Friday, July 30, 2010

Resepi Biskut Snow Almond

3

Tried a new cookie recipe last night (well, new to me that is!) that involves the use of breadcrumbs. Yep, you heard right. BREADCRUMBS. How'd have thought that breadcrumbs have their uses in cookie/biscuits-making?



The recipe called for breadcrumbs (but didn't say how much), and as I found that a bag of 250g of crumbs costs about RM3.50 was a little pricey for my first trial, I postponed making it till I remembered that I had my own stash of homemade crumbs in the fridge. Yipee!

But then I ran smack into the wall- where the heck can I find tepung ubi [kayu] a.k.a. tapioca flour in Tawau? The only one and available place that sells it was at the bakery store, and again, was a tad pricey than I thought it would/should be. Hmm... So I did a little research on the Internet and found that [most] people say that tepung ubi kayu was also called tepung kanji. Now tepung kanji is a lot easier to find than tepung ubi kayu as the shop behind my house sells it in kilos. I called the expert (my mom) to confirm this who said that my nenek zaman dolu-dolu used tepung kanji to make kuih bangkit and also used it to starch school uniforms.

Go figure.

OK enough citcat already and let's get down to the recipe. By the way, these cookies has a unique taste of its own and suprisingly, quite delicious (for our tekak anyone). Who'd have thought coffee+choc+breadcrumbs go so well together?

Snow Almond (48-50 pieces, 7g dough each)
Sumber: Majalah Saji
Juga: umifeeza@myresipi.com (http://www.myresipi.com/top/detail/9461)


Bahan A
110g mentega (I used 100g)
1/2sb shortening (for making biscuits more crispy)
50g gula kastor
1/2sk esen kopi (I used coffee emulco)

1/2 biji telur kuning Grade A (or 1 Grade C egg yolk)

Bahan B
110g tepung gandum (I added another 15g before the dough didn't stick to my hands anymore)
25g nestum, kisar halus
1sb coffeemare (I used susu tepung Nespray)
35g tepung ubi kayu @ tapioca flour (I used tepung kanji)
30g serbuk badam

Hiasan
serbuk roti putih/breadcrumbs (I used homemade and baked it in the oven@sangai for extra crispiness)
serbuk badam/almond cincang (opt)
coklat masakan

Cara:
  1. Pukul mentega, gula kastor dan shortening hingga sebati (FIY, for cookies/biscuits, you don't have to mix butter+sugar till fluffy, unlike cakes). Masukkan esen kopi dan kuning telur, pukul rata.
  2. Satukan semua Bahan B dan masukkan ke dalam adunan A, sedikit demi sedikit dan ratakan. (I added another 15g of tepung gandum before the dough didn't stick to my hands and could be easier to handle).
  3. Uli dan canai doh. Kemudian terapkan. (I weighed about 7g of dough first and shaped them with my fingers. You get about 375g of dough).
  4. Bakar pada suhu 175C, 20 min (I baked at 160C, 25 min- depending on your oven).
  5. Setelah sejuk, celupkan biskut ke dalam coklat masakan yang dicairkan secara double-boiler. Kemudian terus golekkan ke dalam serbuk roti dan serbuk badam. (Here comes the tricky bit. You might want to use small pincers to dip the cookie in the chocolate then in the crumbs, but it's rather messy just using your fingers/spoons/fork. I used 2 lidi satey and worked 'em up like chopsticks but it's still a pain.)
  6. Ketepikan dan biarkan coklat membeku sebelum disimpan dalam bekas kedap udara.

Resepi Homemade breadcrumbs (takde source, pikir sendiri je. haha..)
beberapa keping roti putih/potong

Cara: Potong bahagian perang tepi roti, kemudian racik-racikkan dan bakar dalam oven/toaster hingga kering, suhu lebih kurang 70C untuk 10 min gitu. Pastikan roti tak terlebih bakar, nanti perang sangat breadcrumbs. Kisar dalam blender rempah sampai hampir halus tapi masih nampak serpihan-serpihan roti. Kalau serbuk roti terasa lembab atau basah, bakar lagi hingga roti terasa kering masa anda rub between your fingers. Masa tengah bakar tu makesure in-between tu serbuk roti digaul-gaulkan rata, takut terhangus pula nanti. Sejukkan dahulu baru disimpan dalam bekas bertutup (biasa pun boleh, ku guna bekas lama planta je) dalam fridge. Masa nak buat biskut Snow Almond, breadcrumbs yang disimpan dalam fridge tu saya bakar untuk keringkan balik.

P/S: Lagi mudah, guna roti yang hampir expired sebab rotinya lebih kering jadi tak perlu nak bakar lama-lama. Serbuk roti sebelum proses penyimpanan kena kering sebab ditakuti/dikhuatiri berkulat masa simpan. Setakat ni kalau simpan dalam bekas bertutup dalam fridge leh tahan berbulan-bulan (sebab biasa kalau ada roti yang tak habis makan memang buat breacrumbs daripada biar roti berkulat camtu aje). Leh guna untuk buat udang tempura, bergedil breadcrumbs, fish-n-chips (ikan dori salut telur-tepung-breadcrumbs sangat rangup) dan apa-apa yang anda fikir yang leh guna breadcrumbs.

NB: I found that using fresh bread gives a bigger serpihan of breadcrumbs. DO NOT over-toast your bread until keras macam batu, or you'll be yourself with fine grains of breadcrumbs in your spice blender. You want your breadcrumbs to have butiran of breads in thems, not too fine and not too big. You can skip getting rid of the brown sides of the breads and use all of the slice; it doesn't really matter as the brown bits goes rather well with the chocolate coating.