Tag Archives: Bread

Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls Recipe

Home / All Recipes / Indonesian / Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls

Roti pisang coklat (banana and chocolate bread) is most definitely among the top three most popular and beloved bread in Indonesia. Even after the coming and going of many bread trends, this humble bread just chill and relax, assured in its position, even most newcomer bakeries are forced to offer this in their many varieties of bread just to appease the market. For a richer mouthfeel experience, some offer shredded cheddar cheese along with the standard banana and chocolate, but I think for the ultimate indulgence, cream cheese is definitely the way to go. If you are watching your weight, feel free to skip the cream cheese and just use banana and chocolate.

Ingredients for the bread rolls: bread dough, banana, cream cheese, and chocolate chips.

Saba Banana or Cavendish/Regular Eating Banana

Generally, we use saba banana (Indonesian: pisang kepok) for the filling, but you can also use regular cavenish/eating banana such as Dole from most groceries. Choose the ones that are ripe but still firm, this way the banana is already sweet but the firmness makes shaping the bread rolls easier. I use half a banana per bread roll and I think it is enough, if you prefer a more filling bread, use one banana, but you may want to reduce the amount of bread rolls from 20 to 12-16 (depends of the size of your bananas).

Roti Coklat Pisang Cream Cheese - Chocolate Banana and Cream Cheese Bread Rolls

Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls

Simple Bread Rolls Shape

You can shape your bread rolls however you want. This time, I simply place the filling at the center of the bread dough, then fold each of the two edges over the top of the filling, making sure the two edges overlap. Pinch the two edges together to ensure the filling doesn’t leak out during baking.

Roti Coklat Pisang Cream Cheese - Chocolate Banana and Cream Cheese Bread Rolls

Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls

Storing Leftover Bread Rolls

If you can finish the bread in 3 days, you don’t even need to refrigerate the breads. Otherwise, I usually place leftovers in an air-tight container and reheat in microwave for 10-15 seconds and they are soft and fluffy again just like out from the oven.

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Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls Recipe

Home / All Recipes / Indonesian / Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

Are you a lover of sweet filling bread or savory filling bread? For me, I love sweet filling bread more, but my husband loves savory bread more, but even he will happily inhale these chocolate, cheese, and banana bread rolls. Most Indonesians love this triple combo in our bread, and it is hard to find someone who can say no to this. Just one bite is usually enough to convert a person into this triple combo of chocolate, cheese, and banana a fan. So, do give this a try if you are into the mood to bake some bread.

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

For the bread dough, I am using this super popular and super reliable bread dough called killer toast popularized by Victoria Bakes. Most Asian bloggers and foodies should have heard and probably at least given this dough a try. And if you haven’t, I highly recommend this easy bread dough, even for beginners in bread making 🙂

Roti Pisang Keju Coklat - Chocolate, Cheese, and Banana Bread Rolls

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

As you can imagine from the name “killer toast”, the original intention of the dough is to make Asian bread loaf, for cutting into slices and make into toast for breakfast. But this dough is also really good to create multitude of Asian bread rolls, the kind one encounters in any Asian bakery. The great thing about this dough is the fact that it needs only one rise. So, once the dough is kneaded (be it by hands or with machine), just shape and fill (if you want to include filling), wait for the dough to rise (about 45 minutes to 1 hour in warm kitchen), then bake to perfection.

Roti Pisang Keju Coklat - Chocolate, Cheese, and Banana Bread Rolls

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

I have made many different bread with this particular dough, each and every one has yielded a very satisfying result. As you can see from the photos, the bread is super soft, with really fluffy texture, and it stays this soft and this fluffy for up to 3 days without refrigeration. When I make a huge batch of bread, I store them in tupperware, and chill in the fridge for up to 1 week. Any chilled bread will be reheated in the microwave (about 15 seconds is usually enough) to return it to soft, fluffy, and warm state, almost as close as how the bread is when out from the oven. But you really must try a just-out-from-the-oven bread, it is super good, and it rivals the one sold in bakery.

Roti Pisang Keju Coklat - Chocolate, Cheese, and Banana Bread Rolls

Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls

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Curry Chicken Bread Rolls Recipe

Ever tried curry bread? This is one of the more unique bread that you can find in Indonesia, Malaysian, and Singapore. There are not many bakeries selling this, and I definitely haven’t been able to find any in the United States. So, if you are intrigued, let me share with you this recipe for curry chicken bread rolls.

Curry Chicken Bread Rolls

Chicken curry filling

First, make the chicken curry filling.

We will need some chicken meat, either breast or thigh works but I prefer the juicier thigh meat for this, some potatoes, curry leaves and curry powder (both are crucial to give the curry taste, so please don’t skip), along with garlic, shallot, and some other dry spices.

To speed up on cooking time, dice the chicken and potato into tiny cubes, like about 1/4″ cubes, definitely not bigger than 1/2″ cubes.

Cooking the curry is really fast, just a quick stir fry until both the chicken and potato cubes are cooked and tender, and make sure to cook until the sauce is really really dry, preferably no liquid, as in all the sauce sticks to the meat and potato dry.

Then, transfer the curry to a mixing bowl and chill in the fridge while we prepare the dough.

Curry Chicken Bread Rolls

Curry Chicken Bread Rolls

Killer toast (single-proof) bread dough

I make a double batch of killer toast bread dough.

And since the dough needs only one proof, once we finish kneading the bread into a smooth, soft, and elastic dough, you can immediately divide the dough into portions and start filling each with the curry filling. That’s about the hardest part really.

Next step is just wait for the dough to proof until volume is doubled, it should only take at most 1 hour in a warm kitchen.

Curry Chicken Bread Rolls

Curry Chicken Bread Rolls

Baking chicken curry bread rolls

Once the dough has finished proofing. Let’s preheat the oven to 180 Celsius (350 Fahrenheit).

Mix an egg with 1 teaspoon of water to make an egg wash, then brush each bread with egg wash.

Bake the bread in preheated oven for about 20-25 minutes, or until golden brown. I store any leftover bread in the fridge (inside a tupperware).

I simply pop them in the microwave for 15-20 seconds to reheat, they should return to their soft, fluffy, just-out-from-the-oven state once out from the microwave.

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Taro Swirl Bread Recipe | Daily Cooking Quest

Today, I am sharing a recipe to make taro swirl bread. I use taro paste from my previous taro paste recipe, so if you want to make this bread, please refer to my previous recipe to make taro paste before hand. Or, if you want, you can use red bean paste too to make this lovely looking swirl bread.

Step by step to make taro swirl bread.

I use killer toast bread dough from Victoria Bakes. You can use other kind of bread dough too if you have your favorite bread dough to work with, but nowadays I use killer toast bread dough for about 70% of the bread I make, so I highly recommend this if you are still looking for your go-to bread dough recipe.

Taro swirl bread; left: prior to proofing; right: after proofing.

Taro swirl bread; left: prior to proofing; right: after proofing.

Whichever bread dough recipe you follow, the most important point is to knead your bread until it is really soft, smooth, non-sticky, non-oily, and elastic. At the end of kneading, we want the bread to read a stage that bakers like to call window pane stage. This stage means that you can stretch the bread dough without the dough tearing, and it should be thin enough that light can shine through the stretched dough (a.k.a. like window letting light through). If your dough hasn’t reached this window pane stage, you know that you should keep kneading the dough.

Taro Swirl Bread

Taro Swirl Bread

In any case, once you are ready to shape the bread, divide the dough into 8 portions. I think it is much easier if you can follow my step-by-step photo above on how to make taro swirl bread. Roll each portion into an oblong shape (about 3″x5″), spread taro paste on half of the dough with about 0.5″ of the edges uncovered. Fold the dough to encase the filling, pinch the edges so the paste doesn’t leak out. Make two slits lengthwise. Pull slightly while twisting the dough a couple of times. Create a ring by connecting the two ends. Place swirled dough on to a greased and floured 9″ cake pan. Repeat for the other 7 portions.

Taro Swirl Bread

Taro Swirl Bread

Cover the cake pan with a wet kitchen towel/saran plastic wrap, and let the dough proof until the volume is doubled, about 1 hour in a warm kitchen. Once the dough has finished proofing, preheat oven to 180 Celsius (350 Fahrenheit). Make an egg wash by mixing together 1 egg + 1 teaspoon of milk/water. Brush the top of bread dough liberally with egg wash, and bake in the preheated oven for about 20-25 minutes, or until golden brown.

Taro Swirl Bread

Taro Swirl Bread

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Ube Halaya Spiral Bread Recipe

Several posts ago I shared my ube halaya recipe, and today I am going to share this lovely ube halaya spiral bread recipe with you. Don’t they just look like the prettiest bread with that lovely purple color? Though the bread looks complicated, I’m going to show you just how easy to make this look.

Ube Halaya Spiral Bread

I am using my home made ube halaya spread for the bread filling. I highly encourage you to give it a try if you can, although you can try using the bottled version from your nearest Asian grocery store if that’s easier. Of course, you can always use other spread too. If you want to keep it Asian, you can use red bean paste and taro paste. Otherwise, you can even use peanut butter or nutella.

Ube Halaya Spiral Bread

Ube Halaya Spiral Bread

As usual, I gravitate toward Victoria Bake’s killer toast recipe for the bread dough. If you haven’t noticed yet, I am super in love with this dough. The ingredients are super simple and it is almost a guarantee that I always have them at home, plus, the one time proofing is just a wonderful time saver. If you have a favorite bread dough recipe, feel free to use that. But it has to be of the milk bread variety, of the kind you can expect to get from Chinese/Japanese/Korean bakery.

Ube Halaya Spiral Bread

Ube Halaya Spiral Bread

To get the bread shape, you will need a tube pan, like the ones for making chiffon or angel cakes. First, roll the bread dough into a rectangular shape, then spread with generous amount of ube halaya spread (or other spread of your choice), then roll into a log, and finally cut into 12 equal pieces. The process is exactly like the one for making cinnamon rolls or other sticky rolls, but instead of using a square/rectangular/round pan, we place the cut up bread dough in a tube pan. Once it has finished proofing, the dough will fill up the pan and magically takes this lovely shape.

Ube Halaya Spiral Bread

Ube Halaya Spiral Bread

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Naan Bread Recipe | Daily Cooking Quest

Have you ever seen the traditional way of baking naan bread? Naan is baked inside a tandoor, a large clay oven with a top opening. Once the dough is rolled into a flat circular shape, a skilled chef will quickly slap it to the inner side of the tandoor (which can be super hot!). Then once the side that sticks to the oven is cooked, the chef sticks her hand and flip and cook the other side. It’s a fascinating thing to watch for sure, but one that I don’t think I will ever dare to do. But, you can make your own naan bread at home, sans tandoor (or oven for that matter). All you need to have is a heavy bottom frying pan, or a cast iron skillet.

Naan Bread

Nurture your yeast

Like all yeast bread, you start by mixing some active dry yeast with sugar and warm water, then wait until this solution becomes foamy. If after 10 minutes your yeast solution doesn’t foam, your water temperature was probably too hot and it kills the yeast, or your yeast has expired. Either way, throw your failed solution and redo. If you proceed with the rest of the recipe with a failed yeast solution, you will be super disappointed.

Naan Bread

Naan Bread

How much flour?

Every time I knead dough to make bread, the final amount of flour used seems to vary. If this is your first attempt at yeast bread, don’t freak out. Each brand of flour behaves a bit differently, and depending on the humidity level of your kitchen, even the same brand can vary from time to time. The stated amount of flour in any yeast bread recipe is most likely the minimum you will need, though more likely than not, you will need to add a bit more (and sometimes a way bit more) for the dough to come together.

Naan Bread

Naan Bread

Heavy bottom frying pan or cast iron skillet?

You can cook your naan with either a heavy bottom frying pan or a cast iron skillet. From my experience, cast iron skillet gives a more charred look, but it produces a bit more smoke while cooking. If you decide to cook naan with a cast iron, make sure to crank up your exhaust to max, and open a window or two. In my current rental, my exhaust is this super tiny and weak version that comes attached to the bottom of a microwave. I was half way through cooking when I realized my apartment was full of smoke! Luckily it didn’t trigger the fire alarm, but I switched to my heavy bottom frying pan, and it was smooth sailing. The only difference is that the version with heavy bottom frying pan is less charred compared to the cast iron version 🙂

The Recipe

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Oven Baked Garlic Butter Naan Bread Recipe

Several posts ago I shared my stove top naan bread recipe. Real naan bread is made in a tandoor, which I am sure almost no one has it at home. The next best tool is to use oven at a very high heat to make this oven baked garlic butter naan bread. If you love naan, please give this easy recipe a try 🙂 If you don’t like garlic in your naan, just take the garlic out and follow the rest of the recipe as is.

Oven Baked Garlic Butter Naan Bread

No Egg in Naan

When I posted my original stove top naan bread recipe, some of my Indian blogger friends gently pointed out that most people don’t use egg in their naan. Once I receive enough sage advices from my more expert friends, I present to you this updated recipe. This time around, no egg!

Oven Baked Garlic Butter Naan Bread

Oven Baked Garlic Butter Naan Bread

More Garlic or No Garlic

Do you prefer garlicky bread? If you are like me who love garlic in their bread, and don’t mind having a bit of garlic breath after a meal, feel free to add up to 2 cloves of grated garlic. 1 clove of garlic is just enough to give you a hint of garlic in your bread. If you hate garlic, just don’t use any in your naan dough. Regardless of how many cloves of garlic to use, your bread should come out beautifully.

Oven Baked Garlic Butter Naan Bread

Oven Baked Garlic Butter Naan Bread

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Cinnamon Yoghurt Bread Recipe | Daily Cooking Quest

Quick yoghurt bread with rich cinnamon butter swirls! This easy cinnamon yoghurt bread will brighten up your day, be it breakfast, tea time, or a quick supper before jumping to bed. It fills my entire apartment with such a nice aroma for hours, which is super perfect to cover up the horrible fumes from my new kitchen backsplash.

How to Prepare Cinnamon Yoghurt Bread Batter and Filling.

Interesting apartment update.

A bit side track. My apartment recently switched to a new management, and with it we somehow got updated LED lightings and a new subway kitchen backsplash installed. Mine was done yesterday, and I super love the new backsplash, just not exactly the smell that comes with it. The weather is getting a bit warmer (like at least not minus!), and I’ve cracked open all windows to remove the said smell. Hopefully the awful smell is going away soon. For now though, I am enjoying my tea with a couple slices of this super delicious bread.

Cinnamon Yoghurt Bread

Cinnamon Yoghurt Bread

Okay, let’s get back to this delicious cinnamon yoghurt bread. The batter for this bread is super easy, you won’t need an electric mixer for this. You just need a hand held whisk to mix the wet ingredients, and a spatula to fold together the wet and dry ingredients until uniform. Then, you just need to alternate pouring batter and cinnamon butter filling into a parchment paper lined 9″x5″ loaf.

Cinnamon Yoghurt Bread

Cinnamon Yoghurt Bread

How to convert the recipe from using a loaf pan to a muffin pan?

If you need to fix your cravings really really fast, you can turn this loaf bread into muffins! You only need 2/3 of the recipe for a standard 12 cup muffin pan. Simply fill each hole halfway, then bake in the same temperature (180 Celsius or 350 Fahrenheit) for 15-20 minutes. You can of course make the whole recipe, but you will end up with 18 standard size muffins. Which is great of course, but be sure you have two standard 12 cup muffin pans so you can bake the whole thing at once.

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Pineapple Jam Sticky Rice Flour Bread Rolls Recipe

Pineapple jam sticky rice flour bread rolls. I have plenty of pineapple jam leftover from making pineapple jam squares, so I turn them into fillings for this bread rolls that is slightly unusual than my regular ones because the addition of sticky rice flour (a.k.a. glutinous rice flour) to make it slightly chewier, but ultimately, still very delicious.

Pineapple Jam Sticky Rice Flour Bread Rolls

Homemade pineapple jam

Maybe because I grow up eating homemade nastar (Chinese pineapple tart), where the pineapple jam is heavily infused with cinnamon and cloves, I can never dig store-bought pineapple jam. It must be home made, or I would rather use other kind of jam, or filling for this bread. Whichever route you take, just make sure you have about 1 cup of jam for filling. And the jam needs to be chilled first, so they are not too runny.

Pineapple Jam Sticky Rice Flour Bread Rolls

Pineapple Jam Sticky Rice Flour Bread Rolls

Bread dough with sticky rice flour

This bread dough has sticky rice flour in it to give it a slightly chewier texture. I usually use the one from Erawan, but I guess other brands should work just as well. If you want to ditch the sticky rice flour, just substitute with the same amount of bread flour. In which case, the bread roll texture will be more like regular Asian bakery style bread. So don’t worry too much about it.

Pineapple Jam Sticky Rice Flour Bread Rolls

Pineapple Jam Sticky Rice Flour Bread Rolls

Egg wash and black sesame seeds

I like applying egg wash to my bread because the sheen once baked is just very attractive, and to me, they make the bread looks delicious. It is not a must, so if you are not used to applying egg wash to your bread, you can definitely skip it. Also, the black sesame seeds are purely for decoration. You can use slivered almonds if you wish, which I think is another great option.

Pineapple Jam Sticky Rice Flour Bread Rolls

Pineapple Jam Sticky Rice Flour Bread Rolls

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Gyeran Bbang – Korean Egg Bread Recipe

Here is an easy breakfast idea from Korea, gyeran bbang – Korean egg bread. Make in standard muffin cups, the recipe yields 6, but easily doubled to yield 12 for a full size standard muffin pan.

Gyeran Bbang – Korean Egg Bread

Smaller sized eggs are better

In most of my baked goods recipes, I assume most people will default to large eggs. But for this recipe, smaller size eggs, like US small, or US medium, will work better. If you don’t mind with overflowing, you can push it with US large eggs, but definitely not US extra large. Trust me, it will be a messy affair cleaning up your oven afterwards.

Gyeran Bbang - Korean Egg Bread

Gyeran Bbang – Korean Egg Bread

One bowl and one whisk

This is a very easy recipe. To mix the recipe, you only need to put all batter ingredients in a bowl, and hand whisk until smooth. Next, just divide batter to fill 6 standard size muffin cups, and top each with an egg, and sprinkle with salt, pepper, and parsley. After 25 minutes of baking, you will be greeted with a wonderful egg bread for breakfast.

Gyeran Bbang - Korean Egg Bread

Gyeran Bbang – Korean Egg Bread

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