aku gie batu caves petang tadi.. bertanyakan hal jimmy. sebenarnya aku memang malas nak menguruskan. sebab rasa frust & kecewa sangat2. kalo aku wat sendiri.. tak per.. memang berbaloi.. di sebabkan bz kat opis.. aku pun dah lupe dah pasal kecederaan jimmy. mujur la enche nizam yang baik hati tu mengingatkan di samping pot pet pot pet.. maka.. aku pun mengagahkan diri tepon pusat servis. hasilnya pukul 3pm jerr.. aku terpacak kat batu caves.. mujur tak terlajak masuk dalam gua kat batu caver tu jerr...
Semoga Allah swt memberkati permulaan perjalanan ini dan memberi sinar baru dalam kehidupan aku dan dia. Apa yang aku harapkan agar kasih antara kita akan mekar dan berseri sepanjang hari hingga ke hujung nyawa.
190 g high protein flour (I used multipurpose flour) - aku guna 300g tepung
50 g sugar
2 g salt
6 g instant dried yeast
1/2 teaspoon bread improver
1 egg yolk
50 g fresh milk
12 g instant coffee (I mixed 2g nescafe granules with 10g hot water)
60 g water roux
1/2 teaspoon cappuchino coffee emulco (I added) *
30 g butter
Method : (Breadmaker method)
1. Pour fresh milk into the breadmaker pan. Add in instant coffee, salt, sugar, egg and water roux.
2. Top it with sifted flour, dry yeast and bread improver.
3. Set the Breadmaker to Dough function.
4. Once the dough is just combined, add in butter and leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.
5. Remove dough from BM and punch down to release the air. Cut the dough 35g portion each. Make into round balls and leave to rest for 10 minutes.
6. Let the air out of the dough and make into round balls again. Arrange in the prepared tin.
7. Leave to proof till double the size.
8. Bake in a preheated oven at 180 C for 25 minutes or so.
9. Once out of the oven, brush with butter.
Source : The Wandering Gourmet
(Yields about 520g Water roux)
Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!” *ahem* To make the Water Roux Starter, you need 1 part flour, 5 parts water.
semoga disayangi dan menyayangi sehingga ke hujung perjalanan...
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