Fluffy Pancake cum Crispy Waffle

Pagi ni masuk dapur....hmmm...apa nak buat breakfast ek? Roti dah habis....nak makan cereal? boring la. Should have made roti canai dough or soak some glutinous rice last nite...too bad. Well, let's make pancake jer la... This pancake recipe was actually my waffle recipe, it can be use either on waffle maker or just pour it into your pan for a fluffy and soft pancake.

Ingredients:
1/4 cup or 2oz unsalted butter, melted
1 cup cake flour or all purpose flour
2 tsp baking powder
2 tsp caster sugar
1/4 tsp salt
1 egg
1/2 cup milk
1/2 cup buttermilk

Method:
1. Put the butter into a small microwavable bowl and melt it in the microwave, put aside.
2. In a large mixing bowl, combine the flour, baking powder, salt and sugar and whisk until well mixed.
3. In a medium mixing bowl, lightly whisk the egg, buttermilk and milk. Then, pour them into the flour mixture.
4. Whisk all the ingredients until no flour patches left and you will have a smooth batter, fold in the melted butter and mix well.
5. Heat and lightly grease your skillet.
6. Scoop about quarter cup of the batter and pour it into the pan (depending on the size you want for your pancake). Cook for a minute or until the base becomes slightly golden brown  before turning it over. Let it cook on the other side for about a minute and it is ready to be served with butter and maple syrup or jam.

Basic Ingredient - Buttermilk and such...

1 cup (240ml) Buttermilk equals to:

a) 1 cup sour cream or,

b) 1 cup plain or low fat yogurt or,

c) 1 tbsp lemon juice or vinegar plus enough milk to make a cup and let stand for 5-10 mins

The above substitution is interchangeably used in baking if one recipe calls for buttermilk or sour cream as one of the ingredients. These subs are supposedly making your cake more tender, moist and fluffy. 

I have tried all of the above and I have settled for one only... BUTTERMILK.

Buttermilk do wonders to baking produce...it is by far the best ingredients to make a nice and fluffy baked products. Put it in chocolate cake...yummy!, put it in waffle or pancake...it comes out very very fluffy like the Despicable Me's Agnes' unicorn and  I'm gonna die too!!!! :)

This is my most trusted Buttermilk brand, Paul's...an Aussie halal product. I also regularly use its thickened cream in my baking.

Honey Oats Energy Bar

I actually have posted this recipe in my FB's notes, but just wanted to store it here as well...This one is a hit in the family...and friends, Sarah also brought to school and sell them all.

Honey Oats Energy Bar

Heat oven 175Cel, spray baking tray

A.) Melt 125gm(1/2cup) butter, 1/2cup honey + 1/4 cup brown sugar - can melt atas api or microwave
B.) In a big mixing bowl combine the following:
      - 2cups rolled oat
      - 1cup rice krispies
      - 1cup crushed cornflakes (not ground!)
      - 1/2cup sunflower seeds
      - 1/2cup pumpkin/melon seed
      - 1/2cup chocolate chips
      - 1/4cup sesame seed
      - 1/4cup dessicated coconut
C.) Pour A into B - stir until combine
D.) Fold into baking tray and press it evenly as possible, bake 15 mins, cool and refrigerate about 1 hr before cut and ngap!
Selamat mencoba!

Note:  Please feel free to improvise to taste ye. The total of a 1-1/2 cups of seeds & chips can be changed to a combination of seeds, nuts and raisins too ye...

Source: Multiple recipe websites

Croissant

 I wrote and posted the croissants that I made last month and here is the recipe and the taxing process if you guys dare to endure...

Bahan2/Ingredients:
230ml milk/susu
1 egg/telur
25 butter - softened/lembutkan
500 gm bread flour/tepung roti
4 tsp caster sugar
1/2 tsp salt/garam
1 1/2 tsp dry active yeast
250gm unsalted butter - cold

Cara-cara/Method:
Kenwood 1kg Bread Machine
1. Campurkan kesemua bahan-bahan ke dalam bekas BM mengikut turutan resepi di atas

Mix all the above ingredients accordingly into the BM pan i.e. wet ingredients followed by dry ingredients, yeast would be the last ingredient.

2. Masukkan bekas BM ke dalam BM dan tekan program 10. ( 1jam 30 minit)

Secure the bread pan into the BM and press program 10 (1 hour and 30 min program) 

3.Sementara itu, siapkan blok butter untuk dimasukkan ke dalam doh croissant. Masukkan butter ke dalam ziplock bag, ketuk-ketukkan butter itu menggunakan rolling pin supaya dia menjadi leper. kemudian masukkan ke dalam freezer.
While waiting for the dough to be ready, put the butter block into a zip lock bag. Using your rolling pin, roll and knock down the butter to flatten it. Once it has flatten, put it back into the freezer.

4.  Setelah siap, keluarkan doh dari BM dan canaikan di atas rolling mat yang diselaputi dengan sedikit tepung.
Remove dough from BM pan,invert and roll it onto a lightly floured surface.

5. Canaikan ia untuk membentuk satu segiempat tepat(rectangle). Keluarkan butter yang sudah dileperkan itu dan letakkan ia di tengah2 doh tersebut. Lipatkan ia seperti melipat surat dan canaikan, pusingkan ia 90 darjah ke kanan, lipatkan sekali lagi dan canaikan.

Roll it into a one big rectangular shape. Take out the flatten butter and put in in the middle of the dough. Fold it to envelope the butter and roll it again. Turn it by 90 degree to your right, fold it again and roll it.

6. Balutkan doh tersebut dengan cling wrap dan masukkan ke dalam peti sejuk selama 30 minit.
Wrap the dough with a cling wrap and let it rest in the fridge for 30 minutes.

7. Selepas 30 minit, keluarkan doh dan canaikan lagi doh tersebut menggunakan teknik lipat, canai dan pusing sebanyak 2 kali lagi. Memandangkan cuaca negara kita yang sangat panas, butter akan mudah cair dan akan melembutkan doh. Taburkan tepung untuk menampal bahagian yang cair itu. Selepas itu balut semula dengan cling wrap dan biarkan dalam peti sejuk selama 30 min lagi. Selepas ini, ulang proses ini sekali lagi atau dua kali lagi sebelum biarkan ia di dalam peri sejuk semalaman.
After 30 min, take the dough out and roll, fold, turn and roll it for twice more. Wrap it and let it rest again in the fridge for 30 min. Repeat this process once or twice more and let it rest in the fridge overnight

8. Selepas semalaman doh anda akan kelihatan seperti di bawah bila dipotong
Your dough will look like this when you cut it in the morning.

9. Selepas semalaman doh anda akan kelihatan seperti di bawah bila dipotong, boleh bayangkan betapa rapuh croissant anda?
Your dough will look like this when you cut it into 2 in the morning. Can imagine how flaky and crispy your croissant will be? 
 

10. Canaikan 1 bahagian doh sehingga membentuk segiempat tepat yang besar, potong dan bentukkan seperti di bawah. Proses yang sama juga dilakukan untuk 1 bahagian doh lagi.
Roll 1 part of the dough into one big rectangular shape and cut it and roll it into a croissant shape as shown below. Do the same process for the other part of dough.

11. Letakkan croissant yang telah siap di atas dulang pembakar yang di alas dengan silpat atau kertas minyak. Tutup dengan plastik bergris selama 30 minit .
Put the croissant onto a baking sheet. Cover the croissants with oiled cling wrap and let them rest for 30 mins

12. Panaskan oven 200 Celsius

 Heat the oven at 200 degree celsius

13. Berus roti dengan kuning telur yang dipukul bersama sedikit susu. Masukkan roti ke dalam oven dan bakar 15-20 minit
Lightly brush your bread with egg yolk and milk. Put the bread into the center rack of the oven and bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack

14. Tido...Sleep