Snow Cok/Sambal Cok

Today I went to mamafami's house. Decided to strolls around as today I have this "lazy" mood attacking me despite of my long list of errands..which has over due long long time ago. Just that I dont have a boss to check on my performance so I entertain my mood by sitting infront of my laptop on saturday..In my blog list I saw mama's new post as well as Yummylicious. 2 ladies were producing the same product almost at the same time..so I guess this must be interesting..So went to Mama's house..true enough its so simple and yet it looks delicious. I decided to give a try since its almost time for me to serve something for lunch/tea. It just like a custom in my house to take brunch during weekend, so no lunch will be served as everybody still full. Its so simple, just chuck everything inside the mixer..so as usual, my mixer does the job for me. I dont knead okk..While frying it I remembered I watched a program on Travel & living channel. I cant recall at all what was the program called but all I can remember there was a restaurant in US serve something like this..They serve it by dusting with of icing sugar on top of it. So I made 2 versions...serve it with sambal just like mamafami & yummylicious did and dusting it with icing sugar on top. So here is the recipe:

Ingredients:

3 cups wheat flour (sieve)
2 teaspoon dry yeast
3 teaspoon salt
3 tablespoon caster sugar
3 tablespoon butter/margerine ( used margerine since I need to finish off my margarine stock)
1 egg
1/4 cup water ( amount may vary..adjust accordingly)

Method:

• Place all the ingredient except water in a mixer.
• Add water a little at a time until it smooth.
• Take out from the mixer and leave in the bowl for 30mins.
• Roll it to1 cm thickness and cut into the shape according to your preference.
• Fry it till golden brown.
• May dust it with icing sugar and make it a "Snow Cok" or serve it with Sambal Ikan Bilis.

Note: I add few buah keras in my sambal ikan bilis. The ingredients I believe is the same with other recipe. Will post mine in near future. I used Miri prawn paste. Its really nice...

Chocolate Marble Bread II

This marble bread is different version from the earlier marble bread. Both also nice. The white dough is basically Hokaido bread & the chocolate dough is is the chocolate paste that have to prepared separately. I found this recipe from http://happyhomebaking.blogspot.com. Her kitchen product simply fabolous..I love & kind of hook to this blog. Not even that, the technique is very different from the earlier one. The technique is from http://www001.upp.so-net.ne.jp/e-pan/chocobread/chocobread.htm Its in japanese but if you are interested to find out the recipe on this site you can always use Translate With Live Search..

Ingridents:

Chocolate Paste

20 gram cake flour or super fine flour

50 gram sugar

1 egg white

80 ml warm fresh milk

18 gram cocoa powder

10 gram butter

Mix cake flour and sugar into egg white. Stir till it blend. Place the milk in saucepan and heat it till simmering. Add in the cocoa powder and stir it until it incorporated with the milk. Put in the egg white mixture into it and stir till it blend. Once both mixture blended well together, add in the butter till it incorporated. Let it cool. Put in the plastic sheet and refrigerated before use.

Bread Dough

270 gram bread flour

30 gram cake flour

1 tea spoon dry yeast

2 table spoon milk powder

40 gram caster sugar

3/4 teaspoon salt

125 gram fresh milk

75 gram whipping cream

1 small egg

Method:

• Place all dry ingredient in the bowl. Make a well in the centre of the misture and put in the lightly beaten egg, milk and whipping cream. Mix the ingredient till if form a soft dough. Make sure it is elastic, non sticky and soft.
• Take it out from the cake mixer bowl & form it into a ball shape. Put in the plastic or ceramic bowl. Let it rise double the size for an hour. Covered the bowl with plastic wrap or kitchen towel to avoid crust forming.
• Remove dough and punch out the gas. Turn the dough onto a floured working surface and rolled the dough into rectangle shape ( about 45cm x 20 cm).
• Place the chocolate sheet in the middle of the dough. Cover the chocolate sheet completely and roll. Wrap both ends of the dough over to cover the chocolate sheet completely. Take note that the dough should be rolled long enough for both sides to fold over the chocolate sheet. Seal the edges tightly. The dough should be now 15cm x 20cm
• Roll dough from centre to the edges to form a long rectangular (45cm x 20cm). Do this gently to prevent the chocolate paste oozing out. Fold the dough to 3 folds.
• Repeat the above step. Finally roll the dough according to your loaf tin and pleat it or cut into 4 individual rectangular and roll it tight like a swiss roll style. Then place 2 loaf into the grease loaf pan. Then stack the other 2 on top of the other 2 rolls. For this shape please refer to Happy Home Baking.
• Let the dough proof for another hour or till it double it size to about 80% of the loaf pan size. Cover the lid if you use pullman tin. Pre heat oven to 200 degree but bake at 180 degree C for about 35-40 mins. Remove from the oven and unmould immediately. Let the loaf cool off before slicing.

I use cake mixer most of the time. This is a lot easier and at the same time it allows me to multitask as well..

Layered Brownies

This recipe was given to me by my dear friend, Azlifah.. We used to worked together in Roche for 5 years but never really "close" when we were there..different floor, different department.. well those we the days. Now we stay 3km away..I am in Bukit Jelutong & she is in Bukit Subang. But most of the time we only meet in the cyber world..

Layered Brownies:

Ingredients

250 gram butter

200 gram sugar

3 large eggs -separate

220 gram wheat flour

1 tea spoon baking powder

1 tea spoon baking soda

7 tablespoon unsweetended cocoa powder

1 tablespoon instant coffee

1/2 cup boiling water

Filling:

250 gram cream cheese

1 egg

Method:

Mix cocoa powder and instant coffee together & disolve it with boiling water and put aside to let it cool.

Sieve together wheat fluor, baking soda & baking powder together. Beat butter and sugar till fluffy.

then put in the egg yolk one by one. After the it been mix well, put in the sieve ingredients in the butter mixture using the slowest speed of the cake mixer. Followed by the cocoa mixture. Whisk the egg white and vanilla extract and gently fold into the mixture.

Divide into equal portion. Steam the first layer for 20 minutes with medium fire.Meantime beat the cream cheese & egg till it fluffy. After the 1st layer cooked, layered the filling and the 2nd portion of the mixture. Steam it again for another 20 minits..

Simple recipe and method..but its very delicious..I kind of love to prepare this brownies as it never fail me..most of the people who tasted loves it...compared to my other cakes..where some people like, some people dont! this one almost 80% like...