Since my last recreated Berries mayonnaise souffle cake from Lisa Ho one of the food blogger. My Berries mayonnaise souffle cake is at the bottom.
I use my Berries mayonnaise souffle idea to explore and make bread rolls. This is simple, easy, creative, and delicious. It’s my first time ever making bread rolls. Fingers cross.
I am pleased that it turned out well soft moist delicious and hmm beautiful. I have added chia seeds and white sesame seed to make it stand out. It’s from scratch and based on my previous berries mayonnaise souffle cake. Let’s get baking!!!!
2 c plain flour
60 g mayonnaise, bought traditional brand
3 Tsp baking powder
1 Tsp salt
1 c skim milk
chia seeds, sprinkles
white sesame seeds, sprinkles
melted b for grease and brush on top
Preheat oven to 190 degrees C. Generously grease muffin tin; set aside.
In bowl, add all ingredients. Stir to mix well with a spoon until incorporated. See Note below.
Spoon evenly into the prepared muffin tin. Sprinkles halves with chia seeds and the other halves with white sesame seed on top of the batter. Bake for 12-15 minutes, or until golden brown.
Remove from oven and brush some butter over it to give it moist look and immediately serve it with butter or jam.
Note: Very important to check batter consistency; not to runny nor to gluey. You can put berries in it if you like instead of chia seed or white sesame seed. You can use full cream milk. You can make your mayonnaise. I suppose you can use self-raising flour then you omit baking powder and salt.
My Berries mayonnaise souffle cake:
The original recipe from Lisa Ho: https://www.mykeuken.com/…/11/mayonnaise-chocolate-cake.html