Eggless Fruity Nutty Sweet Bread Loaf.... Using Tangzhong made from Custard powder...

Eggless Fruity Nutty Sweet Bread Loaf....

Using Tangzhong made from Custard powder... 

Normally “tangzhong” or “water roux,” is made mixing water and flour, some times milk is also used instead of water. It is cooked and stirred until it forms a paste. Then, this paste is removed from the heat and allowed to cool, and added to the flour and yeast. By doing so it enhances and improves the texture and moisture in the bread. It stays soft and fluffy. 

Here I have used custard powder instead of flour and milk instead of water and added vanilla essence and sugar. The bread has turned out to be soft and has a rich and enhanced taste. 

This is an experimental recipe from my kitchen.

For the Custard Tangzhong

Ingredients

4 tbsp Vanilla Custard Powder

1 1/4 cup Milk

1/2 cup Sugar

1 tsp Vanilla essence

Method

Take a pan, add a cup of milk, on low flame let it simmer. Take the remaining milk in a cup. Add the custard powder and mix it. Add sugar to the simmering milk. Stir it till the sugar dissolves. Add the custard paste to the milk, stirring it continuously cook it till it thickens. Add the essence, stir and switch off the flame. Stir the mixture till it cools downs a bit. Keep it aside till it cools down completely. 

For the Bread

Ingredients

3 cups of All Purpose Flour

3 cups Whole Wheat Flour

1/2 cup lukewarm Milk

2 tbsp Dry Yeast

1 tbsp Sugar

Salt to taste

Custard Tangzhong

Few dried Cranberries

Few Raisins

Few dried Blue Berries

Few Broken Cashewnuts

Few Almond Flakes

2 tbsp Butter

1/2 tbsp Butter + 1/2 tbsp Milk for Brushing

Method

Take the yeast in a cup. Add sugar and lukewarm milk. Stir it and keep it aside to rise. Take a mixing bowl. Add the flours (keeping 1 cup flour aside) and salt. Mix it. Make a well. Add the yeast water and the custard. Mix all the ingredients together to form a dough. The dough will be sticky so add little of the remaining flour while kneading the dough. Knead it for 5 minutes. Add a tbsp of butter and knead it well for 5 minutes more. Grease the dough. Cover and keep it till it rises double in size. Once it is double in size, sprinkle with some flour and punch and knead the dough. Add the dry fruits  (cranberries, raisins, cashewnut and almond). Mix it with the dough. Take a bread loaf pan. Grease it. Shape the dough and place it in the pan. Keep it aside till it rises again. Brush the loaf with butter and milk wash.   Bake it at 180 degrees celcius for 25 to 30 minutes in a preheated oven. Take it out and cool it completely before cutting.

Mango Coconut Kesar Laddu

Mango Coconut Kesar Laddu 

Ingredients 

2 cups Mango pulp 

1 1/2 cup Desiccated Coconut 

1/2 cup Milk Powder 

1/2 cup Sugar 

1/4 tsp Cardomom powder 

2 Pinch of Salt 

2 Pinch of Saffron 

Few Almond Flakes

1 tbsp Ghee

Method 

Take a wok, add  3/4 cup coconut and other remaining ingredients in the wok. Keep stirring on a low flame for 5 minutes. Add 1/4 cup coconut, keep stirring till the mango pulp becomes thick and sticky. Add 1/1 tbsp ghee.  Stir it, too check, take a small portion and try rolling it. It will be sticky, but it will form a ball. Take a plate, grease it with ghee. Pour the hot mixture into the plate. Spread it. Keep it till it is easy to handle. Take the remaining coconut on a plate. Apply ghee on the palms. Divide the mixture in to equal portions. Roll it into a ball. Coat it with coconut.

Kiymali Pide (Turkish Flat Breads with Ground Meat and Vegetables)....

Kiymali Pide

Turkish Flat Breads with Ground Meat and Vegetables....

For the Dough 

Ingredients

3 cups All Purpose Flour + Flour for dusting

1 1/2 tbsp Dried Yeast

1/2 tsp Sugar 

Salt to taste 

1 cup Lukewarm Water

3 tbsp Olive oil

Method 

Take half cup lukewarm water. Add yeast and sugar, stir it. Keep it aside to rise. Mix the flour and salt in a mixing bowl. Make a well in the centre, add 2 tbsp olive oil and yeast water. Gradually mix the flour and add the remaining water little at a time to make a dough. Knead the dough for 5 minutes. Add the remaining oil and knead it further. Cover and keep it aside till it rises double in size.

For the Topping

Ingredients 

1 bowl  ground Mutton

1 medium size Onion finely chopped

2 medium Tomatoes deseeded and diced

½ Green Capsicum  finely diced

Salt and Pepper to taste 

1 tbsp Lime juice 

1 tbsp Olive oil

Method 

Take a pan. Heat oil. Add onion and capsicum. Sauté it till it has become soft. Add the tomatoes. Sauté it for another 2 minutes. Add in the lemon juice,  salt and pepper. Turn the heat off. Add the ground meat to the cooked vegetables and mix it. 

Keep it aside.

To Assemble the Kiymali Pide

Ingredients 

Dough 

Topping 

1 egg beaten + 1 tbsp Olive oil mix to brush the Pide

Method 

Once the dough has risen, place the dough on a lightly floured surface. Knead the dough for a minute. On a lightly floured surface, roll the dough into oval shape, thickness of the dough should be 1/2 cm. Place the oval flat bread dough on a greased baking tray. Spread the filling evenly on the flat bread, leaving 2 cm at the edges as a border. Fold in the sides. Press the oval dough at each end to make it pointy. Brush the edges of dough with egg and oil mixture. Bake for 20 minutes at 200 degrees celcius in a preheated oven , until the pide is golden brown and crispy at the edges. Once cool, cut into slices and serve.

Indian style Grilled Chicken

Indian style Grilled Chicken

For the Marination

Ingredients

1 Whole Chicken

1 Onion paste

2 tbsp Ginger Garlic Chilli paste

1/2 tsp Turmeric powder

1/2 tsp Garam Masala powder

1 tsp Curry powder

1/2 tsp Chilli powder

Salt to taste

1/2 cup Curd

4 tbsp Mustard oil

Method

Give some slits on the chicken. Rub salt on the chicken. Now rub all the ingredients well on the chicken  and keep it aside for 2 hours.

For the Grilled Chicken

Ingredients

Marinated Chicken

3 medium size Potatoes cut into wedges

1 Onion sliced

1 Tomato cut into wedges

2 tbsp Mustard oil

Few Coriander leaves chopped

Method

Take a baking pan, place the marinated chicken on the baking tray, Mix the marinated juices with the potatoes, tomato and onions. Place them on the baking tray around the chicken. Drizzle with oil. Bake the chicken for 55 to 60 minutes at 200 degrees celcius in a preheated oven. Sprinkle chopped coriander leaves before serving..

Baked Mince Meat Curry Puffs......

Baked Mince Meat Curry Puffs......

It is a very common snack of Southeast Asian origin. It is a small pie consisting of specialised curry with meat or egg and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada.

For the Stuffing

Ingredients 

150 grams Meat Minced  

2  medium sized Potatoes boiled and cut into cubes 

1 big Onion chopped 

1/2 tsp Garlic chopped 

2 Green Chillies chopped 

1 tbsp Curry powder

Salt to taste 

2 tbsp oil

Method

Heat oil in a pot on medium heat. Add oil. Heat it. Add the  garlic, onion and chillies.  Saute it until the onions are translucent, then add in minced meat. Stir-fry until the meat changes it's colour, add the curry powder and stir well. Add the potatoes and salt, the cover pot. Reduce the heat and cook for 10 minutes. Keep it aside and cool the stuffing completely.

For the 1st Dough 

Ingredients 

1 cup All Purpose Flour 

Salt to taste 

3/4 cup Butter 

Method 

Mix all the above ingredients together until well combined into a dough. Cover and keep it aside.

For the 2nd Dough 

Ingredients 

2 cups All Purpose Flour 

3 tbsp Butter room temperature 

Salt to taste 

1 tsp Sugar

Water as required

Method

Mix the flour, butter, salt and sugar together. Add water little at a time and knead it well into a dough.

To make the Curry puffs.. 

Ingredients 

Stuffing 

1st Dough 

2nd Dough

Method 

Divide the 1st dough and 2nd dough into 3 equal portions. The 2nd dough will be bigger in size than the 1st dough. Take a 2nd dough ball and flatten it. Then place a 1st dough ball in the centre of the 2nd dough ball. Close the edges of the 2nd dough ball. Roll the dough ball into a oval long shape using a rolling pin. Now take one end of the dough and start to roll to the other end. Cut the dough roll into 4 parts. Take a piece of cut dough and place with the cut side down onto worktop surface.  Roll out again making sure that the centre of circle stays in the centre.Now it is ready to be stuffed. Pick up the rolled dough and place it on your palm. Add the stuffing and fold the dough into half and seal the edges. Pinch the edges and  pleat it together. Repeat it until the dough balls are used up.  Take a baking tray. Arrange the curry puffs on the tray. Bake at 180 degrees celcius for 25 minutes or until brown on both top in a preheated oven.

P. S. It can be deep fried until brown in colour..