Step By Step photos for Breads, Pastries & Buns.

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Mar 28, 2009.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rajma Tea ring (1) - my own Desi version, for sure!!

    Make

    basic dough

    Rajma Masala
    but, fairly thick.

    Punch down the risen dough and spread into a rectangle.

    Spread butter over dough & spread the rajma mixrture, leaving 1” margin alround.

    Roll up like swiss roll, beginning from the longer side.

    Pinch ends to seal.

    Arrange in a circle on a greased cookie sheet.

    Pinch ends of dough together to seal.

    With sharp knife, cut 2/3 of the way through ring t 3-4 cm intervals, leaving the centre of the ring intact.

    Gently lay each section on its side, cut side up to show the filling.

    Brush with oil & cover loosely with plastic wrap & stand till it rises.

    Bake at 180C for 25-30 mtes or till done.
    Rajma ring-1.jpg

    Rajma ring-2.jpg

    Rajma ring-3.jpg

    Rajma ring-4.jpg

    Rajma ring-5.jpg

     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rajma Tea Ring (2)

    Photos continue.............
    Rajma ring=6.jpg

    Rajma ring-7.jpg

    Rajma ring-8.jpg

    Rajma ring-9.jpg

    rajma tea ring-10.jpg
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Easter Bread Basket (1) - posting in advance for your convenience!

    Active Dry Yeast – 7 grams

    Egg or Egg Substitute – 1

    Melted Butter – 6 tablespoons

    Salt – ½ tsp

    Sugar – ½ cup

    Orange Juice – ¾ cup

    Grated orange peel – 1 tsp

    Nutmeg – 1/2tsp

    Tutti frutti – ½ cup

    Raisins – ½ cup

    Maida – 2 cups

    Wheat flour – 1 cup

    Warm water – to knead

    For glaze:

    Melted Butter – 2 tablespoons

    Sugar – 2 tablespoons

    Make dough using all ingredients, using warm water to knead as for bread.

    Crumble aluminum foil sheets for making a basket outline on a baking tray – thick at the large
    end and a single sheet at the bottom. Make two strips for basket handle and top layer. Make
    sure the basket is thick enough to hold the bread strips.

    Make a long braid with three strips of dough for the handle. Bend it and lay over the foil strip.

    Make similar two strips, and place them on the shown places in the basket.

    Make 4 swirls and arrange as shown.

    Now, weave four strips as shown in Apple Pie and arrange as shown in the photo.

    Once the basket is assembled, press and push the tops underneath the braid. Fill any small
    holes with dough and turn the ends to give a neat look.

    Carerfully brush the whole basket with 2 tablespoons of butter and sugar. Let rise until almost
    doubled.

    Bake in a moderate oven ( 180 degrees) for 25 minutes until browned.

    Easter Bread-1.jpg

    Easter Bread-2.jpg

    Easter Bread-3.jpg

    Easter Bread-4.jpg

    Easter Bread-5.jpg

     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Easter Bread Basket (2)

    Photos continue...............

    Easter Bread-6.jpg

    Easter Bread-7.jpg

    Easter Bread-8.jpg

    Easter Bread-9.jpg

    Easter Bread-10.jpg
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Easter Bread Basket (3)

    Photos continue................

    Easter Bread-11.jpg

    Easter Bread-12.jpg

    Easter Bread-13.jpg

    Easter Bread-14.jpg

    Easter Bread-15.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Easter Bread Basket (4)

    Photos continue..............

    Easter Bread-16.jpg

    Easter Bread-17.jpg

    Easter Bread-18.jpg
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    .Bajra (Pearl Millet) - Methi Bread - with the flavour of pepper!!

    Maida - 2 ½ cups

    Bajra flour - ½ cup

    Dry yeast - 7 gms

    Butter - 1 tbsp

    Brown sugar - ¼ cup

    Pepper powder - 1 tsp (freshly & coarsely powdered)

    Kasuri methi - 2 tsp (crushed between palms)

    Salt - 1 tsp

    Hot water - 220-250 ml

    Usual method as for bread.


    Since bajra has no gluten content, the bread becmes dense on increasing it. You can use half atta + half maida. Then also, you get a compressed consistency only.

    meti-bajra bread-1.jpg

    meti-bajra bread-2.jpg

    meti-bajra bread-3.jpg

    meti-bajra bread-4.jpg

    meti-bajra bread-5.jpg
     
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    Chitvish Moderator IL Hall of Fame

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    Thengai Buns, DilKush and Man Pasand (1) - Baked Delights from South India

    I tried this using yeast dough, as per
    Basic Dough for Bread Rolls (1)


    If puff pastry sheets are available, they can be used. I have used the following combination of fillings:
    1. Thengai Bun - Freshly Grated Coconut, Brown Sugar, Glace Cherries ( chopped), Tutti Frooti, a pinch of cardomom powder and condensed milk to bind.

    2. Dil Kush - Any store bought cake can be crumbled and used in combination with the above ingredients, in which case avoid cardomom powder. I used store bought plum cake.

    3. Man Pasand - Sweetened Khoa, chopped nuts, raisins, two teaspoons each of maida, sugar and butter.

    You can customise your filling!

    The baking method is the same as for breads. It is baked at 180 degrees for 20- 25 minutes.

    The photos are self illustrative.

    Thenga Bun-1.jpg
    Thenga Bun-2.jpg
    Thenga Bun-3.jpg
    Thenga Bun-4.jpg
    Thenga Bun-5.jpg
     
    Last edited: Apr 3, 2010
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thengai Buns, DilKush and Man Pasand (2) - Baked Delights from South India

    Thenga Bun-6.jpg

    Thenga Bun-7.jpg

    Thenga Bun-8.jpg

    Thenga Bun-9.jpg

    Thenga Bun-10.jpg
     
    Last edited: Apr 2, 2010
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thengai Buns, DilKush and Man Pasand (3) - Baked Delights from South India

    Thenga Bun-11.jpg

    Thenga Bun-12.jpg

    Thenga Bun-13.jpg

    Thenga Bun-14.jpg

    Thenga Bun-15.jpg
     
    Last edited: Apr 2, 2010
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