PonPulari

MILKMAID Sweetened Condensed Milk – ½ tin (200 g)

Milk – ½ cup (75 ml)

Butter – 125 g

Flour (maida) – 125 g

Cocoa powder – 50 g

Baking Powder – 1 teaspoon

Sugar, powdered – 75 g

Eggs – 2

Walnuts, chopped – ½ cup (optional)

Extra 1 teaspoon butter (to grease baking dish)

Grease & dust the baking tin with maida.

Preheat oven to 180ºC or 350 *F.

Sieve together maida, cocoa & baking powder. Sieve twice.

Beat butter & sugar until light & creamy. Add eggs little at a time, beating well after each addition.

Fold sieved ingredients gently into the above mixture, alternating with milk and milkmaid condensed milk. Add the chopped walnuts (optional).

Mix well & pour into greased tin.

Bake at 180ºC in the preheated oven for 25-30 minutes or until center of the sponge springs back when lightly pressed also leaves from the sides of the baking dish. Allow to cool in tin for 5 minutes and remove onto a wire rack. Keep aside to cool for half an hour and later cut it into desired shape and sizes.

3/4 teaspoon dried yeast
2 teaspoon sugar
50 ml water
350 g plain flour / maida
1/2 teaspoon salt
80 ml lukewarm water
2 tablespoon soft butter
1 beaten egg yolk

Dissolve yeast in 50 ml lukewarm water with sugar.Cover and keep in a warm place to rise for 15 minutes or until it begins to froth. Yeast solution will be double in quantity.

Sift flour and salt. Mix with soft butter. Add yeast solution to dough and make a soft dough with 80 ml lukewarm water. Cover with a damp cloth and leave in a warm place for at least 2 – 2 1/2 hours to rise. The dough should be double in size.

Knead again and divide the dough into 3 equal parts. Cover with a damp cloth and leave in a warm place for another 1 hour.

Preheat oven (OTG) at 180 * C or 350 *F.

On a floured surface roll 3 parts of the dough into 8 – inch long sausage shapes and plait the 3 together. Keep the plaited bread on a well – greased baking tray and brush the whole surface with beaten egg yolk.

Bake in the centre of the oven for about 40 – 45 minutes, or until golden color. Cool on a wire rack.

125 g plain flour / all purpose flour / maida
1 1/2 teaspoon baking powder
1 pinch salt
25 g cooking butter
1 tablespoon powdered sugar
3 tablespoon grated apple (peel and core apple, then grate)
2 teaspoon milk for glazing
1/2 teaspoon extra butter

Preheat oven at 450*F or 230*C.

Grease a baking tray with 1/2 teaspoon butter.

Sift flour, baking powder and salt into a mixing bowl. Rub in butter.

Add powdered sugar and grated apple. Gently mix all the ingredients to a soft dough.

Divide the dough into 6 equal portions and make small balls. Glaze with little milk on the top. Place on a baking tray and bake towards the top of the oven for 10 – 15 minutes or until light golden color. Wrap in tea – towel till ready to serve.

1 cup (100 g) flour ( all purpose flour / plain flour / maida)
1 teaspoon baking powder
1 teaspoon dried ginger powder
1 teaspoon cinnamon powder
1 pinch salt
75 g cooking butter
75 g soft brown sugar
25 g melted and sieved thick jaggery
2 tablespoon candied peel, finely chopped

Preheat oven at 350 * F or 180* C.

Sieve flour with baking powder, salt, cinnamon powder and dried ginger powder. Sieve twice.

Mix sieved flour with soft cooking butter. Rub in the butter till the mixture resembles breadcrumbs,

Finally mix with brown sugar, thick jaggery and chopped candied peel.

Grease baking dish (square shape) with 1 teaspoon butter and dust with 2 teaspoons flour (sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ) or greased butter paper.

Spread mixture over the base of the prepared baking dish and press down firmly with a flat spatula and bake at 180 * C or 350 * F for 30 – 35 minutes or a skewer inserted in the centre comes out clean and also it leaves from the sides of the pan / brown color. Cool for a while before turning out onto wire rack. Keep aside to cool for 25 minutes and cut into slices or desired shapes.

To cut Ginger – Cinnamonbread into very thin slices, warm the bread knife a little before slicing the bread.