Time for this month's DB challenge

 

Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious 

cakes! 

 

Savarin

Servings: 8/10
Ingredients
2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour
2 tablespoons (30 ml) water, lukewarm
6 (320 gm) large eggs at room temperature, separated
½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
4 teaspoons (20 ml) (20 gm) sugar
2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional)
1 teaspoon (5 ml) (6 gm) salt
¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan 

Directions:
Sponge
In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes

Dough
1.After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min

2.Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)

3.When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour

4.Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour

5.Raise the speed a little
6.Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour
7.Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later
8.Mix the dough until is elastic and makes threads

9.Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour

10.Keep on mixing till the dough passes the window pane test (I think this is where something went wrong and mine never rose!!)
 

11.Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.

12.You can prepare the Pastry cream now if you chose to use it, and refrigerate it
13.While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it

14.Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter

15.Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun (mine was still a very elastic hardly moldable dough)
 

16.Make a hole in the center with your thumb and put it in the prepared pan

17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour

18.Pre-heat oven to moderate 340°F/170°C/gas mark 3
19.Bake the Savarin for about 40 minutes until the top is golden brown

20.Meanwhile prepare the Syrup
21.When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan

22.You have two choices now : you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.
23.To immerse it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip
24.The soaked Savarin gains in flavor the next day
25.Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side



Judgement:  So mine turned out a bit dense. But the ground cardamom I used in the dough was a great decision- the flavour was intense the next day and it was not actually not bad tasting :) Something I will try again!

Daring Bakers March Edition 2013!

PS : still need to take pictures

Do you think I need to give an explanation for my absence from the world of food blogging? 
Um....nah! You all understand don't you- life happens...
This month's we were challenged to incorporate veggies into out baking and I did too.

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Beet brownies (From Good Food)- 
yeah I did not feel like converting to the American measurement system :)

500g whole raw beetroot , washed
100ml canola oil
250g good-quality dark chocolate (70% cocoa, dairy-free if you want, chopped)
3 large eggs
150g golden caster sugar
50g coconut sugar
2-3 tsp ground flax seed
2 tsp vanilla extract
140g plain flour
75g cocoa powder
1 tsp baking powder
50g Pecan pieces , roughly chopped

Method

1. Heat oven to 180C/160C fan/gas 4 (so I used oven at 350F). Grease and line a square pan with baking parchment. 
2. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender (of course I forgot the salt this step). Drain and leave to cool before peeling . Chop the peeled beets and make a paste using a food processor.
3. Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly (um..I used the good old friendly microwave, you just have to watch it like a hawk is all). 
4. Whisk the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate and oil. Fold in the flour, cocoa powder, salt and baking powder, then add pecans.
5. Pour into your prepared pan and bake for 20-25 mins (this was not to be- mine took a good 55 min to get done and my thermometer did read 350F; so may be the google-led-conversion-program was wrong). 
6. The brownies should still be slightly gooey in the middle. Allow to cool.

Optional: Mix enough reserved beetroot juice with the icing sugar to get a runny icing - dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.

Daring bakers make Panettone

The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!


If you are like us- you would almost always buy Panettone from the store during the holiday season.

Panettone:

Makes 2 Panettoni

Ingredients
Sponge
1 satchel (2¼ teaspoons) (7 gm) active dry yeast
1/3 cup (80 ml) warm water
½ cup (70 gm) unbleached all purpose flour
First Dough
1 satchel (2¼ teaspoons) (7 gm) active dry yeast
3 tablespoons (45 ml) warm water
2 large eggs, at room temp
1¼ cup (175 gm) unbleached all-purpose (plain) flour
¼ cup (55 gm) (2 oz) sugar
½ cup (1 stick) (115 gm) unsalted butter, at room temp
Second dough
2 large eggs
3 large egg yolks
2/3 cup (150 gm) (5-2/3 oz) sugar
3 tablespoons (45 ml) honey
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) lemon essence/extract
1 teaspoon (5 ml) orange essence/extract
1 teaspoon (5 ml) (6 gm) salt
1 cup (2 sticks) (225 gm) unsalted butter, at room temp
3 cups (420 gm) (15 oz) unbleached all-purpose (plain) flour; plus up to (2/3 cup) 100 gm for kneading
Filling and final dough
1½ cups (250 gm) (9 oz) raisins, cranberries, dried figs
½ cup (75 gm) (2-2/3 oz) homemade candied orange peel
1/2 cup candied ginger, chopped
Grated zest of 1 orange
Grated zest of 1 lemon
2 to 3 tablespoons (30-45 ml) (15-25 gm) unbleached all-purpose (plain) flour

Directions:
Sponge

1. Mix the yeast and water in a small bowl and allow to stand until creamy. That’s about 10 minutes or so
2. Mix in the flour.
3. Cover with plastic wrap and allow to double in size for about 20 to 30 minutes

First Dough
By Mixer:

1. In the mixer bowl, mix together the yeast and water and allow to stand until creamy. Again, about 10 minutes or so
2. With the paddle attached mix in the sponge, eggs, flour, and sugar.
3. Add in the butter and mix for 3 minutes until the dough is smooth and even.
4. Cover with plastic wrap and allow double in size, about 1 – 1 ¼ hours

Second dough By Mixer:

1. With the paddle mix in thoroughly the eggs, egg yolks, sugar, honey, vanilla, essences/extracts, and salt.
2. Mix in the butter until smooth.
3. Add the flour and slowly incorporate.
4. At this stage the dough will seem a little too soft, like cookie dough.
5. Replace the paddle with the dough hook and knead for about 2 minutes.
6. Turn out the dough and knead it on a well-floured surface until it sort of holds its shape.
7. Don’t knead in too much flour but you may need as much as 2/3 cup (100 gm). Be careful the excess flour will affect the finished product.

First Rise

1. Oil a large bowl lightly, plop in your dough and cover with plastic wrap
2. Now we need to let it rise until it has tripled in size. There are two ways to go about this.

• Rise in a warm place for 2 – 4 hours
• Or find a cool spot (64°F -68°F) (18°C – 20°C) and rise overnight
• Or rise for 2 hours on your kitchen bench then slow the rise down and place in the refrigerator overnight. If you do this it will take some time to wake up the next morning but I preferred this method.   

**Note: This did not work out so well- my dough did not triple at all- it doubled before I put in the refrigerator and that was it!**

Filling and Final Rise:

1. Soak the raisin, cranberries and dried figs in water 30 minutes before the end of the first rise. Drain and pat dry with paper towels.
2. Now take your dough and cut it in half. Remember we are making two panettoni.
3. Combine all your filling ingredients and mix well
4. Press out one portion of dough into an oval shape
5. Sprinkle over one quarter of the filling and roll up the dough into a log
6. Press out again into an oval shape and sprinkle over another quarter of the filling
7. Roll into a log shape again.
8. Repeat with the second portion of dough
9. Shape each into a ball and slip into your prepared pans, panettone papers or homemade panettone papers.
10. Cut an X into the top of each panettone and allow to double in size.
11. Rising time will vary according to method of first rise. If it has been in the refrigerator it could take 4 hours or more. If it has been rising on the kitchen bench in a warm place it should be doubled in about 2 hours.

**Note: This did not work out so well either - my dough did not double at all even after 4 hrs (it was out of the refrigerator for over an hour and a half)**

Baking

1. When you think your dough has only about 30 minutes left to rise preheat your oven to moderately hot 400°F/200°C/gas mark 6 and adjust your oven racks
2. Just before baking carefully (don’t deflate it!) cut the X into the dough again and place in a knob (a nut) of butter.
3. Place your panettoni in the oven and bake for 10 minutes
4. Reduce the heat to moderate 350°F/180°C/gas mark 4 and bake for another 10 minutes
5. Reduce the heat again to moderate 325°F/160°C/gas mark 3 and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean.
6. Cooling your panettone is also important. If you have use papers (commercial or homemade) lie your panettoni on their side cushioned with rolled up towels. Turn gently as they cool. If you have used pans cool in the pans for 30 minutes then remove and cushion with towels as above.
7. Panettone can also be cooled suspended. How to do this? Firstly you need to use papers (commercial or homemade), insert clean knitting needles into the bottom of the panettone in a X shape. Flip over and support the knitting needles on the edges of a large saucepan with the panettone suspended within the saucepan. Yep, a lot of trouble and I didn’t really find that much difference – maybe I took too long to insert the needles.
   
   How to make homemade Panettone papers:
   
   
   
   Cut 6 long strips on baking parchment and arrange in a star pattern on a baking parchment lined oven tray. Staple the middle.
   
   
   
   Place the Panettone dough in the middle
   
   
   
   Wrap strips around the dough.
   
   
   
   Make a collar out of baking parchment using a cake pan or saucepan to give the shape and staple in place.
   
   
   
   Remove the collar from the cake pan and slip over the dough. Attach the strips of paper which cover the dough to the collar with staples.
   Bake as directed without removing from the oven tray.
   Looks rough but it works. Takes a bit of fiddling.
   
   **Note: we also made 2 baskets (thanks to the wise guy- he figured the engineering behind panettone papers and the baskets :)). One panettone was in the tall cylinder and the other half of dough, we halved it and placed in two baskets- obviously these baked slightly faster than the taller one. The baskets were from here, thanks to the Wild yeast blog **
   
   Judgement: 
   
   Thank you Marcellina - we would have never known how heavenly fresh panettone tastes but for this challenge! It smelled great and tasted even better- we actually had to consciosuly control ourselves from finishing all of it...

Empanadas for Daring bakers September edition

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

"An empanada (or empada, in Portuguese) is a stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Galician, Portuguese and Spanish verb empanar, meaning to wrap or coat in bread" -source wikipedia

I think of an empanada as a variation of Indian samosa... anyhoo on to the recipe
  
Empanada Dough

(a recipe using wheat flour from “La Empanada Gallega”)

Servings: 6

Ingredients

3½ cups (500 gm) all-purpose (plain) or bread flour
1 cup (240 ml) warm water
½ cup less 1 tablespoon (100 ml) of liquid fat (oil, margarine, lard)
1 satchel (1 tablespoon) (15 gm) dry yeast or (1 oz) (30 gm) fresh yeast
1 teaspoon (5 ml) (6 gm) salt
1 teaspoon (3 gm) sweet paprika

Method

1. Shift the flour into a bowl, make a well in the middle and add all the ingredients (you should break the fresh yeast as much as possible).
2. Mix with a wooden spoon until all the ingredients have been incorporated
3. Turn dough onto your counter and knead for 8 minutes (You can also use in this case the stand mixer, reduce kneading time to 5 minutes)
4. Make a ball and allow to rise covered with a cloth for about an hour before using.
5. Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.
6. Spread the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.

Now, the thinness of the dough will depend on your choice of filling and how much bread you like in every bite. For your first time, make it about 3mm thin (about 1/10th of an inch) and then adjust from that in the next ones you make. 

I cut individual rounds using cookie cutter; added my filling and sealed the ends with a moistened fork.

Baked at 350 F for about 25 minutes

Cool and enjoy

I actually froze most of mine!

For the filling

1 minced red onion
2 tbsp minced ginger
about 2 cloves garlic, minced
1 1/2 cups pressure cooked black beans
1 1/2 cups frozen corn
(I had frozen beans from last week-so I thawed both beans and corn and strained them to remove the extra liquid)
1/2 cup chopped parsley
1 tbsp dry roasted cumin powder
1 tbsp coriander powder
1 serrano, chopped finely
salt to taste

Saute the onions, serrano chillies, ginger and garlic in about 2 tbsp oil. Once the onions are translucent, add the beans, corn, powders, salt and saute them until the corn has browned a bit. Finally add the chopped parsley.

Your filling is ready!

Judgement

Thanks Patri- for this make ahead, freezer- friendly, insanely creative challenge! I already have so many fillings in mind...
I feel like it is not easy to go wrong with this one...yippee

Baked Gulab Jamuns

T'was Ganesh Chathurthi yesterday- the only bright star was this baked gulab jamun I made.
Pretty simple actually- (this is a consolidation of recipes, temperatures and times from many blogs)

Ingredients

1 pkt Gits Gulab Jamun mix
1/4 cup milk
3 tsp oil
a few tbsp water

a few tbsp oil

For the raw sugar simple syrup (recipe adapted from here)

1 cup water
1 3/4 cup raw sugar
2 tbsp rose water
1 tsp ground elaichi (cardamom)
a pinch camphor

Method

Preheat the oven to 350F. Line a cookie sheet with silicone mat

Knead the gulab jamun mix with milk and oil adding water in small amounts (like a tbsp at a time) until everything is mixed

Grease your palms and make small rounds of gulab jamun. Place them on the baking sheet (1 inch apart). Bake for 15-20 min (in retrospect might have been a bit too hot for a bit too long- note to self for next time: reduce temperature and time)

The jamuns will be light brown in color unlike their fried cousins

For the sugar syrup

Add sugar, rose water, ground elaichi and camphor to the water and boil for a few minutes (mine was on for about 5-7 minutes and then I kept it on low until the jamuns were ready).

Jamun trivia

Gulab jamuns, a twist of luqmat-al-qadi (Judge's bite), is thought to have been introduced in the Indian subcontinent by the Mughals.

Besan ki masala roti for ICC

Besan (chick pea flour) ki masala roti for this month's ICC hosted by Srivalli. I followed the recipe closely except I made a double batch and froze half uncooked (rolled the rotis out, layered them on to parchment paper, let them harden in the freezer for a few hours before I put them in a ziplock bag!)

Below is the recipe from Srivalli's blog

Ingredients Needed

For roti

Gram flour / Besan - 1 cup
Whole Wheat Flour / Atta - 1/2 cup
Salt to taste
Ghee - 2 tbsp

For masala filling

Cumin powder - 1 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chilli paste - 1/2 tsp
Salt to taste
Dry mango powder / Amchur - 1/2 tsp
Red chilli powder ; ;1/2 tsp
Pure ghee - 1& 1/2 tbsp

How to make the Besan Ki Masala Roti

In a bowl, combine all the ingredients for the masala filling. If the ghee is not enough you can add little oil to make the paste little runny.

For the dough, combine all the ingredients, knead into a soft dough using water as required.;

Divide the dough in eight portions and make balls. Roll out each ball into a four inch disc and place one tsp portion of the masala filling on to it

make a triangle. Roll out again to make a triangular roti

Repeat the same with the remaining portions. Heat a tawa and fry each roti with a little ghee till both sides are golden brown. Apply a little ghee and press it gently between your palms.

Beware- it is a very sticky dough, I had t flour the surface pretty generously

Earrings galore....

Having been under the weather this past week, put my time to good use. Learned this beautiful right angle weave earring from beaded jewelry diva- it is not perfect though, can see thread in parts! I had very similar colored beads too...