fatmanyash » Baking

Foccacia

yash — Fri, 21 May 2010 20:14:58 +0000

This is a fantastic recipe for foccacia which we use at our hotel. Dont be worried if the ammount of water seems inordinately high. the end product will be great.

Flour- 1kg
Dry yeast- 20 gms
Sugar-25 gms
Salt- 20 gms
Dry or fresh herbs to add inside the dough-5 gms
Salt to sprinkle on the top- as required.
Olive oil-80 gms
Warm Water-800 gms

In a mixing bowl, add flour, yeast, sugar and salt, and slowly add in the water.Keep mixing or kneading for 15 minutes to allow for good gluten formation .the doughwill feel almost too wet then , but thats part of the plan.If you have a dough mixer , its best to use that, and let the dough proof in the bowl itself.Oh at this point of time you can add in the herb flavouring(u can change the herbs and even add in chopped olives, sun dried tomatoes,roasted red onions)

after about 30-40 minutes, spread the dough out in a deep baking tray, greased with some of the olive oil.Since its a soft dough, you will not have to roll it out, but can just spread wih your palm.Let it proof again for a good half hour to 45 minutes.

make indentations on the surface of the bread dough, and brush, lavishly with the olive oil.reserve a little to brush after baking.

Bake at 190-200 C for upto 15 minutes.

the choc brownie from heaven…the day ashwini cooked dessert.

yash — Mon, 13 Apr 2009 09:24:02 +0000

deep dark chocolate , the darker the “betterer”-50 % cocoa content ++ is sexier-285 gms

eggs – 3 whole
castor sugar- 270 gms
flour 45 gms
cocoa , bitter, and dark again-85 gms
butter -185 gms
nuts – if u like them then u can add some, of any kind chopped

process of making the thing.

melt the butter and chocolate together.
sift the flour, cocoa,and add the chopped nuts to it.
whisk eggs and sugar till thick and fluffy. add in the butter, and choc mix.
fold in the flour, and nut thing, and bake at 375 F, 175 Deg C for about 25-30 mins. it should be tested, to see that it doesnt get too dry.
end result shld be nice and gooey like a propah brownie. cool down and dont share with any body.

in the century of the fruit cake or was?:”"..)it muffin

yash — Mon, 19 Feb 2007 19:59:35 +0000

450 gms butter – cream well till fluffy
alongwith 450 gms grain sugar till all sugar is incorporated.
whisk 11 eggs separately till mixed.
add the eggs a little at a time to the egg and sugar mixture.
add 1/4 tsp vanilla essence/altrnatively can add lime zest/rum/whisky/alcohl of choice.
sieve 550 gms of flour with 1/2 tsp of baking powder.Add 1/4 tsp dry or 20 gmcandied ginger+1/4 tsp cinnamon, nutmeg and some mixed cake spice. fold into the mixture.
Add some blackjack, i.e caramel, with a bit of water to keep it flowing, to add some more colour and flavour.

drop in muffin trays/or cake molds..bake at 375 deg F. 12-15 mins for muffins and 45 ++mins for cake.

for fruit cake replace 250 gms or more depending on how rich you want the cake to be of flour with dried fruits. mix them with the flour.end of the process add like flour.Aslo with fruit cake its better to replace the sugar with brown sugar.gives better colour and flavour.

IMPORTANT- after baking cake, baste with alcohol liberally.it will be better, not on the same day, but a day after and so on.
the fruits can also be soaked in alcohol before,the longer the better.
Also no BLOODY TUTTI FRUTTI -good quality nuts, dates, raisins .,black currants , candied ginger, candied orange peel,chopped up.