Friday, May 28, 2010

My First Daring Bakers Challenge-Croquembouche

Daring Baking Challenge is one of my dream to do every month.... Every time while the challenge is announced,i get hooked with something else,Its completely big challenge with the given period,recipe and the presentations..When the recipe is announced every last week of the month,almost all the daring bakers post their challenge by end of the month itself.. 

I did a midnight baking after a long while...The challenge was tough for me...i dont know how the end result would be...I didnt have a talk with any of the baker...But go thru'ed the net abt this  french cake...

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

The recipe goes here
First i share my success story....The first attempt always go wrong,but for was the best...The amount of eggs used in the recipe made me to think ,it is look,its like hard bun...Nothing is true,The choux is an empty vaccum filled ,crunchy and poped appam(french ones)

It is a French wedding cake,arranged as a tower with flowers and ribbons....The vanilla cream filling went perfect.In the night i made caramel topping and drizzled some melted chocolate in the morning...

The flop story is the second batch of dough went to the oven..i forgot to set the temperature for 220C for ten minutes(skipped first step of baking)..and went directly to bake at 180C for 20 minutes..The choux popped ,but went flat soon later and texture was completely soft and chewy...

In the night(when the temperature was cool enough),i tried caramel glazing,made a basket,corkscrew and some pieces...In the morning,all the caramels melted and went shapeless(chennai temperature >104 Cel...)....So,I drizzled some melted chocolate(Some equal amount of chocolate and milk) over the choux..

Happy Weekend

Sunday, May 23, 2010

Mango Pachadi

Raw Mango-1
Jaggery-half cup
Water-One cup

1.Remove the skin and peel the mango into thin slices
2.Boil the water and add the mango slices
3.Once,the mango is cooked ,add the jaggery and stir continously ,
until it turns into thick consistency.

Tuesday, May 18, 2010

Vadagam/Vadava Thovayal

This thovayal goes very well with all rice dishes....People who doesnt know vadagam,chk here...It is used for seasoning the dishes....It is actually sun dried onions mixed with cumin and mustard seeds...

Vadagam-1 lime size ball
Coconut,grated-one cup
Ginger-half inch
Tamarind extract-half tsp
Red chilli(round)-3 to 4
Salt to taste
Sesame Oil-2 tsp

1.Heat Oil ,sprinkle the vadagam
2.As soon as u added,switch off the flame
(it will easily burn and u cant find it since it is already black)
3.Add rest of ingredients ,and switch on the flame and fry them
4.Grind it to fine paste

If ur thovayal turns into black,it wont taste good..I like this thovayal with coconut rice,thengai sadam (or any variety rice)

Sunday, May 16, 2010

Mango Juice

Mango Juice
Mango pulp-1 cup
Milk-1+half cup
Sugar to taste

1.Blend mango and milk to thin consistency
2.Add sugar as u like

Serve chilled...

Monday, May 10, 2010

Vanilla Softy Icecream

I think this is the first post to make softy ice creams ever in a blog....This was one part of my cookery class,happy to share with u finally...The first softy icecream came to chennai by milkyway in egmore and now creamy in...People are damn crazy about the softy and creamy icecreams

Before going to the recipe,u must know softy icecreams are all about air and h2o free.U must need a stabilizer to hold creamy texture....Here,I used GMS powder which is widely used in hotels in the name of  icecream powder..But people never known how to make in better way at i am posting more detailed recipe

U will get this GMS powder in Nilgiris(Chennai/Blore) departmental stores
Use only dry utensils 

The main(Secret) ingredients 
G.M.S ,Vanilla essence and Fresh Cream

Sugar,Cornflour and Milk

Always use the Full cream milk for icecreams
(Orange color-Aavin)

Mix all the powders in one cup of milk without lumps

Add the remaining milk and boil it in low flame
(Keep Stiring it)

Dont over boil it ,it will turn into porridge...Cool it down

Strain it and Pour it into an air tight container
(Tupperware works the best)

Cover it with cling firm,to keep moist/odor free

U can see , only one fourth of the container is filled..
Move this container to fridge,let them set..

Keep the container in ice berth and break cold milk into pieces
Add the fresh cream to it.

Whisk them well,until u get double the quantity

Now,its done

The cream must take long time to drop

Pour the creamy to the air tight container

Now u can see,the container is full...
Cover with cling firm and freeze them

Once it is set...

Fill it in any piping bag..
Freeze it and keep it in room temperature for 15 minutes
(before u gonna pipe them)

Icecream is ready 

Ooops,i got a softy,creamy icecream in my bowl...
Actual Recipe
Preparation Time : 1 day
Cooking Time : 15 min
Serves / Makes : 8 people
Points to remember
1. Not a drop of water should go into the ice cream mixture base or while churning the ice cream
2. All the measures to be taken as heaped, pressed and leveled
3. Always set the ice cream in air tight plastic containers with a sheet of cling wrap in between
4. Donot adds any essence, color or fruits to the basic ice cream. All Flavours to be added only while churning
5. While setting, the ice cream box should touch the base of the freezer

6.U can store this icecream for 6 months.

  Basic Vanilla Ice creams                 
Full Cream Milk-1/2 Litre (Red Cover Aavin)
GMS powder (softener) - 1 tbsp+1 tsp+3/4 tsp

(all the 4 measuring spoons of measuring spoon set).
CMC powder (setter)-a pinch, the size of moong dal
Corn flour-all the 4 measuring spoons of measuring spoon set 
Sugar-8 tablespoons
Milk Powder-2 tablespoons
1. Take milk in a thick bottom vessel and add all the above ingredients
2. Stir with a balloon beater, till all the ingredients are well blended
3. Keep on a high flame and continue stirring with a balloon batter
4. After the first boil, reduce the flame and continue stirring for 5-7 minutes
5. Remove from flame and keep stirring occasionally till cool
6. Put the cool mixture in a plastic container. Cover and freeze till completely hard

Vanilla Essence (oil based)-1/2 tsp
Fresh Cream-1 amul tetra pack
Ice cubes-2 trays
1. In a dry stainless steel vessel, add the essence and ice cream
2. Place over a bowl filled with lots of ice
3. Remove the basic ice cream and cut into small pieces with a butter knife
4. Place this in the above vessel, along with the ice cream and essence
5. Churn very well with an electric beater for 10-12 minutes till light and fluffy
6. Pour in a plastic air tight container and freeze for 10-12 hours

 Utensils Needed:
Heavy vessel, Measuring spoons, Ballon beater, a vessel, ice trays, bowl, Electric beater or Mixie, air tight container

Wednesday, May 05, 2010

Oats Cookies-Thin Crust

With these oats cookies ,Dont judge me i m into oats diet...The one i can never ever think of ...I love to be in feasts..But these cookies r damn tasty..superb...I like thin crust cookies from cookie man and made it similarly..

APF/Maida-1 cup
Oats(Cooking)-1 cup
Butter-1 cup
Sugar-half to 3/4 cup
Vanilla essence-1 tsp
Baking powder-1 tsp

1.Mix Sugar and Butter to fine paste
2.Add the essence and baking powder and mix well
3.Now mix with the Oats and Maida well
4.U will get a sticky dough,scoop out on a greased baking tray
(The cookies spread on its own,if u want thick cookies,add 1/4 cup of maida and shape it)
5.Bake at 160*C for 20 minutes

If u r health conscious ,choose low cal butter and sugar....I am sure u ll be roaming around with these cookies in ur tea(free) time
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