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rose bun

CHICKEN ROSE ROLL


Ingredients for the dough
1.
2.
3.
4.
5.
6.
7.
8.

Flour
4 cups
Milk powder
2 tbsp
Instant yeast 1 tbsp
Powdered sugar 1 tsp
Salt 1 tsp
Egg
1
Oil 4 tbsp
Warm water enough to make a soft dough (1/2

3/4 cup )

1. In a bowl mix all the above ingredients and knead to make soft dough. Leave
it covered to expand, for 1 hour.

Make balls out of the dough. (I made 14 balls )


6. Roll out the dough ball into 4 diameter. Brush butter on the rolled dough. (PL
EASE CHECK THE STEP BY STEP PHOTO )
7. Make 4 slits leaving the center part.
8. Put some prepared filling in the center.
9. Take one portion of the rolled dough and cover the side of the filling.
10. Now take the opposite portion of the rolled dough and cover the other side
of the filling.
11. Repeat the same with the last two parts.
12. Seal the side by pinching the tip so that it will not be opened.
13. Brush it with egg yolk and 1 tsp milk mixture and sprinkle some sesame seed
s on it.
14. Place it on a greased baking pan leaving some space in between.
15. Bake it in the preheated (180 degree) oven for about 20 23 minutes. (or til
l it turns golden colour)
16. Remove from oven and brush it with butter and keep it covered until the tim
e of serving so that it will stay soft.

cake in a cup
2 Tbs flour, 2 Tbs Sugar, 1 Tbs Cocoa, Pinch of baking powder, 1 Tbs coconut, 1
Tbs oil, 2 Tbs Milk, splash of vanilla..
All mixed with a fork in a mug and microwaved for two/ three minutes in high-pow
er..

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our
instructions to make it the ideal consistency you need.
Buttercream
Ingredients
1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened


1 teaspoon clear vanilla extract
Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes
About 3 cups of icing.

chocolate icing
Ingredients
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
Makes
About 3 cups of icing.

chocolate ganache\\
Ingredients
1 cup (6 ounces) milk chocolate , chopped

1 tablespoon unsalted butter


1/4 cup heavy whipping cream

white bread
1/2 cup water
2T sugar
1/2 cup milk
2T unsalted butter
Mix al above in a cup,,,,43c heat ....add yeast +1cup flour whisk nicely and add
salt
1T instant yeast
3 cup all purpose flour
1 tsp salt
Now add al d flour
bake 200c for 15min 177c after total 40min
......................................................................
bun
Ingredients:
US volume . . . Ingredient . . . ( metric volume . . . metric weight . . . US we
ight )
1/3 cup butter (80 mL or 75g or 2.67 US ounces by weight)
1 cup of full fat milk (235 mL or 244g or 8.6 US ounces by weight)
1/3 cup sugar (80 mL or 75g or 2.67 US ounces by weight)
1 tbsp of active dry yeast (15 mL or 10g or 0.33 US Ounce by weight)
4 cups all purpose flour (945 mL or 565g or 20 US ounces by weight [or 1 pound 4
ounces by weight])
2 teaspoons of salt (10 mL or 11.4g or 0.4 US ounces by weight)
2 large eggs (120 mL by volume or 100g by weight or 4 US ounces or cup US Liquid
)
Eggwash (Lightly beat together)
1 large egg
1 tbsp water
Optional Toppings
Sesame Seeds
Poppy Seeds
Wheat Germ
Bran Flakes

Dehydrated Onion Flakes


Oatmeal
Minced Garlic
Anything else you wish
Directions:
1. In a sauce pan, place the butter and milk. Turn on the heat to low and slowly
heat until
the butter is melted. The temperature should be below 120 degrees F (48 degrees
C)
before adding the yeast, if necessary let cool.
2. Place milk/butter mixture into stand mixer bowl; add in the sugar then sprink
le yeast on
top, mix with a fork to dissolve the yeast and let the yeast proof for 10 minute
s. The
mixture should become foamy which indicates the yeast is alive.
3. Add in the flour and salt all at once. Using the dough hook, turn the mixer o
n to speed
1 (lowest speed) and mix until a the flour and the liquids come together; add th
e eggs,
one at a time, continuing to knead then increase mixer speed to medium low (Spee
d 3
on a Kitchen Aid mixer) and continue kneading until a smooth elastic dough ball
forms
(about 7 minutes). Adjust flour and water as need.
4. Grease/oil a bowl. Remove the dough from the mixer, knead by hand and shape i
nto a
ball. Place dough into the bowl, turning the dough, in the bowl, to coat it with
grease/oil;
then turn the dough over so the greased/oiled side is up. Cover with plastic wra
p and
set aside in a warm place until dough has doubled in size, about 60-90 minutes.
5. Remove dough onto a floured surface; press down to deflate; divide into 8 por
tons.
Roll portions into balls and place on a parchment lined (or greased/oiled) bakin
g sheet.
Cover dough with a piece of plastic wrap and allow to double in size in a warm p
lace,
about 30 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6. Remove plastic wrap, lightly brush with an eggwash solution. Add toppings, if
desired.
Bake in a 350 degrees F (175 degrees C) for 25 to 30 minutes, or until it is bro
wned
and sounds hollow inside when tapped on the bottom.
7. Remove from oven and place on cooling rack to cool. Serve warm or llow to coo
l for
easier cutting.

Note: To make in a bread machine, place all dough ingredients in the bin in the
order
recommended by the manufacture. Set the machine for Dough Only and start the mac
hine.
When the machine has completed its cycle, Continue with step 5 above.
Note: To knead dough by hand, Place ingredients in a mixing bowl and stir with a
wooden
spoon until stiff. Turn out onto a floured surface and knead until dough is smoo
th and soft,

about 10 minutes. Continue from step 4 above.


Note: Hamburger / Hot Dog Buns from this dough. In step 5, shape dough into roun
d
balls for hamburger buns or ropes about the length of a hot dog. Place on prepar
ed baking
sheet. Allow to rise for 10 minutes then flatted, cover and allow to rise until
doubled.
Continue from step 6 above. Check after 15 minutes of baking, they may cook quic
ker.

Egg-less Butter Cookies


ingredients
125g Butter
100g Flour
25g corn flour
30g Icing sugar
01 tsp Vanilla
Soften the butter well
Combine butter, icing sugar together,beat well
Shift flour with corn flour , add to the mixture
Add vanilla , beat well
roll the mixture in to a large ball
cover it with a plastic wrap , refrigerate for at least one hour
preheat oven to 180 C
Break the large ball in to small balls
flat with your hands to a shape of cookie
place it on to a greased tray
bake in a oven for about 15 minutes ,or until golden brown

Marshmallows
Ingredients:
500g Sugar
30g Gelatin
2 tsp Vanilla

1 tbs Butter
100g Cornflour
2 cups of Water
1)Mix gelatin with 1 cup water.
2)In a saucepan combine the remaining 1 cup water, sugar,vanilla and cook for 1
0 -15 minutes while stirring.
3)Add gelatin mixture to it and continue stirring until thickens.Allow it to co
ol 15- 30 minutes.
4)In a bowl beat the mixture in high speed until stiff.
5)Separate it to two bowls ,add colours.
6)Grease your tray with butter and Sift cornflour on it.
7)Pour the mixture as layers and allow to dry.(sift some cornflour over the top
)
8)When the layers dried out remove it from the tray and cut in to squires using
a scissor.Dust with cornflour to avoid stickiness.

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