There are days when i wake up and realise that i have nothing for breakfast. Today i woke up at 6 am and the first thing i thought about was the fact that i didn’t have anything for Timmy’s lunchbox. I quickly washed my face and headed straight for the kitchen and when i opened the cupboard doors, the first thing i saw was cocoa and it was decided that chocolate muffins were the way.
Here is an easy recipe i used:
- 2 cups cake flour
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 1 cup milk
- 1 cup warm water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 medium eggs
Pour flour and all the dry ingredients in one bowl (flour, sugar, cocoa powder, sugar, baking powder, baking soda, salt
Whip all wet ingredients together and pour over the dry ingredients, mix with a hand mixer or simply use a spatula to mix
Pour mixture into greased baking pans and bake in a preheated oven of 170 C for 15-20Mins or till an inserted toothpick comes out dry
Remove and allow to cool
So a few days ago i was craving some scones. I know i already have a recipe for scones on this blog so i won’t bore you with the details. Here are some of the great pictures of the scones and i served then with marmalade.
So i am pretty sure every Zimbabwean (who is on social media) has come across this recipe. I mean every week there are posts on facebook with variations of these sweet buns and honestly Zimbabweans are in love with this recipe.
I first tried out this recipe in 2011, back when the Baking and cooking ZW diaries Facebook group had about 800 members. Back then they were called Fiso’s buns. Lets just say it was an epic fail. Fast forward to 2014/15, someone else updated the recipe and made tangzhong and its been a hit. So today i decided to make some and i think i did well. Here is the recipe:
The little secret to making super soft buns is adding a flour-water thick roux or paste which the Japanese call Tangzhong. They have used this method for years and as a result they are known for making the softest/fluffiest breads in the world. Other Asian countries have borrowed the recipe and now the method is among us Zimbabweans 🙂
Supersoft buns recipe
3 and 3/4 cup all purpose/ plain or bread flour
4tbs melted butter
2tsp instant yeast
1cup luke warm milk
Flour/water mixture (roux/Tangzhong)
1. Start by making the roux, in a small pot mix 1/3flour and 1cup water then heat the mixture on medium heat and stir continuously until it forms a thick mixture. Remove from heat and mix thoroughly the mixture until it looks smooth and sticky as shown in the picture. Leave the mixture to completely cool to room temperature and set aside for later use.
2. In a bowl put 3 and 1/2 cups flour, add salt, sugar, yeast and mix. Make a well in the centre and add melted butter, lukewarm milk, egg. Mix well.
3. Add the roux ( that flour paste) to the dough mixed in step
2 and mix well as shown in the picture. Using the remaining 1/4 cup flour dust the surface regularly as you knead the dough for 15mins. Add a little more flour if its too thin. The dough is very sticky so add a little flour on the surface as you knead until it looks smooth and elastic.
4. Put a tsp of cooking oil in a clean bowl and put the dough, roll it over to completely coat it with oil then cover with plastic wrap or damp kitchen towel, put in a warm place and allow to rise for about 1hr. ( I switch on my oven 2-3mins then off to create a warm environment for the dough to rise)
5. Punch the dough and knead about 1min on a floured surface to remove all air bubbles. Divide the dough into 12 and shape into tight balls and place them in greased 9x13inch deep baking pan. Dust your hands with a little flour on shaping to prevent any stickiness.
6. Place the little balls about 1.5-2cm apart and cover the pan with greased plastic wrap to prevent buns from sticking on it after rising or cover with a damp clean kitchen towel. Put the buns in a warm place again and allow to rise again about 30mins.
7. Preheat oven to 400F or about 200C and bake for about 15mins or until nicely browned.
8. As soon as they come out of oven brush with sugar water syrup to glaze.
Result should be super-soft buns, very fluffy.
Serve with any hot beverage of your choice. Amount of sugar can be reduced and that converts them to savory buns to eat with soup.
Happy cooking ladies using this ancient Japanese recipe Tangzhong 🙂
Hello people, its been forever since i posted on IG and the blog! Long story short, my phone broke and i fixed it, then i went to Zimbabwe and it fell again and this time the camera cracked too. Tim was tired of the expensive iphone repairs and he got me a Samsung on my birthday. (He claims i never used to break Samsung and that this buying of phones every year only started when i got an iphone haha!) Anyway i am back and really loving how this new phone makes my pics look semi proffesional.
Dessert is a big deal to me especially in summer but lets be honest, who has time to make dessert after a long day of working. Mothering, hustling, being a wife and everything else is hard to balance that’s why an easy to make dessert was the way to go.
Quick story, i legit made my first youtube video but i don’t have a proper video editor. The cheapest editor i could get was R750 and honestly my bank account said no so youtube is on hold for now.
Here is the recipe:
- 2 1/2 cups of Ultramel vanilla custard
- Sponge cake (cut into small pieces)
- 175g of plain yogurt (i used vanilla yoghurt, big mistake, the layering did not come out right but still delicious)
- Granadilla pulp
- 2 cups of Raspberries or mulberries and strawberries (honestly whatever berries you fancy)
- 1 /2 tablespoon of vanilla extract
- 2 tablespoons of icing snow
- Whisk together Plain yogurt, 2 tablespoons snow sugar and vanilla extract.
- Place few cake pieces at the bottom of the glasses,And drizzle with granadilla pulp , then layer the rasberries top of the cake and then custard and yogurt.Pour the blueberry sauce on top.You can repeat the layering
- For decoration top each glass with fresh mulberries , blueberries, strawberries and mint leaves.
- Store in the fridge for few hours and serve
So for the past few months i have been talking about putting up the recipe for lemonade and a week ago i attempted to make a video which i uploaded to IGTV and it was sort of a flop. Anyway here is the recipe for lemonade. Its super easy to make and really delicious.
- 6-9 lemons
- 6 cups of water
- 1 cup of granulated sugar
- blocks of ice
- Squeezed the lemons to make 1 cup of lemon juice (Note: make sure you rub the lemons between your hands to ensure that you get as much juice as you can from each lemon)
- Add the cup of sugar to the 6 cups of water and bring to boil. Stir continuously until all the sugar has dissolved.
- Once the sugar has dissolved remove the pot from stove and let it cool.
- When the sugar solution has cooled down add it to the the lemon juice.
- Add the blocks of ice and add a few mint leaves.
Its May and winter is fast approaching. I don’t know what it is about winter but I tend to cook comfort food than any other time of the year. Every month I buy a pack of beef bones for R150 (5kg) and I must say they are the meatiest juicy bones ever. So last week I was craving something delicious and I decided to make beef bones. I filled up my slow cooker with the bones, added some spices, onions, tomatoes, carrots, mushroom and 8 hours later I had a delicious stew which I served with rice.
Growing up, my mum always served beef bones with stew but when I got married my husband preferred beef bones served with rice.
My favorite meal of the day has always been dinner. Ever since i was young, i used to enjoy my dinner and preferred it over any other meal. Lately i have been trying to be creative with breakfast (i.e trying to be health conscious haha!). I am a working mum and to be honest i never have time to sit down and have breakfast. I usually have breakfast on the go thanks to Timmy who drives me to work sometimes. Muesli, fruit and yoghurt has always been my go to because its the easiest to put together in under 2 minutes. It may not be obvious why i love muesli but its high in fiber, packs less sugar than other cereals and its super filling. My favorite brand is the jungle energy crunch tropical which is packed with all sorts of dried fruit, nuts and seeds. Top that with plain yoghurt and add some berries and you have got yourself a winner. If you have a sweet tooth then add a bit of honey and i promise you, your morning will be made.