Mawa Mug Cake & Chocolate Mug Cake

 

Mawa Mug Cake & Chocolate Mug Cake

Chocolate is everyone's favourite, I ‘m sure most of us would agree that it is one of the best treats to indulge in. Having sweet tooth is quite common. But chocolates can make you addictive and it become a personal weakness sometimes😌

Double chocolate mug cake ( Gluten-free )
Ingredient : 56 gms - dark chocolate (70 %) ; 45 gms - butter ; 2 tbsp - milk ; Egg -1 ; 1 tbsp - amaranth flour or rice flour ; 1 tbsp -coco powder ; 1 or 2 tbsp - sugar ; 3 tbsp - chocolate chips ; dash of vanilla essence

Melt 56gms of dark chocolate with 45 gms of butter, let it cool. mix coco powder & amaranth flour separately and kept aside.

Whisk sugar, egg & milk add this to the chocolate mixture and add dash of vanilla essence. whisk further until the mixture become smooth. Then add flour & chocolate chips, beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Mawa chocolate Mug Cake (Mawa/Koya = Milk solids) - Egg less & Gluten free version.

Ingredient : 2 tbsp – home-made mawa ; 2 tbsp – melted butter ; 3 tbsp – warm milk ; 1 tbsp – sugar ; 1 tbsp – brown sugar ; 1 tbsp – chocolate chips for topping ; 2 tbsp – jowar atta ; 2 tbsp – coco powder

mix mawa, milk & sugar keep aside, mix all the dry ingredient and add to the wet mixture beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Mexican coffee buns / Papparoti

I had been there in paparoti couple of months ago, I enjoyed the bun and my Husband enjoyed the coffee. Since then, I wanted to make paparoti bun. I am glad, I could recreate the paparoti bun or Mexican coffee bun in my oven. (cyberkitchen). I adopted the recipe from here. Though the making procedure is bit long, it was all worth it in the end.

Ingredients  for bun dough  :  2 cups of all-purpose flour (sifted)     ;      3 tbsp of sugar   ;     1/2 tsp of salt       ;        1 ½ tsp of instant yeast      ;         1/4 cup of milk at room temp.       ;      1/4 cup milk + ½ tsp of lemon juice    ;     1 egg     ;       3 tbsp of unsalted butter at room temp.  

Ingredients  for topping :   ¼ cup of all-purpose flour     ;    1/8 tsp of coco powder     ;        2 tbsp of soft Butter    ;      2 tbsp of sugar     ;    1/8 tsp of salt     ;     1/2 egg slightly beaten     ;    10ml strong coffee 

Ingredients  for filling   :   12 No’s of 3 – 4 grams of  unsalted butter cubes   (kept frozen) 

Combine lemon juice and milk, stir gently and set aside until the milk precipitate and become a slightly sour mixture. This helps the bun to be richer and fluffier.

In a separate bowl, combine flour, sugar, salt, instant yeast and mix well. Add milk, milk + lemon juice mixture, beaten egg. Mix well until all the ingredients are combined well. Cover the bowl in damp cloth for about 15 – 20 minutes. Knead the dough further, to form sticky elastic dough. (Use some flour to coat your hands if the dough is too sticky)

Add softened butter (not melted) and knead the dough until the butter is incorporated into the dough. Continue kneading until the dough is completely smooth and elastic and should form a thin layer when stretched.

Transfer the dough to a lightly floured tabletop, Gently shape the dough into a ball with a smooth surface. Coat the dough balls with thin layer of oil, to avoid dough from cracking. Place them into greased bowl and cover with damp cloth until the dough become double in size.

Meanwhile, lets do the topping ………………. Combine flour and cocoa powder and keep aside. Add butter, sugar, salt in a mixing bowl and mix until all ingredients are combined. Add egg and continue beating until the butter mixture is completely incorporated. (Over beating may result a spongy texture topping)

Sift flour and cocoa powder into the bowl Add coffee, mix well until smooth and combined. Transfer topping to a piping bag, and keep in the refrigerator. After the dough has doubled in size, deflate the dough, gently knead the dough and divide into 12 small pieces. Take the frozen butter cubes from the freezer.

Gently stretch a dough ball out, press a piece of filling into the dough and pinch edges together. Seal carefully so the filling doesn’t leak while being baked. Roll the bun with the palms of your hands until round and even. Place on baking tray lined with parchment paper or a silicone baking mat. Repeat with the remaining buns. (make sure you leave enough space between the buns)

Cover the tray with damp cloth for a second rise. Once the dough has become doubled in size, do the topping. Remove the piping bag from fridge and start from the middle and pipe a circular swirl outward. Only cover about 1/2 – 2/3 of the bun’s surface, the topping will melt and cover the rest.

Transfer the baking tray into a 180°c pre-heated oven and bake for 15 – 18 minutes or until the top crust is golden brown and crisp. (If the top turns brown too quickly, cover the buns with a piece of aluminum foil and continue baking until done)

Orange cup cake with Orange cream frosting

 

Last week my niece was in town so, decided to make these orange cupcakes. Instead of baking a “typical” cup cake, thought of enhancing the cake by adding orange flavor to the cake as well to its frosting. 

The Orange cup cake turned out pretty good in terms of taste, soft and moist texture with mild flavor. This cake can be extended as a full size cake with fully coated frosting and topped with loads of orange pulp (juice vesicles) as an Orange fruit cake. 

Ingredients for the cake    –      1 cup of all purpose flour and remove 2 tbsp of flour   ;  2 tbsp of corn flour      ;    1 egg     ;    1/2 cup of sugar    ;      1/8 cup of milk     ;   ½ tsp of baking powder     ;       1/4 cup of orange juice & zest of orange    ;     60 gms of butter melted      ;      salt a pinch 

Ingredients for the Frosting     –     1 cup of heavy cream       ;       1 tsp of icing sugar          ;     orange zest     ;    ¼ cup of orange juice      ;    ½ tbsp of corn syrup   ;     ½ tsp of gelatin powder 

Procedure for Cupcakes: whisk together flour, corn flour, salt and baking powder set aside.   Mix milk, orange juice and melted butter keep aside.

In a medium bowl, beat egg and sugar till the sugar completely dissolve. Add flour mixture to the egg-sugar mixture and continue to beat. Keep adding the Milk-juice-butter mixture little by little and beat well until all combine to get a batter consistency.

Scope the batter into muffin tray (prepared with paper liners) Bake for 15-20 minutes in the 180 °c Preheat oven. Allow to cool to room temperature. 

For frosting, in a small bowl mix gelatin powder and water, keep aside. In saucepan heat the orange juice, corn syrup. Add the gelatin mixture into it and mix well. Continue on the low flame, until it become thick. Remove the pan from heat and allow it to cool.

Beat the heavy cream with icing sugar and orange zest until it forms soft peak. Add gelatin-juice mixture and continue to beat again till it become light and fluffy.

Using the piping bag frost the cupcake. (Make sure cupcakes are completely cooled before piping the frosting)  

Rabri Ice Cream

Rabri (राबड़ी) or rabadi is a North Indian dessert, made with rich (milk) cream and nuts. This is the third “cool” recipe of this summer, to beat the heat. (Previous were Walnut Caramel Ice Cream and Dates Choco Bar)

Rabri can be presented as Popsicle, in the cone, cookie cup, etc. 

Ingredient’s :    1 ½ cup of cream     ;     1 ½ cup of whole milk      ;      ½ cup of heavy cream     ;   1/2 tsp of cardamom powder        ;       1/8 cup of chopped nuts (pistachios  & Almonds)  ;    1/8 cup of sugar     ;      ½ cup of heavy cream 

Boil the whole milk and cream in a wide & thick bottom pan. Reduce flame to medium to low and allow the milk to reduce, 1/3 of its original quantity.  {Thick milk layer (Milk skin or lactoderm) forms over the top, using the spatula give a gentle whisk and continue to simmer}.

Meanwhile, soak almonds and pistachios in hot water for about 10 – 15 minutes and then remove their skins and chop finely. 

Just before removing the milk pan from heat, Add sugar, cardamom powder, chopped nuts and stir well. Allow the milk to cool to room temperature 

In meantime, beat the heavy cream (using hand mixture) till it forms soft peaks consistency and keep it the fridge.

Once, the rabri come to room temperature, add the whipped heavy cream into it and fold well. Either pour into ice cream mold or Keep it in the freezer bowl and keep it in the fridge for 4 – 6 hour.