Thursday, March 12, 2015

Roti charcoal sarang lebah


Roti sarang lebah kali ni warna hitam....saya tambah charcoal. Dohnya kali ni saya guna tepung roti. Sos butterscotchnya pulak saya tambah 1 sk nescafe dan gula perang tu saya campur dengan gula merah.....tu yg warna sos jadi gelap dari biasa.....sedap wehhhhhh....baik korang cuba buat......

Roti charcoal sarang lebah

Bahan2nya

500 tepung roti tanpa peluntur
200 gm yogurt (saya guna greek yogurt)
120 gm air/susu segar
1 biji telur (gred c/d)
50 gm gula
6 gm garam
60 gm shortening/mentega
11 gm yis/satu paket
2 gm improver
20 gm serbuk bamboo charcoal

Kalau uli tangan, satukan semua bahan kecuali shortening. Uli sebati dan masukkan shortening. Terus uli hingga doh tak lekat ditangan dan mangkuk serta licin dan elastik.

Saya guna BM. Masukkan bahan cecair diikuti dengan pepejal. Set ikut arahan BM.

Perap selama sejam dalam bekas dan tutup dengan tuala lembab. Bila dah cukup masa, tumbuk doh utk kuarkan anginnya dan bahagi doh sebesar bola golf. 

Susun dalam loyang yang digris. Biarkan naik 2 X ganda. Sapukan egg wash (putih telur + susu sikit). Tabur kekacang dan bijan. 

Sebelum tu panaskan oven 15 minit sebelum bakar. Bakar pada suhu oven 180 - 200°C selama 1/2 jam atau hingga keperangan.


Butterscotch sauce

http://www.simplyrecipes.com/m/recipes/how_to_make_butterscotch/

INGREDIENTS

4 tablespoons unsalted butter
1 cup of tightly packed dark brown sugar
¾ cup heavy whipping cream (not ultra-pasteurized)-saya guna susu cair - huhuhu
1 tablespoon vanilla extract1 teaspoon kosher salt

METHOD

Butterscotch takes about a half an hour to make, from start to finish.

1 First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.

2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.

3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.

4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.

5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.

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