Sri Lankan Oil Cakes (Konda Kav um) Oil cake is a very authentic and a traditional sweet that made out of rice flour , treacle, and coconut oil. After mixing the ingredients leaving the dough to rest makes this sweet forms the konde or like a knot done to womens hair. The person has to be little skillfull to make them. I was trained from my child hood by my grand mother. After making oil cakes she gives me the last bit to try. That gave me the ability to make them nicer. You need to be patient when cooking them, as well as it takes time and have to cook them on low flame. Traditionally they use husks and leaves of coconut tree to cook them,as the flame is not very stronger. If you make them bigger you need to cook them longer, if not the middle of the Kavum can be raw. People use to put the cooked Kavum in big pots of treacle and tie around the pot tightly and hang them in a corner of the kitchen. After several months after the new year they took them out to ...
want to make this croissants,just want to ask, at the last stage of making the croissants, is it alright to let the dough stay in the fridge for a couple of hours or let say overnight, then early morning will let the dough rise before baking them? coz m worry if i do bake them too early for breakfast the croissants become hard?
ReplyDeleteBy the way, i tried your milk soft bread recipe, wow its really soft, and what i did was add some fillings like tuna and sausage.. and it turn out yummy.. many thanks! hope to hear from you..
You can do that Grace. You can make them and leave in the fridge and leave to prove out and then can bake them. No problem at all. The crossonts never go hard. Even you can freeze them for months.Half of mine still in the freezer..LOL I did several baking recently as the spring has sprung. Enjoy baking and let me know how you find it. :)
ReplyDeletehi,
ReplyDeletei make this croissants last night, and i encountered some problems.. when i roll out the dough for the second time, the butter came out from the dough, even i put them back into the fridge for a couple of hours, coz right now our weather is 30'c,, i wonder what was the problem? is it because of our weather or is it because of the butter that i used? it indicates the ingredients of the butter there's a water content? please need your advice... many many thanks!
If the butter melted its the temperature. If you have flattened the butter well enough it will not happen. Or may be your pastry layer was thin and torn.
Deletei flattened the butter like the way you make your butter... but may be because m in a warm place the butter melted and you are right the pastry quiet thin when i reach the second stage of rolling, the reason why butter easily came out.. any advice? thanks!
Deleteyes , when you fold have to fold it well to secure the butter in your first fold. So when you do the first always try to roll on the folded side.
Deletecan I use plain flour instaed of bread flour? pls help
ReplyDeleteHello can I ask the total time of making this :)
ReplyDelete