Angel Biscuits

  Confius jap. Biskut ke roti? atau scone? hehe.. Tapi hasilnya memang best! teksturnya lembut seperti roti dengan rasa lemak-lemak butternya..

Resepi dibawah saya copy paste dari blog happyflour

Angel Biscuits
by happyflour
source: Fresh with Anna Olson- Retro 50's Meal(season 2)

Ingredients: (yield about 8 biscuits)
2g instant dry yeast (about 3/4tsp)
30g sugar
1tbsp warm water (body temperature)
190g plain flour
1/4tsp baking soda
1/4tsp baking powder
1/4tsp salt
60g cold unsalted butter, cut into pieces
120g buttermilk

Steps:
1. Stir yeast, a pinch of the sugar and water together and set aside while preparing other ingredients.
2. Sift flour, remaining sugar, baking soda, baking powder and salt into a large bowl.
3. Cut the butter into the flour until it’s a rough crumbly texture.
4. Stir the yeast mixture into the buttermilk and add it all to the flour.
5. Mix until a sticky dough comes together, wrap and chill overnight.
6. The next day, preheat oven to 220'C.
7. On a generously floured surface (dough will be sticky), roll out dough to 1cm thick and fold dough over in half, pressing down gently.
8. Using a 5 cm round cutter (I used a 4cm round cutter.), cut out biscuits and place on a greased tray.
9. Bake 10-12mins, until just lightly browned.
10.Remove from tray and cool it on a wire rack.
11.Serve biscuits warm or freeze and re-warm to serve later.

  Saya sertakan juga resepi yang telah di terjemah ke dalam bahasa melayu. Sukatan bahan-bahan saya gandakan kepada 1 1/2 adunan seperti yg saya buat.

Angel Biscuits

sumber: happyflour

translated: AMir MUs

Bahan-bahan: (anggaran 12 ketul biskut)

4g yis (+- 1 1/2 sudu kecil)

50g gula

1 1/2 sb air suam (suhu badan)

185g tepung gandum

100g tepung roti

1/3 sk soda bicarbonate

1/3 sk serbuk penaik

1/3 sk garam (sy tak letak sbb guna salted butter)

90g mentega sejuk (dipotong dadu)

180g buttermilk

Cara-cara:

1. Satukan yis, secubit gula dan air suam. Ketepikan sementara menyediakan bahan lain.

2. Dalam mangkuk besar, ayak tepung, lebihan gula tadi, soda bicarbonate, serbuk penaik dan garam.

3. Potong mentega kedalam campuran tepung tadi menggunakan pastry blender atau ramas menggunakan hujung jari sehingga menjadi tekstur seperti serbuk roti.

4. Satukan campuran yis tadi bersama buttermilk dan tuang kedalam adunan tepung tadi.

5. Kacau sehingga bersatu menjadi doh yang lembik. Wrap & sejukkan semalaman.

6. Hari yang seterusnya panaskan oven 220'C.

7. Pada permukaan yg ditabur tepung (doh akan menjadi lembik & melekit), canai doh 1cm tebal dan lipat dua (tebal doh akan menjadi 2cm setelah dilipat), tekan perlahan.

8. Guna penerap bulat ukuran 5cm (sy terap guna gelas jer), terap biskut & susun di atas dulang pembakar yang telah di gris.

9. Bakar 10-12 minit, sehingga keperangan.

10. Alihkan dari dulang pembakar dan sejukkan diatas redai.

11. Hidangkan suam-suam atau boleh juga di sejukkan dan dipanaskan semula untuk dihidangkan kemudian.

**Selepas terap & susun atas dulang pembakar,sy rehatkan selama 10 minit pada suhu bilik.

Chocolate Raisin Banana Bread

Roti Pisang Coklat Kismis! slurpp..

  Kombinasi coklat dan pisang memang heaven. Rasa pisang & coklat tu memang yummylicious sangat. Bila ternampak ja resepi ni kat blog Joy the Baker memang terus masuk list must try! Tambah lak gambar-gambar yang menyelerakan kat situ, memang tak sabar sangat nak cuba.. *~^

  Sebenarnya resepi asal namanya 'Chocolate Chocolate Chip Banana Bread', alkisahnyer chocolate chip dah abis, so guna jer la apa yg ada kat rumah, saya gantikan dengan kismis, Makanya, jadi la 'Chocolate Raisin Banana Bread'.. Lol..  Walaupun resepi ni dalam kategori quick bread tapi teksturnya lembut, moist & cakey. Lepas simpan semalaman lagi moist jadinye. Kalau ada chocolate chip rasanya lagi sedap kot. Resepi di bawah ni saya kopi & pasta dari blog Joy the Baker.. zasS

Chocolate Chocolate Chip Banana Bread
Source: Joy the Baker

2 cups all purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1/2 cup (packed) light brown sugar
2 large eggs
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped [I use raisin]

*Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other. This extra insulation will keep the bottom of the bread from overbaking.

-Sift together the flour, cocoa, baking powder, salt ad baking soda.
-Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute until soft.
-Add the sugars and beat for 2 minutes more.
-Add the eggs one at a time, beating for a minute after each addition. At this point , the batter may look a little curdled- it’s ok.
-Reduce the mixer speed to low and mix in the mashed bananas.
-Add the dry ingredients in three additions, mixing only until they disappear into the batter.
-Still on low sweep, add the buttermilk, mixing until it is incorporated.
-Stir in the chopped chocolate raisin. Scrape batter into prepared pan.
-Bake for 3o minutes. Cover the bread loosely with a foil tend to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean.
-Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it. Invert and cool to room temperature right side up.