Sunday, April 27, 2008

Mayonnaise Sardine Buns



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3 comments:

Anonymous said...

Hi yochana,
i hv a few questions to ask you, pls advise..
1)i hv been baking sasuage buns and hv no problem with it till recently i baked twice but the sasuage expended and when i took out frm oven, the sasuage shrink, so there is a big hole.. Do you kwn why? Do u kwn what i mean?
2) I saw your cake's moulds, it's so nice, may i kwn how to take out the cake frm the mould? Will the cake stick to the mould?
3) I really like ur baking, is there very much trouble if i want the recipes frm u... i afraid i might disturbing u..
Thks very much...
Fynn

April 30, 2008 10:21 am
Aunty Yochana said...

Dear Fynn,

Overbaking sausages will cause the sausage to crack and split and also shrink with lots of wrinkles on it. You will notice that the first baking has no such problem.

Brush your mould with lots of shortening then sprinkle in some flour, knock out excess flour and it will be ready for use.
After baking, leave the cake in the mould for about 5 to 10 mins before unmoulding.

rgds

April 30, 2008 3:11 pm
Anonymous said...

hi aunty,

please share this recipe. my email add: suesantoh@gmail.com

thank you,

suesan

August 03, 2008 9:56 pm

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