Welcome to The Culinary Corner – your go-to destination for comforting, home-cooked meals made simple. From soul-warming soups to indulgent desserts, we share easy-to-follow recipes with ingredients you already have in your kitchen. Whether you're a beginner or a seasoned cook, you'll find something delicious here to bring to your table.
Pineapple Buns
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Pineapple Buns (Simple Baking)
Ingredients (bun):
200g Bread Flour
50g Plain flour
4g yeast
3g salt
25g eggs
90ml of full cream milk
60ml of thickened cream
25g butter
Ingredients (topping dough):
95g plain flour
45 butter
50 sugar
35g eggs
Pinch of salt
Method (topping dough):
Using a dough hook on a standard mixer, add the butter, plain flour, sugar, salt and eggs. Mix this on a medium speed until the dough is combined and smooth to touch.
Once done, cover it with glad wrap and place it the fridge until you are ready to use it.
Method (bun):
Preheat the oven to 180 degrees. Into the mixing bowl, add the flour, sugar, yeast, eggs, and cream. Mix this on a medium speed for about a minute, add the salt, then gradually add the milk until the dough becomes smooth and combined (approx 5mins). Then add the butter and mix it on a low speed for about 10mins.
Once the dough is done, leave it cover in a warm area until the dough has doubled in size.
When both dough are ready (leave the dough from the fridge out for a while), flour the bench place the dough for the bun on the bench and press it down, keep adding flour until it isn't sticky to touch. Then divide the dough into six equal parts.
Using a rolling pin, roll out the pieces of dough into small circles, then add a spoonful of your pineapple mix, then seal both end so the mixture doesn't pop out. Roll each bun around until it becomes round and even, and place it on a baking tray lined with baking paper. Place it in a warm area until it doubles in size.
Using the dough from the fridge, using the exact method as before, cut it in to 6 pieces and roll it into circles the size of your buns. Then brush the tops of the buns with eggs and place the circles on top and make a pattern of your choice. Then place it in the oven for 20-30mins.
Date Cake Ingredients 500 g dates ppitted 1 cup water 100g brown sugar 2 Eggs 125 g Butter 1 1/2 Cups Self raising flour 2 tsp Vanila 1 tsp Bicarb. Method Preheat the oven 180 or 160 fan forced. Add the dates, Butter, sugar & water. Cook it till it boils Add bicarb and leave it to cool down. Whisk the eggs. Add eggs, self raising flour,vanila and mix well. Add the mixture in to a baking tray and bake 40 min.
Home made Milk Bread (Very Soft & Easy) Ingredients 610g Bread flour 120 g Sugar 20g Yeast 50 g Milk Powder 2 Eggs 1 cup of milk Salt 100g whipping cream 6g Salt For the roux 1 cup of water. 1/3 cup Bread Flour Method Make the roux. Add four to the water and cook several minutes until it becomes thick. Leave it to cool. Add all the ingredients in to the mixing bowl except milk. Add the prepared roux in to that. Start kneading adding milk little by little. Knead the dough for 15 minutes. After kneading cover it with a damp cloth and leave in a warm place to double in size. Punch down the dough and cut in to 6 equal size pieces. Then spread the dough take one corner to the other and overlap it. Reapeat the same process. Then roll it from one corner to the other. Then put them on a prepared loaf pan to prove till double in size. When it is double in size egg wash. Bake on 180 about 30 -40 min.
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 ...
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