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SERVES:Â 5-7
INGREDIENTS:
08 oz plain white flour
01 packet/6 g yeast
1/2 tsp salt
04 oz castor sugar
01 oz butter
75-120ml milk
01 large egg (beaten)
1 1/2 tablespoon raspberry/strawberry jam
grated rind of 01 lemon
oil for frying
UTENSILS:
bowl, pan for frying, spoons, cling wrap, round cutter or any round cap, big and small will do, baking sheet
METHOD:
First, sift the flour and salt in a large mixing bowl and stir in yeast and 1/2 oz of sugar.
Then, cut butter into small pieces and rub it into the flour until it resembles fine breadcrumbs.
Now, beat the egg and mix it in the dough. Also, warm milk and put it in the mixture.
Now, knead the dough on a lightly floured surface until smooth.
After that take a clean bowl, lightly oil it, and put the dough in it. Cover it either with a cling wrap or a wet towel and place it in a warm place for 1-2 hours until it rises or doubles in quantity.
when it has risen take the dough out and knead it on the floured surface until smooth. Now cut the dough in half. Roll it out and cut it round with whatever is available with you.
With the remaining half, roll out, make small balls and insert the jam in it and then close the balls.
Now place the doughnuts on a lightly greased baking sheet and cover them with a clean towel in a warm place until the size doubles for about 30 to 45 min.
Now, heat the oil in a deep frying pan. If you have a thermometer to check the temperature (375degree F), its good, or you can simply put a piece of bread and see if it turns brown. If it does, put a few donuts and fry for 2-3 minutes. Turn their sides with a spatula until they are golden brown.
Then take them out and put them on a sheet to cool.
mix the remaining sugar and lemon rind in a bag or in a plate and put the dried out donut in the bag for a complete toss around.
Serve the doughnut while still warm.
You can also serve them with whip cream or chocolate glaze with sprinkles.
It’s simply yummy…..
Happy Eating.
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Serves: 24
Ingredients:
Eggs 02 (room temperature)
cream of tartar 1/4 tsp (for stabilizing the eggs)/lemon juice/vinegar (white)
sugar 1 cup
a pinch of salt
vanilla essence 1tsp
cream
color red, yellow, etc.,
candy, marshmallow, nuts
Oven:
preheat it to 94 degrees or 200 F
Utensils:
Electric Mixer, hand whisk or a balloon whisk, glass bowl or steel no plastic bowl, piping bag with flower nozzle, parchment paper or lining, Rectangular tray
Method:
Take the egg whites and place them in a clean wide glass bowl. Now put salt, vanilla essence, and the cream of tartar in it and mix it with an electric mixer at a low speed.
Then start adding sugar in small amounts (1Tblsp) in the mixture. Remember to keep the speed of the mixer at 1 or 2 levels in the beginning and gradually increase the speed.
We are making meringues and not cake. The patient we are in the process stage, the better would be our results.
Keep on whisking and adding sugar till you can see the mixture forming peaks and is thick and foamy as we have in Mc. Donald’s ice cream. You would simply like to eat it raw.
Now, it is totally up to you to either use a piping bag or a nozzle to make flower shape meringues or simply drop 2 teaspoons of the mixture on the parchment paper-lined in the tray.
Leave a small space between the meringues.
As you have already heated the oven to 94 degrees, place the tray on the center rack.
Now, bake the meringues for 1 hour till they are pale golden in color and easy to lift off the lining.
For ideal use, leave them overnight in the switched off or turned off oven with the door ajar to cool.
You can decorate them in the morning. They are soft from the inside and crunchy on the outer side.
Anyone can make it with no expertise required.
If you want, you can either use whipped cream by putting vanilla essence in it and sandwich two Meringues back to back
or you can simply dip them in the cream and coat them either with nuts or crushed candy and marshmallows.
It’s a complete festivity for all your happy occasions.
Tips:
Some of you might not like the smell of egg whites so while whisking your eggs, you can add a teaspoon of vanilla essence in it.
Secondly, always start from a lesser quantity, then build-up on your results. First, try with 2 eggs then 4 and so on.
Thirdly, do not give up on anything especially baking as practice makes one perfect.
Happy Eating!
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