Monday, December 27, 2010
An interim measure, perhaps.........
A race to 16 November
HAPPY BIRTHDAY NABIL !!!
It's a season for giving
Frustrations!!! :(
I REALLY REALLY want to update my blog but I am having problem uploading photos and links...URGGGGGH
wonder who's fault....mine, server or.....
wonder who's fault....mine, server or.....
Sunday, December 19, 2010
How to make Mexican coffee buns
YEAY!!!!! I finally conquered my fear!! I finally brave myself baking bread :P
This is my very first buns, known as Mexican Coffee Buns, also known as Rotiboy in my country :)
It is a sweet bun with creamy buttery filling and top with crystalised sweet coffee topping. Ultra delicious eaten warm :))
For those who asked for the recipe, I share with you the recipe I used for my maiden buns.
Personally, I think this recipe need to be modified as the buns were not as sweet as those you find in stores....but then again may be it was my mistake because maybe I did not put as much filling as I should. Also I find the topping a bit runny - I'm not sure if its supposed to be that way....
Anyway Happy Trying ~ hope you share with me your baking experience (and also end product...perhaps ;P)
Ingredients
4 cups flour
40gm sugar
1/2 tsp salt
1 tbsp instant yeast
1 cup fresh milk
1 egg
30gm butter
Topping ~ mix together well
120gm butter -melted
120gm icing sugar
1 tbsp instant coffee powder
2 eggs
120gm flour
Butter filling ~ :mix together
1 stick butter
2 cups sugar
1. To make the dough - Mix all the ingrediens in to a dough except the butter you add in last.
2. Knead to a soft non sticky dough.Leave aside to rise while making the top.
3. Divide each dough into small sized buns. Roll and add fillings.
4. Place on greased tray apart. Put topping on top of the bun.
5. Leave to rise. Bake in preheated oven at 200 C for 20 mins.
6. Serve warm.
This is my very first buns, known as Mexican Coffee Buns, also known as Rotiboy in my country :)
It is a sweet bun with creamy buttery filling and top with crystalised sweet coffee topping. Ultra delicious eaten warm :))
My very first mexican buns
For those who asked for the recipe, I share with you the recipe I used for my maiden buns.
Personally, I think this recipe need to be modified as the buns were not as sweet as those you find in stores....but then again may be it was my mistake because maybe I did not put as much filling as I should. Also I find the topping a bit runny - I'm not sure if its supposed to be that way....
Anyway Happy Trying ~ hope you share with me your baking experience (and also end product...perhaps ;P)
Ingredients
4 cups flour
40gm sugar
1/2 tsp salt
1 tbsp instant yeast
1 cup fresh milk
1 egg
30gm butter
Topping ~ mix together well
120gm butter -melted
120gm icing sugar
1 tbsp instant coffee powder
2 eggs
120gm flour
Butter filling ~ :mix together
1 stick butter
2 cups sugar
1. To make the dough - Mix all the ingrediens in to a dough except the butter you add in last.
2. Knead to a soft non sticky dough.Leave aside to rise while making the top.
3. Divide each dough into small sized buns. Roll and add fillings.
4. Place on greased tray apart. Put topping on top of the bun.
5. Leave to rise. Bake in preheated oven at 200 C for 20 mins.
6. Serve warm.
Friday, November 12, 2010
A Spoonful Of Sugar.......
In every job that must be done,
There is an element of fun,
You find the FUN,
and SNAP!!!
the jobs are gained :)
It’s time we hear from Margaret Atwood
The Woman Who Could Not Live With Her Faulty Heart
By Margaret Atwood
I do not mean the symbol
of love, a candy shape
to decorate cakes with,
the heart that is supposed
to belong or break;
I mean this lump of muscle
that contracts like a flayed biceps,
purple-blue, with its skin of suet,
its skin of gristle, this isolate,
this caved hermit, unshelled
turtle, this one lungful of blood,
no happy plateful.
All hearts float in their own
deep oceans of no light,
wetblack and glimmering,
their four mouths gulping like fish.
Hearts are said to pound:
this is to be expected, the heart’s
regular struggle against being drowned.
But most hearts say, I want, I want,
I want, I want. My heart
is more duplicitous,
though no twin as I once thought.
It says, I want, I don’t want, I
want, and then a pause.
It forces me to listen,
and at night it is the infra-red
third eye that remains open
while the other two are sleeping
but refuses to say what it has seen.
It is a constant pestering
in my ears, a caught moth, limping drum,
a child’s fist beating
itself against the bedsprings:
I want, I don’t want.
How can one live with such a heart?
Long ago I gave up singing
to it, it will never be satisfied or lulled.
One night I will say to it:
Heart, be still,
and it will.
By Margaret Atwood
I do not mean the symbol
of love, a candy shape
to decorate cakes with,
the heart that is supposed
to belong or break;
I mean this lump of muscle
that contracts like a flayed biceps,
purple-blue, with its skin of suet,
its skin of gristle, this isolate,
this caved hermit, unshelled
turtle, this one lungful of blood,
no happy plateful.
All hearts float in their own
deep oceans of no light,
wetblack and glimmering,
their four mouths gulping like fish.
Hearts are said to pound:
this is to be expected, the heart’s
regular struggle against being drowned.
But most hearts say, I want, I want,
I want, I want. My heart
is more duplicitous,
though no twin as I once thought.
It says, I want, I don’t want, I
want, and then a pause.
It forces me to listen,
and at night it is the infra-red
third eye that remains open
while the other two are sleeping
but refuses to say what it has seen.
It is a constant pestering
in my ears, a caught moth, limping drum,
a child’s fist beating
itself against the bedsprings:
I want, I don’t want.
How can one live with such a heart?
Long ago I gave up singing
to it, it will never be satisfied or lulled.
One night I will say to it:
Heart, be still,
and it will.
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