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

1. Heat the oven upto 180 degree celsius and grease the muffin moulds
2. In a large bowl, mix the cream sugar and butter at a slow speed with an electric mixer
3. Add the eggs and mix it for another 2 minutes
4. Add refined flour, baking powder, salt and vanilla essence to the mixture
5. Put in the pineapples at the bottom of the moulds and top them with the batter
6. Bake the mixture for 20 minutes or until the toothpick inserts in the center comes out clean
7. 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

1. In a large bowl mix the flour, sugar, yeast, salt, gluten, bread improver & butter.     Mix them at slow speed
2. Add water and knead softly for smooth dough
3. Refrigerate it for 24 hours
4. 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
5. Again refrigerate it for 30minutes
6. Sprinkle cinnamon powder and shape them into rolls
7. Rest them for 30 minutes at room temperature
8. Prepare a spray mix of sugar and milk
9. Spray the liquid before baking at 200 Celsius for 17 minutes
10. Serve warm