Step By Step photos for Breads, Pastries & Buns.

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Mar 28, 2009.

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  1. Chitvish

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    Jam Tarts (Shortcrust Pastry) - 1

    This is one of the simple basic pastries, which can be easily made at home! When I attended bakery course in Taramani Polytechnic, this was taught to us on the first day!!
    Shortcrust pastry:!(1)
    All ingredients should be a room temperature, but butter directly from fridge (not freezer).
    Maida - 250 gms

    Cod butter - 125 gms

    Salt - a pinch

    Sugar - 1 tbsp

    Ice water - to mix.

    Second method:
    Use 2 cups maida + 2/3 cup cold vanaspathi + a pinch of salt + 6-7 tbsp ice cold milk. Procedure is the same.

    Photo-1

    Sieve maida & salt together.

    Add the full butter, mixing with both hands. Take in heaps & drop down to incorporate as much of air as possible.
    Photo-2
    photo-3
    You must get breadcrumb consistency without any lump.
    Use a pastry blender if you have one.
    photo-4
    Add ice water in spoons, till it just forms a dough.
    photo-5
    jamtarts-1.jpg

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    jamtarts-5.jpg
     
    Last edited: Dec 27, 2009
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jam Tarts (Shortcrust Pastry) - 2

    Cover with a clingfilm & keep in the fridge for minimum 15 mts.

    Take out, roll lightly to 1/2 cm thickness & cut rounds with a pastry cutter.

    Place them in tart tins. Over them keep 1/2 tsp of any jam. I used apricot preserve & blackcurrant jam. After removing the cut portions, cut into strips or make small designs to keep on the jam to look decorative. Crisscross strips forming trellis is the most common.

    Refrigerate this tray also for 15 mts when preheating the oven to 200 deg C.
    Bake for 15-20 mts till you get the cooked favour & a golden colour.
    Take out, remove, cool & store airtight. This amount makes 25 no:s.
    jamtarts-6.jpg
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    Last edited: Dec 27, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Apple Pie - serve warm with ice cream, in style!

    Apple pie one of the simple dishes using shortcrust pastry, that can be baked at home. One can use hydrogenated fat for a crispier texture.

    Pastry:

    Flour - 200 gms

    Cold Butter - 100 gms

    Sugar - 1 tbsp

    Salt - a pinch

    Ice water - to mix the dough

    Filling:

    Apples - 2, medium

    Sultanas - 1 tbsp ( optional)

    Sugar - ½ cup

    Flour - 2 tbsp

    Butter - 2 tbsp

    Nutmeg powder - ½ tsp

    Cinnamon powder - ½ tsp

    Pastry:

    Mix flour, salt & sugar together.

    Add cold butter cut into pieces to the above &mix them both to breadcrumb consistency.

    This should be done thoroughly – if you have a pastry cutter or a whisk, use it.

    The idea is to aerate the mixture so that the pastry will be crisp.

    Add ice water – enough for the mixture to just hold together.

    Do not knead it much, just lightly.

    Make into bigger & smaller portions.

    This amount is correct for a 8” pie dish.

    Lightly flour the surface & roll the bigger portion into a circle 10” diameter.

    Fit it into the pie dish so that the sides are also lined with the pastry.

    Keep it in the fridge for 30 mts.

    Roll the smaller part into a small circle, cut into ¼ “ strips & refrigerate them also.

    Peel, core & slice or grate the apples.

    It is preferable to grate them eventhough slicing gives an attractive look.

    Mix flour, sugar, spices & sultanas in a bowl.

    Stir in the apples.

    Take out the pie dish & pour the filling into the dish.

    Dot with butter all over.

    Place the strips on it criss cross.

    Bake at 375 – 400egrees F for about 45 mts or till the strips turn brown & apple juice starts bubbling through.

    Cut into wedges & servw with ice cream.


    Given below is the photo of apple pie.
    Mini apple pie is easy to serve.

    I use the FP to knead shortcrus pastry - superb is the word!

    Filling is ready.

    Ready to go into the oven.

    Baked!

    Serve with ice cream.This makes an excellent dessert.
    Apple pie-1.jpg
    apple pie-2.jpg
    apple pie-3.jpg
    apple pie-4.jpg
    applepie-5.jpg
     
    Last edited: Dec 27, 2009
  4. Chitvish

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    Garlic Bread Toast - 1 - goes best with soups & casseroles/pasta

    This is a very popular dish in Chennai among youngsters & is sought after greatly!!

    A French loaf is ideal for this.

    Finely minced garlic - 2 tbsp

    Grated Cheddar cheese - 4 tbsp

    Butter - 3-4 tbsp

    Oregano - 2 tsp

    Chilli flakes - to taste

    Mix the above together thoroughly..

    Cut the loaf into slices, spread the paste on each & arrange on a bakig sheet.
    garlicbread-1.jpg

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    garlicbread-5.jpg
     
    Last edited: Dec 27, 2009
  5. Chitvish

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    Garlic Bread Toast-2

    Bake at 180 deg C for not more than 10mts.

    Serve hot.
    garlicbread-6.jpg
    Another method is:

    Cut across the loaf diagonally without cutting it through completely. Apply the paste between the slices. Wrap in an aluminium foil & bake at 180 deg C for 10 mts, flipping once.
    garlicbread-8.jpg
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    Last edited: Dec 27, 2009
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    Hot Cross Buns (1) - One a penny, Two a penny, hot cross buns!!

    Bun making is very easy & I made without eggs.
    I am giving here, the recipe with fresh yeast.
    If using Dry yeast - use half the amount, take in a cup, add a pinch of sugar & 100 ml of tepid water. Sprinkle little flour & keep covered. in a few minutes, bubbles will be formed showing that the yeast is active. Thereafter use this. If bubbles do not form, yeast has become inactive & is best discarded.

    Maida - 600 gms (4 1/2 cups)

    Butter - 60 gms

    sugar - 100 gms

    Fresh yeast - 12gms (3 level tsp)

    Salt - 1 tsp

    Water - 300-350 ml

    Chopped raisins - 100 gms

    To garnish _ seasame seeds

    To glaze - milk & a pastry brush

    Combine the ingredients Into the mixing bowl - add the flour, sugar, salt, fresh yeast, butter and water.

    Using the dough kneader knead slowly first till well blended, adding only 300 ml of water. Add more water only if necessary. The dough must be elastic & soft.
    photo-1
    Add the raisins & remove. Form into a ball & rest under a towel till it doubles.

    The elastic dough becomes easy to handle now. Punch it down and knead to form a long roll.
    photo-2
    Cut into 16-20 slices & roll each into a ball.
    photo-3
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    Arrange the balls in a baking tray giving enough space for expansion.
    photo-5
    bun-1.jpg

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    bun-3.jpg

    bun-4.jpg

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    Last edited: Dec 27, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hot Cross Buns (2)

    Brush each with milk using a pastry brush & sprinkle seasame seeds.
    photo-1
    Rest for miimum one hour or overnight in the fridge.
    photo-2
    Bake at 200 deg C for 15 mts.
    photo-3
    Remove & again brush with milk.
    photo-4
    Serve, cut, with butter and jam.
    photo-5
    bun-6.jpg


    bun-7.jpg


    bun-8.jpg


    bun-9.jpg


    buns.jpg
     
    Last edited: Mar 8, 2011
  8. Chitvish

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    Khara bun (1) - call it Herbal Bun!

    I used to make Bhaturas with potato, maida & yeast, when I first learnt how to use yeast. I adapted that recipe for Khara Bun, by adding atta!

    Atta & maida - 1 cup each

    Mashed potato - 1 cup (boil, peel & mash)

    Fresh yeast - 2 heaped tsp ( or use 1 tsp dry yeast)

    Butter - 1 tbsp

    Salt & sugar - 1 tsp, each

    Minced green chillies & coriander leaves - 2 tbsp

    Water - to make a dough

    Melted butter - to brush after baking

    If available you can use any herb like fresh dill, rosemary or thyme as well.

    Knead atta, maida, mashed potato, butter, crumbled yeast, salt, sugar, Minced green chillies & coriander leaves till well mixed.

    Add luke warm water to get (a just) soft dough. If made more soft, the potato tends to loosen the dough & the buns do not come rounded.

    Keep in an oiled vessel, covered with a wet cloth, till the volume doubles.

    Knead, punching down to release the air & again.

    Make small balls & keep in a greased baking tray.

    Wait till they rise well.


    kharabun-1.jpg


    kharabun-1a.jpg


    kharabun-2.jpg


    kharabun-3.jpg


    kharabun-4.jpg
     
    Last edited: Mar 8, 2011
  9. Chitvish

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    Khara Bun (2)

    Bake at 200 deg C for 15 mts.

    Brush with melted butter when still hot.

    You can shape the dough like a loaf & make herbal bread also.


    kharabun-5.jpg


    kharabun-6.jpg
     
    Last edited: Mar 8, 2011
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    Cinnamon rolls (1) – the cinnamon-lovers will “ooh” and “aah” !

    This can be made & frozen, unbaked the previous day. Take out , thaw & bake.
    The cinnamon fragrance will bowl you over.

    Maida - 250 gms

    Fresh yeast - 10 gms

    Butter - 2 tbsp

    Salt - a pinch

    Sugar - 1 tsp

    Warm water - enough to make a dough

    Melted butter - to glaze

    Filling:

    To spread - melted butter

    To mix - 1 tsp cinnamon powder + ½ cup brown sugar

    Mix fresh yeast, sugar & ½ cup of warm water & keep for 10 mts till it bubbles.

    Knead the maida, salt, butter & the above mixture with the dough hook of cake mixer, adding more water if necessary, to get a soft elastic dough.

    Keep covered with a wet cloth till it doubles.

    Take out, punch with your knuckles to release the air & roll into a rectangle.

    Brush with melted butter & spread the filling.

    Roll like a swiss roll.

    Cut into 12-15 pieces.

    Place on a greased baking tray, cover with a wet cloth & keep till it doubles (you can freeze at this stage).

    Bake at 200 deg C for 15-20 mts.

    Brush with melted butter as soon as they come out of the oven.
    cinnamonroll-1.jpg

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    cinnamonroll-4.jpg

    cinnamonroll-5.jpg
     
    Last edited: Dec 27, 2009
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