Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts

Wednesday, May 21, 2014

Coffee Peanut Butter Bread

Coffee Peanut Butter Bread

Guess everyone same like me a coffee addicter, need coffee to start a day, otherwise will feel sleepy and moody all day long...
I, once stop drinking coffee a couple of week, ya...a couple of week only.
For the first couples of day,it is okay with me, but on the 3rd day , I slowly feels my head so heavy, then slowly comes the pain, I couldn't do anything, have to lie down... and it continues for few days.
After that I felt sooooo sleepy, can't do anything...grrrrrr
Now I started the coffee habit again....zzzzzzzz,I just need coffee to kick start my day.;)p
It is like a drug for me to start my day....lols 

OK! today I want to share a bread recipe that related to coffee. I made this few days ago.
While baking this coffee peanut butter bread, the whole house filled with this sweet aromas.Feels so good!
The peanut butter taste not strong enough, should have spread more/thicker a bit.

The recipe source from 'famous cuisine' by chef Alan Ooi.
350 gm high protein flour
5 gm salt
Coffee Peanut Butter Bread
70 gm brown sugar
5 gm instant yeast
215 ml cold fresh milk
11/2 tbsp instant coffee powder
1 tbsp coffee emulco ( I used cappuccino emulco)
40 gm butter

some peanut butter
1 egg for glazing
melted chocolate for garnishing
Snow powder or icing sugar for dusting

Combine ingredients (A) in a mixer.
Beat until forms a dough.
Add in butter and continue beating until it becomes a smooth dough and pass through window pane test.
Cover and leave the dough for ferment about 50 minutes.
Coffee Peanut Butter Bread
Divide the dough into 3 portions.
Roll into round shape and rest for 5 minutes.
Roll out the dough and spread some peanut butter.
Roll up and place onto a greased baking tray.
Leave the dough to ferment for 60 minutes or until it doubled in sizes.
Glaze the dough and bake in pre-heated oven at 180C for about 12-15 minutes.
When cool, drizzle some chocolate and dust some snow powder/ icing sugar.

Coffee Peanut Butter Bread

Coffee Peanut Butter Bread

Love the texture of this bread....really soft...

Coffee Peanut Butter Bread

Should spread more peanut butter....

Coffee Peanut Butter Bread

Friday, May 11, 2012

Peanut Santan Layer Kuih

This recipe is from Famous Cuisine magazine with slightly changed.

200 gm grounded peanut
60 gm rice flour
80 gm tapioca flour
10 gm sago flour/powder
200 ml thick coconut milk
120 gm caster sugar ( I used 90 gm only)
400 ml water

60 gm rice flour
80 gm tapioca flour
10 gm sago flour/powder
200 ml thick coconut milk
120 gm caster sugar ( I used 90 gm only)
200 ml water
1/2 tsp salt

Combine ingredients (A) and (B) separately, strain well.
Prepare 8 inches round tin, line with plastic or banana leaf.
I used 7 inch square tin, lined with aluminium foil.
Spoon batters in tin on sequence by different color at about 150 ml each layer.
I forgot the volume of each layer, but you can divided the ground peanut batter into 5 layers, and white color into 4 layers.Then you can get 9 layers.Start and end steaming with the ground peanut layer.
Steam each layer for 3-4 minutes over medium heat.
For the final layer , steam over medium heat for further 20 minutes.
Remove from the heat and leave it completely cool.
Cut and serve.

Monday, May 16, 2011

Peanut Butter Oatmeal Sandwich Cookies

The first time I make this sandwich of cookies.This sandwich cookies are sooooo yummy!
I got this recipe from Annie, which I modefied a bit, use what I got in my kitchen...
Yield about 18 sandwich cookies

Here's the recipe:

For the cookies:
3/4 cup all-purpose flour
1/2 baking soda
1/4 baking powder
1/4 salt
100 gm unsalted butter
110 gm creamy peanut butter
1/4 cup caster sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla essence
1 cup quick-cooking oat(I used 100gm normal oats,which I bought from bakery shop)

For the filling:
40 gm unsalted butter
110 gm creamy peanut butter
1/3 cup icing sugar
3 tbsp heavy cream ( I used whipping cream)

Bake oats in preheated oven for 8 - 10 minutes.Set aside.
In a small bowl,sieve in flour,baking soda and baking powder,then add in salt and stir together with fork.
Cream butter,peanut butter,caster sugar and brown sugar until light and fluffy.
Blend in the egg and vanilla essence.
Add in the dry ingredients on low speed just until incorporated.
Stir in baked oats until evenly blended.
Pre-heat oven 180 C.
Roll it between 2 plastic sheets to a 5-mm thickness.
Cut with round cutter.Place it on line baking tray.
Bake in pre-heated oven for 10 minutes.
Cool on wire rack.
Sandwich the cookies with the filling.Serve.

For the filling:
Cream the butter,peanut butter and sugar until well combined.
Mix in the whipping cream,until smooth and fluffy.

Roll out the dough about 5-mm thickness,cut with round cutter.

Use spatula to lift the cookie onto the baking tray.

Just before baking.

After baking, cool on wire rack.


Saturday, April 23, 2011

Peanut Butter Soup

A smooth and creamy texture dessert. Heard of this dessert before, but haven't try it, until I found it at Jeannie's blog. It so delicious. Thank you Jeannie for sharing this recipe.


100g of creamy peanut butter
250ml water
30g brown sugar
1/2 tablespoon of rice flour dissolved in 2 tablespoon of water(I running out of rice flour, so I use cornflour)


Put all ingredients in a sauce pan, except the rice flour and on low fire, keep on stirring until you get a smooth mixture, then slowly drizzle in the rice flour solution until mixture thickens.