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Red Velvet Cake
Ingredients
1 & 3/4 cups cake flour
1 cup white sugar
1/2 cup vegetable oil
3/4 cup buttermilk
2 eggs
1 & 1/2 Tbsp cocoa powder
1 Tbsp gel red food colouring
1 tsp bicarbonate of soda
2 tsp vanilla essence
1 tsp white vinegar
1/2 tsp salt

Instructions
1. In a large bowl mix sugar and oil . Then add vanilla and eggs . Mix well.

2. Add buttermilk . Mix , then add red food colouring. Mix .
Sift in flour , bicarbonate of soda, cocoa powder and salt .Mix until all ingredients are well combined.

3. Add white vinegar then gently mix .
Line a square cake pan with parchment paper and grease the sides with butter or oil .Pour the batter (mixture).
I used 8 inch square baking pan.

4. Bake in a preheated oven at 160 Degrees Celsius for 50 minutes or until well baked( depending on your oven).

5. Let the cake cool off completely before you frost it.

6. After cooling off trim the top part of the cake and cut off the edges as well .Cut it into half then cut off those halves into two so that you can have 4 layers.

7. Frost the cake with the whipped cream. Then sprinkle some crumbles on top for the final look .( Make the crumbs using the top part of the cake you cut off or the edges you cut off ).

Note❗️* The making of red velvet cake is scientific . One mistake everything can go wrong . DO NOT substitute or leave out any ingredient. Use the ones listed above . Yes , you do need both buttermilk and vinegar when making red velvet cake .

FOR THE CREAM
1/2 cup cold heavy or whipping cream
3 Tbsp icing sugar
1 tsp vanilla essence

* Add all 3 ingredients in a large bowl. Beat until you get a thick consistency.
Note : Make sure the heavy or whipping cream is extremely cold .

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MAKE YOUR OWN AGEGE BREAD

INGREDIENTS

550g (3.6cups) strong bread flour

3 and 1/8 teaspoon (8.8g) active dry yeast

1 and 1/8 teaspoon (6.4g) salt

4 tablespoon veg oil

70g (1/3 cup) sugar

150ml milk

80ml lukewarm water

200g tangzhong (Find below how to make tangzhong)

How to make tangzhong:

50g (1/3 cup) bread flour

250ml (1 cup) water

Mix flour in water and stir well so you don’t have any lump. Cook on medium-low heat, stir consistently with a spoon or whisk to prevent the mixture from burning and sticking while you cook it.

The mixture will become thicker and thicker. Once you notice lines start to appear in the mixture for every stir you make with the spoon the tangzhong is ready or if you have a thermometer use it to check the temperature. Once it’s 65degrees it’s done. Remove it from heat.

Pour this mixture into a bowl and cover with a cling film sticking onto the tangzhong. Leave to cool to room temperature.

HOW TO MAKE AGEGE BREAD (NIGERIAN BREAD)

In a mixing bowl mix the flour, salt and sugar.

In a different bowl put the water, 1 teaspoon of sugar and yeast and whisk. Leave the mixture for 5-10 minutes till the yeast foams.

Activated yeast

In another bowl, whisk together the milk, tangzhong(all) and veg oil.

Make a well in the center of the flour and add in the yeast mixture and milk mixture. Mix and knead until the dough comes together. Keep kneading until the dough is smooth.

Note: The dough will be wet and sticky at first but when you knead and knead well it becomes elastic. Work that arm????

It should not be too sticky on the surface. I kneaded the dough for about 50 minutes by hand. Trust me you want the strongest person in your household for this task.

If you’re fortunate to have a mixer , use the dough hook and knead with it or a food processor that has that function. This will take about 15-20 minutes. Rest the processor at intervals.

You need a floured surface because the dough will be wet and sticky at first.

When the dough

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WHIPPED CREAM RECIPE

INGREDIENTS
👉Powder whipped cream-500gWhipped cream recipe
👉Powder whipped cream-500g
👉Cold water-2cups.

Procedure
You measure your powder whipped cream in a bowl and add your cold water whipped on a high speed for 3-5 mins(it's will be stiff it's shows it's ready)
If you are to use it for cake make sure ur cake is already refrigerate (cold to make ur work easier)
All YOUR equipment to use for whipped cream must be cold to make work easier .don't deliver it in the afternoon deliver in the morning or evening because of sun

WHITE LINE DOUGHNUT(Pillow doughnut)
INGREDIENTS:
Flour 500g
Yeast 1tbsp
Sugar 100g
Butter 40g
Egg 1
Nutmeg 1/2tsp
Salt -pinch
Milk 1tbsp
Warm Water 1cup

Directions
In a bowl, combine your flour,butter, sugar, yeast, salt & milk together.
Add your egg, then you add water, half first and then half..........mix, mix, mix
Then start to knead your dough,,THOROUGHLY on a floured surface till dough is soft, warm and stretchy.

You can knead for 30 minutes for a softer doughnut
Dust a tray with flour
Shape into balls an allow to rise in a warm place for an hour.

For the frying, put your frypan on your cooker.
Pour in vegetable oil up to almost half of the pan.

Allow to heat up and reduce it to low heat.
Use your cake scraper to lift the doughnuts into the hot oil.
Allow one side to fry brown before turning to the other side.(note:continuous flipping won't result to white line doughnut)
When done, remove from fire and drain.

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PANCAKES

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2 cups cake flour
250 ml milk
8 spoons sugar
2 eggs
Half teaspoon salt
30 ml oil
2 spoon baking powder
Tspoon ground cinnamon

Mix all the dry ingredients together.

Mix milk, oil, eggs together. Slowly pour the milk mixture into the dry ingredients and stir. Mix well. Let it rest for about 10 minutes while u wash your dishes.

Heat your stove and put it on 4. If it’s too hot they will burn, if it’s too low they will suck up all the oil. Put your frying pan on the stove till it’s hot. For each pancake I put a teaspoon or oil and half a teaspoon of margarine on the pan till it melts. Then poor the mixture slowly at the centre of your pan. Let it spread out on its own.

Give it about 30 to 40 seconds or till its golden brown at the bottom and flip over. Do the same on the other side.

Enjoy for me as well

😍 HOMEMADE BUTTER CAKE 😋

Ingredients you need:

2 large eggs
125 grams of flour
125 grams of sugar
½ cup of vegetable oil
½ cup of milk
1 tablespoon vanilla or orange essence
1 tablespoon baking powder

Preparation:

Once you have all the ingredients, try to separate them according to the

measurements you will need to prepare this recipe. When this is ready, you must begin to follow each step in depth to have the perfect Mexican mantecadas


Preheat the oven to 180 degrees and place the paper cups in the shortbread mold.

In a cup place the flour, baking powder and yeast, then reserve it.

While, in another cup you must place the sugar and the eggs, in this case you must beat until all the sugar has completely dissolved.

Proceed to add the milk, the essence of either vanilla or orange, and the orange zest. You must mix again.

Go adding the oil gradually and slowly, while you mix until you achieve a uniform and homogeneous mixture.

To this mixture you will have to add the one you reserved in the first step along with a tablespoon of salt. You should keep mixing, but not as much. Then let it rest for about 15 minutes.

Add the mixture to the mold that you already have ready. You must cook it for 20 minutes in the oven, then let them cool for a couple of minutes and they are ready to be eaten.

Mexican mantecadas last in perfect condition, that is, crispy and fresh for two or three days. So you can have an exquisite snack for several days.

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It's Monday... We are open for business
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My birthday is in few weeks and I wanna offer a free online class on how to bake vanilla cake, it's not just anyhow vanilla, it's my special recipe
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