Ingredients
4 free-range eggs
225g/8oz sugar
225g/8oz self-raising flour
225g/8oz butter, melted
Method
1. Preheat the oven to 180C/350F/Gas 4 and prepare two 12-hole tartlet tins with fairy cake cases.
2. Whisk together the eggs and sugar until light and fluffy.
3. Gradually add the flour and the butter, folding the mixture together gently.
4. Pour the mixture carefully into the fairy cake cases.
5. Bake the cakes for 10-15 minutes, until golden on top and a skewer carefully inserted into one of the cakes comes out clean. Allow to cool for ten minutes on a wire rack before removing from the tin.
[source : Harvey Bertram-Brown from Taste of My Life]
Ingredients
125g soft margarine or butter
125g caster sugar
125 self-raising flour
2 eggs
Variations:
Vanilla ~ 1 teaspoon vanilla essence or extract
Lemon ~ grated rind of 1/2 lemon
Orange ~ grated rind of 1/2 small orange
Chocolate ~ replace 2 tablespoons of flour with same weight of cocoa powder
Method
Line 12 section bun tray with paper cake cases. Put all the ingredients into a bowl, with your chosen flavouring, if using, and beat together until smooth. Divide the cake mixture evenly between the paper cake cases using a dessertspoons and level the surface. ( I used just ice-cream scoop)
Bake in a preheated oven 180C for 15 minutes until springy to the rouch. Leave for 5 minutes in teh tray , then remove cakes to a wire rack and leave to cool completely.
[Source : Rossy Bakes]
Ingredients:
200 g bread flour
10 g powdered milk
½ tsp salt
5 gr instant dry yeast
15 gr sugar
10 gr butter
1 egg (a whole small egg)
120 ml warm water
Directions:
Dissolve yeast and a half portion of sugar in warm water let stand about 5 minutes until it bubbly.
Combine all dry ingredients together and sift so there are no lumps.
Add remaining sugar and butter, and pour in all the liquid and egg into the dry ingredients.
Knead it until it no longer sticks to your fingers, smooth and elastic.
(It will be sticky at first, but don’t add more flour, it will work up right after a little time. It might take as much as a half-hour, so be patient.). Proof the dough for the first time for 45 minutes or until doubled the size.
After dough has risen the first time, punch it down (deflate) to remove gas bubbles before shaping. To do so, use your fist and punch down in the center. Divide the dough into 5 -6 portions and roll each into a ball, then
let it rest, covered, for approximately five minutes. This rest period allows the elastic gluten strands to relax and makes shaping easier.
Roll it, swiss roll style, place in greased bread or loaf pans. Set aside to rise a second time until doubled in bulk again.When the dough has risen, cut the middle part of the dough surface for each portions using scissors. Let it rest for 10 minutes.[see picture]
Place the butter on top [see picture]
Bake in a preheated oven at 180 °C for 40 minutes or till done.
Indonesian version click here.
Source : hidehide.net
