Wednesday 10 June 2020



1Tbsp sugar
1Tsp active dry Yeast
½ Cup warm milk (120ml)
2 Cups All Purpose flour (250gm)
1tsp Salt
2 Tbsp Butter
1 Egg 
1 Tbsp Oil for kneading
1 Tbsp milk (For Milk wash)

Step 1
In a bowl activate the yeast by combining ½ cup warm milk ,1tbsp sugar and 1tsp yeast mix well and keep a side for 10 minutes until it is all frothy and bubbly.
Step 2
In the other large bowl add 2 Cups flour and salt mix well. Now add Activated yeast mixture to flour, 2 Tbsp butter and 1egg and mix the all ingredients together and form a dough.
Step 3
Dust your work surface with little flour transfer dough and start kneading until the dough turns soft. This will take 10 to 15 minutes. Once dough is done poke it with your finger if it springs back it is ready. Tuck the dough towards the Centre to form a ball transfer it to greased bowl and apply some oil on the dough, cover with cling wrap or cloth and rest for 2hours in a warm place.
Step 4
After the dough has risen. Punch the dough and knead it slightly to remove air incorporated. Cut the dough with scraper/regular knife equal portions. Shape them into rolls.
Step 5
Place them in a greased baking tray. Leave little space between each. Cover with a cloth/cling wrap let it proof for the second time. It with take 45minutes. Brush the risen dough balls with milk for a nice brown colour.
Step 6
Preheat the oven 180 Degree Celsius for 18 to 20 minutes. Remove the prepared rolls from oven and brush with butter.
Step 7
Enjoy it with your favourite spread, Jam, omelette or Bata Vada.

Sunday 14 July 2013

Creme Chocolate cake


For Creme(Cream Custard):
Cream - 200ml
Sugar - 2tbsps
Egg yolks - 2
Vanilla essence - 1/4tsp

Chocolate sponge cake

For chocolate sauce:

Cocoa powder – 2tbsps
Corn flour-1 1/2tsps
Sugar – 2tbsps
Water – 150ml
Butter – 2tsps

Creme ( Cream custard):

1.     Make caramel and pour into the ramekins and keep aside.
2.     For Cream warm cream and take bowl add egg yolks, sugar and vanilla essence and stir with electric mixer until sugar dissolve.
3.     Next add the cream in the egg York mixture and mix well.
4.     Now pour the cream into the caramel ramekins.
5.     Place the ramekins into a tray and pour enough water to come halfway up their outside.
6.     Place the tray in the oven and bake for 170 ° C - 45minutes.
7.     Remove the remove the ramekins from the oven and cool to room temperature and keep in the refrigerator for 3 to 4 hours.

Chocolate sauce:

1.     For chocolate sauce mix all ingredients and cook about 2 to 3 minutes stirring continuous till sauce become thick.
1.     Take the chocolate sponge cake and cut into round shape with the help of a round cutter & matching the size of Creme now cut the round cake in to three equal slices.
1.     Now place one cake slice in the plate on top of it place a half portion of Creme built it up by placing another slice of cake over it place the remaining portion of Creme finally place the last slice of cake over it.
2.     Pour chocolate sauce over the cake and Creme tower, covering the upper layer completely and filling the rest bottom of the cake.
3.     Decorate as desire.