Saturday, 25 July 2015

Malthouse Bread with Almonds

I used to get my baking stuff from Doves Farm. The Malthouse Bread Flour is one of their product. This flour is the combination of wheat, Barley and rye flours with flaked malted grains for a wholesome crunchy texture. 

If you don’t find the Malthouse flour, you may try with following proportions  80% of wheat flour, 15% of  wheat flakes,  3% of Rye flour and 3% of barley malt flour 3% and ascorbic acid (it’s nothing but vit.C)

The bread with this combination gives a good aroma, texture and makes a really tasty loaf. The recipe source is also from Doves Farm site.

Ingredients – 4 cup of malthouse  flour    ;    1/2 tsp salt     ;    1tsp of instant yeast     ;      1 tsp of sugar      ;       1 ¼ cup of warm water      ;      1 tbsp olive oil     ;    1/4 cup of chopped almonds 

Procedure :  In a large bowl mix together the flour, salt, yeast, sugar and chopped almonds and then add 1 ¼ cup  of warm water and roughly mix it into the flour.

While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Leave the dough covered with damp cloth and leave it for about 60 minutes or until double in size and turn the dough out onto a floured surface and knead the dough firmly for couple of minutes.

Shape the dough and place it grease loaf tin and cover with damp cloth for second rise for about 45 minutes.

Transfers the Loaf into 200°C pre-heated the oven and bake for about 30 to 35 minutes or until the top is golden brown and the bottom of the loaves make a hollow sound when tapped. Transfer the bread on the wire rack and allow it to cool.
Serve the bread with lavish butter or cheese spread and toast……..imm…….Its Divine.

Saturday, 18 July 2015

Coconut Milk Truffle

Lately, my son has been pestering me to make truffles and claimed that I may lose “my truffle making skills !”   Ha…ha…It was an indirect way of asking truffles.  My last truffle posting was coconut truffle, where the coconut is caramelized and used as a filling.

But, this one is an un-caramelized Coconut, which is coated outside the truffle. Also coconut milk is used. Hence, known as coconut milk truffle!!

Ingredients :   ¾ cup of coconut milk (store brought)       ;      1 cup of dark chocolate (60 % coco)   ;   for garnishing desiccated coconut      ;        180 gms of dark chocolate melted for enrobe the truffle   (you may use fresh coconut milk and coconut for garnishing)

Procedure :  Boil the coconut milk in heavy bottomed pan. Once it starts boil, remove from the heat and add 1 cup of dark chocolate whisk slowly until to get smooth and homogenous mixture and allow to cool at room temperature and transfer to the fridge for about two hours.

Now, using a small ice cream scoop or a melon baler, form the chocolate into round (bite-sized) shape. Place them onto the baking sheet and transfer to fridge allow the truffles to harden.

Meanwhile, temper the dark chocolate using double boiler and keep aside.

Now, dip chocolate balls into the tempered dark chocolate using fork and tap to remove excess chocolate. Place truffles one at time into baking sheet and keep it the fridge for 15 - 20 minutes, and again repeat the same.

In a tray sprinkle desiccated coconut and place the truffle on it and move the truffle around to coat well and transfer to the fridge for about 30 min.