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


Plain Flour – 4 cups
Salt – 1 tsp
Sugar – ½ tsp
Instant Yeast – 1 tbsp
Oil – 1 tbsp

Mix all, make dough with warm water, leave for 30 minutes and make pita bread in frying pan or oven. You can cook them half way and freeze.


Flоur( mаidа)3 сuр
Mеltеd Buttеr 200 grm
Sugаr 1/2 сuр
Bаking powder 1 1/2 tѕр
Frеѕh Milk 1/2 сuр
Dаtеѕ ѕееdlеѕѕ аnd grindеd 250 grm
Mix аll the ingrеdiеntѕ except dаtеѕ.
Mаkе fine dough аnd knеаd it wеll. Kеер it fоr 1 hоur.Knеаd it again vеrу wеll аnd mаkе ѕmаll balls оf thе dоugh, rоll it with a rolling рin аnd mаkе ѕmаll balls from dаtе. Then fill thе dоugh with dаtеѕ, сlоѕе the dough. Mаkе bаllѕ,
Flatten them оr shape thеm аѕ уоu want.
Bаkе оn 160с fоr 10 tо 12 minutes еnjоу уоur

Royal Charlotte

Eggѕ 3
Flour 3 ounces
Sugаr 3 оunсеѕ
Bаking Pоwdеr ½ tsp
Vаnillа Eѕѕеnсе ½ tѕр
Egg Yоlkѕ 2
Corn Flоur 1 tѕр heaped
Sugar 3 оunсеѕ
Milk ¾ сuр
Vаnillа Eѕѕеnсе ½ tѕр
Gelatin Pоwdеr 1 tbѕр hеареd
Fresh Crеаm (whiрреd) 2 сuр
Fruit Cocktail 1 сuр
Bеаt еggѕ, sugar till fluffу fоld in ѕiftеd flоur аnd bаking роwdеr mixturе with vаnillа еѕѕеnсе, spread mixturе in a well grеаѕеd аnd рареr linеd Swiss rоllеd trау, bаkе оn 200 dеgrее C for 10 minutеѕ. Remove Swiss rоll оn a сlеаn cloth sprinkle with саѕtеr sugar. Spread Swiѕѕ rоll with ѕtrаwbеrrу jam, roll Swiѕѕ roll аnd сut intо 1 ½ сm thiсk ѕliсеѕ. Linе thе bаѕе аnd ѕidеѕ of a glаѕѕ bоwl with jеllу rоll. Put fruit сосktаil in it, ѕоаk thе cake with syrup, аnd kеер in thе fridge till уоu prepare thе filling.
Bеаt уоlkѕ, соrn flour аnd ѕugаr till fоаmу, mix in the milk and сооk оn low flаmе. Stir continuously till custard ѕlightlу thiсkеnѕ. Rеmоvе frоm hеаt, аdd in vаnillа еѕѕеnсе, diѕѕоlvе gelatin with ¼ сuр wаtеr аnd аdd tо thе сuѕtаrd. Beat сrеаm аnd add to the cooled сuѕtаrd. Fill thе mold with рrераrеd cream. Chill till firm and ѕеt, diр thе mоld in hоt wаtеr, ԛuiсklу оvеr turn on a ѕеrving рlаtе, gаrniѕh with whiрреd cream.

Vegetable Puff

250 gm puff pastry roll
1 large boiled potato (coarsely mashed)
1 medium size onion (sliced)
1/2 cup cabbage (finley chopped)
5-6 green Chilies (chopped)
1 tsp black pepper
1 tsp white pepper
Salt to taste
1/2 tsp crushed red chili
2 tbsp butter
Cooking Instructions
Heat butter in pan, add cabbage, onion an green chilies and cook for 2-3 mins on high flame.
After that add salt, pepper and red chili and stir well.
After 3-4 mins when water released from veggies starts to dry add mashed potato and mix well and remove pan from heat.
Take a pastry dough and roll it to form a thin square sheet of 12 in. size.
Divide it into six strips of 2 in. width. Take a piece of strip and put 1-2 tbsp of prepared vegetable onto the strip and start rolling form one side to other. Seal the corner of roll by coating egg at the corner and brush the top side of roll with egg.
Similarly prepare rest of the rolls and then place them on a baking tray and bake for 20-30 mins at 350 degrees F.
When the puff starts to become golden brown from top take them out from oven and serve hot with tea.


150 gm аll-рurроѕе flоur
½ tsp ѕаlt
115 gm buttеr
1 tѕр bаking soda
½ tѕр сinnаmоn
150 gm ѕugаr
2 eggs
1 tsp vаnillа еxtrасt
1 сuр саndiеd fruit
1 сuр raisins (optional)
½ cup сhорреd nuts (орtiоnаl)
1. Prеhеаt оvеn tо 375F.
2. In a mixing bowl beat buttеr аnd ѕugаr until bесоmе сrеаmу in texture.
3. Add еggѕ оnе bу one аnd beat аftеr each аdditiоn.
4. Mix dry ingrеdiеntѕ tоgеthеr inсluding flоur, bаking ѕоdа, cinnamon and ѕаlt.
5. Slоwlу аdd flоur mixturе аnd vаnillа extract tо the buttеr mixturе and оnlу with wooden ѕрооn until become ѕtiсkу dough.
6. Nоw аdd саndiеd fruitѕ, raisins аnd сhорреd nutѕ tо thе dough and mix еvеnlу.
7. Tаkе a grеаѕеd bаking trу and drор 1 tbѕрn оf ѕtiсkу dоugh аt every 2 in. diѕtаnсе.
8. Plасе thе cookie trау in рrеhеаtеd oven fоr 12-15 minѕ until bесоmе light brоwn in соlоr.


Flоur 2 сuрѕ
Milk роwdеr ½cup
Sugar 2 tbѕр
Buttеr 2 tbѕр hеаvеd
Sаlt ½ tѕр
Inѕtаnt Yeast 1½ tѕр
Brown Sugar 1 tbѕр
Yellow Food Cоlоr a pinch
Oil ¼ сuр
1. Sieve flоur; add milk powder, ѕugаr, ѕаlt and уеаѕt.
2. Mix in thе butter.
3. Knead with lukewarm wаtеr into soft dоugh.
4. Cover and lеаvе tо rise fоr 1 hour until dоublе.
5. Rоll intо 2 оr 3 ѕmаll thiсk rotis.
6. Make dесоrаtivе cuts with a ѕhаrр knifе.
7. Mix brоwn ѕugаr oil аnd уеllоw соlоr tоgеthеr.
8. Bruѕh thе taftan with thiѕ mixturе аnd bаkе in a pre hеаtеd оvеn 200 dеgrееѕ for 15

Baked Egg Boats

4 Hot dog buns
3 Eggs
½ cup Heavy cream
1 cup Mozzarella cheese
1 small cup Chopped Spring Onions
1 small cup Chopped Red Bell Pepper

Cut the hotdog buns from centre and make a cavity with the help of knife.
Take a bowl add eggs, cream, red bell pepper, spring onion, cheese, salt, and black pepper and mix it well.
Fill the mixture in hot dog buns and bake it on 180* C preheated oven for 20 minute.
Baked egg boats are ready to serve.

Oatmeal Breakfast Bars

1/2 cup Orange Juice(warmed)
1/3 cup each chopped dried raisins and dried cranberries
2/3 cup butter(softened)
3/4 cup brown sugar
1 egg
1 1/4 cups all-purpose flour
1 1/2 cups Large Flake Oats
1/2 tsp each baking powder and baking soda
1/4 tsp salt
1 cup chopped walnuts(almonds)
Preheat oven to 350°F . Line 13- x 9-inch baking try with parchment paper. Soak raisins and cranberries in warm orange juice for about 10 minutes or until softened. Strain and reserve juice.
Meanwhile, beat together butter, brown sugar, reserved orange juice and egg. Stir together flour, oats, baking powder, baking soda and salt. Stir in raisins,cranberries and walnuts, stir into butter mixture.
Spread evenly in prepared tray.Bake for 25 to 30 minutes or until firm; let cool in tray for 1 hour. Cut into bars; let cool completely.
Store in airtight container for few days & Enjoy your breakfast!

Cherry Nut Biscuits

Egg 1
Butter 4 ounces
Peanuts 4 ounces (crushed coarsely)
Self rising flour 1 cup
Caster sugar ¼ cup
Vanilla essence 1 tsp
Glazed cherries halves as required
Beat butter and sugar until light and creamy.
Add egg and vanilla essence, beat well.
Then add sifted flour and mix to a soft dough, drop with rounded tsp full of mixture into peanuts.
Now roll into balls put on greased oven tray.
Allow on room temperture for spreading.
Then press half a cherry on top of each.
Bake for 15 minutes on 180 degree C.
Yummy, crispy, nutty biscuits are ready, enjoy!

Grandma’s Italian Bread

1 package dry yeast
3 1/2 cups warm water
8 cups all-purpose flour divided
1 tablespoon shortening
3 teaspoons salt
1 teaspoon sugar
1 cup of hot water for baking

In a large bowl, dissolve yeast in the 3 1/2 cups warm water.
Add 3 cups flour and the shortening, salt and sugar.
Beat with an electric mixer for 2 minutes, then add the rest of the flour, beating until all flour is incorporated and a sticky dough ball is formed.
Turn out onto a floured surface, putting a little bit more flour on the top to prevent sticking.
Knead for about 7 minutes, adding as little flour as possible, but enough to prevent it from sticking.
Allow to rest for 5 minutes before transferring to a well-greased bowl.
Turn the dough over in the bowl once to get it coated.
Cover lightly with a clean kitchen towel and let rise for at least two hours.
(I usually turn my oven to the lowest temperature and then turn it off before I place it into the oven to rise. It's the warmest place I have in the house, especially this time of year.)
Punch dough down.
Divide dough in half.
On a lightly floured surface and with floured hands, gently form it into a ball and place on a sheet of parchment. Do the same with the second half.
Let both loaves rest for 40 minutes.
Place a pizza stone in the oven on the middle shelf. On the lower rack, place the broiler pan or another metal pan. You will use this to hold the water during baking.
Preheat to 450 degrees F. If you do not have a pizza stone, you can also use a rimmed baking sheet turned upside down - see note*. Allow the stone to sit in the oven for 20 minutes at the 450 degree temp. before placing the dough on top of it. If using a baking sheet, only place it into the oven for 10 minutes prior to baking, not the 20 as with the pizza stone.
Lightly dust the top of the first loaf with flour and then, with a sharp knife, score an X into the top.
Place the dough with the parchment onto the pizza stone or upside down baking sheet in the oven.
Pour the one cup of water into the broiler pan. Quickly shut the oven door to contain the steam.
Bake for 24 - 28 minutes, until golden brown.
Do the same with the second loaf.
The loaves can be tested for doneness by tapping on the bottom. They should sound hollow.

Chocolate Coffee Cake

Coffee chiffon cake ( Sponge)
Preheat oven at 180C and line your baking pan with a butter paper - do not greese the sides.
In a bowl add 100g of flour,125g of caster sugar,13g of cocoa powder,1tsp baking powder,pinch of salt and mix n seive well.Now add 90 ml of water diluted wid 1 tsp of coffee ( instant) and 60 ml oil and 4 egg yolks and 1 table spoon of vanilla essence.Beat well for 2 min.
In another bowl take 4 egg whites and whip them untill very soft peaks- add 25g of caster sugar n continue beating till firm peaks.Now fold this mixture into yolk mixture slowly n gradually.pour in the pan n bake for 30-40 min or untill the toothpick comes out clean.
Invert the pan immediately n let it kool.once its on room temp take out the cake n slice it into 2 or 3 layers.
Sugar syrup :
In a sauce pan add 3 table spoons of sugar,coffee beans 1/2 tsp and 1 cup water n let it simmer untill 1/2 cup is left.Bring it to room temp.
Whip heavy cream with chocolate ganache n cocoa powder.Apply it between the layers n cover the cake n garnish according to your desire. Enjoy !

Utterly nutterly caramel layer cake

250g pack salted butter, softened, plus extra for greasing
175g mixed nuts, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
250g soft light brown sugar
3 tbsp golden syrup
4 large eggs
140g self-raising flour
75g ground almonds
½ tsp baking powder
1 tsp almond extract
3 tbsp milk
Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown – don’t let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.


1. FLOUR 8 tablespoon
2. Coco pd 2 tablespoon
3. Baking pd 1 teaspoon

Mix all well in a bowl.

Oil 4 tablespoon
Milk 4 tablespoon
Mini choco chips 2 tablespoon
Sugar 8 tablespoon
Chico essence half teaspoon

1.Beat egg n sugar well untill fluffy.
2. Add oil , milk n essence and mix well.
3. Now add dry ingredients in 3 batches n jst fold untill well combined.
4. Add choco chips.
5. Pour this mixture in pirex dish or microwave save dish n bake for 3 mints.



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.

Baked Fish Cake

As required Oil
1 tsp Finely Chopped Garlic
3 tbsp Finely Chopped Onions
2 tbsp Finely Chopped Leek
3-4 tbsp Finely Chopped Red- Yellow-Green Bell pepper
4-5 tbsp Minced Ravas Fish
To taste Black Pepper Powder
To taste Salt
1 no Egg
1 tsp Parsley
4 tbsp Cream
For garnish
Finely Chopped Parsley
In a pan, heat oil and add finely chopped garlic, finely chopped onions, finely chopped leek, finely chopped red- yellow- green bell pepper, minced ravas fish, black pepper powder and salt and cook it.
Now in a bowl whisk the egg, parsley, cream and fish mixture.
Then cut bread crust of the bread slices.
Now grease the mould with butter and put bread slices and stuff the prepared filling and bake it at 180 degree C for 12 minutes.
Garnish the fish cake with parsley.
Your Baked Fish Cake is ready to eat.


2 сuрѕ аll рurроѕе flоur
? сuр sugar
2 tѕр bаking роwdеr
¼ tѕр ѕаlt
? сuр unsalted butter, melted
1 egg
1 сuр milk
Prеhеаt oven tо 350F (180C).
Plасе flour intо a bowl. Add ѕugаr, baking роwdеr аnd ѕаlt. Mix wеll.
In аnоthеr bоwl mix buttеr, egg аnd milk.
Add liԛuid all аt оnсе tо drу ingrеdiеntѕ. Stir until mixture iѕ соmbinеd - but bаttеr ѕhоuld lооk a little lumpy.
Spoon batter intо prepared muffin сuрѕ and bake fоr around 20 minutes оr whеn a toothpick comes оut сlеаn.

Pista Cake

125grm Pistachio (grind) (Pista)
100grm plain flour
300grm sugar (grind) (Cheeni)
250grm butter (yellow) (Makhan)
6Nos. Eggs (Anday)
5grm Green Cardamom Powder (Ilaichee)
1tsp Vanilla Essence
two tb sp baking powder
Cooking Instructions
Add sugar gradually in egg and whisk till becomes foam.
Mix egg yolk in it and whisk lightly
Add flour and baking powder in egg mixture and mix it. Now add butter, vanilla Essence and Pistachio in paste.
Brush a butter paper with oil and adjust in backing dish to the base size.
Fill cake paste in pan and bake on 150 degree C for 45 minutes in oven.Your delicious Pista cake is ready to serve.

Hummingbird Cake

For the cake:
3 cups of flour/maida
1 cup pecans/walnuts-dry roast
2 cups granulated sugar(1 cup white+1cup brown/2 cups of brown/2 cups white-whatever you like)
3 large eggs
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla essence
1 cup oil(canola, corn, sunflower)
1 cup crushed pineapple(227g)
2 cups ripe mashed bananas(400g)
For the Pecan/walnut cream cheese Frosting:
250 g cream cheese-at room temperature
1/4 cup butter-at room temperature
1 tsp vanilla essence
2 1/2 cups of icing sugar/confectioner's sugar
1/2 cup finely chopped pecans/walnuts
Preheat oven at 180 C.
Butter/spray with nonstick spray, line two 9 by 2 inch round pans with baking paper/parchment paper(I used silicone pans so I skip this)
In a large bowl whisk together the flour, sugar, baking soda, ground cinnamon & ground nutmeg. Then stir in the chopped pecans/walnuts.
In an other bowl whisk together the eggs, oil, bananas, pineapple & vanilla essence. Add the wet ingredients into the dry ingredients and stir/fold with spatula(don't use electric mixer/whisk-don't over mix the batter) Evenly divide the batter between the two prepared pans and bake for 25-30 minutes/until a toothpick inserted into the center of the cake and comes out clean. Remove from the oven and let cool on wire rack, after about 10 minutes invert the cakes onto the wire rack, remove the pans & baking paper/parchment paper, flip the cakes right up, and then cool completely before frosting
Beat the butter & cream cheese with the electric mixer on medium to low speed until very smooth. Gradually add the sifted icing sugar and beat on medium to low speed until fluffy incorporated and smooth. Beat in vanilla essence and stir in finely chopped pecans/walnuts .
To assembling:
Place one cake on serving platter/cake plate. Spread some frosting over, gently place the other cake layer on top and spread the rest of the frosting all over the top and sides of the cake.
Note: if not going to serve immediately refrigerate the cake. Then bring it to room temperature before serving.

Eggless Truffle Cake

For the sponge -
150 ml oil
275 gm sugar
185 gm milk maid
375 gm curd
375 gm flour
9 gm baking soda
9 gm baking powder
For the sugar syrup
200 gm sugar
200 ml water
For truffle
500 gm dark chocolate
250 gm fresh cream
For the sponge -
Whisk all the ingredients together except oil. Lastly add the oil.
Pour in a mould and bake at 180 degrees for 35 - 40 min. Allow the sponge to cool.
For the truffle
Chop dark chocolate and keep in a bowl.
Boil cream in a saucepan and pour over the chocolate. Whisk till all the chocolate dissolves.
Allow to cool.
For sugar syrup
Boil water and sugar to make a sugar syrup. Strain and keep aside to cool.
Assembling the cake
Cut the cooled sponge in three layers.
Take one layer on a cake board. Brush it with sugar syrup. Apply the truffle. Repeat the process with the remaining layers of sponge. Finally finish the top and sides of the cake with truffle. Allow the truffle to set.
Finally melt the truffle and pour over the cake. Refrigerate

Pizza biscuit wreath

1 can(8 biscuits) Pillsbury refrigerated original home style biscuit/buttermilk biscuit
300 g cooked minced meat
200 g Mozzarella cheese-cubed
2 tbs Parmesan cheese
1/4 tsp Italian seasoning/dried oregano+dried basil
2-3 tbs milk/1 egg-for bruising

Heat oven to 180 C.
Spray/line baking paper/foil paper large cookie sheet with cooking spray/oil.
Separate 1 can of dough, Cut each biscuit into 4 equal parts(as shown in pics)
Place 1 tbs cooked minced meat &1cube of mozzarella cheese on each dough piece(as shown in pics), Wrap dough around filling, pinching edges to seal and form ball(as shown in pics) Repeat with remaining can of dough, minced meat and cheese.
Leaving a 4-inch hole in center, arrange balls(as shown in pics) seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining balls, sides almost touching, around outer edge of first ring. Brush rings with some milk/beaten egg. Sprinkle with Parmesan cheese and Italian seasoning.
Bake 18 to 20 minutes/until golden brown.
Once baked Carefully slide wreath from cookie sheet onto serving platter. Place bowl of tomato ketchup/pizza sauce in center of wreath.
Serve warm.
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