This is one of the most important points to be learned before you start baking. If you have started baking cakes, then you must be familiar with the cakes sticking to the bottom and coming out of the tin in pieces. A very simple technique to make your cake tin non stick is by greasing, lining and dusting the tin before adding the batter. Every baker has a method which works out for them and these are the methods I use which gives 100% results. Some use oil, some apply butter and some go for store bought pan release spray. In this post I will talk about two methods, one with butter, flour and parchment while the second one is with home made pan release. If you are a regular reader, then you might be familiar with my home made pan release post. In this post I will show you how I use it practically. I have made a video for both the methods. Take a look. If you like it, then give a thumbs up for my video, subscribe to my channel and share it with friends.
Posts tagged OIL
This is my final loaf for this week. I love to make different types of sandwich loaves as Sruti loves toasted bread, butter and sugar or jam. When I saw this semolina loaf at Sandhya’s space, I bookmarked it immediately. She had used semolina flour to make the bread, but she also mentioned that chiroti rava works well in the recipe. So for my first attempt, I used chiroti rava but I baked it in my Sunflame Oven and it took too long to bake and the crust was so pale, I didn’t want to post it. This bread has a nice crispy crust just like Artisan loaves but the crumb is so soft and tender. For the next trial I used my Morphy Richards to bake and it tuned out perfect. For the second trial, I didn’t have chiroti rava and so went with my regular rava. I ground it to fine consistency and used it in the recipe. The bread turned out to be on the rustic side. Not very smooth and shiny as Sandhya’s but it tasted delicious with an unique flavour.
When I started making cakes for my You Tube channel regularly, I have been receiving suggestions for recipes on the channel. There was one recipe I got too many requests and that is leopard print on mirror glaze. This glaze looks beautiful, looks so intricate and looks like a tough one to make. When I decided to make one, I too thought that it will be very hard to make. I saw so many videos of French Chefs making this cake, but I was not at all confident. But still I tried and was so happy with the result. And I also found that it is too easy. There are so many designs you can obtain with this technique. I just made a horizontal swipe on top of the cake. You can also have the cake on a turner and swipe it along the circumference of the cake for a different result. And there are so many colour combinations. I can’t wait to see what you come up with. If you try, do not forget to share your cake photo with me. I will be very happy. If you want I can even add it to this post.
For the third week of Blogging Marathon this month, I selected the theme one state three dishes. We can feature any state from any country around the world. I chose to do our Indian state Punjab. Before finalising the state, I was so confused between Gujrat and Punjab. My friend Rashmi wanted to know the recipe for Palak Paneer and when I searched I found that I haven’t blogged about it. At that time I decided on the theme and finalised on Punjab. So for the three days, you will see three special dishes from Punjab.
This month’s Bread Bakers host Mayuri of Mayuri’s Jikoni suggested a very nice theme. We need to use natural sweeteners in our bread. My very first thought was a quick bread when I saw the theme. But I was not very sure about flavour combinations. As I have done breads with banana and chocolate, I chose to do it with carrots and coconut. There are so many recipes for this combination and I chose a very simple recipe from Tastes of Lizzy T. But as I was doing the natural sweeteners theme, I used palm sugar instead of normal sugar and made a caramel using palm sugar to pour on the bread. I also topped it with roasted coconut.
From the day I posted the Eggless Black Forest Cake Recipe, I have been getting numerous queries on White Forest Cake. So what is white forest cake? It is the opposite of Black Forest Cake. With white chocolate cake, the layers are filled and frosted with whipped cream and decorated with white chocolate. I decided to make a video for the recipe to make the demonstration easier. I have decided to make cake videos every week and so if you want me to do a cake with simple decorations, pour in your suggestions. I will be happy to do.
After so many regional dishes this month, I just wanted to post something tasty as well as easy in the baking category. I so miss baking and my daughter misses it even more as she has been living without cakes for a month now. I really pity that poor girl. So one day when she wanted a cake for her snacks, I tried this easy MW chocolate cake for her. Many of my readers have been asking for MW recipes as I only post recipes done in OTG. By MW, I mean baking in microwave and not the convection mode. So if you have a basic microwave oven or a solo MW, you can bake this. The technical term would be cooking as MW cooks where as a OTG bakes. But the cake turned out just awesome and was completely done in 2 minutes.
I am doing an A-Z Tamil cuisine marathon this month and today it is the day of M. For M, I had some other recipe until last minute but as I was so busy with shifting, the recipe I had saved looked so tedious. So went on to make this simple yet delicious snack masala kadalai. Kadalai are nothing but peanuts. They are also called as ver kadalai ( ver means root) as they are found in the roots of the plant. As far as I have seen, peanuts are every one’s favourite. whatever avatar it is served, everyone loves it. In our house, we make boiled peanuts, roasted peanuts, masala kadalai, peanut brittle, peanut butter and many bakes using peanut butter, sundal, tempering in most coloured rice and so on, the list is endless. Mixture is one deep fried snacks and when served, we go right for the fried peanuts in the mixture. Only after finishing it off, we turn to other parts of the mixture.
It is April and it is time for one more Mega Blogging Marathon. As usual, a group of bloggers will be posting for the whole month except for Sundays. As there will be 26 days to blog, we will be doing another A – Z theme this month. Among the themes suggested by Valli, I loved the regional theme so much. I have been concentrating so much on baking and international food, I have been doing regional foods very rarely. This month you will be seeing twenty six recipes from Tamil Nadu, my native state. I have selected recipes close to my heart, my mum’s recipes, my MIL’s recipes and some recipes from cook books. All in all if you love Tamil food, then it would be an awesome virtual treat for you. I have also done so many millet recipes avoiding too much rice.
For the second day, a recipe I was searching from the day I started blogging! Muttakos is a deep fried sweet vada made of maida and sugar with a crispy thick shell and soft and fluffy crumb. It has a cracked crust which is is what makes it different from other vadas. Cabbage is called as muttakos in tamil and when I search for this recipe, I usually end up with cabbage recipes. I remember mum telling me that my grand mum made delicious muttakos but unfortunately my mum never learnt it from her. So I didn’t have a recipe source. Last week, I saw the photo of this muttakos in a Facebook group but the name given was vettu cake. Afrine shared the recipe in the group and I noted it down immediately. The original recipe was with eggs and I made an eggless version by adding curd instead.