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home>>family>>food & cooking>>bread, scones, dumplings...

Bread, scones, dumplings etc..


Garlic bread

84g butter or margarine
2 tablespoons of garlic puree (or to taste)
1 French stick or 2 baguettes
1 tablespoon dried parsley

Place butter into small dish. Add garlic puree, mash together with fork until blended. Cut French stick in half. Then cut halves length ways. If preferred, cut halves into quarters. Spread with garlic butter mix. Lightly sprinkle with parsley and place under grill until golden brown around edges.

Potato scones

112g plain flour
3 table spoons baking powder
1 teaspoon salt
28g fat
196g mashed potato
125ml water

Mix flour, baking powder and salt. Blend in fat, add potato and mix thoroughly. Add enough water to make soft dough. Lightly roll dough to approximately in or 1cm thick. Cut into scones and bake in hot oven 12 - 15min (200c mark 6).

Baps

2 teaspoons dried yeast
125ml warm water
450g plain flour
1teaspoon sugar
1 teaspoon salt
56g lard
125ml evaporated milk

Add yeast to warm water. Mix and sift dry ingredients in large bowl. Add lard and mix well with palette knife. Add yeast mixture and evaporated milk. Mix well and knead for 2min. Place in greased bowl and cover until double in bulk. Knead lightly and shape into ovals 8cm x 5cm (3 x 2in). Brush with a little extra milk and let rise until double in size. Bake in hot oven 15 - 20min (200c mark 6).

Short crust pastry

224g plain flour
112g butter
3-4 tablespoons cold water

Sift flour into bowl, add butter and lightly rub in with fingertips until it looks like fine bread crumbs. Add water and mix with knife until the dough forms a ball.

Chinese steamed bun

459g self raising flour
175g sugar
225ml warm water
28g lard
Greaseproof paper

Put all ingredients into large bowl and mix into smooth dough. Turn out onto floured surface and knead for 5min. Cover with damp cloth and leave for 1 hour in warm place. While dough is resting cut greaseproof paper into 16 8cm (3inch) squares. Take dough from bowl and knead for a further 5min, form into roll of around 5cm (2inch) round. Then cut into 16 pieces. Roll pieces into balls and place on greaseproof paper. Set up steamer. Place all 16 balls on wire rack and gently steam for 25 minutes. Cooled buns can be frozen and reheated by re-steaming.

Naan bread

450g self raising flour
2 teaspoons dried yeast
teaspoon sugar
2 tablespoons warm water
150ml natural yoghurt at room temp.
150ml warm milk
2 tablespoons melted butter
1 tablespoon salt

Mix yeast, sugar and water. Let stand in warm place for 15 minutes. Put flour and salts into bowl, make well in centre. Pour in yeast mixture and the rest of ingredients. Mix into dough and knead for 10 minutes. Put dough into bowl cover and leave to rise in warm place for 1 hours. Turn out onto floured surface and knead until smooth. Divide into 6, shape into flat ovals, place onto warm baking tray and bake in hot oven for ten minutes (200c mark 6).

Chapati

250g plain flour
1 teaspoon salt
200ml water

Place flour and salt into large bowl. Gradually stir in water. Work into dough and knead for 10 minutes, cover in cling film and place in fridge for hour. When ready, knead again and divide into 8. Roll out each piece on floured surface into thin rounds. Put griddle or heavy frying pan over moderate heat. Add chapati and cook until blistered. Turn and cook other side using fish slice to press down. Keep warm while cooking the rest.

Puri

250g plain flour
teaspoon salt
150ml water
2 tablespoons melted butter
Oil for deep-frying

Put flour into bowl, add salt. Make well in center. Gradually add water and work into dough. Knead in the butter. Kneading for 10 minutes. Cover and leave for 30 minutes. Divide into 12 pieces and roll each into a ball with the hands. Roll out into thin pancakes. Deep fry turning once until golden.

Yorkshire pudding

75g plain flour
1 egg
75ml milk, 55ml water
1 teaspoon salt, teaspoon pepper
2 tablespoons lard

Pre-heat oven (220c mark7), put lard into roasting tin (28x 18cm), put tin in oven. Meanwhile sift flour into bowl, make well in center, and egg beating while gradually adding rest of ingredients. Beat into smooth batter. Add batter to hot fat in roasting tin, place on high shelf and cook for 25-30 minutes.

Herb Dumplings

Sift 112g self -raising flour into bowl add 56g shredded vegetable suet. 1 tablespoon mixed herbs, salt and pepper. Add 4-5 tablespoons cold water, make into soft dough. Shape into 10 - 14 balls, add to recipe and cook for 20 - 25 min.

Flour tortillas

2 cups plain flour
teaspoon salt
cup vegetable shortening
cup warm water

Put flour and salt into bowl. Rub in shortening with fingertips. Stir in water until dough forms. Knead dough on floured surface until smooth and elastic. Wrap in cling film and let stand hour When ready to use take out of cling film and knead for 2 - 3 minutes. Divide dough into 8 - 10 balls, cover to prevent drying. Roll out each ball on floured surface into 20 - 25 cm circles. Cook on heavey griddle or skillet 20 - 30 seconds each side. If tortilla puffs up while cooking gently press down with spatula.

French Stick

250ml warm water
2 teaspoons dried yeast
1 teaspoon salt
14g soft fat
1 tablespoon sugar
196g plain flour sifted

Put warm water into large mixing bowl. Sprinkle in yeast, stir until dissolved. Add fat, sugar and salt. Stir in flour. Put dough onto lightly floured surface and knead for 10 minutes until dough is springy and does not stick. Place in greased bowl and brush top with a little melted fat. Cover with cling film and let rise until doubled in size, approximately 40 minutes. Punch down then let rise again for another 30 minutes. Again punch down and turn out onto floured surface. Cut dough into two halves. Roll each half out into an oblong approximately 8x10 inch (20x 25 cm) Beginning at the widest side, roll up tightly. Pinch edges to seal. Place hands at each end and gently roll backwards and forwards to lengthen loaf and to taper ends. Place loaves on greased baking tray and brush with corn flour glaze. Let rise uncovered for 1 hours. Brush a second time with corn flour, glaze and with sharp knife make inch or 1cm slashes at 2 inch or 5cm intervals. Bake in hot oven ( 200c mark 6) for 10 min. Remove from oven, re-brush with corn flour glaze. Return to oven and bake a further 30 min or until golden brown.

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