¼ cup
Sugar
½ cup
Sweet Corn Cream
½ cup
Coconut Milk
1 ¾ cup
Yellow Colouring
A few drop
Salt
A pinch

Method: Bottom Layer
1.    Combine all the flour in a bowl.
2.    Add the salt, sugar and coconut milk.
3.    Blend well and strain.
4.    Put in a pan with plastic wrap and brush with oil.
5.    Steam for 20 minutes.

Upper Layer
Coconut Milk
1 cup
Pandan Juice ( 3 pandan leaves blend with water )
½ cup
All Purpose Flour
½ cup
Corn Flour
1 tbsp
Tapioca Flour
½ tbsp
Egg
1 nos
Sugar
1 tbsp
Salt
A pinch
Green Colouring / Pandan Paste
A bit

Method: Upper Layer
1.    Mix all the ingredients in a bowl.
2.    Blend well and cook until thicken.
3.    Pour the bottom layer and steam again for 20 minutes.