Giraffe Patch Bread

This month challenge at we knead to bake #37 was to create an attractive pattern on the bread. Instead of just baking usual bread, bit of creativity will make the baking more interesting. I wanted to have a Giraffe patch like pattern (very thin white patches on my bread) but, it was not. I know where, I went wrong. My loaf pan is not wide enough to accommodate the dough.

However, it turned out very soft, sponge and good texture bread. The pattern was inspired from here.

Ingredients :     2 cups all purpose flour       ;      1 cup whole wheat flour      ;      2/3 cup of warm milk     ;     1/2 cup of warm water     ;      50 gms of butter melted      ;     3 tbsp of sugar     ;      1 tsp of salt     ;      2 tsp of instant yeast.      ;      4 to 5 tbsp of coco powder dissolved in  3 tbsp of milk  (for the darker brown colored dough)   ;    little oil    ;  little milk for brushing

Procedure :  combine all of the ingredients (except coco powder) in a large bowl and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface and knead for about 8 – 10 minutes by hand (if required, oil your hands) or until it become smooth and supple.  

With rolling pin roll the dough into circle shape and divide into three equal parts. Take the one part of the dough and place it on the lightly greased bowl and cover with damp cloth and allow it to raise double in volume. (may take about 45 to 60 min)

Take the other two parts of the dough and add the cocoa powder (dissolved in the 3 tbsp of milk) and knead well until to form a uniform colour. (This is the dark coloured dough for the giraffe patches) Shape it into a ball and place it in a lightly greased bowl and cover with damp cloth and allow it to raise double in volume.

Gently deflate the coco dough and then divide into 4 equal portions. With hand roll the dough like rope or sausage shape. You will get 4 same size rope(s) like dough.

Similarly, deflate the white dough and then divide into 4 equal portions. With rolling pin roll the dough into oval shape. You will get the 4 equal oval shapes. Try to make similar length of the coco dough and the width is just enough to cover the coco dough.

Now, place the rope shaped coco dough on the mid of oval shaped white dough and cover the coco dough. i.e enclose the rope shaped coco dough by the white dough and seal the end of the white dough. Gently roll on the dusted work surface to form a rope (like our house hold electrical wire, the inner copper conductor is surrounded or enclosed by a plastic insulator. Just imagine, the coco dough is the copper wire and the plastic insulator is the white dough)

Now, you should have 4 similar length and width rope shaped dough. Just by dividing into two equal half’s (the length depends on your loaf tin) you will get eight pieces of dough roll.

Arrange the dough rolls in the greased loaf tin by placing 3 rolls at the bottom. two rolls over the 3 forms the middle layer and 3 more rolls on the 2 forms the top layer. Cover the loaf tin by damp cloth for the second rise, for about 45 minutes. Brush the dough with milk.

Transfer the loaf tin into a 180°C preheated oven for about 30 minutes or until its light golden brown and done. Allow to cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.

Easter Eggs

Christians believe that Jesus was crucified on a Friday (Good Friday) and then rose on following Sunday.(Easter)

Traditionally, ostrich or chicken eggs are decorated as part of Easter celebration. Easter eggs or Paschal eggs are the symbol of resurrection. Decorated eggs were hidden and children were asked to discover the same on the Easter morning. (Easter egg hunt)

But nowadays, chocolate eggs are quite popular among the kids. In fact, I made around six eggs and kept in the fridge to set and went for a nap. When I open the fridge for white chocolate decoration, I found only two! Yes, my son played egg hunt with me! 

Ingredients :    Tempered dark chocolate  (egg shell)    ;     5 no’s of crushed any chocolate cookies  and  3 tsp of ganache or Nutella (egg yoke)      ;    Melted white chocolate (for decorating)   ;   Empty kinder egg chocolate cover (as mold)

Using tempered chocolate (using double boiler) pour it on the kinder egg toys mold and coat thoroughly. (Make sure a thick chocolate coat. So that it’s easy to remove without breaking) keep it in the fridge for about an hour.

In food processor crush the cookies (Chocolate Ragi Cookies or Rye flour Chocolate Chip Cookies) and add the ganache mix and combine well and make ball shape. Transfer into fridge to set.

Now assembling the egg, De-mold the chocolate from the kinder egg toy mold and keep the cookie balls inside the egg and close the egg. Carefully seal with melted chocolate and decorate with melted white chocolate. 

 

Instant baked Dhokla

On a rainy, cold evening my son wanted something to eat. I proposed a mug cake but, he denied and wanted something spicy and he himself proposed dhokla. I was told the traditional dhokla has very lengthy preparation (fermentation) procedure and the batter cooked on stream. I can’t avoid thinking of idly while seeing / eating dhokla because both have many similarities. It’s a kind of yellow colored savory Idly (இட்லி). 

Ingredients :  (for batter)     1 cup of  besan (gram) flour      ;      2 tsp of ginger & green chilli paste        ;          a pinch of turmeric powder       ;      a pinch of hing        ;       3/4 tsp of baking soda       ;       1 tsp of salt       ;        1 tsp of lime juice       ;       1 - 2 cup of water.

For  tempering  :    2 tbsp of  oil        ;       1/3 cup of water        ;       1 tsp of mustard seeds         ;      1 tsp of sesame seeds      ;       curry leaves     ;      2 green chilies     ;     1 tsp of lime juice      ;     2 tsp of sugar

For garnish  :    1 tbsp of chopped coriander     ;      1 tbsp of coconut 

Procedure : In a mixing bowl add besan, salt, turmeric powder, hing, lime juice, ginger & chilli paste and mix well add water little by little, as required to make smooth, thick but flowing consistency batter. (make sure that there are no lumps) Finally, add baking soda and stir briskly & quickly. The batter would froth and become bubbly. Pour the batter in the greased baking pan. 

Transfer the baking pan into 150°c pre heated oven for about 30 minutes or until it done. Transfer the dhokla on the serving plate.

In a small pan, heat 2 tbsp oil and add mustard seeds once it started cracking add green chillies, curry leaves. Add about 60ml of water (pay attention while adding water into oil) and sugar. Stir and allow the tempering mixture to come to a boil. 

Pour the tempering mixture evenly on the baked dhokla and garnish with chopped coriander and coconut.