Lovely kitchen.. 👍👍 First time today I saw you This cake is my family favourite.I prepared some this morning. (Just sharing, I add eggs and is always too good. ) Really admire the kitchen..
Excellent demonstration. Clear and precise. Just a friendly suggestion to break open the fried product to show the inside texture. Would you happen to have the recipe for Maandazi? Thank you for sharing.
Kindly advise. I used less flour compared to yours, mine turned out well cooked inside but, they were not hard. It was a soft crunchy outside surface, and they were light
Hello. At 6:12 of the video, you mention " bring the Flames to high and let the half cakes have a very nice deep golden brown color". Do you mean medium heat as opposed to high heat?
When you bring the flames to high, you let the oil get hot so that the half cakes can brown on the outside. Remember I said that you use medium low flame so that the half cakes can cook on the inside
@@InfoodsSpecials ok. I will start off with low heat to let the cakes cook inside and the gradually turn up the heat to allow the browning hope I have better luck this time. Will keep you posted. Thanks again for taking the time to respond.
if you want the dough to rise faster.. use Baking Powder.. if you're not in a hurry.. use Yeast. Yeast rises slower but the results are a more "uniform" rise of the dough... hope this makes sense 🙏🏿
Lemmy ask you i don't know your name let's me call you infood special as you written... after you knead the dough you will not leave to rest for some hours kindly answer me
Hi Scovia, I made these cakes yesterday. They turned out very well, but the only problem was they turned out very oily and absorbed a lot of oil. Where did I go wrong? I did fry them on very low heat. Do these cakes absorb a lot of oil because they are fried for such a long time on low heat? Please provide me with some tips as I would love to make them again. Thank you in advance.
sorry they didn't come out perfect... but try this nxt time.... start of on low heat this is so that they can cook on the inside cause the dough is thick and after around 2 to 3 minutes, bring the flame to high so that they can crispen on the outside. and soooo sorry for the late response btw 🙏🏿
@@InfoodsSpecials thank you for your response I really appreciate it. I think I figured out what I did wrong. I cooked them on low heat throughout the process. I should have turned up the heat after a couple of minutes to allow them to cook and get brown and crisp. I will try once more and keep you posted. Thanks again
reasons for the them not coming out hard might be: 01. the dough is too "soft" it should be a little "harder" 02. the temperature of the oil was tooo high; when making half cakes; always start with the oil not being too hot so that they can cook inside; then increase the temperature so that they brown and "harden" on the outside; always when making a new batch; reduce the flames of you're burner so that the temperature can go down; then put the half cakes then raise the temperature after a while. hope this long explanation makes sense 🙏🏿🙏🏿
Kelvin, do your own chanel we don't need your opinion. Cooking is art as opposed to going by what you poor grants taught you because they didn't have access to other ingredients
I’m currently making this right now can’t wait to taste it looks easy and yummy❤❤
Lovely kitchen.. 👍👍
First time today I saw you
This cake is my family favourite.I prepared some this morning. (Just sharing, I add eggs and is always too good. )
Really admire the kitchen..
We like your snack & breakfast recipes! Observe they have the greatest views
Thank you so much 😊
All your recipes are delicious. You show and explain how to make everything so nicely!
awwww 😊😊 thanks Heidi... i'm glad u enjoy them and find them informative 😀
Wow, yummy 😋 must try ourt
hope you enjoy Gracey 😉👍🏿
Those half cakes turned out so good 🤤
oh yes they did 😃😃 kuja u have some Cynthia 👌
This look yummy I will try this
please do.. you'll love it 😃👍🏿
Thanks, i followed every step and they turned out great
woooww 😃😃 i'm glad you tried it and loved the results 👍🏿
Wow can't wait to try this recipe. They look yummy
Hope you enjoy and thanks for watching
I ll come with results 😊 looks yummy 😋
very niceeee.... i'll wait for the results😁😁
Looks yummy, I'll try this one today
i hope that u tried.. and the turned out correct 😃🙏🙏👍
@@InfoodsSpecialsI did and they were so yummy. Thanks for the recipe. For this I subscribe
Beautiful kitchen...😊
awww ☺☺ thank you very much dear 🙏🏿👍🏿👍🏿
@InfoodsSpecials Last Sunday I made these for some friends, they enjoyed it.
Looking very tasty kangumu recipe 👍 well prepared thanks for sharing your recipe 👍 ❤ ❤ ❤ ❤ ❤
you're most welcomed dear 😊
Asante Sana for the recipe 🇺🇬
my pleasure dear 😀🙏🏿 much love from next door 🇰🇪🇰🇪
It looks so delicious 😘.. Love from Malawi 🇲🇼
thanks dear 🙏🏿🙏🏿.. n thanks for stopping by 💯💯♥️
@@InfoodsSpecials i always try your recipes and am looking forward to try this as well.
woow.. i'm glad that u'r trying out what i do here for u'r family 😃👍👍
I will try out this.
niceeeee 😀😀😀... hope they turn out correct dear 👍🏿
@@InfoodsSpecials sure. I will give you the feedback.
Excellent demonstration. Clear and precise. Just a friendly suggestion to break open the fried product to show the inside texture. Would you happen to have the recipe for Maandazi? Thank you for sharing.
noted dear 🙏🏿👌 and yes.. i do have a Mandazi Recipe on the channel.. just search for it.. or let me try paste the link here
Mandazi Recipe : ruclips.net/video/q4hrfE9PnAM/видео.html
@@InfoodsSpecials thank you for your prompt response.
no worries dear 👌
Why baking soda
How many do you make out of one recipe
Nice and looking so delicious ❤
How many does does it stay before it goes bad or spoils?
thanks Patience 😃.. and they can be stored up to 5 days Max 👍🏿
Nice
thanks 👍👍
Looks yummy 😋 😋😍😍
oh yes they do 😋😋😋😋
Hi, what if I'm using sekf rising flour? And will they be equally good if i use water in place for milk?
self raising flour will work just fine and yes you can replace the milk with water also 👍
Very nice,what of 2kgs flour i need to know the measurements of baking powder,baking soda ,margarine and vanilla essence please dear
You just double up the ingredients that have used.
To be easier use self raising flour
Kindly advise. I used less flour compared to yours, mine turned out well cooked inside but, they were not hard. It was a soft crunchy outside surface, and they were light
The oil should not be hot
Hi! What's makes kagumu to be hard please
Slowly frying the ngumu and also how you kneed your dough
Great job dia
thanks Josephine ☺🙏👍
How do i harden them i made them and the following day they were soft
start with a low flame so that they cook inside... then turn the heat to high so that they crispen and "harden" up on the outside
After cutting do you let them rest abit?
Yes, for 10 minutes. Thanks for watching 😊
Measurements of sugar and flour you used please?🇺🇬🇺🇬🇺🇬
i've listed all the ingredients and their respective quantities in the description box dear. check plz 🙏🏿
Mrembo na mpole. Kuna nyingine nimeshindwa kufuata juu huyo alikuwa anashout 😂😂
alikua ana shout ndio mskie kabisaaaa 😂😂😂... glad you liked the video though dear 🙏🏿👍
Hello. At 6:12 of the video, you mention " bring the Flames to high and let the half cakes have a very nice deep golden brown color". Do you mean medium heat as opposed to high heat?
When you bring the flames to high, you let the oil get hot so that the half cakes can brown on the outside. Remember I said that you use medium low flame so that the half cakes can cook on the inside
@@InfoodsSpecials ok. I will start off with low heat to let the cakes cook inside and the gradually turn up the heat to allow the browning hope I have better luck this time. Will keep you posted. Thanks again for taking the time to respond.
Do you advise using baking powder and yeast?
Waiting for a response
if you want the dough to rise faster.. use Baking Powder.. if you're not in a hurry.. use Yeast. Yeast rises slower but the results are a more "uniform" rise of the dough... hope this makes sense 🙏🏿
@@InfoodsSpecials Yes. Thank you 😊
alright dear 👍🏿
Lemmy ask you i don't know your name let's me call you infood special as you written... after you knead the dough you will not leave to rest for some hours kindly answer me
you can leave it to rest for around 30 minutes to 1 hr.... but there's no worries if you don't also 👌
Can i use self rising flour
yes you can dear 👌🏿
What makes it hard and cracked
Check milly Chebby's kangumu recipe one...comes out really hard
You don't leave the dough to rest? What happens if l do?
i didn't let it rest because i'm not using Yeast.. but you can let you 'res rest if you so wish 👌
Is it a must you put baking soda
not a must Nancy...
@@InfoodsSpecials ok
Can i use milk powder?
yes you can dear 👍
What if you use naking powder alone
it'll still work fine Regina 👍
Do you have measurements in grams pls
Description box
Can you add water instead
I'm not allowed to use milk 😔 can I use water
Ndani kama ibada
😂😂😂.. karibu 👍🏿
Are you using warm or room temperature milk?
room temp dear 👌🏿
@@InfoodsSpecials thanks
Hi Scovia, I made these cakes yesterday. They turned out very well, but the only problem was they turned out very oily and absorbed a lot of oil. Where did I go wrong? I did fry them on very low heat. Do these cakes absorb a lot of oil because they are fried for such a long time on low heat? Please provide me with some tips as I would love to make them again. Thank you in advance.
sorry they didn't come out perfect... but try this nxt time.... start of on low heat this is so that they can cook on the inside cause the dough is thick and after around 2 to 3 minutes, bring the flame to high so that they can crispen on the outside. and soooo sorry for the late response btw 🙏🏿
@@InfoodsSpecials thank you for your response I really appreciate it. I think I figured out what I did wrong. I cooked them on low heat throughout the process. I should have turned up the heat after a couple of minutes to allow them to cook and get brown and crisp. I will try once more and keep you posted. Thanks again
Don't you leave the Dough rest for 30 minutes
you can.. but it's not a must 🙏🏿
Why when I make my half cake there very soft😢😢
reasons for the them not coming out hard might be:
01. the dough is too "soft" it should be a little "harder"
02. the temperature of the oil was tooo high; when making half cakes; always start with the oil not being too hot so that they can cook inside; then increase the temperature so that they brown and "harden" on the outside; always when making a new batch; reduce the flames of you're burner so that the temperature can go down; then put the half cakes then raise the temperature after a while.
hope this long explanation makes sense 🙏🏿🙏🏿
Sorry can you show me step by to Writing to understand dr
👍🏿
Baking soda is unnecessary in the recipe above.
😂😂 whatever u say Kelvin 👍
Kelvin, do your own chanel we don't need your opinion. Cooking is art as opposed to going by what you poor grants taught you because they didn't have access to other ingredients
Next time use grams as a quantity of measure in your recipe
It is in the description box
THE DOUGH HAS TO BE SOFT OR A BIT HARD
a bit "hard" dear... 👌