The culinary corner

\ Home made German Croissants (Simple Baking) Ingredients 625g Bread flour 125g Whole wheat flour 15g Salt 20g Sugar 2Tblsp Milk 5g Bread improver 10g Instant dry yeast 50g Butter 500ml Warm Water Sesame seeds Egg for brushing tops Method Add flours, sugar,yeast, milk and mix well. Next add salt, warm water ,and butter . Keep kneading for 30 min. Leave the dough in a greased bowl in a warm place to double in size. Take the dough punch down and cut in to equal size pieces. Roll as directed in the video. Leave to prove again. After egg wash and sprinkle sesame seeds and bake on 180c about 30 min. Cool on wire racks. Can freeze these rolls up to 3 months.

Simple Jam Layered Butter Cake Ingredients For the Pastry 60g Butter 125g Self Raising flour 2 Tblsp Milk Strawberry jam for spreading For the Cake 190g Self raising flour 60g Butter 1/2tspVanilla 2 eggs 1cup Caster sugar 1/4 cup milk For the Icing 1 Cup icing Sugar 2 Tsp Butter Drop of vanilla 1Tsp Warm water Method Add butter, Flour, milk Mix until combines. Press in to a pan. Make the cake batter  by adding butter, sugar, eggs and mix well. Add flour and milk and mix about a min. Spread jam on the base. Pour the cake mix over and bake on 180c about 25 min or until a skewer comes out clean. Cool completely on a wire rack. Make icing and spread on the top.

No Knead Rye Bread Ingredients 700g Bread flour 220 g Rye Flour 12g Yeast 10g Salt 700ml Warm water Method Add yeast, warm water and mix well. Next add salt , rye flour and bread flour . Mix well. Cover and put in fridge about 12-24 hours. After take out and make loaves as directed. Leave to prove. Mix water and corn flour and cook 1/2 min in microwave. Sprinkle corn flour on the loaf and brush the tops with the cooked liquid. Cut across. Sprinkle some seeds on top.  Bake on 200c about 20-30 min or when tap the top gives a hollow sound. Cool on wire racks. Can freeze this up to 3 months.

Crunchy Almond Cookies (Simple Baking) Ingredients 90g Almond flour 1 Egg 200g Self Raising flour A drop of vanilla 100g Icing sugar 170g Cubed butter Method Add sugar and butter and mix well. After add the flours, vanilla and and the egg. Mix until all combine. Next make balls coat in sugar and flatten and bake on 180c Cool on a wire rack. Store in air tight jars.

Jam Buns (Simple Baking) Ingredients 1kg Bread Flour 3 eggs 12g Yeast 75g Butter 150 g Sugar 200ml Water 200ml Milk 9g Salt Strawberry Jam for filling Method Add the flour,milk,sugar,salt, yeast,eggs and start mixing. After add the water and keep kneading about 5 min. Next add butter and keep on kneading another 20 min. Leave the prepared dough in a greased bowl and leave in a warm place until double in size. Add flour on to the bench and put the dough and punch down. Divide the dough in to equal size pieces. Roll the dough and cover with a damp cloth and leave to rest on the bench. After make circles and put the jam in middle and seal well. Leave on a tray to prove. When ready brush the tops with eggs and bake on 190c about 20-25 min. Cool on a wire rack.

  Soy & Linseed Bread (Simp,e Baking) Ingredients 500g Bread flour 130g Soy and linseeds 8g Instant dry yeast 400ml Warm water 30g Sugar 35ml olive oil. 6g Salt Method Add flour,salt, yeast, sugar and linseed and soy mix, oil in to the mixing bowl and start kneading adding water little by little until it becomes a smooth dough. keep on kneading for 25 min. Grease a bowl and put the dough and cover. Leave in fridge about 12- 24 hours to prove. After take out and cut the dough inn to two.  Roll the dough as instructed. Leave to prove again. Cut the tops. Spray oil. Bake on 190c About 20-30 min Cool on wire rack. Can freeze up to 3 months.

French short Bread Cookies  (Simple Baking) Ingredients 140g Softened Butter 1 Egg 250g Plain flour 125g Caster Sugar Method Add sugar and butter in to a bowl and cream well. Add egg and flour and mix until it combines. Put the cookie dough on to the bench and roll to thickness  that you like. Cut to the desired shape using a cookie cutter. bake on 180c about 10-15 min Cool on wire rack and store in an air tight jar.

Home Made Multigrain Bread Rolls Ingredients 550g Bread flour 5g Bread improver 6g Salt 8g Instant dry yeast 350ml warm water 40ml olive oil 30g Sugar 150g Multi grain Method Add bread flour, sugar, yeast and multigrain and mix well. Next add olive oil , Salt, and water and keep on mixing 25 min. After put the prepared dough in to a greased bowl and leave to double n size. When its double cut the dough in to equal size pieces. Cover with a damp cloth and leave 10 min to rest. Next roll and leave on a baking sheet to prove again. Brush the tops with eggs and bake on 180c about 20 min Cool on a wire rack. Can freeze these rolls up to 2 months and can thaw them as needed.

Simple Quick and Spongy Butter Cake Ingredients 150g Margarine 125g caster Sugar 150g Self Raising flour 3 Eggs  Few drops of vanilla Method Add sugar, margarine, self raising flour, vanilla,eggs and mix well about 5 min. Transfer it in to a baking pan. Bake 180c about 25-30 min. Cool on a wire rack.

Chocolate Milk Bread (Simple Baking) Ingredients 250g Bread flour 3g Salt 20g Sugar 4g yeast 1 Egg 50ml whipping cream 20g Cocoa powder 20ml Melted butter 70ml Milk Method Add bread flour, sugar cocoa powder, yeast, whipping cream and eggs and start mixing. Add oil and milk, salt and keep on kneading 20 min. When the dough is ready leave in a warm place to double. After put the doubled dough on to the bench and cut in to four equal parts. Roll as directed. Place in a loaf pan to double in size. When ready egg wash and bake on 180c about 20-30 min or until when tapped it gives a hollow sound. Cool on a wire rack

Tomato and Cheese Buns Ingredients 750g Bread flour 30g Sugar 250g Tomato paste 5g Salt 12g Yeast 60g Butter 1 Cup water Fresh tomato slices Mozzarella cheese Method Add bread flour yeast ,sugar, tomato paste,salt, butter and water and mix 25 min. Leave in a warm place to double. When double in size put the dough on to a floured bench and cut in to equal size pieces. Next roll them and leave on the bench 10 min covered with a damp cloth. Press down and make circles and egg wash. Lay the tomato and top with cheese and leave to double again. When ready bake on 180c about 20-25 min.

No Bake Chocolate Mousse Cake Ingredients 200g Oreo cookies 50g melted butter 1/2 cup heavy cream 1 Cup sugar 10g Gelatine powder 50g melted butter 4 Eggs separated 300g Dark chocolates Method Melt Butter. Melt chocolate and leave to cool down. Crush the oreo cookies. Mix butter and processed cookies and press on to the base of the mould or the tray. Place in fridge to set. Melt the gelatine as directed. Add  the sugar and whisk egg whites in a clean mixing bowl. Whip the cream. Whip egg yolks and when pale add gelatine and then the chocolate and mix well. Add the whip cream and egg whites in to the same bowl and mix well. Pour that on to the prepared  tin and put in the refrigerator to set. Slowly release to get it out and serve with cream and ice cream.