Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Leopard Print Cake Sandwich

1-8 ounce caster sugar
2-200 grams unsalted butter, softened at room temperature
3-4 large eggs
4-1 -2 tablespoons warm water
5-1/2 teaspoon vanilla bean essence
6-8 ounce plain flour
7-1 teaspoons baking powder
8-1 tsp baking soda
9-1/4 teaspoon salt
10-Milk as needed approx 1/4 cup
11-Food colours Yellow,brown,black
12-Ganache /melted chocolate for spreading
1-Beat butter sugar together until light and fluffy
2-Add the eggs to the mixture one at a time, beating well after adding each one.
3-Add the water, and vanilla bean and beat.
4- In a different bowl,mix the flour, baking powder,baking soda and salt.
5-Add half of the flour mixture to the rest of the ingredients. Mix on low. Then add the rest of the flour mixture.
6-Add milk at this time if needed 1 tbsp at a time.
7-Now beat at slow speed until the cake batter becomes shiny.
8-Take 4-5 tbsps of cake batter in 2 different bowls.Die one portion in brown colour and the other one in black colour.
9-Then die the remaining portion with yellow colour.
10-Grease and line up the rectangular cake pan with butter paper.
11-Make the leopard print with brown and black colour on the base and pour the yellow mixture on the top.
12-Spread it evenly and bake it in a preheated oven on 160/180 Degrees.
13-When bake,Cool it completely,then cut into square shape peices.
14-Make a sandwitch of two peices with ganache/melted chocolate and serve.


2½ C All Purpose flour(maida)
1 Tbsp baking powder
10 oz Cherry Preserves
½ tsp salt
? C sugar
6 Tbsp butter, cold
1 C dried cherries, chopped
? C sliced almonds
1 tsp almond extract
1 egg
? C milk plus ¼ C milk for brushing scones.
Preheat oven to 450°
In a mixing bowl, combine 2 C flour, baking powder, salt and sugar.
Cut butter into small pieces and add to mixture. Using hands combine together to create a coarse and mealy product.
Add almond extract, egg and ? C milk and mix until it forms a slightly sticky dough.
Mix in dried cherries and ¼ C of the sliced almonds.
Using the remaining flour, transfer dough to floured surface, then knead a few times to coat with flour.
Using rolling pin, rough roll out dough to ½" thickness and spread cherry preserves over dough.
Fold dough over in thirds to cover preserves.
Re-roll dough out to ½" in thickness and a rectangular shape.
Cut dough using dough cutter (or pizza cutter) into triangular shapes.
Transfer to baking pan lined with parchment paper and brush with remaining milk.
Top with remaining sliced almonds and sprinkle with sugar.
Bake for 8-12 minutes (until golden brown).
Remove and transfer to cooling rack.
Serve warm.

Banana Custard Cookies

Butter 250 g (1 cup plus 1-1/2 tablespoons)
Sugar powder (or) icing sugar 155 g (2/3 cup)
All purpose flour 250 g (2 cups)
Custard powder 155 g (2/3 cup)i used banana flavor. You can use any flavor.
Egg 1
Take a bowl add butter, sugar powder, cream it and add egg mix it well.
In this add all purpose flour mixture (all purpose flour and custard powder)mix it well like a soft dough and make them into round balls and coat with the icing sugar, transfer into baking tray, take a fork and press it on the top of the roundels, bake them at 180 c or 350 F degrees for 15 minutes.

Tiramisu Cake

I pack оf gioia lаdу fingеr biscuits
500 ml whiр cream
Half tin соndеnѕеd milk
1 tin соrоnаtiоn сrеаm
1 сuр bоiling wаtеr
1 tѕр соffее
1 tѕр sugar
Cоса роwdеr fоr duѕting dесоrаtiоn
Bоil water and аdd соffее and ѕugаr. Leave until room tеmреrаturе. Bеаt whiр сrеаm till if fluffѕ wеll. Add coronation сrеаm аnd соndеnѕеd milk аnd mix wеll. In a cake mоld аnd linе with biѕсuitѕ and рut wax рареr оn thе bоttоm оf thе pan аnd linе with biscuits. For the firѕt layer, bruѕh thе coffee water аt thе tор. Thеn a lауеr of the whip сrеаm mixture. Dip biѕсuitѕ in соffее and сrеаtе a lауеr in thе раn.Thеn repeat the раttеrn until the tор оf thе mоld. The last lауеr should bе сrеаm. Dress however уоu рlеаѕе, I рlасеd a fork аnd ѕрооn аnd duѕtеd with соса роwdеr. Chill fоr аt lеаѕt two hоurѕ оr overnight. Bеfоrе ѕеrving, remove frоm mold аnd tiе with ribbon.

Garlic Butter Cheesy Crescent Rolls

1 (8 oz.) саn rеfrigеrаtеd crescent rоllѕ (I used Pillsbury)
4 ѕtringѕ mоzzаrеllа cheese, сut into hаlvеѕ
2 tаblеѕрооnѕ butter, mеltеd
1 clove gаrliс, finеlу minced
1 teaspoon сhорреd parsley lеаvеѕ
Prеhеаt oven tо 375 dеgrееѕ F. Line a bаking sheet with раrсhmеnt paper.
Cоmbinе thе mеltеd butter with gаrliс аnd parsley, stir tо mix wеll.
Unrоll thе сrеѕсеnt rоllѕ and separate intо triаnglеѕ. Plасе a ѕtring сhееѕе horizontally аt thе bottom of thе triаnglе, fоld in the sides and rоll uр tо fоrm a сrоiѕѕаnt-ѕhареd rоllѕ. Bruѕh thе tор with thе gаrliс hеrb buttеr.
Bаkе for 10 minutes, оr until lightly brоwnеd. Sеrvе immеdiаtеlу.


Ingredients for cake
Egg 4
Brown sugar 1 cup
Cocoa powder 1 ounce
Melted chocolate 4 ounce with ¼ cup milk
Vanilla essence 1 tsp
Flour 7 ounce
Baking powder 2 tsp
Baking soda ½ tsp
Butter 8 ounce
Burned sugar syrup 2 tbsp
Ingredients for ganache:
Cream 8 ounces
Grated chocolate 16 ounce
Butter 1 ounce
Coffee 1 tbsp leveled
Icing sugar 1 ounce
Greased and lined two 8 inches sandwich tins, preheat oven to 180 degree C, beat butter until light and creamy add in brown sugar with melted chocolate, start adding in eggs one at a time, alternating with sieved flour and baking powder mixture till all eggs and flour has been used, then add sugar syrup now put mixture in well greased 2 sandwich pan, bake on 180 degree C for 35 to 40 minutes.

Vanilla Sponge Cake with Fresh Cream

6 Extra large eggs
sugar (3/4 cup)
cake flour(1 cup) i used all purpose flour
1 tbsp Baking powder
vanilla essence 1 tsp (optional.. it was not in the recipe but i like the flavor)
pan9 inches round
First beat eggs and sugar together until mixture comes fluffy and creamy in texture and double in will take 10 to 12 minutes with electric mixer..while in other bowl mix all dry ingredients and sift them..when eggs mixer is done triple in volume. add vanilla and mix it for few seconds..then slowly put in 1 tbsp at a time and fold the batter with hand don't use beater machine. continue adding the dry ingredients one tbsp at a time and mix it well..pour along the outside edges of the pan so the cake mix settle evenly in the pan. Preheat the oven for 20 minutes on or 200C.. bring oven temperature down to 180 C and bake it for 25 to 30 minutes or the tooth pick comes out clean... let it cool completely and then frost the cake..
Frost the cake with whipping Cream

For the whip Cream
3 cups heavy cream(double cream or whipping cream)
4 tbsp sugar granulated or powder (both works)
Vanilla essence 1 tsp
For chocolate whip cream add cocoa powder 1 tbsp full in one cup cream.


First put ur bowl and whisk in the freezer for 20 to 30 minutes before u start whipping the cream.. And cream should be chilled in the fridge not in the freezer.. it will help to whip the cream so quick
Now start beating the cream when it starts thicken then add sugar and beat it until soft peaks and then add vanilla after that be careful don't whisk it for long time just beat it until it start becoming stiff peaks and stop the beater and mix it for 2 to 3 time with hand whisk it will prevent to curdle ur cream..and if unfortunately it happens than add little bit more cream and beat it for few seconds and decorate ur cake and enjoy super duper delicious soft and spongy cake.

Seeded Whole Wheat Bread

1 1/3 cups (10 5/8 ounces) lukewarm water
3 tablespoons (1 1/4 ounces) olive oil
5 tablespoons (3 3/4 ounces) honey, molasses or maple syrup
4 cups (16 ounces)100% White Whole Wheat flour(aata)
1/4 cup (1 1/4 ounces) pumpkin seeds, chopped*
1 tbsp flax seeds (alsi)
1/2 tsp nigella seeds(kalwanji)
1 tbsp sesame seed(till)
1 1/2 teaspoons salt
2 1/2 teaspoons instant yeast

*A quick whirl in the food processor does the job nicely.

First of all mix all seeds and tak out some for garnishing..
To prepare the dough: Combine all of the ingredients, and mix them till you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth. Allow the dough to rise, covered, for about 1 hour, or until it's puffy and nearly doubled in bulk.

Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for about 1 hour, till it's crowned about 1" to 2" over the rim of the brush the top of bread with milk gently and spread the seeds which u have taken out for garnish..

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.


Semolina ½ cup
All Purpose Flour 1-1/2 cup
Sugar 1-1/2 cup
Baking Powder 1 tsp
Cardamom Powder 1 tsp
Pistachios as required
Egg 1
Clarified Butter 1 cup

Take a mixing bowl add 1 egg beat it add 1 tsp of green cardamoms powder, 1 tsp of baking powder, 1-1/2 cup of all purpose flour, 1 /2 cup of semolina mix it well with hands add 1-1/2 cup of sugar (finely powdered), then add 1 cup of clarified butter mix it well to make a hard dough and leave it for few hours. Now make tikki’s and mark it on the middle with help of finger
tips. Now take egg yolk brushing all the tikki’s and sprinkle the pistachios. Take a baking tray set the tikki’s and bake it for
10 – 15 minutes on 200 C. Now when it’s done take it out in a serving platter and serve it. Naan khatiyan is ready.

Chocolate Cheesecake

For Biscuit base
Choco Chip Biscuits – 24 (any brand)
Butter – 7 tbsp (melted)

For Cheesecake
Hung curd – 5 cups (made from 1 litre full cream milk, curd hung for minimum 2 hrs)
Butter – ¾ cup (softened)
Sugar – 1¾ cup
Gelatin – 3 tbsp (soaked in ½ cup water)
Lemon juice – 2 tsp
Chocolate – 40 gms (cooking chocolate, either milk or dark chocolate)
Choco-chips/small chocolate pieces - for garnishing
Procedure for preparing Chocolate Cheesecake
Hang the curd in a thin muslin cloth for 2 hrs.
Put the choco-chip biscuits in a zip lock bag, crush them with the help of a rolling pin to make a coarse powder. Transfer the crushed biscuits into a bowl along with the melted butter and mix well and add half a teaspoon of milk to bind it, if required.
Take the bottomless cake tin, and press the biscuit mixture you prepared to the base of the cake tin. Press it with your palm to make an even base or else you can use the bottom of a katori/flat bottom bowl instead of using your hand. Pre-heat the oven, then bake the biscuit base for 10 minutes at 180°C. While it is baking, soak the gelatin in half a cup of water, along with the lemon juice for 10 minutes. Then, on very low heat dissolve the gelatin till you get a clear solution.
Once the biscuit base is baked, in big vessel beat the softened butter and sugar and beat well. Add the hung curd to this mixture and beat well till creamy & smooth. To this add the gelatin solution and again mix well. Next, melt the chocolate in a double boiler. Divide the cheesecake mixture in 2 halves & add the melted chocolate to 1 half and mix well. Now, pour the chocolate cheesecake mix on the biscuit base, and smoothen the mixture to get an even layer using a rubber spatula, & put it in the freezer to set for 20 minutes to set the chocolate cheese layer. After 20 minutes take out the tin from freezer and pour the second layer of the remaining cheese cake mix. Once again level the layer evenly with the rubber spatula. Now cover the cake tin with plastic cling film or a lid and keep it in the refrigerator (not freezer) and allow it to set for at least 4-5 hrs. Remove the lid or cling film and decorate it with chocolate chips or small pieces of chocolate. Your cheesecake is ready to serve. Loosen the sides of the cake tin from its base and then cut the cheesecake on the base itself and serve.

Butter Biscuits

lard - 1 cup (250 g) porkwine - 2/5 cup (100 ml) whitesugar - 1/5 cup (70 g) icingvanilla - 2 sachetslemons - 2 tsp zest, optionalflour - 1 4/5 cups (450 g)

Preparation on Butter Biscuits
The lard is softened, but not melted. Mix it with wine, powdered sugar, vanilla, lemon peel and start adding flour.
Knead and add flour until you get a firm dough. Using a syringe or a plastic bag and nozzle, create butter biscuits in a pan.
Roast them at 338°F (170 °C), in a preheated oven, until slightly pink.
While still warm, sprinkle them with powdered sugar, if desired.

Rich Chocolate chip coffee cake

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 2% milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon
Cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips.
Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
Bake uncovered at 350° for 30 minutes; cover and bake 30-40 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting. Yield: 12 servings.

Chocolate Eclairs

Whole milk- 1 1/2cup
Vanilla essence- 1 tsp
Egg yolks- 3
Sugar- 1/2 cup
Corn starch - 2tbs
Unsalted butter- 1 tbs
Éclair’s Pastry
Water- 1 cup
8 tablespoons (1 stick) unsalted butter
Salt- 1/2 tsp
Sugar- 1 1/2 tsp
All purpose flour- 1 cup

Chocolate Glaze
Heavy cream- 1/2 cup
Dark chocolate- 4 ounce
To make the filling
In a medium saucepan, bring milk to a boil. Switch off the flame and let it cool down a bit. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk and whisk until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve.
To make the pastry
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. If you wish you can mark a 6 or 7 template and set aside.
In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add the flour and stir hard until all the flour is incorporated, and there is no lumps. Return to the heat and cook, stirring,continuously till it leaves the sides of the pan. It will be greasy to touch but should not stick to your hands. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough onto the lined baking sheet, leaving 2 inches of space between them. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 325 degrees and bake until puffed up and light golden brown, about 25 minutes more.Let cool in the oven by keeping the over door ajar for 20 minutes
To pipe in the filling use a plain pastry tip. Cut one side open and pipe the custard filling or make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag gently pipe the custard into the eclairs, using only just enough to fill the inside.
To make the glaze
In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm.
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.


1 C. of All Purpose Flour (Maida)
1/2 C. of Sugar
1 tsp. of Backing Powder
A pinch of salt
1 tsp. of Vanilla essence or rooh kewera
2 oz. of heavy whipping Cream and 1/4th cup sugar
1/2 C. of Milk
4 Tbs. of Whipped butter
1/2 C. Of cherry & strawberry jam
White chocolate to shred for garnish
2-3 Tbs. of oil
5-6 whole decorative cherries
2. Take a big bowl. Mix flour, sugar, backing powder,and salt together.
3. Take another big bowl. Add butter and vanilla essence (rooh kewara)and whip them.
4. Add flour mix, milk and 1/2 jam in it and mix well.
5. Add oil and mix well.
6. Greese the cake tray with oil and pour cake batter into it.
7. Bake for around 25-30 mins.
8. Let it get completely cool at room temperature.
9. Take heavy whipped cream and 1/4th cup of sugar in a big bowl and whip it until it forms the texture of cream.
10. Cut the cake horizontally in two equal pieces.
11. Spread leftover jam on both the pieces.
12. Cover one piece completely with whipped cream and put second piece of cake on it.
13. Now, cover complete cake with whipped cream.
14. Shred the white chocolate with the help of opposite side of knife.
15. Cover all sides of cake with shredded chocolate. Make any design u love of the cake. Like I make heart shape cake . Use a piping bag to make small icing swirls on top and put cherries on top of swirls

Potato Puff Turnovers

1 cup refined flour
2 tbsp butter
1 tbsp oil
½ tsp cumin seeds
3 boiled potatoes
½ cup peas
Salt to taste
½ tsp red chili powder
1 tsp dry mango powder
1 tsp finely chopped coriander leaves
1 egg
1 tsp nigella
Prepare dough and allow it to rest for 20 minutes.
Roll it into a rectangular shape and divide it into 3 parts.
Apply butter in two of the parts.
Fold the part without the butter.
Now, fold the part with the butter in it.
Roll it with a clean wrap.
Repeat the process with butter thrice and twice without the butter.
Refrigerate the wrap for 10 minutes.
Heat oil in a pan and put cumin seeds to it
Meanwhile crush the boiled potatoes.
Add peas and potatoes to the pan.
Add salt and red chilli powder.
Mix dry mango powder and as the potatoes are cooked mash it
Add finely chopped coriander leaves.
Take the dough out of the clean wrap and roll it gently into a rectangular shape.
Divide the dough in 6 parts. Fill the stuffing in each of the parts and fold it.
Whisk an egg and apply it on the patties.
Sprinkle some Nigella over the patties.
Pre-heat the oven at 180 degree celcius for 10 minutes.
Now, bake the patties in the oven at 180 degree celcius for 15-18 minutes.

Bread Pudding

2 eggs
2 Tbsp sugar
1 tsp vanilla essence
1 to 1 1/12 cup milk
4-5 bread slices, cut in cubes
2 -3 tsp marmalade
Break two eggs in a bowl.
Whisk them till they are nice and fluffy.
Add the sugar.
Add essence and milk.
Mix well.
Sprinkle some raisins and cherries
Line a steaming dish with bread slices cut in cubes.
Pour the mixture over the bread.
Glaze it with some marmalade.
Now put the plate onto a steamer and place it in boiling water for about 10 minutes.
Alternatively you can bake it also bake it for 5-7 minutes.

Blueberry Cupcakes

300 g flour
300 g eggs(4 large eggs)
300 caster sugar
6 tbs corn flour
200 g butter-at room temperature
50 g oil
1 1/2 baking powder
1/2 salt
1 tbs vanilla essence
300 g fresh blueberry

1-Preheat a oven at 200 C.
2-Sift together flour & baking powder in a bowl.
3-Beat butter & sugar along with salt & vanilla essence until creamy, add one egg mix then add some sifted flour to it and fold with spatula, repeat the process until eggs & flour finish, then fold in blueberry(don't over mix)
4-Grease the cup cake tins/line with cup cake liners.
5-Using ice cream scoop/with the help of two spoons/measuring spoon drop the batter in cup cake tins.
6-Bake for 12-15 minutes/until toothpick inserted and comes out clean.
Once baked let it cool slightly, then remove from the tin, and place on wire rack to cool completely.
The super moist Blueberry Cupcakes are ready to be serve.
Serve with tea or coffee.

Bow Tie Finger Food

1 Pаk Puff раѕtrу dоugh
1/2 cup Chееѕе flаkеѕ
1 Egg
1 tbsp zatar
Rоll оut thе раѕtrу dоugh intо a flаt ѕhееt. Cut thе ѕhееt intо idеntiсаl, ѕmаll rесtаnglеѕ. On оnе rесtаnglе рlасе flаkеѕ сhееѕе and zatar. Nеxt, рlасе аnоthеr rectangular рiесе on tор. Prеѕѕ dоwn the middle аnd twiѕt into the shape оf a bоw tie. Place intо bаking tray аnd bruѕh оvеr with beaten еgg. Bake fоr 6-7 minutеѕ аt 350 dеgrееѕ. Eat whеn hоt with сhаtni or sauce оf your сhоiсе.

Coconut & Semolina/soji Cake

1 cup semolina/soji
2 large eggs
1 tsp baking powder
3/4 cup caster sugar
1/2 cup desiccated coconut
1 tsp vanilla essence
1/2 cup yogurt
3/4 cup oil
For the sugar syrup:
1/4 cup sugar
1/3 cup water
2 drops of lemon juice
Preheat oven at 180 C.
In a bowl beat together eggs & sugar until fluffy, then add in yogurt & oil beat well, now add in vanilla essence, sifted semolina+baking powder beat well, pour this mixture into prepared pan and bake for 35-40 minute, once baked take it out and pour over the cold sugar syrup(we made earlier) when cake still hot, then sprinkle some desiccated coconut on top.
In the meanwhile make sugar syrup: take water and sugar in pan let it boil for 5-7 minutes, then turn off the heat and set it aside to use latter.
Serve hot/warm with cup of black coffee.

Eggs Benedict

2 eggs
2 slices of brown bread
2 Tbsp blanched spinach
3 slices smoked salmon / chicken or ham
3 tsp Gruyere or processed cheese
2 tsp Hollandaise sauce
A pinch of paprika or red chilli powder

To garnish (Optional):
1 slice of honeydew melon
1 slice of pineapple
1 slice of water melon
1 slice of kiwi fruit
3 pieces blanched asparagus

Heat water in a shallow pan. Reduce to a simmer, as soon as the water comes to a boil.
Gently break two eggs into the water and let them poach for 3 to 4 minutes.
Meanwhile toast the two bread slices and cut them into half so to have four triangles.
Place two triangles of toast in the center of the plate, then place the blanched spinach on top, followed by slices of smoked salmon and poached eggs.
Sprinkle grated cheese. Finish by pouring the hollandaise sauce on the eggs (optional) and sprinkle a pinch of paprika on the sauce.
Arrange the asparagus spears on the plate, garnish with fruits and serve.
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