Thursday, 31 July 2014

Soft Bun (Biga Version)

After the successful “Biga” version of Gibassier, I want to try the Bun made with Biga. Because, I want to make sure of its effect / consistence on Flavor and texture. 

Biga, didn’t disappoint me. The outcome was beyond my expectation. I never got such flavor, texture, taste and sponginess earlier. Though its time consuming, it was definitely worth, the wait.

Since, I already briefed the Biga Ingredients and making procedure, you can get it from here.

Ingredients for Bun :    2 ¾ Cups of All purpose flour  ;    1 tbsp of milk powder    ;   1/4 cup of  Caster Sugar     ;    1 ¼ tsp  of  salt    ;      1 ¼ tsp  of   Instant yeast    ;   1 egg (beaten)    ;  1/4 cup of  milk    ;      50gms of Butter (cubes)       ;  Biga (prepared last night)

Procedure :   Mix Flour,  milk powder, caster sugar and instant yeast in a mixer bowel and beaten egg, biga ((in small portions, so that it blend well) and salt and blend again.

Now, gradually add lukewarm water to form into slightly sticky, soft dough. Knead about ten 10 minutes until smooth and elastic. 

Finally add butter cubes and knead until incorporated. Form the dough into a  ball and place it in a large greased bowl, covered with damp cloth or cling film and allow it to rise more than double in size. May take about 120 min (depended on the Temperature of the surrounding)

Punch down the raised dough and knead briefly and form into 12 equal balls. And again allow it to rise for 10- 15 min.

Roll each dough ball into radish shape and roll out using a rolling pin to about 30cm length then roll up from the wider end like shaping a croissant.

Place the shaped rolls evenly (sealed ends down) on a greased baking tray and cover with damp cloth and allow it to rise about double in size. Now, egg wash the dough and bake in preheated 180°C oven for about 20 - 25 minutes or until golden brown texture.

Allow it to cool and toast or make a sandwich of your preference. 

Monday, 28 July 2014

Vanilla Surprise Cup Cake with Frosting

My son went for a sleepover to his friend house and wants to treat his friend with Vanilla Surprise Cup Cake with Frosting. 

What is the surprise in a Cup cake? The surprise is there are lot of chocolate chips in side !

Just Imagine, a Vanilla Cup cake with Chocolate chips and fresh cream frosting…..its Divine ! and I am sure it’s a Real Surprise. I got this recipe from one of martha strewart show.

Without anything further, the Ingredients are :  150 gms of Unsalted butter    ;      1 ½ cup of Granulated sugar       ;      6 no’s of  Egg whites   ;     3/4 cup of whole milk    ;   2 tsp  of vanilla   essence     ;       2 cups of All-purpose flour   ;     2 tsp of  baking powder     ;    ¼ tsp of Salt and 100 gms of  chocolate chips

Ingredients for Stabilized Wipped Cream : 1 cup of Heavy cream   ;  2 tsp of  Icing sugar      ;    1  tsp of  Corn flour   ;   1 tsp of  Vanilla essence

Directions : Add butter and granulated sugar into the bowl of kitchen aid (fitted with the paddle attachment) and  mix on medium speed until pale and fluffy, may take up to 3 minutes. 

Add egg whites, milk, vanilla mix until combined. Scraping down sides of bowl as needed.
Add flour, baking powder and salt; mix until just combined. Line a standard 12-cup muffin tin with paper liners and fill them with prepared batter about 3/4.

Put some piece of chocolate chips into center of each and pressing firmly about halfway into batter.  Preheat the oven and bake until pale golden brown. (may take about 20 – 25 minutes). Transfer tin to a wire rack and allow it to cool.

Meanwhile, Beat chilled Whipped cream gently till soft peaks add icing sugar and vanilla essence to the cream in a bowl and again whip the cream until stiff peaks. Now add corn flour to the mixture. Make sure not to over-beat. Otherwise, cream may become like butter.

Pipe stabilized whipped cream on the cup cake.

Thursday, 24 July 2014

Gibassier (Orange Flavored French Loaf)

Gibassier - Orange Flavored French Loaf, baked for We Knead To Bake #19

Gibassier dough is fermented by new Ingredient called “Biga”.   Biga used (predominantly) for fermentation process. Though, it time consuming process it’s add flavor and texture. 

“Biga” is a type of pre-fermentation widely used in Italian baking. Apart from the flavor and texture, it also helps to preserve bread by making it less perishable.
“Biga” need to make the previous night of the baking of (any) this bread. 

 Ingredients for the Biga:  1 1/2 cups of bread flour   ;  1/2 cup of milk   ;  1/16 tsp of instant yeast

Ingredients for the Dough:  2 eggs   ;   1/4 cup of  olive oil    ;  1/8 cup of  orange juice  ;   3 1/4 cups of bread flour   ;  All the pre-ferment / Biga made from above    ;  1/2 cup  of granulated sugar    ;   3/4 tsp of salt    ;    1 3/4 tsp  of  instant yeast  ;   75 gm butter   ;   1/2 cup  of dried apricots  ;  1tsp  of orange zest 

Ingredients for Glazing and Dusting the Gibassier :  1/3 cup to 1/2 cup clarified butter (ghee)    ;   Vanilla sugar or castor sugar

 The Process:  The pre-ferment has to be made the evening / night before the Gibassier are baked. So the previous night, mix together the ingredients for the pre-ferment into smooth dough. Add a little more milk if your dough is too stiff.

Scrape the dough into an oiled bowl and cover loosely and keep at room temperature, for about to 16 hours. By this time the dough should have risen and have a fermented look.

The next morning, make the dough for the Gibassier. Using a kitchen Aid /  food processor, mix the eggs, olive oil and  orange juice. 

Add the pre-ferment (in small portions), flour, sugar, salt, yeast, and knead until the dough is smooth. Now add the butter in chunks and knead until the butter is incorporated into the dough before adding the next chunk. Knead well until the dough is soft. 

Add the chopped apricots, and the zest and knead till incorporated. Shape the dough into a round and place in a well-oiled bowl turning it to coat well. Cover loosely and allow the dough to double in volume. (may take up to 90 – 120 minutes) 

Turn the dough out onto your working surface. Divide it into 12 equal portions, shape each into a round and let the dough rest for about 15 to 20 minutes. Then shape and flatten each round into a semi-circle or oval.  

Make three cuts in the semi-circle, one in the centre and two on either side of this cut from the straight edge to the arch of the semi-circle by pushing your implement straight into the dough. Make sure the cuts open up into neat slits. by using scissors, make 4 snips along the arched side at equal distance.

Lift the Gibassier dough and transfer it to a parchment lined baking sheet making sure to stretch it a little so the cuts open up well and the slits also spread a bit. Repeat with all the balls of dough, and let the shaped dough rise for about 30 to 45 minutes till a little puffy.
Then bake them in a pre heated oven at 180ºC (350ºF) for about 10 to 15 minutes till they turn a golden brown on top.

Take the Gibassier out of the oven and brush them (while hot) with clarified butter/ ghee.  Sprinkle with sugar vanilla sugar or castor sugar. Then let them cool on a rack.

Serve them slightly warm coffee or tea. 

My family enjoyed thoroughly the Gibassier, for the weekend breakfast. It has a great flavor and sponginess………… Simply superb.

Monday, 21 July 2014

Digestive Biscuit

It had been quite a loooong break. Though my vacation ended as per schedule, my son was at home  and he kept me busy all these days.  Also, summer was in peak, I couldn’t spend much time in my workplace (kitchen). Convincing reasons ? 

Now, I am Back…….! To start with “Digestive Biscuit”. This is not a first time I am making Digestive Biscuit. Earlier, I had a different recipe but, it’s not taste as same as the commercially available Digestives Biscuits. But, you all know.....without chocolate..........

Trust me, this recipe is just perfect one. its is very hard to find that, made at home! and I am happy to share the same.

Digestive Biscuits are originated from U.K. The term "digestive" is derived as these biscuit had antacid properties due to the use of sodium bicarbonate.  (An antacid is a substance which neutralizes stomach acidity). Hence, those who suffer on acidity problem are advised by the Gastroenterologist to have a digestive biscuits in regular interval.

Ingredients :    Whole meal flour  - 1 ½ cup   ;   Oatmeal - 1 ½ cup     ;      Diced cold butter  - 150 gms    ;    Bicarbonate of soda  - 1/2 tsp    ;   Light brown sugar  - 1/4 cup        ;   Salt   -  ½ tsp  ;   Milk  -3-4 tbsp    ;     Chocolate (optional) – 100 gms
Procedure :  Sift together the flour and oatmeal in a Food processor, then rub in the butter until it looks a bit like breadcrumbs.  Now time to add the bicarb, sugar and salt sift again and then add (just enough) milk to bring it together into a coherent dough. Wrap the dough in Clingfilm and chill for 30 minutes.

Preheat the oven to 170°C and line two baking trays with baking parchment. Roll the dough out on a very lightly floured work surface, until about 4mm thick, and then cut out the biscuits in preferred shape and arrange  it in tray.

Bake for 12-15 minutes until golden colour and crisper. Allow it to cool on the tray for 5 minutes before transferring to a rack. 
Meanwhile, melt the chocolate in a double boiler.  Once the biscuits are cool, coat the chocolate lavishly on one side of each biscuit and place it on the rack to dry.

I am sure, you enjoy this “Real’’ Digestive Biscuit.