6cups cake flour 2tablespoon (cephe) yeast 2eggs 6tablespoon(cephe) margarine 1/4 cup ordinary sugar 2tsp salt 2cups warm milk (used full cream)
Sift flour, salt in a bowl Add yeast, milk, sugar, margarine and eggs in a bowl Add 2the flour mixture Knead ur dough well wt ths1 Cover and leave 2rise In 1hr knead ur dough again and leave 2rise Again knead and make balls wt spaces in ur oiled pan Again cover ur rolls and wait 1hr 2rise Preheat ur oven to 200 degrees Put them in oven bt don’t knead again as they wl double in size Bake for 15-25 minutes Once out put on wire rack 2cool and brush wt melted butter or margarine.
6 cups all-purpose flour, plus an additional 1/2 cup flour, divided 3 eggs 2 cups pineapple juice, room temperature 3/4 cup sugar 1 teaspoon vanilla 2 (1/4 ounce) envelopes yeast 1/2 cup (8 tablespoons) butter, melted
How to make it : In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter. Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well. Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.
1 package (1/4 ounce) active dry yeast 2-1/4 cups warm water (110° to 115°) 3 tablespoons sugar 1 tablespoon salt 2 tablespoons canola oil 6-1/4 to 6-3/4 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
METHOD In a large pot, heat the oil. Add the chopped onions, carrot and peppers. Fry until until onions are translucent. Add the garlic and all the spices. Fry for a minute but don’t burn the garlic. Add the chicken spices and stir to coat the pieces with the spice mix. Cook for two to three minutes before adding the chopped tomatoes. Season with chicken spice, pepper and rosemary. Close the lid and simmer on low heat for 20-25 minutes until the chicken is cooked through. Add the turnip greens. Let the curry simmer for another 2 -3 minutes until the sauce has thickened. Garnish with chopped coriander and some turnip greens before serving.
Ingridients 125g bakin margarine 250ml white sugar 3 extra large eggs 5ml vanilla essence 500ml cake flour 150ml milk 15ml bakin powder 1/2 t salt
DIRECTIONS 1. Preheat oven to 180. Grease nd linr0e 2 × 20cm bakin tins 2. Cream margarine nd sugar together until light nd creamy. Add vanilla essence 3. Add eggs 1 at a time beating well after each addition 4. Sift flour, bakin powder together 5. Fold into the creamed mixture, alternately wth da milk. 6. Spoon mixture into da prepzred cake tins nd bake fr 20 to 25 minutes until golden brown or scewer inserted cums out clean. 7. Leave in pans fr few mintes b4 turning out to a wire rack to cool completely.
INGREDIENTS CHICKEN BREAST OR CHICKEN THIGH CARROTS GREEN BEANS ROBOT PEPPERS ONION GARLIC SWEET AND SOUR SAUCE OIL SALT AND PEPPER FIVE SPICES
METHOD: CUT YOUR CHICKEN INTO STRIPS AND FRY TILL COOKED THEN WASH ALL YOUR VEGGIES. JULIENNE YOUR VEGGIES IN A PAN ADD OIL AND LET HEAT UP THEN ADD YOUR ONION AND GARLIC LET IT FRY THEN ADD YOUR VEGGIES ADD YOUR SPICES SWEET AND SOUR SAUCE SAUCE THEN ADD YOUR CHICKEN STIR AND LET COOK FOR 1 MINUTE OR 2 MINUTES. BUT MAKE SURE YOUR VEGGIES ARE NOT OVER COOKED THEY MUST HAVE THAT CRUSH. YOU CAN SERVE IT WITH MACARONI, SPAGETTI OR RICE.
* 4 large boneless skinless chicken breasts cut into thick strips * 2 cups all purpose flour * 1 tsp salt * 1 tsp paprika * 1Chicken spice * 2 eggs beaten with 3 tbsp water * cooking oil for frying
*. Heat oil it over medium-high heat while you preparw the chicken. * In a large bowl, mix the flour, salt, chicken spice and paprika . * In another large bowl, beat the egg and water * Put the chicken in the flour, coating well. *Shake off excess flour and dip in the egg, the back in the flour. Then fry