Month: January 2018

Tropical Jelly Fruit Cake

Tropical Jelly Fruit Cake

It’s only fair to share… Are you having a party? Let this be your dessert. This Tropical jelly fruit cake looks so elegant and can really impress your guest with its beauty. My jelly fruit cake recipe has three layers, first being the transparent fruit layer, then a […]

Spinach & Mushroom Mini Pies

Spinach & Mushroom Mini Pies

It’s only fair to share…These Spinach & mushroom mini pies are simply yum with a crusty outside and a flavorful inside. Spinach & mushroom is a classic combination and can never go wrong. The buttery pie crust goes so well with the creamy filling that you enjoy every bite to […]

Pie Crust / Tart Crust

Pie Crust / Tart Crust

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What is your definition of a good pie/tart crust ?? 

The internet is flooded with pie crust recipes and you may seem confused to as to which one’s the best. a good pie crust needs to be crisp, flaky,  buttery, not too thick and not too thin with a clean finish. Yes, that’s my definition of a perfect pie crust. 

This Pie crust recipe can be used with any filling. You need to bake the crust as required keeping in mind how you plan to use it

Flaky: There are various pie crust recipes you will come across. Some made with butter and some with shortening. The buttery pie crust tastes fantastic due to which my recipe contains butter. One of the essential things while making the crust is to make sure your butter is really really cold, not frozen but chilled. This is what yields a flaky crisp crust. Not just the butter even the other ingredients used, eg: the egg, water, etc need to be used when cold. This helps in keeping the butter firm in the dough which is essential for a crisp crust

Combining ingredients: Like most recipes, you first combine the flour & butter and then the other ingredients like egg and water. While adding the water you do not knead the dough. all you want to do is combine the ingredients bringing the dough together. Do not over add the water making the dough sticky or wettish. 

Chill the dough: Once your dough is ready, it is essential to chill the dough at least for an hour or two. This will relax the gluten in the flour making it easier to roll. It also reduces the dough from shrinking while it bakes 

 

Here’s sharing my crust recipe, hope it helps you achieve the perfect crust you looking for

Pie Crust / Tart Crust
This recipe yields a crisp & flaky tart with a buttery taste. It is perfect when combined with fillings and can be used for savory items as well as desserts
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Ingredients
  1. 180 grams all purpose flour
  2. 20 grams powdered sugar
  3. 100 grams salted butter, cold & chopped fine
  4. 1 chilled egg yolk
  5. 40 ml or as required chilled water
Instructions
  1. In a food processor, combine the flour, sugar and butter together. Pulse until the mixture resembles bread crumbs. To this mixture, add the egg yolk and pulse again until all well combined
  2. Put this mixture in a large bowl and add the water only a required making sure your dough does not turn sticky or wettish. Its should just come together forming a firm dough. Do not over knead as the butter in the dough will start melting making the dough sticky
  3. Once you form a firm dough, flatten it a bit and place it on some cling wrap. Cover it completely and refrigerate for an hour.
  4. Once ready to use, roll the dough using a rolling pin on a surface sprinkled with flour.
  5. Place this in a tart tray and bake at 170 degrees C
Bakealish https://bakealish.com/

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Creamy French Hot Chocolate

Creamy French Hot Chocolate

It’s only fair to share…Welcome to my blog and today we creating a luxury cup of creamy french hot chocolate. The French hot chocolate is super creamy, rich and the perfect cup for every chocolate lover.  I’m not a coffee or tea person but I’m in love with sitting […]

Chocolate Coffee Walnut Cupcakes

Chocolate Coffee Walnut Cupcakes

It’s only fair to share…I’ve come across so many cupcake recipes which are good but do not please me completely. There are recipes which turn out so yum that in no time you see the tray empty. Some look great but do not taste great.  So I then began a […]

Irish Soda Bread (with a twist of honey & sesame seeds)

Irish Soda Bread (with a twist of honey & sesame seeds)

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One of the most easy and quick bread recipes are here. The Irish soda bread is a no yeast bread as it contains baking soda as the leavening agent. This rustic bake is crisp on the outside and soft on the inside. Perfect when served with soup or I simply like to top it up with lots of butter and bite into it.

Each baker creates the Irish soda bread with their own twist. Traditionally the bread contains flour, buttermilk, baking soda and salt however many bakers add raisins, nuts and seeds to it as well. Today I am going to share a recipe of the traditional Irish soda bread with my twist that brings in honey & sesame seeds, and some more ingredients to make it taste just right. 

 

How does the baking soda work?? 

Most bread recipes contains yeast as a leavening agent. The Irish soda bread recipe contains baking soda which is a base and buttermilk which is an acid. Both these ingredients react together to form a leavening agent

 

This recipe also contains butter. Butter is what makes the bread rich and tasty. In this recipe we will be using cold butter exactly in the same manner we use it while making pie crust.  We will also be adding an egg to enhance the flavor and texture of the bread. Honey will add to the sweetness and sesame seeds will give it a nutty top. 

Flour???

Some make the Irish soda bread with wheat flour and some with all purpose flour. Wheat flour makes the bread heavy and dense. All purpose flour makes it too light not giving it that crisp outer shell and hollow feel. To make the perfect bread, stick onto using a combination of both flours, 50% wheat flour and 50% all purpose flour 

Dough : 

Unlike other bread recipes, you need not knead the dough. Once you have added the buttermilk to the flour, you need to combine it well and not knead it. It should just come together. Refer the image given below as to how you want your mixture to look 

Baking :

While baking this bread make sure to not open your oven often. The top should be golden brown. 

How to test if the bread is baked well?? Insert a toothpick in the center of the bread. The toothpick should come out dry.  Another way to test if the bread is perfectly baked is to make sure it sounds hollow when tapped from the base. Using a finger tap the base of the bread, it should sound hollow and seem firm. Make sure to place the bread on parchment paper while baking.

If you feel that the top of the bread has become too brown, you can cover the top with an aluminium sheet. This will avoid the browning. I don’t do it as I never find the need to do so

Score the bread : Using a sharp knife, score deeply into the dough (dividing the dough into 4 quarters) This is done to make the heat in the oven enters right into the center of the bread. This will also avoid unnecessary cracks on the bread. 

 

So here’s the detailed recipe with a step by step description to make you bake the bread perfectly well 

Irish Soda Bread (with a twist of honey & sesame seeds)
Simple and easy to make Irish soda bread is a no yeast bread which contains baking soda as its leavening agent. This rustic bread is crisp on the outside and soft on the inside. Taste great when served with soup or just topped with loads of butter
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Dry ingredients
  1. 260 grams all purpose flour
  2. 260 grams wheat flour
  3. 2 tablespoons castor sugar
  4. 1/4 teaspoon salt
  5. 1 teaspoon baking soda
  6. 50 grams cold salted butter, cubed or cut fine
Wet Ingredients
  1. 390 ml buttermilk
  2. 2 tablespoons honey
  3. 1 egg
For the egg wash
  1. 1 egg yolk
  2. 1 tablespoon of milk or buttermilk
  3. 1 tablespoon of melted butter
  4. 1 tablespoon of white sesame seeds
Instructions
  1. In a bowl, combine the flours, castor sugar, salt, baking soda and mix really well until the baking soda is well combined.
  2. To the flour mixture, add the cold butter cubes and combine it well using your fingers. The mixture should resemble bread crumbs as you combine the cold butter into the flour.
  3. In another bowl, add the wet ingredients together, buttermilk, honey and egg. Beat well and add this mixture to the flour mixture. Using a whisk or spatula combine the wet ingredients with the dry. You do not need to knead this mixture but just combine all of it till it comes together.
  4. Lightly dust your kitchen surface with some all purpose flour and bring the mixture to the surface making sure you shape it into a 7 inch round. You do not want to knead it but just shape the mixture well and flatten it a bit like shown in the above image
  5. Once done, place this dough onto a tray lined with parchment paper. Using a sharp knife, score the top of the dough into an X. Refer to the images to do it right.
  6. For the egg wash, combine an egg yolk with the milk/buttermilk and melted butter. Mix well. Using a pastry brush, brush it onto the top of the dough. Once done, sprinkle some white sesame seeds all over.
  7. Bake this in a preheated oven at 200 degrees C for 45 to 60 mins or until you get the perfect color and hollow sound once baked (look up to the tips mentioned on the website for perfect baking)
Notes
  1. If you like raisins, add about a handful of them into the dough.
  2. You can even sprinkle some oats instead of sesame seeds on the top
  3. For more flavor, brush on more butter once baked but still hot
Bakealish https://bakealish.com/

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