salt biscuits

Today’s Recipe – Salt Biscuits

salt biscuits
INGREDIENTS QUANTITY UNITS
 
Refined Flour 250 gms
Baking powder ½ tsp
Margarine 130 gms
Salt 5 gms
Sugar 20 gms
Compressed yeast 5 gms
Essence optional
Lukewarm water 100 ml

Method:-

  • Add yeast in 100 ml of lukewarm water and keep aside for 10 minutes.
  • Add sugar and salt in yeast mixture and stir well.
  • Sieve flour and baking powder together.
  • Cream fat till light and add the yeast mixture gradually creaming well all the time.
  • Mix in flour and knead into soft dough.
  • Cut into even portions, the size of walnut and place on the greased baking tray, press and prick the portions.
  • Bake at 300° f for about 25 minutes till golden brown.
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    Sponge cake

    Today’s Recipe – Sponge Cake

    Sponge cake
    INGREDIENTS QUANTITY UNIT
    Flour 115 gms
    Powder sugar 115 gms     
    Baking soda ¼ tsp
    Baking      powder 1/8 tsp
    Curd 150 ml
    Refined oil 75 ml
    Vanilla essence few drops

    METHOD: 

  • Sieve flour, baking powder and baking soda together.
  • Mix it with powder sugar and salt.
  • Add curd, oil & Vanilla essence
  • Mix it till it retains a smooth texture.
  • Fill it in a cake tray (which is greased) and bake it at 160°C till done (for about 15-20 minutes)
  • Served with tea or coffee.
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    coffee mousse

    Today’s Recipe – Coffee mousse

    coffee mousse
    S.NO INGREDIENTS QUANTITY UNITS
    1 Milk 200 Ml
    2 Sugar 60 Gms
    3 Eggs 2 Nos
    4 Coffee powder 1 Tsp
    5 Whipped Cream As Required
    6 Gelatin 10-15 gms

    METHOD:

  • Bring the milk to boil, separate egg yolk and egg white.
  • Cream the sugar and egg yolk for half a minute.
  • Add the milk to this and stir well.
  • Cook on a very slow flame. (Check consistency on the back of a wooden spoon).
  • Soak gelatin in cold water, add this and coffee powder to the custard and dissolve it thoroughly.
  • Strain the custard and Refrigerate it.
  • When it is in the process of forming a gel like consistency, mix it again.
  • Whisk egg whites till stiff and fold into the custard.
  • Pour the pudding into a jelly mould and add the whipped cream on the top, set in the refrigerator till firm.
  • De-mould when set.
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