LIGI Bakery specialises in freshly baked confectionery. It offers a wide range of confectionery to choose from i.e. doughnuts, cakes, scones, puffs,twists.
Operating as usual
Inbox us for all your cake orders for any occasion. YOU NAME IT...WE BAKE IT!!!!
VANILLA QUEEN CAKES
2 cups cake flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup oil
1 tsp vanilla essence
drop egg yellow food colouring
Sift dry ingredients together.
Add wet ingredients to the dry ingredients and beat well until smooth and creamy
Place paper cups into muffin tin and fill 3/4 full
Bake for 15 minutes at 180C or till a toothpick inserted in centre comes out clear
Tuckshops..vendors come through to Ligi bakery and get these oven fresh buns at wholesale prices that guarantee you quick profits!!!!!! Delivery can be arranged for big orders.LIGI Bakery....Irresistible baking!!!!!!
Good morning Patrons. We are inviting you to like our face book page LIGI events. We offer quality catering solutions for all events such as parties, weddings, conferences and any other events. No event is too big or too small for us!!!!
Hot dog and burger rolls available at the most competitive prices...visit any Ligi bakery for the best deals!!!!!!!!!
Still rocking 'em [email protected]
LETS GET BAKING!!!
Vanilla cream doughnuts...
2 cups flour
2 tablespoons sugar
2 tablespoons melted butter
1/3 ounces baking powder
1/2 cup warm milk
1 cup milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
In a bowl, place the flour and make a hole in the middle.
Add 2 tablespoons sugar, melted butter, 1 yolk, salt, active dry yeast, 1 cup milk and mix well with your hands until forming a smooth batter.
Shape the batter like a ball and leave it resting for 30 minutes.
In a smooth surface, roughly open the dough with the help of a rolling pin. The dough should somewhat 1 finger thick. Shape the doughnuts with the help of a mug or a round cutter.
Place the dough in a floured baking dish and let it rest for 30 minutes.
Meanwhile, prepare the cream. Start by adding 1/2 cup milk in a pan and cook over medium heat until warm. Remove from the heat.
With a spoon, beat 2 yolks with 1/2 cup sugar and cornstarch until clear and fluffy.
Pour the warm milk in the yolk mix and mix well. Cook the mix over medium heat until obtaining a thick cream.
Remove the mix from the heat, add vanilla extract. Set it aside.
In a big pan, heat the oil to a high temperature. Fry the doughnuts until both sides are golden.
Cut the middle of the doughnut and fill it with cream.
Finish by sprinkling powdered sugar on top.
DONE AND DUSTED!!!!!!!!!!!!!!!!!!!!!
Breakfast??? We've got you covered...visit any of our bakeries and enjoy our oven fresh buns. We also take large orders!!!!!
SIMPLE HOMEMADE MUFFINS
2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter
Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
For the best muffins in town visit LIGI BAKERY!!!!!!
How to Bake a Pie.
Combine a tender pastry with a scrumptious filling to make the perfect single-crust pie. Here are the steps for achieving pie perfection every time.
Step 1: Make piecrust
Use a pastry blender to cut shortening into the flour mixture. Work the mixture until the pieces are the size of small peas.
Sprinkle ice-cold water, 1 tablespoon at a time, over the flour mixture. Toss gently with a fork. Push to one side of the bowl.
Repeat until all of the flour mixture is evenly moistened. After the flour is moistened, use your hands to gently press and form the dough into a ball. Roll out piecrust and transfer to pie plate
Step 2: Roll out piecrust and transfer to pie plate
Use a floured rolling pin to roll out dough, from centre to edge, on a floured surface. Using light, even strokes with the rolling pin, form a 12-inch circle with an even thickness.
Wrap the piecrust around the rolling pin to transfer to the pie plate.
Holding the rolling pin over the pie plate, unroll the piecrust starting at one side of the pie plate.
Ease the piecrust into the pie plate without stretching it.
Lightly press the piecrust into the bottom and side of the pie plate.
Step 3: Shape the edges
Use kitchen scissors or a small knife to trim the excess dough to 1/2 inch beyond the edge of the pie plate.
Build up the edge of the pie shell by folding the extra 1/2 inch of pastry under so it is even with the rim of the pie plate.
To crimp the edge (give it a fluted shape), place a finger against the inside edge of the piecrust. Use the thumb and index finger of your other hand to press the piecrust around your finger. Continue around the full circumference of the pie plate.
Step 4: Add the filling and bake
Combine the filling ingredients of your desired pie. Pour filling into the unbaked pastry shell. Some recipes require you to bake the pastry shell before filling it. If that is the case, follow the instructions closely.
Preheat your oven so the pie bakes evenly. To prevent overbrowning, cover the edge of the pie with foil. Loosely mould the foil over the pie's edge.
Carefully transfer pie to oven, being careful not to spill liquid filling over the edge of the crust if it is a single-crust pie. Bake as directed by recipe (typically between 350 degrees F and 375 degrees F). Remove foil and bake for 20 to 25 minutes more or as directed by recipe.
Step 5: Test for doneness
Cream and custard pies are done when a knife inserted near the centre comes out clean.
Fruit pies are done when the filling is bubbly and the top crust is golden brown.
Cool pie on a wire rack. Some pies such as custard and cream pies need to be stored in the refrigerator. Other pie recipes are best served warm. For this reason, follow the recipe directions carefully.
The real lesson on homemade pies is:
Homemade pies do not have to be perfect. This is a hard lesson to learn because we want that perfectly crimped and beautifully burnished pie crust so badly! I completely understand. But when your pie crust rips in half while you're transferring it to the pan or when you don't have quite enough dough to make those tall, crimped edges — it's ok. Remind yourself that at the end of the day, you still have pie, and that's all that matters BUT when you really want a taste of a pie made by the master bakers the feel free to visit LIGI Bakeries dotted around town and give yourself a treat of the best pies around.
LIGI BAKERY RECIPE CORNER
Vanilla Fluffy Cake
This vanilla cake recipe will make about 4 cups of cake batter, which means it will fill two 9-inch cake pans. It's also easy to double it or triple it if you happen to be making a tiered wedding cake
What You'll Need
1. 2 1/4 cups all-purpose flour (293 grams)
2. 1 1/3 cups sugar
3. 1 tbsp. baking powder
4. 1/2 tsp. salt
5. 1/2 cup unsalted butter (1 stick, softened, and divided into 4 separate chunks of about 2 tbsp. each)
6. 1 cup 2% milk
7. 1 tsp. vanilla extract
8. 2 large egg
How to Make It
1. Let all your ingredients come to room temperature. If the butter, eggs and milk are too cold, the batter won't form an emulsion and your cake won't be light and fluffy.
2. Heat your oven to 350 F.
3. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
4. Combine the flour, baking powder, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.
5. With the mixer on speed 1, add the butter one chunk at a time, until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.
6. Add vanilla and then with the mixer again on low, add the milk in a slow stream. Stop and scrape, then mix for another minute.
7. Add the first egg, and mix on the medium-low until incorporated, then add the second one and do the same. Mix until fluffy, about 30 seconds, then scrape down the bowl.
8. Pour the batter into the prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.
9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing at 30 minutes, because it's better to check too soon than to over bake. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them.
10. Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan, turn the cakes out onto the racks and cool for at least another hour before frosting.
We hope this recipe will help you in making your delicious vanilla cake, however if fails to come out like this feel free to visit our #LIGI CONFECTIONERY SHOP where you find the tastiest cakes, pies, bread and many other delicacies baked by our professional bakers :-).
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