Sneha's Recipe: Breads

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

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

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.

Labels: Egg, Almond Flour, Chinese, Steamed, Asian Cuisine, Breads, Bread Bakers, Keto, Low Carb

Bao Buns from Passion Kneaded
Dessert Bao (Chocolate Steamed Buns) from A Messy Kitchen
Keto Chinese Steamed Buns from Sneha's Recipe
Paczki na Parze (Polish Steamed Donuts) from A Day in the Life on the Farm
Sausage, Egg, and Cheese Buns {Sheng Jian Bao) from Karen's Kitchen Stories
Steamed Cranberry Pecan Honey Bread from Food Lust People Love

5 comments

Gulachi Sanjyachya Polya With Whole Wheat Flour#BreadBakers

In: Bread Bakers, Breads, Breakfast

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt.

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely.

Cool and then knead this well till forms a soft ball and keep aside.

Divide into 6 equal round balls.
Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish. Fill a semolina ball in the center and cover it tightly to make ball.

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin.

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

Cook till golden spots are seen on one side and it starts to puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown.

Now drizzle a teaspoon or more of desi ghee, on and around it while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lushlushit (लुसलूशीत) !!

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!!

We had with a hot cup of tea.
Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets, Bread Bakers