Posts tagged BAKING PARTNERS
After the dough comes back to room temperature, it is time to roll it out and assemble the pizza. Have the toppings, sauce and cheese ready before starting it out. I used paneer, capsicum, baby corn and sweet corn as toppings. You can add onions, sliced tomatoes, mushrooms or any other topping you wish. Add generous amounts of cheese for a delicious pizza. For baking, if you are using a baking stone, then you need to preheat your oven to its maximum temperature setting for 1 hour before baking the pizza. But as I don’t have a baking stone, I preheated my oven for 250C for 15 minutes before baking it in a round tray.
If you are a regular follower of my blog, you might be used to the fact that I am part of many baking groups. And Baking Partners by Swathi is one among them and for this month’s Baking Partners group challenge, the theme was cheese cake. Swathi provided us with four recipes and this no bake mango cheese cake from Divine Taste is one among them. the recipe was suggested by Sweatha of Experiments, Emotions, Experiences With Food. If I wanted to try other cheese cakes then I had to search for egg substitutes and had to be experimental. But as this month has been hectic, I opted for the easier challenge this month. Anushruti of Divine Taste has perfected this recipe and so it doesn’t need any alterations. I just followed her recipe and ended with a super delicious creamy cheese cake which my daughter loved. When the cheese cake was finished she started nagging me for another one. But the problem with my cheesecake was I didn’t have an 8″ pan. So I settled for 7 1/4″ loose bottomed pan which I had and so the I had an extra amount of mango filling left. But my daughter took my worries away by polishing off the jar. The quantity of ingredients I am giving fits an 8″ loose bottomed or spring form pan. So if you have a smaller pan then reduce the ingredients accordingly.
For The Scalded Flour:
All Purpose Flour/ Maida-2/3 cup
Boiling Water-1/2 cup
For The Bread Dough:
All Purpose Flour/ Maida-2 1/3 cups
Milk Powder-2 tbs
Caster Sugar-1/4 cup
Instant Yeast-1 1/2 tsp
Luke Warm Water-1 cup
For The Filling:
Grated Coconut-2 1/2 cups
1. In a bowl take flour.
2. Add boiling water and mix with a fork until all the flour is wet and there are no lumps.
3. Leave it for 5 minutes.
4. Cover with cling wrap and allow it to cool.
The Bread Dough:
1. In a large bowl take flour, milk powder, salt and sugar.
2. Mix well and make a well in the centre.
3. To that add the scalded flour and luke warm water.
4. Mix to for a sticky dough.
5. Add the butter and knead to incorporate.
6. Take the dough to the counter and keep on kneading until you get an elastic and soft dough. If the dough sticks, dust a little flour and proceed.
7. After 8-10 minutes of kneading, place the dough in an oiled bowl and rotate so that the dough is coated with oil and cover with wrap and leave it aside for 1 hour or until double in size.
8. Meanwhile take a tsp of butter in a pan and roast the grated coconut until fragrant.
9. Set aside to cool.
10. When the dough is double the size, take it to counter and punch air out of it.
11. Roll it into a thin rectangle.
12. Apply the butter on the rectangle.
13. Sprinkle the sugar evenly on the rectangle and sprinkle 2 cups of coconut.
14. Roll it as a swiss roll to get a log.
15. Cut the log into 15 equal pieces.
16. Place the rolls on a greased baking tray.
17. Cover with a towel and set it aside for 30-45 minutes.
18. Preheat oven to 175C.
19. Bake the rolls for 10 minutes.
20. Remove from oven and sprinkle the remaining coconut on top of the rolls.
21. Bake until golden.
22. Remove from oven and allow it to cool.
23. It tastes wonderful when warm.
For The Tangzhong:
All Purpose Flour-1/6 cup
For The Bread:
All Purpose Flour-2 1/2 cups
Sugar-3 1/2 tbs
Curd/ Yogurt-1/4 cup
Baking Soda-a pinch
Milk Powder-1 1/2 tbs
Instant Yeast-2 tsp
For the Tangzhong:
1. Mix flour and milk.
2. Whisk until you get a lump free mixture.
3. Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
4. Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.
5. The cling wrap should touch the surface of the tangzhong prepared.
6. Allow it to cool.
For The Bread:
1. Mix curd and a pinch of baking soda. Whisk and keep it aside.
2. In a bowl add flour, salt, sugar and yeast.
3. Make a well in the centre and add the prepared tangzhong and curd.
4. Add about 1/2 cup of water and make a soft sticky dough.
5. Add butter and knead until incorporated.
6. Take the dough to the counter and knead continuously for 10 minutes.
7. The dough should pass the window pane test.
8. Take a small piece of dough and stretch into a thin square. You should be able to stretch it with out breaking the dough. The dough should be thin enough to pass light through it. If the dough breaks then you need to knead it more. But if stretches without breaking, then you have done enough kneading.
9. Roll the dough into a ball.
10. Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
11. Cover with cling wrap and set it aside for 1 hour.
12. The dough should double in size.
13. Now poke a hole in the centre of the dough. If the hole stays as it is then you can proceed to the next step. If it bounces back then you need to proove it a little longer.
14. Punch down dough and roll it into a thin disc.
15. Cut it into 4 equal parts.
16. Roll each portion into a oval disc, roll it as a jelly roll.
17. Roll it again into a disc and roll again. Repeat it three times.
18. Make 4 rolls and place them in a greased bread tin.
19. Cover with a towel and allow it to double in size.
20. Preheat oven to 175C.
21. Brush the top of bread with milk and bake it for 30-35 minutes.
22. Remove from oven and brush it with butter.
23. When you can handle it with hand, remove it from the tin and place on a wire rack and allow it to cool completely.
24. Slice it up and enjoy..
The first time I came across this neapolitan cake in Master chef Australia All Stars. But the cake was different from what I have prepared. It had the layers in the same cake and the icing was just sugar and lemon juice. When Swathi announced the Baking Partners challenge for this month I was so happy to see the Neapolitan cake which was one of the three recipes she provided. But the recipe had three separate cake layers sandwiched by layers of whipped cream. And I was shocked to see the number of egg whites used in the recipe which was 8. While converting a recipe to egg free recipe, I can manage up to 4 eggs. But this was too much for me and so I searched for an alternate recipe. There were so many recipes for cakes and I went for a simple recipe with 3 eggs. I used curd as the egg substitute for 2 eggs and milk vinegar mixture for 1 egg. The next problem I faced was I had only one loaf pan. But I need to bake three cakes at the same time. Swathi had given an idea to make to loafs using a square tin but I was a little afraid because the first time I tried this technique, it was a flop. But now I had no alternative. So I made it according to the plan and I got a slightly bigger strawberry cake and a smaller lemon cake. But it was not a great problem. I just trimmed the strawberry cake and my daughter was very eager to finish it off. Then came the whipping cream part. As we have serious power shut down issues, I had to plan the timing of baking and whipping the cream. II whipped the cream perfectly this time and then the assembling was so easy. As I couldn’t lay my hands on sweetened coconut flakes, I used grated kopra/ Dry coconut. And then after refrigerating, I waited eagerly for my hubby and daughter to return to give me the result. Remark from hubby placed me on cloud nine. He told me that this is the best cake I have done so far. My daughter finished a whole slice and was so happy. I shared 2/3 rd of the cake with our friend as it a very large cake for a small family as ours. So at the end of the day I was so happy and I need to thank Swathi for making us try out this cake.