Energy Bars

Energy bars are meant to delivery energy to the body quickly. Therefore, athletes prefer to consume before their workout.  Also, energy bars are good snack during the competitions.

Usually, the swimming competitions are 2 -3 days long and the swimmers needs to swim couple of times in a day. Hence, Energy bars are the best alternative for a meal.  My son was taking part in Speedo invitational swim meet at Dubai. So, I prepared these Bars for him.

 Energy bars are not only meant for Athletes, this is good for those who need quick energy but do not have time for proper meal. These bars can be consumed even during a busy office schedule without wasting time.

Our body converts fat, protein and Carb’s into energy. In energy bars, cereals, seeds and nuts are the main ingredients. (Good source of complex carbohydrates, Essential fatty acids and Antioxidant property)

Most of the kids, don’t like to eat dry fruits, seeds and nuts in a raw form. But, they like to eat the energy bar ! where the all the nuts are blend together.

The Ingredients are,  ½ cup of Oats    ;     ½ cup of Sunflower seeds     ;       ½ cup of Wheat bran    ;   ½ cup of chopped Walnuts     ;        ¼ cup of Whole wheat flour    ;     ½ cup of chopped Apricots        ;  ½ cup of chopped Almonds     ;      ½ cup of Gooseberry (dried)     ;     ½ cup of chopped Dates      ;      ½ cup of Milk powder      ;      1/3  cup of Honey     ;     2 no’s of Egg whites. (for Egg substitutes, check my Tips & Tricks page)

Procedure : In a bowl mix all ingredient expect egg white and honey. Now, add honey, egg whites and mix well till combined / fully coated.

Transfer the mixture into a pre greased square pan and spread evenly and press the mixture firmly. Transfer the pan into 150°c preheated oven and bake for 20 - 25 min. Allow it to cool and cut into bar shape. Store it in an air tight container.

Custard Bread Rolls

I bake this for Home bakers challenge for this month and Mrs. Gayathri the host. Though the original recipe is chocolate Bread Roll, I tried with Custard instead of chocolate. (Also, my son is the fan of Custard)

Ingredient for Bread :  2 Cups of All purpose flour   ;    ½ cup of Corn flour     ;     1/8 cups of Sugar   ;   1 no of Egg  ;   1 tsp of Milk powder     ;      2/3 cup of Water   ;   Pinch  Salt      ;    2 tsp of  Active yeast     ;    30 gms of Butter.

Add luke warm water, sugar, salt, yeast, milk powder and beaten egg in a bowl and mix with hook attachment of your kitchen aid / mixer. Add flour little by little to make a dough. Add butter and start knead the dough till become soft.

Cover the bowl with damp cloth for about 1 hour in a warm place (for fermentation)

After dough proofed deflate the dough on floured surface and cut it into 10 equal pieces.

Roll the dough into oval shape, place the custard filling almost in edge of one side and cut the remaining dough into stripes fold over and tuck underneath. Refer below

 

Click on the image to Enlarge

Place the (stuffed breads) on the greased baking tray and cover with damp cloth for about 45 min.

Bake the breads at 180°C in a pre-heated oven, for 25 min or until golden brown color. 

These Custard Bread Rolls are not only perfect for breakfast, also for Evening snack. 

Note : Custard made with Ready-made custard mix. You may try with Jam, Cheese, even the Spicy Masala Filling.

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.