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Ingredient
Top 5 dishes made from self-raising flour, plus extra for dusting
1 . Victoria sponge cake
Victoria sponge cake
Victoria sponge cake is a classic recipe easy to make any get together Enjoy with family and friends.
Ingredient
194 g
caster sugar
1 tsp
vanilla extract
1 tsp
baking powder
250 ml
double cream, whipped
1 box
strawberry (optional)
Cooking instructions
* Step 1
First whipped the cream with icing sugar until medium stiff peaks keep in refrigerator until use.
* Step 2
Heat oven to 190C/170C fan/gas 5. Grease and flour cake tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
* Step 3
Divide the mix between the cake tins, place into the oven and bake for about 30-35 minutes until risen and golden brown. The cakes should spring back when gently pushed in the middle or insert the tooth pick comes out clean. When ready, remove from the oven and allow to cool completely in the tin, before turning out onto a wire rack and cooling completely.
* Step 4
Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar garnish with fresh strawberries and Enjoy!
Note: if there is a photo you can click to enlarge it
2 . Steamed Azuki Stuffed Matcha Cakes
Steamed Azuki Stuffed Matcha Cakes
Steamed cake stuffed with ‘Tsubu-an’ (Sweet Azuki Paste) is one of my soul foods. It is easier to make than you think, however it can be challenging to wrap Azuki Paste with pastry. I absolutely recommend to freeze Azuki Paste. Roll it into balls, then freeze the balls, partially OR completely. That makes the wrapping easy. You can make plain cakes using this recipe by omitting Matcha Powder.
Ingredient
1/3 cup
Caster Sugar
1 pinch
Salt
4 tablespoons
Warm Water
2-3 teaspoons
Matcha Powder
Cooking instructions
* Step 1
Roll ‘Tsubu-an’ (Sweet Azuki Paste) into 8 balls. *Note: I recommend to freeze them, partially OR completely.
* Step 2
Combine Self-Raising Flour, Sugar and Salt in a bowl. In a cup, mix Warm Water and Matcha Powder, add to the flour, and form a dough. *Note: If it is too dry, add a very small amount of extra Water.
* Step 3
Divide the dough into 8 balls on a lightly floured surface. Flatten out each ball by hands into a cup shape that is large enough to wrap an Azuki ball. Place an Azuki ball in centre, then wrap around and seal the edges.
* Step 4
*Note: You can roll out each ball of dough using a rolling pin into about 10cm round. If Azuki Paste is firmly frozen, it will be easy to wrap.
* Step 5
Place each cake on a piece of baking paper (size 8 x 8cm). Steam for 10 minutes. Enjoy while still warm.
Note: if there is a photo you can click to enlarge it
3 . Savoury Buttermilk Cheese Scones
Savoury Buttermilk Cheese Scones
My Scone recipes are all based on Auntie Lorna’s scone recipe. Lorna’s scones are made with basic ingredients only. I started to use Buttermilk instead of regular Milk, and the Buttermilk version makes even nicer Scones. Today I added some grated Cheese and Chives to make these Savoury Scones. Lorna’s recipe has been evolving into a variety of Scones.
Ingredient
1/2 teaspoon
Salt
1 tablespoon
Caster Sugar
2-3 tablespoons
chopped Chives
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Place Flour, Salt and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Now you’d better cold your hands if your hands are warm. Using fingertips, rub the Butter pieces into the flour mixture until mixture resembles fine breadcrumbs. Do not over do it.
* Step 3
Add grated Cheese and chopped Chives, and mix to combine. Add Buttermilk and stir until a sticky dough forms. Knead gently until just combined and smooth.
* Step 4
On a lightly floured surface, use your hand to gently flatten the dough to 2cm thick. Then cut out scones using a round cutter or a drinking glass. *Note: Today I used 7cm cutter and made 12 scones.
* Step 5
Place scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Enjoy these Scones warm.
Note: if there is a photo you can click to enlarge it
4 . Buttermilk Scones
Buttermilk Scones
I have a great scone recipe. It’s my husband’s great-auntie Lorna’s recipe. ‘Lorna’s Scones’ are fail-free high risen scones that have rather dry texture and we all love it. When I used Buttermilk instead of regular Milk, the dough became too dry. I needed to change the ratio. This is the Buttermilk version recipe.
Ingredient
1 pinch
Salt
1 tablespoon
Caster Sugar
Cooking instructions
* Step 1
Preheat oven to 220℃. Line a baking tray with baking paper.
* Step 2
Place Flour, Salt and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Now you’d better cool your hands if your hands are warm. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs. Do not over do it.
* Step 3
Add Buttermilk and stir until a sticky dough forms. Knead gently until just combined and smooth.
* Step 4
On a lightly floured surface, use your hand to gently flatten the dough to 2cm thick. Then cut out scones using a round cutter or a drinking glass. *Note: Today I used 7cm drinking glass and made 12 scones.
* Step 5
Place scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Enjoy with jam and cream, Or your favourite toppings.
Note: if there is a photo you can click to enlarge it
5 . Cheese and Thai chilli scone 🧀🌶
Cheese and Thai chilli scone 🧀🌶
Cheese and Thai chilli scone is my take on scone to celebrate #internationalafternoontea 🫖 🍰🥰. I use just the basic scone recipe but add some grated cheese and top with Thai chilli flakes. Serve with spiced apple &pear chutney and cheese. A delicious #afternoontea to enjoy 🥰
Ingredient
pinch
salt
1 tsp
baking powder
100 g
mature cheddar, grated
1-2 tsp
chilli flakes
Cooking instructions
* Step 1
Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Mix the flour, salt and baking powder into a bowl.
* Step 2
Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle the grated cheese into the breadcrumb mixture and rub together until all combine.
* Step 3
Add some milk (I would add half first) then mix until it turn too soft dough. Add some more milk if the dough is too dry.
* Step 4
Lightly flour a surface, place dough on the surface, sprinkle some chilli flakes on top and roll out the dough to about 2cm thick.
* Step 5
Cut out the scones with a small cutter, then put on a sheet of baking parchment, glaze with a little milk or egg yolk. Slide onto the hot oven tray. Bake in the oven for 15-20 mins or until golden brown and cooked through.
* Step 6
Serve with some cheese and chutney.
Note: if there is a photo you can click to enlarge it
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