Friday, July 9, 2010
Mylander Sponge
Refined flour - 125gms
Icing sugar - 40gms
Eggs - 3
Cocoa powder - 40gms
Sugar syrup - 60gms
Baking powder - 2.5gms
Sugar - 150gms
Butter - 95gms
Method-
Grease a baking dish and cover the base and sides with with butter paper. In the absence of butter paper greased news paper can be used.
Separate the egg yolk from the white. In a container cream the egg yolk, cocoa powder and sugar syrup and keep aside. In another container add the egg white and sugar and beat them to make a stiff meringue. Mix the flour and baking powder and keep aside.
FOLD the cocoa mixture into the meringue after which add the flour mixture and fold it in too. Pour the batter in the greased dish and bake at 180*C
Coconut Cookies
Icing sugar - 125gms
Castor sugar - 15gms
Butter - 140gms
Refined flour - 225gms
Dessicated coconut - 40gms
Custard powder - 45gms
Egg - 1
Method-
Cream the icing sugar, egg, castor sugar and butter together. Mix the flour, custard powder and dessicated coconut and keep aside. Mix together the creamed mixture and powder mixture together and refrigerate for 5-10 minutes.After which take it out shape the dough and bake it at 180*C for 10-15 minutes in a greased tray.
Thursday, March 18, 2010
Mango Cheesecake
Ingredients-
Mango puree – 175gms
Egg – 1
Egg yolk – 1
Icing sugar – 75gms
Gelatin – 32gms
Whipped cream – 150gms
Cream cheese – 200gms
Water – 3ml
Marie biscuits
Butter
Method-
Step 1- Crush the biscuits and mix then crumbs with butter to form a base. Bake the base for 10 minutes at 180*C.
Step 2- Cook the egg, egg yolk and icing sugar in a double-boiler till you get a ‘sabayon’ (ribbon stretch) and mix it with the cream cheese. Add this mixture to the whipped cream and mango puree and mix. Again, in a double boil heat the gelatin and add 3ml of hot water if necessary and then add the gelatin to the final mixture. Pour the mixture onto the base and refrigerate it.
Step 3- When the mixture is half frozen add glaze (mango puree, water and gelatin mixture) on top of it and refrigerate it again.
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An egg less way (tried and tested) ->
For the egg-less version only the Step 2 has a little change.
Step 2 - Double boil the mango puree and icing sugar till the sugar dissolves. Set it aside to cool once that is done. Next double-boil the gelatin and add it to the mango puree and sugar mix.
Step 3 - Beat the whipped cream and cream cheese together.
Step 4 - Once the Mango, sugar and gelatin mix has cooled down. Mix it with the whipped cream and cream cheese mix. Pour this final mix onto the biscuit base.
Step 5 - Same as Step 3 of the Cheese cake with egg recipe
Choux Pastry/Churos
Ingredients-
Water – 1lt
Butter – 400gms
Flour – 600gms
Eggs – 15
Method-
Melt the butter in the water. Cook the eggs and flour together. Add the butter water to the egg and flour to make a paste. Pipe the paste into hot oil and deep fry.
To make churos:
Roll the deep fried choux pastries in cinnamon sugar and garnish with Ganache.
Honey Cashew Pudding
Ingredients-
Honey – 30ml
Vanilla essence – 2ml
Flour – 50gms
Cashew – 15gms
Almonds – 15gms
Butter – 100gms
Castor sugar – 100gms
Bread crumbs – 50gms
Method-
Cream the butter, castor sugar, honey and vanilla essence. Mix the flour, bread crumbs and nuts with the butter mixture. Double-boil bake the final mix at 180*C for 10-15minutes.
Chocolate Mousse
Apple Pie
Ingredients-
Flour – 300gms
Butter – 200gms
Sugar – 100gms
Diced apple - 1
Brown sugar - 10gms
Cinnamon - 3gms
Raisins (optional) - 25gms
Method-
Mix the diced apple, brown sugar, cinnamon and raisins and keep aside. Cream the butter and sugar and mix the flour in to make the sugar paste to a sandy texture. Refrigerate for 5-10minutes. After that take the dough out and put it into molds and shape it. Fill it with the apple mixture. Cover it with more dough. Glaze it (optional) and bake it at 180*C for about 15-20 minutes…till done.
Wednesday, March 17, 2010
Pizza Dough
Ingredients-
Flour – 300gms
Yeast – 10gms
Sugar – 3gms
Salt – 6gms
Olive oil – 10ml
Water
Method-
Knead all the above ingredients. After that roll it out and put on the choice of toppings. Prove for 20-25minutes and then bake at 180*C for 15-20 minutes till done.
Focaccia
Ingredients-
Flour – 300gms
Yeast – 10gms
Pepper corns – 10gms
Salt – 6gms
Sugar – 4gms
Olive oil – 10ml
Water
Method-
Knead all of the above ingredients to make a dough. Flatten it on a greased tray. Put in cooked vegetables like capsicum, onions, sun dried tomatoes and so on as per your choice. Cover it with another layer of dough. Put toppings of the same vegetable. Add rosemary or thyme (optional). Allow it to prove for 30 minutes. After that bake at 180*C for 15-20 minutes till done.
Eggless Cake
Ingredients-
White butter – 500gms
Sugar – 500gms
Milk – 400ml
Flour – 400gms
Baking powder – 15gms
Coco powder – 100gms
Method-
Cream the butter, sugar and milk. Fold in the coco powder, flour and baking powder. Bake for 20-25minutes at 180*C till donEggless Sponge
Ingredients-
Flour – 100gms
Milk maid – 250gms
Limca/ Sprite/ 7up – 140gms
Melted butter – 50gms
Baking Powder – 2.5gms
Baking soda – 2.5gms
Method-
Mix flour, baking powder and baking soda and keep aside. Beat Melted butter and milk maid till they reach a thick consistency. Add the aerated drink to it and beat and fold the flour mixture in. Bake it for 15-20 minutes at 180*C.
Saturday, March 13, 2010
Roman Apple Tea Cake
Castor sugar – 125gms
Butter – 50gms
Milk – 70gms
Diced apples – 350gms
Baking powder – 4gms
Baking soda – 1.5gms
Salt – 1gm
Cinnamon – 2.5gms
¼ Egg (optional)
Flour – 150gms
Method-
Cream the butter, caster sugar and egg. Add milk to it and mix. Fold the flour, baking soda, baking powder, salt and cinnamon an apples. Bake it at 180*C for 20 minutes.
Vanilla Fat Free Sponge
Flour – 125gms
Caster sugar – 15gms
Brown sugar – 40gms
½ Egg (optional)
Baking powder – 1.5gms
Chocolate chips – 110gms
Butter – 56gms
Method-
Cream the butter, icing sugar, brown sugar and egg. Fold the flour, baking powder and chocolate chips. Refrigerate for 10-15 minutes. Drop the dough out onto greased trays and bake at 180*C for 15-20minutes.
Chocolate Chip Cookie
Flour – 125gms
Castor sugar – 15gms
Brown sugar – 40gms
½ Egg (optional)
Baking powder – 1.5gms
Chocolate chips – 110gms
Butter – 56gms
Method-
Cream the butter, icing sugar, brown sugar and egg. Fold the flour, baking powder and chocolate chips. Refrigerate for 10-15 minutes. Drop the dough out onto greased trays and bake at 180*C for 15-20minutes.
Chocolate Sable
Butter – 225gms
Icing sugar – 112gms
Vanilla essence – 2.5
Egg – 1
Flour – 375gms
Salt – 2.5gms
Method-
Cream the butter, icing sugar, egg. Add vanilla essence to it and cream it. Fold in the flour and salt. Pat the dough into a roll and refrigerate for 10-15minutes. After that, cut the dough into cookies and bake them at 180*C on greased trays for 15-20minutes.
Langues de Chat
Butter – 157gms
Castor sugar – 157gms
Eggs – 3
Flour – 195gms
Method-
Cream the butter, sugar and eggs. Mix flour. Refrigerate for 10-15 minutes. Pipe the dough onto greased trays. Bake them at 180*C on greased trays for 15-20 minutes.
Salt Cookies
Ingredients-
Butter – 250gms
Icing sugar – 200gms
Milk powder – 25gms
Eggs – 2
Flour – 425gms
Cumin seeds – 13gms
Salt – 6gms
Method-
Cream the butter, sugar, eggs and milk. Mix flour cumin seeds and salt. Refrigerate for 10-15 minutes. Take the dough after that and roll it out and cut it with a cookie cutter. Bake it at 180*C on greased trays.