Random requests The secret chef -Le Petite -Pie Pastry 1lb butter 5 cups flour 1tsp salt 1tsp crm of tartar 2tbsp sugar 1/2 cup oil 2 egg yolks 1tbsp vinegar 1tbsp lemon juice 1 and a quarter cup ice water 1 cup maizena method divide butter into 6pcs sift flour n crm of tartar 3times add sugar. add oil. rub to resemble breadcrumbs mix yolks vinegar lemon juice n water n make a dough wrap in cling wrap n leave to rest in fridge divide dough into 7 portions roll grate butter n sprinkle wit maizena layer it n then roll into 1 big roti fold n wrap with clingwrap allow to rest in fridge n roll out n fold 2 more times lepetitepatisserie.co.za Yeast Doughnuts: Ingredients2 1/2 cupsall-purpose flour3/4 cupwarm milk2 1/2 tsp.instant yeast2 tbsp.warm water2 1/2 tbsp.melted butter1/2 tsp.salt1/4 cupsugar1/2 tsp.vanilla essence(or you can use cinnamon/nutmeg)1 egglightly beaten For the DonutsAdd the yeast to the warm water in a small bowl, cover and set aside for about 5-10 minutes.In the meantime sift the flour. Add the salt and sugar. combine properly. Once the yeast has bubbled add to the melted butter, beaten egg and the warm milk. Stir everything together and knead to form a sticky dough. Remember, you want the dough a little bit sticky. So if its tooo sticky to handle, dust a bit of flour or oil your hands lightly and knead, but try not to get it too firm as that will not give you light and soft doughnuts. Knead for about 4-5 minutes, then turn the dough into a lightly greased bowl and cover with cling film. Set aside for about an hour or until the dough doubles .If you are kneading the dough at night and want the doughnuts for the following day, after kneading the dough and putting it in a bowl, cover with cling film and refrigerate. The dough will slowly rise in the refrigerator, and the next day you can just proceed to shape and fry your doughnuts. DO NOT cover with aluminum foil.Once risen, knock the air out of the dough, turn it out on your work surface and roll out to a little under a half inch thickness. Cut out your doughnuts and set them aside on a floured surface or tray. Keep the doughnuts covered with a light kitchen towel.Bunch together all the scraps of dough and keep forming doughnuts until all the dough is used up. Let them rise for another one hour n fry them on medium heat....n coat them as u want.....njoy n rem in duaas halima has reshared from ♏รŧэя¢ћэƒ From Group: ♏รŧэяᵖɪǝ¢ǝ (2) Messages ---------- ** Jun 3 Tue 09:51 ** •̸˚♥̸̸̸̨̨͡♡̨̐Aδιmα•̸˚♥̸̸̸̨̨͡♡̨̐: Donuts 250g flour 50g castor sugar 1T yeast 1/4t salt 30g melted butter Combine dry ing add enough water 2 make a soft dough knead well n rub a bit of oil over dough ....allow 2 rise, knock down n make balls. Poke a hole in center allow to rise n fry till golden. Dip in castor sugar, melted choc. Alternately roll into balls allow to rise fry n pipe apricot jam in to center! ** Jun 3 Tue 09:51 ** •̸˚♥̸̸̸̨̨͡♡̨̐Aδιmα•̸˚♥̸̸̸̨̨͡♡̨̐: Horseshoe biscs I/2 ib butter .I/4 cup castor sugar. 1cup pecan nuts. 2and half to 3 cups cake flour to make dough. Make dough. Roll out shape like cresent. Bake and while still hot ,roll in castor sugar comes out divine From Group: ♏รŧэя¢ћэƒ Messages ---------- ** Jun 2 Mon 18:25 ** Cooking baking  amina  : Banana pudding Ingredients 1 box yellow cake mix (& ingredients to make cake) 2 box (small) instant banana pudding 4 c milk 8 oz whipped topping 20 vanilla wafers, crushed sliced bananas - use your own judgment How to Make It First step prepare cake in a 9 x 13 pan be sure to follow the directions on box. One time is golden, move out from oven after that let cool for about 5 to 7 mins. Step two After all that and when just slightly cooled, you need to use the handle end of a wooden spoon to poke holes into the baked cake.And be sure , dont be shy; and next make the holes big enough for the pudding to seep into & go deep enough with the spoon that you hit the bottom of the pan. Step 3 : Now after all that prepare pudding mixture. and mix 4 cups of milk & also pudding mix, then whisk till fully mixed & there are no lumps. Step 4 : After all that and in this step pour pudding mixture over entire cake. Then next spread evenly, and filling all holes. Step 5 : Now you need to refrigerate about 2 hs or till set. Step 6 : Finally step , Now top using sliced banana, whipped topping, & also crushed vanilla wafers! Finally enjoy !. ** Jun 2 Mon 18:27 ** GroupsAYESHABIBI: جَزَاكَ اللهُ خَيْرًا ** Jun 2 Mon 18:28 ** DurbsAyesha dear friend: Jzk ** Jun 2 Mon 18:45 ** Cooking baking  amina  : Caramel upside down pudding Ingredients ½ cup packed brown sugar 3 tablespoons unsalted butter, cut into several pieces About 2 bananas, sliced in ¼ inch rounds ½ cup chopped walnuts or pecans (optional) 1½ cup whole wheat flour ¾ cup white granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground cinnamon 1 cup mashed overripe bananas 2 large eggs ⅓ cup coconut or vegetable oil ⅓ cup buttermilk 1 teaspoon pure vanilla extract For the Caramel Glaze: 2 tablespoons butter 2 tablespoons brown sugar 2 tablespoons heavy cream How to Make It Instructions Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat. Pour the batter over the sliced bananas in the pan. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top). ** Jun 2 Mon 18:53 ** DurbsAyesha dear friend: Jzk({}) ** Jun 2 Mon 18:56 ** GroupsAYESHABIBI: جَزَاكَ اللهُ خَيْرًا ** Jun 2 Mon 19:31 ** (♥̸̸̸̸̸̸̸̸̸̸̸̸̸̨̨̨̨̨̨̨͡)•Sumayah•(♥̸̸̸̸̸̸̸̸̸̸̸̸̸̨̨̨̨̨̨̨͡): ҉. جزاك الله ҉. ** Jun 3 Tue 09:59 ** (♥̸̸̸̸̸̸̸̸̸̸̸̸̸̨̨̨̨̨̨̨͡)•Sumayah•(♥̸̸̸̸̸̸̸̸̸̸̸̸̸̨̨̨̨̨̨̨͡): BANANA TRIFLE Ingredients: 6 large ripe bananas custard made with custard powder strawberry jam 1 cup fresh cream chopped mixed nuts Method: Prepare custard with custard powder and keep ready. Peel the bananas and halve lengthwise. Spread one half of the banana slice with jam and place the other half on top. Press together lightly and arrange in a glass dish. Pour the custard over. Whip the cream until stiff and pile over the trifle. Decorate with nuts and serve.
Posted on: Tue, 03 Jun 2014 06:11:10 +0000
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