Thursday, 30 April 2015

Marble Cake

Marble Cake
Marble Cake


I mentioned when I shared the Mocha Coffee Cake with Espresso Glaze my friend’s daughter, Saavani, loved the cake and wanted me to bake a cake for her. I decided to #FireUpYourOven" to make the same cake.


Disaster struck in the form of “NO COFFEE”! 

Being Dhulivandan or Rang Panchmi the day we play colours, all the shops were closed. That is when I decided to make a Marble cake.


A slight change in the ingredients and method gave me such a delicious and soft rich marble cake quite unlike the once I have eaten in the past.

Made me wonder why on earth I used to think that making a Marble Cake is beyond my capabilities.

This last month has been a wonderful journey with my friends, who like me have been preparing for this beautiful Mega Marathon that we have had. With a heavy heart I bid adieu to this series only to be back with more delicious bakes that I will make from my friends blogs.  For if I thought I will shrink the size of my bookmark list I am mistaken its grown by leaps and bounds!

Marble Cake

Ingredients:
  • 2 cups Maida/APF
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 12 tblspn butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 1 cup sour cream
  • 1 ½ cup milk
  • 2 tblspn cocoa dissolved in 1 ½ tblspn hot water

Method:
  • Grease an 8 inch pan.
  • Preheat oven to 350F/180°C.
  • Sift flour, baking powder, and soda, salt.
  • Combine butter and sugar at medium speed till pale and fluffy.
  • Add the sour cream and beat well.
  • Add 1 egg at a time and beat after each addition.
  • Add vanilla essence.
  • Add the flour alternating with milk the last addition should be flour.
  • Divide the flour in 2 parts.
  • In one add cocoa mixture and mix well.
  • The third will remain as vanilla.
  • In the   pan add vanilla batter the add chocolate next and with a knife mix the batter.
  • Bang the pan on the counter 3-4 times to settle the batter.
  • Bake for 45 minutes or till a skewer inserted in the cake come out clean.
  • Transfer the mould to a wire rack for 10 minutes then unmould and cool.

Marble Cake
Marble Cake



Day 26


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Wednesday, 29 April 2015

Mocha Coffee Cake with Espresso Glaze

Mocha Coffee Cake with Espresso Glaze
Mocha Coffee Cake with Espresso Glaze

For my younger ones birthday I wanted to order a cake for her.


Hubby and she were adamant that I should make the cake not order it.


That is when I, #FireUpYourOven"  (d)  to bake 3 cakes.

One was a Date and Walnut Cake,  A Pound Cake that I covered with ganache the third one was this delicious cake that was appreciated a lot.

In fact one of my friend's daughter asked me for a full cake for her.

Mocha Coffee Cake with Espresso Glaze

Recipe Source: Joy of Baking
Ingredients:
Mocha Coffee Cake with Espresso Glaze
Mocha Coffee Cake with Espresso Glaze

  • 2 cups Maida/APF
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 12 tblspn butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 1 cup sour cream
  • 2 tblspn cocoa dissolved in 1 ½ tblspn hot water
  • 2 tblspn coffee dissolved in 1  tblspn hot water
Glaze:

  • 1 ½ tblspn coffee dissolved in 2-3 tblspn water
  • ¾ cup powdered sugar
Method:

  • Grease an 8 inch bunt pan.
  • Preheat oven to 350F/180⁰C.
  • Sift flour, baking powder, soda, salt.
  • Combine butter and sugar at medium speed till pale and fluffy.
  • Add 1 egg at a time and beat after each addition.
  • Add vanilla essence.
  • Add the flour alternating with sour cream the last addition should be flour.
  • Divide the flour in 3 parts.
  • In one add cocoa mixture and mix well.
  •  in the second add the coffee and mix well.
  • The third will remain as vanilla.
  • In the bunt pan add a scoop of coffee, add vanilla, the add chocolate next to one another.
  • Bang the pan on the counter 3-4 times to settle the batter.
  • Bake for 45 minutes or till a skewer inserted in the cake come out clean.
  • Transfer the mould to a wire rack for 10 minutes then unmould and transfer to a serving tray.
  • Pour the glaze over the cake and let the cake cool completely before serving.
Mocha Coffee Cake with Espresso Glaze
Mocha Coffee Cake with Espresso Glaze

Day 25


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Monday, 27 April 2015

Victoria Sandwich Cake/ Victoria Sponge Cake

Victoria Sandwich Cake/ Victoria Sponge Cake
Victoria Sandwich Cake/ Victoria Sponge Cake

A delicious cake that has history around it!

You know I love anything that has a history so this one was to be baked. 

So let’s see the history here…

Careful ladies you are treading royal path here as
Queen Victoria lent her name to this traditional cake. She was said to have greatly enjoyed with afternoon tea.

This cake is often confused with sponge cake, it is baked in to shallow tins, sandwiched together with jam and finished on the top with a light dusting of castor sugar.

Try a little butter cream sandwiched in along with the jam filling.
The cake can be made in one tin too but apparently this method of using two tins to bake it gives better texture. The one tin has large air holes.
Surprised I #FireUpYourOven"  to make this cake? I had takers for it? Actually the person who finished it was my elder one Apeksha. For some reason, I do not remember why she was sulking, had not eaten anything since morning. No amount of cajoling was working so I let her be.

In the evening at around 4 pm she was hungry and came out of her room to see this cake. She sat down and finished it with that her usually sunny nature came out too! Even she could not remember why she was sulking!!

I forget what book I have copied it from. Once I go back to the library I will get the name and update it.
Victoria Sandwich Cake/ Victoria Sponge Cake
Victoria Sandwich Cake/ Victoria Sponge Cake

Victoria Sandwich Cake/ Victoria Sponge Cake

Victoria Sandwich Cake/ Victoria Sponge Cake
Victoria Sandwich Cake/ Victoria Sponge Cake
Ingredients:
  • 115g butter
  • 115 g castor sugar
  • 2 large eggs, lightly beaten
  • 115 g self-rising flour
  • Jam a little extra castor sugar
Method:
  • Preheat the oven to 180C/350F.
  • Cream the butter until pale, light and fluffy.
  • Fold in the eggs and flour a little at a time until totally incorporated
  • Spoon the mix evenly into 2 greased 18cm/7in sandwich tins, smoothing the top gently.
  • Place in the center of the oven, until well risen and golden.
  •  The top when lightly pressed should spring back.
  • This will take approximately 20-30 minutes.
  • Remove from the tins and turn onto a cooling rack immediately.
  • When completely cold, sandwich together with jam and sprinkle the top lightly with castor sugar.
Victoria Sandwich Cake/ Victoria Sponge Cake
Victoria Sandwich Cake/ Victoria Sponge Cake

Do come back tomorrow to check out what my friends and I dish out tomorrow...





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51







Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Fresh Strawberry Cake with Decoration Basics


Fresh Strawberry Cake

Fresh Strawberry Cake 


In the month of October 14 for Baking Partners we were to make Strawberry Cake. The cake was suggested by Divya Ashok of  Divya’s diner. She is an awesome cake designer, bakes and sells cake for birthdays, weddings etc.

 Divya had suggested making a fresh strawberry cake with simple cake decoration; these decorations were something we could use in future.

Actually Swathi had mentioned that we could use any fresh fruit, we had the option of making it eggless too but after seeing the delicious and beautiful cake that was attached I thought I will wait for strawberries to come to the market.

Needless to say I was late and now since I was late I decided to “Fire my Oven this April” in the month of February. The final cake was done on Valentine day!


Fresh Strawberry Cake
Fresh Strawberry Cake

Fresh Strawberry Cake with Decoration Basics

Recipe adapted from America’s Test Kitchen
Ingredients:
This recipe holds good for two 8”cake layers.
For the Cake:
  • 2 ¼ cup of Cake flour, sifted
  • 4 tsps of Baking powder
  • 1 tsp of Salt
  • 1 ¾ cups of Sugar
  • ¾ cup of Unsalted butter (1 ½ sticks or 12 tblspn)
  • 4 large eggs (or 6 large egg whites), room temperature
  • ¾ cup of Strawberry puree
  • ¼ cup of Milk
  • 2 tsps of Vanilla extract
  • 1 tsp of Strawberry extract (optional), if you don’t get good ripen strawberries


For the Strawberry Puree
  • 907 grms fresh Strawberries very ripe (frozen strawberries without sugar)
  • 1 tblspn of Sugar

Method:
For the Strawberry Puree:
  • Wash and hull fresh ripe strawberries. Cut it in to small pieces and transfer it to a bowl.
  • Add a tblspn of sugar and give a quick mix. Cover it and allow it to sit for 2-3 hours/ overnight in the refrigerator. Strawberries will become tender and juicy.
  •  Simmer the tender strawberries in a pan with ¼ cup of water for 20-25 mins in low flame. (Taking care not to burn any). Mash it well with a spatula and allow it to cool.
  •  Transfer the contents to the blender with ¼ cup of water and puree the cooked strawberries.
  •  Filter the puree to remove any chunky pieces. As this will result in a mushy cake.
  •  Again bring the filtered puree to the stove and slow cook it in low flame for another 15 mins. Reduce the puree to 1/4 cup. (If you have a little more puree that’s fine. You can use that as a filling later)
  • Strawberry concentrated puree is ready.


For the Cake:
  •  Preheat oven to 180°C/350° F.
  • Grease and dust (flour) two 8” pans.
  •  Take the butter cut it in to pieces and allow it to sit at room temperature.
  •  Break the eggs in a bowl and keep it ready.

Wet Ingredients:
  •  In a small bowl, take ¼ cup of cooked strawberry puree and add ¼ cup of milk and whisk it.
  •  Add vanilla extract & strawberry extract (optional).
  •  Whisk in eggs, one at a time and keep the mixture ready.

Dry Ingredients:
  •  In a large mixing bowl, sift cake flour.  (Standard substitution will be 1 cup cake flour = 1 cup of APF - 2 tblspn of APF + 2 tblspn of corn starch)
  •  Add baking powder and salt. Mix it slowly with a hand held mixer.
  •  Toss in softened butter and continue mixing till you get ‘bread crumbs’ like texture.
  •  Slowly add the wet ingredients mixture little by little and the cake batter is ready.
  • The colour of the batter is the colour of   the cake once baked and it’s not going to turn pink. So if you want the cake to look pink, add few drops of beet juice or red food dye. ( I added colour).
  •  Pour the batter equally in to two prepared pans. The mixture will not be runny and it will be difficult to spread. Don’t use spoon to spread it, instead drop the pans on the counter multiple times to level the batter.
  • Bake for 25-30 mins or until a skewer inserted comes out clean.
  •  Once done, remove the pans from the oven and let it sit in the counter for 10 mins.
  • (Tip: Press the bulges of the cake with a wet clean white cloth as soon as you remove from the oven. Taking care all the time not to burn your hands. You may not need to trim a lot of cake, while stacking also it gives clean edges.)
  •  Cover it with plastic wrap and transfer it to the freezer for a night. (Make sure your cake is completely wrapped and is not exposed, else your cake might turn dry).

 Decorating a Cake:
  •  Remove the cake from the freezer 4 hours before you start decorating and place it at room temperature.


Basic Butter cream Frosting Recipe
Ingredients:
  • 1 ½ cups of Unsalted butter, softened
  • 4 ½ cups of Powdered sugar, sifted
  • 3 tblspn of Heavy cream
  • A pinch of Salt
  • 1 tsp of Clear vanilla extract

Method:
  •  In a large mixing bowl, add softened butter and mix it till it becomes creamy.
  •  Add sifted powdered sugar, heavy cream, salt and clear vanilla extract and mix it for couple of mins. 
  • Delicious butter cream is ready.

Basic Cake Decoration:
 Keep your things ready.
You may need a turn-table( I do not have), cake board, a spatula, cakes, butter cream, a small spoon.

Method:
Levelling, Filling & Stacking the layers:
  • Trim the edges and level the cake.
  • Take a cake board. Add a spoon of frosting in the center and spread it. Top it with a cake layer. Trimmed edge facing down.
  •  Add a tblspn of strawberry puree to ¼ cup of frosting (Since my puree had been licked clean from the container I used plain butter cream).
  •  Mix it and fill it between the cakes. Spread evenly with a spatula.
  •  Stack another layer on top with trimmed side facing down.
  •  Add ½ cup of frosting on top and spread it evenly on the sides. Just make sure the cake is totally covered with frosting. This is called crumb coat. (We are just locking up the crumbs of cake with the frosting). Let it sit in the refrigerator for 1 hour.
  •  Remove the cake from the refrigerator and add generous amount of frosting on top and sides. Spread the frosting. You don’t need to have a smooth finish as we are going to have an unfinished look. (This is the look I wanted and could manage without stretching my art skills).

 For Unfinished look:
  • Take a spoon. With the rounded sided up slowly move on the sides from down to up, creating a pattern on the cake.
  •  Then on top creating a rustic unfinished look. It’s easy & very simple to follow.

 Rosette Cake:
Another popular and most beautiful decoration will be the rosette. It’s simple and very easy to follow. (May be someday I will have the courage to try this look).
Things needed:
Crumb coated cake, decorating bags, 1M tip & turn-table
Method:
  • Cut the ends of decorating bags and insert tip 1M inside.
  • Place the bag on a cup and fill ½ of decorating bag with frosting.
  • Roll the edges and you are all set to pipe.
  • Start in the lower side of the cake. Make a dot and pipe all around the dot like a circle. Go all the way around the cake. Try not to leave space between the roses.
  • In the end cover-up all the spaces with the frosting. 


Fresh Strawberry Cake
Fresh Strawberry Cake

Day 24


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Saturday, 25 April 2015

Sweet Potato Pound Cake

Sweet Potato Pound Cake
Sweet Potato Pound Cake
“Mamma what a beautiful cake can I have some!”

These words my ears pine hear.

Words I hear very rarely!

I let them eat before I mentioned that it’s Sweet Potato Cake!
Sweet Potato is something they do not eat!
So friends #FireUpYourOvento make this amazing cake!

Sweet Potato Pound Cake
Sweet Potato Pound Cake

Sweet Potato Pound Cake

Sweet Potato Pound Cake
Sweet Potato Pound Cake
Recipe Source: Here 
Prep: 25 Min.
Bake: 50 min. + cooling
Makes: 12 servings
Ingredients:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground dalchini/cinnamon ( I did not use)
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼   tsp ground nutmeg (I did not use)
  • 2 cups cold mashed sweet potatoes

Glaze:
  • 1 cup confectioners' sugar
  • 1 tsp grated orange peel
  • 3 to 5 tsp orange juice

Method:
  • Preheat oven to 180°C/350°F.
  • Grease and flour a 10 inch bunt pant.
  • In a large bowl, cream butter and sugar until pale and fluffy.
  • Add eggs, one at a time, beat after each addition. Beat in vanilla.
  • Sift the flour, baking powder, baking soda, salt and cinnamon, nutmeg if using.
  • Add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff).
  • Transfer to the pan and bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze:
  • In a small bowl, combine the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. 


Note: 
  • Crush all the lumps in the sugar before adding the juice.




Day 22


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Friday, 24 April 2015

Apple Upside Down Cake

Apple Upside Down Cake
Apple Upside Down Cake

Picture this scene…

You are  alone when you  baked this cake. It was done it was cooling on the dining table.

The main door opens and all the noise that accompanies the girls follows with silence, deadly silence, scary silence!

They walk in the kitchen and say,” Mamma the cake looks amazing!” Pleased I walk out to see the apple slices have disappeared! They have been peeled off the cake. Explains the silence!

So I #FireUpYourOven“to bake it again this time I took pictures first before I let them alone with the cake.
Apple Upside Down Cake
Apple Upside Down Cake

Apple Upside Down Cake

Ingredients:
For the fruit layer:
  • 2 tblspn butter 
  • ½   cup sugar
  • 3 apples, sliced thin

For the Cake:
  • 3 tblsps milk
  • 3 large eggs
  • 1 ½ tsp vanilla
  • 1 ½ cups sifted cake flour**(see below)
  • ¾ cup sugar
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 13 tblspn unsalted butter, softened [184 grms]

Method:
  • Grease the cake mould with butter.
  • Sprinkle the sugar. Arrange the apple slices. Set aside.
  • Preheat your oven to 180C/350 F.
  • Lightly whisk together milk, eggs and vanilla in a medium bowl.
  • Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended.
  • Add the butter and half the egg mixture, and mix until dry ingredients are moistened.
  • On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides.
  • Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.
  • Pour batter into prepared pan. Smooth surface with a spatula.
  • Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean.
  •  Let cake cool on a rack in the pan for 10 minutes before inverting onto a greased wire rack.
  • If using a loaf pan, flip the cake over so the top is up.


**For making Cake flour at home - Take one cup of all purpose flour and remove 2 tbsp from it. Replace the 2 tbsp flour with corn flour and sift together 2-3 times. Cake flour is ready to use.

Apple Upside Down Cake
Apple Upside Down Cake






Day 21


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Thursday, 23 April 2015

Melon Pan (Japanese Melon Bread)

Melon Pan (Japanese Melon Bread)
Melon Pan (Japanese Melon Bread)

In the We Knead to Bake group Apana had chosen the Melon Pan.

 We had loved it but in my site crash I have lost this delicious bread. 

So isn’t this a good excuse to “#FireUpYourOven”? On the day I baked these we had some unexpected guests so no pictures of the new Melon Pan making do with the old ones only.

The name itself seemed so different that I was intrigued.

Needless to say it was baked and over in no time.

This bread is a Japanese bread they call “Melon Pan”. There are no melons in this bread. Pan is bread in Japanese. This bread is made as buns and is basically soft, rich and somewhat sweet bread covered by a layer of crunchy cookie.

The melon may come from the sugar cookie topping is usually scored in a crosshatch pattern. This is similar to the Japanese presentation of a melon wedge which is also cut into a crosshatch pattern, and bent backwards for serving. Or it could be that the surface of the cookie dough is cracked much like rock melon or cantaloupe, and hence the name. Apparently, some Japanese bakers also use melon extract in these buns to add fragrance.

The bread dough for these buns is generally plain; you can add chocolate chips, cream cheese, and custard / pastry cream or even chopped chocolate. The choice is yours.

The cookies dough is again open to any tweaks you choose chocolate, green tea, pineapple, etc if you like.

Both dough are made with egg as this gives the bread a better texture. If you don’t eat egg, you can leave them out, but substitute for it in the bread dough with a ¼ cup of curd/ yogurt.

Melon Pan taste best on the day they are made. If you are left with any Melon Pans for the next day warm them slightly before serving.

This recipe makes 8 burger bun sized (the ones we get in India) Melon Pan. You can bake a half batch or even make smaller Pan by dividing both dough into 10 or 12 instead of 8.

Please see this video before you start making the bread.  http://www.youtube.com/watch?v=5z0e-GKJA10
Melon Pan (Japanese Melon Bread)
 Melon Pan (Japanese Melon Bread)

Melon Pan (Japanese Melon Bread)

Adapted from A Bread A Day 
Yield: 8 medium to largish Melon Pan
Ingredients:
For bread dough:
  • 1 ¾   cups maida/ all-purpose flour (plus extra as required)
  • 2 tbsp milk powder
  • 1 tsp instant yeast
  • ½ tsp salt
  • 1/3 cup cold water
  • 1 egg, beaten
  • 1 tbsp sugar
  • 25gm butter, at room temperature
  • 1/3 cup chocolate chips

For cookie dough:
  • 1 1/3 cups all-purpose flour
  • ¾ tsp baking powder
  • A large pinch of salt
  • 60gm butter, at room temperature
  • ¼ cup castor sugar (increase to 1/3 cup for sweeter dough)
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 tsp lemon zest
  • Castor sugar for dusting (granulated sugar will do too)

Method:
  • Before you start watch this video.
  • Whisk together the flour, powdered milk, yeast, and salt in the bowl.
  •  In a small bowl, beat the egg and cold water till well blended. Add this to the flour mixture in the bowl.
  • Knead (on low speed in the food processer or with the handheld mixer) till the dough comes together.
  • Now increase the speed to medium speed to get stiff dough.
  • Add the sugar and knead well.
  • Now add the butter and knead (first at slow speed and then on medium) until the butter is completely incorporated into the dough and the dough becomes smooth and elastic. The reason you knead the dough is that a well-kneaded dough develops gluten.
  • Shape the dough into a ball, and place it in a lightly oiled bowl. Cover and let it rise for about an hour or till double in volume.

As the dough is rising make the cookie dough:
  • Whisk together the flour, baking powder and salt.
  • In a bowl cream the soft butter and sugar till fluffy.
  • Beat in the egg and vanilla extract till combined.
  • Add the flour mixture, lemon zest.
  • Beat until just combined.
  • Shape the dough into a cylinder to make the flattening job easier and wrap in cling film.
  • Refrigerate the dough until required.

Meanwhile the bread dough:
  • Place it on a lightly floured work surface.
  • Lightly grease your baking sheet or line it with parchment. Deflate the dough gently and divide it into 8 equal portions. Cover them all and work on one portion to prevent drying out.
  • Shape each portion into a smooth ball like for bread rolls.
  • Unwrap the reasonably firm cookie dough cylinder.
  • Slice the cylinder into 8 equal portions.
  • Flatten the cookie dough between two pieces of plastic sheets or cling film with a flat bottomed pan. It should be reasonably thin
  • Take a ball of slightly puffed bread dough do not deflate it
  • Place the circle of cookie dough on top of it.
  • Gently press the cookie dough edge to the bread dough ball so that it covers the top and sides of the ball, but leaves the bottom open.
  • Holding the covered bread dough by the underside gently press it into some castor sugar.
  • Then using a scraper or the blunt side of a knife, mark the top of the cookie dough side of the bread roll with a cross hatch/ diamond pattern. Mark deep pattern without cutting the cookies dough layer otherwise it will disappear when the bread rises and bakes.
  • Transfer to the greased or parchment lined baking sheet.
  •  Repeat this with the remaining cookie dough and bread dough balls. Let them rise for an hour under cover.
  • Towards the end of one hour preheat the oven to 180°C/ 350°F for about 25 minutes, until the tops of the Melon Pan just start turning brown.  (If you let them brown too much, the underside of the bread will burn.)
  •  Transfer to a wire rack to cool thoroughly.

 
Melon Pan (Japanese Melon Bread)
Melon Pan (Japanese Melon Bread)


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Wednesday, 22 April 2015

Orange Marmalade Scone Ring

Orange Marmalade Scone Ring
Orange Marmalade Scone Ring

I have love Enid Blyton stories!!

You don't know Her? 

For those who do not do not know her, she was an British author who has churned out books that are enjoyed by kids from babyhood to teenage.

But  coming back to Enid Blyton books my favourite were Famous Five. They went camping,solved strange cases etc. all on their own and  always used to eat scones, tea cakes, ices…

But natural I had to make this scone.

I started out with the homemade plum jam that Vivek had given, but last minute I changed my mind. Wish I had not, I would have had lovely contrast not to mention everyone loves the jam. 

Vivek are you listening?
Orange Marmalade Scone Ring
Orange Marmalade Scone Ring

Orange Marmalade Scone Ring

Recipe Source: Women’s Weekly (Baking)
Ingredients:
  • 2 cups (300 grams) self raising flour-sift
  • 1tblpns caster sugar
  • 30g butter, chilled and chopped coarsely
  •  3/4 cup (180ml) milk
  • 1 egg yolk
  • 1/4 cup orange marmalade
  • 1/2 cup raisins -coarsely chopped
  • 1 tblspn icing sugar-for dusting

Method:
  • Preheat oven to 180°C. Grease a tray.
  • Sift flour and mix well with sugar in a bowl
  • Rub in butter until it resembles crumbs.
  • Whisk the milk and egg in a small bowl add to the flour mixture.
  • Use knife to cut milk mixture through flour mixture to make soft and sticky dough.
  • Turn dough onto floured surface; knead lightly until smooth.
  • Roll dough into 30cm x 40cm rectangle.
  • Spread jam over dough; sprinkle with raisins.
  • Roll dough firmly (but not too tightly) from one long side; place log onto baking tray.
  • Curve the log to form ring; press ends together to seal. Cut around outside of ring at 4 cm intervals.
  • Cutting all the way down to the tray but not cutting all the way through to the inside of the ring.
  • Bake for 30 minutes.
  • Serve warm dusted with sifted icing sugar.
Orange Marmalade Scone Ring
Orange Marmalade Scone Ring

Day 19


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