FEW BAKING RECIPES

ALL BAKING RECIPES

MIXED SEED BREAD 


STRONG WHITE FLOUR PLUS EXTRA FOR DUSTING-----375G
RYE FLOUR------------------------------125G
SKIMMED MILK POWDER----------------------- 1 ½ TBSP
SALT---------------------------------------- 1 ½ TSP
SOFT LIGHT BROWN SUGAR-------------------1 TBSP
EASY BLEND DRIED YEAST--------------------1 TSP
SUNFLOWER OIL PLUS EXTRA FOR GREASING------1 ½ TBSP
LEMON JUICE----------------------------------- 2 TSP
LUKEWARM WATER----------------------------300ML
CARAWAY SEEDS-------------------------------1 TSP
POPPY SEEDS---------------------------------- ½ TSP
SESAME SEEDS--------------------------------- ½ TSP

TOPPING
1 EGG BEATEN WITH 1 TBSP WATER
1 TBSP SUNFLOWER SEEDS

PROCEDURES

Place the white flour, Rye flour, milk powder, salt, sugar and yeast in a large bowl. Pour in the oil and add lemon juice and water

Stir in the seeds and mix well to make a smooth dough. Turn out onto a lightly floured surface and knead well for about 10 minutes until smooth.

Brush a bowl with oil. Shape the dough into a ball, place in the bowl and cover with a damp tea towel

Leave to rise in a warm place for an hour until the dough has doubled in volume

Oil a 900g loaf tin

Turnout the dough onto a lightly floured surface and knead for 1 minute until smooth. Shape into a loaf the length of the tin and three times the width

Fold the dough in three length ways and place in the tin with the join underneath, Cover and leave in a warm place for 30 minutes until it has risen above the tin

Preheat the oven to 220C , Brush the egg and water glaze over the loaf, then gently press the sunflower seeds all over the top

Bake in the preheated oven for 30 minutes or until golden brown and hollow on the base when tapped

Transfer to a wire rack to cool




BANANA CAKE

BANANA CAKE


BANANA---------------------------------------------750g BUTTER----------------------------------------------250g BROWN SUGAR------------------------------------350g BAKING POWDER---------------------------------1Tbsp FLOUR------------------------------------------------450g CASHEW NUTS---------------------------------------250g BANANA FLAVOUR---------------------------------50g EGGS---------------------------------------------------5 SALT----------------------------------------------------A pinch 
PROCEDURE ·Mash the bananas into semi smooth paste , set aside ·Chop the cashew nuts into semi powdery form, set aside ·Beat butter and sugar till soft and fluffy ·Gradually add the eggs one at a time, mixing it thoroughly after each addition ·Sieve all dry ingredients together and gently fold(to mix gently by bringing rubber scraper down through mixture, across the bottom, up and over top until blended) in till well blended ·Add the mashed bananas and the flavour ·Mix thoroughly ·Pour in a pan and…

CHOCOLATE CAKE 

BUTTER------------------------------------------------------500g SUGAR---------------------------------------------------------500g FLOUR---------------------------------------------------------400g COCOA POWDER---------------------------------------------100g BAKING POWDER--------------------------------------------2Tsp MILK------------------------------------------------------------1 Cup EGGS-----------------------------------------------------------12Pcs 
PROCEDURE ·In your electric mixer cream butter and sugar till soft and fluffy ·Break eggs into bowl and whisk thoroughly ·Add gradually to the mixture, mixing thoroughly after each addition ·Sieve all the dry ingredients into a bowl ·Gently fold into the butter mixture ·Gently fold in the liquid milk ·Mix thoroughly but gently till well blended ·Pour into prepared pan and bake in a pre-heated oven of(150 degree Celsius) and leave for 45mins-1 hour or until ready 


BLACK CHOCOLATE CAKE

SAMOSA 

Dough 2 cup all-purpose flour ½ tsp salt 2 Tbsp vegetable oil ¾ cup warm water 
Filling 2 ½ cup peeled and diced Yukon Gold potatoes, cut into ½-inch pieces 1 Tbsp fennel seed 1 Tbsp cumin seed 2 tsp coriander seed 3 Tbsp vegetable oil ½ cup finely diced onion 2 clove garlic, minced 1 inch fresh ginger, peeled and grated 1 pkg frozen chopped spinach, thawed and excess juices squeezed out ½ cup frozen peas, thawed salt and pepper vegetable oil for frying 
PROCEDURE Dough 1. For dough, combine flour and salt. Stir in oil, then stir in warm water. Turn dough out onto a lightly floured work surface and knead until dough is elastic, about 5 minutes. 2. Cover and set aside while preparing filling. 
Filling 1. Boil potatoes uncovered in salted water until tender, then drain well and set aside. 
2. In a large sauté pan, toast fennel, cumin and coriander seeds for 2 minutes (until a fragrance is noticeable). Add oil, then onion and sauté for 4 minutes, until onion is translucent. Add garlic and ginger and sauté on…