Pastry cream is usually made with a lot of eggs and is usually used as a filling in many pastries. As I don’t use eggs, I searched for a recipe with out eggs and got this recipe. I am having this recipe for long and I have forgot the original source of the recipe. This uses flour and milk along with sugar. You can add lemon juice and lemon zest to make lemon cream but I added vanilla and made vanilla pastry cream. As I used orange marmalade for glaze, the tanginess worked well with the sweet cream.
Posts tagged ROLL
Recipe Source: Cooking Classy
All Purpose Flour/ Maida-2 1/2 cups
Baking Soda-1/2 tsp
Instant Yeast-1 1/4 tsp
Granulated Sugar-1/4 cup
Butter-1/4 cup + 1/8 cup
1. Heat milk and butter until butter melts. Remove from stove and bring the temperature down to luke warm.
2. Add flour, salt, sugar, baking soda and yeast in a bowl and mix.
3. When the milk is luke warm, add it to the flour and mix to form a sticky dough.
4. Take the dough on counter and dust little flour and knead until it becomes non sticky.
5. Keep on kneading for nearly 10 minutes until the dough is elastic and smooth.
6. Place the dough in a well oiled bowl and cover with a cling wrap.
7. Keep it aside until double in size.
8. Poke a hole in the middle and if the dough doesn’t bounce back, then the proving is enough.
9. Take the dough on counter, punch down air and press it to a thick disc.
10. Divide the disc into 4 equal parts.
11. Roll each portion and divide it into three wqual portions.
12. You will end up with 12 equal sized balls.
13. Line a baking tray. Roll each ball into a oval shaped smooth ball and place it on the tray.
14. When all the balls are rolled out, use your scissors to cut two ears out of the oval ball as shown in the picture. Alos poke two small holes for eyes.
15. Cover and set it aside for 45 minutes.
16. Preheat oven to 175C.
17. Brush all the rolls with milk and bake for 15-20 minutes or until golden.
18. Remove from oven and allow it to cool.
19. Serve immediately or store in airtight box.
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 Baking Partners recipe challenge this month, Swathi gave us two recipes for dinner rolls along with seven shapes to try. One recipe is from the King Arthur Flour’s Website. The recipe is quite interesting as it has potato flakes in it. As we don’t’ get potato flakes here, she suggested using mashed potato instead. I halved the recipe and tried it. I also made three shapes – Rosette / Kaiser Rolls, Knot Rolls and Lion House Rolls. The rolls were so soft and had a soft crust. It tasted buttery and was so delicious. There was a slight hint of the potatoes and that increased the taste.
Today is the second day of the Final week of Blogging Marathon#20. I am posting under Kid’s Delight Party Specials. Sunflower seeds are very good for health and I had a jar of roasted seeds. When I saw this recipe in my recently bought recipe book, I made it at once. It is very easy to prepare. And if your kid is not a fan of sunflower seeds, then you can substitute it with walnuts or almonds. These rolls have a nice crispy crust and soft and fluffy interiors. Serve it along with butter or jam and kids would love it.
Yesterday I saw these beautiful stuffed bread rolls on facebook. One of my friends on face book shared this. I at once visited the blog for the recipe. The blog is Fauzia’s Kitchen Fun and the recipe was wonderful. Though my rose rolls are not as cute as Fauzia’s, they are still pretty. I used a sweet coconut and mawa filling and made the rolls eggless. They were very soft and the filling complimented the roll very well.
All Purpose Flour-2cups
Olive Oil or Refined Oil-1/4cup
For The Carrot Filling:
1. Mix flour and salt.
2. Add the flour to the starter and mix well.
3. Add oil and knead the dough for 10 minutes until smooth and silky.
4. Cover and let it rise for 2hours.
5. While the dough is proofing, prepare the carrot filling.
6. Heat ghee and saute carrot until fragrant.
7. Add 3tbs sugar, tutti frutti and essence.
8. Saute until sugar dissolves and the mixture leaves the sides of the pan.
9. Allow it to cool.
10. After two hours or when the dough is twice in volume, transfer it to the counter.
11. Punch down dough.
12. Divide the dough into two equal parts.
13. Keep one portion covered while working on the other.
14. Roll out the portion into a rectangle of 24cm*30cm.
15. Apply the butter evenly on the rolled rectangle.
16. Spread the carrot mixture evenly on the butter and sprinkle the sugar on it.
17. Start rolling the 24cm side into a tight log.
18. Cut the log into 6 equal parts.
19. Grease a baking tray and arrange the rolls leaving 2 cm in between.
20. Roll the other portion into a rectangle of 24cm*30cm.
21. Apply generous portion of nutella spread.
22. Roll it into a log.
23. Cut it into 6 equal parts and arrange them on the same tray.
24. Cover and let it rise for 1-1 1/2hours.
25. Preheat oven to 180C.
26. Bake the rolls until golden on top. Start checking from 15minutes.
27. Let the rolls cool.
When I went to Coimbatore last time, I visited Nilgiris. I saw the Thai rice papers in the Thai section. There was a recipe for spring roll on the pack. So for experimenting, I bought one pack. Today, when I couldn’t decide on a dish for the Blogging Marathon, I remembered the rice papers. But I didn’t want to deep fry it because yesterday’s snack was also deep fried. I kept Paneer as the main ingredient and added red and green capsicums for colour. And I also added sauces which we use for Indo Chinese recipes and the filling was so tasty. Then I started preparing the papers and it was an easy task. First I did a roll using one paper but it was extremely thin. So I decided to use two papers and it came out nice. Serve it hot along with ketchup and it will surely vanish in seconds.
Whole Wheat Roti-2
Pepper powder-to taste
Coriander Leaves-4tbs(finely chopped)
Onion-1(sliced into rounds)
1. Mix moong sprouts, curd and salt to taste. Keep it aside.
2. Heat 1/2tsp olive oil in a pan and add carrot, beetroot and radish. Add salt and pepper powder and mix well.
3. Saute till the mixture becomes dry.
4. Place a roti on a plate. Place half of the carrot ixture in the middle.
5. Place half the sprouts mixture on the carrot mixture.
6. Sprinkle coriander.
7. Fold both sides to the centre to form a roll and secure ends with two cloves.
8. Repeat for the other roti.
9. Serve along with sliced onions.
Sending this to Priya’s CWS-Moong beans.