RAISIN AND OATMEAL BUN

Back in action,  playing  with my dough again, this time around using oat and raisin, can't believe my eyes how this Raisin and Oatmeal Bun  really swelled from the original size once I have baked them. 

Although you could use the yeast mixture after 10 minutes, I let the yeast sit for an hour then mix the dough. Another tip is to let the dough ferment longer and by doing that the bread turns softer and fluffier.

Trust me, it's worth making, Raisin Oatmeal Bun turns out wonderful and great to dip with a cuppa.  What you need are:

HOW TO MAKE YOUR OWN BEAUTY PRODUCTS AND SPECIAL CARDS

We spend a enormous amount of money on beauty products just to look pretty. How many of us know that there are simple homemade solutions that are available from your own kitchen. Give it a try religiously but one can't expect changes just by trying it out once but definitely you will see miracles if you apply it daily.

The most significant advantages of using the homemade products are that they are inexpensive, easily obtainable from your kitchen and allergy free, made from natural resources, totally no chemical is used and fresh, no worries about the shelf life of the product. There are several commercially-made beauty products that often do more harm than good, causing allergic reaction.

You'll find more details about how to make your own beauty products from this video. Will share a lot more beauty secrets in my next entry. If you want to know more about candle nut, check out this link : http://en.wikipedia.org/wiki/Candle_nut

CARD

Happy Mother's Day to all and have a great weekend to celebrate this special occasion. Thanks to ELLY for sending this beautiful card for Mother's Day.



Another one received from Love2Cook, thanks dear..

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CHOCOLATE RICE CAKE

My hand is really itching to bake since we had nothing for teatime. Normally would prefer baking rather than frying snack thus cut down unnecessary fat in our diet. Baked this simple cake, really easy and delicious. Since my family love to eat cake and cookies regularly so I need to choose one that is not very rich, used less fat and this one falls into the category. Let's bake...

YEAST PANCAKE

Hello everyone how do you do? Hope all is fine....

Really don't know what to serve for breakfast, suddenly my heart says how about pancake, it's very simple and fulfilling too. Next step is to check whether I have all ingredients on hand. Lucky for me, shortly after entering the kitchen I whipped up this fluffy pancake.  Although it takes a longer time to prepare because of fermentation it is worth the waiting - turns out wonderful.

This time used red bean paste bought from the store for the filling but you could use chocolate, kaya or even fruits or simply drizzle with honey, all are up to you. Here's the recipe:

INGREDIENTS

2 cups all purpose flour
2 teaspoons dry yeast
2 teaspoons sugar
1/2 cup warm water
1 and 1/2 cup warm milk
3/4 teaspoon salt
3 tablespoons melted butter
oil to grease the pan



METHOD

* Combine yeast, sugar and warm water in a small bowl. Keep 10 minutes or until frothy.

* In a mixing bowl combine flour, salt, butter and milk. Stir until no lumps.

* Add yeast mixture to the flour and stir well. Keep covered for one hour.

* Lightly grease the pan, pour 1/2 cupful of batter and turn when bubbles appear on top and cook the other side.

* Repeat the process until batter is used up. Place a piece of pancake on a plate, stuff with desired filling and fold into half. Enjoy..

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BAKED PAKODA

This Baked Pakoda  is one of the most mouth watering and delicious Indian snacks normally deep fried in oil until crispy.

 Made of besan (chickpeas flour) which is rich in protein, carbohydrates but gluten free. It is more flavorful thickener than wheat flour. The same flour is used to make bonda, pakora, papadum, bhaji and many more in Indian cooking.

 I too love to eat this but hesitant since it is fried. So tried the baked version,  Baked  Pakoda  turns out amazing minus the oil, we enjoyed having it with a cup of tea.