Picnic Buns & Dinner Rolls

Ingredients:

Refined wheat flour - 100 gm

Fat- 12 gm

Yeast- 6 gm

Castor Sugar- 8 gm

Salt- 1/4 tsp.

Water- 50ml

Egg- 1/4 (optional) 

Method:

1. Sieve the flour. Make a well in the center and crumble the yeast in it. Sprinkle sugar on it and pour 1/4 proportion of lukewarm water. Keep it for 10 minutes.

2.  When the yeast is dissolved properly make a soft dough by kneading thoroughly.

3. Cream, fat & salt- mix into the dough. Knead until it does not stick to the pan. Divide the dough into four equal parts.

4. Cover with wet cloth and keep it for 45 minutes or until it becomes double the size. (this is the first proofing).

5. Press lightly and give different shapes as required. For picnic buns (round buns in the picture above) insert potato cutlet (or any other stuffing) before the second proofing. 

6. Keep it for proofing till it becomes double in size. (2nd proofing).

7. Brush with milk or egg. Bake at 450 degree F for 12-15 minutes. 

Orange Chocolate Gateau

Name : Orange Chocolate Gateau

Recipe :

Eggs- 6

Maida/Refined Wheat Flour-100 gms

Cocoa powder- 50 gms

Castor sugar/ ground sugar- 150 gms

Baking Powder- 1tsp (level)

For the decoration

Oranges- 3 (for segments-deseeded and deskined)

Orange juice of 3 oranges

Cream- 300 ml

Castor sugar- 2 Tsp

Dark chocolate- optional for decoration.

Method

• 1.Preheat the oven to 180  C, and line a suitable cake tin or a borosil glass bowl with grease proof butter paper.Now Sift the flour, cocoa and baking powder together atleast twice and keep aside. 
• 2. Whisk the eggs and sugar with a beater in a warmed bowl over hot water(double boiler) until the mixture is pale and fluffy and forms peaks on lifting the beater. Remove from heat and continue to whisk until the mixture is cold.
• 3. Gently but quickly fold in the sifted flour mixture using cut and fold technique.Use I Tsp of warm water if required to the cake batter.
• 4. Bake in the centre of a moderate oven 175-180 C for 35-40 mins until the toothpick inserted in the centre of the cake comes out clean.
• 5. After cooling the cake on the wire rack, cut the cake horizontally into 2-3 halves. Now moistened the cake with the orange juice and place the cake slices one at a time on the serving plate.Decorate with sweetened whipped cream, grated chocolate (optional) and orange segments.Place the second slice on top of the first and repeat the process. Arrange halved orange segments on top after covering the cake neatly with whipped cream.. Chill in the refrigerator for 2-3 hrs (preferably) before serving.

Serves- 8-10

Nutritive Value per serving/ piece

Energy -  174  Kcal 

Proteins- 3.4  gm

fat- 8.3 gm

Iron- 0.6 mg

Vit A- 226 RE

Vit C- 15mg 

Sameera & Eram's Kitchen

Purpose-

This blog will describe in detail different types of cuisines cooked by an overtly enthusiastic mother and daughter. Our mission is to tell the exact way of how one needs to cook, highlighting on little things (especially in baking and making desserts) one needs to do- stuff that is left out by glossy magazines.

Focus-

Delicious food ranging from appetizers to deserts. Special foods for people with Diabetes, and everything ranging from mexican to mughlai to italian. 

Mission-

 A new recipe for each day with locally available ingrediants.

Caution-

Photography (using a Panasonic DMC-LS80,Lumix DC VARIO, 8.1 Megapixels). 

All recipes by Eram Rao (Ph.D)

Associate Professor at Delhi University 

Published books- Food Science Experiments And Applications I & II,

Advanced food science and food engineering.

Blog written by Sameera Rao
All pictures are a property of Sameera Rao

contact:  sameera_rao@live.com