This recipe has been in my drafts for nearly 8 months. Last April I missed taking part in the mega BM and this was one of the recipes I prepared even before deciding not to take part. So I had it in the drafts and was waiting for a reason to post. This month’s Bread Bakers theme is international breads and what a perfect theme for this cinnamon rolls! So I decided to post these cute rolls this month. This month’s host Wendy of A Day In The Life On A Farm selected the theme International breads. And I can’t wait to see all the breads the members are going to post this month.
Posts tagged SUGAR
Nowadays I have started making cakes as per my viewer’s/ reader’s wish. And for sometime I have been getting this request for paan cake regularly. I love the sweet paan available in paan shops, but I was a little hesitant on how I could incorporate the flavour into the cake. And I also need to use simple ingredients so that many of my viewers can try this at their home. As a result I made a delicious paan cake for which I also made a video demonstration. Do take a look at the video, like it, share it with your friends and subscribe to my channel to receive updates.
Happy Independence Day To You All
We are celebrating our 71st Independence day tomorrow and for the celebration, I made a tri colour cake along with video. I am sure the whole blogosphere will be filled with tri colour dishes and this is mine as a part of that. I used the three colours of our National Flag to make the sponges and also the icing with the same three colours. In this post I will be discussing about how to incorporate colours into any cake and cream frosting.
Making some soft sandwich buns with wheat flour has been my aim for some time. Sometimes back I made wheat brioche buns and with a little change in the recipe I tried them yesterday. The buns were super soft. I loved the texture of the buns. The important ingredient which helps with the softness and texture is butter. So don’t skimp on it. The dough is rather loose when compared to the usual dough I make. But don’t be tempted to add more flour. Use a dough scraper to help you with the kneading part. And an important point to be noted with any wheat bread recipe is don’t knead the dough for more than 3-4 minutes. Whenever I over knead the dough, it has tears on the top. But 3-4 minutes of kneading time gives the perfect smooth topped bread or roll. I haven’t mentioned the time for first proving because, every place differs. My place is so hot that it takes only 45 minutes for the dough to double, but in cooler places, the time taken will be more. So look for double the volume of dough. And for the second proving, just don’t let be out more than 20 minutes. There will be lots of oven rise. So if you leave it outside for long, combined with the oven rise, your bun’s top will definitely form tears. Keep all these pointers in mind while baking and I am sure you will bake a perfect batch of buns.
New month and new themes in BM. For the first week of BM I have chosen Kid’s lunch box recipes. So what is a cranberry muffin which is usually served for breakfast doing in lunch box series? Let me clear your doubt. When Sruti started her sixth standard, her school timings changed. She is supposed to be there in the bus stop by 7 am. At first she had so much trouble adjusting with the timing. But now she has got used to it. As 7 am is too early for breakfast, I usually send her breakfast in lunch boxes. Yeah, I only send her breakfast. Her school canteen takes care of her lunch. So I decided this recipe would be apt for those who are like me, who send their kid’s breakfast in a lunch box.
Recently I posted an eggless cocoa brownie recipe which got so many admiration from readers. Many tried it immediately and gave wrote to me that it was so yum. So I couldn’t resist making a video of the same. This one is loaded with nuts and choco chips and makes a great tea time snack. And guess what, it is so easy to make. Do try this and let me know how you liked it.
Ever since I was introduced the magic Aquafaba, it has been an obsession for me. It is nothing but the water left over after cooking the chickpeas and it works as a great egg substitute. I have posted so many recipes using it and even have made a photo tutorial for the cake previously. Take a look at my old post Vegan Vanilla Sponge cake to know more. Making a video demonstrating the technique has been in my to do list for long and finally I have made it. I uploaded a video demonstrating how to make fresh cream roses and the base cake I used for the project was this vegan sponge. Usually egg free cakes are so easy to make. They are mostly one bowl recipes but this cake is a little different. The technique involved is so much like a fat free sponge made with eggs. If you mess with the technique, the final cake will be hard. So watch the video to learn how to make it easily.
When I was looking for some brownie variations, I came across this cocoa brownies at Cafe Delights. Usually we melt butter and chocolate and use in brownies, but this recipe is different. It uses cocoa powder. It also has a little bit of oil in the recipe which gives the fudge texture to the brownies. I converted the recipe to eggless and halved the recipe and baked a small batch. And all the slices were shared with the guys in our office. I didn’t even show it to Sruti.
Though I was not satisfied with the yesterday’s photos, I am so happy with my today’s brownie recipe and the photos. When I made Eggless Brookies, it gave me an idea for brownies but I never tried it. When the theme brownies was announced, I thought of trying this recipe for a day. I know that the combinations work, but in the brownie pan baked in a tin, I was a little sceptical. But all my doubts cleared when I sliced it and I was so happy to see perfect squares. This went to my daughter’s friends today and she came back with so much of positive feedback from friends. Daughter happy, mom also happy.
For the second week of this month’s BM, the theme I selected is so interesting. I am sure many of you would love it. When I saw vegan sweets, I chose it immediately. For me being a vegan is impossible as I survive on Paneer and butter. But I can have some recipes which will be useful for readers and even I could give it to Sruti without much guilt. The first sweet that came to my mind was jelly. And as this is the season of mangoes, I went for mango jelly. I had a pack of orange agar agar which I bought a long time back. I thought it was plain agar agar and bought it but only after coming home I realised that it was orange flavoured agar agar. So it just settled happily in my fridge. I decided to use it in this recipe.