Saturday, 28 March 2015

Kimmelweck Rolls

This month challenge in We Knead To Bake  group was  Kummelweck or Kimmelweck  Rolls. 

Yes, it’s difficult to pronounce (at least for me) but, not difficult to bake. Kimmelweck  Rolls are of German origin. Need to know more……Instead of me cut and paste, you can ask wiki.

The original recipe suggests using, Bread flour or vital wheat gluten + all purpose flour combination, as an alternative to Bread flour. Since, I do not have Bread flour and vital wheat gluten in my pantry, I go with whole wheat flour and all purpose flour combination and it worked well. The rolls turned out as hard crust on top, soft  inside.

Also, instead of sprinkling of sea salt and caraway seeds on the top, (also, I do not have) I go with cumin seeds.

Ingredient  :  ¼ cup of whole wheat flour       ;      1 ¼ cup of all purpose flour     ;      1 tsp of instant yeast          ;         ¼ cup of warm water            ;               1/4 cup of warm milk     ;     1 tbsp of oil         ;            1/2 tbsp honey              ;         ½ egg white      ;         ¾ tsp of salt ;     egg wash      ;      cumin seeds & sea salt for sprinkle

In a bowl, add warm water, warm milk and Yeast and stir well.  Let it sit aside for about 5 minutes.

Add oil, honey, the egg white with yeast mixture, and stir well. Add salt and about 1/4 cup of whole wheat flour and knead, add little by little  and continue to knead till to get  a smooth and elastic  dough.

Shape the dough into a ball shape and coat with oil and cover the bowl with damp cloth. Allow the dough to rise until double in volume. may take up to 60 – 90 min.

Deflate the dough well (not kneading), shape again into a ball shape and cover again with damp cloth and allow for second rise for 30 minutes.

Divide the dough into four equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased baking tray and brush with oil. Cover the tray let the dough rise for 30 more minutes.

Egg wash the top, and cut slits using a sharp blade or scissors.  Sprinkle the top of the rolls with sea salt and cumin seeds, and then mist with water. Bake the rolls at 220°C  for 5 minutes and then quickly mist with water again and continue to bake for another 20 minutes or so until the hard brown crust.

Allow it to cool on a wire rack and Serve with paya or burger. 

Saturday, 21 March 2015

Choco - Tofu Cake

Often, I receive mails to post Veggie (egg less) Cakes. Though the Egg substitutes had been given on the Tips and Tricks page, I know it’s not 100% perfect.

In order to give perfect (100%) egg less cake, in terms of texture, taste, I strongly recommend Choco-Tofu cake.  I got this wonderful recipe from here. I am sure, all my veggie friends are happy now.

Ingredients :   1/2 cup of pureed tofu     ;        1 ¼ cup of all purpose flour     ;      1/2 cup of sugar        ;       1/4 cup of coco powder     ;        1/4 cup of milk    ;       125 gms of butter         ;         2 tsp of baking soda       ;         1/4 tsp of baking powder        ;         1/4 tsp of salt        ;           1/2 tsp of vanilla essence. 

Beat the pureed tofu along with 1/8 cups of milk until you see air bubbles and set aside.

Sift together the flour, cocoa powder, baking powder, baking soda and salt. Once, again sift them to make sure the mixture is even.

Cream the butter and sugar. Add the vanilla essence and beat well. Add the tofu mixture into butter-sugar mixture and beat well till it has been incorporated.

Now, add the sifted flour mixture to the butter-tofu mixture little by little and beat well till it combines well.  Add the remaining (1/8 cups)  of  milk to achieve a batter of dropping consistency.

Pour batter into the prepared loaf tin, and in oven for 180°c and bake  for 30 minutes or till done.

Allow it cool. It goes very well with Tea or coffee. But, I just crumbled the cake on top of Vanilla ice cream scope. Imm…….Its Divine.

Saturday, 14 March 2015

Turmeric Onion Bread

Lately, my husband shown few white papers published about the medical properties of Turmeric. Though, we all know turmeric is a good antiseptic Agent. But, the white paper revels much more about turmeric’s curing and healing properties. Even it has ability to fight against cancer cells.

Since then, I had been using Turmeric in raw form in my day today cooking. Apart from its healing / curing properties, I liked its aroma and color. So, why can’t in baking too……..?

Turmeric rhizome, which is the underground stem, looks very much like ginger (member of the ginger plant family) quite popular spices in South Asian and Middle Eastern cooking and is widely used in Ayurvedic system of traditional medicine in India. 

I thought, along with turmeric, adding the Onion and Chilly will give a unique taste and flour to the loaf. As I thought, it turns to very good (savory kind of) bread. I pat myself.

Ingredients :  3 cup of whole wheat flour     ;        1/2 cup of all purpose flour      ;      1 tsp of sugar       ;        1 tsp of salt        ;        1 tsp of yeast      ;        25 gms of soft butter     ;     2 tbsp of grated fresh turmeric        ;          1 small chopped onion           ;         1 green chopped chilli       ;     1 ½ cup of lukewarm water

Procedure : In a bowl add  lukewarm water, sugar,  yeast and mix well and kept aside for 10 -15 minutes. In another bowl, mix the whole wheat and all purpose flour and salt and mix well.

Add salt, butter, onion, turmeric, 2 cup of flour mix in to the yeast mixture and start kneading the dough. Add the remaining flour little by little and knead until it is smooth and elastic.

Form a ball shaped dough, coat with oil and cover with damp cloth and leave it at room temperature for about 60 – 90 minutes or allow it to rise, double in volume. 

Deflate the dough and place the dough on a flat surface and roll it into a greased loaf and cover the loaf pan with damp cloth for about 60 minutes. 

Transfer the loaf pan into a 180°C pre-heated oven and bake at 180°C for about 40 minutes or till it done well. (Tent the loaf with aluminum foil if it begins to brown too much)

Take away the loaf pan from the oven and after a minute turn it out onto a wire rack and brush with melted butter and allow to cool.

Serve the bread with Cheese and Green Chutney………..imm Its Divine.

the YeastSpotting page.
the YeastSpotting page.

Sunday, 8 March 2015

Coconut Truffle

 My neighbor is a very big fan of Bounty. She always picks bounty bars, whenever she go for shopping.  Just to surprise her, I want to do something pretty close to her favorite Bounty.

Bounty has desiccated coconut enrobed with milk or dark chocolate options. It’s not a big deal to reproduce the same at home. but, wanted to do better than Bounty. There is no much option at the coating (chocolate) part. But, there are options in Coconut filling. Instead of a simple desiccated coconut filling, I go with caramelized coconut filling.

This has given a different dimension to the Truffle.  We both were pleased with the final product and happy to share here.

Ingredients :  1 tablespoons corn syrup       ;        1/2 cups sugar        ;        2 tbsp of water            ;             1/4 cup of cream              ;               10 gms of butter  (melted)          ;        1 ½ cup of desiccated coconut             ;        Tempered chocolate 150 gms (60 % coco)         ;         melted white chocolate (optional)

Add sugar, corn syrup and water into a saucepan and heat the pan on high flame. Stir until the sugar is dissolved.

Once the sugar is dissolved, stop stirring and wait until the syrup starts to turn light golden colour. Meanwhile, mix the cream and butter together and keep it ready.

Now, add the butter cream mixture into a hot sugar mixture. While doing this, please take care of yourself by standing back from the flame. (hot steam may rise suddenly)

Do not stir. With the help of candy thermometer, measure the mixture temperature. Wait until it reaches 110°Celsius.

Remove the pan from heat and add the desiccated coconut and stir well. Pour the mixture into a lined baking tray and allow it to cool at room temperature.

Once cooled remove from the tray and cut into heart shape small cookie cutter. (Like coconut burffi) Refrigerate the heart shaped caramelized coconut for at least an hour. 

Meanwhile, you can prepare the tampered chocolate using the double boiler. (if you don’t like dark  chocolate’s mild bitterness, you can go with semi-sweet chocolate)

Drop the chilled coconut bars into a tempered chocolate and allow it to coat all over. Then scoop out with the fork and tap on the side of the bowl so that the remaining /extra chocolate drops from the bar.

Place the chocolate coated coconut bars onto baking paper and transfer into the fridge for about 20 - 30 min.

As a final touch, just two lines on it with (melted) white chocolate with piping bag.  Once again, keep it in the fridge for about 30 min.

Chocolate with Caramelized Coconut, gives a chewy chocolate experience…. She Delighted.