Cendol Durian Borhan, near Kuala Selangor

Posted by vivien | Kuala Lumpur and Selangor | Sunday 19 October 2014 5:04 pm
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19,394 Total Views

CendolDurianBorhan1

On the way back from Kuala Selangor, there are many cendol stall, like cendol bakar, and this cendol durian borhan

CendolDurianBorhan2

accidental good find, the durian taste is there and doesn’t taste artificial, mine had added yam which is salted, the cendol strands are substandard though (artificially green with no pandan taste). Nonetheless, salty + lightly sweeten coconut milk = very tasty. RM2 – RM3 each

There are other add-ons like pulut (sticky rice), labu (pumpkin) etc

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zuldean

QaseknyaRania

jkdrooling


 

DishwithVivien.com is 6 years old

Posted by vivien | Blog Anniversary | Saturday 11 October 2014 1:40 pm
17,613 Total Views

6 years since the first blog post on 13 September 2008: http://www.dishwithvivien.com/2008/09/happy-meals-durian-puffs/

Now averaging 150 unique visitors per day and Page rank has climb back to PR3 🙂


 

Recipe: Bread making using Cornell bread machine (8 tries)

Posted by vivien | Recipe | Thursday 9 October 2014 8:59 pm
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20,219 Total Views

Bread1stTry_1

Here are 8 tries (in June and July this year) of bread making using Cornell bread machine bought on promotion for only RM299. Above is first try, i think it is some flour mixed with water and left it to autolyse for few hours before adding in flour.

Bread1stTry_2

mix in flour

Bread1stTry_3

then put on ‘dough’ function of the bread machine

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Roll out dough individually and put on slices of cheese

Bread1stTry_5

done, looks ok but taste so dry and not nice at all

2nd try:

Bread2ndTry_6

Above is quite good recipe of using a “roux” mixture. The roux mixture being 100g of bread flour mixed with 70g of boiling water, add more boiling water if the roux mixture is dry.

Bread2ndTry_7

made into roll with sweet potato filling

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looks nice

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very good texture

3rd try:

Bread3rdTry_10

making 2 potato bread using 2 recipes

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Bread3rdTry_12

forgot what is the difference between 2 recipes…

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This is the more “liquid” recipe whereby the dough is very soft and more moisture

Bread3rdTry_14

the left side is the one with less moisture and the individual rolls are less glued to each other

Bread3rdTry_15

done

Bread3rdTry_16

both bread are very soft, too soft for my liking though, one of it is very much “kuih” texture

4th try

Bread4thTry_17

making sausage roll using recipe using “roux” again

Bread4thTry_18

nice and soft

5th try:

Bread5thTry_19

filled with yam

Bread5thTry_20

6th try:

Bread6thTry_21

2nd time making bun filled with yam, and also filled with steamed mini ayamas sausages. Using a different recipe, remembered it to be just ok

400g flour

260 milk

70g sugar (2.5 Tbsp)

6g yeast (1.5 tsp)

1/4 tsp salt

50g oil (2.5 Tbsp)

7th try:

Bread7thTry_22

filled with cheese (Plain White Load recipe using Wu Chun Pao Recipe) *highly recommended

375g bread flour

30g sugar (1-1.5 Tbsp)

3/4 tsp salt

20g butter (add last)

1 tsp yeast

240g milk

Bake at 190 Celcius for 30 minutes

Bread7thTry_23

rising

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fully risen and ready to be baked

8th try:

Bread8thTry_25

should be using the same plain white recipe from Wu Pao-Chun Champion Toast (吴宝春金牌土司)

Bread8thTry_26

filled with cheese slices inside

Bread8thTry_27

top with more mix cheddar cheese and baked in a pullman loaf tin

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done, yummy, will want to make this cheesy loaf again, just like those bought from store

Below the complete bread recipe (roux technique) which i used
Basic Sweet Bread dough from Alex Goh “Magic Bread”

A
100g bread flour
70g boiling water

B
300g bread flour
100 plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast Put on TOP

C
175g cold water
60g cold egg (I replaced with cold water)

D
60g butter (When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic)

1) Add boiling water from A into flour, mix until well blended to form a dough. Cover and set aside to cool. Keep it into fridge for at least 12 hrs. (I only left it in fridge for 1 hour)

2) Mix B until well blended. Add in C and knead to form rough dough. Add in A and knead till well-blended.

3) Add in D and knead to form elastic dough

4) Let it proof for 40mins or longer till it double in size, roll into loaf, Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

5) Else divide the dough, mould it round. Rest for 10mins, then shape into buns/loaves, let rise until doubled and then bake at 350F.


 


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