Moh's Doughy Delights

27/12/2022

RECIPE: MALVA PUDDING

Boil
2 cups milk
2 tablespoons butter or margarine
2 tablespoons apricot jam
When all is melted add 2 tablespoons vinegar and set aside.

Beat 2 eggs and 1 and a half cups sugar till light and creamy

Add cold milk mixture to eggs and combine

Sift 2 and a half cups flour
2 teaspoons baking powder
2 teaspoons bicarb
Half a teaspoon salt
And add to wet mixture
Beat well

Pour in a greased ovenproof bowl
Bake on 180 for about 40 to 50 minutes.
Or till knife comes out clean when poked in the middle

Boil 2 cups milk
2 tablespoons butter or margarine
2 teaspoons vanilla
1 and a half cup sugar

Pour over pudding as soon as you take it out of the oven. This is a double recipe.
You can make half for a single recipe.

Credit: Tar

13/09/2022

Some of us are already baking for VVIPS mona England kore re busy🤣🤣🤣🤣



Credit: 🤷🏾‍♀️

12/09/2022

Baking is science

🔌🔌Pans SOZOS Grill & Bakes

19/08/2022

How to stack tiered cake

Utilizing boards in a stacked cake not only assists in stabilizing but also makes it much easier to place each tier onto the cake. Purchase or cut the boards so they are the same size as the cake layer (or else the board will show). It is also important to make sure the material of the board is sturdy and won't bend easily.

For smaller layers—6 inches or less—you can stack 2 cakes on 1 board. Do not try to stack more than 2 layers. Before putting the cake layer(s) onto the board, lightly place the next board on top of the previous cake layer to make an outline; this way you will know where to place the dowels, making sure they are actually under the next layer.

📍📍Baking Is Science

09/08/2022

31/07/2022

BAKING TIP:

If you forgot to grease your pan when baking, set it on a damp towel for a few minutes after removing it from the oven and your baked treats won't stick.

Baking Is Science
Moh's Doughy Delights

23/07/2022

♥️🥰📍💯

23/07/2022

SOZOS Grill & Bakes can you please attend my texts🤣👏🏽

19/07/2022

All the Buttercreams for this cakes were hand whisked no appliances were used and the texture was amazing👌🏽🤗

Baking Is Science🤗♥️💯

19/07/2022

SCONES TIPS

1. USE COLD INGREDIENTS AND UTENSILS
For a better rise, use cold butter or even frozen butter. The colder the better, and that extends beyond just ingredients, too. It's ideal to have a chilled bowl and pastry cutter as well.

2. FRUITS
If you're adding fruit don't use super juicy fruits and make sure you rinse and dry them well. If you're using frozen fruit, you don't have to thaw it if the fruit is individually frozen. If the fruit is in one big chunk, however, thaw, rinse and drain it as well as you can.

3. PLACE THE SCONES CLOSE TOGETHER
Place the scones, side by side and just touching, on a lightly greased baking tray that has been dusted with flour. Having the scones close together will help them rise, rather than spread, and will keep the sides straight and even.

4. PICK YOUR TOP
If you like your scones with a crispy brown top, try brushing them with a little milk before adding to the oven. However, if floury tops are more your thing, dust with a little plain flour before adding to the heat.

5. CONSISTENCY OF THE DOUGH
Make a sticky, wettish dough, it will give a better rise.

6. BE GENTLE
When handling the dough, be very very very gentle. If you interfere with the dough too much the scones will not be soft.

7. AVOID MIXING WITH YOUR HANDS
Use cold utensils instead of mixing with your hands, place the utensils in the freezer for a few minutes before use. The temperature of your hands is enough to start melting the cold butter so if you are using your hands the butter could melt too much and change the consistency of your scones once baked.

8. WORK QUICKLY
When combining the ingredients, work as if you are being timed ! As soon as you start mixing everything together the butter will start melting so be quick so that your scones have a better rise but remember to be gentle.

9. PREPARE IN ADVANCE
Measure out the dry ingredients beforehand so that you don’t stop to measure in between. Place the wet ingredients like eggs and buttermilk/amasi in the fridge so that they don’t melt the butter once you start mixing. Place your utensils in the fridge/freezer beforehand as well.

10. CUTTERS
If you use a biscuit cutter/glass to shape the scones do not twist it around as you press down. Press down straight so that your scones rise properly. If you twist when using a cutter the scones will not rise as they should.

Before starting please pray or ask God/ your ancestors for assistance. Making good scones is a fight so you need all the help you can get because there is so much science behind it and so many rules. Lets bake ❤️