Baking Basics

Today I'm gonna share some baking basics for beginners which I have been following to make a perfect cake.

SUGAR:

The type of sugar you can use depends on what the individual recipe calls for. Use caster sugar where a recipe doesn't specify a particular type, as this is the best for most cakes. Golden caster sugar is useful for adding color to paler mixture, and is usually less refined than white caster.

Granulated sugar has larger crystals, so it can leave speckles in some mixtures. If you ran out of caster, you can grind granulated sugar in a food processor for a few seconds as a substitute. Icing sugar is best kept for frosting and sprinkling, as it gives a heavy result in cake mixture. Finally, honey or golden syrup can replace part of the sugar in some recipes, but may give a heavier result.

As they have a sweeter taste, you can use about a quarter less than sugar. They're great for drizzling, too, either on warm brownies straight from the oven or for glazing when cooled, to give lovely glossy top and rich flavor.

FLOUR:

Plain white flour is the usual choice for brownies, but some recipes may state self-raising flour, which has an added raising agent. If you do not have self-raising flour, add 2 and half teaspoons of baking powder to 225 or 8 oz of plain flour and sift together to make self-raising.

FATS:

Soft margarines (tub) should only be used where the recipe calls for them, as these needs a slightly different method. Low-fat spreads cannot be used in most ordinary recipes, as they have a high water content. Light-Flavored oils, such as sunflower, can be used in some mixtures, particularly those with a melting method, but remember that they have the same fat content as butter.

EGGS:

Unless your recipe states otherwise, the eggs should be medium sized. For most mixtures, it is best to use eggs at room temperature, as they will hold more air than chilled ones.

FRUIT TART

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Crust:

• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 100 grams unsalted butter, softened and sliced

Filling:

• 1 package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Topping:

• Fresh strawberries, kiwi or any other seasonal fruit

Glaze:

• 1 tablespoon gelatin powder
• 1 tablespoon fresh lime juice
• 1/2 cup hot water

DIRECTION:

Preheat the oven to 177 degrees C.

For the crust: In a food processor, combine the powdered sugar, flour, butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the kiwis into slices and arrange around the edge of the crust. For the next circle, use strawberry slices. 

For the glaze: Combine the gelatin powder, lime juice, and hot water in a small bowl or cup.Stir well until the gelatin powder dissolves. Let cool. With a pastry brush, glaze the entire tart.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve.

Red Velvet Cupcakes (Valentine Special)

Red velvet is chocolate cake with either red, bright red or red brown color. Common ingredients include buttermilk, cocoa, red food coloring for the color and it is traditionally topped with cream cheese frosting and it is commonly served on Christmas or Valentine's Day.

INGREDIENTS:

1. Flour : 1 ½ cups 
2. Sugar:1 cups 
3. Cocoa Powder :1 tablespoons 
4. Salt: ¼ teaspoon 
5. Egg: 1 large 
6. Oil: 1/2 cup 
7. Buttermilk: 3/4 cup ( in a 3/4 cup of lightly warm milk add 1/2 tsp of vinegar and set aside)
8. Red food color: 1 tablespoon
9. Vanilla extract: 1 teaspoon 
10. Baking soda: ½ teaspoon 
11. Vinegar: ½ teaspoon

For cream cheese frosting

1. Cream cheese : 225 gram at room temperature
2. Unsalted butter : ¼ cup at room temperature
3. Powdered sugar: 1 and half cups 
4. Milk: 1 tablespoon 
5. Vanilla extract: 2 teaspoons 

METHOD:

1. Preheat the oven to 175 degrees C. Line muffin pans with paper cupcake liners.
2. Whisk together flour, sugar, cocoa and salt. Set aside.
3. In a large mixing bowl, beat the egg, oil, buttermilk, red food coloring, and vanilla extract until well combined. Add the flour mixture and mix until smooth, about a minute.
4. In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
5. Fill the cups 2/3 part of liners. Bake for about 18-20 minutes, or until inserted toothpick comes out clean. Cool the cupcakes for 5 minutes in the pan. Then transfer onto a wire rack to cool completely.
6. To make the frosting, beat butter and cream cheese on medium high speed until fluffy, about a minute. Add powdered sugar, milk and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
7. Transfer the frosting into a pastry bag and frost the cupcakes when they’re completely cooled.

HAPPY VALENTINE DAY ;)

Achar Gosht

Achar Gosht is a very popular dish in Pakistan and India. It's pickled flavor make this dish different from other curry's. Different versions of achar gosht can be made but the main spices to make this dish is nigella seed (kalunji), fenugreek seeds (meethi dana) and cumin (zeera).The recipe is inspired by my mom and its super easy.

Ingredients:

1. Chicken: 1 kg.
2. Yogurt: 1/2 kg.
3. Tomato Paste: 2 cups.
4. Cooking oil:1 cup
5. Red chili powder: 2 tbsp
6. Salt: to taste
7. Nigella seed (Kalunji) : 2 tbsp
8. Fenugreek seed (meethi dana) :  1 tbsp
9. Turmeric (haldi ): 1 tsp.
10. Cumin (zeera):2 tbsp.
11. White vinegar: 3 tsbp
12. Green chili: 3-4

Method:

1. In a small sauce pan boil the tomato paste until no water is left in it.
2. Now take a bowl add yogurt, oil, vinegar, and all the spices ( red chili powder, salt, nigella seed, fenugreek seed, cumin and turmeric powder).
3. Mix well all the ingredients.
4. Now add the chicken into the mixture, mix well and marinate it for about 30 minutes.
5. After 30 minutes, put the marinated chicken in a cooking pan and let it cook on high flame for 15 minutes.
6. When it starts to boil turn the flame on medium-low.
7. Add the tomato paste in chicken and let it cook for another 25 minutes on low flame.
8. Now turn the flame off and add the green chillies.
9. Garnish with ginger and lemon.
10. Chicken achar gosht is ready to serve.

 

BON APPETIT ;)

Chocolate Chip Muffins

The first recipe on this blog is very quick and simple yet very delicious "chocolate chip muffins". It's a classic vanilla muffin with a combination of chocolate chips. Muffin is an individual sized and a small cake, it is also known as cupcakes in United States.

PREP TIME: 30 mins                    SERVE: 15

INGREDIENTS:

1. Plain Flour ( maida ) : 2 and half cups.
2. Baking Powder: 1 tbsp.
3. Baking Soda: 1 tbsp.
4. Salt: Half tsp
5. Chocolate Chips: 1 and half cup.
6. Eggs: 2
7. Butter / Oil: Half Cup ( melted & cool )
8. Milk : 1 cup.
9. Sugar: 3/4 cup  (Quarter cup)
10. Vanilla Extract: 1tbsp.

METHOD:

1. Pre-heat the oven at 205 ( degree C).
2. In a large bowl add all the dry ingredients ( flour, sugar, baking powder, baking soda, salt & chocolate chips ).
3. In a separate large bowl add the eggs, oil or butter, vanilla extract & milk.
4. Mix all the egg mixture with a wisk or fork until well combined.
5. Now add the flour mixture ( dry ingredients ) in egg mixture and give it good mix with spoon or spatula ( don't over mix ).
6. Now prepare the cupcake tins with cupcake liner.
7. Take a tablespoon & fill the cupcake liners about 3/4 part of it.
8. Put it into the oven for about 15 minutes on 180  degree C.
9. After 15 minutes insert the toothpick into the center of muffins, if the toothpick comes out clean, take the muffins out of oven and let it cool for 5 minutes.
10. And......Taaaa-Daaaaa!

 Enjoy ;)