Tuna Sandwich with Cheesy Mashed Egg

This is going to be a quick post, as I believe everyone can make their own tuna sandwich. The special thing about this sandwich is the cheesy mashed egg. That's it. I am adding an extra value to a simple and humble ordinary tuna sandwich.

It makes the texture more creamy, and instead of only  mayonnaise, I am adding some cheese spread for the mashed egg. Orgasmic!

Ingredients :
6 slices of plain bread/whole wheat bread
Lettuce leaf
Kyuri (Japanese cucumber, or any kind of cucumber)
Sliced tomato (I don't have tomato on my refrig, so this time I skip it)
mayonnaise
chili/tomato sauce

Ingredients for Tuna Melt, mix well :
4 tbsp of canned tuna
1-2 tbsp mayonnaise
ground black pepper

Ingredients for Cheesy Mashed Egg, mix well:
2 hard-boiled eggs, mashed (until the texture is chunky, not too mushy like mashed potato)
1 tbsp mayonnaise
2 tbsp cheese spread
ground black pepper

How To :
1. Toast the bread, spread the mayonnaise and chili sauce. 
2. On one slice of toast, place the lettuce and tuna , cover with a slice of toast. Spread again with mayonnaise or sauce. Place the sliced cucumber and spread the cheesy mashed egg, top it with sliced tomato. Top with last slice of bread. Repeat the process for one more set of sandwich.

Glazed Strawberry Bread

Have you ever tried a strawberry bread? Well, for me, this is my first time ever! I usually bake banana bread or pumpkin bread. Not strawberry . So when I surfed my favorite recipe blogs and stumbled upon this recipe, I feel excited. You know, I love glaze! And Sally's word sounds so promising! 

When it comes to strawberry, only 3 people would eat it at my house, as my eldest doesn't like strawberry in any forms. But his little bro, he ate everything that tastes good. Haha. He loves strawberry, even when it is sooo tangy, he'll still eat it. But he usually ask for some chocolate sauce to dip in. 

After reading the review, I am soooo going to make the bread. Especially because Sally thinks that the bread is moist. Very important issue for me, I don't enjoy dry texture cake, it makes my throat itchy and makes me want to drink a gallon of water afterwards. 

This bread taste like heaven in my mouth. Burst with flavor. It is a whole different experience for me. I can't stop munching over it, until I realised I haven't take a single photo of the sliced bread . So sorry for the incomplete report. If you are using ripe and sweet strawberry, you might want to cut the sugar amount a little bit. As when you combined the bread with the glaze, it become sweeter. My strawberry is tangy, so I follow the recipe to a T, and very satisfied with it.

Glazed Strawberry Bread

Source : Sally's baking addiction

2 cups (250g) all-purpose flour (accurately measured)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg, at room temperature

3/4 cup (150g) granulated sugar

1/4 cup (50g) light or dark brown sugar (I am using palm sugar)

1 cup (240ml) buttermilk 

1/3 cup (80ml) vegetable oil

2 teaspoons vanilla extract

1 and 1/2 cups fresh strawberries, rinsed, dried, chopped, and tossed in 1 Tablespoon of flour

GLAZE

1/2 cup (120g) confectioners' sugar

1/2 teaspoon vanilla extract

3-4 Tablespoons (30ml) heavy cream or milk

Directions:

Preheat oven to 180C degrees. Spray a 9x5 loaf pan with nonstick spray. 

Make the bread: In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Set aside. In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread. Fold in the strawberries.

Bake the bread for 45 minutes to 1 hour. I cover the bread loosely with aluminum foil after 30 minutes to prevent the top from getting too brown. Poke the center of the bread with a toothpick at 45 minutes. If it comes out clean, the bread is done. If it comes out wet, bake longer. Oven times will vary. Let the bread cool completely before glazing.

Make the glaze: Whisk the confectioners' sugar, vanilla, and cream together until combined and creamy. Drizzle over bread immediately before serving.

Purple sweet potato bread

Tekstur bagian dalamnya yang super lembuuut, gak ketangkep krn motret asal :(

Nah yang ini sebenernya sama dengan resep yang sebelumnya, hanya penggunaan kentang saya ganti dengan ubi ungu kukus yang dihaluskan. Resepnya ada disini ya, cara pembuatan dan bahan2 semua sama kok. 

Lagi2 penampilan ala kadarnya banget *sigh*, gak tau kenapa akhir2 ini malas sekali dengan aktivitas ini. Payah! Kalo saya buat lagi roti ini, akan saya foto ulang dan update kembali. 

Roti ini agak over proofing sedikit, jadi kurang mulus permukannya :(

Potato bread

hmmmmm roti yg ini sedang naik daun krn terkenal dengan kelembutannya. Saya contek resepnya dari blog bunda Ricke yg terjamin banget deh keberhasilannya. Dan betul mmg seperti yang diberitakan, rotinya lembuuut dan empuk! Saingan sama water roux deh :D gak berpanjang2, demikian resepnya ya, saya taat banget sama resep bunda Ricke, gak ada yang diubah, kecuali toppingnya yang saya ganti dengan custard :)

Sayangnya saya lagi kena motret blues, hingga dokumentasi apa adanya banget dan lupa untuk motret tekstur dari roti ini, tp beneran deh, dijamin gak nyesel kalo nyoba :D 

*lagi kena upload blues juga, jadi gak pake cerita panjang2*

200gr tepung terigu protein tinggi

100gr tepung terigu protein rendah

6gr ragi instan

65gr gula pasir

10gr susu bubuk

1 sdt vanilla (optional)

2 kuning telur

100gr kentang kukus, haluskan selagi panas sampai benar2 halus

125ml air es atau susu cair dingin 

1/2 sdt garam

35gr margarine

Olesan : 

kuning telur dan susu cair, kocok lepas

topping : 

saus custard, dibuat dari 1 sdm tepung custard, 1 sdm gula dan 100ml susu cair. Aduk rata di kompor hingga mengental <= nyontek dari resep yang bertebaran di milis, tp lupa siapa yg buat, maaf ya :(

cara pembuatan : 

1. Campur terigu, ragi instan, gula, susu bubuk, aduk rata menggunakan whisker

2. Masukkan kentang lumat, telur dan vanilla, aduk rata. Tuangi air es atau susu cair dingin sedikit demi sedikit sambil dicek teksturnya. Apabila sudah pas (tidak terlalu lembek tapi juga tidak keras), jangan ditambahi cairan lagi. Uleni sampai kalis (adonan mulus dan tidak lengket di tangan)

3. Masukkan mentega dan garam, uleni lagi hingga kalis elastis. Based on experience, adonan perlu "dikasari", tonjok, tinju, banting :D yang sadis lah pokoknya :D :D

4. Bulatkan dan taroh di wadah, tutupi dengan serbet basah atau cling wrap hingga mengembang 2x lipat ukuran sebenarnya. Lama proofingnya sekitar 45-60mnt, tergantung cuaca.

5. Tonjok dan kempeskan adonan, uleni lagi sebentar hingga mulus dan elastis. Bagi adonan menjadi 16 bagian sama rata (saya dapet masing2 40gr, tp rotinya jadi beleberan melimpah ruah dari loyangnya :P, mesti dikurangi dikit kayaknya). Bulat2kan dan diamkan 10mnt

6. Pipihkan lalu diisi sesuai selera, atau bisa jg tanpa isi. Letakkan berjejer di loyang kotak ukuran 22x22x7. Tutup lagi dengan cling wrap dan diamkan hingga mengembang kembali sktr 30menit. Olesi dengan kuning telur+susu cair. Semprotkan saus custard dengan plastik segitiga yang dipotong ujungnya. 

7. Panaskan oven 180 dercel, pastikan oven betul2 sudah panas ya pas adonan masuk, supaya roti mengembang sempurna

Panggang sekitar 15 menit hingga permukaan kecoklatan. 

Mohon perhatikan waktu penambahan cairan ya, tiap kentang berbeda kadar airnya, jadi belum tentu perlu sebanyak yang tertera di resep. Oleh sebab itu dituang sedikit demi sedikit sambil dirasa2 hingga pas. 

Nah, untuk saus custardnya, saya kurang gede motong ujung plastiknya. Jadinya tipis2, padahal lebih enak kalo tebel2 deh sausnya, pasti lebih nendang :D