Step By Step photos for Breads, Pastries & Buns.

Healthy Seven-seed bread - eat bread the crunchy way!!

Follow the whole wheat flour or white bread recipe.

Add 1 tbsp each of the seeds given.

The photos are illustrative.

Some seeds on the bottom & top tend to fall off. It does not matter.

That is why I applied oil & sprinkled moost of the seeds as shown in the second photo.

Millk powder /milk is not necessary.

Adding hot water will do.

Bake at 220 deg c for 10 mtes & 180 deg c for 25 mtes.

 

Indian Cereals+Atta bread - very nutritious.

Typically Indian cereals for breakfast have entered the market. I combined them with whole wheat flour & made bread.

Combined cereals - 1 cup

Whole wheat flour - 2 cups

Instant dry yeast - 1 tbsp

Honey - 1 tbsp

Olive oil - 1 tbsp

Salt - 1 tsp

Hot water - 250 ml (about)

Method is the usual wheat flour bread method. I tried one half & the oter half is frozen for later use.

I used a small tin & baked in a preheated oven at 180 deg C for 25 mtes.

 

Indian Four grain Bread - full of nutrition!!

In Chennai we get yellow Corn (makai) rava, Bajra rava, samba what rava (lapsi) all, ideal for upma & porridge. I tried making bread adding them to whole wheat flour. The bread turned out amazingly soft & porous.
It had a mildlly crunchy texture!

Mix together:

Yellow corn rava, bajra rava & lapsi - 1 tbsp each

Whole wheat flour - 2 cups

Instant dry yeast - 1 tbsp

Oil - 2 tbsp

honey - 1 tbsp

salt - 1 tsp

Hot water - 250 ml (about)

For a change, I baked in a round in in a pre heated oven, first at 220 deg C for 10 mtes & 180 deg C for 25 mtes or till done.

 

Fruuit Bread - eat with plain butter..

Use the basic bread recipe.

After the first proving, roll to a rectangle, apply butter & dot with tutti fruitti, dry fruits & nuts.. Roll over & prove again. Proceed as shown in the photos.

 

Tomato bread - spice level is your choice.

I used half maida & half wheat flour . You can use any combo.
I added ready mix tomato soup concentrate, diluted with water & simmered.
Sprinkle oregano & chilli flakes.
The photos are illustrative.

 

Pastry cups with fillings - lends itself to a wide range of fillings.

For this, I made shortcrust pastry as per the second recipe in
http://www.indusladies.com/forums/966546-post1.html

For moulds, please refer to
http://www.indusladies.com/forums/1779242-post45.html

Chill the pastry in tins & bake in a pre heated oven at 200 deg C for 10-12 mtes or till golden.

Cool & tap – they will come out of the mould easily.

The fillings can be:
Cheese spread

Any jam

Pineapple preserve+cheese

Hummus

Caramel sauce with cream topping.

The variety is endless

.

 

Dry fruit Tarts - delicious & crisp!

For this, I made shortcrust pastry as per the second recipe:
Shortcrust pastry:!(1)
All ingredients should be a room temperature, but butter directly from fridge (not freezer).
Maida - 250 gms

Cod butter - 125 gms

Salt - a pinch

Sugar - 1 tbsp

Ice water - to mix.

Second method:
Use 2 cups maida + 2/3 cup cold vanaspathi + a pinch of salt + 6-7 tbsp ice cold milk. Procedure is the same.


Filling:

Mix to gether:

Melted butter - 1 tbsp

Sugar - 1 tbsp

Chopped walnuts - 1 tbsp

Tutti frutti - 2 tsp

Fill in the tart tins. No more cooking.

Caramel Tarts:

Make caramel sauce as give in

http://www.indusladies.com/forums/1773089-post8.html

Add 2 tsp cornflour mixed with a little water, add to sauce & simmer stirring, to make it thick.

Fill in the tartlets & top with praline.

 

Cheese Turnovers - a savoury pastry!!

For this, I made shortcrust pastry as per the second recipe in
http://www.indusladies.com/forums/966546-post1.html

Cut small squares, rolling between plastic sheets.

Brush with water on all sides.

Kee a blob of any cheese spread in the centre.

Turn over & fix to seal well.

Chill for an hour.

Bake at 200 deg C or 10-12 mtes or till golden.

 

Khari Biscuits & Vegetable Puffs (1) - our own Desi puff pastry!!

Frinds, the order in each collage is slightly shuffled. So, please bear with me & go by the numbers given in each collage.


This can be made using any one of:

Hydrogenated fat.

This is least messy & easy to handle. This gives the best, crispiest flakes. This is used in all commercial/bakery puffs

Margarine

Good, but less crispy than the previous one.

Butter

Good, but messy when rolling

You can add jeera, ajwain, coarsely powdered pepper, chilli powder to the dough.

For 100 gms maida, use 50 gms fat. Though the proportion is similar to shortcrust pastry; the method of rolling & layering, gives crispness.

Measure out 100 gms maida & 50 gms fat.

Melt the fat, cool to room temperature & then refrigerate.

When it reaches spreading consistency, whisk well.

Make a dough with maida, spice if any, salt & ice water.

Wrap this in plastic sheet & keep refrigerated.

Start working when both are cold.

Roll dough to an oblong, dusting with maida.

Spread whisked fat all over.

Cut into 3 parts, A B & C.

Roll A fist, keep on C & roll again.

Finally keep this (double) roll on B & roll again.

Tuck in the ends & refrigerate wrapped in a plastic sheet, cover with a wet cloth & refrigerate till firm.

Roll, fold twice over.

Cut into squares or rectangles.

Smear the top lightly with water.

Bake in an ungreased sheet at

250 deg C for 10 mtes
180 deg C for 20 mtes.

For vegetable puffes, make any DRY SPICY FILLING & proceed.

 

Khari Biscuits & Vegetable Puffs (2) - our own Desi puff pastry!!

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