Coffee Bread

Assalaamualaikum,

Alhamdulillah....hari ni dapt jugak KNJ cari kan van untuk Amny pulang ke rumah...so hari Khamis (hari ni) onwards KNj tak perlu lagi menjemput Amny dari school...harap2 Amny boleh biasakan dirinya...InSha Allah...my lil girl has grown up !

Next week KNJ tak da kat rumah....KNJ ada kursus di KL....so KNj memang tak balik rumah lah...tinggal aje lah kat hotel murah2 di sana...lagi pun program start seawal pukul 7 am lagi dan habis malam, pukul 10pm gituw...pikir2, duit minyak dan tol pun dah berapa dah....jadi mcm tak munasabah pulak nak travel tiap2 hari..so KNJ mengambil keputusan utk bertapa ajelah kat KL tuh untuk beberapa hari...pokwo pun dah izinkan...moga Allah swt mudahkan segala urusan KNJ....malas nak pergi, hanya Allah je yang tahu...dalam hati memberontak, tetiba terjumpa pulak hadith yang di kongsi oleh  Ummi ,

 "Siapa yang berpetang dalam keadaan penat kerana bekerja/berusaha dengan tangan sendiri, maka ia berpetang dalam keadaan dikurniakan keampunan baginya"
- Riwayat Imam at Thabrani dari Ibnu Abbas r.a.

bila baca hadith tu sejuk hati perut hakak..dan redho KNJ dgn amanah yang di pikul! tq  Ummi!

ni projek roti kopi ...tah tak tau bila dah buat ni...KNj tempek jugak lah....sebb memang tak selera KNJ tengok gambo katak memanjang...:)

resepi KNj ambil dari blog kepunyaan Shirley, KØkken...tq Shirley...resepi ni dapat sikit jer...kalau makan berdua cukup sesuai....tapi bagi family KNj, biasanya akak akan buat 2 atau 3 adunan..makan cicah air milo panas...SubhanaAllah memang sedap...nikmat dunia!

Coffee Bread Loaf
copied from : Kokken

Ingredients

• (A)
• 190g              Bread flour
• 44g                Castor sugar
• 2g                  Salt
• 4g                  Instant yeast
•  
• (B)
• 20g                Egg (beaten)
• 50g                Milk (KNJ guna susu cair)
• 12g                Instant coffee granule (I used 12g of Expresso coffee instead)
• 60g                Water Roux dough (tangzhong)
•  
• (C)
• 20g                Unsalted butter
•  
• Almond flakes for garnish
•  
• (D)
•  Tangzhong (Water roux)
• Bread flour          50g
• Water                  250g

Instructions

1. Prepare Tangzhong (Water Roux) 1 day before.  Mix (D) together and cook over low heat until 65C – stirring all the time while cooking. When it is cooked, the mixture should look like starchy glue and you should be able to see the stirring lines in the dough. Remove from heat and cool down at room temperature. Store it in the refrigerator for 12 hours.
2. Mix (A) together in a mixing bowl with (B) (take care to separate salt from yeast). Using a dough hook mix at medium speed until the dough comes together to form a ball.
3. Add in softened butter and continue kneading with dough hook for 20 mins until window pane stage.
4. Gather the dough from the mixing bowl and knead for 2-3 mins by hand on a lightly floured table top.
5. Form the dough into a round ball and place it in a lightly oiled bowl and cover with plastic wrap. Allow to proof at room temperature (28C) for 40mins.
6. Turn the dough out onto a lightly floured table top and knead quickly by hand. (2mins) Divide the dough into 10 equal portions of 36g each.
7. Rest the divided dough for 10mins. Place the 12 dough portions in a loaf pan in a 5X2 configuration.
8. Allow the dough to proof to fill up almost 90% of your loaf pan. (I just rested it for 60mins)
9. In the mean time, preheat oven to 170C fan mode.
10. Brush (7) with egg wash and sprinkle almond flakes. (I forgot to brush the bread with egg wash, hence my almond flakes did not stick well to the bread)
11. Bake for 20mins.
12. Cool down completely before slicing.

P/s: kekadang KNJ malas tak rajin nak buat water roux, KNj akan gantikan dengan 1/2 sudu kecil bread softener...ngam jugak!