Orange Yogurt Cake

Ingredients

Flour (maida) - 2 cups
Baking powder - ½ tsp
Butter - ¾ cup
Sugar - 1 ½ cup
Eggs – 3
Yougurt - ½ cup
Orange juice - ½ cup
Orange zest - 1 tbsp
Vanilla essence - ½ tsp
Salt - ¼ tsp

Preparation

Add baking powder to the flour sieve twice
sprinkle orange zest in the flour and keep aside.
Powder the sugar and mix well with soft butter.
Separate egg yolks and white.
Add the yolks and salt to the butter sugar mixture
beat to a silky consistency.
Beat egg whites to its peak and keep aside.
Add yogurt, orange juice and vanilla essence
spoon by spoon and whisk well.
Fold in the egg whites .
Now spoon by spoon add in
flour and baking powder mixture.
Grease the baking pan with butter and dust with flour.

Pre heat the oven at 180 .
Bake the cake for 45 to50 minutes.
After 45 minutes insert a skewer and
if the skewer comes out clean, the cake
is done. If it is sticky keep again in the oven for
few more minutes.
Let the cake pan cool on the wire mesh for 15 minutes.
After 15 minutes remove from the pan
And brush it with orange glaze.

Orange glaze

Orange juice -3 tbsp
Sugar - 6 tbsp
Rum -1 tsp
Butter - ½ tsp
Mix sugar in orange juice and keep on low flame.
Take out from flame and immediately add rum and butter.
Brush the glaze on the cake for sweet and golden colour.

Christmas Cake with Royal Icing

"Glory to God in the highest,
and on earth peace,
good will toward men!"

Merry Christmas to all my friends!

For recipe, refer to my previous posts
(Christmas cake, Tea cake and Royal Icing).

Panettone( Italian Sweet Bread)

Panettone is a sweet Italian bread traditionaly
cupola(dome)shaped, made mostly during
Christmas and New Year.

Legends and history add to its popularity.
One story dates back to 15th century Court of
the duke of Milan, where a kitchen boy, 'Toni', baked
a sweet bread for christmas and the court cook presented
it to the guests as a sweet dish.
In appreciation,this sweet bread was named -
Toni's bread (Pan de Toni).

There are lots of variations found in this recipe.
Almost all the ingredients used in christmas cake is
included in this recipe.

In Italy this bread is served mainly with a
glass of wine and 'cream of mascarpone' made from
mascarpone cheese.

'Panettone' is truly a bread of luxury.

Ingredients

Flour - 2 ½ cups
Sugar - 1/3 cup
Dry yeast – 2 ½ tsp
Salt -1/4 tsp
Warm milk - ½ cup
Soft butter – ¼ cup
Eggs - 3 large
Raisins - 1 cup
Orange zest - 1 tbsp

Preparation

In a cup of warm milk add 1 tablespoon of
sugar and dissolve yeast;
keep aside to rise in a warm place.

Take a large bowl beat eggs, add the remaining sugar, salt, butter,
the doubled yeast in milk, raisins and flour. Mix well and pour
into a greased, dusted baking dish, cover it with a warm
moist cloth.
Keep in a warm place again for the dough to double for about
2 to 4 hours.
Preheat the oven and bake the bread for 35 minutes.
As soon as you take it from the oven, with a skewer, pierce
the top of the bread all over and pour hot rum syrup.
After about 10 minutes remove from the baking dish .

Serve panettone with plain soft butter and a glass of wine.
This sweet and soft panettone will be a
great hit on your christmas table....

Rum Syrup

Rum - 1/3 cup
Sugar - 1/4 cup
Combine rum and sugar and bring to a boil.
Turn off the flame and pour the rum syrup hot on the bread.

All the ingredients specially yeast should be fresh and
in room temperature for best results.

Tea Cake with Royal Icing

Tea cake

ingredients

Maida(plain flour) - 3 cups
Baking powder - 3 tsp
Butter -1 cup
Sugar - 3 cups
Eggs large - 6
Vanilla essence -1 tsp
Salt - ¼ tsp
Lemon zest - 1 tbsp
Rum (optional) -1 tbsp

preparation

All ingredients should be in room temperature.

Sieve maida and baking powder thrice and keep aside.

Powder the sugar and mix it with soft butter in a large
mixing bowl. Mix till it is silky soft.

Separate the yolk and the white from the eggs.
Add the yolks, essence, salt and rum to the mixing bowl .
Wisk till it has a silky flow.

Beat egg whites frothy to its peak.
Add egg whites to the mixing bowl and slowly
fold in. Now spoon by spoon fold in sieved
maida and lemon zest.

In a baking dish apply butter on all sides and
dust it with maida. Pour the cake batter to
half the baking dish and pat it on
the work floor to release air.
If you want to decorate the cake with
nuts on top, first dust the nuts with plain flour
then sprinkle the nuts on the cake or else
the nuts will sink to the bottom.

Preheat the oven at 180c .Place the baking dish and
bake for 45 minutes. If you are pouring the cake batter
in cups or small bowls , you will get your cakes
ready in 25 minutes. After the baking time
prick the cake with a skewer and if it comes out clean the
message is your cake is done.

Royal icing

Icing sugar - 400 gms
Egg white - 1
Lime juice -1 tbsp
vanilla essence - 1/4 tsp

In a bowl beat egg white gradually adding
icing sugar and vanilla essence. Add lime juice and
whisk faster till it stands on its peak
very smooth and white like snow.

Royal icing can be used to cover the cake,
do lattice work or write with a nozzle.
Adjust the icing sugar as you need the flow.

Fish Pickle

Ingredients

Fish - 1 kg
Garlic - 100 gm
Ginger - 200 gm
Turmeric powder - 2 tsp
Chilli powder -3 tbsp
Kashmiri chilli powder -1 tbsp
Oil - 3 cups
Natural vinegar - 2 cups
Salt
curry leaves - 1 cup

Preparation

Cut the fish and wash thoroughly with salt and water.
Marinate the fish (prawns or oysters ) with 1 tbsp chilli powder,
turmeric and salt. Do not add water.

Peel and wash ginger , garlic and pat it dry.
Make a fine paste of it by adding a little salt and vinegar.

Fry the fish pieces, curry leaves and retain the oil.

In another wok pour oil and sauté the ginger- garlic paste.
As it turns brown add turmeric ,chilli powder and sauté
for two minutes. Now add the remaining fish oil,
vinegar and fried fish. When it is cooled, store it
in an air–tight container.
It looks gorgeous....

This pickle is of a great help to our children
from the boring hostel food.

Stuffed Banana Roast

Ingredients

Ripe banana (kerala banana) - 2
Grated coconut - 1 cup
Sugar - 3 tbsp
Water -3 tbsp
Cardamom powder - 1 tsp
Maida (plain flour) -1 cup

Preparation

Make a slit on the banana (ethapazham) with the skin on.
Steam it in a steamer till it turns soft.
Peel and remove the outer strings and inner seed strings.
Mash the bananas without any lumps.
Do not use very ripe bananas.

In a wok on medium flame, add sugar and water .
Stir till you get sugar syrup. To this, add grated coconut
and cardamom powder.

Make six balls of the mashed banana and stuff it with
the sweet coconut mixture. Roll this in flour and
deep fry in oil on medium flame.
Try to retain its golden yellow colour.
Serve hot with tea.

This recipe takes me back to an instance years back.
Banana roast or unnakaya famous in Malabar, was not much
known in southern and central part of Kerala at that time.
Just married and very young, I had to take charge of the kitchen
for some days, as my in–laws were not in station.
Message came, my in-law’s aunt, a grand old lady
and her two daughters were arriving for tea in an hour.
Though I had no experience in cooking, I decided
to serve this banana roast for tea. Our maid
tried to dissuade me saying time was limited
and that she has also never tried this before.
My first attempt came out successfull and
Well appreciated by the guests.
Later my mother-in-law was surprised to hear from her
aunt “ the banana fritters your daughter-in-law
made was great!”
Thereafter, at our home this snack is known
‘marumode vazhkapam’.
These nutritious bananas (ethapazham /nentrapazham)
are mainly grown in Kerala and in parts of Tamilnadu.
Unlike other small bananas, this banana is a food in itself

Our balcony

Honey dear



Roses at bloom


Full bloom


flowering time



Our dear bulbuls.


One of the squirrels who visit us.


one of my friends.


A bull and his master.A view from our balcony




Sanyasis with an elephant.


A man with a monkey.


During festival season people dressed
as tiger and lion visit houses and
perform pulikali a kind of dance.
A view from my balcony.

Meat Ball Curry

Ingredients

Minced meat - ¼ kg
Boiled potato – 1 big
Onion - 2 big
Green chillies – 3 to 4
Ginger - 3 inch
Egg - 1
Bread crumbs from 3 slices
Oil
Onion - ½
Corriander powder - 1 ½ tbsp
Chilli powder - ½ tbsp
Garam masala powder - ½ tbsp
Grated coconut - ½ cup
Pepper powder - 1 tsp
Dry red chilli - 4
Curry leaves
Thick and thin milk of one coconut
Vinegar
Salt

Preparation

Wash thoroughly and mince the meat.
Boil, skin and mash the potato.
Chop onion, ginger and green chillies.
Mix all the items together.
Add chilli and crushed pepper.
Make small balls and keep aside.

Keep a wok with oil on medium flame .
Beat an egg in a bowl.
Dip the meat balls one by one in this beaten egg;
roll in bread-crumbs and deep fry golden brown.

Take half a cup of grated coconut, half onion,
corriander, chilli and garam masala powder.
Blend it to a fine paste.

Slice half of the remaining onion, 2 green chillies,
ginger, garlic and set aside.
Extract thick and thin milk from one coconut and keep aside.

Keep a wok on low flame. Pour oil put mustard seeds,
chopped garlic, red chilli, curry leaves
and as it gets bright colour,
add sliced onion, chillies and ginger.
Sauté till it turns light brown.
Add half teaspoon each of turmeric
and chilli powder sauté for a minute.
Add the coconut paste and salt.
Sauté till oil comes out of it.
Now pour in 2 cups of thin coconut milk .
As it boils, gently place each meat ball.
Keep on low flame for five minutes.

Pour the thick coconut milk.
Still on low flame, as the steam arises add
one table spoon of natural vinegar and
sprinkle pepper powder.

Turn off the flame and serve with any Indian bread.

Coconut Prawns Fry

Large prawns -10
Egg -1
Bread - ½
Coconut - ¼
Dry red chilly -3
Curry leaves
Garlic - 2 cloves
Oil to fry

De-shell and de-vein the prawns but retain the tail.
Split open the prawns lengthwise up to the tail.
This will give you a double sized prawns for presentation.
Take care not to split apart.

In a coffee grinder add bread pieces, coconut slices, dry red chilly,
Garlic and grind it coarsely.

Beat an egg adding salt. Dip the prawns in beaten egg and then coat it
Well with the coconut mixture. Deep fry the prawns in medium flame.

Serve it hot with chilly dip.

Do not marinate the prawns , this will give you fresh sea taste.
Use sea salt and natural vinegar to make the dip.

Mukkuti Poov (Gods Own)

Let our children aim high
and glance down as well.
Find happiness in small things,
and let them be more sensitive.
Watch birds and the small flowers
that bloom,not only in our
garden, but also on the wayside.

Never thought a Malayali child
would ever ask-‘which is mukkuti”
Ask him to pluck a mukkuti.
It will be a learning process,
to pluck it with a soft touch,
without hurting the petals.
His heart will just mellow down,
and will have the lightest fingers-
by the time he plucks some kaka poov.

It hurts to see mukkuti, thumba,
Kaka poov and other small Gods own flowers
disappearing from our landscape.

Let our children watch birds,out in nature
rather than in cages.
Keep a bowl of food and water
for the bulbuls and squirrels.
Up in the terrace or in the balcony .
Sit far and just watch them calmly.
They do recognize the person
who feeds them.

Isn’t it heartening to think that
there is somebody up there
watching you from the tree top,
and waiting for you
Back home.
HAPPY ONAM

Banana Chocolate Shake

Banana - 1
Milk - ½ glass
Grated milk chocolate – 40 gm
Or
Chocolate sauce - 3tbsp
Instant - coffee powder -1 tbsp
Vanilla ice-cream -1 scoop

Grate chocolate and slice bananas.
In a blender add grated chocolate, banana
And chilled milk. Blend well till you get
Smooth and thick shake.
Pour in a glass tumbler , top it with
A spoon of ice-cream and dust it with
Instant coffee powder.
Serve immediately.

The Red Punch

Ingredients

Tomato - 5
Carrot - 2
Amla -1
(goose berry)
Beetroot - ¼
Curry leaves -4 sprig
Water - ¼ glass


Preparation

Skin quarter of a beetroot , 2 carrots
and wash all the ingredients thoroughly.
Cut these vegetables and add one by one in
the juicer to extract fresh juice.Add quarter
glass of water, chill for half an hour and
serve in two glasses.

Do not add sugar or salt.
Organic vegetables are smaller in size
and intense in flavour.
For a different flavour, you can try
coriander leaves or mint leaves.

Taking this punch once a day , thrice a week,
gives you a glowing skin.
Remember, any veg or fruit juice
with a regular balanced diet will keep one healthy.



I dedicate the following lines to
the health-conscious,dieting generation.

Dieting Generation

Mention to your neighbour about your mild headache.
A very concerened neighhbour asks you ,
Got your health check-up done?
You might first dismiss it;
but at the back of your mind it starts haunting you.
Weeks later, like all your nighbours, with your
spouse, you reach for a check-up empty stomach.
Fasting ,feasting –blood ,urine testing, X-Ray, E.C.G ultrasound etc…
In and out through the huge awful machines.
Tense moments…

Crossed forty! Sure, your report card will have the warning
of border line –B.P, Cholesterol, sugar –
Advised - diet ,exercise.

Till then you never knew, day breaks so early.
On the road , in the park, the morning walkers are creating
a traffic jam.
First, it will be no salt to low salt. No sugar to diet sugar.
Bye to fry and hi to micro wave. Blame the iodised salt,
Change the cereals – from rice to oats -
the lunch of horses in Scotland ,we have for breakfast today.
A whole new discussion emerges about health drinks, fresh juice, yoga , dietitian,
health clubs,and preaching new diet and gains to others.

But the complaint still remains the same …
I jog for one hour daily yet my pot belly has not changed its size.
Weeks past, then you remember those silver words
your doctor told you. 'Once in a while you can have food from outside'.
Off you go to the restaurant ; order from
starter to dessert and gulp down everything!
With a triumph and a bit of guilt, you head back home,
ready to explore the latest food joint soon.

mini thomas

Happy Birthday

On this occasion of my first birthday I would like to
thank all my viewers for all the support and encouragement.

Bread Roll

Ingredients

Potatoes – 2
Chillies – 3
Coriander leaves – a hand full
Ginger – 2 inch
Grated coconut – 2 tbsp
Curd – 3tbsp
Lemon juice – ½ lemon
Bread – 6 slices
Semolina (rava) – ½ cup
Oil – 1 cup

Preparation
Make a slit on the potatoes and steam them, with a skewer check
whether it is cooked. Mash the potatoes and keep aside.

To make green chutney, in a blender grind coriander leaves,
grated coconut, ginger, 2 chillies, curd and lemon juice and salt.

To make the filling, in a wok pour 1 tbsp oil and keep on low flame.
Add the mashed potatoes ad a tablespoon of chopped coriander leaves,
1 green chilli, a pinch of salt and a tsp of lemon juice.

Slightly wet the bread slices and roll them gently with a rolling pin.
Spread the green chutney, keep a tablespoon of filling and roll the
bread slices gently on your palm and press with wet palm to get a
cylindrical shape. Roll them on rava to coat it well.
Deep fry till golden brown.
Serve them hot with green chutney, dates chutney or tomato ketchup.

Jackfruit Erisheri

Jackfruit is a summer fruit very much found in South India
especially in Kerala and Karnataka; in few parts of north
mainly Uttar Pradesh, this fruit is available in plenty.
In the North, people prefer raw jackfruit, kattal,
and mostly use to make curry.
For Malayalees, chakka is nostalgia.
They like it in any form,
raw or ripe. Raw jackfruit is used to make wafers,
thoran and erisheri (chakka vevichathu). Jack fruit seeds
are also used to make thoran, mezhukkupuratti etc .
Halwa made of ripe jackfruit is a delicacy in itself,
but its preparation is extremely time-consuming
and tiresome. Children eagerly wait
for summers to enjoy chakka appam.Cutting jackfruit
is a tough task. Some use sickle or even an axe
to cut huge jackfruits. I have seen
people holding jackfruit on its stem and with a
sharp knife peeling off its thorns like we peel
a pineapple. It is a wonderful sight to see the yellow
jackfruit pods holding on to the stem.
Jackfruit is a healthy fruit with lots of fiber.
Give your children jackfruit every summer,
let them enjoy the true taste of Kerala.



Ingredients

De-seeded raw jackfruit pods - 30
Grated ½ coconut
Green chilies -3 nos
Shallots (sambhar onions) -10 nos
Geera - 1 tsp
Garlic – 4 nos
Curry leaves- 3 sprigs
Turmeric powder – 1 tsp
Chili powder – 1 tsp

For seasoning
Mustard seeds – 1 tsp
Oil – 2 tbsp
Dry red chili whole- 5 nos
Curry leaves – 4 sprigs
Grated coconut – 1 tbsp
Shallots- 5 nos
Turmeric powder - ½ tsp
Chilli powder- ½ tsp
Preparation
Cut the raw jackfruit, de- seed the pods and pressure
cook it with turmeric powder, red chilli, salt and 2 cups of water.
Pressure cook it for 20 minutes. Meanwhile, prepare the coconut
paste with grated coconut, geera, shallots, garlic and curry leaves in a mixer.
Open the pressure cooker and add the coconut paste.
Lower the flame and further cook for ten minutes.
Keep on stirring to prevent it from sticking to the base of the vessel.
In another wok (kadai) heat the oil, add mustard seeds,
red chilli, curry leaves, finely chopped shallots and grated coconut.
Let it fry till the coconut becomes brown. Add ½ tsp turmeric
and chilli powder. After a minute add the seasoning to the
jackfruit erisheri and serve hot with fish curry or mango pickle.

Pidi and chicken curry

Ingredients

Rice flour -1 cup
Boiling water -2 cups
Salt -
Jeera - ½ tsp
First and second
Milk extracted from
Half coconut.

Preparation

Boil water add salt and pour
Little by little into the rice flour
And mix well
with a spoon.The whole rice flour will be wet
and cooked.It should not be watery.
(smoother version of
Chappati dough).Add crushed jeera powder to the dough.
Cover the dough and keep aside for 15 minutes.

Wet your palms roll the whole dough in
your hand to make it smooth.

Now make small balls from this dough.

In a vessel pour second coconut milk, add salt
And keep on low flame.
Drop the dumplings(pidi)
One by one into the simmering milk.
After 5 minutes
Pour the first coconut milk. Keep on the low flame till
You get thick white sauce. If it takes more time to get
thick sauce add ½ tsp rice flour.
Serve your pidi with chickn curry or chicken fry.

To get a sweeter version, you can add sugar and
cardamom just before adding first coconut milk.
A different payasam.

Pidi is a rice dumpling prepared in coconut milk
Or plain water. Pidi is mostly prepared
in northern part of Kerala. Syrian Christians
make small pidi(dumpling) in coconut milk.
Others make larger dumplings and drain the water.
Difference is like kanji and cooked rice.

Moringa-Curry leaves health drink

This is a recipe recommended by my mother.
She drinks quarter glass of this juice every day .
It has helped her to improve her
immunity and has put a control on her cholesterol.
As we have moringa tree in our backyard it is
easy for her to make it fresh everyday.

Moringa leaves are well known for its richness .
Drum sticks are widely used in sambar and curries.
Bark of the moringa tree is used by some people
to make a chutney as an accompaniment for pork curries.
They say it helps to digest the fat in the pork.

Moringa leaves(muringa) -2 hand full
Curry leaves -1 hand full
Chemeen puli leaves - 2 small
Jeera - ½ tsp
Fenugreek (uluva) - ½ tsp
Garlic - 2
Water - ½ glass

Crush all these lightly in a pestle and mortar.
Take a vessel , pour half a glass of water add this
crushed mixture and keep on low flame to boil
for two minutes sieve and squeeze it to a tumbler.

As our age increases and our activity decrease,
we have to watch our diet. Control our carbs,
Sugar, salt, oil and fat. Regular use of vegetables
Fruits , proteins , fresh juice gives a hope for a
better healthy life style . That is the new mantra
of this age.

Rawa Laddo (semolina laddo)

Ingredients

Rawa -3 ½ cups
Sugar -3cups
Cardamom-10
Milk - ½ cup
Ghee -2tbsp
Golden sultanas-20

Preparation

In a wok on low flame pour ghee and
add the sultanas.
Sauté for a minute , then mix rawa and
Sauté for another 2 minutes. See that
The rawa does not change its colour.
Powder sugar with cardamom.
Mix this powdered sugar with the warm rawa.
Keep on a low flame and pour little by little
hot milk and mix well. Do not add more milk.
Turn off the flame and roll in your palm to
get a laddo shape.

Tips

As milk is used to make this laddo,
it has a lesser shelf life.

Egg roast

This is Merin, writing my first post in my mother’s blog.
Like my mom I too love cooking and experimenting and I am pretty good at it( as per comments of those who have tasted my creations!!)
Among few of my specialties is egg roast.
Most of the hotels in kerala serve brilliant egg roast with appam and I can still recall the taste of the egg roast we had in a restaurant in kottayam when we were on our way to parumala church.
I am home for a short vacation and few days ago I made egg roast for breakfast.

Ingredients
Eggs -2
Onions – 3 (large)
Tomato – 1 (large)
Ginger – 2 inches long
Green chilli -1
Curry leaves

Red chili powder – 2 teaspoon
Kashmiri chilli powder- 1 teaspoon
Turmeric – ¼ teaspoon
Dry ginger powder – ½ teaspoon
Cumin powder ( saunf ) -1/2 teaspoon
Cinnamon powder – ¼ teaspoon
Cardamom crushed – 2
Oil -3 tablespoon
Black pepper powder – 2 teaspoon
Salt to taste
Vinegar – 1 tablespoon


Preparation

Take a pan and heat oil. Add chopped onions and sauté until
golden brown. Then add chopped ginger and green chilli.
next add chopped tomatoes, curry leaves and mix
them all well. After the tomatoes are cooked well add a
dash of oil and all the dry ingredients(except pepper powder) given above.
Sauté them well in oil to remove its raw taste and then mix it up
well with the tomato- onion -ginger mixture. Add little water to
the mixture and let it cook for 2 mins. Then add crushed
pepper powder, salt and vinegar.
Boil the eggs and shell them.
Now prick the boiled eggs and add to the gravy.
Be sure that the water content is less
and the masala is dry and spicy.
The speciality in this recipe would be its spiciness
due to black pepper and mild tanginess of vinegar.
Garnish with fresh curry leaves and serve with hot chappatis or appam.

This breakfast meal gets your eyes opened for the day!!!
Bon appetite

Stuffed Buns

Stuffed buns are our daughter's
favourite breakfast meal.
Stuff the buns with minced meat,
dry chilli chicken,veg or any sweet stuffing.

preparation

This is in continuation of my recipe on braided buns.
Mix the dough as explained there and keep aside to rise
and double in size for 4 hours.Divide the dough into small
balls; flatten it and fill with the stuffing (meat or veg).
Stuffing should be dry or semi dry.Keep the stuffed dough
to rise for another 2 hours.
Thereafter pre-heat your oven and bake the buns
for 20 minutes at 180 degree.
Take out the buns from the oven
and brush them with beaten eggs with a little sugar added.
Again keep it in the oven for another 15 minutes for baking.
Your stuffed buns are ready ! Serve it hot.

If you are serving on the next day, microwave it for 2minutes.

Braided Buns

Happy New Year
These roses in my balcony inspired me
to post this first blog of 2008.

Ingredients

Maida (plain flour) -3 ½ cup
Warm water - ¼ glass
Dry yeast -3tsp
Warm milk - ¼ glass
Egg -1
Sugar -4tbsp
Butter -4tbsp
Salt - ¼ tsp
Sesame seeds

preparation

Sieve maida and keep aside.
Take quarter glass of water in a tumbler
and dissolve yeast and one table spoon
of sugar in it.
Cover the tumbler and keep aside for
15 to 30 minutes to act.
In a bowl pour warm milk,dissolve 3table spoons of
sugar and salt. Beat in egg and butter.
Pour the rising yeast into this bowl
and mix in the flour.
Kneed for 15 minutes into a smooth dough.
If the dough is dry, add few drops of
warm milk and butter.
Cover this with a warm moist cloth and keep
in a warm place to rise for four hours.

Divide the dough into three or six balls
and roll in your palm to braid it;
keep in a greased and dusted pan
for another two hours to double in size.

Bake it in a pre-heated oven at 180 degreeC
first for 20 minutes
and then take the pan with buns out of
the oven and brush with beaten egg and
sprinkle sesame seeds on the top.
Bake it again for 5 more minutes.

Serve the buns hot with honey or strawberry jam.

Tips

While covering the dough with a cloth,
take care the cloth does not touch the dough.
Use very fresh yeast.
All ingredients should be in room temperature.
You can shape the dough into a duck, a crab or a knot.

Your kids will surely say ...o mommy great..