Kugan's Kitchen Part 6

Dev, I am so happy that your carrot cake turned out well.
I am happy that you can tweak and make things.
I am learning hard how to omit eggs in nice cakes.
Thanks Dev, take care, Kugan98

My dear P.S Tamby, I have asked my Thai friend for a vegetarian Thai cutlet.
We will see, what she posts for us.
Or can you describe what were the main ingredients in the cutlet.
Was noodles used in the cutlet? Thanks and take care, Kugan98

Rubenee's family went to India for a pilgrimage.
I made a high tea to welcome them.

Pizza, noodles , carrot cake, savoury buns, sweet buns, kuih koswee and sago china grass.

Here is the spread:

http://farm7.static.flickr.com/6146/...40b8fcc6_z.jpg

http://farm7.static.flickr.com/6069/...5e0c7c6008.jpg

http://farm7.static.flickr.com/6067/...9ae34b2263.jpg

Here is the recipe for sweet buns.

SWEET BUTTER BUN

Ingredients:

1 tbs yeast
4 tbs sugar
½ cup warm milk

2 cups flour
4 tbs melted butter
½ cup warm milk (add as needed )
Little salt


Butter Cream:
200 grms soft butter
5 tbs icing sugar
1 tsp vanilla essence

Method:

Mix the yeast, sugar and warm milk in a bowl. Let it become foamy.

In a bowl, mix the flour, and salt. Pour the yeast mixture in the flour.
Knead to a soft dough, add in the melted butter, and add more milk,
as needed and knead to a soft dough.

Let it rest in a bowl covered with a cloth. It should double in size.
Punch the air out of it and knead again for 5 minutes.
Make small balls from the dough and arrange in a greased tray.
Let it rest, till it doubles in size again.

Preheat the oven to 190 degrees Centigrate.
Place the tray and bake for about 20 minutes, or until the top gets golden.
Remove and let the buns cool completely.

Beat the butter, sugar and essence until fluffy.
Using a icing noozle, inject the icing into the buns.

THE SWEET BUNS. (can you see the place where the icing is injected)

http://farm7.static.flickr.com/6195/...5546f6e7_z.jpg

THE BUN WITH THE CREAM ( I used only little cream )

http://farm7.static.flickr.com/6204/...7914d849ff.jpg

THE ICING NOOZLE:
http://farm7.static.flickr.com/6062/...2e7a37bfbb.jpg

My dear friends, I need a help from my IT friends.
I like to print the name of the dish on my pictures.
You see, the sago china grass, the name is there.
When I print the name, the printing does not come when I post.
Do we need special soft ware? Then how come the name has
come on sago China grass? Can anyone enlighten me?
Thanks, Kugan98

Kugan, I died and went to heaven on seeing your spread.:omg: I wished I was your neighbour. Fantastic Kugan. How you can manage to do so many kinds.
Your buns look so yummy. Nothing like homemade ones. Let me try and see.
Your sago china grass looks so beautiful.
Sorry Kugan, I am not an IT expert, hope someone will help you.
Well done Kugan. Thanks. Gulabjamun.

Kugan, I wouldn't mind going on a pilgrimage too if I could get a spread like this when I come back! Everything looks
yummy!!

Dear K
Do you have any different recipe for uluththam kanji/kooL?
Need them for mum, who is recuperating at home now.

OMG... what a spread!!!... savoury bun and noodles recipes pls....

to write on pics, try this... very simple...http://picfont.com/