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.

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.

Pizza Boats

Ingredients:

For Dough:

All purpose flour - 100 g
Wheat flour - 100 g
Instant yeast - 1 tsp
Sugar - 1 tbsp
Warm Milk - 1/2 cup
Warm Water - 1/4 cup
Olive oil - 2 tbsp
Salt - 1 1/2 tsp

For Filling:

Onion - 1 (fine chop)
Green Capsicum - 1 (fine chop)
Tomato - 1 (deseed, fine chop)
Boiled Corn Kernels - 5 tbsp
Italian Seasoning - 1/4 tsp
Red Chilly flakes - 1/4 tsp
Oregano - 1/4 tsp
Pizza Sauce - 2-3 tbsp
Grated Cheese - 1/4 cup

Method:

• Prepare the filling.
• Heat oil in pan and add in fine chopped onions.
• Saute in medium flame.
• Add in tomatoes and saute.
• Add in sauce, seasoning and mix well.
• Add a pinch of salt and mix it.
• Add in capsicum and mix well.
• Turn off range and add in grated cheese.
• Mix it and set aside to cool compleltely.
• Now prepare the dough.
• In a bowl add in flour, salt and mix well.
• Add in sugar and yeast and mix it.
• Now add in warm milk and water and mix well.
• Warm milk and water together weighed app 180 ml.
• Knead well.
• Add in olive oil and make a soft dough.
• Place this in a greased bowl and set aside for an hour to proof.
• Once done, punch the dough.
• Roll out and cut small circles.
• I used a lid to do this.
• Take a cirlce and and roll both side and pind the ends.
• It will resemble a boat or turkish pide shape.
• Place the filling and repeat the same with rest of the dough.
• Now grease a pan and arrange them in a pattern you wish too.
• Bake this in a preheated oven(OTG) at 180℃  for 22-25 mins.
• Serve hot with sauce.

Finger Donuts

Ingredients:

Oil - to fry

Dough:

All purpose flour - 360 g 
Salt - 4.5 g
Milk powder - 26.2 g
Instant yeast - 4.5 g
Curd -  18.25
Luke Warm Water - 188 ml
Unsalted butter - 28 g

Cream Filling:

Whipped cream - 263 g
Icing sugar - 26 g
Esc - 1/4 tsp

Jam:

Fruit Jam - 5 tbsp
Icing sugar - 1 tsp

Cinnamon Sugar:

Cinnamon Powder - 1/4 tsp
Sugar - 1/3 cup

Method:

• Lets prepare the dough.
• In a bowl add in flour, salt and milk powder.
• Mix this well.
• Add in sugar and yeast and mix it.
• Add in curd and mix well.
• Now add in luke warm water and mix well.
• Add in softened butter and knead the dough.
• Make the dough and place it in a greased bowl.
• Cover it and set aside for an hour for first proofing.
• Once proved punch the dough and divide to equal portions.
• I made balls of 50 g each.
• Shape it like cylinder or mini log and placed in a lined tray.
• Set aside for 30 mins for second proofing.
• Now in a plate add in cinnamon powder and sugar and mix it.
• Set this aside.
• Heat oil in a pan and  fry the donuts in medium flame.
• Set the  fried donuts aside.
• Roll them in cinnamon sugar while warm and not hot.
• Set aside to cool.
• Prepare the cream filling, stiff peak consistency.
• Refrigerate till use.
• Now heat a pan and add in jam and sugar.
• Cook in low flame for a min.
• Let it cool completely and fill it piping bag.
• Now before serving, slit the donut by keeping the base intact.
• Pipe the cream and then pipe the jam.
• Enjoy.
• Yields 15 donuts.

Note:

• You can also bake the same.
• Can refer the blog for baked donuts.

Masala Macroni Pasta

 

Ingredients:

Macroni - 1 cup

Onion  - 1 (fine chop)

Tomato -  1

Garlic - 3 (fine chop and crush)

Carrot - 1 (fine chop)

Green Capsicum - 1 (fine chop)

Turmeric powder - 1/8 tsp

Garam masala - 1/2 tsp

Black pepper powder - 1/4 tsp

Pav Bhaji masala - 1/2 tsp

Pizza sauce - 1 tbsp

Italian seasoning- 1 tsp

Coriander Leaves - Little

Salt, Oil, Water - As reqd

Butter - 1 tsp

Method:

• In a pan add in water.
• Add in salt and oil and mix it.
• Let it boil and add in macroni.
• Cook till it done like 6-7 mins.
• Strain and set aside.
• Blanch the tomato and then peel the skin.
• Puree this and set aside.
• But here I used fine chopped tomatoes.
• Heat oil and butter in a pan.
• Cook in medium flame.
• Add in garlic and saute for few seconds.
• Add in fine chopped onions and saute for a while.
• Add in carrots and little salt and add little water and cook till it is done.
• Then add in puree and spice powders.
• Cook in low flame till oil separates.
• Add in capsicum and saute.
• Add in sauce and mix well.
• Add in cooked pasta and cook for 2 mins.
• Sprinkle the seasoning and coriander leaves.
• Serve hot.

Pasta Pizza Sticks

 

Ingredients:

Penne Pasta - 2 cups

Pasta or Pizza sauce - 1/2 cup

Grated Cheese - 1/2 cup

Onion - 1 (small dices)

Capsicum - 1/2 (small dices)

Tomato - 1/2 (deseed and small dices)

Italian seasoning - 1 tbsp

Black pepper powder - 1/2 tsp

Salt, Oil, Water - As reqd

Method:

• In pan add in water, salt and a tsp of oil.
• Add in pasta and let it boil for 7 mins.
• Strain and set aside.
• Now carefully insert 10 or 11 pasta in each skewer.
• Grease a baking tray and line with butter paper.
• Place each stick on it.
• Brush the top and bottom part with sauce.
• Top the grated cheese on top part.
• Place onion, capsicum and tomato over it (refer pic).
• Sprinkle seasoning, pepper powder over each stick.
• Bake this in a preheated oven at 250 ℃ for 5 mins.
• Serve hot.

Mexican CoffeeBun / Papparoti / Rotiboy

Baked

Piped Topping

After 2nd Proofing

Coffee Topping

For 2nd Proofing

After 1st Proofing

\

For 1st Proofing

Ingredients:

For Bun:

All purpose flour - 162.5 g

Salt - 1/4 + 1/8 tsp

Sugar -  19 g

Instant yeast - 3/4 tsp

Unsalted butter - 21 g

Luke Warm Milk - 100 ml

For topping:

Instant coffee powder - 2 tsp

Milk - 30 ml

All purpose flour - 35 g

Powdered sugar - 30 g

Unsalted butter - 30 g

Method:

• First let's make bun.
• In a bowl add in all purpose flour, salt and mix well.
• Add in sugar and instant yeast and mix well.
• Add in luke warm milk and mix well.
• The dough will be sticky.
• Knead it for app 6-7 mins, till you get a non-sticky dough.
• Place this in a greased bowl and apply little oil on dough.
• Set this aside for an hour for 1st proofing.
• Once done, punch the dough.
• Divide it into 5 equal balls, here each weighed app 60 g.
• Place this in greased and lined baking tray, with space between each balls.
• Set this aside for 30 mins, for second proofing.
• In the mean time prepare coffee topping.
• In a bowl add in hot water and to this add in coffee powder and mix well.
• Let it cool.
• In other bowl cream butter for 2-3 mins.
• Add in sugar and cream them together.
• Add in flour and whisk well.
• Add in coffee mix and mix well.
• Pour this into icing bag and snip off the edge.
• Now pipe top of each bun, with the coffee topping, as in pic.
• Bake this in a preheated oven at 180℃ for 18-20 mins.
• The top layer will be crisp and bun inside will be soft.
• Each weighed app 65 g each.

Turkish Pide Pizza

Baked

Cheese Toppings

Shaped Like Boat

Rolled & filled

After Proofing

                                                                  For 1st proofing                         

                                   

Ingredients:

All purpose flour - 260 g
Warm water - 208 ml
Salt - 1/4 tsp
Instant yeast - 1 tsp
Sugar - 3/4 tbsp
White Sesame seeds - 1/4 tsp
Nigella seeds - 1/4  tsp
Unsalted butter - to brush

Filling:

Onion - 1 (fine chop)
Green Capsicum - 1 (fine chop)
Tomato - 1 (deseed & fine chop)
Sweet Corn - 5 tbsp
Oregano - 2 tsp
Italian Seasoning - 1 tsp

Method:

• In a bowl add in flour, sugar, salt.
• Add in sugar and yeast.
• Add in water little by little and make a soft dough.
• Place this in a grease bowl and set aside for 30 mins.
• Now punch the dough after first proofing.
• Now in a ball add in ingredients mentioned under "Filling".
• Mix it and set aside.
• Now punch the proofed dough and divide it to equal sized balls.
• I had 5 such balls of each 110 g.
• Roll out each into oval shape and place filling in center.
• Fold the sides and pinch the edges to give a boat shape (Refer Pic)
• Bake this in a preheated microwave convention oven at 200℃ for 20-22 mins.
• Then top it with grated cheese and microwave the same till cheese melts.
• Brush the top with butter and serve hot.

Pizza Crepes

 

Ingredients:

All purpose flour - 3/4 cup
Milk - 3/4 cup
Italian seasoning - 3/4 tsp
Red chilly flakes - 3/4 tsp
Pizza sauce - 2 tsp
Coriander leaves - Little (fine chop)
Cheese - 2 1/2 tbsp (grated)
Egg - 1
Salt, Oil - As reqd

Method:

• In a bowl add in flour, salt and mix it.
• Add in italian seasoning, red chilly flakes pizza sauce.
• Add in coriander leaves, grated cheese.
• Add in egg and whisk well.
• Add milk little by little and make a thin batter.
• Grease the pan and keep in low flame.
• Pour a laddle of batter and swirl it.
• Cook in low flame for a min and flip and cook for a min.
• Serve hot.
• Yields 6 - 7 crepes.

Cheesy Red Sauce Pasta

 

Ingredients:

Spiral pasta - 1 cup

Tomato - 2

Garlic - 2 (fine chop)

Unsalted butter - 1/2 tbsp + 1/2 tbsp

Onion - 1 (fine chop)

Dry Basil - 1/4 tsp

Chilly flakes - 1 tsp

Olive oil - 1 1/2 tsp

Grated Cheese - 1/2 cup

Oil, Salt, Water - As reqd

Method:

• Boil water in a pan and add tsp of oil.
• Add in salt and pasta and cook for 7 mins.
• Strain and set aside.
• Make 4 cuts on top of tomato.
• Add into to boiling water.
• Blanch it for 2 mins.
• Once done, peel the skin and remove seeds.
• Puree it. Don't add water.
• Heat olive oil in pan.
• Add in garlic and saute in low flame.
• Add in butter and mix well.
• Add in onion and saute.
• Add in puree, dry basil and chilly flakes.
• Add in required salt and mix well.
• Add in cooked pasta and mix well.
• Cook for 2 mins and then add in 1/2 tbsp butter.
• Add in grated cheese and mix it.
• Let it cook for min.
• Serve hot by topping it with grated cheese.
  
  

Japanese Condensed Milk Bread

 

                                          

                                                               After 2nd proofing

                                     

                                                             Arrange & set for 2nd proofing

Cut it into cubes

Brush Filling

After 15 mins

Fold & set aside for 15 mins

After 1st proofing

For 1st proofing

Ingredients:

All purpose flour - 150 g
Wheat flour - 50 g
Sugar - 1 tbsp
Salt - 1/2 tsp
Milk powder - 1 tbsp
Instant Yeast - 1 1/4 tsp
Luke warm milk - 125 ml
Condensed milk - 38 g
Unsalted butter - 25 g
Cherry - 10 (sliced)

To brush :
Condensed milk - 2 tsp
Butter - 2 tsp

Filling:
Condensed milk - 23 g
Unsalted butter - 23 g

Method:

• In a bowl add in flour, milk powder, salt and sugar.
• Mix well.
• Add in yeast and luke warm milk and mix well.
• Add in softened butter and knead well for 10 mins.
• Place this in a greased bowl for an hour for first proofing.
• Once done, punch and knead the dough.
• Roll it and fold as in pic.
• Set this aside for 15 mins.
• Now in a bowl add in items under "for filling".
• Whisk well.
• Now take the dough and roll out to a rectangle.
• Brush the filling as in pic.
• Cut into small cubes as in pic.
• Arrange them in baking pan, in the way you wish.
• Set them aside for second proofing for 20 mins.
• Brush the top with items under "to brush".
• Top with cherries.
• Bake them in a preheated oven (OTG) at 170℃ for 20 mins.
• Reduce the temperature to 150℃ and bake for 8-10 mins.
• Or till the top is golden brown.
• Once baked set this aside to cool.
• Dust with icing sugar and serve.
• Mini loaves weighed 56 g each and brown bakeware weighed 54 g each.
• I also baked one mini cupbread that weighed some 30 g (app).