Me's SugarLane: July 2010

Did I ever mention how much I love coconut! I put desiccated coconut just about on any desert ….or a drink ….yumm! since I am not a big cake eater myself, I never did try making a coconut cake, I settled at sprinkling all my chocolate cakes with some coconut to fulfill my addiction. But a few days back while I was casually rummaging through various blogs I came across this recipe and immediately decided to try it.

The Cake turned out A-M A Z I N G….so do give it a try !
For an extra twist I converted it into bounty flavor, by adding yummy chocolate sauce!

Ingredients:
Butter 3/4 cup
Super fine sugar 1 cup
Eggs 3
Yogurt 1/2 cup
Baking powder 1 1/2 tsp
Vanilla essence 1/2 tsp
Flour 1 3/4 cup
Desiccated Coconut 3/4 cup
Corn Flour/ Corn Starch 1/3 cup

Method:

• Beat butter, sugar, coconut and vanilla essence with electric beater or in food processor.
• Beat in yogurt.
• Sift flour, cornflour and baking powder.
• Add in 1 egg and 1 table spoon of flour mixture. Continue beating. This step is required to prevent the mixture from curdling.
• Add in remaining two eggs and beat.
• Lastly add in flour mixture and beat at low speed until just combined.
• Pour into greased 8" round cake tin or 8" x 4" loaf tin.
• Sprinkle 1 table spoon each of desiccated coconut and granulated sugar.
• Bake in a pre-heated oven at gas mark 4 for 50-60 minutes until center comes out clean and is light golden in color.

Happy Baking!

One fateful sunday morning i woke up with enormous amount of energy! And decided to make Cinnamon Buns for Breakfast….I had been thinking about them since quite some time, had also researched a few recipes ….finally decided to stick with nadia’s which was Awesome!

For those of you who want to try it here the recipe:

Ingredients:
Dough

Flour 2 cups

Egg 1

Yeast (granules) 1 tsp heaped

Sugar 1 tsp

Luke Warm water 1/8 cup

Castor Sugar 2 tbsp

Salt 1/2 tsp

Butter (melted) 2 tbsp

Milk about 1/2 cup

Filling

Walnuts (chopped) 1/2 cup

Brown Sugar 1/3 cup

Cinnamon powder 1tsp

Butter 2tbsp

Raisins (optional) 2 tbsp

Chocolate Sauce

Cocoa Powder 3 tbsp

Icing Sugar 6tbsp

Butter 1 tsp

Milk 2-3 tbsp

Method:

Dough

• Sprinkle yeast and sugar on luke warm water in a plastic bowl, cover and let it stand in warm place for about 5 minutes until pale in color and foamy.

• Place sifted flour, castor sugar, butter (melted), egg, salt and cultured yeast in a food processor or stand mixer with dough hook.

• Start mixing while adding luke warm milk, until ball starts to form but mixture should be soft and sticky. It should not be dry. The texture of dough at this stage determines how airy and soft your rolls will be.

• Turn the dough on a floured surface and knead with palms of your hand for about 5 minutes until smooth, elastic and soft. If too sticky, add in little flour as required.

• When dough is ready, place it in a greased container for proofing (to rise).

• Put a little oil on dough also so it doesn't become dry.

• Cover the container with a lid or cling film and leave it in a warm place for about 1.5 hours until risen and when touched doesn't spring back. (see picture)

• Prepare filling meanwhile.

• Once risen, punch it down (not too much, a couple will do to knock out air), transfer on a floured surface and roll out into a rectangle of 1/4th inch thickness.

• Spread the filling and roll from long side to form a log.

• Cut into 16 equal pieces for mini-bons or 8 for large ones.

• Place on a greased tray or tray lined with parchment paper.

• Cover in a plastic bag and leave to rise for about 1/2 hour until double in size.

• Bake in a pre-heated oven for 20-25 minutes at gas mark 4 until golden.

• Meanwhile prepare forsting and sauce.

• Once done, spread with forsting and pour sauce. Serve immediately.

• If not serving immediately, warm rolls for a few seconds in microwave and repeat the above process.

Filling

• Mix all well.

Chocolate Sauce

• Mix all well and cook on low flame for a little while until its sauce like.