Hi mums, Welcome to my kitchen corner special, holidays is almost over and its back to school, back to the hassle of preparing for the kids every morning for school. This is also tedious just like every other role we take on as mums but why not sometimes it’s fun if we tend to plan ahead.
One of the things l do is plan my kids menu for the school term. Talking of menu, I plan breakfast, lunch and dinner, trying to make sure that they eat well prepared and balance diet not going expensive. Many of us know that kids like snacks and they need to have them in their lunch bags, a big yes but we can avoid buying, buying, every cookie out there plus every juice, healthy and unhealthy by trying our hands at preparing something on our own.
So for me for the five school days, its not all cookies or store bought snacks.I prepare some home made snacks and below is one snack we might just need to prepare and add to our kids lunch box for school. I am sharing one special snack l learnt from my dad. Yes, my dad not my mum. He was a great chef back in the days and worked with Shell Oil as a chef. So my love for this comes from him.
- 150g (5.3 oz) plain flour (all purpose flour) about 1 cup(Nigerian measurement size), For healthy reason I use the wheat four.
- ½ teaspoon baking powder.
- 1 tablespoon granulated sugar.
- ¼ teaspoon salt.
- ¼ teaspoon nutmeg (for the authentic taste)
- Luke Warm water (for mixing)
- Vegetable Oil (for frying)
- 2 tablespoons evaporated milk (Liquid Milk) or 1 tablespoon powdered milk. (optional)
Add your flour into a wide dry mixing large bowl, add baking powder, nutmeg and salt then mix them together.
Crack your eggs into another bowl, add butter and milk if you are using milk (optional) whisk together with wooden spoon or whisker, till fluffy.
Then create a hole in the middle of the dry flour and pour in your egg and butter mixture.. Add the water to the flour in bits till you achieve the desired consistency. Do not over work the batter
Place a shallow pan on a medium heat, add vegetable oil and allow to heat up till hot
Test the oil by dropping a small batter into it, if the batter floats on the top of the oil then it is ready to be used.
Carefully drop the batter in the hot oil in batches but don’t over crowd the oil.
Reduce the heat and fry the buns till golden brown and well done
Repeat this process till you have exhausted the whole batter mix.
Reduce the heat each time you are frying a new batch then turn it up a bit for even cooking. This way the buns doesn’t brown quickly without cooking through inside. Your buns are ready for munching.
Buns are not oily like puff puff, I loved them as a kid and my kids love them too now.
Its not only for the kids, I pack them for lunch too at work. I hope you have fun with this,enjoy and subscribe, follow, like,share and comment on our blog, for more of our kitchen corner tips