New Recipes

1 Add 15L milk to a saucepan; Bring to the boil over a high heat (keep on stirring); Turn off the heat; Add seasoning (1); Keep on stirring till the milk begins to curdle 2.


Ingredients :

240g plain flour, 1t salt, 155ml milk, 2T raisins, 1/4t saffron strands, some white orchids.

2t instant yeast, 1T caster sugar, 3T butter, 2T yoghurt.

Preparation :

1. Add 125ml milk into a saucepan; Cook over a low heat till warm (keep on stirring); Turn off the heat.
2. Strain 240g plain flour together with 1t salt through a sieve to a big stainless steel bowl; Add seasonings; Mix well; Gradually add the warm milk from the step 1; Mix well; Knead into soft pliable dough; Cover with a plate; Set aside for 12 hours to ferment at room temperature.
3. Add 30ml milk into the saucepan; Bring to the boil over a low heat (keep on stirring); Turn off the heat; Soak 1/4t saffron in the hot milk.
4. Pre-heat an oven to 250 degree celsius.
5. Dived the dough from the step 2 into 5 equal portions;
Roll out each portion of the dough into 1.5-cm-thick circles with its centre thinner than the edges by using a rolling pin; Arrange on a baking tray with baking paper; Sprinkle raisins and saffron milk over the circles.
6. Put the baking tray in the oven; Bake till golden brown (about 10 minutes); Remove; Arrange on a serving plate; Garnish with white orchids; Ready to serve.