Recipe Courtesy – Ankit Mangla, Executive Chef, Plaza Premium Lounge India
Pineapple Upside down Cupcakes
INGREDIENTS
Pineapple Slices, drained- 1 tin chopped
Refined Flour- 250 gm
Sugar- 250 gm
Butter- 250 gm
Baking Powder- 5 gm
Salt- a pinch
Eggs- 5 no.
Vanilla Essence- 2 drops
METHOD
- Heat the oven upto 180 degree celsius and grease the muffin moulds
- In a large bowl, mix the cream sugar and butter at a slow speed with an electric mixer
- Add the eggs and mix it for another 2 minutes
- Add refined flour, baking powder, salt and vanilla essence to the mixture
- Put in the pineapples at the bottom of the moulds and top them with the batter
- Bake the mixture for 20 minutes or until the toothpick inserts in the center comes out clean
- Serve warm
Cinnamon Roll
INGREDIENTS
Refined Flour- 250 gm
Sugar- 15 gm
Yeast- 5 gm
Gluten- 2.5 gm
Bread Improver- 1 gm
Water- 150 gm
Butter- 15 gm
Cinnamon Powder- 5 gm
Butter- 150 gm
METHOD
- In a large bowl mix the flour, sugar, yeast, salt, gluten, bread improver & butter. Mix them at slow speed
- Add water and knead softly for smooth dough
- Refrigerate it for 24 hours
- Take it out & rest it for 15 minutes, then roll and laminate it with butter 3 times each side, dusting with flour in each layer for a smooth dough
- Again refrigerate it for 30minutes
- Sprinkle cinnamon powder and shape them into rolls
- Rest them for 30 minutes at room temperature
- Prepare a spray mix of sugar and milk
- Spray the liquid before baking at 200 Celsius for 17 minutes
- Serve warm
