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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    Thengai Buns, DilKush and Man Pasand (4) - Baked Delights from South India

    Thenga Bun-16.jpg

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    Thengai Bun

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    Last edited: Apr 2, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Thengai Buns, DilKush and Man Pasand (5) - Baked Delights from South India

    man pasand

    Thenga Bun-21.jpg

    dil kush

    Thenga Bun-22.jpg

    Thenga Bun-23.jpg
     
    Last edited: Apr 2, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cooked Oats Bread - full of old-fashioned oats flavor!

    Uncookedoats - ½ cup

    Wheat flour - 1 ¼ cups

    Maida - 1 ¼ cups

    Active dry yeast - 7 gms

    Packed Light brown sugar - 3 tbsp

    Vegetable oil - 2 tbsp

    Salt - 1 tsp

    Hot water - as is necessary

    Combine 1 cup of water+salt+oats in a small saucepan. Bring to a boil, stirring. Cook uncovered, over medium heat for 5 mtes. Remove from heat, cool to 41-46 C.

    Method as usual for breads. Make sure, the dough is soft & not 'tight'.
    But, the combination of oats + wheat flour takes longer to cook. So, first time, it is better to avoid using a loaf tin & bake in a square or round tin, definitely not more than 2”high. Complete & thorough cooking is best ensured.
    This is very tasty & this has become my regular bread for home use!!

    cooked oats bread-1.jpg


    cookedoats bread-2.jpg


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    cooked oats bread-4.jpg

     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan Cornbread (1) - hot, moist, delicious & ready in 30 mtes!!

    I made this using skimmed milk powder.

    Non-dairy Milk - 355ml

    Distilled white viegar - 1 ½ tbsp

    Cornmeal - 1 cup -140gms

    Maida - 1 cup 125 gms

    Sugar - 3 tbsp

    Baking powder & baking soda - each 1 level tsp

    Salt - ½ tsp

    Oil - 2 tbsp

    Corn kernels - ½-1 cup (optional)

    Lightly oil a 9”*9” baking tin & preheat oven to 220 C

    In a small bowl, mix milk & vinegar set aside,

    Mix cornmeal, flour, baking powder, baking soda, and salt in a large bowl.

    Add the vinegar-milk mixture and oil.

    Add corn kernels at this stage, though it is optional. But gives a crunchy taste.

    Stir until just blended.

    Spread the batter evenly in the baking dish.

    Bake for 25-30 mtes till top is golden brown.

    Delectable when taken out of the oven; but can be served at room temperature also.

    Serve with non-dairy butter for breakfast!


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    Last edited: Apr 13, 2010
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vegan Cornbread (2)

    Photos continue.........

    5.jpg


    6.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Masala (Onion–Pepper) Buns (1) - great flavor!!

    Whole wheat flour - 1 cup

    Maida - 1 ¾ cups

    Active dry yeast - 7 gms

    Brown sugar - 1 tbsp

    Salt - 1 tsp

    Freshly minced onion - ¼ cup

    Pepper - 1 tsp, freshl powdered

    Shajeera (black jeera) - 1 tsp

    Hot water - as, necessary

    Usual method for bread; but shape into buns. The photos are self-explanatory.

    Cooking time - about 20 mtes at 180 C

    onion buns-1.jpg


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    Last edited: Apr 26, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Masala (Onion–Pepper) Buns (2)

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

    onion buns-5.jpg


    onion buns-6.jpg


    onion buns-7.jpg



    onion buns-8.jpg
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cinnamon Swirl Loaf - delightful, delicious et al!

    Prepare dough as directed for
    Cooked Oats Bread
    When the dough has risen, punch down dough.

    Roll out dough to a rectangle.

    Mix 1 tbsp sugar and 2 tsp ground cinnamon powder.

    Roll up dough, swiss-roll fashion.

    Pinch seam to seal & place in a greased loaf-pan.

    Let dough rise and bake as for usual bread.

    cinnamon swirl-1.jpg


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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Drizzled Buns (1)- classic, coffeetime favourites!!

    They bake on top of a rich caramel mixture. One minute after coming out of the oven,they should be inverted on to a serving plate, so that the hot caramel can drizzle down over the buns.

    Sugar - 3 tbsp

    Dry yeast - 7 gms

    egg - 1, beaten ( I used substitute)

    Maida - 2 ¼ cups

    Skimmed milk powder - 2 tbsp

    Salt - 1 tsp

    Butter - 3 tbsp melted

    Hot water - as is necessary

    Usual bread making procedure.

    Allow the dough to rise.

    Caramel Topping:

    Packed brow sugar - 3 tbsp

    Butter - 3 tbsp

    Dark corn syrup/liquid glucose - 2 tbsp

    Chopped almonds/walnuts/pecans

    Combine all the first three in a small saucepan & cook over medium heat, stirring constantly until bubbly & brown sugar dissolves. Remove from heat & stir in nuts.


    Pour this topping into greased 9” round tin.

    Divde the dough into 10-12 equal parts. Shape each into ball, dip in melted butter & arrange over caramel topping in pan.

    Let stand till doubled.

    Bake at 200 C for 10-12 mtes till brown.

    Cool about one minute, then invert buns onto serving plate.

    Serve warm at room temperature.

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    CS Bun4.JPG
     
    Last edited: May 6, 2010
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Drizzled Buns (2)

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

    CS Bun5.JPG


    CS Bun6.JPG


    CS Bun7.JPG


    CS Bun8.JPG


    CS Bun9.JPG
     
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