Friday, December 27, 2013

Lavendar cupcake - Guest post - Fifth Anniversary


        By December 2013,this blog is completing five years of journey.Without any doubt,this blog gave me  the best platform to explore in food industry.My passion of cooking and the learning experience hasnt gone down even a bit.I am still a budding cook and baker.As a person,I have been true with recipes and knowledge i have shared here.I have requested my cousin shobana senthilkumar,who been an inspiration to start this blog to do a guest post.We loved sharing family recipes and the love for food and cooking is in the blood.So,here i am presenting her lavendar cupcakes...

 1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 tsp violet color
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons dried lavender buds
2/3 cup cold milk

Cream butter sugar together,add 1 egg at a time beat till it reaches a creamy texture.Then add in vanilla extract.Mix all the dry ingredients in along with a dried lavender seeds.Finally add milk and beat for 5 mins.Fill in the cupcake liners with 3/4 cup of batter and bake for 12 to 15 mins for 350"f/170"C.

Decorate it with the cream of your choice.

Tuesday, December 24, 2013

Cinnamon Swirl Bread - Eggless

I never tried baking with yeast in india,as most didn't proof well..Recently i bought yeast from amma nana store which worked so good on breads and buns...Never know baking a bread is such a breeze until i did this..The swirl bread is the one i have been staring online for long time is finally done now..I didnt follow any specific recipe for measurements ,but  i can jolt down few tips and tricks on baking one perfect bread...

All purpose flour-3 cups
Milk powder-3 tbsps
Active yeast-2 tbsps
Powdered Sugar-3 tsps
Salt-half tsp
Baking powder-1/2 tsp
Melted butter to brush-2-3 tbsps
Cinnamon-1 tbsp
Sweetened cocoa-2 tbsps
Oil to knead the dough


1.Sieve the flour before using it for twice

 2.Take 1/3 cup of lukewarm water ,1/2 tsp of sugar and yeast in a bowl.Let it proof for ten minutes
Once it rises and foams on top,its ready to use

3.Add in the sugar,milk powder,salt and baking powder

4.Knead the flour and yeast mixture into soft and moist dough without over kneading.
Cover with cling form or cloth

 5.Allow the dough to rise into double for 30 mins..
Punch it and knead the dough gently for 5 minutes

6.Spread the dough and sprinkle cocoa and cinnamon powder
and roll gently making the layers tightened with each layer.
Push the roll from behind to make it perfect.
Fold the both the sides of the edges 
Allow it to raise for 20 minutes

7.Preheat the oven at 170'C and melt the butter in the oven for 30 seconds

8.Set the bread loaf tin with butter paper wraping all the sides.
Move the bread to the loaf tin and brush the top with melted butter

9.Bake it for 25 minutes until crusty brown layer forms..

10.Remove the loaf from oven and brush some more butter on top
Let it cool before you slice it 

1.If the dough is sticky,apply oil in hands and knead the dough..This avoids using excess flour.
2.To find a perfect baked bread,tap the crust of the bread on top or bottom to hear a hollow sound
3.Kneading the dough is more important to get more softer and lighter slices

Merry Xmas and Happy Indulging!!

Related Posts Plugin for WordPress, Blogger...