Horn Breads

Uh..oh.. just realize that I'm baking alot during fall season .. hmm.. maybe the reason is keep my kitchen warm :)  .  I so much in love with water roux method lately, never fail and the bread comes so softly. This time I made horn shape which is remind me about my childhood bread my parent used to buy for us.

The base of bread recipe , use the same recipe here : http://mommy-nisa.blogspot.com/2011/11/coconut-bread-photo-by-fitri-d.html

I made 2 style of bread filling- so my daughter and husband can chose whatever they like ; to me, since I want to bring back  my childhood memories. I choose Napoleon Vla, but to them .. olalala.. they like both :)  Here is the filling recipe I made, let me share with you :

Chocolate Cream Cheese Filling

2/3 of (12 oz.) pkg. (1 1/3 c.) Nestle Toll House semi sweet chocolate morsels, divided

2 (3 oz.) pkgs. cream cheese, softened

1/2 cup sifted confectioners' sugar

1/2 cup heavy cream, whipped

Melt over hot (not boiling) water, 1 cup Nestle Toll House semi sweet chocolate morsels; stir until smooth. Set aside. In medium bowl, combine cream cheese, confectioners' sugar and raspberry flavored liqueur; beat until creamy. Gradually add melted morsels; beat well. Fold in whipped cream.

Napoleon Vla

450 ml milk

100 gr sugar

2 yellow eggs

50 gr corn flour

60 ml whipping cream

1/2 tbsp unsalted butter

2 tbsp Rhum (optional)

Direction :

1. mix maizena with 3 tbsp of milk, set aside . Whisk yellow egg with fork, add a spoon of milk, set aside

2. In a medium pan, with medium heat boil milk and sugar, add maizena mixture, little by little.

3. Take 1 spoon of hot milk mixture into yellow egg ; adding the egg mixture to the pot. mixing well, add whipped cream, mix well until with low heat.

4. Turn of the heat, add 1 tbsp of butter, mix well. Set aside. Add rhum if you use it.

Note : I bought the horn cone from Indonesia, 2 years ago . but you can order through Amazon.Com http://www.amazon.com/Fox-Run-Cream-Horn-Molds/dp/B0000CFMSP  or make your own from hard paper like this http://homecookinginmontana.blogspot.com/2009/06/bread-cones.html

Coconut Bread

Fall season in my city mean we will have a lot of rain to comes ; what I like when rain comes is turn on the oven, bake something for everybody when their come home. It wasn't easy to make a perfect bread while the weather not so cooperative.  But making bread with water roux method or some call Tangzhong dough you will never feel the same, the result was so awesome.   And for filling,I  chose coconut filling ! what a surprise everybody loves it.
Coconut buns
Recipe : Thanks to Sonia from nasilemaklover.blogspot.com

Coconut Filling
430g fresh grated coconut
50g of palm sugar (gula jawa) – cut into chunks
130g coarse white sugar
75ml water
2 tsp of cornstarch + 2 tsp water

1. Cook the palm sugar, white sugar and water until sugar dissolved.
2. Add in the grated coconut, stir and cook until almost dry, then add in the cornstarch mixture and stir until the mixture thickens. Set it aside to cool.


Tangzhong dough
45g bread flour
225ml water

Whisk the bread flour and the water together in a heat proof saucepan. Heat the mixture at low heat till it thickens and ribbons stage.

Main Dough
1 Tangzhong dough
400g bread flour
100g all purpose flour
1 large egg
80g caster sugar
2tsp instant active yeast + 2tbsp lukewarm water
60ml fresh milk
60g unsalted butter, room temperature

Method
1. Knead everything together except for the butter. Knead till the dough is no sticky. Add in the butter and continue to knead till it passes the window test. Takes about 15 to 20 minutes on stand mixer.
2. Let the dough proof covered for 1.5hrs or till double in volume. Punch out the air and let divide into 20 equal portions (50g each). Roll round and let rest for 10 minutes before shaping.
3. Grease the baking tin / pan and preheat the oven to 180C.
4. Flatten the dough and fill it with coconut filling (30g). Place all finished buns on a greased baking sheet, and let rise for 30mins.
5. Brush the top with egg wash and sprinkle some grated coconut on it. Then bake in the oven for 25-30mins or until golden brown.
6. Once baked, remove from oven and remove from the pan and let cool completely 

Kabab Kobideh

Don't call yourself Iranian, if you don't know how to making kabab - well, at least that is my opinion after so many years become an Iranian wife. I didn't know about kabab , the taste, the shape until I married to Iranian husband and attended too many Persian parties. oh well .. what I can say next that : I LOVE KABAB !! a little bit different with our Indonesian Satay which is Indonesian always eat satay / kabab with hot peanut dipping sauce but all Iranian as I know they eat the kabab with a bunch of raw onion *don't ask me to eat the raw onion :p - I still can't do that, the taste is not for me LOL , And the similarity between kabab and satay is we cook on the grill ..

I've been trying and practicing making kabab too many time and never get a perfect kabab as I want , I almost give up and especially after friend of mine told me, that "I don't need to know everything otherwise your husband won't never take you to restaurant anymore" LOL .. That was a funny joke my friend ever made. But after ask some advice to my blogger's friend , Azita from turmericsaffron.blogspot.com

I'm so proud to telling you that now I know how to make (almost) a perfect kabab :D . And right now, we (me and my husband) like to making kabab and invite some of friends to enjoy dinner together.
    

Kabab KoobidehIngredients :

2 pounds finely ground beef or lamb– I used 80% ground meat, (grind it 2-3 times)

1 large onion, grated, squeeze out the juice

1 teaspoon black pepper

2 tsp salt


Mixed all the ingredient in a blender with T hook for several times until sticky

Here is a few tips I got from my beloved blogger friends, Azita to make sure that the meat doesn't fall off the skewers - and check her pages, and you won't be regret to know how to cook like an iranian :)

1- Use fresh meat with some fat.

2- Grind the meat at least twice.

3- Squeeze out the grated onion and discard the juice.

4- Mix all the ingredients very well until it becomes like a sticky ball.

5- Leave the mixture at room-temperature for at least an hour.

6- Press the meat onto the flat metal skewers and make sure the ends are sticking too. Let them adhere to the shape by leaving them to rest for at least half an hour on the counter.

7- Grill has to be hot. You want to grill the kabab on high heat and quickly.

8- Once all the skewers are placed on the grill start turning them over one by one. You'll need to repeat this until both sides are browned evenly and well done to your liking.

9- If after following all of these steps the meat falls off the skewer, you may add 2-3 tablespoons of dried bread crumbs even though this is not a common practice in kabab making.

Banana Chocolate Chips Cookies

Sunday morning, daylight saving time is ends .. mean is we can sleep 1 hour longer than usual . But my body still not adjust yet, is like having alarm on your brain, right the way I woke up in the same time like always. Uuugh. .. what should I do ? don't you think Sunday is the perfect day to become lazy ? and the other hand I didn't go for jogging today, since I went jogging yesterday afternoon.

Went to the kitchen, try not to make too much noise, since the little one still deeply sleep (ooh, maybe like others parent , I love to see my innocent baby face while she is sleep like that.. so peaceful) . Too early to make my own breakfast, and I saw 2 ugly-looking bananas in the corner of the kitchen table. Right the way, I peel them, smashed and olalaaa.. I already baking chocolate banana cookies early Sunday morning *grin* And, the aroma of cookies wake my daughter up too .. she went to the kitchen , ask permission to get a very special Sunday breakfast .. COOKIES !! yup .. in a second she finished 2 yummy delicious cookies ..

I admit, I fell in love with this cookie too .. so soft, chewy and healthy too LOL ... well, there is banana inside of the cookies .. what you think ?

BANANA CHOCOLATE CHIP COOKIES

Ingredients :

1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup mashed ripe banana
1/2 teaspoon pure vanilla extract or if you have banana extract will be perfect !!
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1/8 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips


Directions :
In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.

Yield: 3 dozen.

Note : if you like add 1 tbsp chocolate powder, and subtitute chocolate chips with white choco chips

(please, make 2 times of this recipe ! you don't want people fight over this delicious cookies :D )