Multi Recipes I – Canadian Specials

One of the acquaintances of my husband from Canada presented him with a Canadian Recipes Book. Though most were not appealing some were appealing and I tried those. Here I want to share those with you which you can also try at your leisure.

Cream Fingers

Ingredients

All purpose flour (Maida)        250 gms
Fresh cream                              125 gms
Sugar                                          2 tsps
Salt                                              a pinch
Fresh yeast granules                1 tsp
Milk                                             2 tbs

Cream fingers

Cream Fingers

Method

Heat the milk and take out when it is warm. Add the yeast along with a teaspoonful of sugar and mix well. Heat the cream over hot water and when it melts add the remaining sugar with salt. Slightly stir. Add the yeast milk sugar mixture now to this and mix. Allow this to ferment for about an hour. When you watch you would see a few air bubbles and increased height if it is fermented. Add this now to the pre-sieved flour and knead well to make dough. Cover the dough with a cloth and keep it aside in a warm place to enable it to double. As you prepare the dough for chapatti, in the same way beat and knock well to make the it very soft to your fist. Divide into convenient sized balls and roll each to a thickness of ¼”. Each rolled strip should be about 3 to 4 inches in length as well as 1 inch wide and simultaneously the corners are rounded. Keep these covered in a warm place again to
rise. Carefully brush each roll with a mixture of milk and sugar to glaze when baked. Bake these in a oven for about 25 to 35 minutes keeping the temperature at 180–190°C (350–375°F). In between ensure that whether these are baked by switching off the oven temporarily after 20 minutes. By this you can assess the exact time required to bake these well. When baked fully, take out and cool. You can dust them using icing sugar if you feel or dip them in boiled coco mixed with sugar and cool. These fingers form good snacks with tea, especially children like to eat them with milk.

Canadian Buns

Whenever we buy buns I had a craze for making them bur postponed it till I came across the Canadian recipe. Till I made it successfully I never knew it was so easy to make. Readers may just ignore the shape as I was not very particular in the maiden trial to make them well rounded. Here is the procedure.

Ingredients

All purpose flour (Maida)         250 gms
Fresh egg                                    1
Sugar                                           1 tsp
Fresh butter                               75 gms
Salt                                               1 tsp
Fresh yeast granules                 1 tsp

Canadian Buns

Canadian Buns

Method

Heat the water and when it is warm add the yeast and stir to dissolve it with a little sugar. Sieve the flour. Add the above yeast mixture to half of the flour so that the entire is like a batter. Co0ver it and keep in a warm place overnight to rise. In the morning beat the egg slightly and add to the batter along with the remaining sugar and salt. Mix well and beat again using a wooden ladle. Add the remaining flour to make the batter to stiff dough. Knead like chapatti for about 10 to 15 minutes to make it softer. Cover and keep in a warm place again to double. Then knead again with the butter. Allow to remain in the warm place for another about an hour to rise. Once it becomes very light, divide into equal balls and shape them like buns. Place them over a baking tray close together and again wait for about an hour to rise. Now bake at 180–190°C (350–375°F) for about 25 minutes checking after 15 minutes once. The buns should become brown at the top. To glaze them use milk with sugar dissolved and brush lightly at the top when it is very hot. Allow them to cool.

(To continue)

Advertisements

Comments are closed.

%d bloggers like this: