Tag Archives: Rolls

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.

Untuk info lebih lanjut,
klik disini

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

Untuk info lebih lanjut,
klik disini

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.

Untuk info lebih lanjut,
klik disini

Risol Bihun – Vermicelli Spring Rolls Recipe

Spring is finally here and I think it is the perfect time to share this recipe for risol bihun – vermicelli spring rolls, Indonesian street hawker style 😀

Risol Bihun – Vermicelli Spring Rolls

What you need

One thing that is typically true for all sort of street food is that the ingredients are usually dirt cheap. When I was a kid, one risol was only Rp 100,- (about US$ 0.01!). I am sure it is much more expensive now, but I am willing to bet that it is still nowhere close to US$ 1.00 even today. With that in mind, you need spring roll skins, rice vermicelli (super important, don’t get the mung bean one), carrot, celery (Chinese variety if possible), shallot, garlic, ground ebi (dried shrimps) such as this one, salt, sugar, pepper, and turmeric.

Risol Bihun - Vermicelli Spring Rolls

Risol Bihun – Vermicelli Spring Rolls

Two-step cooking process

Preparing risol is a two-step cooking process. First you need to fry the vermicelli. A wok, or a large cast iron skillet is perfect for this job. You can tweak the seasonings for your vermicelli, but make sure you end up with dry fried vermicelli since even a bit of liquid will make soggy risol. The second step is to wrap the fried vermicelli in spring roll sheets. I try to stuff as much as I can per sheet and I end up with 16 rolls. If you are more conservative, you can easily end up with 20 or even 24 rolls. Finally, deep fry the wrapped vermicelli rolls until golden brown.

Risol Bihun - Vermicelli Spring Rolls

Risol Bihun – Vermicelli Spring Rolls

Chili sauce or bird eye chilies

If you were to buy risol from street hawker, you will definitely be presented with a bunch of bird eye chilies along with your order of risol. That’s because you are supposed to take a bite of risol, then a bite of chili, and so on. If you think that is a bit too much, you can pair your risol with your choice of chili sauce instead. If you are in the State, sriracha should be a good choice. Or if you are incline to make your own Indonesian style chili sauce, give this easy sambal lampung a try 🙂

Risol Bihun - Vermicelli Spring Rolls

Risol Bihun – Vermicelli Spring Rolls

Untuk info lebih lanjut,
klik disini

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

Untuk info lebih lanjut,
klik disini

Cream Cheese & Berries Jam Bread Rolls Recipe

Cream cheese, plus berries jam, wrapped in cutely shaped bread rolls! If you love bread from Asian bakery, I guarantee you will love this too, unless you hate cream cheese, or berries. These lovely bread rolls taste as great as they sound, so what are you waiting? Go grab the ingredients and start baking!

Cream Cheese & Berries Jam Bread Rolls

Caterpillar buns

I usually just call all my individually shaped bread bread rolls. I guess if you must give a name to the shape of bread for this post, it would be caterpillar buns. In the recipe, I try to explain how I shape the bread, but this is one of those examples where one photo speaks better than a thousand words. So hopefully, with the step-by-step photo and my not so great explanation in the recipe, you get how to properly shape this bread. If this particular caterpillar form is too much, feel free to shape your bread into any form you wish, even regular round buns are fine.

Cream Cheese & Berries Jam Bread Rolls

Cream Cheese & Berries Jam Bread Rolls

All-purpose flour dusting vs. egg wash

I think in almost all my previous bread recipes, I have always finished the bread prior to baking by giving them an egg wash. Since the cream cheese filling is very generous in this recipe (1 whole block divided into 8 rolls!), I think a lighter approach such as a dusting of all-purpose flour is more appropriate. Personally, I really love how the bread turns out in the end. But if you want to use egg wash instead of all-purpose flour dusting, it is okay to do so.

Cream Cheese & Berries Jam Bread Rolls

Cream Cheese & Berries Jam Bread Rolls

Store in an airtight container in the fridge

Since these bread rolls have cream cheese in it, I would suggest storing them in the fridge. Most bread rolls are okay to be left in room temperature for 2-3 days, but not for this bread rolls. If you have a microwave, you can simply reheat your bread for 10-15 seconds, and they should be warm and fluffy again, almost indistinguishable from when they were just out from the oven.

Cream Cheese & Berries Jam Bread Rolls

Cream Cheese & Berries Jam Bread Rolls

Untuk info lebih lanjut,
klik disini

Chinese Five Spice Chocolate Chips Rolls Recipe

If you cook Chinese dishes regularly, chances are high that you have Chinese five spice powder stocked in your pantry. This Chinese five spice chocolate chips rolls is probably something most would not think to attempt, but once you give it a try, it seems such an obvious thing to do. It elevates the more ubuquitous cinnamon rolls that we all know and love into something that is slightly more exotic, plus you get to finish that bottle of Chinese five spice powder for once.

Chinese Five Spice Chocolate Chips Rolls

Chinese five spice powder

Cinnamon is one of the ingredients in Chinese five spice powder, along with star anise, cloves, Sichuan pepper, and fennel seeds. Once you take a bite into this bread, you immediately detect the familiar cinnamon aroma. The other four ingredients will of course be present, but I promise it won’t be that weird at all. So please give this a try 🙂 Of course, if you don’t already have some Chinese five spice powder at home, just use the same amount of cinnamon powder and make this into regular cinnamon rolls instead.

Chinese Five Spice Chocolate Chips Rolls

Chinese Five Spice Chocolate Chips Rolls

Chocolate chips > glazing

Most cinnamon rolls you see comes with the requisite white glazing on top. I don’t exactly hate it per say, but my hubby always complains that he doesn’t like it. Cinnamon rolls are generally okay even without those glazing, but here I use chocolate chips instead of glazing to provide the sugar rush. He loves this version much better since he loves all things chocolate. And I love it too since it means less work for me not having to make the glazing. Most importantly though, chocolate chips pair surprisingly well with the Chinese five spice powder.

Chinese Five Spice Chocolate Chips Rolls

Chinese Five Spice Chocolate Chips Rolls

Untuk info lebih lanjut,
klik disini

Orange Sugar Bread Rolls Recipe

Orange Sugar Bread Rolls

I am in love with this Chinese/Asian bakery style bread that only needs single proofing, loaded with freshly squeezed orange juice, and topped with sugary freshly grated orange zest and butter.

If you love bread and orange, you need to give this orange sugar bread rolls recipe a try.

Orange Sugar Bread Rolls

Orange Sugar Bread Rolls

Single proofing bread dough

Most bread dough recipes calls for double proofing, meaning you let the dough proof twice, with deflating and more kneading in between the two proofings.

This recipe requires only one time of proofing, so you get to enjoy a freshly baked bread that much faster.

Also, this dough yields a very soft and very fluffy bread. I had a very hard time stopping myself from eating more than two bread in one sitting right after taking the photos!

Orange Sugar Bread Rolls

Orange Sugar Bread Rolls

Fresh orange juice and fresh orange zest

If you are like me, then you love anything and everything with orange. This bread is loaded with freshly squeezed orange juice, and freshly grated orange zest.

If the market doesn’t have any fresh orange, I suggest using fresh lemon instead of subbing with bottled orange juice (and sans zest! The horror!).

The orange juice is kneaded into the bread dough, while the orange zest is mix with sugar to top each bread with heavenly orange sugar and butter.

It is best to use my step-by-step photo as a guide on how to top your bread with orange sugar and butter.

Orange Sugar Bread Rolls

Orange Sugar Bread Rolls

General use of the single proofing bread recipe

This particular recipe calls for a quarter cup of fresh orange juice in the bread dough. If you like this single proofing bread recipe, you can actually use it to bake other kind of bread.

Simply substitute the 1/4 cup of fresh orange juice with 1/4 cup of milk, and follow the rest of the recipe as written.

You can use this single proofing bread dough recipe for simple loaf, plain bread rolls, or even fancier bread with fillings.

Untuk info lebih lanjut,
klik disini

Almond Bread Rolls Recipe | Daily Cooking Quest

Bread rolls with nuts filling are one of my childhood favorite, and one you can bet any decent bakery will sell among their many types of bread. The typical choice of nuts is roasted peanuts, but here I choose roasted almonds instead. The fluffy soft Asian milk bread paired with crunchy and sweet ground almond paste filling is truly delicious. If you are nuts lover, you will want to give this recipe a try. If you are allergic to nuts, feel free to use toasted sesame seeds instead.

Step-By-Step Guide to Shape Almond Bread Rolls

How to shape the bread rolls

Honestly, you can shape your bread into any kind of shape you wish. The simplest option is actually just to make the bread into cinnamon rolls shape, a.k.a. create a log, cut into 12 equal pieces, and place in 9″x13″ baking pan, and bake as is. What I did here is very close to the steps you use when making cinnamon rolls:

  1. Roll the dough into a rectangle of about 12″x20″.
  2. Spread the ground almond filling, leaving 1″ edges clean.
  3. Roll into a log from the long edge.
  4. Cut into 8 equal pieces.
  5. Cut each piece only halfway, then open it up and arrange on a well greased half-sheet pan (or line with a parchment paper).
Almond Bread Rolls

Almond Bread Rolls

How to prepare the ground almond filling

For the ground almond filling, you will need the following ingredients:

  • egg white
  • sugar
  • salt
  • roasted whole almond, pulse in a food processor into coarse almond powder.
  • all-purpose flour
  • melted unsalted butter
  • almond extract
  • milk

Simply whisk egg whites with sugar and salt, then add ground almond and all-purpose flour, mix well. Add melted butter, almond extract, and milk. Stir this into peanut butter consistency.

Almond Bread Rolls

Almond Bread Rolls

Can I use my trusted bread dough recipe

The short answer is yes. If your trusted bread dough recipe uses about 3 cups of flour (around 360-400 gram), you are most likely going to be successful. If you have your go-to recipe for either brioche bread or Asian milk bread, these should do really well. Enjoy!

Untuk info lebih lanjut,
klik disini

Ham and Mayonnaise Bread Rolls Recipe

Stepping into an Asian bakery, be it Chinese, Japanese, or Korean is like stepping into bread heaven. These bakeries share roughly the same kind of dough recipe that yields soft, pillowy, milky, buttery, and almost always filled with all sort of wonderful ingredients ranging from sweet filling such as bean paste, custard, and sweet cream to savory filling such as this ham and mayonnaise, sausage, meat floss, and pizza toppings. If you have ever stepped into an Asian bakery, you know what I am talking about. Today, let me share with you one of my Asian bakery favorite bread, ham and mayonnaise bread rolls.

Step-By-Step Guide to Assemble Ham and Mayonnaise Bread Rolls

Blackforest Ham and Japanese Kewpie Mayonnaise

Personally, I prefer bread with sweet filling more than the ones with savory filling, but my husband is the other way round, so of course I have to compromise and alternate between making bread with sweet and savory filling at home. To make these ham and mayonnaise bread rolls, I always rely on these two main ingredients:

  • Black Forest ham from Costco, I love these, but you can use any kind of sliced ham, or even other sliced deli meat of your choice.
  • Japanese Kewpie mayonnaise, you can use regular mayonnaise but Japanese Kewpie mayonnaise actually tastes different and to me packs more punch than regular mayo.

If your grocery doesn’t have Kewpie mayonnaise and you want to make it yourself, here is a good approximate shortcut that should get pretty close to the real deal. Simply mix together 1 cup regular American mayonnaise, 2 tablespoon Japanese rice vinegar, and 1 tablespoon sugar.

Assembled Ham and Mayonnaise Bread Rolls Prior to Proofing

Assembled Ham and Mayonnaise Bread Rolls Prior to Proofing

How to Shape Ham and Mayonnaise Bread Rolls

I learn about the method to prepare this ham and mayonnaise bread rolls from a Japanese cooks community, don’t you think this is such a fun way to shape the bread? I took multiple photos showing the step-by-step on how to make this roll, and I hope the photos along with my instruction will provide enough guidance to shape the bread rolls.

  1. Divide the proofed bread dough into 12 equal portions.
  2. Flatten each portion into a circle the size of the ham slices you are using.
  3. Place a slice of ham on top of the dough.
  4. Roll into a log, then connect the two ends of the log to create a snail.
  5. Stand the snail with the connected ends touching cutting board, cut into two discs about 80% through, so the two discs are not totally cut apart, then open up the discs to display the pretty layers.
  6. Arrange on a half-sheet pan lined with a parchment paper.
Assembled Ham and Mayonnaise Bread Rolls After Proofing, Topped with Mayonnaise

Assembled Ham and Mayonnaise Bread Rolls After Proofing, Topped with Mayonnaise

Adding Mayonnaise After the Second Proofing

Once the bread rolls are all assembled and arranged on a half-sheet pan, you will need to rest the bread for a second proofing until they become puffy, and the volume is almost doubled. This is the right time to apply an egg wash and squeeze some mayonnaise on top of the proofed bread.

  • If you use Japanese Kewpie mayo, you should be able to squeeze out the mayo directly from the bottle itself.
  • If you prepare the approximate homemade version, you may want to transfer the mayo into a piping bag and pipe onto each bread roll.
Ham and Mayonnaise Bread Rolls, out from the Oven

Ham and Mayonnaise Bread Rolls, out from the Oven

Baking the Bread Rolls and Sprinkle with Nori Toppings

Once the oven is preheated to 200 Celsius (400 Fahrenheit), bake at middle rack for about 20-25 minutes until the bread is golden brown. Once the bread is out from the oven, you can sprinkle the bread with crushed toasted nori seaweed like what I do. If you don’t have nori at home, some chopped fresh parsley is a pretty good substitute, or just leave them plain.

Ham and Mayonnaise Bread Rolls, out from the Oven

Ham and Mayonnaise Bread Rolls, out from the Oven

How to Properly Store and Reheat the Bread Rolls

These ham and mayonnaise bread rolls are best eaten straight out from the oven and should keep fresh for up to 3 days when stored in an air-tight container in the fridge. Since these bread rolls contain meat and dairy, it is not advisable to store them outside of the fridge. When I want to eat the bread that has been stored in the fridge, I simply reheat the bread in a microwave for about 10-15 seconds to return them to their just out from the oven state.

Untuk info lebih lanjut,
klik disini