Chocolate Milk Buns / Roti Coklat Susu Ala Rotiboy

Wow look……………..it’s Rotiboy (also known as Mexican coffee buns)………………..one of the very famous and well known bread in Jakarta back then when I was still in school. This bread was so famous that people needed to queue (and it was such a long queue) every time just to get this exotic round shape bread fresh from the oven that smelled so good…………………(and we could smell it even thought we were still so far away from the bread shop). I mean, who doesn’t like the smell of  a fresh coffee bun?

Well, although I like the smell so much and I have no problem eating Rotiboy, but actually I’m not a big fan of this bread because I don’t like coffee. I love the shape and the color of the bread so much but never intended to make this bread because none of us liked coffee. Then, suddenly I thought of why not making a different version of this bread, and instead of using coffee, why not using chocolate. The shape and the color would be the same, although the smell and the taste would slightly be different.

I baked this last Friday and my husband brought this bread to church and everyone loved it. This bread is best eaten when it’s still hot, but you can always reheat the bread in the preheated 170 Celsius oven for about 5 to 7 minutes.

I used the killer bread recipe just like what I made for my sausages and ham and cheese bread, but this time I only used milk instead of water, and the bread turned out very soft and went well with the topping. Even my son who was not a chocolate lover, loved this bread so much.


Ingredients:

For the bread:

  • 260 gr bread flour
  • 30 gr sugar
  • 2 gr salt
  • 15 gr milk powder
  • 3 gr instant yeast
  • 1 egg + milk = 170 ml
  • 30 gr unsalted butter

For the topping:

  1. 50 gr unsalted butter
  2. 50 gr caster sugar (or grind granulated sugar in a blender into finer granules)
  3. 1 egg
  4. 60 gr cake flour
  5. 15 gr milk powder
  6. 2 tsp cocoa powder
  7. 2 tsp chocolate paste (the recipe of making chocolate paste can be found here)

For the filling:

  1. cold unsalted butter (cubes), other options are chocolate paste or chocolate rice sprinkles for the filling

Method:

For the bread:

  1. Prepare the food processor with the steel blade assembled.
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg and butter
  4. Pulse again 2 or 3 times to combine all the ingredients together and until butter is no longer bigger than peas
  5. With the motor running, pour water through the feed tube in a steady stream as fast as the flour absorbs it until the dough form a ball in 15 to 20 seconds
  6. Let the machine run to complete the kneading process in about 2 minutes (this was the time needed in my food processor). End result: dough should be smooth, bouncy and not sticky
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise until double in size (about 15 minutes in Singapore very hot weather). To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top
  10. Cut dough into 40 gr each (make about 13 bread) and shape as the instructions below, then place on the baking tray
    Roll each dough into a small circle
    Flatten the sides with the palm of your hand, leaving the middle side slightly thicker than the edges
    Flip the dough bottom side up and place about 1 teaspoon of cold butter into the center of each bun. If the butter is not cold, it will melt and bery difficult to seal the dough
    Bring all edges to the center
    Twist to seal tightly

    With the seal at the bottom side, smooth the dough by rolling it with your hand
  11. Cover the dough again with clean cloth and let rise again for about 30 minutes
  12. Meanwhile, prepare the topping and preheat oven to 200 Celsius:

For the topping:

  1. Mix flour, cocoa powder, and milk powder in a medium bowl with a spatula or a spoon
  2. Beat butter and sugar, either by hand or using a mixer in medium speed until very smooth and pale in color
    Beat butter and sugar

    Pale and smooth
  3. Add egg and mix until well incorporated
    Add egg

    Mix well
  4. On low speed, add in the mixture of flour, cocoa powder, and milk powder and mix until smooth. Scrap the mixture on the side of the bowl with a spatula
    Add dry ingredients

    Mix until smooth
  5. Add chocolate paste and mix again until well combined

    Add chocolate paste and mix again until well incorporated
  6. Place the topping into a pipping bag (I used a small star nozzle, but this is not necessary) and snip off the corner to make a small opening
  7. Pump out the cream in circles around the bun, keeping each circle close to the one before it
  8. Bake for 12 to 15 minutes

Sausage, Ham, and Cheese Bread (Killer Soft Bread Recipe)

I’ve been making various kinds of bread now so my son and husband can bring homemade fresh bread to school and office. My son usually bought bread from the bakeries to be brought to school for his snack during recess time, but now he brings his mom’s bread to school. Thankfully, he never asks to buy bread anymore now. Homemade bread is always the best no matter how it looks, hahaha………..

Besides cheese bread, his other favorite bread is sausage and ham and cheese bread. He would alternately buy sausage or ham and cheese bread from the bread store every week. So I intended to make this at home too.

I have been reading about this killer soft bread recipe in the internet for some time. So I thought of why not give it a try and see what the result would be. Although the recipe said that proofing only needed to be done one time, but I still did it two times.

For this recipe, it is said that the dough would rise very quickly, but it wasn’t what happen when I made this bread. Singapore is usually very hot and temperature can go up to 32 or 33 Celsius, but the day when I made this bread, it was raining heavily since morning and when my son checked on my phone, the temperature dropped to 25 Celsius. That was why it took longer time for the dough to rise, but when I made another bread with this recipe the second time, it took only 15 minutes for the dough to rise (but it was so hot that day).

For this bread, I used only water without milk, and although the bread texture is softer when using milk, but I liked it this was as it was more suitable for sausage and ham and cheese bread. I don’t like if the sausage bread is too soft. This was a big hit in my house as everyone liked it a lot.

For the sausage bread, I learn to make flower hot dog buns which was actually easier than I thought.  You can just follow my instructions below to be able to make this shape too. To differentiate the shape, I made another shape for the ham and cheese bread. For the sausage bread, people usually also add ketchup and mayonnaise, but since no one in the house liked it, I just added grated cheese on top of my sausage bread. It is very fun to try making different kind of shapes of bread, and I try to make different shape for each bread (chocolate, cheese, chicken, ham, sausage, and banana will all have different shape).

 

Ingredients:

  1. 260 gr bread flour
  2. 30 gr sugar
  3. 2 gr salt
  4. 15 gr milk powder
  5. 3 gr instant yeast
  6. 1 egg + water = 170 ml
  7. 30 gr unsalted butter
  8. sausages, ham, and cheese slices or grated cheddar cheese

Method: (if making the bread dough with a food processor)

  1. Prepare the food processor with the steel blade assembled.
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg and butter
  4. Pulse again 2 or 3 times to combine all the ingredients together and until butter is no longer bigger than peas
  5. With the motor running, pour water through the feed tube in a steady stream as fast as the flour absorbs it until the dough form a ball in 15 to 20 seconds
  6. Let the machine run to complete the kneading process in about 2 minutes (this was the time needed in my food processor). End result: dough should be smooth, bouncy and not sticky
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise until double in size. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top
  10. Cut dough into 8 (around 50 gr) and shape as the instructions below, then place on the baking tray
  11. To shape sausage bread:
    Roll the dough flat keeping its diameter equal to the length of the sausage and put the sausage in one end
    Roll the dough
    Pinch to seal and flip the dough so the seal is at the bottom side
    Cut the top of the dough and the sausage into two. Don’t cut the bottom side of the dough. Look at the picture below for end result:
    End result: the bottom side of the dough is uncut
    In the same way as the instructions above, cut the dough into 4 then into 8
    Twist and place the sausages as shown to form a flower: bring the first cut to the front, the second cut to the left, the third cut to the right, the fourth cut to the left, the fifth cut to the right, etc
    End result

    How to shape ham and cheese bread:

    Roll the dough flat keeping its diameter equal to the length of the ham and cheese, and put ham and slice cheese in one end
    Cut the bottom side of the dough into several parts
    Roll the dough
    Bring the left side and the right side together in the middle
    Join the left and right sides together

    Seal tightly
  12. Cover the dough again with clean cloth and let rise for another 30 minutes
  13. Preheat oven to 180 Celsius
  14. Lightly brush each dough with milk and top the sausage bread with grated cheddar cheese
  15. Bake 180 Celsius for 15 to 20 minutes or until the crust is golden brown (my sausage bread needed 20 minutes but the ham and cheese bread only needed 17 minutes)
  16. After the bread is baked, lightly brush with unsalted butter for soft crust, then transfer to a cooling rack
  17. Cover with clean cloth (so the bread will not dry), and wait until the bread is cool enough before keeping it in an airtight container

Roti Keju / Cheese Stuffed Soft Buns with Cheese Toppings

I like making this soft cheese bread. It’s so easy and one of my son’s favorite bread (because he loves cheese so much). The good thing about making my own bread is that I can always decide of how big or small I want the bread to be, how much cheese I want to put inside the bread, and the toppings that I want to use for extra flavor.

Although the bread recipe was actually the same as my Chicken Stuffed Bread and Cheese Stuffed Bread Rolls, but this time I made bigger bread with more cheese and extra cheese again for the toppings.

This is one of my favorite bread recipe and you can see why by looking at the picture of the bread……………….it’s so soft. This time, I used only milk which made the bread even softer than before, but this will be to each one’s preference, whether you like soft bread or not.

By the way, I believe that homemade bread doesn’t have to be prefect or has the size and shape, because in the end, it’s the effort and the love that we put when making the bread that is count.  Homemade bread taste different than the ones for the bread store, and once you know how to make bread at home, you will never want to buy bread from the bakeries anymore.

Ingredients:

  1. 200 gr bread flour
  2. 50 gr all purpose flour
  3. 30 gr sugar
  4. 1/4 tsp salt
  5. 6 gr instant yeast
  6. 2 egg yolk
  7. 50 gr butter
  8. 125 ml cold milk
  9. grated cheddar cheese

For the brushing:

  1. liquid milk
  2. unsalted butter (melted in room temperature)

Method (if using food processor):

  1. Prepare the food processor with the steel blade assembled.
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg yolk and butter
  4. Pulse again 2 or 3 times to combine all the ingredients together and until butter is no longer bigger than peas
  5. With the motor running, pour milk through the feed tube in a steady stream as fast as the flour absorbs it until the dough form a ball in 15 to 20 seconds
  6. Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
  7. Let the machine run to complete the kneading process in about 60 seconds (or more, depends on the food processor). End result: dough should be smooth, bouncy and not sticky
  8. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  9. Let rise for about 40 to 60 minutes. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  10. Transfer the dough to the counter top
  11. Cut dough into 8 (around 60 gr) and shape as the instructions below, then place on the baking tray
    With a rolling pin, roll each dough into an oval shape
    Add grated cheddar cheese at the top side of the dough
    Roll twice and pinch to seal the dough
    Seal the left and right sides too
    Cut the bottom part of the dough into 5 parts like the picture above
    Seal all the five legs of the dough to the counter top by pressing each leg to the counter top
    Then roll
    and place the seal on the bottom side in the baking tray

    Place the seal on the bottom side in the baking tray
  12. Cover the dough again with clean cloth and let rise for another 40 minutes
  13. Preheat oven to 180 Celsius
  14. Lightly brush each dough with milk and top with grated cheddar cheese
  15. Bake 180 Celsius for 20 minutes or until the crust is golden brown (the size was bigger than my previous cheese bread, so it took longer time to bake)
  16. After the bread is baked, lightly brush with unsalted butter for soft crust, then transfer to a cooling rack
  17. Cover with clean cloth (so the bread will not dry), and wait until the bread is cool enough before keeping it in an airtight container

Roti Keju dan Coklat Keju / Cheese and Chocolate Chips Stuffed Bread Rolls

This was one of the best and softest bread that we’ve ever had and even more delicious than the one that we used to buy in our favorite bakery. The bread recipe was actually the same as the Chicken stuffed bread, but this time I replaced some of the milk with water just to find out what would happen to the texture of the bread if I combined water and milk. The bread was slightly softer in my opinion, but overall there was no big difference and no one even noticed the difference.

As I shared with you before, my son is a cheese lover and his favorite bread is always cheese bread. We actually never find this kind of melted cheddar cheese stuffed bread in Singapore, but it’s actually very common in Indonesia. There are different kinds of cheese bread in Singapore, but my son always loves the cheese bread that we buy in Jakarta. Commonly, you will find the bakeries mixing the cheese with flour and powder milk for the filling (next time I will certainly try to make this kind of cheese bread), but when I asked my son, he said he preferred the bread with cheddar cheese only and without any mixture, so that was what I made.

The good thing of making bread at home was that I could put good quality cheese as much as we wanted while keeping the cost as low as possible. My son really loved this cheese bread and we even didn’t buy any bread from the bakeries the last time we went back to Jakarta. Can you see how soft and shiny the bread is from the above picture? The recipe for the bread dough is one of my favorite and even though I’ve posted the recipe before,  I’ll still write it down again. For better explanations of the steps of how to knead bread dough in the food processor, please refer to my previous post Indonesian Chicken In Sweet Soy Sauce Stuffed Bread.

As for my husband and I who were not big fans of cheese, I made cheese and chocolate stuffed bread with half of the dough. This kind of chocolate or cheese and chocolate stuffed bread is also very common in Jakarta, but not in Singapore. Chocolate stuffed bread has always been my favorite since I was a little girl, and I always bought this kind of bread whenever I went back to Jakarta………………..but not anymore because I can make it at home now…………………and I’m so happy because of that. There are so many variations of bread in Jakarta that we can’t find in here, and I am eager to try making all of them one by one.

For the cheese and chocolate bread, I made a different shape to differentiate it from my son’s cheese bread.

Usually, to make chocolate bread, we used chocolate sprinkle that would melt when the bread was being baked. Since I didn’t have chocolate rice sprinkle that day, I used semi sweetened chocolate chips and it turned out delicious. The chocolate melted differently than chocolate rice sprinkle, but we still loved it because it was so yummy. Look at the melted chocolate below………………….it was so good………….

Now, for the recipe:

Ingredients:

  1. 200 gr bread flour
  2. 50 gr all purpose flour
  3. 30 gr sugar
  4. 1/4 tsp salt
  5. 6 gr instant yeast
  6. 2 egg yolk
  7. 50 gr butter
  8. 80 ml cold milk
  9. 45 ml cold water

For the bread fillings:

  1. Grated cheddar cheese
  2. Chocolate Chips

For the brushing:

  1. Egg yolk and 1 tbsp water (whisk)
  2. Unsalted butter (melted in room temperature)

Method (if using food processor):

  1. Prepare the food processor with the steel blade assembled. (Based on the review that I read, if the flour being used is under 3 cups, it is better to use the steel blade. If the flour is more than 3 cups, it is better to use the knead blade). 
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg yolk and butter. Pulse again 2 or 3 times to combine all the ingredients together
  4. With the motor running, pour milk and water through the feed tube in a steady stream as fast as the flour absorbs it. You will see the dough form a ball in 15 to 20 seconds
  5. Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
  6. Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise for about 40 to 60 minutes. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top
  10. Cut dough into 2. Put the other half back to the bowl and cover with clean cloth so the dough will not dry. We will start by making bread with cheese filling
  11. Cut each dough into 6 and shape as the instructions below, then place on the baking tray

    Each part of the dough is cut into 6. So we will have 6 cheese bread and 6 cheese and chocolate bread
  12. How to shape cheese bread
    With a rolling pin, roll each dough into an oval shape
    Add grated cheddar cheese at the top side of the dough
    Roll twice and pinch to seal the dough
    Seal the left and right sides too
    Cut the bottom part of the dough into 5 parts like the picture above
    Seal all the five legs of the dough to the counter top by pressing each leg to the counter top
    Then roll

    Place the seal on the bottom side in the baking tray
  13. How to shape cheese and chocolate chips bread
    Roll into an oval shape and add cheese and chocolate chips
    Roll twice and seal the dough
    Cut the remaining part into 5
    Bring the left side of the leg to the top right, and the right side of the leg to the left
    Braid the bread like you bread the hair
    Roll up the braided dough

    Cheese and chocolate chips braided bread
  14. Cover the dough again with clean cloth and let rise for another 40 minutes
  15. Preheat oven to 180 Celsius
  16. Lightly brush each dough with the mixture of egg yolk and butter
  17. Bake 180 Celsius for 15 minutes
  18. After the bread is baked, lightly brush with unsalted butter for soft crust, then transfer to a cooling rack
  19. Cover with clean cloth (so the bread will not dry), and wait until the bread is cool enough before keeping it in an airtight container

Roti Isi Ayam Kecap (Roti Baso Ayam) / Indonesian Chicken In Sweet Soy Sauce Stuffed Bread

When my son was still a little boy, he only liked cheese bread. He didn’t like chocolate bread, donuts with any kind of toppings including cheese, chocolate and peanut bread, bread with kaya or red bean jam, and even bread with chicken or pork floss which most kids liked. He only liked cheese bread…………………….. until one day we introduced him to chicken bread and surprisingly, he liked it (although not as much as he liked cheese bread). Even until now, this chicken bread and cheese bread are still his favorite.

Why I call it Indonesian chicken bread? Because most likely, you will only find this kind of chicken bread in Indonesia. It’s one of the savory bread that my family likes a lot. It’s also very popular in Indonesia and you can easily find this kind of bread in many bakeries.

Of course, we can’t find this bread in Singapore and the only way to eat this super delicious bread is only when we are back to Jakarta. I am so glad that I was finally able to make this bread at home because it means that we can eat this chicken bread whenever we want to. You can shape the bread anyway you like it, but as far as I know, this is the common shape of chicken bread that we find in Jakarta, either this or a round shape.

As usual, I used my food processor to knead the bread (and I love my food processor so much since that day), and it was an easy process……………only 2 minutes and I was done……………….

The original recipe of the bread was taken from a blog called catatannina.blogspot.com. The recipe of chicken in sweet soy sauce was my own creation. As usual, I reduced the amount of sugar in this recipe

The bread was so soft and fluffy and we loved it so much. I only made half of the original recipe, and I made 9 bread in total. I only ate half of the bread while my son and husband finished the rest (yes, that was how good the bread was and definitely a bread recipe that I am going to use very often now).

I loved the smell of the bread being baked in the oven and I must say that it was exactly the same smell as my favorite bread store in Jakarta.

And now, here is for the recipe:

For the fillings

Ingredients:

  1. 200 gr minced chicken
  2. 2 garlic, minced
  3. 1 shallot, minced
  4. 1/4 large onion, minced
  5. 3 tbsp minced spring onion
  6. 1 tbsp sweet soy sauce
  7. 1 tbsp soy sauce
  8. 1/2 tsp oyster sauce
  9. 1 tsp fish sauce
  10. 2 tbsp olive oil

Method:

  1. Heat a wok with 2 tbsp olive oil and add minced garlic, shallot, and large onion. Stir fry until fragrant
  2. Add chicken and stir fry until the chicken turn color into white
  3. Add all the sauce: sweet soy sauce, soy sauce, oyster sauce, and fish sauce. Cook until the mixture is really dry (if it’s wet, then it will be difficult to put it inside the dough)
  4. Turn off the heat, add spring onion and mix well

For the bread:

Ingredients:

  1. 200 gr bread flour
  2. 50 gr all purpose flour
  3. 30 gr sugar
  4. 1/4 tsp salt
  5. 6 gr instant yeast
  6. 2 egg yolk
  7. 50 gr unsalted butter
  8. 125 ml cold low fat milk or any kind of milk

Method (if using food processor):

Note: the timing below is the average time for kneading the dough in my Phillips HR 7627 Food Processor. Time may vary based on the type of the food processor. If you double the recipe, it might also effect the time needed to knead the dough

  1. Prepare the food processor with the steel blade assembled
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg yolk and butter. Pulse again 2 or 3 times to combine all the ingredients together
  4. With the motor running, pour liquid through the feed tube in a steady stream as fast as the flour absorbs it. You will see the dough form a ball in 15 to 20 seconds. (note: I learnt from my mistakes that if the dough doesn’t form a ball in 30 seconds and looks a bit wet, then most likely there was too much liquid added, so if you’re not sure of how much liquid should be added, add liquid slowly and stop when the dough starts forming a ball)

    The dough started to form a ball
  5. Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds

    The food processor bowl should be clean like this
  6. Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky
    Check the dough with your finger

    The dough is not sticky – my finger was clean
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise for about 40 to 60 minutes (me: 60 minutes). To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top (it shouldn’t stick too much since it was coated with oil from the bowl)
  10. Cut dough into 9 or 50 gr each
  11. Shape the dough based on the instructions below and place on a baking tray lined with parchment paper
    Make a ball then flatten the dough using the palm of your hand
    Roll the dough into an oval shape by using a rolling pin. Place the rolling pin in the center of the dough, then gently roll up. Place the rolling pin in the center of the dough again, then gently roll down. Repeat the process until you have the desired shape and length, then flip the dough (back side to the front)
    Seal the edges of the dough
    Add 1 tbsp of the filling (don’t put too much because it will be difficult to roll and seal
    Roll one time and pinch to seal the dough tightly
    A closer look on how to seal the dough
    Roll again and the edges will be automatically sealed (as we had sealed the dough to the counter top previously)

    Place the dough on the baking tray with the sealed parts at the bottom
  12. Cover the dough with clean cloth and let rise for another 40 minutes
  13. Preheat oven to 180 Celsius
  14. Lightly brush each dough with the mixture of either: egg yolk + 1 tbsp of water (beaten) or with liquid milk
  15. Bake 180 Celsius for 15 minutes
  16. After the is bread baked, lightly brush with unsalted butter for shiny crust and extra flavor
  17. Serve warm
  18. Keep in an airtight container after bread is slightly cool in room temperature. Keep in the refrigerator after 12 hours
  19. To reheat in the oven: preheat oven to 175 Celsius, wrap the bread in aluminium foil and put in the oven for 15 minutes

Crispy and Crunchy Cheese Breadstick

My son and I love the long and thin and crispy and crunchy cheese breadstick. We could finish the whole container full of cheese breadstick by ourselves. I mean, who could resist the temptation of this crunchy breadstick? If you love savory bread, than this is for you, and I guarantee once you start eating breadstick, it will be very difficult to stop.

Although we love cheese breadstick so much, we don’t buy this bread very often because it’s so expensive. I couldn’t believe that after a very long time, I finally thought of making my own crispy breadstick (seriously, I never thought about it before because I assumed it would be very difficult, but actually it was not). It was no different than making cheese bread, but I just had to cut the dough into long thin slices before I baked it in the oven. The result was awesome as I had 4 plastic bags full of crispy cheese breadstick (I made it in 2 batches just because I had extra time when we didn’t go out during weekends because it was exam week).

The trick to make crispy and crunchy breadstick is not to overbake it because it will be hard to chew. So, always stay close to your oven when you bake this breadstick. I always set a timer in my phone so I know exactly how long the dough has been in the oven.

So, breadstick anyone…………???

Ingredients:

  1. 1.5 cups bread flour
  2. 1 tsp sugar
  3. 1/2 tsp salt
  4. 1 tsp instant yeast
  5. 1/2 cup grated cheddar cheese
  6. 16 gr butter
  7. 1/2 cup cold milk

Methods (if using food processor):

  1. Prepare the food processor with the steel blade assembled
  2. Place flour, sugar, salt, grated cheddar cheese, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add butter to the ingredients. Pulse again 2 or 3 times to combine all the ingredients together
  4. With the motor running, pour cold milk through the feed tube in a steady stream as fast as the flour can absorb it. You will see the dough form a ball in 15 to 20 seconds
  5. Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
  6. Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky when you touch it with your finger
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise for about 40 to 60 minutes 
  9. Preheat oven to 180 Celsius
  10. Line a baking tray with parchment paper
  11. Transfer the dough to the counter top and cut into 6 parts
  12. Depending on the size of your baking tray, roll each part of the dough into a rectangle shape (the length and width should be as long and as wide as your baking tray size)
  13. Brush lightly with butter
  14. Spread grated cheddar cheese or Parmesan or the cheese of your choice
  15. Gently and slowly roll the dough to make the cheese stick to the dough
    The rolling process will not make the dough bigger, it is just to make sure that the cheese stick to the dough

    Cheese has to stick to the dough before you can cut the dough
  16. Cut the dough into 2 mm thick and 5 mm wide
  17. Transfer the dough one by one to the baking tray
  18. Bake 10 to 12 minutes on each side or until golden brown (depending on how thick the dough is)
  19. Flip the dough bottom side up and bake for another 5 to 8 minutes
  20. Transfer to a cooling rack or tray
  21. Let it cool before storing it in an airtight container (keep the container in the refrigerator if you plan to consume it in more than a week)

Garlic Cheese Bombs

 
So, this was what happened when I watched too many Tasty videos in the internet. I’m sure you all know Tasty programs, right? They’s short videos about recipes and cooking techniques, and they are so addictive to watch. The cooking always look so simple yet so good and delicious. I don’t know how, but they always make all the dishes so easy to be made (although in reality that is not what always happen). Once, I laughed when my friend said she watched Tasty programs everyday and sometimes cooked based on the idea given by the programs, and now look at myself…………..I do the same thing that she did…………..sigh……………..
One of the dish that caught my attention was these Garlic Cheese Bombs. I saw the recipes before in other sites, but they always use store bought biscuits to make these cheese bombs. Since I wasn’t familiar with the biscuits (and not sure if I could find it here either), I was never interested to try even though they looked so good in pictures. So when I found Garlic Cheese Bombs recipe that was made from scratch in homecookingadventure, I was so happy and decided to try last weekend when we were stuck at home although it was long weekend because the boy had to study for his exam. So it was a good time to feed him before exam started, hahaha………………….
So………………….. how was it?
It was superb! We just loved them so much and the boy decided to take more than half of the cheese bombs that I made into his plate and declared that they were going to be his lunch.
And me? I only ate two………………….
I happened to have leftover chicken and corn soup, so my husband and I dipped the cheese bombs into the soup and it was sooo…………………delicious. These cheese bombs really went well with the soup, and even better than my homemade garlic bread. Even my husband already asked me to make soup and cheese bombs again for his weekend lunch. I planned to save some for the boy’s snack during his recess time at school, but all the cheese bombs were gone within minutes. The recipe is not difficult to follow, but it certainly takes time to make (and to clean up the mess…………….).
Of course, I made it with my food processor and it took me just less than 1 minute to have a lovely dough just by pressing 1 button with my finger. No food processor? No worry, you can still make these cheese bombs without it.
 

I made 22 cheese bombs with this recipe

Ingredients:

  1. 2 cups all purpose flour
  2. 1 tbsp sugar
  3. 1 1/2 tsp garlic powder (I used 3 fresh garlic since I never have garlic powder)
  4. 1/4 tsp salt
  5. 2 1/2 tsp baking powder
  6. 70 gr cold unsalted butter
  7. 3/4 cup cold buttermilk
  8. 150 gr Mozzarella, cut into 22 pieces

Ingredients for brushing the top:

  1. 30 gr butter
  2. 1/4 tsp salt
  3. 1 tbsp minced coriander leaves or fresh parsley
  4. 1 garlic, minced

Method :

  1. Cut butter in cubes and freeze for 30 to 45 minutes
  2. If using food processor: Assemble the food processor with the steel blade (not the knead blade)
  3. Place flour, sugar, garlic, salt, and baking powder into the food processor, then pulse several times to mix everything and to mash the garlic
  4. Add cold butter
  5. While pressing the pulse button, add cold buttermilk
  6. Pulse again several times (between 5 to 6 times) and check in between to see if the dough is ready (not dry, not crumble, and easy to form)

    End result: the dough should be like this, it does not crumble when you press with your fingers
  7. If not using food processor: Mix together flour, sugar, salt, baking powder and garlic powder or garlic mash in a bowl. Then add the butter cubes, and use a fork to cut the butter until the pieces are no bigger than peas. Add the cold buttermilk and knead gently to bring it together
  8. Transfer the dough to a plate, then roll to make a ball. Dust with flour, then flatten the dough to make a disk shape
  9. Refrigerate the dough for 30 minutes (will be easier to shape if the dough if  it’s cold)
  10. Preheat oven to 200 C. Line a baking sheet with parchment paper
  11. Dust the working surface with flour and roll the dough into a rectangle around 30 x 40 cm. Cut in between 18 to 22 pieces. 
  12. Take one piece of the dough, place a piece of mozzarella cheese in the middle of each piece of dough and wrap the dough around the cheese. Seal the edges of the dough, then roll in your palms to form a ball. Place it in the baking sheet
  13. Do the same thing for the all the other dough
  14. Bake for 15 to 20 minutes until golden brown
  15. While they bake, prepare the brush mixture: place butter, garlic, coriander leaves, and salt into a small pan. Cook until butter is melted and garlic is fragrant (about 3 minutes in low heat)
  16. When you’re done baking, brush the top of the bread with butter and garlic mixture
  17. Serve hot (I recommend to serve it with hot soup)

Chicken Stromboli

I’m not an expert on Western food because I usually cook Indonesian and Chinese food, and I also never heard and ate a Chicken Stromboli before, but when I saw the picture in a cooking website, it caught my attention immediately (the effect of spending too much time browsing for recipes………………….). It looked so nice and delicious that I wanted to try making it right away. I mean, look at the bread and the melted cheese……………….they are so yummy and make me hungry again right now.

Most of the recipes said to use shredded roasted chicken mixed with pizza sauce or marinara sauce. Since I’m not accustomed of eating and having roasted chicken at home, I cooked the filling using raw chicken mixed with pizza sauce and added mushrooms, carrots, and coriander leaves just so we could have extra vegetables and not only meat inside the bread, because you know me………………I always add vegetables in almost every dish……………………

I don’t know why this dish name is Chicken Stromboli, but it reminded me of Calzone or folded pizza……………although I think the right name to describe Chicken Stromboli is rolled pizza stuffed bread (is pizza a bread by the way? I don’t know because for us Indonesians, we often say pizza bread or roti pizza and roti means bread).

Since it was the first time for me and I didn’t know exactly how it would turn up, I was quite nervous actually. I kept looking at my oven to see what would happen, hahaha……………… Thankfully it turned out to be so nice (but I hadn’t figured out what it would taste because I had to take pictures first to celebrate my first attempt making Chicken Stromboli before anyone in the house could touch it……………). In between the shots, my son even desperately asked if he could try the dish now…………..hahaha………………..and I said just a couple more more minutes.

I had to be the first who tried before I could give it to the other family members, so I was the one who took the first bite……………………..

and it was soooooooo…………………….good…………………..I loved it so much!!!

and the happiest moment was when my other two boys also loved it too………………

It was so good especially when I dipped it in my super spicy chili sauce (because we, Indonesians, eat pizza with chili sauce, except for my boy and my husband). And by the way, it was so yummy that I only had 2 small slices for myself while the two boys finished everything else, although my son said it was good for my diet, hahaha………………

I sprinkled some grated cheddar cheese on top of the dough, although it should have been Parmesan, but I liked cheddar better than Parmesan, so I topped the pizza dough with cheddar cheese before it went to the oven.

I liked it a lot and will definitely make it again since it’s now so easy to make the dough in my food processor. Yes, I made the pizza dough in my food processor and I just found out recently, and I felt so stupid that day for having my food processor for such a long time but never knew that it could make bread, pizza, and pastry dough, and also cake batter. This is the cause of always throw away the manual books of my electronic gadgets to the deepest side of my cupboard just as soon as we got home from the electronic store.

So, I made my pizza dough in my food processor in just 30 seconds and it was way faster than my bread machine. My son is probably the happiest person in the house since he likes pizza so much and knowing that making pizza dough is very easy now, he knows that his mom will definitely make this dish very often.

There are several steps in making this delicious dish: first, we make the pizza dough, and while waiting for the dough to rise, we’re gonna make the filling. Then, we will assemble everything, let the dough rise again, and lastly, we’re going to bake the dough in the oven. But believe me, it was worth the time that I spent making this delicious dish (and washing the dishes afterwards too).

By the way, I read that many people complaints that it was very difficult to wash the food processor after using it to knead the dough. Well, I have to say that it was actually much easier to clean compare to the mess that it made after I process meat in the food processor (fish was especially the worst and the most difficult to clean). The easiest way for me is to always add 1 cup of water and little dishwashing liquid into the food processor and let the motor running for about 30 seconds, and it was very easy to clean after that.

So, let’s make pizza dough in the food processor………………..

Making Pizza Dough In A Food Processor

Ingredients:

  1. 2 cups all purpose flour
  2. 1.5 tsp instant yeast
  3. 3/4 tsp salt
  4. 3/4 cups warm water
  5. 2 tsp oil

Method:

  1. Prepare the food processor with the knead blade assembled
  2. Place flout, yeast, and salt in a food processor, then pulse several times until all ingredients are blended. You can fasten the process by mixing the ingredients with the spatula, then pulse several times
  3. With motor running, add water, then oil
  4. Process until a ball forms. The process from adding the water and oil until a ball forms took 20 seconds in my food processor. Then I kept processing for another 10 seconds and that was it. I had a smooth dough and not sticky dough in less then one minute
  5. Remove dough and form into a round ball. Place in a greased bowl, turning over to grease all around. Cover with a plastic wrap and clean cloth and let rise for 2 hours in room temperature to let the dough rise until doubled in size

Make the filling for Chicken Stromboli

Ingredients:

  1. 200 gr chicken
  2. 1/2 large onion, minced
  3. 3 garlic, minced
  4. 30 gr coriander leaves, minced
  5. 10 dried black fungus, soak in water for 15 minutes, then minced
  6. 1 carrot, grated
  7. 3 tbsp olive oil
  8. 5 tbsp pizza sauce
  9. 1 tsp salt
  10. 1 tbsp sugar
  11. 1 tsp Worcester sauce

Method:

  1. Heat a pan with 3 tbsp olive oil, then add large onion and garlic. Stir fry until fragrant
  2. Add chicken, and stir fry until the chicken turn color into white
  3. Add carrot and mushroom
  4. Add pizza sauce, salt, sugar, and Worcester sauce
  5. Cook until there is no more water in the pan / all the ingredients already absorb the sauce
  6. Add coriander leaves, mix, and turn off the heat

Assemble Chicken Stromboli

Ingredients:

  1. Pizza Dough

    The pizza dough doubled in size after 2 hours
  2. Chicken and vegetable in pizza sauce for the filling
  3. 1 cup grated mozzarella cheese
  4. 1 cup grated cheddar cheese or Parmesan cheese
  5. olive oil

Method:

  1. Preheat oven to 200C. Line a baking sheet with parchment paper
  2. Onto a floured surface, cut the dough into 2 and  roll each dough into a 25 x 25 cm rectangle
  3. For each dough, add mozzarella in a row in the edge, then topped with chicken and vegetables, then topped again with cheddar or Parmesan cheese
  4. Fold the dough over the filling and roll
  5. Seal the both edges of the dough
  6. Place it with the seal on the bottom side on the prepared baking sheet
  7. Cover the dough with clean cloth and let rise in room temperature for 45 minutes
  8. Brush the dough with olive oil, cut slices on top to let the steam escape and sprinkle Parmesan or cheddar cheese
  9. Bake for about 30 minutes or until golden brown.
  10. Let it cool for about 5 minutes before serving and serve with chili sauce
     

 

 

Buttermilk Pancakes

 

What’s your favorite pancake’s topping for breakfast?

 

When going out for picnics, you have to bring food…………..because the best part of picnic is eating outdoor, rite?

So although it’s a hard work, I love to prepare and cook our own food to be eaten at the picnic ground. And I don’t know why, but we eat a lot when we’re outdoor and more often than hen we’re at home. Maybe the fresh air and the open space boost our appetites.

What are homemade snacks that I usually bring to our family picnics on the park? Well, one of them is pancakes. Homemade pancakes are easy to made and also very delicious. Plus, we can have any toppings that we want with the pancakes and still, it will not cost us much.

Nasi uduk, ayam panggang kecap, timun, dan sambal bawang, gak lupa nasinya ditaburin bawang goreng..............nyam nyam nyam........(rice in coconut milk with fried shallot, grill chicken, cucumber, and homemade chilli sauce for our picnic lunch menu)
Nasi uduk, ayam panggang kecap, timun, dan sambal bawang, gak lupa nasinya ditaburin bawang goreng…………..nyam nyam nyam……..(rice in coconut milk with fried shallot, grill chicken, cucumber, and homemade chilli sauce for our picnic lunch menu)

After our late lunch, usually we just relax first because it will be too hot to play. If it’s still not too crowded, we can easily choose the best spot under the tree so it’s not too hot but also windy………truly a nice weather for our picnic.

Two hours after our late lunch, the two boys polished up all the pancakes that I brought. I grabbed one before everybody else because I knew if I didn’t do that than there would be nothing left for me. I made these pancakes in a hurry because just before we were about to go, they asked to bring pancakes too……….so I made 9 pancakes and I ate one and each of them shared 4 pancakes each. The lil boy’s favorite spread for pancakes is always Kraft Cream Cheese Cheddar Spread (the ones that I bought in Australia and never see this kind of spread in here).

He took a spoonful of the cheese, spread on his pancakes, and when he saw some of the cheese left on the spoon, he looked at it and would say: “and the rest (of the cheese on the spoon) goes to charity…..” I said: “huh, what charity?” and he put the spoon onto his mouth while saying: “my mouth..,” and we laughed together…………..

After my failures of making pancakes (the first one was not even edible and the second one was BLEAGH….), I finally found the perfect recipe and made good pancakes since then. The most important point is that everyone in the house LOVES my pancakes so much and they keep asking me to make pancakes again and again (hi five to myself for this…..)

The key is in using real buttermilk which I always find easily in the supermarket. Buttermilk is a bit pricey (almost $ per carton), but from one carton of buttermilk I can make (about) 25 pancakes, so it it worth the money, especially when I compare to Mc’D hot cakes which cost almost $5 and we only get 2 small cakes and the taste is just average, or to expensive Swensen’s buttermilk pancakes which are good but the taste is just the same as mine…………..so yeah, it is worth the money. Plus, we can choose whatever toppings that we want at home.

IMG_1410

Once, I made pancakes for afternoon snack, and after finishing his shares (4 pancakes), he said: “You know, pancakes are supposed to be for breakfast only, not for afternoon snack…….”

I said okay, next time I’ll make for breakfast, and I added: “How about for your school snack at recess time………..it’s still considering morning too…..”

He said: “Okay, next time make pancakes for breakfast or school recess time only, ok!”

But anyway……….who can resist good and soft and smooth and fluffy pancakes………at anytime of the day…….

 Ingredient:

Mix in Bowl A:

  • 1 cup all purpose flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Mix in Bowl B:

  • 25 gr unsalted butter, melted, let it cool
  • 1 egg, beaten
  • 1 cup buttermilk
  • 40 ml plain milk

Method:

  • Make a well in the center of bowl A, and pour the ingredient in bowl B. Mix together by stirring with a fork (not too fast and not need to be very smooth. Just as long as the ingredients mix well, than it’s enough
  • Heat a non stick pan over medium heat until the pan it is really hot . Pour or scoop the batter onto the skillet. (I use 12 cm diameter pan, fit for 2 spoonful of batter each time)
  • Wait until bubbles appear on the surface, flip with the spatula, and cook until brown the other side (for about 1 minute)

    Morning pancakes.........had to wake up at least at 5 am..........
    Morning pancakes………had to wake up at least at 5 am……….

 

By the way, these are my pancakes making equipment
By the way, these are my pancakes making equipment. This is how I make pancakes. Small pan and small spatula which are suitable for small pancakes size. Sometimes, I also use happy call pan or 14 cm (diameter) non stick pan

Did I ever burn my pancakes? Oh yes, of course……………especially when I woke up at 5 am in the morning to prepare the pancakes while cooking breakfast and preparing lunch (if the boy has extra classes, he brings lunch too), while doing many other things in the kitchen, and when my eyes were not fully opened because I was still sleepy. And what did I do with the not so good pancakes? Well, since the taste was still good………I just ate them myself and continue with the next round…………..

The lil one is a big fan of my pancakes…………..well, both of them are big fans……….and I must always remind myself to at least get one for myself before I serve on the table.

Oven Baked Croutons

Croutons! Hmmm…..nyam……who doesn’t like this crispy and salty bite size bread? I like it best with salad and spaghetti, while my son likes it with cream soup. Either way, it’s always good to eat croutons as snack without anything else.

Some restaurants serve good and tasty croutons, while some don’t. So it always make me upset that whenever I find a restaurant which serve good croutons……..they always come in small portion. But don’t ask me to but the store-made croutons because I hate them so much. They taste awful and sometimes oily. Making my own croutons is always the best choice for me.

I’ve made non baked croutons once, but this time I tried the oven baked croutons. I made it with my homemade French Bread (my bread machine did it for me of course)………….and it’s a five stars in term of taste. Very easy to make, but delicious.

So try this and I’m sure that your family will love your homemade croutons.

Ingredients:

  • 1 loaf of French bread (recipe for homemade French Bread can be seen in here). Store for at least 2 days (if refrigerate, let it cool in room temperature). cut into croutons size
  • 6 tbsp margarine
  • 6 cloves of garlic, minced
  • 1 tsp salt
  • herb (your preferred choice)

Method:

  1. In a big wok, melted margarine in low heat
  2. Add garlic, stir fry until fragrant and golden brown, turn off the heat
  3. Remove the garlic, use the margarine only
  4. Add salt  and herb to the melted margarine
  5. Toss margarine mixture with cubed bread until they are evenly coated
  6. Spread the bread in baking sheet in single layer
  7. Preheat oven to 300 C
  8. Bake for 15 minutes and check if they are dry, crispy, and golden brown
  9. Bake for another 15 minutes for another side of bread
  10. Baking time may vary according to the bread size and oven condition
  11. Let it cool completely before you store them in a container or zip-lock bag
croutons
Step 5 (top left) – Step 6 (top right) – Step 8 (bottom left) – Step 9 (bottom right)