Step By Step photos for Cakes, Muffins,Cookies, Biscuits.......

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Dec 16, 2008.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Wheat germ-Cake mix-Spice Bars(2)

    Photos continue............
    Cereal Spice Bars-6.jpg

    Cereal Spice Bars-7.jpg
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless Strawberry Swiss Roll (1) - stylish, lovely & sooooo tasty!

    Beat together:

    Maida - 100 gms

    Baking powder - 1 tsp

    Cooking soda - ¼ tsp

    Butter - 50 gms

    Condensed milk - 130 ml

    Strawberry essence - ½ tsp

    200 deg 15 mtes till golden.

    Fill roll with sweetened whipped cream +strawberry crush & chopped fresh strawberries.

    Proceed as for swiss roll.
    First time roll with the tea towel & keep in the fridge.
    Second time, roll with paper & refrigerate.
    Next, peel the paper & slice.
    Instead of strawberries & cream, thick sweetened custard & chopped pineapple can be substituted.
    strawberry swiss roll-1.jpg

    strawberry swissroll-2.jpg

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    strawberry swissroll-4.jpg

    strawberry swissroll-5.jpg
     
    Last edited: Feb 7, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless Strawberry Swiss Roll (2)

    Baked & ready to invert on butter paper

    strawberry swissroll-6.jpg
    Lifting from the tin
    strawberry swissroll-7.jpg

    Invert carefully
    strawberry swissroll-8.jpg
    Ready to be rolled with paper & tea towel.
    strawberry swissroll-9.jpg
    Start rolling

    strawberry swissroll-10.jpg
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless Strawberry Swiss Roll (3)

    Keep in the frisge
    strawberry swissroll-11.jpg
    Unroll gently
    strawberry swissroll-12.jpg
    Spread sweetened crea
    strawberry swissroll-13.jpg
    Pour crush
    strawberry swissroll-14.jpg
    Spread evenly
    strawberry swissroll-15.jpg
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Eggless Strawberry Swiss Roll (4)

    Arrange chopped strawberries
    strawberry swissroll-16.jpg
    Roll again & refrigerate
    strawberry swissroll-17.jpg
    Ready to cut
    strawberry swissroll-18.jpg
    Slice carefully
    strawberry swissroll-19.jpg
    Decorate with extra strawberries
    strawberry swissroll-20.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Neapolitan cake (1)– attractive, tricoloured cake!!.....

    For this cake, I used egg replacement.

    Butter - 180 gms

    Sugar - 180 gms

    Maida - 240 gm

    Eggs - 3

    Baking powder - 1 tsp

    Drinking chocolate powder - 30 gms

    Strawberry essence & red colouring

    Cream butter & sugar & then beat in eggs one by one.

    Sieve maida with baking powder & fold in.

    Put 1/3 of the mixture in a greased square tin.

    Put ½ of the remaining mixture into a bowl, add chocolate & a tsp of vanilla essence.

    Spread this mixture over the first.

    Now colour the remaining mixture pink, flavor with strawberry essence & place it on top of the chocolate mixture.

    Bake at 35 deg f for 45 mtes or till done.
    cake-1.jpg

    cake-2.jpg

    cake-3.jpg

    cake-4.jpg

    cake-5.jpg
     
    Last edited: Apr 26, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Neapolitan cake (2)

    Photos continue.............
    cake-6.jpg

    cake-7.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bourbon Biscuits (1) - we rush to buy it in shops!!

    Maida – 180 grams

    Cocoa – 50 grams

    Butter – 120 grams

    Sugar – 120 grams

    Egg Yolk – 1

    Water – 1tsp

    Vanilla – ½ tsp

    Butter Cream Icing – Make plain vanilla icing. Add some essence to it. If cocoa, a tsp can be added. Another option is to add melted chocolate until the flavor required.

    Sieve flour, cocoa, sugar. Add butter and mix till it is not soft to form balls nor too dry to fall apart.

    Add egg, essence and 1tsp water and mix till a smooth dough is formed. This dough is pliable, but for easier use we can chill it for 15mins.

    Spread on a butter paper, and roll thin.
    Mark in oblongs. Each piece should be atleast ¾ inch thick. ( Use a pastry wheel if available).
    Using a fork, prick all over and bake at 200 degrees for 20 minutes.
    Allow to cool well. Sandwich with cream.
    Chill the biscuits again for close to 10 mins, for the cream to set well.
    Store in an Bourbon1.JPG

    Bourbon2.JPG

    Bourbon3.JPG

    Bourbon4.JPG

    Bourbon5.JPG airtight box in room temperature.

     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Bourbon Biscuits (2)

    Photos continue...........
    Bourbon6.JPG

    Bourbon7.JPG

    Bourbon8.JPG

    Bourbon9.JPG

    Bourbon10.JPG
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chocolate Biscotti - a less common biscuit, baked twice!!

    Maida - 1 ¾ cups

    Cocoa powder - ¼ cup

    Baking powder - 2 tsp

    Softened butter - ½ cup

    Sugar - 2/3 cup

    Eggs - 2

    Semi sweet chocolate chips - ¾ cup

    White chocolate, chopped - 30 gms

    In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy.

    Gradually beat in cocoa and baking powder & bBeat for 2 minutes.

    Beat in the eggs one at a time.

    Stir in flour by hand.

    Mix in white chocolate and chocolate chips.

    Cover dough, and chill for about 10 minutes.

    Preheat oven to 375 degrees F (200 degrees C).

    Divide dough into two parts, and roll each part into a 9 inch long log.

    Place logs on lightly greased cookie sheet, about 4 inches apart.

    Flatten slightly.

    Bake for 20 minutes, or until toothpick inserted in center comes out clean.

    Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

    Cut each loaf into 1/2 inch wide diagonal slices.

    Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 160 degrees C) for 10 minutes.

    Turn cookies over, and bake for 7 to 9 minutes.

    Cool completely, then store in an airtight container.

    chocolate biscotti-2.jpg

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    chocolate biscotti-4.jpg

    Biscotti.JPG
     
    Last edited: Apr 16, 2010
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