Mater- dei Concept

09/03/2024

Consistency is the Key. Make a move and God will perfect your desire.

12/01/2024

Do not allow any negative thing to affect your goal.

01/01/2024

MILK COOKIES.

RECIPE:

* FLOUR. 250G

* SUGAR. 50G

* POWERED MILK. 2TBSP

* HONEY. 1TBSP

* SALT. 1 TSP

* LIQUID MILK. 1CUP

* BAKING POWDER. 1TSP

* VEGETABLE OIL. 3TBSP

* EGG. 1

* VANILLA FLAVOR. 1/4 TSP

METHOD:

* POUR ALL WET INGREDIENTS INTO THE MIXING BOWL, TURN WELL.

* POUR SUGAR TO THE WET INGREDIENTS, MIX FOR 5 MINUTES AND KEEP ASIDE.

* TO THE FLOUR ADD THE SALT, BAKING POWER AND POWERED MILK, MOX WELL.

* GRADUALLY POUR THE DRY INGREDIENTS INTO THE WET INGREDIENTS, MIX TILL ALL IS WELL COMBINED.

* DIVIDE THE BATTER INTO 3 PARTS, ADD FLAVOURS OF YOUR CHOICE TO THE DIFFERENT BATTERS.

* GET 3 DIFFERENT PIPING BAGS AND GRADUALLY SCOOP THE DIFFERENT BATTERS TO DIFFERENT PIPING BAGS.

* PIPE THE BATTER INTO COOKIES MOLD AND BAKE FOR 5 MINUTES.

14/12/2023

Enjoy yourself for this life no get duplicate.

10/12/2023

With God by your side, you will surely make it.
Consistency is the key.

28/11/2023

RECIPE FOR PEPPERED BUNS

* FLOUR. 4 CUPS

* SUGAR. 80G

* BUTTER. 50G

* BLENDED ONION 1 MIDDLE SIZE.

* BLENDED FRESH PEPPER.

* BAKING POWDER. 1/2TBSP

* YEAST. 1/2 TSP

* MILK FLAVOUR. 1 TBSP

* POWERED MILK. 1 TBSP

* SALT. 1/2 TSP.

* NUTMEG. 1TSP

* WATER. 1& 1/4 CUP

* VANILLA FLAVOUR OR MILK ESSENCE. 1/4 TSP

METHOD:

* SIEVE FLOUR INTO YOUR MIXING BOWL.

* POUR ALL DRY INGREDIENTS INTO THE FLOUR AND MIX.

* ADD BUTTER AND MIX TILL ALL IS WELL COMBINED.

* ADD BLENDED ONION AND PEPPER, MIX WELL.

* ADD VANILLA FLAVOUR INTO 1 CUP OF WATER, MIX AND ADD TO THE FLOUR MIXTURE.

* ADD REMAINING WATER, BIT BY BIT, MIX WELL AFTER EACH ADDITION OF WATER.

* TAKE TO WORKING TABLE AND KNEAD FOR FEW MINUTES.

* TAKE BACK TO WORKING BOWL AND COVER FOR 20 MINUTES.

* AFTER 20 MINUTES, DIVIDE THE DOUGH INTO LITTLE PORTION BASED ON YOUR CHOICE OF SIZE.

* SPRINKLE LITTLE FLOUR ON THE TABLE OT YOUR PALM AND MOLD EACH DOUGH TILL YOU ACHIEVE A SMOOTH ROUND SHAPE.

* POUR ENOUGH VEGETABLE OIL ON YOUR FRYING PAN AND FRY ON MIDDLE HEAT TILL GOLDEN BROWN.

24/11/2023

FONDANT MAKING

(SUITABLE FOR DRY SEASON)

* ICING SUGAR. 1000G

* C.M.C. 1/2 TSP

* GLUCOSE. 3 TBSP

* GELATINE. 2 TBSP

* ROOM TEMPERATURE WATER.
9TBSP





METHOD:

* SIEVE ICING SUGAR INTO YOUR MIXING BOWL AND KEEP ASIDE.

* IN A SMALLER COOKING PAN OR BOWL, POUR THE 9 TABLESPOONS OF WATER

* SPRINKLE THE GELATIN INTO THE WATER, TURN WELL AS YOU ADD TILL THE GELATIN IS WELL DISSOLVED.

* ADD THE GLUCOSE AS SOON AS THE GELATIN IS WELL DISSOLVED, TURN WELL.

* TAKE TO HEAT FOR 1 MINUTE, KEEP ON TURNING IMMEDIATELY IT ENTERS HEAT TILL ALL IS WELL DISSOLVED. MAKE SURE YOU TURN CONTINUOUSLY TO AVOID IT BURNING ESPECIALLY IF YOU ARE USING POT,
REMOVE FROM HEAT AS SOON AS ALL IS DISSOLVED.

* ADD THE C.M.C DIRECTLY TO THE SIEVED ICING SUGAR AND MIX WELL

* USE YOUR EYE AND DIVIDE THE HOT LIQUID (DISSOLVED GELATIN AND GLUCOSE) INTO 3 PARTS, POUR 2 PARTS INTO THE ICING SUGAR AND MIX WELL,

* POUR HALF OF THE REMAINING LIQUID TO THE ICING SUGAR AND MIX, IF IT IS STILL VERY THICK, POUR THE REMAINING LIQUID AND MIX WELL

* PLACE ON YOUR WORKING TABLE AND KNEAD WELL.

* PUT IN AN AIRTIGHT CONTAINER (NYLON), AND TAKE TO FRIDGE ESPECIALLY IF YOU DO NOT WANT TO USE IT IMMEDIATELY.

* REMEMBER TO REMOVE FROM FRIDGE 8-12 HOURS BEFORE USING.

NOTE:
(1) AFTER MIXING THE GELATIN AND GLUCOSE, DO NOT POUR ALL THE LIQUID AT ONCE INTO THE ICING SUGAR BECAUSE NOT ALL ICING SUGAR HAS SAME CONSISTENCY.

(2) IN ABSENCE OF ROOM TEMPERATURE WATER, YOU CAN DISSOLVE THE GELATIN AND GLUCOSE WITH BOILED WATER, BUT MAKE SURE YOU DISSOLVE THE GELATIN FIRST BEFORE GLUCOSE, ALSO MAKE SURE YOU USE BOILED WATER. (WHEN USING HOT WATER DO NOT TAKE IT TO HEAT AGAIN)

12/11/2023

CLASSIC BUTTER-PIE. RECIPE

* FLOUR. 6 CUPS LEVELED

* SUGAR. 100G

* BUTTER. 80G

* SALT. 1/4 TSP

* POWERED MILK. 1 TBSP

* MILK FLAVOR. 2 TBSP

* BAKING POWDER. 1/2 TBSP

* YEAST. 1/2 TSP

* EGG. 1

* CINNAMON powder 1/4 TSP

* VANILLA FLAVOUR. 1/4 TSP

* WATER. 1 CUP

METHODS:

* SIEVE FLOUR INTO A MIXING BOWL.

* ADD ALL DRY INGREDIENTS TO THE FLOUR AND MIX

* ADD BUTTER TO THE FLOUR AND MIX TILL ALL IS WELL COMBINED.

* OPEN THE CENTER OF THE FLOUR AND POUR THE WET INGREDIENTS.

* MIX WELL TILL ALL IS WELL COMBINED.

* TAKE TO THE WORKING TABLE AND KNEAD FOR FEW MINUTES.

* SPRINKLE FLOUR ON THE TABLE AND ROLL TO FORM A RECTANGULAR SHAPE.

* PLACE THE ROLLED DOUGH ON AN ALREADY GREASED PAN AND ROLL LITTLE.

* WITH YOUR CUTTER OR KNIFE CUT BOTH SIDE INTO CUBES.

* EGG-WASH AND BAKE FOR 5-10 MINUTES.

31/10/2023

SWISS ROLL RECIPE ( VANILLA FLAVOUR )

INGREDIENTS:

* FLOUR. 50G

* SUGAR. 60G

* VANILLA FLAVOUR. 1 TSP

* MILK. 30G

* EGG WHITE ( LARGE). 4

* EGG YOLK (WHITE). 4

* SALT 1/4 TSP

* CORN FLOUR. 10G

* VENEGAR. 1/4TSP

METHODS:

* SEPARATE THE EGG YOLK FROM THE WHITE.

* Whisk egg white with balloon whisk or spoon for a few minutes.

* Add venegar to the egg and keep beating.

* Divide sugar into 2 and add one portion to egg white and keeping beating till it has stiff consistency, then keep aside.

* In another bowl, pour the egg yolk, liquid milk, vanilla flavour, and remaining sugar, mix well and keep aside.

* In another bowl sieve flour, and corn flour and add salt, mix well.

* Pour flour mixture to egg yolk and mix well.

* Gradually fold in egg white mixture to the egg yolk, do not mix for more than 1 minute.

* Pour into a greased and lined pan and bake for 5-10 minutes.

* When baked remove from heat .

* Remove the roll from pan holding the baking sheet and place on a smooth board or tray .

* Cut off the edge of the roll

* Spray jam on the roll and fold immediately.

* Slice according to your choice.

20/10/2023

Welcome to Our online burger class.

Course Outline

* Preparation of bread roll

* Homemade burger sauce

* Two ways of preparing burger filling

* Bonus class on butter-pie

Interested people should click on the below link Or message us on
08035636932.

https://chat.whatsapp.com/C0DYypa4D1ZK5b4DsZ2gh9

https://chat.whatsapp.com/C0DYypa4D1ZK5b4DsZ2gh9

17/10/2023

FONDANT MAKING

RECIPE FOR RAINING SEASON

* ICING SUGAR. 1000G

* GELATINE. 3 OR 4 TBSP

* GLUCOSE. 1 TBSP

* C.M.C. 1 TSP

* WATER. 8 OR 9 TBSP



METHOD:

* SIEVE ICING SUGAR INTO YOUR MIXING BOWL AND KEEP ASIDE.

* IN A SMALLER COOKING PAN OR BOWL, POUR THE 9 TABLESPOONS OF WATER

* SPRINKLE THE GELATIN INTO THE WATER, TURN WELL AS YOU ADD TILL THE GELATIN IS WELL DISSOLVED.

* ADD THE GLUCOSE AS SOON AS THE GELATIN IS WELL DISSOLVED, TURN WELL.

* TAKE TO HEAT FOR 1 MINUTE, KEEP ON TURNING IMMEDIATELY IT ENTERS HEAT TILL ALL IS WELL DISSOLVED. MAKE SURE YOU TURN CONTINUOUSLY TO AVOID IT BURNING ESPECIALLY IF YOU ARE USING POT,
REMOVE FROM HEAT AS SOON AS ALL IS DISSOLVED.

* ADD THE C.M.C DIRECTLY TO THE SIEVED ICING SUGAR AND MIX WELL

* USE YOUR EYE AND DIVIDE THE HOT LIQUID (DISSOLVED GELATIN AND GLUCOSE) INTO 3 PARTS, POUR 2 PARTS INTO THE ICING SUGAR AND MIX WELL,

* POUR HALF OF THE REMAINING LIQUID TO THE ICING SUGAR AND MIX, IF IT IS STILL VERY THICK, POUR THE REMAINING LIQUID AND MIX WELL

* PLACE ON YOUR WORKING TABLE AND KNEAD WELL.

* PUT IN AN AIRTIGHT CONTAINER (NYLON), AND TAKE TO FRIDGE ESPECIALLY IF YOU DO NOT WANT TO USE IT IMMEDIATELY.

* REMEMBER TO REMOVE FROM FRIDGE 8-12 HOURS BEFORE USING.

NOTE:
(1) AFTER MIXING THE GELATIN AND GLUCOSE, DO NOT POUR ALL THE LIQUID AT ONCE INTO THE ICING SUGAR BECAUSE NOT ALL ICING SUGAR HAS SAME CONSISTENCY.

(2) IN ABSENCE OF ROOM TEMPERATURE WATER, YOU CAN DISSOLVE THE GELATIN AND GLUCOSE WITH BOILED WATER, BUT MAKE SURE YOU DISSOLVE THE GELATIN FIRST BEFORE GLUCOSE, ALSO MAKE SURE YOU USE BOILED WATER. (WHEN USING HOT WATER DO NOT TAKE IT TO HEAT AGAIN)

13/10/2023

RECIPE FOR BLUE COLOURED CAKE:

INGREDIENTS:

* FLOUR. 250G OR 2 CUPS

* SUGAR. 170G

* VEGETABLE OIL. 1/2 CUP

* BLUE COLOR. 1 TBSP

* SALT. 1/2 TSP

* BUTTERMILK. 1 CUP

* EGG. 2

* WATER. 1/4 CUP

* BAKING SODA. 1 TSP

* VANILLA FLAVOUR. 1 TSP

* BUTTERSCOTCH. 1/2 TSP

* BAKING POWDER. 1/2TBSP

METHODS:

* Sieve flour into a mixing bowl.

* Add sugar, salt, baking soda, baking powder, into the bowl and mix well.

* Open the center of the flour and add all the wet ingredients like vegetable oil, egg, water, vanilla flavour, butterscotch, buttermilk and mix well.

* Add blue food color and mix till all is well combined.

* Pour batter into already greased pan and bake for 30/45 minutes depending on the temperature of your oven

30/09/2023

SWISS ROLL RECIPE ( STRAWBERRY FLAVOR)

INGREDIENTS:

* FLOUR. 50G

* SUGAR. 60G

* MILK. 30G

* EGG WHITE ( LARGE). 4

* EGG YOLK (WHITE). 4

* SALT 1/4 TSP

* CORN FLOUR. 10G

* STRAWBERRY FLAVOR. 1TSP

* VENEGAR. 1/4TSP

METHODS:

* SEPARATE THE EGG YOLK FROM THE WHITE.

* Whisk egg white with balloon whisk or spoon for a few minutes.

* Add venegar to the egg and keep beating.

* Divide sugar into 2 and add one portion to egg white and keeping beating till it has stiff consistency, then keep aside.

* In another bowl, pour the egg yolk, liquid milk, strawberry flavor, and remaining sugar, mix well and keep aside.

* In another bowl sieve flour, and corn flour and add salt, mix well.

* Pour flour mixture to egg yolk and mix well.

* Gradually fold in egg white mixture to the egg yolk, do not mix for more than 1 minute.

* Pour into a greased and lined pan and bake for 5-10 minutes.

* When baked remove from heat .

* Remove the roll from pan holding the baking sheet and place on a smooth board or tray .

* Cut off the edge of the roll

* Spray jam on the roll and fold immediately.

* Slice according to your choice.

23/09/2023

Our Upcoming Online Burger Class.

23/09/2023

Our upcoming Online Class on burger making.
Interested People should register with Us.

14/09/2023