CornFlour Cake

No one dislikes cakes and more easier if it is made out with very few ingredients.I stumbled upon this recipe from AnnCoo Journal and took no time to bake them.  These cornflour cakes taste nearly identical to the classic sponge cakes.These cakes are very soft and light but not moist as the butter cakes but taste similar to them. Devouring the cake as such tastes a bit bland but which some fresh berries and whipped cream ,they are such a delight . Utterly a product of convenience. So making your own will be kind of a no-brainer.

Ingredients:

1/2 Cup Sugar
3 Eggs
2 tsp Vanilla Syrup
3/4 cups CornFlour
A pinch of Salt.

Method:

Sift the cornflour twice and keep aside.

Beat the eggs with the vanilla syrup until thick and creamy for about 10 minutes.Now gradually add the sugar and beat well.

Fold in the cornflour into the egg mixture.Pour into a well greased pan and bake at 180C in a preheated oven for about 20 minutes until well baked.

Turn the cake onto a wire rack to cool.Dust with icing sugar and top with some  berries you like or with any fruit or chocolate sauce. 

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Easy Peasy 10 Minute Garlic Bread

I live in a family of snacking addicts,so having and making easy snacks is a must and an almost every day routine. This is a very simple recipe and can be pulled off in just over less than 10 Minutes yet boasts with tons of milk goodness. and bursts with flavors. Butter , Cheese what's not to ask for. And the best part is it is easily adaptable to the family's taste. It would almost be embarrassing if this Garlic Bread weren’t so delicious!

Ingredients:

• 7 to 8 slices of Bread(any French crust or any italian bread or any white bread or baguette)
• 100 gm softened butter
• 1/2 cup Mozarella or Cheddar or equal quantities of both Cheese(or any preferred cheese of yours)
• 2 tsp Garlic paste or 1 1/2 tsp Garlic powder
• 1/2 tsp black pepper powder or very finely chopped Chillies
• Tomato Ketchup or Chlli Flakes or Oregano for Garnish. 

Method:

Preheat oven.Place slices of bread on a baking sheet. Toast  it for about 2-3 minutes or until lightly browned.

Turn slices over and spread untoasted side evenly with butter/margarine.Remove the slices from Oven.

Combine butter, garlic, cheese and pepper.Spread over each slice. Then sprinkle with shredded mozzarella cheese or  cheese of your choice.

Return to oven and bake for another 2-3 minutes or until cheese is bubbly and browned to your liking.

Remove from oven. Sprinkle Chilli Flakes or Oregano or any sauce of your choice. Cool for 5-10 minutes and serve.

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Kopy Kat Krispy Kreme Donuts

I stumbled upon this recipe a while back thinking they would just be another recipe and nothing super special about this . but boy -I was wrong.They tasted similar to the Krispy Kreme Sugar Glazed versions-i would rather say much better .I am sure there should have some kind of magic that happened in the entire process in making these donuts. They are so delicious and intoxicatingly irresistible,so fluffy on the inside with a slight crisp exterior. and the lusciously  smooth glaze adds to the beauty.

Ingredients:

Tangzhong:

• 1/3 c. all purpose flour
• 1 c. water       

Dough:

• Tang Zhong  - gives the dough a soft fluffy texture.
• 2 1/2 c. all purpose flour
• 3 tbsp unsalted butter
• 4 tbsp sugar
• 1/2 tsp. salt
• 1/2 cup milk
• 1 egg
• 2 tsp.instant yeast
• 1/2 c. tangzhong       

Directions:

Making Tangzhong:

Blend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk.  As soon as the mixture thickens, and swirl lines appear, remove from heat and allow to cool.  (This recipe will provide a double batch of tangzhong – store the unused half in the refrigerator for your next batch, for up to 3 days.)

For the Dough:

If you are using a bread machine dump , dump all of the dough ingredients into a bread machine, and set it to the “basic dough” function.

else

In a bowl add the milk beaten with the egg, sugar, salt, and butter (at room tep).

Add 1/2  cup of the cooled tangzhong.Now add the flour and the yeast and knead well for about 10 to 15 minutes  to build up the gluten in the dough, and allow to rise in a warm place(loosely  for about an hour or until well rised.When the dough is done, roll it out into a rectangle on a floured surface – somewhere between 1/4 inch and 1/2 inch thick.

Use a large  round biscuit or cookie cutter to cut large circles, then use a smaller cutter to cut the centre or even easier if you have a donut cutter.Now Cover loosely with plastic wrap (don’t let the donuts touch each other!), then set in a warm place to rise for about 1 hour,

**(With the remaining dough scraps you can knead them together and use to make dinner rolls or a small loaf of milk bread.  Or, you CAN re-roll the scraps and cut out more donuts if you like – but I wouldn’t recommend re-rolling the scraps more than once, otherwise the dough will get too tough and harder donuts.

Now heat oil in a pan and fry the risen dough for about 35 to 40 secs or until well cooked. Make a glaze of your choice and dip the donut while they are still warm . Here i used plain sugar glazed ones and sugar glazed with cocoa-cinammon dust.

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