LazyAfternoon

Ingredients

350g All purpose flour
115g water
115g milk
5g dry yeast
5g salt
5g sugar

Butter for the skillet
Corn meal few tablespoons for dusting

INSTRUCTIONS

1. Mixing: Add all the ingredients except corn meal in a bowl. stir with a stiff spatula until you form a shaggy, floury dough.
2. Knead the dough: With a dough hook on a stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes. Alternatively, knead by hand against the counter. If the dough is very sticky like bubble gum, add extra flour as needed, but err on the side of caution. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn’t stick to the bowl or your hands.
3. Let the dough rise: let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately.
4. Divide and shape the muffins: Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
5. Transfer the muffins to a baking sheet to rise: Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
6. Let the muffins rise until puffy:  This will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that’s okay.
7. Warm a skillet: When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
8. Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
9. Flip and cook 5 to 6 minutes on the other side: Flip the muffins and cook the other side until golden brown, 5 to 6 minutes. If you prefer thinner, less puffy English muffins, you can gently press the tops with the spatula to prevent them from rising too much.
10. Adjust the heat as needed: If your muffins seem to be browning too quickly on the bottoms (or not quickly enough), adjust the heat as needed. (If you find that your muffins are browning too quickly, throw them in the oven at 350°F to finish baking through.)
11. Finish cooking all of the muffins: Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
12. Split and serve! Split the English muffins with a fork, spread with

Ingredients :

Dry yeast 2tsp

Sugar 2 tablespoons

Flour 400g

Salt 1 and 1/2 tsp

Water 250ml

Milk powder 2 tablespoons

Oil 2 tablespoons

( if you dont have milk powder, no worries just add two tablespoons of cold milk and reduce 30ml of water from the above)

Procedure:

1. Activate yeast with 100ml water and 1tablespoon of sugar.

2. Mix all ingredients including 150ml water and sugar.

3. Knead into a soft dough and proof it in greased bowl. Cover with damp cloth.

4. When it doubles in size punch and roll it according to your desired size.

5. Assemble pizza and bake at 180 deg C until the cheese melts or brown according to your taste.

PS: leftover pizza dough can be used make fluffy Nan!

Ingredients


2 cups flour

2 cups sugar

1/2 cup Hershey’s cocoa

1 1/2 tsp baking soda

1 tsp salt

2 eggs

2/3 cup vegetable oil

1 cup buttermilk

1 cup water hot

Frosting

1 cube butter

4-6 tsp cocoa

4-6 tbsp milk

1 tsp vanilla

3 1/2 cups powdered sugar

Procedure


Mix all dry ingredients in a bowl.

Add eggs, oil, buttermilk, hot water. Mix all together and pour into jelly roll pan.

Bake at 180C degrees for 20 minutes or until the toothpick comes out clean.

Frosting

Cook in pan – Melt 1 cube butter, 4-6 teaspoons of cocoa, 4-6 tablespoons of milk, 1 tsp. vanilla and 3½ cups (1 box) of powdered sugar. Mix and spread over warm cake.

Chocolate Ganache

Ingredients

1 cup heavy cream
3/4 cup cocoa powder, sifted(sifting is very important)
1/4 cup powdered sugar
1/2 teaspoon instead coffee powder
1/2 teaspoon vanilla essence

Procedure

In a saucepan, heat the cream, stirring frequently to discourage scorching, until it begins to simmer and seems like it might start boiling any moment (but don’t let it boil). 

Remove from heat and whisk in the remaining ingredients until smooth. Let the mixture cool to your desired thickness. It will never become hard, per se, but it will set to a smooth, spreadable consistency.

🌷Happy Baking!

Ingredients

1 ¼ cup all purpose flour

1 cup thick curd

¾ cup sugar

½ tsp baking soda

1 ¼ tsp baking powder

½ cup oil (I used sunflower oil)

1 ½ tsp vanilla essence


Method

Take curd in a bowl, add sugar and mix well till the sugar dissolves.

Add baking powder and baking soda and mix well.

Set this aside for 5 minutes. You will see bubbles appearing.

Meanwhile switch On your oven and preheat it for 10 minutes at 180 degree C.

Add vanilla essence and oil to the cake mix and stir well.        

Sieve all purpose flour twice and add this little by little to the cake mix.

Fold well such that there are no lumps.

Transfer the cake mix to a greased aluminum cake pan and place it in the central rack of the oven.

Bake with the lower rods ON at 180 degree C for about 35 minutes or till a toothpick inserted comes out clean.

Allow the cake to cool down completely, then invert it into a plate and cut into pieces.

Eggless Chocolate Cake

Ingredients

1 ½ cups all-purpose flour

1 cup of sugar

1/4  cup cocoa powder

1/3 cup oil

1 cup warm water

1 tablespoon white vinegar

1 teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla essence

Ganache

100gms dark chocolate

4 tablespoons low fat cream

Instructions

Cake

Preheat oven at 180 degrees C. Grease and line an 8 inch round cake tin.

Stir together flour, sugar, cocoa powder, baking powder, baking soda and salt.

In another bowl, mix oil, water, vanilla essence and vinegar.

Add dry ingredients to wet ingredients until well blended.

Bake for 30 minutes or until a toothpick inserted in the centre comes out clean.

Remove from the oven, keep in the wire rack to cool.


Ganache

Heat the chocolate and cream in a very heavy bottom pan on low flame. Stir constantly till the chocolate melts. Take off the heat and stir briskly until it becomes smooth and shiny. It will thicken as it cools.

Pour Ganache evenly on the cake.

Recipe: Ambrosia

When folks at home want a change of menu and food served in a stylish way . The mom in me served in dessert bowls it becomes appealing….so mom won the war😜

💕🌿Menu🌿💕

Steamed rice, mixed with yogurt tempered with red and green chilly garnish with fruits . Cut potato green peas roast with South Indian spice . Tangy fresh lemonade .