Tag: BAKING

Directions

1. Sieve the wheat flour.
2. In a bowl, combine ghee, icing sugar, salt, and vanilla essence. Mix until all the ingredients are well blended.
3. Gradually add the powdered milk and wheat flour, mixing a little at a time until the dough is soft and smooth.
4. Grease baking sheet with butter or margarine.
5. Form the dough into round balls of equal size.
6. Bake the cookies at 160°C for approximately 20 minutes.
7. Let the cookies cool for a while. Meanwhile, mix icing sugar and powdered milk together until evenly combined.
8. Coat the cooled Suji biscuits in the icing sugar and powdered milk mixture until they are evenly covered.
9. Place the biscuits in paper cups. Your Arab Suji Biscuits are now ready to serve.

Directions

1. Crush the biscuits into quarters and set them aside.
2. Prepare a cake pan by lining it with foil or parchment paper and grease well with butter.
3. In a medium-large pot, gently melt the butter over medium heat.
4. Stir in the condensed milk and chocolate malt powder until fully combined.
5. Add the eggs and stir continuously over medium to medium-high heat until the mixture thickens to a hot fudge consistency.
6. Once thickened, stir in the vanilla extract.
7. Mix in the crushed biscuits, then pour the mixture into the prepared cake pan, flattening the top.
8. Optional: Garnish with sliced almonds.
9. Let the cake cool for an hour, then cover it and refrigerate overnight.

Directions

1. Boil water, agar-agar powder and sugar together.
2. Add UHT chocolate flavored milk, salt, and chocolate emulco.
3. Stir until it reaches a gentle boil.
4. Pour the mixture into your favorite molds and let them cool down before placing them in the fridge.
5. Once the pudding is cooled, pour evaporated milk on top.

Directions

1. Preheat the oven to 400°F.
2. Spray a baking sheet with non-stick cooking spray and arrange the bread slices on it.
3. Bake the bread slices for 5 minutes, just until they start to toast.
4. Remove the toasted bread from the oven and spread 1 tablespoon of pizza sauce on each slice.
5. Add a handful of shredded cheese, followed by your choice of toppings.
6. Place the bread back in the oven and bake for 8-10 minutes, or until the cheese is melted.
7. Remove from the oven and let cool for a few minutes before serving.

Directions

1. Beat the softened butter with an electric mixer until creamy.
2. Add sifted salt and icing sugar into the mix.
3. Beat the mixture on medium speed until it turns to yellow pale.
4. Add the sifted wheat flour and fold gently until the dough is smooth. Tips: Do not overmix.
5. Put the batter in a thick piping bag with Star Piping Tip.
6. Pipe 8 – 12 flowers on the baking tray. Chill them in the refrigerator for 15 minutes.
7. Preheat the oven to 150°C, then bake the cookie dough for 30 minutes.
8. Rotate the baking tray after the cookie dough has been baked for 20 minutes.
9. Raise the oven temperature to 180°C, bake for another 2-3 minutes until the biscuits are browned. *temperature and time may vary depending on the type of oven respectively.
10. Let the cookies cool for a few minutes before storing in an airtight container.

Directions

FoR PASTRY SKIN :

1. Cut the ready made pastry puff skin.
2. Press to the mold.

FOR GLAZE :

1. Mix all ingredients to blender and blend for 30 seconds.
2. Heat the saucepan and cook the blended ingredients.
3. Pour into the mold, filling the mold over ¾ full.
4. Bake for 25 minutes at 180⁰C
5. Ready to serve.

Directions

1. Prepare 6-8 molds or pudding cups by greasing lightly with Promex butter.
2. Heat 1/2 cup of the sugar with the water in a pan until it melts and turns golden brown.
3. Pour caramelized sugar into the molds or cups. Set aside to cool.
4. Preheat the oven to 350 F/180 ⁰C.
5. Whisk the eggs and the remaining sugar together in a bowl and blend until the sugar has dissolved. Add the milk, vanilla essence and whisk again.
6. Pour the mixture into molds and filling ¾ of the way.
7. Place the molds/cups in a large baking pan, pour hot water into the baking pan.
8. Bake for 45 minutes.
9. Cool and chill the pudding in the refrigerator for one or two hours.
10. Ready to serve on a plate or over the mold.

Directions

1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter into the mix.
2. Combine with two forks or your fingers until the mixture comes together in pea-sized crumbs. Set aside in the refrigerator or freezer.
3. Whisk 120ml of heavy cream, the egg and vanilla extract in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
4. Spread some flour on the counter and work the dough into a ball on it. Add more flour if the dough gets too sticky. If it seems a little too dry, add 1 or 2 tablespoons of heavy cream.
5. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
6. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
7. Place the scone on a place and refrigerate for at least 15 minutes. Meanwhile, preheat the oven to 204°C.
8. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet(s).
9. Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.

Directions

1. Heat the milk and butter in a small saucepan under low heat. Do not let it boil. Add brown sugar and stir until dissolved; set aside.
2. Mix 300g of flour with yeast and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk mixture to the bowl.
3. When the dough forms a cohesive mass, switch to the dough hook. Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.)
4. Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
5. Preheat the oven to 230°C. Line a large baking sheet with parchment paper and spray lightly with non-stick cooking spray.
6. In a 2-qt baking dish, combine the baking soda with 500ml of warm water. Stir until the baking soda is dissolved; set aside. (Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.)
7. Punch the dough to deflate it, then turn it out onto a lightly floured work surface. Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dish towel so the dough doesn’t dry out. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.
8. Using two hands, gently dip each “rope” into the soda solution. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other; making a twist in the center and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt.
9. Bake until golden, 8 to 12 minutes; watch the bottoms carefully as they can burn.
10. Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave).