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Friday, October 23, 2015

EGGLESS LAMINGTON

INGREDIENTS
2 cups whole wheat flour (can use all-purpose flour)
1 1/2 cup powdered sugar or castor sugar
1/2 cup butter
2 tbsp curd
1 cup milk
1 tsp baking soda
1 tsp baking powder
1/2 tsp vinegar

FOR CHOCOLATE SYRUP
2 cups icing sugar
3 tbsp cocoa powder
1 tbsp butter
1/3 or less hot boiling water
1-2 cups desiccated coconut 


 

METHOD

Grease your baking tray with oil or cover it with butter paper. Keep aside.

Sift together flour, baking soda, baking powder. Keep aside.

Take butter and whip it with the help of electric whipper or hand whipper. Add powdered or castor sugar. Blend well. Now goes 2 tbsp of thick curd. Whip all the ingredients well till creamy and smooth.

Add flour little by little in 2 batches and keep mixing. At this point of time start pre-heating your oven, as this batter should not be kept out for long.

Take 1 cup milk add vinegar in it. Immediately add this milk in flour. In case batter becomes thin add some more flour or if it is thick add some more milk to get right consistency batter.

Pour the batter in greased tin and bake it in oven for 25-30 minutes or till skewer comes out clean.

Let cake come down to room temperature. It should not be hot at all.

Now let's prepare the syrup for it.


Sift icing sugar with the help of spoon. Add cocoa powder and a tablespoon of butter. Pour hot water over it and stir it well till becomes smooth creamy thick but flowing syrup.

Add water little by little to avoid thin liquidy syrup.

Cut cool cake in squares. I got 16 squares from this cake.

Spread desiccated coconut in plate. Dip one square of cake at a time in chocolate syrup with the help of tong or hand, coat it well from all over. Hold it high to let the excess syrup drip out. Immediately roll it in coconut powder.

Your super soft yummy lamington is ready to eat. Store in fridge for 4-5 days.


NOTES:

 FOR MAKING LAMINGTON'S IT'S IMPORTANT TO USE SQUARE BAKING TRAY.


IN CASE YOU ARE USING ALL-PURPOSE FLOUR (MAIDA) THE QUANTITY OF LIQUID WILL VARY (YOU NEED LESS AMOUNT OF MILK) SO ADD IT LITTLE BY LITTLE.

BUTTER TO BE USED IN CAKE SHOULD BE OF ROOM TEMPERATURE.

IF YOU DON'T HAVE CASTOR SUGAR GRIND IT IN BLENDER.

IF CURD IS NOT THICK  PUT IN STAINER FOR 15-20 MINUTES TO TAKE OUT EXCESS WATER.




 

Pictorial:
 








1. Whip butter till creamy and soft.











2. Add powdered or castor sugar. Whip.










3. Now add thick curd.










4. Again whip time.










5. Add flour in 2 batches. Pre-heat oven at 180 degress for 10 minutes.










6. Now goes milk with added vinegar in it. (After adding vinegar in milk immediately add in flour).










7. Make smooth batter.










8. Pour in greased tin.










9. Bake it in pre-heated oven at 180 degree Celsius for 25-30 minutes or till skewer comes out to be clean.

 








10. Let cake cool down completely.

 








11. Take out from baking tray.










12. Cut into squares. Keep aside.










13. Sieve icing sugar and cocoa powder. Mix well.










14. Put one tablespoon butter.










15. Put hot water little by little, start with 2 tbsp of water.










16. Mix it well to get smooth thick but flowing syrup.











17. Dip one square at a time.










18. Drip excess syrup with the help of tong or hand.


19. Roll in coconut powder.















20. Serve.















21. It can be stored in fridge for 4-5 days.