Archive for the ‘Sweets’ Category
Ingredients:
- Maida – 4 1/4 cups. (all purpose flour)
- Baking powder – 2 1/2 tsps
- Baking soda – 1 1/2 tsps
- Butter – 1/4 cup
- Eggs – 2
- Buttermilk – 3/4 cup
- Sugar – 1 cup
- Cinnamon powder – 3/4 tsp
- Nutmeg powder – 1/2 tsp
- Salt – 2 tsp
- Oil for deep frying
- For Chocolate Glaze
- Butter – 1/4 cup, unsalted butter
- Milk – 1/4 cup
- Light corn syrup – 1/2 tbsp
- Dark Chocolate – 1/2 cup, finely chopped
- Vanilla essence – 1 tsp
- Powdered sugar – 1 cup, sifted
Steps of Preparation:
- In a bowl, place butter and sugar and beat to combine. Add the eggs and beat well. Add the buttermilk and mix well. Keep aside.
- In a another large mixing bowl, place the flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt and stir to mix.
- Add the flour mixture to the butter mixture and mix to form a dough. The dough will be slightly sticky. Cover the bowl with plastic wrap and place in the refrigerator for 2 to 3 hours or overnight. Knead well for 6 to 7 minutes.
- Generously flour your working area and roll out the dough into a large square, about 1/2 inch thick. Use a large round cookie cutter/doughnut cutter or a sharp edged round stainless steel katori and cut out into 2 1/2 to 3 inch rounds. Use the smallest round cutter or the end of a piping tip to cut holes in the center of each of the cut out rounds.
- Use the remaining scraps to form a dough and re roll to cut out more doughnuts.
- In a heavy bottomed vessel, heat oil for deep frying. Once the oil is piping hot, reduce flame to medium. Drop 2 to 3 doughnuts into the hot oil but don’t over crowd the vessel. Fry each side till it reaches a golden brown shade, approx 1 1/2 to 2 minutes. Remove and place on paper towels. Dip one side of the fried doughnut in the prepared chocolate glaze and place on a wire rack for the glaze to set.
- For the chocolate glaze, in a bowl combine softened butter, milk, corn syrup, and vanilla and heat over medium heat until butter is melted.
- Remove from heat, add chopped chocolate and whisk until melted. If the chocolate is not melting, place the bowl over another bowl of warm water and whisk. Add the powdered sugar, and whisk until smooth. Place this chocolate glaze over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
February 3rd, 2013
Bakery,
Cakes 
1 Comment »
Ingredients:
- All purpose flour – 2 cups + 2 tbsps
- Cocoa powder – 1/4 cup + 2 tsps
- Baking soda – 1/2 tsp
- Salt – 1/4 tsp
- Castor sugar – 2 1/2 cups
- Dark Chocolate – 100 gms, grated or cut into small pieces
- Milk chocolate – 100 gms, grated or cut into small pieces
- Butter – 1 cup + 2 tbsps, softened and at room temp
- Instant Coffee powder – 1 tbsp mixed in 3/4 cup of hot water
- Eggs – 4
- Vegetable oil – 2 tbsps
- Vanilla essence – 1 tsp
- Buttermilk – 1/2 cup
- Chocolate Buttercream Frosting:
- Butter – 1/4 cup, softened and room temp
- Cocoa powder – 1/3 cup
- Powdered sugar – 1 1/2 cups
- Milk – 2 1/4 tbsps
- Vanilla essence – 1/2 tsp
Steps of Preparation:
- Preheat oven to 160 degrees Celsius. Grease three 6″ round cake pans or two 9″ round pans and line with parchment paper, extending the paper at least an inch above the top rim of the pan.
- Melt the chocolate and butter over double boiler. Add the coffee mixture and mix well. Allow to cool to room temperature.
- Sift the flour, cocoa powder, baking soda and salt over a large bowl.
- Add the castor sugar to the bowl and mix/whisk the ingredients together until well combined.
- In another bowl, beat the eggs till light. Add vegetable oil, vanilla and buttermilk and whisk well until well combined.
- Add the egg mixture to the flour mixture and whisk until well combined.
- Add the cooled melted chocolate mixture to the egg and flour mixture in three batches, mixing until combined after each addition.
- Divide the cake batter equally into the three prepared pans.
- Bake for 1 hour and 10 minutes. Check from 55 mts onwards. Insert a tooth pick or knife into the center of the cake to test whether it is cooked. If the knife comes out clean the cake is ready. Remove cake from oven, cover with a kitchen towel and allow to cool in the pan.
- When the cake has cooled to room temperature, remove from the pan.
- Prepare the chocolate frosting. Mix butter, cocoa powder, powdered sugar, milk and vanilla extract and beat with an electric mixer till creamy. Start on low speed and beat on medium high speed for 4 mts.
- Spread the frosting over cake using a palette knife and give it a swirl.
- Slice and serve.
Ingredients:
- 1/4 cup All purpose flour (Maida)
- 1 cup Sugarless Khova
- A pinch of Soda salt
- 1 tsp Ghee
- 2 cups Sugar
- 2 cups Water
- Vanaspati Oil (Dalda) for deep frying
Steps of Preparation:
- Mix maida, ghee and soda salt well
- Add khova to maida and mix well. Keep aside for half an hour
- Meanwhile prepare sugar syrup. Follow the steps to make sugar syrup:Take a bowl add sugar and water make boil on low flame till one string consistency syrup.
- Take the syrup off the stove and keep it aside.
- Then heat the oil in a separate kadai.
- Divide the dough into small balls and press lightly over then deep fry in oil.
- When the malai khaja is fried, remove and dip them in sugar syrup.
- When they are soaked well in the syrup, remove after 10 – 15 minutes and serve it cool.
