Monday, 6 August 2012

Pinwheel Cookies


Ingredients
Butter-70 grams
Icing sugar-35 gram
All purpose flour-90 grams
Dark Cocoa Powder-1/2 tbsp
Scraped Vanilla beans-few
1/2 egg-yolk mixed with 10 ml milk

Method:
  • Place the butter,icing sugar on a work surface and mix together with a spoon,mix well.
  • Sift the flour on top and knead into a dough as quickly as possible.When the flour is half worked divide the dough in half.Continue to knead the half briefly until it is smooth.
  • Sift the cocoa powder over the other half and knead it.
  • Roll each dough into ball,wrap in plastic wraps and refrigerate for 1-2 hours.Preheat oven to 350 degree Fahrenheit or 180 degree Celsius.
  • Roll both the dough into a rectangular shape over a parchment paper.
  • Place the cocoa dough over the white colored dough and brush the egg-yolk mixture in between and over the dough.
  • Roll up tightly.Refrigerate for 1 Hour,cut into slices and place over parchment lined baking sheets.
  • Bake at 180 degree Celsius for 15-20 minutes.  
  • Makes 10 cookies.  
My tips on using yeast CLICK HERE

Friday, 3 August 2012

Classic Easy Dinner Rolls

                                                     



 Ingredients:

All purpose flour-250 gm
Yeast-10gm
Sugar-10gm
Butter/oil-25gm
Salt-1/2tsp
Eggs-1/2 no
egg wash -1/2no egg+few drops of water(mix well)
Water-as required
Sesame seeds-for garnish. 

Method:
  • Sieve the flour and make well at the centre.
  • Dissolve yeast and sugar with water and pour the mixture into the well,mix well.
  • Add the beaten eggs into the mixture,mix well.
  • Add water as per requirement,knead the dough ,make a smooth and soft dough.
  • Keep it for proving under wet cloth for 15-20 minutes.
  • After proving roll the dough ,cut it into pieces and give the desired shape.
  • Grease the baking tray and place them on it.
  • Again keep it for proving till it becomes double in size.Apply the egg wash.
  • Sprinkle the sesame seed.
  • Bake it at 200 Degree Celsius for 15-20 minutes.
  • After baking apply cooking oil on them with a pastry brush for smoothness and softness. 


Wednesday, 1 August 2012