Showing posts with label Bakery Snack. Show all posts

Tuesday, July 21, 2020

Muttai Puffs | Egg Puffs

Muttai Puffs, a Indian style puff pastry with spicy egg masala inside. Like Veg Puffs, these egg puffs are also most common in tea kadai/bakery snacks around midday/evening across Tamilnadu. With hot coffee or chai/tea, those puffs taste awesome and quite fulfilling too. Like i had already mentioned in my veg puffs post, i'm not a great fan of savory puffs occasionally i can eat one fully without any fuss.

But ST is such a huge fan of all types of puffs, so whenever i buy puff pastry, reserve a bit of puff pastry to make these egg puffs or veg puffs for him. As an adherent fan of puffs, he gives a big thumbs up for this egg puff and said it tastes exactly like bakery egg puffs. So if you're looking for bakery style egg puffs, do give a try on this recipe.

Puff Pastry

In today's recipe, I have used the brand "Tenderflake" for puff pastry. In the past, I tried a couple of other brands of puff pastries and it all works fine for making these egg puffs. With a single puff pastry, you can make 4 large puffs or 6 small puffs.

Make sure that the puff pastry is at room temperature before stuffing it with eggs. Transfer the puff pastry from freezer to refrigerator in the previous night itself, so the next morning, the puff pastry is perfectly thawed and ready to use.

Tips to make delicious Egg Puffs

Don't overcook the eggs, make sure to boil the egg until the yolk is firm & yellow.
Make sure that the spices in the masala are little overpowering, that way it tastes perfect with puff pastry.
Depending on the size you want, you can cut the eggs into half or quarter.

Related: How to make mini apple bite with Puff Pastry

For the last one week, i have been waiting outside after sunset to get a glimpse of neowise comet and still haven't gotten a chance to see it. Knowing that it won't come our way for another 6766 years makes it wanting to see even more. After repeatedly talking about this for the past one week, ST also got interested and for the two or three days we're roaming around our area with compass turned on in our phone. With no luck, yesterday we took a drive after 10 PM to the nearby park for a wide view of the sky which we thought would give a better chance to spot the comet. Again no luck, still have a couple of days left before it vanishes, will see?

Whenever i come to know about astronomic events in our place, i literally pester ST to spot it and he also doesn't have much choice so join me. Right from spotting the ISS, lunar eclipse, solar eclipse and the list goes on.Still remember the time when we were in Houston, i set alarm for early morning on winter days to witness the lunar eclipse.

With coats and caps on, we were the only couple standing outside in the cold weather to watch. Right from childhood, i have been obsessed with all astronomy events but didn't have much source to know the exact time & direction back then. Now that it's easy to access all the sources, sky gazing is one of my favorite time passes. Ok, Thanks for reading till the end. Now coming back to the recipe, this has nothing to do with egg puffs recipe, just thought of sharing my interest. Now let's check out the egg puff recipe.

Muttai Puffs | Egg Puffs

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Puff Pastry - 1/2
Boiled Egg - 1
Onion - 1/2
Tomato - 1/2
Ginger garlic paste - 1/2 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam Masala powder - 1/4 tsp
Coriander leaves - few
Oil - 1/2 tsp

Procedure

Slice the onions thinly and tomato into small pieces. Heat the pan with oil, add the onions with a pinch of salt. Saute till the onions are translucent and then add the ginger garlic paste and saute till it's aromatic.

Next add the tomatoes , spices(turmeric, red chili, coriander & garam masala powder) & salt. Mix it well. Add 1/4 cup of water and cook till the onions are soft and the raw smell of the spices are gone.

Once the onion tomato masala are thick, switch off the flame and then add the coriander leaves and mix well. Let the masala cool completely. In the mean time, cook the egg and slice it vertically.

Preheat the oven @425 F. Cut the puff pastry into 4 equal size, take only two pieces and put the remaining in the freezer. Take one piece of puff pastry and slightly stretch it with rolling pin.Place a tbsp of masala in one end of puff pastry and place an half a egg with yolk side down and put another tbsp of masala on the top of egg.

Take the other side of puff pastry and cover the egg and seal the edge by pressing it together(or you can fold this as squares, refer my IG Reels for folding as squares) and place it on the parchment lined baking tray.

Put it in the oven and bake it for 15-18 mins or until the top turn slightly brown.

Tasty and spicy Egg puffs/ Muttai Puffs is ready. Serve it with hot tea.

Related: How to make Veg Puffs

Notes:

Adjust the spices as per your liking.
I have used tender flake puff pastry.
If your tomato has more tartness, use just 1/4 of it. Otherwise the puffs would be too tangy
Make sure to cook the masala till all the moisture evaporates and oil oozes out from the masala
Make sure to cool the masala before stuff inside the puff pastry otherwise it would be soggy once baked

Monday, June 22, 2020

Tutti Frutti Bun | Bakery Style Sweet Bun

Tutti Frutti Bun, a mildly sweetened bun that tastes great with a cup of tea/coffee. It's more or less similar to the sweet buns that are available in South Tamilnadu tea/bakery shops. When i made tutti frutti from watermelon rind, had few recipes in mind to try it out and this sweet bun is one among them.

Watermelon tutti frutti tastes so similar to the traditional ones made with raw papaya and couldn't find any difference in taste and texture in baked goods. As for the buns,I have used the Tangzhong method and it never fails to impress me. As expected,the bun turned out soft and fluffy.To know more about Tangzhong method, check out my pav bread where i had explained a little more.

Jump To Recipe

During this quarantine time, i have been baking a lot and trying out all the baked goods that i had wanted to try and also from the bookmarks that are left untouched over years. It's been a while since i had bought a loaf of bread from store. Baking all the time seems overwhelmed at times, but most of the time it's so relaxing. More than cakes and muffins, i love to bake bread, buns and savory bakes, typically anything with yeasted dough !!

Ok, coming back to today's recipe, you can bake this bun without tutti frutti also, but keep in mind that the bun is very mildly sweetened so adding tutti frutti helps to enhance the sweet flavor a bit more, so i would highly recommend to add them. Now let's check out how to make this super fluffy sweet bun !!

Sweet Bun | Tutti Frutti Bun

Preparation Time : 1.5 hr | Cooking Time : 20 mins | Makes : 8
Recipe Category: Sweet Bun | Recipe Cuisine: Indian

Ingredients
All purpose flour - 1 cup
Sugar - 2 & 1/2 tbsp
Salt - 1/4 tsp
Instant yeast - 3/4 tsp
Butter - 1 tbsp
Warm Milk - 2 to 3 tbsp
Cardamon powder -1/4 tsp
Tutti Frutti - 1/4 cup
For the flour roux
All purpose flour - 1 tbsp
Milk - 1/3 cup
* See Notes section at the end if you're new in baking

Procedure

Measure and take one cup of flour, take one tbsp of flour from that and put it in a sauce pan for making roux.

Add 1/3 cup of milk into the sauce pan and place it on heat, stir it continuously until it's thick. Remove from the flame and let it cool a bit.

In the remaining flour, add the yeast, sugar, cardamon powder & salt and mix it well. Then add the butter and the prepared flour roux, mix it well with hands. Next add milk little by little and make a soft dough.

Knead the dough for 10 mins or until it's smooth and place it on the bowl and cover it with cling wrap and set aside for 1 to 1.5 hrs or until it's doubled.

After 1.5 hrs, punch out the gas from the dough and then add the tutti frutti & mix it well with the dough.

Divide the dough into eight equal parts and take each pieces of dough in between your palm and roll it smooth.

Place it on the baking tray.Do the same for the all the dough and cover it with cling wrap and set it aside for 30 mins.

Preheat the oven @ 400 F. After 30 mins, brush the top of bun with milk sugar mixture(add 1 tsp of sugar in 2 tbsp of milk and use it for brushing).

Place it in the preheated oven and bake it for 20-22 mins.

Tasty and fluffy Sweet Bun is ready !!!

Related: How to make Thengai Bun / Coconut Bun / Dilpasand

For more baking recipe, check out here

Notes:

While preparing the roux, make sure to stir it continuously, it tends to clump together at the bottom quickly.
Cool the roux completely before use it in the dough.
Kneed the dough well to get that soft , smooth & non-sticky dough.
Add more or less of tutti frutti as per your liking.
For more sweetness, you can add extra 1 tbsp of sugar.
Adding little sugar in the milk for brushing the top of the bun helps to get that dark color on the top.
While brushing the top of the bun with milk, don't over do it, otherwise, the milk drips and make the bun sticks to the pan and it's hard to remove from the pan once baked

Monday, June 8, 2020

Shortbread Cookies | Easy Cookie Recipe

Shortbread Cookies, a rich buttery delicious, melt in mouth cookies !!! It's a traditional Scottish cookies made from butter, flour & sugar and it's named so because of its crumbly texture not stretchy or chewy. Unlike many cookie recipe, shortbread cookies doesn't have any leavening agent like baking soda or powder. Still they are so light, crumbly and utterly delicious cookies !!! Instead of butter, shortenings are also used in the recipe, but i would highly recommend to use butter for great flavor.

When i heard the name short bread cookies for the first time, i was wondered what is it ??So,.

What is short bread cookies and how is it different from butter cookies??

Actually there is no difference between those two in terms of ingredients. The main difference is, in short bread cookies, the sugar is comparatively less compared to the butter cookies. It makes them crumbly and melt in mouth texture.

Next is baking temperature, short bread cookies are baked at lower temperature to retain its pale color. Where as butter cookies are baked at little higher temperature and also the extra sugar sugar in butter cookies give those dark colors because of caramelization.

Couple of year ago, bought a pack of french cookies from costco, we both liked it a lot. It's rich buttery cookies with moderate sweet and a hint of salt and we used to buy them whenever we were there, after a while, guess costco stopped to carry them. As these cookies has a hint of salt in it, ST always say that these cookies are so similar to it every time he had a bite. Adding salt in this cookies is optional but highly recommend because it gives a nice kick!!

But for me, it reminds me of the butter biscuits that are available in bakery shop around Tamilnadu, India. Those bakery biscuits are quite different from the regular biscuits, they are super crumbly and melt in mouth texture.

I'm not sure how they are made but these short bread cookies tastes so similar to them. Guess, it's similar recipe but different name in different place !!! As we both like these cookies a lot, i have been baking these cookies a lot during this lockdown. Now let's check out on how to make this delicious cookies.

Butter Cookies | Butter Biscuits

Preparation Time : 1 hr | Cooking Time : 10 mins | Serves : 12
Recipe Category: Cookies | Recipe Cuisine: Scotland

Ingredients
Butter - 5 tbsp
All Purpose Flour/Maida - 3/4 cup
Icing Sugar - 1/4 cup
Vanilla extract - 1/4 tsp
Salt -1/4 tsp
* see notes section at the end for all FAQ

Procedure

Take the room temperature butter in a bowl and whisk it for 2 mins and then add sugar & vanilla extract.

Again whisk it well until all combined together. Next add the flour and salt.

Mix it with your hands well until it all comes together as single mass(if the dough is dry and doesn't come together at this stage, add a couple of tsp of milk). Transfer the cookie dough into cling wrap and shape it as rectangular block.

Cover it well and refrigerate for 1 hr. Preheat the oven @ 350 F & Line the baking tray with parchment paper and keep it ready. Take the cookie dough from the refrigerator.

With sharp knife cut into 1/4 inch pieces. Place them on the baking tray.

With wooden stick poke some holes on each cookie. Place it on the preheated oven and bake it for 10-12 mins. Turn the cookie tray one time in between.

Remove from the oven and let it cool a bit and then transfer into wire rack to cool completely.

Once it's completely cooled. Store it in airtight container.

If you want chocolate covered cookies, melt about 1/2 cup of chocolate chips(you can use milk chocolate, semi-sweet or dark chocolate as per your liking, i have used semi-sweet chocolate) in a double boiler method or in microwave until it's all melted. Then dip each cookie in the melted chocolate and place it on the parchment paper. If you want any sprinkles, just add it immediately so it sticks to the chocolate well. Let it sit for an hour or until the chocolate sets !

For more baking recipe, check out here

As i baked the below batch for the school bake sale, i have added some colourful sprinkles :-)

Notes:

Instead of making rectangular shape, you can cut into any shape using cookie cutter.
Make sure to use the butter at room temperature.
Icing sugar helps to give the smooth texture.
Cookies firm up when it's completely cooled down.
It stays well for a week at room temperature.
Keep the dough at refrigerator helps to cut them nicely.
To make icing sugar at home, for 1 cup of sugar add 1 tbsp of corn starch and grind into super fine powder and use the required quantity in the recipe.
Here i have used unbleached all purpose flour.

Friday, March 20, 2020

Thengai Bun | Coconut Bun | Dilpasand

Thengai Bun, a soft bun with delicious sweet coconut & tutti frutti stuffing inside.It's one of the famous buns that you can find in almost all bakeries in Tamilnadu,India.

In bakeries across Tamilnadu, there are two types of coconut buns are famous, one is a bun with butter & coconut flakes on the top and the other type is this coconut stuffed buns. Out of those varieties, the coconut stuffed buns are my favorite. Usually it's in high demand at bakeries and available in only limited time.

During my last visit to India, in tiruppur(my in laws place), i had tasted the best coconut bun from some famous bakery(forgot the name). Entire kongu region itself has lot of bakeries in every corner of the street.

Related : How to make Pull Apart Garlic Bread

Even two days back on facebook, someone mentioned, there is no use of closure of colleges and schools in the Kongu region unless the bakeries are closed to avoid the outbreak of coronavirus. Honestly, it's 100% percent true.

If you're from that region, you might know this already. Ok, coming back to the recipe, first, ever since I had started baking the pav bread using Tangzhong method, I'm quite confident in making soft and fluffy buns at home without eggs. So here in the recipe, i have used the same technique for making the bun and it turned out so soft and fluffy

Related : How to make Turkish Baklava

Second, for the filling, here in the recipe I have used coconut flakes instead of fresh coconut. I have made these with both fresh coconut and coconut flakes, both are equally good. Using fresh coconut makes the inside juicy.

On the other hand, using coconut flakes increases the shelf life of the bun. As I had coconut flakes sitting idle in my pantry for a while, I just used to make it. So whatever you have, you can use them to make this delicious thengai bun.

Lastly, I have made them as small buns, it needs little patience to make them as individual small buns. Instead you can divide the dough into two, flatten the dough, spread the filling on one and cover it with another & seal the edges. Once baked, slice & serve. That's the quick way of making this bun. Ok, now let's check out on how to make this delicious thengai bun.

Related : How to make Tutti Frutti from Watermelon rind

Thengai Bun | Coconut Bun | Dilpasand

Preparation Time : 2 hrs | Cooking Time : 20 mins | Serves : 8
Recipe Category: Bun | Recipe Cuisine: Indian

Ingredients
All purpose flour - 1 cup minus 1 tbsp
Sugar - 1 tsp
Salt - 1/4 tsp
Instant yeast - 3/4 tsp
Butter - 2 tsp
Water - as needed for dough
For the flour roux
All purpose flour - 1 tbsp
Water/Milk - 1/4 cup
For the stuffing
Unsweetened coconut flakes - 3/4 cup
Tutti frutti - 1/2 cup
Sugar - 1/3 cup
Cashews - 2 tsp
Raisins - 2 tsp
Ghee - 1 tsp
Water - 2 tbsp
Cardamom powder - 1/4 tsp

Procedure

Measure and take one cup of flour, take one tbsp of flour from that and put it in a sauce pan.

Add 1/4 cup of water into the sauce pan and place it on heat, stir it continuously until it's thick mass. Remove from the flame and let it cool a bit.

In the remaining flour, add the yeast, salt & sugar, mix it well. Then add the melted butter and the prepared flour roux,mix it well with hands.

Add more water in to the flour and make a slightly sticky dough. Transfer the dough into the greased working surface.

Knead the dough for 3-5 mins or until the surface is smooth.Place it on the bowl and apply some oil on top and let it sit aside for 2 hrs or until it's doubled in size.

In the mean time, let's prepare the stuffing. Heat the pan with ghee, add the cashew and raisins, roast till the raisins are puffed up, then add the sugar, coconut, tutti frutti,cardamom powder and water. Mix it all together.

Let it in the flame for 2- 3 mins or until the sugar melts and it become a thick & sticky mixture. Let it cool completely. Take the dough and punch out the gas, divide the dough into 8 equal parts.

Take a dough ball, stretch it a little with rolling pin or hands, place the stuffing in the center and close the edges.

Pinch together the edges well. Keep the sealed edges downside and roll the dough between your palms until it smooth on the surfaces. Place it on the parchment lined baking tray.

Preheat the oven at 350 F.Cover the tray with kitchen cloth and let it proof for another 20 mins. Brush the top with some milk.

Place it on the oven and bake it for 20-22 mins. Brush the top of the bun with butter when it's hot.

Tasty and Soft Thengai Buns are ready.

Related : How to make Tutti Frutti Bun

Related : How to make Baked Samosa

Notes:

While preparing the roux, make sure to stir it continuously, it tends to clump together at the bottom quickly.
Cool the roux completely before use it in the dough.
Kneed the dough well to get that soft , smooth & non-sticky dough.
Instead of coconut flakes, fresh coconut can also be used.
Add more or less of tutti frutti as per your like.
To make flour roux, milk can also be used.
Stays good for upto 5 days in refrigerator.
Keep the leftover at refrigerator and warm it up in the microwave for 15 sec before serving.

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Tuesday, July 21, 2020

Puff Pastry

Tips to make delicious Egg Puffs

Don't overcook the eggs, make sure to boil the egg until the yolk is firm & yellow.Make sure that the spices in the masala are little overpowering, that way it tastes perfect with puff pastry.Depending on the size you want, you can cut the eggs into half or quarter.

Muttai Puffs | Egg Puffs

Monday, June 22, 2020

Sweet Bun | Tutti Frutti Bun

Monday, June 8, 2020

What is short bread cookies and how is it different from butter cookies??

Butter Cookies | Butter Biscuits

Friday, March 20, 2020

Thengai Bun | Coconut Bun | Dilpasand

Don't overcook the eggs, make sure to boil the egg until the yolk is firm & yellow.
Make sure that the spices in the masala are little overpowering, that way it tastes perfect with puff pastry.
Depending on the size you want, you can cut the eggs into half or quarter.