Baking.brats

Eggless doughnut

RECIPE

Warm milk -320 gm
Caster sugar -100gm
Fresh yeast - 20gm
Flour - 545 gm
Salt- 10gm
Vinegar - 2gm
Butter-60 gm

METHOD

-Mix the luke warm milk with sugar and yeast rest for 20 minutes.
-Add milk moxture to the flour and rest of the ingredients excluding butter and make a dough
-Once the dough is formed add the butter and finally give a good mix
-Chill the dough in a chiller for minimum 2 hours then sheet the dough to 5mm thickness
-Cut the doughnuts and proof till double in size.
-Fry them on low heat ( you can even bake them @ 200°c for 8 to 10 min)
-Coat them in cinnamon sugar and enjoy .

LEMON MERINGUE TART

Lemon meringue tart is a type of dessert , consisting of a shortened pastry base filled with lemon curd and topped with meringue.

Fruit desserts covered with baked meringue were found beginning in the 18th century in France. Menon's pommes meringuées are a sort of thick apple sauce or apple butter covered with baked meringue in his 1739 cookbook.

RECIPE:

Sweet paste

Butter :-200gm
Icing sugar :-149gm
Yolks :-100gm
Cake flour :-400gm

Lemon curd

Yolks :- 8 No
Caster sugar :- 200gm
Lemon juice :-250ml
Butter : -150gm

French meringue

Caster Sugar :- 110gm
Egg whites :- 110gm
Citric acid :- 2gm

METHOD:

*Cream butter and sugar into light and fluffy mixture.
*Gradually add egg yolk one at a time.
*Flat paddle should be used to beat the mix.
*Now add sieved flour and fold it into the mixture to form sweet paste.
*Refrigerate for 2 hours.
*Roll the dough into tart shell and again chill the tart shell for 30 minutes.
*Blind bake for 15 to 20 min at 170°C
*Chill the tartlets once baked

For the Lemon Curd

*On a bain marie heat the yolks and sugar together.
*Once the sugar slightly melts add the lemon juice and let it coagulate well.
*Finally once the mixture cools down add cold butter to the mixture and blend well.

For the French Meringue

* Whipp the eggwhites with citric acid till slightly airy and start adding the sugar.
*Whipp till stiff peaks form.
*Chill the paste for an hour in the refrigerator.

Assembly

On a baked tart shell pipe the lemon curd and let it set for some time once it sets pipe the meringue on top and torch it from the top.

Burnt but gooey !

MULTIGRAIN BREAD LOAF...

Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds.

RECIPE:

Refined Flour- 400gm
Whole wheat flour- 100gm
Grain mix- 55gm
Gluten- 7gm
Improver- 7gm
Salt- 12gm
Fresh yeast- 12gm
Sugar- 50gm
Oil- 25ml
Water- 330ml

METHOD:

*Mix refined flour ,gluten, improver and salt together.
*Now mix water, sugar, oil and yeast and whisk it well.
*Now start making dough and knead it for 20 mins.
*Grease the Pullman tin with oil and place the dough into the mixture.
*Proove it for half and hour.
*Bake it at 200°C for 40-50 mins.

LADI PAV...

The name itself also tells two different stories as the formation of the bread piled together looks like ladi(tiled flooring) and another story says that in the old times the heavy amount of dough were kneaed on the floor with the help of legs by stepping on the dough hence the name derived ladi pav .

Ladi pav shows its origins from Western states as well as from Northern parts of India by Muslims traders and rulers. When Portuguese were in Goa and Cochin they missed eating crusty loaves of bread. They needed breads for their Holy Communion as well. Because of no-yeast presence, they started to ferment the dough using toddy and baked bread on the hot surfaces. My guess is, they must have gone through many trials and experiments to get it right. Yeast came to India from Egypt and refined flour arrived via the Middle East. Pav became food for Muslims and Catholics, while nowadays it's a delicacies for everyone.

Picture courtesy: - Chef

RECIPE:

Flour- 1kg
Sugar- 40gm
Salt- 20gm
Gluten- 10gm
Fresh yeast- 30gm
Water- 680ml
Peanut oil- 40ml

METHOD:

*Measure all the ingredients properly and add sugar and yeast to lukewarm water.
*Mix gluten, flour and salt together.
*Now gradually add water to the dry mixture and start kneading the dough.
*Once the dough is formed, knead for few minutes and add oil into it.
*Again knead for 10-15mins till the dough becomes smooth.
*Divide and scale each dough ball weighing 45gm and place them adjacent to each other in the tray resembling ladi.
*Let it proof till it reaches double in size.
*Bake them in preheated oven at 220°C for 15-20 mins.

BURNT BASQUE CHEESECAKE( Tarte de queso)...

Although the name makes it sound like it has a long history, Basque Cheesecake was created in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. According to interviews, Rivera was looking to add a dessert menu to his Pintxos restaurant after taking it over from his parents and settled on a custardy cheesecake.

The original recipe from La Viña contains just 5 ingredients: Cream cheese, heavy cream, sugar, eggs, and flour.

RECIPE:

Cream cheese(phiadelphia)- 250gm
Sugar- 60gm
Flour- 5gm
Egg yolk- 1No
Egg- 1No
Whipping cream- 150gm

METHOD:

*Whipp cream cheese and sugar well & add egg and egg yolks one by one with 20 gm cream.
*Mix the corn starch and fold in the mixture then whipp the cream and fould it into the batter in three parts.
*Pour it into a crumble base set ring which is pre baked and then steam bake at 220°C for 25 to 30 min.

NEAPOLITAN PIZZA....

Wood-fired ovens, also known as wood ovens, are ovens that use wood fuel for cooking. There are two types of wood-fired ovens: "black ovens" and "white ovens".[1] Black ovens are heated by burning wood in a chamber. Food is cooked in that same chamber while the fire is still going, or in the heated chamber after the fire and coals have been swept out. White ovens are heated by heat transfer from a separate combustion chamber and flue-gas path. Thus, the oven remains "white", or clean from ash. While the traditional wood-fired oven is a masonry oven, such ovens can also be built out of adobe, cob or cast iron.

RECIPE COURTESY .aurangabad

T150 Flour - 1kg
Caster sugar -10gm
Fresh yeast - 10gm
Salt- 25gm
Starter - 50gm
Olive oil - 60gm
Water -680gm

METHOD
*Mix flour sugar water starter form a douch and bench rest for 6 hours.
*Then add yeast salt oil mix well into the dough and rest the gough overnight into 160gm dough ball cutouts.
*Next day dust some flour and shape out the dough into the desired pizza shape add the pizza sauce on top. *Dump on some fresh mozzarella and bake in a wood fired oven.
*Once it's baked brush the pumped up edges with some herb and garlic confit and sprinkle some freshly chopped basil.

BERLINER..

A Berliner is a German doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or advocaat filling, or with no filling at all.

Sugar was very costly until the 16th-century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more practical, fruit preserves gained in popularity. In the late 15th-century the German language cookbook Kuchenmeisterei was published in Nuremberg

RECIPE:
Refined flour- 1440 gm
Gluten powder- 16 gm
Salt - 32 gm
Sugar- 180gm
Yeast- 150gm
Eggs(whole)- 9 No
Milk- 400ml
Soft Butter- 400 gm
Refined oil- for frying

METHOD:
*Measure all the ingredients
*Whisk eggs, sugar, milk and yeast together to form a mixture and rest for 20 min
* Sieve flour gluten and salt together
* Add the dry mixture (salt, flour and gluten) to the wet one make a smooth dough
*Once the dough is formed add the butter and mix again
*Rest the dough overnight in walkin(refrigerator)
*Next day sheet the dough till 5 mm thickness and let it proof for half hour
*Now cut the dough with round cutter and proof again till the it double in size once proofed fry them in low heat till the desired colour is reached.

Baking.brats updated their phone number.

CHOUX BUNS

Choux pastry, or pâte à choux , is a delicate pastry dough  used in many pastries. It contains only butter water, flour, and eggs. Instead of a raising agents, it employs high moisture content to create steam during cooking to puff the pastry.

Choux means cabbage in French. Here baking results in a shape that resembles a cabbage . Choux paste's consistency is her and batter and it is used in both savoury items and desserts.

Choux is a versatile, partially pre-cooked paste baked for use in pastries and gateaux. Pastry products made from choux paste include éclairs, Paris Brest, gateau St Honore, profiteroles, and many others.

When the choux paste is baked, a steam is formed inside which pushes the paste out giving it a hollow texture. This is then baked at low temperature to dry out the pastry to keep it firm and crisp. Otherwise the product will collapse and will be chewy. The tunnel thus created in the pastry is filled with different types of flavoured fillings and decorated.

RECIPE:

Craquelin

Butter- 70gm
Sugar- 70gm
Flour- 90gm

METHOD:
*Measure all the ingredients & sieve the dry ingredients.. Cream butter & sugar till it gets fluffy & light in texture.
*Now add the dry mixture & make a soft crumbly dough.
*Refrigerate this dough for 30 mins. *Now with the help of butter paper, sheet the dough into 2mm thickness and cut them with cookie cutter

RECIPE(Choux Pastry):
Water- 500 ml
Milk- 500ml
Butter- 400gm
Flour- 105 gm
Eggs- 140 gm or 3 No
Sugar(optional)- 10gm
Eggs- 18 Nos
Essence- 10 ml

METHOD:
*In a thick bottom pan add the measured water, milk , butter and sugar and bring it to boil.
* Now add the flour at once and with the help of wooden spatula mix it vigorously.
*Once this mixture starts leaving the sides turn of the flame and let it cool.
*Once cooled add eggs gradually and mix well
*With the help of piping bag pipe them into desired shape and place craquelin on the top.
*First bake it at 220°C for 10 mins and for 150°C for 30 mins

Classic Chocochip Muffins...

Quickbread muffins (sometimes described in Britain as "American muffins") are baked, individual-sized, cupcake-shaped foods with a "moist, coarse-grained" texture. Muffins are available in both savoury varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon or banana flavours.

The use of the term to describe what are essentially cupcakes or buns did not become common usage in Britain until the last decades of the 20th century on the back of the spread of coffee shops such as Starbucks. Recipes for quickbread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cookbooks.

RECIPE:
Butter(melted)- 500gm
Sugar- 500gm
Eggs- 500gm (10 nos)
Flour- 500 gm
Baking powderd- 20 gm
Vanilla extract- 10 ml
Cocoa powder- 100gm
Chocolate chips- 100gm

METHOD:
*Measure all the ingredients properly and pre heat the oven @200°C(for deck oven )
* Place muffin moulds in the muffin tray
*Whisk eggs and sugar together till ribbon stage consistency and add vanilla extract
* Meanwhile sieve all the remaining dry ingredients ( flour , baking powder and cocoa powder)
*Mix the dry ingredients mixture to the egg sugar mixture and mix well by cut and fold method
*Once the batter is ready add melted butter and mix well
*Now add choco chips and mix again
*Bake it @200°C for 20-24 mins in deck oven

FRUIT CAKE...

Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.

Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments.

The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.

RECIPE:

Butter- 100gm
Castor sugar- 100gm
Eggs- 2Nos
Vanilla essence- 1/2tsp
Refined flour- 100gm
Tooti frooti- 15gm
Raisins- 15gm
Cashew nuts- 15gm
Almonds- 15gm

METHOD:

*Preheat the oven at 150°C.
*Roughly chop the nuts and raisins and melt the butter.
*Sieve all the dry ingredients 2-3 times.
*Whisk the eggs and gradually add sugar & whip it till ribbon stage consistency, add essence.
*Add the dry mixture to the sugar egg mixture and mix it by cut & fold method.
*Add tooti frooti, chopped nuts and raisins and melted butter.
*Fill the batter till 3/4th of the brim .
*Bake it at 160°C for 30-35 mins.

BAGUETTE..

This was invented around 1930 and it slowly but surely gained popularity. It has a sharp contrast of a crisp crust with a wonderfully soft interior. It is highly influenced by the soft French flour, and the long kneading and rising which is given to the bread by the skilful baker.

This bread has a variety of uses in the current culinary world. It can be used as loaf bread, can be sliced to make a crostini, and can be used for making garlic bread as well as bruschetta.

Moreover, it can be used as a base bread for open sandwiches and canapés.

RECIPE:

Flour- 1115gm
Salt- 23
Gluten Powder- 23gm
Fresh yeast- 20gm
Water- 775ml
Starter- 10gm (For making starter culture add 200 gm flour to 200 ml water and 20gm yeast and rest it for 6 hrs)

METHOD :

*Mix the starter in water add yeast, flour, gluten and rest the dough for 1 hour.
*Finally add salt and form a dough and give baguette shapes.
*Proof the baguette till double in size then once proofed brush brine solution (mixture of salt and water) on top of the bread dust flour on it & score the bread.
*Rest for 5 min in room temperature and then bake at 220°c for 20 to 25 min.
*For the first 20 seconds inject steam.