Sneha's Recipe: Bread Bakers

Showing posts with label Bread Bakers. Show all posts

Eggless Oats Litchi Loaf#BreadBakers

In: Bread Bakers, Breads, Cakes

A very easy to make, soft and delicious litchi dessert loaf. Perfect to serve for a Hi Tea party or have it with as a dessert with an ice cream of your choice.
I have used frozen litchis in this recipe. When they were in season, freeze them. You can also use canned litchi or frozen, just drain the syrup whether canned or frozen.
Cup Measurement - 250 Ml

Ingredients
1 Cup Level All Purpose Flour
½ Cup Level Oats powder
2 Tablespoon Level Corn Flour

1 Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt¾ Cup Condensed milk
½ Cup Vegetable Oil
150 Ml Sour Cream - Homemade
1 Teaspoon Vanilla Essence
¾ Cup Chopped Litchis
A Pinch of Yellow Food color
To Garnish
2 Tablespoons Chopped Pistachio or as required
Method

Preheat the oven at 180°C.
Grease a loaf pan and line with parchment paper. Strain all the syrup from the litchis and then finely chop them.
In a bowl sieve flour, oats powder, corn flour, salt, baking powder and soda.
Add the lemon color to the sour cream, mix well, keep aside.
In a large bowl whisk the condensed milk , vanilla essence and oil well till fluffy and creamy.
Now mix the sifted flour along with the sour cream in three batches. Beating after every addition well. Fold in chopped litchis in the batter.
Pour the batter in the prepared loaf pan.
Tap the pan gently on the counter. Sprinkle chopped pistachios.
Bake in the preheated oven at 180° for 35- 40 minutes or until the toothpick comes out clean.
It took exactly 40 minutes in my oven to bake.
Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean, its done.
Let the cake cool down completely before slicing.

Serve it with tea, coffee or a glass of milk. Or enjoy with ice cream.
Labels: Bread Bakers, Litchi, Eggless, Cakes, Breads, Dessert

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Dessert Breads.

Eggnog Babka Knots by Karen's Kitchen Stories
Coconut Pandan Babka by A Messy Kitchen
Gingerbread by Palatable Pastime
Sourdough Sweet Potato Loaf by Zesty South Indian Kitchen
Sweet Cranberry Soda Bread by Food Lust people Love
Eggless Oats Litchi Loaf by Sneha's Recipe
Sourdough Zucchini Bread by A Day in the Life on the Farm

5 comments

Keto Biscuits With Almond & Coconut Flour#BreadBakers

In: Almond Flour, Biscuits, Bread Bakers

Biscuits and Gravy are the ultimate comfort and delicious food for a perfect meal. These Keto biscuits are so flaky, but hold together well.
Ingredients
150 Grams Almond Flour
15 Grams Coconut Flour
½ Teaspoon Pink Himalayan Sea Salt
½ Teaspoon Xanthan Gum
2 Teaspoons Baking Powder
3 Tablespoons Heavy Whipping Cream
56 Grams Cold Butter - cut into cubes
2 Large Eggs
Method
Preheat your oven to 190°C with both the elements on (top & bottom).

In a large mixing bowl or food processor, combine the almond flour, coconut flour, salt, xanthan gum, and baking powder, mix until well combined. Then add the cubed cold butter and pluse until it forms bread crumbs. Then add all the wet ingredients, and pluse it twice. Remove this into to a bowl ( do not overmix - this will whip out all of the air and cause the biscuits to deflate).

Take a large cookie scoop and drop it on a lined baking tray ( I got 7 biscuits). Slightly wet your hands and give it round shape and flatten the top a little.

Bake for 10-12 minutes ( mine got done in exactly 12 minutes) or until slightly browned. It could take slightly longer depending on your oven.

Cool them on a wire rack.

These are so buttery, soft, and flaky inside.

I enjoyed this with Indian Style kheema gravy. This is real comfort food.

Labels: Biscuits, Keto, Low Carb, Almond Flour, Coconut Flour, Bread Bakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Biscuits.

A Day in the Life on the Farm: Apple Cider Biscuits

A Messy Kitchen : Cast Iron Buttermilk Biscuits

The Wimpy Vegetarian: Cheesy Air Fryer Biscuits with Herbs

Karen's Kitchen Stories: Cream Cheese Biscuits

Food Lust People Love: Easy Drop Biscuits

Sneha’s Recipe: Keto Biscuits With Almond & Coconut Flour

Palatable Pastime: Sausage and Cheddar Biscuits

5 comments

Red Pumpkin Paratha#BreadBakers

In: Bread Bakers, Flatbread, Paratha

Red Pumpkin is just prefect to make some soft parathas. I used the boiled puree with some spices to knead the paratha dough. This parathas gives an excellent and eye pleasing colour with just a touch of sweetness as well.

Serve this along with a dal, a chutney or a spicy gravy, trust me this incredible soft paratha makes an excellent meal to serve either as breakfast, dinner or else for a simple lunch.

Ingredients
1 Cup Cooked & Mashed Red Pumpkin
2 Cups Whole Wheat flour
½ Teaspoon Red Chilly Powder
2 Tablespoon Chopped Coriander Leaves
2 Tablespoon Oil
½ Teaspoon Cumin seed powder
½ Teaspoon Salt
Water as required
Method

Take the wheat flour, oil, salt, coriander leaves and all the spices along with mashed red pumpkin in a large bowl.
Add gradually water if needed , knead everything to a soft, smooth dough..keep aside for an hour.
Make 7-8 medium sized balls from the dough.
Dust each balls with all purpose flour and roll them as round disc with rolling pin.
Heat a non stick pan and drop gently the rolled parathas, drizzle few drops of oil cook on both sides until they get cooked.

Serve hot with any dish.
Labels: Paratha, Flatbread, Bread Bakers, Red Pumpkin

I am hosting this month and decided to celebrate Fall and the upcoming Holidays by asking the others in our group to join me in sharing breads containing pumpkin. Let's take a look at what everyone baked up...

Food Lust People Love: Cheesy Pumpkin Scones
A Day in the Life on the Farm: Sourdough Pumpkin Bread
Karen's Kitchen Stories: Sourdough Pumpkin Rolls
A Messy Kitchen: Pumpkin Hazelnut Babka
Sneha's Recipe: Red Pumpkin Paratha

4 comments

Quick Sourdough Discard Burger Buns#BreadBakers

In: Bread Bakers, Breads, Buns

These buns are made using sourdough discard and yeast as a leaven. This yields a bun that is sweet, tangy and perfect for burger night party. My favorite burger just got an upgrade. These buns are sweet, soft and come together same day! This is an amazing way to use your sourdough discard!

I have made 7 large buns, like the ones you get in fast food chains, each bun is weighs 124 grams. If you make small ones you will get 10.

Makes 7 Buns
Ingredients
200 Grams Lukewarm Water
2 Teaspoons Instant Yeast
100 Grams Sourdough Discard
1½ Tablespoons Melted Coconut Oil cooled
1 Large Egg
460 Grams Bread Flour Or All Purpose Flour
40 Grams Granulated Sugar
10 Grams Pink Himalayan Salt
Method

Add the sourdough discard, oil, yeast, sugar, egg and water to the food processor or stand mixer, and give it a mix. Then add the flour and knead till the dough until it becomes one smooth elastic ball, that is smooth and passes the window pan test.

Place this into a bowl or box and let it sit at room temperature until it doubles in volume.

Since I kneaded the dough at 1.00pm and wanted buns for dinner, after the dough doubled in volume punched the dough (here the dough rises in about 25 minutes since the weather is quite warm) and kept it in the fridge for slow fermentation (for about 4 hours) Checked after 2 hours again the dough has risen, punched it, again refrigerated it for another 2 hours.

I baked these buns 2 hours before our dinner time. Remove the dough from the refrigerator onto a clean, lightly floured surface and divide the dough into 7 equal pieces ( weighed the dough, each burger bun 124 grams) or depending on the size of bun your would like. Oil baking tray and burger rings.

Shape your dough into round balls let them rest covered for 10 minutes.

Place them into rings. Take your palm and press down the dough so it becomes like a pita shape: round and more thin. These buns really puff up, so don’t be afraid to really squish them down.

Repeat to all your dough pieces and place the tray covered with a damp towel in a warm area to rise double in size.
Preheat your oven to 180°C.

When ready to bake, brush the top of your buns with a little melted butter (optional) and bake in the oven for 16 to 18 minutes.

Remove them when golden brown, while they are still warm, brush more butter on top to give them a shiny texture and cover with a tea towel to encourage further softness.

Let cool about 10-20 minutes before eating! Serve with any filling of your choice! They keep 7 days in the fridge and reheat beautifully in the toaster or microwave.

These buns are a perfect addition for a burger night, so soft , delish and fluffiness is too good. Do try these since they turned out incredible and will be loved by all.

Labels: Sourdough Discard, Burger, Buns, Breads, Bread Bakers, Yeast

Food Lust People Love: Fig Feta Serrano Ham Sourdough Focaccia

Sneha's Recipe: Quick Sourdough Discard Burger Buns

Karen's Kitchen Stories: Sourdough Seeded Bread with Tangzhong

A Messy Kitchen : Hot Honey Sourdough

A Day in the Life on the Farm: Sourdough Multi-Grain Bread

Zesty South Indian Kitchen : Sourdough Jewish Rye bread

5 comments

Onion Cheese Scones#BreadBakers

In: Baked, Biscuits & Cookies, Bread Bakers

While baking these scones there spread a beautiful aroma in the house and I got so excited while these were baking. When I took a bite, the aroma of onion spread in my mouth! Super tasty! There is a slight sweetness in these scones. This was easy to make and a perfect accompaintment to soup.

Do try this you will definitely make it again and again they are that good and easy to make!
This recipe uses cake flour, I have made my own cake flour.
To Make Homemade Cake flour
190 Grams All Purpose Flour + 10 Grams Corn Flour
Mix both well togather and your cake flour is ready.

Makes about 12 scones
Ingredients
200 Grams Homemade Cake flour
8 Grams Baking powder
10 Grams Cane Sugar Or Granulated Sugar　
⅛ Teaspoon Salt
50 Grams Cold Unsalted Butter -
60 Grams White Onion - finely chopped
1 Teaspoon Olive Oil
10 Grams Parsley or Coriander leaves- finely chopped
40 Grams Pizza Cheese
1 Egg
60 Grams Milk (+more for brush the top～1Teaspoon)
Method

Preheat the oven to 392 °F/200℃ with both elements on.
Cut the butter into 1cm cubes and cool it in the refrigerator.
Chop onion and add Olive oil mix well. Microwave for a minute. Cool it in the fridge.
Beat the egg well.
Combine the dry ingredients and mix together with a whisk. Add the butter, using fingertips, until the mixture resembles coarse meal Do not over mix. Add onion, parsley, pizza cheese and mix. Add beaten egg, soy milk or milk and mix. Do not over mix or knead.

Using your palm or a bench scrapper , flatten the dough to thick sqaure and keep folding the dough on top of each other for 4 times like a laminated dough by lightly flouring your work surface.

Then again flatten to a square ie. 2.5cm thick/ 1" inch thick. Cut to 4 pieces. Cut each piece into 3 squares i.e is you will get total 12 pieces. Place scones on the tray. Brush the tops of the scones with milk.

Bake for 20 to 22 minutes in a preheated the oven at 200°C or until well risen and golden-brown.

Break top it with cream cheese then marmalade. Enjoy them warm or with a bowl of soup.

Labels: Biscuits & Cookies, Savory, Scones, Baked, Bread Bakers, Onion, Parsley, Cheese, International Cuisine

Filled Ginger Scones from A Messy Kitchen
Fresh Peach Scones from The Wimpy Vegetarian
Gingerbread Scones from Karen's Kitchen Stories
Irish Scones from Cook with Renu
Onion Cheese Scones from Sneha's Recipe
Preserved Lemon Scones from A Day in the Life on the Farm
Tattie Scones from Food Lust People Love

6 comments

Keto Chinese Steamed Buns#BreadBakers

In: Almond Flour, Asian Cuisine, Bread Bakers

If you are on Keto and longing for Chinese steamed buns ,then these are for you which are not only gluten free, but pillow-soft, delicious and will go well with any Asian food. You can also make a sandwich with whatever filling you want.

These also freeze very well. If you want them sweet, then you can increase the sweetener in the batter. I enjoyed them as a savory sandwich and also make these to enjoy with gravy instead of rice. These do not have an egg taste or flavor. To cut that flavor, have added a teaspoon of apple cider vinegar. Do try these they are soo..oo.. good!

Ingredients
½ Cup Almond Flour
⅛ Teaspoon Stevia powder
1 Teaspoon Baking powder
⅛ Teaspoon Salt
4 Large Eggs
1 Tablespoon Mayonnaise
1 Teaspoon Apple Cider Vinegar
Method

Mix all dry ingredients together and mix well then add the eggs and mayonnaise mix till combined.

Place a 2 tablespoons of batter in each silicone mold and steam it for 10 minutes on high flame or on a water bath in the oven 180°C for 13 minutes.

Cool & unmold.

Slice and make sandwiches with the filling of your choice

or dunk them in any gravy.
My Notes

I used an aluminum cupcake tin and they didn't stick at all. I used steel plates to make large ones, but batter did stick to the bottom. Make them in silicon mold or place a greased parchment paper before adding the batter to the steel plates.