View complete fotopage
View complete fotopage
|Saturday, 6-Jan-2007 23:53
||Email | Share | Bookmark
MINI CAKOI (Aunidayini)
The weather makes me lazy...yeah right, blame it on the weather....just admit I AM LAZY! End of story! Yes, I am lazy! Hehehe....This morning, had asked hubby is he going for golf this afternoon. He said he might, so I asked him if he could drop us at Dolly's place which is just opposite the Limbe Sports Club and he agreed. Actually I had made plans with Dolly to go and visit Naseem and Ishmael who had just arrived safely in Malawi after performing Hajj.
So off to the kitchen I go. Made a full recipe of Sis Rossya's Swiss Rolls which gives me 4 mini swiss rolls. But I don't know what went wrong, but the swiss rolls didn't really puff up nicely, and the end result is a REALLY MINI swiss rolls. Nevertheless, the taste remains the same, according to Dolly. Besides that, I tried something new, thinking I'd serve that for breakfast only to realise it needs proving and takes quite sometime with this weather. Plan B....had fried rice for breakfast! Had the intention to make donuts as well, but since time was running out, I just packed the ingredients and off to Dolly's house.
It was at Dolly's that I finished whatever I was doing. Creamed, rolled and sliced the swiss rolls, fried my puffed up dough and even made some donuts. Again I was not having much luck. Made the donuts, using Dolly's Kenwood Major...yess...finally had the chance to use a Kenwood Major!!! Was imagining it was mine ! Anyway, since I am still not so familiar with the mixer, the dough produced, wasn't as light as when I used my antique mixer. Nevertheless, I just leave the dough to prove...or no prove...hehehe...And I guess, I still have a bit of luck. The dough did prove! After all that was done, we started for Naseem's house at about 3.30 pm. It was nice to meet them again and both of them are fine except for coughing which is a norm I guess.
|MamaFaMi to Dolly...
Thank you my dear for having us and sorry I kept you busy the whole afternoon. And thanks, from me and Fatin, for those lovely scarfs...you are such a darling my dear...
For today's recipe, I'd post the experiment that I did this morning. It's a recipe that I printed out from Aunidayini's Blog, Mini Cakoi. Thanks Aunidayini for sharing this recipe with us. We ate it with Tomato Ketchup and Chillie Sauce. The cakoi is slightly different from what I used to make.
MINI CAKOI (Aunidayini)
3 cups flour
1 1/2 teaspoon salt
Yeast mixture :
5 gm (1 1/4 teaspoons) instant yeast
1 cup water
1 tablespoon sugar
2 cloves garlic ~ cut into pieces
1. Mix all the ingredients in the yeast mixture and let it stand for 10 minutes before using.
2. Sift flour and salt into a bowl and pour in the yeast mixture (remove the sliced garlic).
3. Knead till a soft dough is formed.
4. Leave to rise for 30 minutes in a covered bowl.
5. Roll the dough till about 1/2 cm thick into a rectangle.
6. Cut the dough into small rectangles and arrange on a floured tray.
7. Leave to rest for 1 hour before frying.
8. Heat oil, pull the small rectangle and fry them in hot oil till golden brown.
|Tips from Sal...
Through experience Sal sapu minyak sikit sekeliling dough dan tutup bekas dgn plastik lebih cepat nak prove tambah kalau di tempat-tempat sejuk ni.
Note from Aunidayini...
...the bawang putih is actually for the flavour and to distinguish it from other breads. That is how cakoi are made here. Tak pernah pulak makan makan dgn chili. Biasa nya kita makan with sweet stuffs. But ada jugak people masokkan cakoi ni kat rojak. BTW, the outside of this cakoi is supposed to be keras and kind of chewy... not like doughnut, that's how we eat it here...
|1. afzan>> Familiar juga nama Pak Tong Koh tu...manalah diorang dapat nama tu eh? Makan panas panas memang sedap. Tapi versi yang ini lama pulak nak naik. Versi mama lagi cepat tapi ianya memerlukan a bit of adjustment. InsyaAllah nanti mama buat lagi sekali dan upload ke sini ye....
2. Noor>> Hi Kak Noor, lama tak nampak Kak Noor kat sini. Harap semua sihat. Swiss roll tu senang ya amat nak membuatnya kak. Tak yah penat-penat apa pun, semua main curah dalam mixer je. Nanti akak cuba ye. Both swiss roll recipes yang kita tepek kat fp kita ni, insyaAllah sedap dan menjadi.
3. mommy_d&d>> Sorry Erna, mama tak balas sms Erna semalam. Sibuk kat rumah Dolly, pas tu terus ke rumah Naseem. By the time I'm done with everything, waktu di Malaysia dah larut malam, so mama tak maulah kacau. yeayyy Erna dah berjaya buat abuk-abuk dan dah kenal pun sagu...Lepas ni, leh buat kuih sagu pulak eh...pas tu pengat pisang...dak ler...nak bagi perabih sagu tuuuu....hehehe....Anyway, I am glad that the whole family likes the Abuk-abuk...leh join my club!
4. Syahmi, Sya, Shah>> Bestnya dia gi jalan...and happy belated birthday buat Sya ye....
5. Sal>> Garlic tu untuk bagi bau je rasanya....thanks for the tips. Mama dah quote kat atas tu so that boleh dikongsi bersama dengan kawan-kawan yang lain ye Sal....
6. MrsJemain Raihan firstname.lastname@example.org>> Tak pe, kalau belajar tak rugi pun. Bila tak pregnant, ngidam cakoi pun dah boleh buat sendiri ye dak? Orang kata, sediakan payung sebelum hujan, so MrsJemain punya perumpamaan, sediakan resipi sebelum mengidam....
7. Ida email@example.com>> Ala, belum guna lagi ke? Mama tak sabar nak dengar citer mixer tu. Dah tunjuk dah kat hubby pagi tadi...dia kata, kita survey nanti bila dah balik Malaysia...
8. za>> Best aje pada sesaper yang suka cakoi...
9. rossya>> Waalaikumussalam kak....KAKKKK....lama tak dengar khabar berita. Hopefully everyone and everything's alright that side. Kalau akak ada resipi baru, bolehlah kita cuba dan tepek sini... Selamat tahun baru 2007 buat akak sekeluarga...
10. mamazieza>> Hihihi...masa kita baca komen mamazieza...kita dok imagine mamazieza panggil kita siap dengan echonya sekali...hihii....sabor je la. Wah magiclah...tengok gambar leh terasa kat mulut! Nak kena nuntut nih!
11. dolly firstname.lastname@example.org>>
12. Aunidayini>> Hi Aunidayini...yup tried your cakoi out of curiosity! My cakoi recipe tak ada garlic. And the cakoi found in Malaysia, tidaklah keras di bahagian luar tapi crispy and chewy...nantilah bila mama re-make my version, I'll paste it here. So, kiranya, my cakoi ni pass la eh? Hehehe....Cikgu bagi berapa markah..out of 10? 1 eh? 1 pun 1 lah, asal tak 0!
13. ~F&Z~>> Sini tak ada KFC la sis...nak makan KFC, kenalah terbang ke South kat Sandton tu....
14. kuchai>> Hmmm...apa yang Kuchai TAK nak?
15. Lily email@example.com>> Ha ah, yang ini version Aunidayini....version mama lain sket. Wah, best eh, beli cakoi pun dapat free gift
16. zack firstname.lastname@example.org>> Tebal? Zack guna loyang saiz berapa? But mine, even tebal, masih boleh gulung. Patah? Overbake ke? Actually mama baru buat satu lagi resipi swiss roll. Yang ni very light and fluffy and doesn't use ovallette. Will paste it later. But the method, try greasing both sides of the greaseproof paper. Then tuang bancuhan and bake. Soon out of the oven, angkat that paper and place on a slightly damp cloth. then terus roll without spreading anything. Biar dia ter-roll gitu for quite sometime to take shape. Then bukak balik, spread cream or whatsoever, then gulung semula. InsyaAllah will paste that recipe soon ya.....
17. afzan>> Best ni kalau ramai yang buat review macam Afzan ni. At least, orang lain pun boleh tahu what's the outcome of satu satu resipi tu kan? Pak Tong Koh versi Aunidayini ni, dia tak selembut macam cakoi yang kita selalu beli kat pasar malam tu. Dia a bit keras kulitnya. Tapi dalam lembut. Unlike my version, texturenya lebih kurang sama macam yang jual kat tepi jalan tu. Garlic, just for flavour. Kalau tak suka the smell, boleh omit. But then, whatever you do, that needs proving, it's really important to use a good yeast. Expired expired tak main aaaa....
18. afzan>> . Silap mama pun ya gak. Should have pasted Auni's comment on that garlic thingy on my entry. Nanti mama update...
19. Naseem>> Most welcome my dear...anything for you! Glad to see you again...