Congratulations!

[Valid Atom 1.0] This is a valid Atom 1.0 feed.

Recommendations

This feed is valid, but interoperability with the widest range of feed readers could be improved by implementing the following recommendations.

Source: http://www.funwidfud.blogspot.com/feeds/posts/default/-/breads?max-results=1000

  1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-6892746283322995228</id><updated>2024-04-02T06:41:04.363-07:00</updated><category term="Easy Food"/><category term="Kerala dish"/><category term="sidedish"/><category term="curries"/><category term="Baking"/><category term="world"/><category term="snack"/><category term="Vegetable gravy"/><category term="Sweets"/><category term="Breakfast"/><category term="Dessert"/><category term="Indian"/><category term="cake"/><category term="cake and Cookies"/><category term="Rice"/><category term="Drinks"/><category term="Juices"/><category term="Juices/shakes"/><category term="Starter."/><category term="Payasam"/><category term="breads"/><category term="Baking Partners"/><category term="Egg"/><category term="misc"/><category term="chocolates"/><category term="soup"/><category term="Awards"/><category term="Chutney"/><category term="Pickle"/><category term="cookies"/><category term="vegetables"/><category term="Flat bread"/><category term="Dry"/><category term="celebration"/><category term="Chaat"/><category term="Photography"/><category term="pizza"/><category term="xmas"/><category term="Healthy"/><category term="Jam"/><category term="main course"/><category term="spices"/><category term="Basics"/><category term="Guest post"/><category term="muffins"/><category term="Bitter gourd"/><category term="For 2"/><category term="Italian"/><category term="Masala powder"/><category term="Raita"/><category term="Rava"/><category term="cheesecake"/><category term="parotta"/><category term="pasta"/><title type='text'>Easy Cook</title><subtitle type='html'></subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/-/breads?max-results=1000'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/search/label/breads'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>11</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>1000</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-702286088631112856</id><published>2013-03-30T20:50:00.001-07:00</published><updated>2013-03-30T20:50:18.310-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><category scheme="http://www.blogger.com/atom/ns#" term="xmas"/><title type='text'>Hot Cross Buns</title><content type='html'>Happy Easter to everyone who celebrate...Here is some hot cross buns..:) Everytime I studied the rhymes&quot; Hot cross buns&quot; I have wondered how these buns were.. Finally I baked my own batch of hot cross buns by replacing egg with &amp;nbsp;flax seeds and using raisins and cardamom as flavors..Here is the recipe&lt;br /&gt;
  2. &lt;br /&gt;
  3. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  4. &lt;a href=&quot;http://2.bp.blogspot.com/-y4JZuzbW9Nk/UVet40pO93I/AAAAAAAAFR0/CKVjjX3bVto/s1600/DSC_0245.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-y4JZuzbW9Nk/UVet40pO93I/AAAAAAAAFR0/CKVjjX3bVto/s640/DSC_0245.JPG&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  5. &lt;br /&gt;
  6. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  7. &lt;/div&gt;
  8. &lt;br /&gt;
  9. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  10. &lt;a href=&quot;http://1.bp.blogspot.com/-JFFTe_xuQJU/UVet6hsjS8I/AAAAAAAAFSk/duQ5WK2iUoo/s1600/DSC_0303.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-JFFTe_xuQJU/UVet6hsjS8I/AAAAAAAAFSk/duQ5WK2iUoo/s640/DSC_0303.JPG&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  11. &lt;br /&gt;
  12. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  13. &lt;/div&gt;
  14. All purpose Flour-3 cups&lt;br /&gt;
  15. &lt;div&gt;
  16. Active dry yeast-2 tsp&lt;/div&gt;
  17. &lt;div&gt;
  18. Milk-1 cup(lukewarm)&lt;/div&gt;
  19. &lt;div&gt;
  20. Honey-1/4 cup&lt;/div&gt;
  21. &lt;div&gt;
  22. Salt-1 tsp&lt;/div&gt;
  23. &lt;div&gt;
  24. Flax seed powder-1 tbsp&lt;/div&gt;
  25. &lt;div&gt;
  26. Hot Water-3 tbsp&lt;/div&gt;
  27. &lt;div&gt;
  28. Cardamom-1tsp(seeds lightly crushed)&lt;/div&gt;
  29. &lt;div&gt;
  30. Raisins-1/2 cup(golden and dark mixture)&lt;/div&gt;
  31. &lt;div&gt;
  32. Egg wash/Milk wash&lt;br /&gt;
  33. &lt;br /&gt;
  34. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  35. &lt;a href=&quot;http://2.bp.blogspot.com/-6PP_DO5Urpk/UVet6yd6k4I/AAAAAAAAFSs/ynL7U0OEuUM/s1600/DSC_0323.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-6PP_DO5Urpk/UVet6yd6k4I/AAAAAAAAFSs/ynL7U0OEuUM/s640/DSC_0323.JPG&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  36. Method of preparation:&lt;/div&gt;
  37. &lt;div&gt;
  38. 1.In a bowl mix yeast and milk and set to foam for 5 minutes.&lt;br /&gt;
  39. 2. Mix flax seed powder and hot water and let sit for few minutes. It will turn thick by that time. If it doesn&#39;t then heat this mixture till it turns thick and resembles egg white in texture. Let cool for some time.&lt;/div&gt;
  40. &lt;div&gt;
  41. 3. Add honey, salt and flax mixture and stir until everything mixes.&lt;/div&gt;
  42. &lt;div&gt;
  43. 4. Add the cardamom and raisins and mix well.&lt;/div&gt;
  44. &lt;div&gt;
  45. 5. Add flour to this mixture and knead to a soft and elastic dough about 8 to 10 minutes. The dough is sticky at&amp;nbsp;beginning&amp;nbsp;but turns soft and elastic as you knead it. Add little extra flour if really needed&amp;nbsp;approx&amp;nbsp;1 hour for me..&lt;/div&gt;
  46. &lt;div&gt;
  47. 6. Transfer the dough to lightly oiled bowl and set aside to double in size.&amp;nbsp;&lt;/div&gt;
  48. &lt;div&gt;
  49. 7. Punch the dough and shape them to 12 round balls/ rolls and set on a baking tray to rise for another 25 minutes.&lt;/div&gt;
  50. &lt;div&gt;
  51. 8. Preheat oven to 400F. Egg/milk wash the rolls and bake for about 10 to 15 minutes or till lightly browned.&lt;/div&gt;
  52. &lt;div&gt;
  53. 9. Allow to cool.Apply icing and serve.&lt;br /&gt;
  54. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  55. &lt;a href=&quot;http://1.bp.blogspot.com/-I3PDZDuxVOw/UVet5PwDj8I/AAAAAAAAFSE/dVvDIb2Hxm4/s1600/DSC_0254.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-I3PDZDuxVOw/UVet5PwDj8I/AAAAAAAAFSE/dVvDIb2Hxm4/s640/DSC_0254.JPG&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  56. &lt;br /&gt;
  57. &lt;br /&gt;
  58. &lt;div&gt;
  59. For Icing:&lt;br /&gt;
  60. Confectioners sugar-1/2 cup&lt;br /&gt;
  61. Cream-1 tbsp&lt;/div&gt;
  62. &lt;div&gt;
  63. &lt;br /&gt;&lt;/div&gt;
  64. &lt;div&gt;
  65. 1. Mix the cream and powdered sugar to smooth paste.&amp;nbsp;&lt;/div&gt;
  66. &lt;div&gt;
  67. 2. Once rolls cool completely, &amp;nbsp;use a piping bag to mark the cross on the buns. You can do it with a tsp too.&lt;/div&gt;
  68. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  69. &lt;a href=&quot;http://1.bp.blogspot.com/-BJ1o814c0K8/UVet5U-AE5I/AAAAAAAAFSQ/MJ9mFBi8wFw/s1600/DSC_0261.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-BJ1o814c0K8/UVet5U-AE5I/AAAAAAAAFSQ/MJ9mFBi8wFw/s640/DSC_0261.JPG&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  70. &lt;br /&gt;
  71. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  72. &lt;a href=&quot;http://3.bp.blogspot.com/-jsTPhgDJsjM/UVet6oUO4_I/AAAAAAAAFS0/gPmgFUko6As/s1600/DSC_0338.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-jsTPhgDJsjM/UVet6oUO4_I/AAAAAAAAFS0/gPmgFUko6As/s640/DSC_0338.JPG&quot; width=&quot;424&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  73. &lt;div&gt;
  74. &lt;br /&gt;&lt;/div&gt;
  75. &lt;div&gt;
  76. &lt;/div&gt;
  77. &lt;/div&gt;
  78. </content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/702286088631112856/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/03/hot-cross-buns.html#comment-form' title='21 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/702286088631112856'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/702286088631112856'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/03/hot-cross-buns.html' title='Hot Cross Buns'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-y4JZuzbW9Nk/UVet40pO93I/AAAAAAAAFR0/CKVjjX3bVto/s72-c/DSC_0245.JPG" height="72" width="72"/><thr:total>21</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-6212047537459024678</id><published>2013-03-24T08:02:00.002-07:00</published><updated>2013-03-24T08:02:51.788-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>Hokkaido Milk Bread with Tangzong(Eggless)</title><content type='html'>&lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;This time&amp;nbsp;&lt;/span&gt;&lt;a href=&quot;http://www.mydiversekitchen.com/2013/03/we-knead-to-bake-3-hokkaido-milk-bread.html&quot;&gt;Aparna&lt;/a&gt;&lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;&amp;nbsp;gave us the detailed recipe to bake Hokkaido Milk bread.They are soft white breads which gets its texture from the use of Tangzhong. This month I have been baking a lot of bread using this method as a part of another baking group too. As I have done the loaf already &lt;a href=&quot;http://funwidfud.blogspot.com/2013/03/white-bread-using-tangzhong-method.html&quot;&gt;here&lt;/a&gt;&amp;nbsp;I have tried some shapes.Original recipe is from&amp;nbsp;&lt;/span&gt;&lt;span style=&quot;font-family: Corsiva;&quot;&gt;&lt;span style=&quot;font-size: 17px; line-height: 21.8125px;&quot;&gt;65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from &lt;a href=&quot;http://kirbiecravings.com/&quot;&gt;here&lt;/a&gt;.&lt;/span&gt;&lt;/span&gt;&lt;br /&gt;
  79. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  80. &lt;a href=&quot;http://4.bp.blogspot.com/--STxyMoGLCY/UU8Hydp5b1I/AAAAAAAAFGg/E0zH5w55Spk/s1600/DSC_1054p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/--STxyMoGLCY/UU8Hydp5b1I/AAAAAAAAFGg/E0zH5w55Spk/s640/DSC_1054p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  81. &lt;br /&gt;
  82. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  83. &lt;a href=&quot;http://1.bp.blogspot.com/-Mn49uL-QO0U/UU8H0HOgTYI/AAAAAAAAFHc/kK-GyPrriTA/s1600/DSC_1101p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-Mn49uL-QO0U/UU8H0HOgTYI/AAAAAAAAFHc/kK-GyPrriTA/s640/DSC_1101p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  84. &lt;br /&gt;
  85. For Tazgzhong(Flour-Water Roux):&lt;br /&gt;
  86. All purpose flour-1/3 cup&lt;br /&gt;
  87. Milk-1/2 cup&lt;br /&gt;
  88. Water-1/2 cup&lt;br /&gt;
  89. &lt;br /&gt;
  90. For Dough:&lt;br /&gt;
  91. All purpose flour-21/2 cups&lt;br /&gt;
  92. Sugar-3 tbsp&lt;br /&gt;
  93. Salt-1 tsp&lt;br /&gt;
  94. Powdered milk-2 tbsp&lt;br /&gt;
  95. Instant dried yeast-2 tsp&lt;br /&gt;
  96. Milk-1/2 cup+1/4 cup(extra if needed)&lt;br /&gt;
  97. Cream-1/8 cup(25% fat)&lt;br /&gt;
  98. Tangzhong-1/3 cup(use half tangzhong from above)&lt;br /&gt;
  99. Salt-1/4 tsp&lt;br /&gt;
  100. Unsalted Butter-25 gm(cut to small pieces, softened at room temp)&lt;br /&gt;
  101. &lt;br /&gt;
  102. Method:&lt;br /&gt;
  103. The Tangzhong:&lt;br /&gt;
  104. 1. Whisk he flour, water and milk in a saucepan until smooth and there are no lumps.&lt;br /&gt;
  105. 2. Place saucepan over medium heat, let the roux cook till it starts&amp;nbsp;thickening.&lt;br /&gt;
  106. 3. Keep stirring constantly so no lumps form and the roux is smooth.&lt;br /&gt;
  107. 4. Cook the roux till it reaches 150F(65C) or until you see lines forming in roux as you stir/whisk.Take pan off the heat at this point.&lt;br /&gt;
  108. 5. Let it cool completely before using it for baking.&lt;br /&gt;
  109. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  110. &lt;a href=&quot;http://3.bp.blogspot.com/-sqt6YRYhfa4/UU8JM_Gu13I/AAAAAAAAFHk/VnMrBuqVcAI/s1600/DSC_0116p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-sqt6YRYhfa4/UU8JM_Gu13I/AAAAAAAAFHk/VnMrBuqVcAI/s640/DSC_0116p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  111. &lt;br /&gt;
  112. To make bread:&lt;br /&gt;
  113. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;1. Combine all dry ingredients in a bowl, mix together, make &amp;nbsp;a well in center and set aside.&lt;/span&gt;&lt;br /&gt;
  114. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;2. whisk cream, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.&lt;/span&gt;&lt;br /&gt;
  115. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;3. Knead the dough into a ball shape and keep it in a &amp;nbsp;greased bowl covered with a kitchen towel to proof till its doubled in size, about 45 minutes or more depending on the weather.&lt;/span&gt;&lt;br /&gt;
  116. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;4. Transfer it to a clean surface to shape it.This recipe makes &lt;a href=&quot;http://funwidfud.blogspot.com/2013/03/white-bread-using-tangzhong-method.html&quot;&gt;one loaf&lt;/a&gt;(9&quot;X 5&quot;), 2 small loaves(6&quot;X4&quot;), or 1 small 6&quot;X4&quot; loaf and 6 small rolls, or can shape it to rolls or different shapes..&lt;/span&gt;&lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17px; line-height: 21.8125px;&quot;&gt;&amp;nbsp;Deflate and divide the dough&lt;/span&gt;&lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17px; line-height: 21.8125px;&quot;&gt;&amp;nbsp;.&lt;/span&gt;&lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17px; line-height: 21.8125px;&quot;&gt;Preheat the oven to 325F.&lt;/span&gt;&lt;br /&gt;
  117. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;I made a tortoise,2 flowers and six small rolls.&lt;/span&gt;&lt;br /&gt;
  118. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;&lt;br /&gt;&lt;/span&gt;
  119. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;To make tortoise:&lt;/span&gt;&lt;br /&gt;
  120. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;5. To start with tortoise first take ball of dough and shape it into a smooth ball.Shape a head and four limbs from smaller pieces of dough.&lt;/span&gt;&lt;br /&gt;
  121. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;6. To make shell take a small piece of dough make a thin round(1/8&quot; thick) and mark with a knife.&amp;nbsp;&lt;/span&gt;&lt;br /&gt;
  122. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;7. The marks should be deep but don&#39;t cut through. Wet the under side of dough with milk or water and stick it on back of your tortoise.&lt;/span&gt;&lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;&amp;nbsp;&lt;/span&gt;&lt;br /&gt;
  123. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  124. &lt;a href=&quot;http://1.bp.blogspot.com/-T9bi8ixBtzc/UU8Hy1p-g7I/AAAAAAAAFG4/9WgKSBuF3-Y/s1600/DSC_1071p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-T9bi8ixBtzc/UU8Hy1p-g7I/AAAAAAAAFG4/9WgKSBuF3-Y/s640/DSC_1071p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  125. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;&lt;br /&gt;&lt;/span&gt;
  126. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;To make flower:&lt;/span&gt;&lt;br /&gt;
  127. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;8. Take two small rolls of equal size. Stretch them to sticks about 3/4 to 1 inch thickness.&lt;/span&gt;&lt;br /&gt;
  128. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;9. Take two sticks and make spirals with them. Pinch the ends after making a small round.&lt;/span&gt;&lt;br /&gt;
  129. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;10. Now take a small ball that fits in center of round and brush it with little milk on the sides and place it in the center.&lt;/span&gt;&lt;br /&gt;
  130. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  131. &lt;a href=&quot;http://4.bp.blogspot.com/-hSK62RPnK-E/UU8HyAeVa7I/AAAAAAAAFGk/_pi8too6Q1U/s1600/DSC_1050p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-hSK62RPnK-E/UU8HyAeVa7I/AAAAAAAAFGk/_pi8too6Q1U/s640/DSC_1050p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  132. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;&lt;br /&gt;&lt;/span&gt;
  133. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;To make rolls:&lt;/span&gt;&lt;br /&gt;
  134. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;11. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.&lt;/span&gt;&lt;br /&gt;
  135. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;12. Now roll the unfolded edges again to form a small rectangle and then make it to a roll and pinch the edges to seal well. Keep the roll in the muffin pan and continue with the other dough ball.&lt;/span&gt;&lt;br /&gt;
  136. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;Notes: You can stuff the rolls with sweet or savory fillings.&lt;/span&gt;&lt;br /&gt;
  137. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  138. &lt;/div&gt;
  139. &lt;br /&gt;
  140. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  141. &lt;a href=&quot;http://4.bp.blogspot.com/-C6BUgTGir6w/UU8HzHJTikI/AAAAAAAAFHA/iT3mEOx6tog/s1600/DSC_1093p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-C6BUgTGir6w/UU8HzHJTikI/AAAAAAAAFHA/iT3mEOx6tog/s640/DSC_1093p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  142. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;&lt;br /&gt;&lt;/span&gt;
  143. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;13. Set it aside covered with a kitchen towel to proof &amp;nbsp;for 45 minutes or till it reaches to 3/4th of the tin.&lt;/span&gt;&lt;br /&gt;
  144. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;14. Apply a layer of egg wash to the dough and bake it in the preheated oven for &amp;nbsp;35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.&lt;/span&gt;&lt;br /&gt;
  145. &lt;span style=&quot;background-color: white; font-family: Corsiva; font-size: 17.27272605895996px; line-height: 21.81818199157715px;&quot;&gt;15. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use. This stays fresh even the next day.&lt;/span&gt;&lt;br /&gt;
  146. &lt;br /&gt;
  147. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  148. &lt;a href=&quot;http://3.bp.blogspot.com/-90NtKBP8HVI/UU8H0JdJ9mI/AAAAAAAAFHY/Mi_eLLY1Uzw/s1600/DSC_1115p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-90NtKBP8HVI/UU8H0JdJ9mI/AAAAAAAAFHY/Mi_eLLY1Uzw/s640/DSC_1115p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  149. &lt;br /&gt;
  150. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  151. &lt;/div&gt;
  152. Done by:&lt;br /&gt;
  153. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  154. &lt;a href=&quot;http://1.bp.blogspot.com/-z52XQgx-9GQ/UU3yxrhmDMI/AAAAAAAAIhY/b6WjCmpf8Z4/s1600/We+Knead+To+Bake+Logo+March.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;137&quot; src=&quot;http://1.bp.blogspot.com/-z52XQgx-9GQ/UU3yxrhmDMI/AAAAAAAAIhY/b6WjCmpf8Z4/s200/We+Knead+To+Bake+Logo+March.jpg&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  155. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/6212047537459024678/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/03/hokkaido-milk-bread-with-tangzongeggless.html#comment-form' title='38 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6212047537459024678'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6212047537459024678'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/03/hokkaido-milk-bread-with-tangzongeggless.html' title='Hokkaido Milk Bread with Tangzong(Eggless)'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/--STxyMoGLCY/UU8Hydp5b1I/AAAAAAAAFGg/E0zH5w55Spk/s72-c/DSC_1054p.jpg" height="72" width="72"/><thr:total>38</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-7218060682080455209</id><published>2013-03-15T15:38:00.000-07:00</published><updated>2013-03-15T15:46:15.793-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="Baking Partners"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>White Bread using Tangzhong Method</title><content type='html'>Baking a bread and then enjoying the fruit of your work is the best thing to do..And if the bread turns super soft and delicious then you can sing along about it..:) This time Baking Partners group came up with baking bread using either Asian method-Tangzhong or the Scandinavian method. I went with the Tangzhong method where in one part of flour is heated to 65C with five part of water. This method yields soft breads. The recipe is from &lt;a href=&quot;http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#.UUOFQUeG2Sq&quot;&gt;Christine&#39;s Recipe &lt;/a&gt;&amp;nbsp; and thanks &lt;a href=&quot;http://www.zestysouthindiankitchen.com/&quot;&gt;Swathi&lt;/a&gt; for suggesting it.&amp;nbsp;The bread was super soft and had great texture..Here is how its done..&lt;br /&gt;
  156. &lt;br /&gt;
  157. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  158. &lt;/div&gt;
  159. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  160. &lt;a href=&quot;http://3.bp.blogspot.com/-GMo-jWgCc1M/UUN19JzwUTI/AAAAAAAAFDQ/G-e3OSx-yJo/s1600/DSC_0230.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-GMo-jWgCc1M/UUN19JzwUTI/AAAAAAAAFDQ/G-e3OSx-yJo/s640/DSC_0230.JPG&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  161. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  162. &lt;br /&gt;&lt;/div&gt;
  163. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  164. &lt;a href=&quot;http://4.bp.blogspot.com/-aIgLCUyK0_A/UUN2ArDKYBI/AAAAAAAAFDw/coPj2ja0nZ8/s1600/DSC_0211p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-aIgLCUyK0_A/UUN2ArDKYBI/AAAAAAAAFDw/coPj2ja0nZ8/s640/DSC_0211p.jpg&quot; width=&quot;440&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  165. &lt;br /&gt;
  166. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  167. Ingredients for tangzhong:&amp;nbsp;&lt;/div&gt;
  168. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  169. Bread Flour-1/3 cup/50 gms&lt;/div&gt;
  170. Water-1/2 cup&lt;br /&gt;
  171. Milk-1/2 cup&lt;br /&gt;
  172. &lt;br /&gt;
  173. Ingredients for bread:&lt;br /&gt;
  174. Bread flour-21/2 cups/350gms&lt;br /&gt;
  175. Caster Sugar-3 tbsp+2 tsp/55 gms&lt;br /&gt;
  176. Salt-1 tsp/5gm&lt;br /&gt;
  177. Egg-1 large/56gm&lt;br /&gt;
  178. Milk powder-1 tbsp+ 1 tsp/7 gm(optional)&lt;br /&gt;
  179. Milk-1/2 cup/125ml&lt;br /&gt;
  180. Tangzhong-120 gm&lt;br /&gt;
  181. Instant Yeast- 2 tsp/5 to 6 gm&lt;br /&gt;
  182. Butter-3 tbsp/30gm(softened)&lt;br /&gt;
  183. &lt;br /&gt;
  184. Method of Preparation:&lt;br /&gt;
  185. 1. Mix flour n water well without any lumps. Cook over medium low heat, stirring constantly &amp;nbsp;to avoid burning or sticking. The mixture starts to become thick.&lt;br /&gt;
  186. 2. Once you see some lines appear in mixture when you stir with spoon remove from heat. The temperature of mixture will be 65c/149F.&lt;br /&gt;
  187. 3. Transfer it to a clean bowl and wrap with a cling film to avoid drying. Once cooled completely this can be used to make bread. You can use it the same day or the next day.&lt;br /&gt;
  188. &lt;br /&gt;
  189. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  190. &lt;a href=&quot;http://3.bp.blogspot.com/-2FtI30fi-pQ/UUN_zV_JRpI/AAAAAAAAFEE/cmXGmetj8nI/s1600/DSC_0116p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-2FtI30fi-pQ/UUN_zV_JRpI/AAAAAAAAFEE/cmXGmetj8nI/s640/DSC_0116p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  191. &lt;br /&gt;
  192. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  193. &lt;a href=&quot;http://2.bp.blogspot.com/-9EksFunA-Ug/UUN3aY2S1_I/AAAAAAAAFD4/Mx2BpxAXlGU/s1600/DSC_0338.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-9EksFunA-Ug/UUN3aY2S1_I/AAAAAAAAFD4/Mx2BpxAXlGU/s640/DSC_0338.JPG&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  194. &lt;br /&gt;
  195. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  196. &lt;/div&gt;
  197. Method of making bread:&lt;br /&gt;
  198. 1. Combine all dry ingredients in a bowl make &amp;nbsp;a well in center and set aside.&lt;br /&gt;
  199. 2. whisk egg, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.&lt;br /&gt;
  200. 3. Knead the dough into a ball shape and keep it in a &amp;nbsp;greased bowl covered with a kitchen towel to proof till its doubled in size, about 40 minutes or more depending on the weather.&lt;br /&gt;
  201. 4. Transfer it to a clean &amp;nbsp;floured surface. Deflate and divide the dough into four equal portions. Knead into small balls, wrap in cling film and let rest for 15 minutes. Meanwhile grease a 9&quot;X 5&quot; loaf pan. Preheat the oven to 350F.&lt;br /&gt;
  202. 5. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.&lt;br /&gt;
  203. 6. Now roll again to form a small rectangle and then make it to a roll. Keep the roll in the baking pan and continue with the other dough ball.&lt;br /&gt;
  204. 7. Set it aside covered with a kitchen towel to proof &amp;nbsp;for 40 minutes or till it reaches to 3/4th of the tin.&lt;br /&gt;
  205. 8. Apply a layer of egg wash to the dough and bake it in the preheated oven for &amp;nbsp;35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.&lt;br /&gt;
  206. 9. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use.&lt;br /&gt;
  207. &lt;br /&gt;
  208. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  209. &lt;a href=&quot;http://4.bp.blogspot.com/-3t8vyMNDOwI/UUN3b35GISI/AAAAAAAAFEA/Y7O7e6biLF0/s1600/DSC_0371.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-3t8vyMNDOwI/UUN3b35GISI/AAAAAAAAFEA/Y7O7e6biLF0/s640/DSC_0371.JPG&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  210. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  211. &lt;br /&gt;&lt;/div&gt;
  212. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  213. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;http://3.bp.blogspot.com/-PPalqS2nf3c/UUN18UHWQ8I/AAAAAAAAFDI/oxshon_kpAo/s1600/Collages4p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;480&quot; src=&quot;http://3.bp.blogspot.com/-PPalqS2nf3c/UUN18UHWQ8I/AAAAAAAAFDI/oxshon_kpAo/s640/Collages4p.jpg&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  214. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Turned them to a simple sandwich.....&lt;/td&gt;&lt;/tr&gt;
  215. &lt;/tbody&gt;&lt;/table&gt;
  216. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  217. Notes:&lt;/div&gt;
  218. 1. Tangzhong can be kept fr a day or two in fridge. Do not use it if you see it has turned dark. Top be on safer side use it on the day its made or the next day.&lt;br /&gt;
  219. 2. You can make this bread into rolls, shape it, fill it.&lt;br /&gt;
  220. 3. Instead of bread flour you can use all purpose flour.&lt;br /&gt;
  221. 4. For the half milk half water used in making tangzhong you can use full 1 cup water.&lt;br /&gt;
  222. 5. Instead of egg wash you can use milk or cream to get brown color, but gloss will not be there.&lt;br /&gt;
  223. 6. While baking if the top of your bread is browning fast then cover it with a foil.&lt;br /&gt;
  224. 7. The rise time of dough depends on the area you live.&lt;br /&gt;
  225. 8. The dough is very sticky.Its a mess when you knead with hand. You have to knead till it is soft and elastic and do not add extra dough. Kneading properly should help to get rid of&amp;nbsp;stickiness.&lt;br /&gt;
  226. &lt;br /&gt;
  227. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  228. &lt;a href=&quot;http://3.bp.blogspot.com/-Gw23M5EU2dw/UUN1_P2pxpI/AAAAAAAAFDY/oR_sCgRaVPQ/s1600/New+folder24p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;480&quot; src=&quot;http://3.bp.blogspot.com/-Gw23M5EU2dw/UUN1_P2pxpI/AAAAAAAAFDY/oR_sCgRaVPQ/s640/New+folder24p.jpg&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  229. &lt;br /&gt;
  230. For shaping the bread check this &lt;a href=&quot;http://www.youtube.com/watch?v=0mvPIMcS7sQ&amp;amp;noredirect=1&quot;&gt;link&lt;/a&gt;.&lt;br /&gt;
  231. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/7218060682080455209/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/03/white-bread-using-tangzhong-method.html#comment-form' title='34 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/7218060682080455209'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/7218060682080455209'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/03/white-bread-using-tangzhong-method.html' title='White Bread using Tangzhong Method'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-GMo-jWgCc1M/UUN19JzwUTI/AAAAAAAAFDQ/G-e3OSx-yJo/s72-c/DSC_0230.JPG" height="72" width="72"/><thr:total>34</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-8996983850622895796</id><published>2013-02-24T08:27:00.002-08:00</published><updated>2013-02-24T08:27:24.231-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>Classic Croissants- A buttery flaky delight..</title><content type='html'>This time &lt;a href=&quot;http://mydiversekitchen.blogspot.com/&quot;&gt;Aparna&lt;/a&gt; gave us the detailed recipe to bake buttery croissants. They are cute buttery delights when done. But baking them meant a lot of patience, effort, and calculation, all divided into 3 days. I have had them many times from here and have thought of baking them too but never imagined that it was going to be a 3 day process and some work. Thanks to the group &quot;We Knead to bake&quot; which inspired to make this and for the detailed information given by Aparna.. The original recipe is by &lt;a href=&quot;http://www.finecooking.com/recipes/classic-croissants.aspx&quot;&gt;Jeffrey Hamelman&lt;/a&gt;. This&amp;nbsp;&lt;a href=&quot;http://www.youtube.com/watch?v=Ot3jKnkTfPY&amp;amp;feature=player_embedded&amp;amp;noredirect=1&quot;&gt;video&lt;/a&gt; will help you too...Here is my bake...&lt;br /&gt;
  232. &lt;br /&gt;
  233. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  234. &lt;a href=&quot;http://4.bp.blogspot.com/-0e5OtOznVy0/USmsvjAotAI/AAAAAAAAEzI/NKtB6m9AFqs/s1600/DSC_0202p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-0e5OtOznVy0/USmsvjAotAI/AAAAAAAAEzI/NKtB6m9AFqs/s640/DSC_0202p.jpg&quot; width=&quot;425&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  235. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  236. &lt;br /&gt;&lt;/div&gt;
  237. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  238. &lt;a href=&quot;http://3.bp.blogspot.com/-m2BhiooFM0c/USmsuUxvaaI/AAAAAAAAEyw/XS1dFO8AGPo/s1600/DSC_0044p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-m2BhiooFM0c/USmsuUxvaaI/AAAAAAAAEyw/XS1dFO8AGPo/s640/DSC_0044p.jpg&quot; width=&quot;425&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  239. &lt;br /&gt;
  240. &lt;br /&gt;
  241. &lt;b&gt;&lt;i&gt;For dough:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  242. All purpose flour-4 cups&lt;br /&gt;
  243. Cold water-1/2 cup nd 2 tbsp&lt;br /&gt;
  244. Cold milk-1/2 cup plus 2 tbsp&lt;br /&gt;
  245. Granulated sugar-1/4 cup&lt;br /&gt;
  246. Unsalted Butter-40gms(soft)&lt;br /&gt;
  247. Instant Yeast-1 tbsp plus scant 1/2 tsp&lt;br /&gt;
  248. Salt-2 tsp&lt;br /&gt;
  249. &lt;br /&gt;
  250. &lt;b&gt;&lt;i&gt;For butter layer:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  251. Cold unsalted butter-250gms&lt;br /&gt;
  252. Cold milk-1/2 cup&lt;br /&gt;
  253. or egg for egg wash-1 no&lt;br /&gt;
  254. &lt;br /&gt;
  255. Method of preparation:&lt;br /&gt;
  256. &lt;br /&gt;
  257. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  258. &lt;a href=&quot;http://4.bp.blogspot.com/-g6hfi-1iq-I/USmsuSUlbnI/AAAAAAAAEyo/1zfuIuVZnGY/s1600/DSC_0022p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-g6hfi-1iq-I/USmsuSUlbnI/AAAAAAAAEyo/1zfuIuVZnGY/s640/DSC_0022p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  259. &lt;br /&gt;
  260. &lt;b&gt;Day1:&lt;/b&gt;&lt;br /&gt;
  261. &lt;br /&gt;
  262. &lt;b&gt;&lt;i&gt;Make dough:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  263. &amp;nbsp;1. Combine all ingredients for dough in a bowl of dough stand mixer fitted with a hook. I used my hand to do this.&lt;br /&gt;
  264. 2. Mix everything together and knead for 3 minutes to form a ball of dough.(If using mixer, mix everything on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Then mix further on medium speed for 3 minutes)&lt;br /&gt;
  265. 3. Lightly flour a 10&quot; pie pan/dinner plate and place the dough ball on it.&lt;br /&gt;
  266. 4. Gently&amp;nbsp;flatten&amp;nbsp;the dough slightly, lightly dust the top with flour and wrap well with a clear film/plastic so that it doesn&#39;t dry before storing it in fridge. Refrigerate overnight.&lt;br /&gt;
  267. &lt;br /&gt;
  268. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  269. &lt;/div&gt;
  270. I am too bad at clicking pics while making food, so here is an effort to represent it pictorially..Hope it helps..:)&lt;br /&gt;
  271. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  272. &lt;/div&gt;
  273. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  274. &lt;/div&gt;
  275. &lt;br /&gt;
  276. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  277. &lt;a href=&quot;http://1.bp.blogspot.com/-aIJd48EhJwM/USm5tovLAXI/AAAAAAAAE1E/X76N8pT8Zns/s1600/Photo+2013-02-23+10.20.43+PMpp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;414&quot; src=&quot;http://1.bp.blogspot.com/-aIJd48EhJwM/USm5tovLAXI/AAAAAAAAE1E/X76N8pT8Zns/s640/Photo+2013-02-23+10.20.43+PMpp.jpg&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  278. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  279. &lt;br /&gt;&lt;/div&gt;
  280. &lt;a href=&quot;http://1.bp.blogspot.com/-b__V0agc-3E/USm5vQ6heqI/AAAAAAAAE1k/5imW__ki5lc/s1600/Photo+2013-02-23+10.20.51+PMpp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;414&quot; src=&quot;http://1.bp.blogspot.com/-b__V0agc-3E/USm5vQ6heqI/AAAAAAAAE1k/5imW__ki5lc/s640/Photo+2013-02-23+10.20.51+PMpp.jpg&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;br /&gt;
  281. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  282. &lt;/div&gt;
  283. &lt;br /&gt;
  284. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  285. &lt;/div&gt;
  286. &amp;nbsp;&lt;b&gt;Day 2:&lt;/b&gt;&lt;br /&gt;
  287. &lt;b&gt;&lt;br /&gt;&lt;/b&gt;
  288. &lt;b&gt;&lt;i&gt;Make butter layer:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  289. 1. Next day cut two 10&quot; square pieces of&amp;nbsp;parchment/wax paper.&lt;br /&gt;
  290. 2. Cut the cold butter to 1/2&quot; thick slabs. Place these pieces on one parchment paper so they form a 5 to 6 &quot;&amp;nbsp;square. Cut the butter as required to fit the square. Place the other paper on top.&lt;br /&gt;
  291. 3. Using a rolling pin, pound the butter with light even strokes. When it starts to stick use more force.&lt;br /&gt;
  292. 4. Pound the butter till it flattens out evenly to form approxi. &amp;nbsp;a 7 and 1/2&quot; square. Trim the edges to form a neat square. Add the trims on top of square and pound them again to form a smooth slab of the above measurement.Refrigerate when you roll the dough.&lt;br /&gt;
  293. &lt;br /&gt;
  294. &lt;b&gt;&lt;i&gt;Laminate the dough:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  295. 1. Unwrap the dough on a lightly floured work surface. Roll it out to 10-1/2&quot; square and brush off the excess flour.&lt;br /&gt;
  296. 2. Take butter from fridge which should be cold but pliable. If it isn&#39;t refrigerate till then. This so that when you roll out the dough with butter in it, neither should it be soft enough to melt, or hard enough to break.&lt;br /&gt;
  297. 3. Unwrap the butter and place it in the center to form a diamond shape on the dough.&lt;br /&gt;
  298. 4. Fold one flap of dough over the butter towards you and stretch slightly so that the point slightly touches the center/middle of butter square.&lt;br /&gt;
  299. 5. Bring the opposite flap to the middle and stretch slightly to overlap the previous one. Similarly work with other two flaps which will result in a dough forming an envelope around the butter.&lt;br /&gt;
  300. 6. Lightly press the edges together to seal the butter inside the dough so that butter doesnt escape when we roll it later.&lt;br /&gt;
  301. 7. Lightly flour the top and bottom of the dough with a rolling pin, firmly press along the dough uniformy to elongate it slightly.Now begin rolling instead of pressing to lengthen the dough instead of widening.Keep the edges straight.&lt;br /&gt;
  302. 8. Roll the dough into 8&quot;X 24&quot; rectangle. If ends lose their shape gently reshape corners with your hands.&lt;br /&gt;
  303. Brush off the excess flour.&lt;br /&gt;
  304. 9. Lightly mark the dough into three equal pieces along the long side.Now using this as guideline pick up one short end of the dough and fold 1/3rd of it back ver the dough, &amp;nbsp;so that 1/3rd of the other end is exposed.&lt;br /&gt;
  305. 10. Now fold the 1/3rd exposed dough over the folded side. Basically the dough is folded in form of a three fold letter.&lt;br /&gt;
  306. 11. Put the folded dough on a floured baking sheet, cover with a plastic wrap, and freeze for 15 to 20 minutes to relax and chill the dough.&lt;br /&gt;
  307. 12. Repeat the rolling and folding, this time rolling in the direction of the two open ends(from the shorter sides to lengthen the longer sides) until the dough is about 8&quot; X 24&quot;.&lt;br /&gt;
  308. 13. Once again fold the dough in thirds, &amp;nbsp;brushing off excesss flour and turning any rounded edges or short ends with exposed or smeared layers. Cover once again with a plastic wrap and freeze for another 15 to 20 minutes.&lt;br /&gt;
  309. 14. Roll and fold the dough exactly in same way for third time and put it in baking sheet. Cover with plastic wrap, tucking the plastic under all sides and refrigerate it.&lt;br /&gt;
  310. &lt;br /&gt;
  311. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  312. &lt;a href=&quot;http://4.bp.blogspot.com/-RtYuVEcklV8/USm5t1-acAI/AAAAAAAAE1I/tiloWqWwGVI/s1600/Photo+2013-02-23+10.20.45+PMpp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;414&quot; src=&quot;http://4.bp.blogspot.com/-RtYuVEcklV8/USm5t1-acAI/AAAAAAAAE1I/tiloWqWwGVI/s640/Photo+2013-02-23+10.20.45+PMpp.jpg&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  313. &lt;br /&gt;
  314. &lt;b&gt;Day 3:&lt;/b&gt;&lt;br /&gt;
  315. &lt;b&gt;&lt;br /&gt;&lt;/b&gt;
  316. &lt;b&gt;&lt;i&gt;Divide the dough:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  317. 1. Next day, unwrap and lightly flour the top and bottom of dough and then cut the dough along the longer side into halves. Cover and refrigerate one half while working with the other one.&lt;br /&gt;
  318. 2. Wake the dough up by pressing firmly along its length using a rolling pin. Just lengthen the dough do not widen it by this method.&lt;br /&gt;
  319. 3. Then roll the dough to a 8&quot;X 22&quot; long narrow strip. If dough sticks use flour.&lt;br /&gt;
  320. 4. Once dough is about 1/2 to 2/3rd of its length, it may resist to roling and may even shrink back. In that case fold the dough in thirds, cover and refrigerate for 10 mins.Then unfold dough and finish rolling.&lt;br /&gt;
  321. 5. Lift dough an inch off the table at its midpoint and allow it to shrink back which will keep it from shrinking when cut. See that there’s excess dough on either end so that when you trim the edges to straighten them, you have a strip of dough that is 20&quot; long. Now trim the edges so they’re straight.&lt;br /&gt;
  322. 6. Lay a measuring rule and measure lengthwise along the top length of the dough. With a knife, mark the top of the dough at 5-inch intervals along the length (there will be 3 marks in all).&lt;br /&gt;
  323. 7. Now place the rule or tape measure along the bottom length of the dough. Make a mark 2-1/2 inches in from the end of the dough.&lt;br /&gt;
  324. 8. Make marks at 5-inch intervals from this point all along the bottom of the dough. You’ll have 4 marks that fall halfway between the marks at the top.&lt;br /&gt;
  325. 9. Make diagonal cuts by positioning the measuring scale at the top corner and the first bottom mark. Use a pizza wheel or a bench scraper and cut the dough along this line which connects each top mark to the next bottom mark and then back to the next top mark and so on.&lt;br /&gt;
  326. 10. This way you will have 7 triangles and a scrap of dough at each end.( If you’re good at “eyeballing” and cutting the dough into triangles, then forget the measuring rule, marking and cutting instructions)&lt;br /&gt;
  327. &lt;br /&gt;
  328. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  329. &lt;a href=&quot;http://4.bp.blogspot.com/-suuSVYE6U2g/USm5t1zV61I/AAAAAAAAE1M/z1nuZQf4UTY/s1600/Photo+2013-02-23+10.20.49+PMpp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;414&quot; src=&quot;http://4.bp.blogspot.com/-suuSVYE6U2g/USm5t1zV61I/AAAAAAAAE1M/z1nuZQf4UTY/s640/Photo+2013-02-23+10.20.49+PMpp.jpg&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  330. &lt;br /&gt;
  331. &lt;b&gt;&lt;i&gt;Shape the croissants:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  332. 1. Work with one piece of triangular dough at a time. Using your rolling pin, very lightly roll (do not make it thin but only stretch it slightly) the triangle to stretch it a little, until it is about 10&quot; long. This will give your croissants height and layers. You can stretch it by hand too, but if you don’t have the&amp;nbsp;practice&amp;nbsp; your stretching could be uneven.&lt;br /&gt;
  333. 2. Using a sharp small knife, make a 1/2- to 3/4-inch-long notch in the&amp;nbsp;center&amp;nbsp;of the short side of each triangle. The notch helps the rolled croissant curl into a crescent.&lt;br /&gt;
  334. 3. Place the triangle on the work surface with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end.&lt;br /&gt;
  335. 4. Flare your hands outward as you roll so that the notched “legs” become longer. Roll the triangle tight enough but not too tight to compress it, until you reach the “pointy” end which should be under the croissant.&lt;br /&gt;
  336. 5. Now bend the two legs towards you to form a tight crescent shape and gently press the tips of the legs together (they’ll come apart while proofing but keep their crescent shape).&lt;br /&gt;
  337. 6. Shape all the triangles like this into croissants and place them on a greased or parchment lined baking sheet leaving as much space between them as they will rise quite a bit.&lt;br /&gt;
  338. &lt;br /&gt;
  339. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  340. &lt;a href=&quot;http://4.bp.blogspot.com/-cTNElGDirvQ/USm5uSCMBdI/AAAAAAAAE1c/17fRYoFSl1w/s1600/Photo+2013-02-23+10.36.17+PMppp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;412&quot; src=&quot;http://4.bp.blogspot.com/-cTNElGDirvQ/USm5uSCMBdI/AAAAAAAAE1c/17fRYoFSl1w/s640/Photo+2013-02-23+10.36.17+PMppp.jpg&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  341. &lt;br /&gt;
  342. &lt;br /&gt;
  343. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  344. &lt;/div&gt;
  345. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  346. &lt;/div&gt;
  347. &lt;br /&gt;
  348. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  349. &lt;a href=&quot;http://1.bp.blogspot.com/-iTYnX4WuvRo/USmsuoqN2QI/AAAAAAAAEy0/1qfeY-ff5bU/s1600/DSC_0183p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-iTYnX4WuvRo/USmsuoqN2QI/AAAAAAAAEy0/1qfeY-ff5bU/s640/DSC_0183p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  350. &lt;br /&gt;
  351. &lt;b&gt;&lt;i&gt;Proof the croissants:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  352. 1. Brush the croissants with milk (or a mix of milk and cream) or egg wash.&lt;br /&gt;
  353. &amp;nbsp;If using an egg wash make by whisking one egg with 1 tsp water in a small bowl until very smooth. Lightly brush this on each croissant.&lt;br /&gt;
  354. 2. Refrigerate the remaining milk/ milk+cream or egg wash for brushing the croissants again later.&lt;br /&gt;
  355. 3. Place the croissants in a cool and draft-free place (the butter should not melt) for proofing/ rising for about 1 1/2 to 2 hours. &amp;nbsp;They might need longer than 2 hours to proof, maybe as much as 3 hours, so make sure to let croissants take the time to proof.&lt;br /&gt;
  356. 4. The croissants will be distinctly larger but not doubled in size. They’re ready if you can see the layers of dough from the side, and if you lightly shake the sheets, the croissants will wiggle.&lt;br /&gt;
  357. &lt;br /&gt;
  358. &lt;b&gt;&lt;i&gt;Bake the croissants:&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  359. 1. Just before the croissants are fully proofed, pre-heat your oven to 400F in a convection oven.&lt;br /&gt;
  360. 2. Brush the croissants with milk/ milk+cream (or egg wash) a second time.&lt;br /&gt;
  361. 3. Place your baking sheets on the top and bake them for about 15 to 20 minutes till they’re done and golden brown on top and just beginning to brown at the sides.&lt;br /&gt;
  362. 4. If they &amp;nbsp;seem to be darkening too quickly during baking, lower the oven temperature by 25F. Cool the croissants on the baking sheets on racks.&lt;br /&gt;
  363. 5. Serve warm. This recipe makes 15 croissants.&lt;br /&gt;
  364. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  365. &lt;a href=&quot;http://4.bp.blogspot.com/-vTTeS_6W6W8/USmsvX3sOkI/AAAAAAAAEzA/3TLmA9tCRPM/s1600/DSC_0071p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-vTTeS_6W6W8/USmsvX3sOkI/AAAAAAAAEzA/3TLmA9tCRPM/s640/DSC_0071p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  366. &lt;div&gt;
  367. &lt;br /&gt;
  368. Notes:&lt;br /&gt;
  369. 1. Do not&amp;nbsp;over knead&amp;nbsp;the dough. My dough was a bit dry so had to add 2 tbsp of extra water.&lt;br /&gt;
  370. 2. The butter and dough should be cold while working.&lt;br /&gt;
  371. 3. Seal the butter completely. While rolling the butter should not leak.&lt;br /&gt;
  372. 4. If there are leaks in 2 to 3 places use flour to seal it. Dust little.&lt;br /&gt;
  373. &lt;br /&gt;
  374. Done by &quot;We Knead To Bake&quot; group:&lt;br /&gt;
  375. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  376. &lt;a href=&quot;http://3.bp.blogspot.com/-_xKK6fk9-sc/USkEzXQnu2I/AAAAAAAAH3U/SKldib1_LeY/s1600/We+Knead+To+Bake+Logo+Feb+2013.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;137&quot; src=&quot;http://3.bp.blogspot.com/-_xKK6fk9-sc/USkEzXQnu2I/AAAAAAAAH3U/SKldib1_LeY/s200/We+Knead+To+Bake+Logo+Feb+2013.jpg&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  377. &lt;br /&gt;&lt;/div&gt;
  378. </content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/8996983850622895796/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/02/classic-croissants-buttery-flaky-delight.html#comment-form' title='42 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8996983850622895796'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8996983850622895796'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/02/classic-croissants-buttery-flaky-delight.html' title='Classic Croissants- A buttery flaky delight..'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-0e5OtOznVy0/USmsvjAotAI/AAAAAAAAEzI/NKtB6m9AFqs/s72-c/DSC_0202p.jpg" height="72" width="72"/><thr:total>42</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-4573731028295057776</id><published>2013-01-30T20:54:00.002-08:00</published><updated>2013-01-30T20:54:33.704-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><category scheme="http://www.blogger.com/atom/ns#" term="xmas"/><title type='text'>Herb and Cheese Pull-apart Bread</title><content type='html'>A post after a short break..When this year started I had thought that I would post in some&amp;nbsp;rhythm, now that was just a thought not a resolution and I am happy that it was a thought else I would have had to add one more broken resolution to my list...:) Now I cant take the whole blame..it may be the weather too which&amp;nbsp;doesn&#39;t&amp;nbsp;allow me to wake up from bed or from couch or wherever I am seated...Oh come on! weather is not having an effect only on me...The Sun who is supposed to wake us up or who is supposed to bring light is resting the whole day..making day look more like night..Now don&#39;t you think the sun has to do its job even if humans don&#39;t ???? That is enough of reasons to support me from missing in action..:)..Hey BTW thanks to all food groups I am there because of whom I post at least 2 or 3 times a month...:)&lt;br /&gt;
  379. &lt;br /&gt;
  380. This bread was made a year back just now got the&amp;nbsp;privilege&amp;nbsp;to be here..It is from &lt;a href=&quot;http://www.pastryaffair.com/blog/2011/6/10/garlic-parmesan-pull-apart-bread.html&quot;&gt;here&lt;/a&gt;..I had prepared this for a party and was enjoyed by everyone..A delicious one with flavors from herbs and cheese...&lt;br /&gt;
  381. &lt;br /&gt;
  382. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  383. &lt;a href=&quot;http://4.bp.blogspot.com/-D7fgYaJS9RU/UQi9dx1NSyI/AAAAAAAAEZE/l-RW-Zn8tbk/s1600/DSC_0830p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-D7fgYaJS9RU/UQi9dx1NSyI/AAAAAAAAEZE/l-RW-Zn8tbk/s640/DSC_0830p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  384. &lt;br /&gt;
  385. &lt;br /&gt;
  386. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  387. &lt;a href=&quot;http://2.bp.blogspot.com/-5K2t0dVQuE4/UQi9er1FrXI/AAAAAAAAEZU/ESlmDRDI1WA/s1600/DSC_0842p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-5K2t0dVQuE4/UQi9er1FrXI/AAAAAAAAEZU/ESlmDRDI1WA/s640/DSC_0842p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  388. &lt;br /&gt;
  389. Active dry yeast- 2 tsp&lt;br /&gt;
  390. Luke warm water-1 1/3 cups&lt;br /&gt;
  391. Extra-virgin olive oil-2 tbsp&lt;br /&gt;
  392. Salt-2 tsp&lt;br /&gt;
  393. All purpose flour-3 1/2 cups&lt;br /&gt;
  394. Butter-1/4 cup(melted)&lt;br /&gt;
  395. Red Chilli Flakes-1 tsp&lt;br /&gt;
  396. Italian Seasoning-1 tbsp&lt;br /&gt;
  397. Garlic-2 cloves(minced)&lt;br /&gt;
  398. Parmesan cheese-1/4 cup (grated)&lt;br /&gt;
  399. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  400. &lt;/div&gt;
  401. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  402. &lt;br /&gt;&lt;/div&gt;
  403. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  404. &lt;a href=&quot;http://4.bp.blogspot.com/-Iruu9VtyAmM/UQi9gYsDaWI/AAAAAAAAEZ4/poe929jZ0TA/s1600/DSC_0855p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-Iruu9VtyAmM/UQi9gYsDaWI/AAAAAAAAEZ4/poe929jZ0TA/s640/DSC_0855p.jpg&quot; width=&quot;425&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  405. &lt;br /&gt;
  406. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  407. &lt;/div&gt;
  408. &lt;br /&gt;
  409. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  410. &lt;/div&gt;
  411. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  412. &lt;a href=&quot;http://4.bp.blogspot.com/-x8PWVaGdevg/UQi9eP5vg2I/AAAAAAAAEZI/eNSgoumpuQA/s1600/DSC_0838p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-x8PWVaGdevg/UQi9eP5vg2I/AAAAAAAAEZI/eNSgoumpuQA/s640/DSC_0838p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  413. &lt;br /&gt;
  414. Method of preparation:&lt;br /&gt;
  415. 1. In a large mixing bowl, mix together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour.&lt;br /&gt;
  416. 2.Mix the flour and then knead the dough on a lightly floured surface until dough is soft and elastic, 7-10 minutes.&lt;br /&gt;
  417. 3. Transfer dough to a lightly oiled bowl and cover with a kitchen towel.&lt;br /&gt;
  418. 4. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.&lt;br /&gt;
  419. 5. In a small bowl, combine melted butter, Italian seasoning, and minced garlic. Set aside.&lt;br /&gt;
  420. 6. Punch down the dough. Tear off small pieces of dough, coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls.&lt;br /&gt;
  421. 7. Sprinkle some of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers.&lt;br /&gt;
  422. 8. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.&lt;br /&gt;
  423. 9. Preheat oven to 350 degrees F.Bake for 25 to 30 minutes, or until bread is golden brown.Serve hot.&lt;br /&gt;
  424. &lt;br /&gt;
  425. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  426. &lt;a href=&quot;http://2.bp.blogspot.com/-d-_sLOL04g4/UQi9h4inAPI/AAAAAAAAEaU/VnASh5hRddo/s1600/DSC_0863p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-d-_sLOL04g4/UQi9h4inAPI/AAAAAAAAEaU/VnASh5hRddo/s640/DSC_0863p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  427. &lt;br /&gt;
  428. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  429. &lt;/div&gt;
  430. &lt;br /&gt;
  431. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  432. &lt;a href=&quot;http://3.bp.blogspot.com/-OKgXg47bV9I/UQi9g4IYMiI/AAAAAAAAEaE/iyrMcVuukUc/s1600/DSC_0858p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-OKgXg47bV9I/UQi9g4IYMiI/AAAAAAAAEaE/iyrMcVuukUc/s640/DSC_0858p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  433. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  434. &lt;br /&gt;&lt;/div&gt;
  435. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  436. Notes:&lt;/div&gt;
  437. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  438. 1. Any herb and cheese can be used.&lt;/div&gt;
  439. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  440. 2. I made the above recipe in 2 small bundt pans and about 8 rolls.&amp;nbsp;&lt;/div&gt;
  441. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  442. &lt;br /&gt;&lt;/div&gt;
  443. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  444. &lt;a href=&quot;http://2.bp.blogspot.com/-yGxAYKt7yro/UQi9h9tplRI/AAAAAAAAEaY/RNNZZ1eqTHg/s1600/DSC_0869p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-yGxAYKt7yro/UQi9h9tplRI/AAAAAAAAEaY/RNNZZ1eqTHg/s640/DSC_0869p.jpg&quot; width=&quot;425&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  445. &lt;br /&gt;
  446. &lt;br /&gt;
  447. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/4573731028295057776/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/01/herb-and-cheese-pull-apart-bread.html#comment-form' title='40 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4573731028295057776'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4573731028295057776'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/01/herb-and-cheese-pull-apart-bread.html' title='Herb and Cheese Pull-apart Bread'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-D7fgYaJS9RU/UQi9dx1NSyI/AAAAAAAAEZE/l-RW-Zn8tbk/s72-c/DSC_0830p.jpg" height="72" width="72"/><thr:total>40</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-5573436285622623745</id><published>2013-01-23T22:25:00.000-08:00</published><updated>2013-01-23T22:25:20.347-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>We knead to bake #1: Baingan Bharta Pull apart bread</title><content type='html'>Baking breads is not something I do on a regular basis and if I do so, &amp;nbsp;it always ended up with white or garlic rolls. Then I saw &lt;a href=&quot;http://www.mydiversekitchen.com/&quot;&gt;Aparna&lt;/a&gt; starting &amp;nbsp;a group known as We Knead To Bake where in she was checking with people who was interested to bake one bread every month thereby 12 breads for the year. That sounded interesting and I was sure that I would get to do many other varieties other than the white and garlic ones. I sent her a mail and she added me to the group and sent me the recipe for this month. When I opened it I realized that very recently I did a herb bread which is still to be published. So this time I went a little wild and wanted to try something different. That was when we had a dinner at Mediterranean and had baba Ganoush. Now that made me think that I would try that as a filling, but then that would be too tangy for our taste. Then came the idea of using eggplant in the Indian way known as Baingan bharta where the eggplant is smoked on fire and then mashed and mixed with other spices. Now I had to make it dry in order to not end with a soggy bread. so have made some variations resulting in a delicious spread on bread.As for the bread this is very soft and delicious one and using milk to knead it adds to the deliciousness.&lt;br /&gt;
  448. &lt;br /&gt;
  449. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  450. &lt;a href=&quot;http://3.bp.blogspot.com/-Q4W8UGITMeI/UP9_JIryleI/AAAAAAAAERU/DFmFr5zCPI8/s1600/DSC_0470p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-Q4W8UGITMeI/UP9_JIryleI/AAAAAAAAERU/DFmFr5zCPI8/s640/DSC_0470p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  451. &lt;br /&gt;
  452. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  453. &lt;a href=&quot;http://2.bp.blogspot.com/-caI6AzcsSGM/UP9_JZIt4tI/AAAAAAAAERc/c63jiWHRHgo/s1600/DSC_0476p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-caI6AzcsSGM/UP9_JZIt4tI/AAAAAAAAERc/c63jiWHRHgo/s640/DSC_0476p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  454. &lt;br /&gt;
  455. For the dough:&lt;br /&gt;
  456. Milk-1/2 cup(warm)&lt;br /&gt;
  457. Sugar-1 tsp&lt;br /&gt;
  458. Active Dry Yeast-2 tsp&lt;br /&gt;
  459. All Purpose flour-23/4 to 3 cups&lt;br /&gt;
  460. Salt-1 tsp&lt;br /&gt;
  461. Butter-25gms(soft at room temperature)&lt;br /&gt;
  462. Garlic paste-3/4 tsp&lt;br /&gt;
  463. Milk-3/4 cup(a couple of tbsp more to brush over the bread)&lt;br /&gt;
  464. &lt;br /&gt;
  465. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  466. &lt;a href=&quot;http://3.bp.blogspot.com/-NJnT96vjUug/UP9_KLh0MBI/AAAAAAAAERk/CCblHneJoRs/s1600/DSC_0481p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-NJnT96vjUug/UP9_KLh0MBI/AAAAAAAAERk/CCblHneJoRs/s640/DSC_0481p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  467. &lt;br /&gt;
  468. &lt;br /&gt;
  469. For stuffing/spread Baingan bharta(smoked mashed Eggplant) :&lt;br /&gt;
  470. Eggplant-1 big(smoked)&lt;br /&gt;
  471. Onion-1 medium(cut to small pieces)&lt;br /&gt;
  472. Tomato-1 small(cut to small pieces)&lt;br /&gt;
  473. Butter-2 tsp&lt;br /&gt;
  474. Cloves-2 nos&lt;br /&gt;
  475. Coriander seeds-1/2 tsp&lt;br /&gt;
  476. Cumin seeds-1/2 tsp&lt;br /&gt;
  477. Garlic clove-2 nos&lt;br /&gt;
  478. Ginger garlic paste-3/4 tsp&lt;br /&gt;
  479. Chili powder/chili flakes-1 tsp&lt;br /&gt;
  480. Garam masala-1/4 tsp&lt;br /&gt;
  481. Salt for taste&lt;br /&gt;
  482. Amchur-1/4 tsp&lt;br /&gt;
  483. Nutmeg-1/4 tsp&lt;br /&gt;
  484. Coriander leaves-2 tbsp(chopped fine)&lt;br /&gt;
  485. Melted Butter-15 gms&lt;br /&gt;
  486. &lt;br /&gt;
  487. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  488. &lt;a href=&quot;http://1.bp.blogspot.com/-c2sBjwAnYQ4/UP9_KS3QB3I/AAAAAAAAERs/b-VtM5IWIN8/s1600/DSC_0556p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-c2sBjwAnYQ4/UP9_KS3QB3I/AAAAAAAAERs/b-VtM5IWIN8/s640/DSC_0556p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  489. &lt;br /&gt;
  490. Method of preparation:&lt;br /&gt;
  491. 1. Wash the eggplant and wipe the water away. Apply a little oil on surface and roast the eggplant by turning around on flame till the skin becomes dark and the eggplant turns mushy. Keep aside to cool and remove the peel leaving some on.&lt;br /&gt;
  492. 2. Now heat butter in a wok and fry cloves, cumin,coriander seeds in it. Add onion, garlic,garlic paste and cook till it turns golden brown.&lt;br /&gt;
  493. 3. Add tomatoes to this and cook them till it turns mushy. Now add the spice powders and mix well. Add salt to taste and then cool the mixture.&lt;br /&gt;
  494. 4. Once cooled grind it coarsely along with eggplant.&lt;br /&gt;
  495. 5. Turn it down to a bowl and if you feel it has too much of liquid or is too moist, heat it again till it turns dry. Garnish with coriander leaves. Let it cool before using on bread.&lt;br /&gt;
  496. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  497. &lt;/div&gt;
  498. &lt;br /&gt;
  499. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  500. &lt;a href=&quot;http://1.bp.blogspot.com/-fsPZJBgeUcM/UP9_LRHRbTI/AAAAAAAAESA/0PsOy4VHUGo/s1600/New+folder12.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;480&quot; src=&quot;http://1.bp.blogspot.com/-fsPZJBgeUcM/UP9_LRHRbTI/AAAAAAAAESA/0PsOy4VHUGo/s640/New+folder12.jpg&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  501. &lt;br /&gt;
  502. Method of Preparation:&lt;br /&gt;
  503. 1. In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast rises.&lt;br /&gt;
  504. 2. Put 2 3/4 cup of flour, salt, softened butter, and garlic paste in a bowl and mix.&lt;br /&gt;
  505. 3. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking.&lt;br /&gt;
  506. 4. Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.&lt;br /&gt;
  507. 5. Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12&quot; by 12&quot;.&lt;br /&gt;
  508. 6. &amp;nbsp;Brush the surface of the square with the melted butter. Evenly spread the bhaingan bartha filing.&lt;br /&gt;
  509. 7. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.You can put the 2 strips cut from the sides in the middle of the stack so it looks neater.&lt;br /&gt;
  510. 8. &amp;nbsp;Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).&lt;br /&gt;
  511. 9. Grease and lightly flour a 9&quot; by 5&quot; loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin&lt;br /&gt;
  512. 10. Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf.&lt;br /&gt;
  513. 11. Bake the dough at 350F for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 9&quot; by 5&quot; loaf.&lt;br /&gt;
  514. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  515. &lt;/div&gt;
  516. .&lt;br /&gt;
  517. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  518. &lt;/div&gt;
  519. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  520. &lt;a href=&quot;http://4.bp.blogspot.com/-lNcsz4FEweI/UP9_Krz93bI/AAAAAAAAER0/temCPblz5Mo/s1600/DSC_0558p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-lNcsz4FEweI/UP9_Krz93bI/AAAAAAAAER0/temCPblz5Mo/s640/DSC_0558p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  521. &lt;br /&gt;
  522. Notes:&lt;br /&gt;
  523. 1.&amp;nbsp;Baingan bharta&amp;nbsp;has to be dry to avoid a soggy bread.&lt;br /&gt;
  524. 2. Before applying the mixture on bread see that its completely cooled.&lt;br /&gt;
  525. 3. In order to reduce moisture I have decreased the amount of tomato and added amchur.&lt;br /&gt;
  526. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  527. &lt;a href=&quot;http://4.bp.blogspot.com/-bPPWgcG3SzU/UP9_I1qvlVI/AAAAAAAAERQ/1oC8rGVgrfI/s1600/DSC_0474p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-bPPWgcG3SzU/UP9_I1qvlVI/AAAAAAAAERQ/1oC8rGVgrfI/s640/DSC_0474p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  528. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  529. &lt;br /&gt;&lt;/div&gt;
  530. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  531. &lt;a href=&quot;http://3.bp.blogspot.com/-r1-gp0V1RyU/UP9_Kq8OY5I/AAAAAAAAERw/mUNN4_d2RMo/s1600/DSC_0491p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://3.bp.blogspot.com/-r1-gp0V1RyU/UP9_Kq8OY5I/AAAAAAAAERw/mUNN4_d2RMo/s640/DSC_0491p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  532. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  533. &lt;br /&gt;&lt;/div&gt;
  534. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  535. &lt;a href=&quot;http://4.bp.blogspot.com/--I-dcanSb8s/UP910hO5pVI/AAAAAAAAHpk/SwGvK24ur5A/s1600/We+Knead+To+Bake+Logo+January+2013.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;137&quot; src=&quot;http://4.bp.blogspot.com/--I-dcanSb8s/UP910hO5pVI/AAAAAAAAHpk/SwGvK24ur5A/s200/We+Knead+To+Bake+Logo+January+2013.jpg&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  536. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/5573436285622623745/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/01/we-knead-to-bake-1-baingan-bharta-pull.html#comment-form' title='56 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/5573436285622623745'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/5573436285622623745'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/01/we-knead-to-bake-1-baingan-bharta-pull.html' title='We knead to bake #1: Baingan Bharta Pull apart bread'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-Q4W8UGITMeI/UP9_JIryleI/AAAAAAAAERU/DFmFr5zCPI8/s72-c/DSC_0470p.jpg" height="72" width="72"/><thr:total>56</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-2622823215964553275</id><published>2012-11-15T16:58:00.000-08:00</published><updated>2012-11-15T16:58:10.351-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="Baking Partners"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>Shaped Dinner Rolls</title><content type='html'>Baking Partners 4th challenge was shaped dinner rolls. &lt;a href=&quot;http://www.zestysouthindiankitchen.com/&quot;&gt;Swathi&lt;/a&gt; suggested two recipes using which the rolls can be made and there where about 7 shapes from which we need to do any 3. She had given every necessary details for shapes with respective videos.&lt;br /&gt;
  537. Now on to my struggle with these rolls...As of it the videos were very helpful and clear. I felt that it was easy to shape..but then while shaping other than clover leaf everything else was a bit tough for me...Shaping was not tough..getting the end product in same shape was. Shaped goods looked good once they doubled but after baking somehow they were terrible..I need to learn by practicing to perfect it. As for the recipe I tried baking the one using egg the Lion House Rolls recipe. The rolls where soft and delicious and was texture wise superb compared to eggless ones that I have baked till now.&lt;br /&gt;
  538. &lt;br /&gt;
  539. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  540. &lt;a href=&quot;http://4.bp.blogspot.com/-N3QWGwxmnAY/UKVK8DJA5oI/AAAAAAAADNQ/GucYPBRHXf8/s1600/DSC_0975pp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-N3QWGwxmnAY/UKVK8DJA5oI/AAAAAAAADNQ/GucYPBRHXf8/s640/DSC_0975pp.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  541. &lt;br /&gt;
  542. All purpose&amp;nbsp;flour-5-5 1/2 cups(bread flour can be used)&lt;br /&gt;
  543. Warm water-2 cups&amp;nbsp;(110-115 degrees)&lt;br /&gt;
  544. Nonfat dry milk-2/3 cup(instant)&lt;br /&gt;
  545. Dry yeast-2 tbsp&lt;br /&gt;
  546. Sugar-1/4 cup&lt;br /&gt;
  547. Salt-2 tsp&lt;br /&gt;
  548. Shortening (butter or margarine)-1/3 cup&lt;br /&gt;
  549. Egg-1&lt;br /&gt;
  550. &lt;br /&gt;
  551. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  552. &lt;a href=&quot;http://2.bp.blogspot.com/-SdpcGZeF3vw/UKVK6RgAhVI/AAAAAAAADM4/VMAAPZmAJFo/s1600/DSC_0957pp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-SdpcGZeF3vw/UKVK6RgAhVI/AAAAAAAADM4/VMAAPZmAJFo/s640/DSC_0957pp.jpg&quot; width=&quot;425&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  553. &lt;br /&gt;
  554. Method of Preparation:&lt;br /&gt;
  555. 1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk powder dissolves.&lt;br /&gt;
  556. 2. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour.&lt;br /&gt;
  557. 3. &amp;nbsp;Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.&lt;br /&gt;
  558. 4. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.&lt;br /&gt;
  559. 5. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.&lt;br /&gt;
  560. 6. &amp;nbsp;Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour).&lt;br /&gt;
  561. 7. &amp;nbsp;Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.)&lt;br /&gt;
  562. 8. Cover with plastic and allow to rise in a warm place until double in size.&lt;br /&gt;
  563. 9. Sprinkle a cutting board or counter with flour and put the dough on the flour.&lt;br /&gt;
  564. 10. It is now ready to roll out and cut into desired shape and size of rolls.&lt;br /&gt;
  565. 11. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).&lt;br /&gt;
  566. 12. &amp;nbsp;Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.&lt;br /&gt;
  567. &lt;div&gt;
  568. &lt;br /&gt;&lt;/div&gt;
  569. &lt;div&gt;
  570. To shape the rolls:&lt;br /&gt;
  571. 1. Braid:&lt;br /&gt;
  572. &lt;br /&gt;
  573. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  574. &lt;a href=&quot;http://2.bp.blogspot.com/-MWOaa42aB2M/UKVK5oHSw6I/AAAAAAAADMw/2oT_JeQdKto/s1600/DSC_0954pp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-MWOaa42aB2M/UKVK5oHSw6I/AAAAAAAADMw/2oT_JeQdKto/s640/DSC_0954pp.jpg&quot; width=&quot;425&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  575. &lt;br /&gt;
  576. 1.&amp;nbsp;Roll the dough in rectangle form.&lt;br /&gt;
  577. 2. Cut it to half length wise.Cut to strips of the size of two fingers vertically.&lt;br /&gt;
  578. 3. Cut each strip to 3, not going all the way top. Now take the strips and braid.&lt;br /&gt;
  579. 4. Pinch the ends together and turn them down.Set on the tray and let them double in size and off to bake.&lt;br /&gt;
  580. &lt;br /&gt;
  581. 2. Clover leaf:&lt;br /&gt;
  582. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  583. &lt;a href=&quot;http://2.bp.blogspot.com/-vCj3plAeMJ4/UKVK7tWLwxI/AAAAAAAADNI/SByGt50yeAg/s1600/DSC_0971pp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-vCj3plAeMJ4/UKVK7tWLwxI/AAAAAAAADNI/SByGt50yeAg/s640/DSC_0971pp.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  584. &lt;br /&gt;
  585. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  586. &lt;/div&gt;
  587. &lt;br /&gt;
  588. &lt;br /&gt;
  589. 1. Pat the dough about an inch thick.&lt;br /&gt;
  590. 2. Using a medicine bottle make small balls by pressing bottle against dough.&lt;br /&gt;
  591. 3. Take &amp;nbsp;three such balls and drop them in a muffin cup.Let them rise for about 1 to 11/2 hour and then bake.&lt;br /&gt;
  592. &lt;br /&gt;
  593. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  594. &lt;a href=&quot;http://4.bp.blogspot.com/-L0fyMZ0wH0c/UKVK5HYV3sI/AAAAAAAADMo/vD43cBTbMlw/s1600/DSC_0947pp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://4.bp.blogspot.com/-L0fyMZ0wH0c/UKVK5HYV3sI/AAAAAAAADMo/vD43cBTbMlw/s640/DSC_0947pp.jpg&quot; width=&quot;425&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  595. 3. Rose:&lt;br /&gt;
  596. &lt;br /&gt;
  597. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  598. &lt;a href=&quot;http://1.bp.blogspot.com/-Ko_IHWKo4ac/UKVK60PmK1I/AAAAAAAADNA/fuPyuHXcias/s1600/DSC_0966pp.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-Ko_IHWKo4ac/UKVK60PmK1I/AAAAAAAADNA/fuPyuHXcias/s640/DSC_0966pp.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  599. &lt;br /&gt;
  600. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  601. &lt;/div&gt;
  602. 1. Use a big glass and cut cut the dough into round form.&lt;br /&gt;
  603. 2. Apply butter on the inner side. Take two such rounds and make&amp;nbsp;smiley&amp;nbsp;face by pressing it to half.&lt;br /&gt;
  604. 3. Now hold one end of both smiley face and join then. do the same with the other end. Put them in baking tray. Let double and then bake.&lt;br /&gt;
  605. &lt;br /&gt;
  606. The video for above three rolls is &lt;a href=&quot;http://studio5.ksl.com/index.php?nid=71&amp;amp;sid=8527445&quot;&gt;here&lt;/a&gt;&lt;br /&gt;
  607. &lt;br /&gt;
  608. 4. Knot:&lt;br /&gt;
  609. &lt;br /&gt;
  610. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  611. &lt;a href=&quot;http://2.bp.blogspot.com/-3RsKLL8Wa5o/UKVK4PjRuHI/AAAAAAAADMY/ers6PaneRfk/s1600/DSC_0858p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://2.bp.blogspot.com/-3RsKLL8Wa5o/UKVK4PjRuHI/AAAAAAAADMY/ers6PaneRfk/s640/DSC_0858p.jpg&quot; width=&quot;426&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  612. &lt;br /&gt;
  613. &lt;br /&gt;
  614. 1. Take a small ball sized dough and shape to a 9-inch rope.&lt;br /&gt;
  615. 2. Roll it and then roll the two side to make it thin,resulting in a &amp;nbsp;fat thick center and slightly tapering/thin ends.&lt;br /&gt;
  616. 3. Lay it over your finger and wrap the roll around the finger to form a loop and push one end &amp;nbsp;up through the middle and tuck the second tail underneath.&lt;br /&gt;
  617. 4. Place roll on a prepared pan . Let it double and then bake.&lt;br /&gt;
  618. &lt;br /&gt;
  619. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  620. &lt;a href=&quot;http://1.bp.blogspot.com/-IhMHezfD6ls/UKVK3d5C3FI/AAAAAAAADMQ/IeSKLa_DLHw/s1600/DSC_0851p.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;http://1.bp.blogspot.com/-IhMHezfD6ls/UKVK3d5C3FI/AAAAAAAADMQ/IeSKLa_DLHw/s640/DSC_0851p.jpg&quot; width=&quot;425&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  621. &lt;br /&gt;
  622. The video for knot rolls is &lt;a href=&quot;http://www.youtube.com/watch?v=6xWY6kltlBc&quot;&gt;here&lt;/a&gt;&lt;br /&gt;
  623. &lt;br /&gt;
  624. Notes:&lt;br /&gt;
  625. 1. Use egg wash to get that brown color.&lt;br /&gt;
  626. 2. Dab butter immediately once taken from oven.&lt;br /&gt;
  627. 3. Wrap in a clean kitchen cloth and keep in a box if not using immediately.&lt;br /&gt;
  628. &lt;br /&gt;
  629. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  630. &lt;a href=&quot;http://i997.photobucket.com/albums/af98/iyerswathi/BakingPartnersButton2-1.png&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;http://i997.photobucket.com/albums/af98/iyerswathi/BakingPartnersButton2-1.png&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  631. &lt;br /&gt;&lt;/div&gt;
  632. </content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/2622823215964553275/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2012/11/shaped-dinner-rolls.html#comment-form' title='38 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/2622823215964553275'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/2622823215964553275'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2012/11/shaped-dinner-rolls.html' title='Shaped Dinner Rolls'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-N3QWGwxmnAY/UKVK8DJA5oI/AAAAAAAADNQ/GucYPBRHXf8/s72-c/DSC_0975pp.jpg" height="72" width="72"/><thr:total>38</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-4023280421452423633</id><published>2011-08-02T11:59:00.000-07:00</published><updated>2012-10-25T20:45:35.455-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>White Bread</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&amp;nbsp;Finally the basic white bread...:)..Its been long time I was thinking of baking this...either my laziness or the scarcity of ingredients would keep me away from that..This time I had all the stuffs, home made jam ;), and &amp;nbsp;a proper recipe to go with.The recipe is from&amp;nbsp;&lt;a href=&quot;http://sumanjsingh.wordpress.com/&quot;&gt;suman&lt;/a&gt;...The bread was superb..Here&#39;s what I did...&lt;br /&gt;
  633. &lt;br /&gt;
  634. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://2.bp.blogspot.com/-UQ0u25IRxkE/TjhFBdWcwgI/AAAAAAAAAsc/3KKAXbG6Mrs/s1600/bre1.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;263&quot; src=&quot;http://2.bp.blogspot.com/-UQ0u25IRxkE/TjhFBdWcwgI/AAAAAAAAAsc/3KKAXbG6Mrs/s400/bre1.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  635. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  636. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;266&quot; src=&quot;http://4.bp.blogspot.com/-xA4havkOL9o/TjhFhHU0etI/AAAAAAAAAso/n0HYXOQ4Tfg/s400/bre4.jpg&quot; width=&quot;400&quot; /&gt;&lt;/div&gt;&lt;br /&gt;
  637. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  638. All Purpose Flour/Maida-3 3/4 Cup&lt;br /&gt;
  639. Active Dry Yeast-21/4 tsp&lt;br /&gt;
  640. Honey-2 tbsp&lt;br /&gt;
  641. Unsalted Butter-2 tbsp(melted and cooled)&lt;br /&gt;
  642. Milk-1 Cup&lt;br /&gt;
  643. Water-1/4 Cup&lt;br /&gt;
  644. Salt-1 1/2 tsp&lt;br /&gt;
  645. &lt;br /&gt;
  646. Method Of Preparation:&lt;br /&gt;
  647. 1. Preheat the oven to 350 F.&lt;br /&gt;
  648. 2. Heat the milk,water ,honey till luke warm(115 deg to 120 deg)/if using microwave heat for 40 to 45 sec.To this add cooled butter and yeast and keep for 5 to 10 mins for yeast to get active.&lt;br /&gt;
  649. 3. Mix the APF and salt in another bowl.&lt;br /&gt;
  650. 4. Add the yeast mixture to APF mixture and knead well to form a stiff dough that is soft and elastic,not sticky.Shape to a ball.&lt;br /&gt;
  651. 5. Place it in a lightly greased bowl and coat with oil all over.Cover and let rise in warm place till it doubles.Took about 1 hour for me.&lt;br /&gt;
  652. 6. Punch down the dough, shape the dough into a rectangle about 1 inch thick.The length and width should be approx the size of your loaf pan. I used 9X 5 inch pan.Form the rectangle to a loaf by rolling the dough from narrow edge(length).Seal with finger tips as you roll with the seam at the bottom.&lt;br /&gt;
  653. 7. Place the loaf with seam side down in the greased loaf pan.The ends should fit properly.Brush surface with butter, cover the pan with kitchen towel and put in a warm place to rise again until it comes just above the rims of pan. It took 45 min again.&lt;br /&gt;
  654. 8. Bake the bread for 40 to 45 mins or till the crust is well browned.Test by tapping the top with your finger. A hollow sound means the loaf is properly baked.&lt;br /&gt;
  655. 9. When bread is baked remove it from loaf pan and cool completely before slicing.&lt;br /&gt;
  656. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;250&quot; src=&quot;http://4.bp.blogspot.com/-9aV9aL3wG3c/TjhFpBUUSRI/AAAAAAAAAs8/9CzJ0o-Ji2I/s400/bre9.jpg&quot; width=&quot;400&quot; /&gt;&lt;/div&gt;&lt;br /&gt;
  657. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  658. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;293&quot; src=&quot;http://1.bp.blogspot.com/-3YoLYIvxkVA/TjhFiohix5I/AAAAAAAAAss/zhQ_TBnIJKc/s400/bre5.jpg&quot; width=&quot;400&quot; /&gt;&lt;/div&gt;&lt;br /&gt;
  659. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  660. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;317&quot; src=&quot;http://3.bp.blogspot.com/-7bOTgfkOuNE/TjhFlgfLUoI/AAAAAAAAAs0/YraHFRmII0o/s400/bre7.jpg&quot; width=&quot;400&quot; /&gt;&lt;/div&gt;&lt;br /&gt;
  661. &lt;br /&gt;
  662. Tips:&lt;br /&gt;
  663. 1. If top browns fast cover loosely with foil for the last 15 mins of baking.&lt;br /&gt;
  664. 2. Baking time depends on your oven.&lt;br /&gt;
  665. 3. Rising time depends on the place you stay.&lt;br /&gt;
  666. &lt;div&gt;&lt;br /&gt;
  667. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/4023280421452423633/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/08/white-bread.html#comment-form' title='49 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4023280421452423633'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4023280421452423633'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/08/white-bread.html' title='White Bread'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-UQ0u25IRxkE/TjhFBdWcwgI/AAAAAAAAAsc/3KKAXbG6Mrs/s72-c/bre1.jpg" height="72" width="72"/><thr:total>49</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-80149137303452578</id><published>2011-03-26T20:19:00.001-07:00</published><updated>2012-10-25T20:45:15.930-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>Garlic Rolls</title><content type='html'>&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;float: right; margin-left: 1em; text-align: right;&quot;&gt;&lt;tbody&gt;
  668. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;div style=&quot;text-align: left;&quot;&gt;A piece of beauty is always memorable...and if its tasty then.....My roaming around in the blog world lead me to these beautiful and super delicious goodies...I found them in &lt;a href=&quot;http://mysingaporekitchen.blogspot.com/search/label/rolls&quot;&gt;suhaina&#39;s&lt;/a&gt; blog and immediately fell in love with them...and finally they got a special place in my home as well as blog...Thanks suhaina for the recipe....and those tempting pics...I halved the recipe and here it is...&lt;/div&gt;&lt;br /&gt;
  669. &lt;a href=&quot;https://lh6.googleusercontent.com/-jpj_eN0w6Ec/TY1e2LjcNVI/AAAAAAAAAY8/cKG4qkEz8a4/s1600/g2.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; r6=&quot;true&quot; src=&quot;https://lh6.googleusercontent.com/-jpj_eN0w6Ec/TY1e2LjcNVI/AAAAAAAAAY8/cKG4qkEz8a4/s320/g2.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  670. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Just out of the oven....under the yellow light..&lt;/td&gt;&lt;/tr&gt;
  671. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  672. &lt;strong&gt;&lt;em&gt;For Roll:&lt;/em&gt;&lt;/strong&gt;&lt;br /&gt;
  673. &lt;a href=&quot;https://lh4.googleusercontent.com/-JESwj8rdNmo/TY1iSiS4JFI/AAAAAAAAAZM/4dfqlMPGRQ8/s1600/g6.JPG&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;150&quot; r6=&quot;true&quot; src=&quot;https://lh4.googleusercontent.com/-JESwj8rdNmo/TY1iSiS4JFI/AAAAAAAAAZM/4dfqlMPGRQ8/s200/g6.JPG&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;All Purpose&amp;nbsp;Flour(APF)-&amp;nbsp;1 nd 1/2&amp;nbsp;cups&lt;br /&gt;
  674. Warm Water- 1/2 cup(add more if you need)&lt;br /&gt;
  675. Yeast- 1/2 tbps &lt;br /&gt;
  676. Salt - 1/2 tsp&lt;br /&gt;
  677. Sugar-&amp;nbsp;1 tbps&lt;br /&gt;
  678. Extra Virgin Olive Oil-&amp;nbsp;1 nd 1/2&amp;nbsp;tbps&lt;br /&gt;
  679. &lt;br /&gt;
  680. &lt;br /&gt;
  681. &lt;em&gt;For Garlic Spread:&lt;/em&gt;&lt;br /&gt;
  682. Garlic-3 to 4 cloves(minced/crushed)&lt;br /&gt;
  683. Salted Butter-4 to 5 tbsp(at room temp)&lt;br /&gt;
  684. Coriander leaves-1 to 2 tbsp(minced)&lt;br /&gt;
  685. &lt;br /&gt;
  686. &lt;em&gt;&lt;strong&gt;Method Of Preparation of spread:&lt;/strong&gt;&lt;/em&gt;&lt;br /&gt;
  687. Mix everything together at room temperature. You can use unsalted butter too,in that case add little salt while mixing.&lt;br /&gt;
  688. &lt;strong&gt;&lt;em&gt;Method Of Preparation Of Roll:&lt;/em&gt;&lt;/strong&gt;&lt;br /&gt;
  689. 1. Mix sugar,salt,yeast,warm water,APF and knead to a smooth dough.Add extra water if needed.The dough would be sticky.&lt;br /&gt;
  690. 2. Then add the oil and knead the dough till it becomes soft.&lt;br /&gt;
  691. 3. Grease a bowl and keep the dough in that and close it with a damp cloth&amp;nbsp;to rise, for 1 hour or more acc to the temp of place you live. The dough should double its size.&lt;br /&gt;
  692. 4. Now grease a baking pan with butter and keep aside.&lt;br /&gt;
  693. 5. Now punch the air in it and knead twice and then roll to a rectangle form using rolling pin.Dust the floor&amp;nbsp;before rolling.&amp;nbsp;Let it&amp;nbsp;atleast have&amp;nbsp;half inch thickness.&lt;br /&gt;
  694. 6. Now apply the garlic spread over it and roll it tightly(as for swiss roll).Then cut the rolls to&amp;nbsp;four/five pieces.&lt;br /&gt;
  695. 7. Place the rolls on the greased pan with cut side up,apply remaining spread,apply a wash with milk/egg&amp;nbsp; and sprinkle some seesame seeds,and let it rise for another 25- 30 min.Close with a damp towel.&lt;br /&gt;
  696. &lt;br /&gt;
  697. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh5.googleusercontent.com/-o38puZPmTcM/TY1ez-Msj0I/AAAAAAAAAY4/mCiYjQQmni4/s1600/g1.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; r6=&quot;true&quot; src=&quot;https://lh5.googleusercontent.com/-o38puZPmTcM/TY1ez-Msj0I/AAAAAAAAAY4/mCiYjQQmni4/s320/g1.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;8. Meantime preheat the oven to 375F&lt;br /&gt;
  698. 9. Bake for 20 to 25 mins or till the surface becomes golden in colour.&lt;br /&gt;
  699. 10. Cool and serve...&lt;br /&gt;
  700. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh4.googleusercontent.com/-aYQ4Tq6nVJA/TY1iKZEJXbI/AAAAAAAAAZA/Yjcq-daMgd4/s1600/g3.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; r6=&quot;true&quot; src=&quot;https://lh4.googleusercontent.com/-aYQ4Tq6nVJA/TY1iKZEJXbI/AAAAAAAAAZA/Yjcq-daMgd4/s320/g3.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  701. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh5.googleusercontent.com/-L_tdMusF1VQ/TY1iMlk9WII/AAAAAAAAAZE/FPVcgsH-rqQ/s1600/g4.JPG&quot; imageanchor=&quot;1&quot; style=&quot;clear: left; float: left; margin-bottom: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;150&quot; r6=&quot;true&quot; src=&quot;https://lh5.googleusercontent.com/-L_tdMusF1VQ/TY1iMlk9WII/AAAAAAAAAZE/FPVcgsH-rqQ/s200/g4.JPG&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;a href=&quot;https://lh3.googleusercontent.com/-QHwt8UBP9jQ/TY1iU9laLCI/AAAAAAAAAZQ/l-FNotWU1ng/s1600/g7.JPG&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;136&quot; r6=&quot;true&quot; src=&quot;https://lh3.googleusercontent.com/-QHwt8UBP9jQ/TY1iU9laLCI/AAAAAAAAAZQ/l-FNotWU1ng/s200/g7.JPG&quot; style=&quot;cursor: move;&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;br /&gt;
  702. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh4.googleusercontent.com/-JESwj8rdNmo/TY1iSiS4JFI/AAAAAAAAAZM/4dfqlMPGRQ8/s1600/g6.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;150&quot; r6=&quot;true&quot; src=&quot;https://lh4.googleusercontent.com/-JESwj8rdNmo/TY1iSiS4JFI/AAAAAAAAAZM/4dfqlMPGRQ8/s200/g6.JPG&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/80149137303452578/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/03/garlic-rolls.html#comment-form' title='55 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/80149137303452578'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/80149137303452578'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/03/garlic-rolls.html' title='Garlic Rolls'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://lh6.googleusercontent.com/-jpj_eN0w6Ec/TY1e2LjcNVI/AAAAAAAAAY8/cKG4qkEz8a4/s72-c/g2.JPG" height="72" width="72"/><thr:total>55</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-584681956322593419</id><published>2011-03-22T17:08:00.002-07:00</published><updated>2012-10-25T20:45:15.926-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>Focaccia</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh4.googleusercontent.com/-ClZangWwicI/TYj7BbviXsI/AAAAAAAAAXE/vxof7d0LjoY/s1600/f1.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;/a&gt;&lt;/div&gt;Now a days I have started to bake a lot...there was a time when I was afraid to use the oven in my house...Only after making&amp;nbsp;my first cake and pav did my confidence go to such a high level that I bake many things now a days...This recipe I had seen in Magazine &lt;em&gt;TasteofHome&lt;/em&gt;... and had decided to prepare it...I shud admit that only the base is same as in book with small changes(measurement)...all other things like&amp;nbsp;&amp;nbsp;spices, herbs, toppings,&amp;nbsp; cheese... everything is different...The very truth is I dint have any of the stuffs what they said..:) So I went for my version...It came out fine...soft and tasty..&lt;br /&gt;
  703. &lt;br /&gt;
  704. &lt;br /&gt;
  705. &lt;div style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://lh4.googleusercontent.com/-ClZangWwicI/TYj7BbviXsI/AAAAAAAAAXE/vxof7d0LjoY/s1600/f1.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;241&quot; r6=&quot;true&quot; src=&quot;https://lh4.googleusercontent.com/-ClZangWwicI/TYj7BbviXsI/AAAAAAAAAXE/vxof7d0LjoY/s320/f1.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  706. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  707. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  708. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;All purpose flour/Maida-2 cups&lt;br /&gt;
  709. Active dry yeast-1 pack(1/4 oz)&lt;br /&gt;
  710. Warm Water-1 cup(nearly)&lt;br /&gt;
  711. Olive oil-2 tbsp&lt;br /&gt;
  712. salt-11/2 tsp&lt;br /&gt;
  713. Sugar-1 tsp&lt;br /&gt;
  714. Garlic powder-1 tsp&lt;br /&gt;
  715. &lt;br /&gt;
  716. For Topping:&lt;br /&gt;
  717. Tomato -1(thinly sliced)&lt;br /&gt;
  718. pineapple&amp;nbsp; -1/4 cup(sliced)&lt;br /&gt;
  719. Mushrooms-1 no(thinly sliced)&lt;br /&gt;
  720. Mozzarella cheese-1/4 cup(I had very little mozzarella,so added little cheddar cheese)&lt;br /&gt;
  721. Parmesan cheese-1 tbsp&lt;br /&gt;
  722. pepper,garlic powder-1 tsp&lt;br /&gt;
  723. &lt;br /&gt;
  724. &lt;br /&gt;
  725. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
  726. &lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
  727. &lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
  728. &lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh6.googleusercontent.com/-VyQyaO1CPLw/TYj9d1hG7yI/AAAAAAAAAXY/rDgMdIhz-IU/s1600/f5.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;203&quot; r6=&quot;true&quot; src=&quot;https://lh6.googleusercontent.com/-VyQyaO1CPLw/TYj9d1hG7yI/AAAAAAAAAXY/rDgMdIhz-IU/s320/f5.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  729. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;Method Of Preparation:&lt;br /&gt;
  730. 1. In a large bowl, dissolve yeast in warm water.To this add 11/2 tbsp oil,salt,sugar,garlic powder and flour and make a soft dough(sticky too).&lt;br /&gt;
  731. 2. Knead the dough on a floured surface for 6 to 8 mins until smooth and soft ball forms.Grease a bowl with little olive oil and place this dough in that.Cover with a&amp;nbsp;damp cloth and let rise in warm place until doubled(nearly 1 to 1nd 1/2 hour)&lt;br /&gt;
  732. 3. Grease a&amp;nbsp; rectangle baking pan(I used square pan)&amp;nbsp;atleast 8 or 9 in..&amp;nbsp;.and keep the dough in that and shape it(see that the thickness is uniform)&amp;nbsp;to rectangle form.Keep it to rise for 30 min.&lt;br /&gt;
  733. 4. Make dimples on surface of dough using finger, brush dough with remaining oil,sprinkle cheese,arrange toppings with a pinch of salt&amp;nbsp;and then sprinkle Parmesan cheese.&lt;br /&gt;
  734. 5. Preheat oven at 400 F.Bake for 20-30 min or until golden brown.&lt;br /&gt;
  735. 6. Cool on rack, sprinkle some pepper, garlic powder,cut to pieces&amp;nbsp;and serve.&lt;br /&gt;
  736. &lt;br /&gt;
  737. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh5.googleusercontent.com/-Jph91rGLMi8/TYj8POk4V-I/AAAAAAAAAXI/UMygFmnXfUE/s1600/f2.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;192&quot; r6=&quot;true&quot; src=&quot;https://lh5.googleusercontent.com/-Jph91rGLMi8/TYj8POk4V-I/AAAAAAAAAXI/UMygFmnXfUE/s320/f2.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  738. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  739. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh3.googleusercontent.com/-rJaxoG7f_Ps/TYj8cmQg-6I/AAAAAAAAAXQ/YpAnJ1JmbIg/s1600/f4.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;278&quot; r6=&quot;true&quot; src=&quot;https://lh3.googleusercontent.com/-rJaxoG7f_Ps/TYj8cmQg-6I/AAAAAAAAAXQ/YpAnJ1JmbIg/s320/f4.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  740. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/584681956322593419/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/03/focaccia.html#comment-form' title='45 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/584681956322593419'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/584681956322593419'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/03/focaccia.html' title='Focaccia'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://lh4.googleusercontent.com/-ClZangWwicI/TYj7BbviXsI/AAAAAAAAAXE/vxof7d0LjoY/s72-c/f1.JPG" height="72" width="72"/><thr:total>45</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-6560613311811684425</id><published>2011-02-09T12:54:00.003-08:00</published><updated>2012-10-25T20:45:15.928-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Chaat"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><title type='text'>Pav/Dinner Rolls</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;If you feel to have a Indian food in US, which you are sure you wont get with the Indian touch then the best thing is to dare to make it yourself. I was hesitant initially as I have never prepared bread earlier.. because of which I dint tell my husband about the making of pav.&lt;em&gt;&amp;nbsp;&lt;/em&gt;I decided.. if it was a hit I would present it to my husband and see the surprise on his face for a home made pav and if a&amp;nbsp;flop would keep my lips zipped for that day;)...No...no don&#39;t misunderstand...my hus is very cooperative towards cooking as he loves eating...I dint wanted to tempt him and give him nothing.Luckily the whole thing went so smooth that we enjoyed it with the bhaji...and I got a great wide opened mouth saying wow...from my hus...I should say that it made my day:).&lt;br /&gt;
  741. &lt;br /&gt;
  742. &lt;br /&gt;
  743. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;All purpose flour-1 and 1/2&amp;nbsp;cups+little for dusting&lt;br /&gt;
  744. Dry active yeast-1/2 packet&lt;br /&gt;
  745. lukewarm water-1/8 cup &lt;br /&gt;
  746. milk-3/4 cup&amp;nbsp;(lukewarm) &lt;br /&gt;
  747. butter-1 and 1/2&amp;nbsp;tbsp + little for brushing&lt;br /&gt;
  748. sugar-1 tbsp &lt;br /&gt;
  749. salt-1/4 tsp&lt;br /&gt;
  750. Oil little&lt;br /&gt;
  751. &lt;br /&gt;
  752. Method Of Preparation:&lt;br /&gt;
  753. &lt;br /&gt;
  754. 1. Add&amp;nbsp; butter to&amp;nbsp;lukewarm milk and set aside. Mix yeast and water together along with sugar stir and set aside until frothy&lt;br /&gt;
  755. 2. Now add the salt and milk and butter mixture to the yeast and stir well.&amp;nbsp;Then add the flour to this mixture and mix.&lt;br /&gt;
  756. 3. Knead the dough by dusting &amp;nbsp;with little&amp;nbsp;all purpose&amp;nbsp;flour for at least 10 min.While starting the kneading process the dough would be sticky after kneading it should turn soft and elastic and less sticky.&lt;br /&gt;
  757. 4. Place this on a lightly oiled bowl and cover it with a damp towel.Keep it in a warm place to double.It took two hours for me to get the dough doubled.Depends on temperature at your place.&lt;br /&gt;
  758. 5. After that take the dough and roll it to a square&amp;nbsp;on a floured surface and then cut it into&amp;nbsp;6 pieces using knife.Roll each piece out in your palm to form a round shape (or rolls). Place them side by side on a baking sheet leaving&amp;nbsp;&amp;nbsp;little space in the middle and between each. &lt;br /&gt;
  759. set&amp;nbsp;them aside for about 30min to 1 hour to double.Cover with damp&amp;nbsp;towel. They will also stick to each other once doubled and will give the roll feel.&lt;br /&gt;
  760. 6. Pre heat the oven to 350F.Bake&amp;nbsp;the rolls&amp;nbsp;for 10 to 15 min&amp;nbsp;. Take them out,brush with little butter on top and bake for another 5 to 10 min until golden brown.All together the baking time would be 20 to 30 minutes.&lt;br /&gt;
  761. 7. Cool them and serve as chaat or for dinner or breakfast.&lt;br /&gt;
  762. &lt;br /&gt;
  763. &lt;br /&gt;
  764. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-XemNLvI/AAAAAAAAAMw/w1Pwe9BU8wU/s1600/pav1.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; h5=&quot;true&quot; height=&quot;240&quot; src=&quot;http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-XemNLvI/AAAAAAAAAMw/w1Pwe9BU8wU/s320/pav1.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  765. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-apAxMXI/AAAAAAAAAM0/eP58avu17UQ/s1600/pav2.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; h5=&quot;true&quot; height=&quot;240&quot; src=&quot;http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-apAxMXI/AAAAAAAAAM0/eP58avu17UQ/s320/pav2.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  766. &lt;span id=&quot;goog_48392456&quot;&gt;&lt;/span&gt;&lt;span id=&quot;goog_48392457&quot;&gt;&lt;/span&gt;&lt;br /&gt;
  767. &lt;br /&gt;
  768. &lt;br /&gt;
  769. Tips:&lt;br /&gt;
  770. 1. Don&#39;t use too much of flour for dusting.The stickiness of the dough should turn to softness by kneading.&lt;br /&gt;
  771. 2. To check if inside is cooked insert a tooth pick and it should come out clean.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/6560613311811684425/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/02/pav.html#comment-form' title='8 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6560613311811684425'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6560613311811684425'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/02/pav.html' title='Pav/Dinner Rolls'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-XemNLvI/AAAAAAAAAMw/w1Pwe9BU8wU/s72-c/pav1.JPG" height="72" width="72"/><thr:total>8</thr:total></entry></feed>

If you would like to create a banner that links to this page (i.e. this validation result), do the following:

  1. Download the "valid Atom 1.0" banner.

  2. Upload the image to your own server. (This step is important. Please do not link directly to the image on this server.)

  3. Add this HTML to your page (change the image src attribute if necessary):

If you would like to create a text link instead, here is the URL you can use:

http://www.feedvalidator.org/check.cgi?url=http%3A//www.funwidfud.blogspot.com/feeds/posts/default/-/breads%3Fmax-results%3D1000

Home · About · News · Docs · Terms

 
Copyright © 2002-9 Sam Ruby, Mark Pilgrim, Joseph Walton, and Phil Ringnalda