Chicken Braided Bun

Ingredients for the dough:

Flour-3 cups

Yeast(instant)- 1 tsp

Baking Powder- 1/4 tsp

Salt- 1 1/2 tsp

Sugar- 1 tsp

Oil- 4 tbsp

Butter- 2 tbsp

Water and Milk – 1/2 cup + 1/2 cup lukewarm.

*Take flour add salt , baking powder, yeast, oil, sugar and butter.

*Heat the water and milk till lukewarm.

*Knead the dough pounding as much as you can.

*Put the dough in a greased bowl so oil covers the dough all over and place a warm towel and let it rise for 45 minutes.

*Once risen knead the dough again for 2-3 minutes. make into small balls.

Filling Ingredients:

Chicken – 1/4 kg boneless shreaded

Potato- 1 big boiled and mashed

Onion- 1 chopped

Cumin Powder- 1/2 tsp

Coriander – chopped

Lemon Juice- 1 tsp

Green Chillies- chopped (optional)

Red chilly Powder- 1/2 tsp

Butter – 2 tbsp

*Heat butter in a pan, add chopped onion , fry till soft.

*Add the shredded chicken and potato, add salt and pepper, cumin powder, red chilly powder and coriander .

*Add lemon juice mix well and cook for a few minutes.

Final Step:

Roll out the rough into what ever shape you want . Fill in the mixture in the center and then close it up.

Place the buns on a greased tray and apply egg wash and sprinkle with sesame seeds(optional).

Bake at 180*C for 15 minutes.

braided-buns-7

Strawberry Cupcake

Ingredients

1 2/3 cup cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup + 2 Tbsp granulated sugar
1 large egg
2 large egg whites
1/3 cup fresh strawberry puree
1/4 cup buttermilk
1/2 tsp vanilla extract
5 drops red food coloring (optional)
3/4 cup diced strawberries (dice into about 1/4-inch pieces)
Diced and whole strawberries for topping (about 1 lb small strawberries)

Frosting (double recipe if making for a double layer cake)
1/2 cup + 2 Tbsp strawberry puree
1/2 cup unsalted butter, nearly at room temperature
1/4 cup salted butter, nearly at room temperature
2 1/2 – 2 3/4 cups powdered sugar
1/4 tsp vanilla extract
4 drops red food coloring (optional)

Method:

Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then mix in egg whites one at a time. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk, 1/3 cup strawberry puree and the vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition. Fold in the 3/4 cup diced strawberries. Divide batter among 12 paper lined muffin cups, filling each 3/4 full (nearly 1/3 cup in each). Bake in preheated oven 20 – 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
For the Strawberry Buttercream Frosting:
Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3 to 3 Tbsp, about 10 – 14 minutes (measure and if it isn’t quite 3 Tbsp then return and continue to simmer, if it’s not reduced to correct amount it will make frosting runny). Pour reduced puree into a small bowl, then freeze until cool (stir occasionally for even chilling, it will chill quickly in the freezer since it’s such a small amount).
In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white. Stop and scrape down bowl occasionally throughout entire mixing process if not using the paddle attachment that constantly scrapes bowl). Mix in 1 cup powdered sugar, then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding in an additional 1/4 cup powdered sugar if needed to reach desired consistency.

 

 

Baked Donuts

Ingredients:
Baking spray with flour, such as Baker’s Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract.

Method:

Preheat the oven to 350 degrees. Spray 2 donut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the donuts out onto a sheet pan.

For Topping you can use melted chocolate and sprinklers.

 

Nutella-Stuffed cookies

Ingredients:

100 g Hazelnut/ Almond flour

60 g Flour

60 g Sugar

1 Egg

A jar of Nutella

Baking powder-1 Tbsp

Method:

With the help of a spoon place nutella scoops on a baking sheet and freeze it for about 30 mins.

Then in  a food processor , combine butter and flour .

After that add eggs, sugar and baking powder. Roll into a dough and then use small chunks and flatten on the palms , put the frozen nutella ball and close it.

Bake it at 350*F  for 15 minutes.

Let it cool and serve with milk 🙂

Custard Tarts

IngredientsAll purpose flour – 2 cup

Sugar – ½ cup

Salt – ¼ teaspoon

Unsalted butter (cold) – ¾ cup ( cut it to small pieces)

Vanilla essence – ¾ tsp

Egg yolk – 1

Cold water – 2 tbsp (if required to make a smooth dough)

Method

Add all purpose flour, sugar and salt in a food processor and pulse it to combine.

Add the butter to it and process it till it resembles bread. Add vanilla essence and egg yolk to this and process till smooth and soft dough is formed. Add one or two tablespoon water to the dough if required.

Divide the dough into 2 or three balls and press it or roll it to form a large disc of 1/8 inch thickness. Cut it to circles according to the size of your tart pan.

Press the dough circles one by one to the tart pan, and trim the sides. Cool it in the refrigerator for about 30 minutes.

Preheat the oven to 180 degree. Remove the tart pan from the refrigerator and prick tart dough with a fork. Bake it in the oven for about 12 – 15 minutes (till it turns golden color). Remove it from the oven and cool it completely over a wire rack.

Repeat the process and bake all the tart shells.

Custard filling :

In a bowl, blend 2 heaped tablespoon of custard powder with 2 tablespoon of milk, taken from the 500ml of milk, to a smooth paste .

Boil the rest of the milk with 2 rounded tablespoon of sugar.

Pour boiling milk at once into the blended custard, stirring well.

Return to the saucepan and boil gently until thickens. Cool it and then pour a tablespoon of custard into the tarts.

Let it set for about 15-20 mins and then top it with whipped cream .

Mini chocolate cupcakes

Ingredients

For the cupcakes:

2 ounces bittersweet chocolate, finely chopped

1/4 cup Dutch-process unsweetened cocoa powder

1/4 cup packed light brown sugar

1/4 cup hot brewed coffee

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

1 large egg plus 1 egg yolkMake the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.

Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.

Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mini-chocolate-ganache-cupcakes.html?oc=linkback

1/4 cup vegetable oil

1/4 cup buttermilk

1 teaspoon pure vanilla extract

For the frosting:

1 cup heavy cream

2 tablespoons light corn syrup

2 tablespoons unsalted butter

Pinch of salt

8 ounces chopped bittersweet or semisweet chocolate

Method:

Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.

Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.

Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.