Khara bun - Iyengar Bakery Style

Baked

For 2nd Proofing

After Proofing

For 1st Proofing 

Ingredients:

All purpose flour - 125 g
Wheat flour - 63 g (minus 2 tbsp)
Milk powder - 2 tbsp
Instant Yeast  - 1 tsp
Milk - 120 ml
Melted unsalted butter - 30 ml
Sugar - 1/2 tbsp
Salt - 3/4 tsp
Garlic - 6-8 (fine chop)
Onion - 1 (fine chop)
Coriander Leaves - 2 tbsp (fine chop)
Red Chilly Flakes - 3/4  tbsp

Method:

• In a bowl add in flour, milk powder salt and mix well.
• Add in sugar and yeast and mix well.
• Add in onion, garlic, coriander leaves and chilly flakes and mix well.
• Add in luke warm milk and mix to form a dough.
• It will be sticky.
• Add in melted butter and knead well.
• Use scrapper and gather the dough.
• Place this in a greased bowl and set aside for an hour for proofing.
• After the hour, dust the surface with flour.
• Take our the proofed dough and punch it and just knead for a min.
• Then divide it into equal sized balls.
• I divided into 55 g ball and one ball weighed 50 g.
• Place this in a greased tray and set aside for second proofing.
• Once it has doubled, apply milk wash to each bun.
• Bake this in a preheated oven (OTG) at 200 C for 15-18 mins,
• Brush the buns with butter and serve hot.
• Yields 7 buns.

French Eclairs

                                      

Choux pastry, cream, ganache

Ingredients:

Pastry Cream

Choux Pastry:

All purpose flour - 31 g
Water - 60 ml
Unsalted butter - 28 g
Sugar  - 1/2 tsp
Egg -1

Ganache:

Dark Chocolate - 38 g
Fresh Cream - 28 g

Method:

• I halved the recipe and made cream and set aside.
• Now we will make the choux pastry.
• In a pan add in water and butter, cook in medium flame.
• When it melts, add in sugar and flour and mix well.
• Cook for app 2-3 mins, it will thicken and will leave a thin film at the bottom of the pan.
• Set this aside to cool for 3-5 mins.
• Add in egg and using whisk and beat well.
• The content should be thick and hold peaks.
• Place the french star nozzle(I used the biggest one that I had), and fill in the cream.
• Line the baking tray and pipe 4 cm choux shells.
• Leave gap between each.
• Bake this in a preheated oven at 200°C for 18-20 mins.
• Then bake them at 180 °C for 10-12 mins.
• Once out of oven, poke a hole in each choux shell to remove the steam.
• Store in airtight container.
• Prepare the ganache and keep it ready.
• Fill the cream in piping bag.
• Either poke hole on one edge of choux shell or slit and fill.
• Dip in ganache and set this aside to set.
• Serve immediately.
• Yields 12-13 eclairs.

Vanilla Pastry Cream - Eggless

Ingredients:

Milk - 235 ml 
Sugar - 25 g
Corn flour - 12.5 g
All purpose flour - 1/2 tbsp
Vanilla Esc - 1 tsp

Method:

• In a pan add in milk, esc, sugar, corn flour and all purpose flour.
• Mix well, such that there are no lumps.
• Place it on stove top and cook on medium flame.
• Once it thickens and the coats the spatula you use, turn off range and whisk well.
• It shouldn't be too thin.
• Transfer this to bowl.
• Cling wrap, such that the wrap touches the surface of cream.
• Set this aside to cool.
• Use in recipes of your choice.

Roasted Bell Pepper Soup

 

Ingredients:

Red Capsicum - 1
Onion - 1
Tomato - 2
Garlic - 3
Cloves - 2
Black pepper corns - 1 tsp
Corn flour - 1 tbsp
Milk/Water - 1 tbsp
Oil, Salt, Water - As reqd

Method:

• Wash the capsicum and wipe with kitchen towel.
• Apply oil and then insert a fork to it.
• Place it on stove top and roast it in low flame.
• Flip and roast it.
• When you find the black spots, remove it.
• Add it to a bowl filled with water.
• Remove the black skin and the deseed and roughly chop it.
• In a bowl add in roughly chopped capsicum.
• Add in roughly chopped onion, tomatoes and garlic.
• Add in cloves, black pepper and 2 cups of water.
• Pressure cook this for 2 whisltes.
• Strain the liquid and blend the strained veggies.
• Add the strained liquid and blended puree and mix well.
• Adjust consistency and then add salt.
• Cook in low flame and add corn flour slurry.
• Once it thickens, transfer to bowl and serve hot.

Spicy Mullu Murukku

Ingredients:

Murukku Maav - 2 cups
Hing - a pinch
Red Chilly powder - 1/2 tsp (optional)
White sesame seeds - 1 tsp
Hot Oil - 2 tbsp
Water - As reqd

Method:

• In a bowl add in all ingredients other than water.
• Mix well.
• Add in hot oil and mix with spoon.
• Add water little by little and make a soft dough.
• My murukku had salt, so didn't add separately. 
• I wanted it like butter murukku so used single star achu.
• Heat oil in pan and fry these in medium flame.
• Drain the excess oil if any and then store in air tight container.

Note:

• We wanted it spicy so added chilly powder.
• You can skip it and make a regular mullu murukku too.

Empanada Gallega - Spanish Savoury Pie

Sliced

Patterns

Topped with other rolled out dough

Rolled out and added filling

After 1st Proofing

For 1st Proofing

Filling

Ingredients:

For Dough:

All purpose flour - 358 g
Luke warm water - 200 ml
Instant yeast - 1/2 tbsp
Salt - 1 tsp
Oil - 2 tbsp
Milk - 2 tbsp(for milk wash)

Filling:

Green peas - 1 cup
Carrots - 1 (fine chop)
Potato - 2 (boiled)
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Red chilly powder - 1 tsp
Kadai Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Heat oil in pan and add in onions and saute for a while.
• I boiled potatoes and peas.
• Mashed the potatoes and set aside.
• Cook in medium flame.
• Add in tomatoes and cook till it is mushy.
• Add in veggies of your choice and mix well.
• Add in salt and spice powders and mix well.
• Sprinkle little water and cover and cook till it done.
• Filling should be dry.
• Garnish with coriander leaves and set aside to cool.
• Now in a bowl add in flour, salt and mix well.
• Add in yeast and luke warm water.
• Add in oil and mix well to make a soft dough.
• Place this in a greased bowl and cover with a lid.
• Set aside for an hour for first proofing.
• Once doubled in size, punch the dough and divide in into two portions.
• The dough weighed 560 g and I divided one with more weight and the other with little lesser weight.
• Grease the tray and place a rolled out dough in it.
• I used a 7 inch square tin and just marked edges.
• Spread the filling on it and top it with other rolled out portion.
• Refer pic for the same.
• Now crimp sides joining top and base layer.
• Use left out dough and make patterns
• Brush the top with milk.
• Bake this in a preheated over at 180°C for 25-30mins.
• Or until the top is in golden brown.
• Let it cool and then slice an enjoy.

Swedish Tea Rings - Vetekrans

Baked

After 2nd Proofing

Filling

Rolled Out

After 1st Proofing

For First Proofing

Ingredients:

All purpose flour - 146 g
Salt - 1/2 tsp
Sugar - 3 tbsp
Unsalted butter - 1 tbsp
Instant yeast - 3/4 tsp
Buttermilk*- 25 ml
Milk - 100 ml

Filling:

Brown sugar - 1/4 + 1/8 cup
Butter - 1 tbsp
Cinnamon powder - 1 tsp
Black raisins - 1/4 cup

For Glaze:

Icing sugar - 1/2 cup
Milk - 1 tbsp
Vanilla esc - 1/4 tsp

Method:

• First lets make the dough.
• In a bowl add in flour and salt and mix well.
• Add in sugar, yeast, butter and mix it.
• Add in buttermilk and mix it.
• Add milk slowly and gather the dough.
• It will be sticky dough.
• Transfer this to workspace and start kneading the dough.
• It will take app 10 mins to get a soft dough.
• Transfer this to greased bowl and cover it.
• Set this aside for an hour for first proofing.
• After an hour punch and divide the dough to two equal parts.
• Roll out a part to a rectangle.
• Apply a tbsp of butter on it.
• Sprinkle sugar, cinnamon and raisins.
• You can fine chop the raisins too and then add.
• Start from larger side and roll it to a tight log.
• Let the seam side be down.
• Bring the corners together and make patterns as in pic.
• Now place this in a lined baking tray or a greased tray and cover with damp cloth.
• Set this aside for 30 mins for second proofing.
• Apply milk wash.
• Bake this in a preheated oven at 180°C for 25-30 mins.
• Or until it is golden brown.
• Prepare the glaze and drizzle it on tea ring once it is cool.
• I also topped it with tutti frutti.
• Let is set.

Note:

I used only milk 125 ml.