Monday, September 1, 2014

Homemade Mini Buns

I am Stella from Srilanka

Mini buns are quick and easy to make. A simple recipe. Try it! 



  • ½ pounds, ⅞ ounces, weight Plain Flour
  • ¼ ounces, weight Yeast
  • 1 ounces, weight Sugar
  • ½ Tablespoons Salt To Taste
  • 7 tablespoons, 1 teaspoon, 5-⅛ pinches Warm Water
  • 1 whole Egg, Beaten, Divided Use
  • 1 ounces, weight Butter, Softened


In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute.
Next add water and half of the beaten egg. Mix. 
Add butter and mix until combined. 
Knead by hand until smooth and elastic, about 10 minutes.

Cover the dough and let rise in a warm place for about 30 minutes. 
After that, punch the dough down and make 8 round balls and allow
 them to rise for 10 minutes .

Take the balls and place on a greased baking tray and allow to
 rise for 25 minutes. 
Next brush the remaining beaten egg over the top of the buns .

Bake at 200ºC for 20 minutes or until golden brown.

Serve hot.


Sunday, June 1, 2014

Homemade Bundt Cake

I am Stella from Srilanka
This is a really popular cake. Easy to make with just a little time.

  • 5-⅓ ounces, weight Cake Flour, Sifted
  • 1-½ teaspoon Baking Powder
  • 2-⅔ ounces, weight Butter
  • 6 whole Eggs, Separated
  • 7 ounces, weight Sugar
  • 1 teaspoon Vanilla
  • _____
  • ½ cups Sugar
  • ½ cups Water
For the cake:
Sift the flour and baking powder into a bowl three times. Set aside.
Melt the butter in a small pan over low heat. Once melted, remove from heat and let cool. Set aside.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks into the whites mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the cake batter into a 9-inch bundt shaped cake pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 25 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back.
Remove the cake from the oven and let cool .
For the syrup, add sugar and water into a heavy-bottomed pan and heat over low heat to 105C degrees. Use a candy thermometer. The sugar should dissolve and the mixture should thicken to syrup consistency. Let cool.
Next place the cake on a serving plate and pour sugar syrup over the center of the cake. Let cool. Serve and enjoy.

Saturday, March 1, 2014

Homemade Cupcakes for kids Birthday


These cupcakes are really delicious and cute. Try this recipe.


  • 1-⅔ cup All-purpose Flour
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 6 Tablespoons Butter
  • ⅔ cups White Sugar
  • 3 whole Egg Yolks
  • 1 teaspoon Vanilla
  • ½ cups Milk
  • 1 container Buttercream Frosting, 16 Ounce Tub, Or Your Favorite Recipe
Preheat oven to 175 C.
In a medium-sized bowl sift together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Add the vanilla and beat until combined.
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.)
Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. Use a piping bag with a star nozzle if you have one.
Serve and enjoy.

Wednesday, January 1, 2014

Homemade Steamed Buns

These buns are very soft and delicious.You can adapt this bun recipe to your own taste. A kid-friendly recipe, they're shaped like a porcupine!


  • ½ pounds, ⅞ ounces, weight Bread Flour
  • ¼ ounces, weight Sugar
  • ¼ ounces, weight Yeast, Active Dry
  • ½ teaspoons Salt To Taste
  • 1 teaspoon Olive Oil
  • 8 tablespoons, 2 teaspoons, 6 pinches Water
  • _____
  • 3 tablespoons, 1 teaspoon, 2-⅓ pinches Coconut Pani Or Coconut Treacle
  • ¼ teaspoons Cinnamon
  • ½ teaspoons Sugar
  • 3-⅝ ounces, weight Desiccated Coconut
Preparation Instructions
Sift the flour. In a mixing bowl combine the flour, sugar, yeast and salt. Mix well about 1 minute. Pour in olive oil and water. Mix well. Now clean your dry working surface and knead by hand about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 15 round lemon-sized balls.
Now take out each ball and roll out with a rolling pin until you get a disk (2 1/2-inch diameter and 1/4-inch thick).
To make the coconut filling, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to a boil (you need it to be around 100ºC degrees so use a thermometer). Then add the pani mixture to the desiccated coconut and mix well. Let cool.
Now place about 1 teaspoon of sweet coconut mixture in the middle of each disk. Roll into a ball. Next shape the dough into a oval shape. Using sharp scissors, snip the top of the dough to form prickles to shape it like a porcupine.
Now put the porcupine on top of oil paper or baking paper. Place porcupine buns in a steamer and steam over a pan of boiling water for about 10 minutes. When the porcupine buns are cooked, remove from the steamer and place on a dish.
After that, you can decorate the porcupine buns with eyes, a mouth and whiskers. I’ve done so in the photo using food coloring for the eyes and mouth and coconut husk for the whiskers.
Serve warm.