Hot Cross Buns

Happy Easter to everyone who celebrate...Here is some hot cross buns..:) Everytime I studied the rhymes" Hot cross buns" I have wondered how these buns were.. Finally I baked my own batch of hot cross buns by replacing egg with  flax seeds and using raisins and cardamom as flavors..Here is the recipe

All purpose Flour-3 cups

Active dry yeast-2 tsp

Milk-1 cup(lukewarm)

Honey-1/4 cup

Salt-1 tsp

Flax seed powder-1 tbsp

Hot Water-3 tbsp

Cardamom-1tsp(seeds lightly crushed)

Raisins-1/2 cup(golden and dark mixture)

Egg wash/Milk wash

Method of preparation:

1.In a bowl mix yeast and milk and set to foam for 5 minutes.
2. Mix flax seed powder and hot water and let sit for few minutes. It will turn thick by that time. If it doesn't then heat this mixture till it turns thick and resembles egg white in texture. Let cool for some time.

3. Add honey, salt and flax mixture and stir until everything mixes.

4. Add the cardamom and raisins and mix well.

5. Add flour to this mixture and knead to a soft and elastic dough about 8 to 10 minutes. The dough is sticky at beginning but turns soft and elastic as you knead it. Add little extra flour if really needed approx 1 hour for me..

6. Transfer the dough to lightly oiled bowl and set aside to double in size. 

7. Punch the dough and shape them to 12 round balls/ rolls and set on a baking tray to rise for another 25 minutes.

8. Preheat oven to 400F. Egg/milk wash the rolls and bake for about 10 to 15 minutes or till lightly browned.

9. Allow to cool.Apply icing and serve.

For Icing:
Confectioners sugar-1/2 cup
Cream-1 tbsp

1. Mix the cream and powdered sugar to smooth paste. 

2. Once rolls cool completely,  use a piping bag to mark the cross on the buns. You can do it with a tsp too.

Cocoa Brownies with Walnut and Brown Butter

  When Abraham Chacko approached me to write a guest post for his space I was very happy to do it and accepted it without second thought said yes. He had given me enough time and wanted it only by the end of march. As many of you know me..I am the last minute person..No matter how much time I get..ok sometimes I do start early but then there will be something that holds me till the last minute..I guess that is how I am programmed by God..Now I don't want to rewrite it..;)..So here too I started with one recipe and finally ended here after editing the pics and knowing that they were horrible...Guess these are tolerable..:)
     As the many other friends I have got in fb, he is one among them. Quite an interesting guy with loads of talent. He has a great collection of recipes and a very cute family with two adorable daughters and an all in all great wife Susan..:). Chacko's Kitchen is the place where you find their effort..If you have never been there do visit it..
    Here is the small treat that I have prepared for them from here...This is a perfect fudgy brownie with a crunch of nuts perfect to have with milk. Here instead of butter, brown butter is used and it does taste great. Mixing and making them is quite easy though do not over bake them. Do visit here for the recipe..:)

Hokkaido Milk Bread with Tangzong(Eggless)

This time Aparna gave us the detailed recipe to bake Hokkaido Milk bread.They are soft white breads which gets its texture from the use of Tangzhong. This month I have been baking a lot of bread using this method as a part of another baking group too. As I have done the loaf already here I have tried some shapes.Original recipe is from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from here.

For Tazgzhong(Flour-Water Roux):
All purpose flour-1/3 cup
Milk-1/2 cup
Water-1/2 cup

For Dough:
All purpose flour-21/2 cups
Sugar-3 tbsp
Salt-1 tsp
Powdered milk-2 tbsp
Instant dried yeast-2 tsp
Milk-1/2 cup+1/4 cup(extra if needed)
Cream-1/8 cup(25% fat)
Tangzhong-1/3 cup(use half tangzhong from above)
Salt-1/4 tsp
Unsalted Butter-25 gm(cut to small pieces, softened at room temp)

Method:
The Tangzhong:
1. Whisk he flour, water and milk in a saucepan until smooth and there are no lumps.
2. Place saucepan over medium heat, let the roux cook till it starts thickening.
3. Keep stirring constantly so no lumps form and the roux is smooth.
4. Cook the roux till it reaches 150F(65C) or until you see lines forming in roux as you stir/whisk.Take pan off the heat at this point.
5. Let it cool completely before using it for baking.

To make bread:
1. Combine all dry ingredients in a bowl, mix together, make  a well in center and set aside.
2. whisk cream, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.
3. Knead the dough into a ball shape and keep it in a  greased bowl covered with a kitchen towel to proof till its doubled in size, about 45 minutes or more depending on the weather.
4. Transfer it to a clean surface to shape it.This recipe makes one loaf(9"X 5"), 2 small loaves(6"X4"), or 1 small 6"X4" loaf and 6 small rolls, or can shape it to rolls or different shapes.. Deflate and divide the dough .Preheat the oven to 325F.
I made a tortoise,2 flowers and six small rolls.

To make tortoise:
5. To start with tortoise first take ball of dough and shape it into a smooth ball.Shape a head and four limbs from smaller pieces of dough.
6. To make shell take a small piece of dough make a thin round(1/8" thick) and mark with a knife. 
7. The marks should be deep but don't cut through. Wet the under side of dough with milk or water and stick it on back of your tortoise. 

To make flower:
8. Take two small rolls of equal size. Stretch them to sticks about 3/4 to 1 inch thickness.
9. Take two sticks and make spirals with them. Pinch the ends after making a small round.
10. Now take a small ball that fits in center of round and brush it with little milk on the sides and place it in the center.

To make rolls:
11. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.
12. Now roll the unfolded edges again to form a small rectangle and then make it to a roll and pinch the edges to seal well. Keep the roll in the muffin pan and continue with the other dough ball.
Notes: You can stuff the rolls with sweet or savory fillings.

13. Set it aside covered with a kitchen towel to proof  for 45 minutes or till it reaches to 3/4th of the tin.
14. Apply a layer of egg wash to the dough and bake it in the preheated oven for  35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.
15. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use. This stays fresh even the next day.

Done by:

Spaghetti Stir Fry

Being a mom is very special, but is there any mom out there who doesn't think - hope I was all alone doing it or who doesn't want to spend a day all free not thinking of anything, not thinking that my kid is pulling this or is putting himself here or there or is too quite..I know all moms do that..and everyone would eagerly be looking for some time to be free..Hmm I do and finally I got 2 days a week free from the past month..Initial few days went in my thoughts whether he will adjust there and how is he going to manage without me..I was all sad then..then few days he din't go because of cold and now we both are doing fine..No more tears to mama and baby.:) And all this has happened in 8 days..Yes he is a playschool going kid now and mama planning to maximum utilize that time..;)
Now my hubby comes home for lunch and God I have always felt to tell him that he can have food from office for those 2 days of week...Don't you think its a good idea as I don't want to spend time preparing food..Hmm need to  put that idea on plate sometime soon..

Off to the recipe..This is one I made on one such days...Its easy to put together...

Whole wheat thin Spaghetti -11/2 cups cooked
Carrots-1 big/6 baby cut(I used purple and orange ones, cut lengthwise to thin sticks)
Green beans-10 nos(cut lengthwise)
Cabbage-1/4 cup(Used purple ones, finely cut lengthwise)
Capsicum-1/2 of big one(cut lengthwise)
Onion-1/2 of small one(thinly sliced)
Garlic-1 tsp(minced)
Ginger-1 tsp(minced)
Soya Sauce-1 tsp
Red Chilly Sauce-1 tsp
Tomato Ketchup-1/2 tsp
Vinegar-1/4 tsp
Olive oil-2 tsp
Spring Onion-2 tsp(chopped)
Salt and pepper to taste

Method of preparation:
1. Cook the noodles as in the package. Drain, Wash with cold water and set aside.
2.  Heat oil in a wok.Add the minced ginger and garlic and fry for a second.Then add onions and saute for 2 to 3 minutes.
3. Then add veggies,pepper and saute it well. Add the sauces and salt on medium high flame and mix well.
4. Then add the coked noodles and mix well. Do not overdo it or you will end up breaking the noodles.
5. Add the vinegar to this along with spring onion. Mix well on high heat and serve warm.

White Bread using Tangzhong Method

Baking a bread and then enjoying the fruit of your work is the best thing to do..And if the bread turns super soft and delicious then you can sing along about it..:) This time Baking Partners group came up with baking bread using either Asian method-Tangzhong or the Scandinavian method. I went with the Tangzhong method where in one part of flour is heated to 65C with five part of water. This method yields soft breads. The recipe is from Christine's Recipe   and thanks Swathi for suggesting it. The bread was super soft and had great texture..Here is how its done..

Ingredients for tangzhong: 

Bread Flour-1/3 cup/50 gms

Water-1/2 cup
Milk-1/2 cup

Ingredients for bread:
Bread flour-21/2 cups/350gms
Caster Sugar-3 tbsp+2 tsp/55 gms
Salt-1 tsp/5gm
Egg-1 large/56gm
Milk powder-1 tbsp+ 1 tsp/7 gm(optional)
Milk-1/2 cup/125ml
Tangzhong-120 gm
Instant Yeast- 2 tsp/5 to 6 gm
Butter-3 tbsp/30gm(softened)

Method of Preparation:
1. Mix flour n water well without any lumps. Cook over medium low heat, stirring constantly  to avoid burning or sticking. The mixture starts to become thick.
2. Once you see some lines appear in mixture when you stir with spoon remove from heat. The temperature of mixture will be 65c/149F.
3. Transfer it to a clean bowl and wrap with a cling film to avoid drying. Once cooled completely this can be used to make bread. You can use it the same day or the next day.

Method of making bread:
1. Combine all dry ingredients in a bowl make  a well in center and set aside.
2. whisk egg, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.
3. Knead the dough into a ball shape and keep it in a  greased bowl covered with a kitchen towel to proof till its doubled in size, about 40 minutes or more depending on the weather.
4. Transfer it to a clean  floured surface. Deflate and divide the dough into four equal portions. Knead into small balls, wrap in cling film and let rest for 15 minutes. Meanwhile grease a 9"X 5" loaf pan. Preheat the oven to 350F.
5. Take a small ball and roll it to a small oval shape using a rolling pin. Fold the smaller side into center and then the other side slightly over the earlier one.
6. Now roll again to form a small rectangle and then make it to a roll. Keep the roll in the baking pan and continue with the other dough ball.
7. Set it aside covered with a kitchen towel to proof  for 40 minutes or till it reaches to 3/4th of the tin.
8. Apply a layer of egg wash to the dough and bake it in the preheated oven for  35 to 40 minutes. To check doneness tap the bread and you should hear a hollow sound.
9. Transfer to wire rack to cool completely. Slice and enjoy soft freshly baked bread. You can keep it in airtight box for later use.

Turned them to a simple sandwich.....

Notes:

1. Tangzhong can be kept fr a day or two in fridge. Do not use it if you see it has turned dark. Top be on safer side use it on the day its made or the next day.
2. You can make this bread into rolls, shape it, fill it.
3. Instead of bread flour you can use all purpose flour.
4. For the half milk half water used in making tangzhong you can use full 1 cup water.
5. Instead of egg wash you can use milk or cream to get brown color, but gloss will not be there.
6. While baking if the top of your bread is browning fast then cover it with a foil.
7. The rise time of dough depends on the area you live.
8. The dough is very sticky.Its a mess when you knead with hand. You have to knead till it is soft and elastic and do not add extra dough. Kneading properly should help to get rid of stickiness.

For shaping the bread check this link.

Tomato Celery Soup with Coconut milk....

Hoping that winter would end any sooner is just a dream and so is my sons cold going to last till the sun shines strong and warm. Every time the suns rays enter the house through the large patio window my heart feels to go outside and hold it as much as possible..A step outside,  chill wind hits your face and  you get to know that sun is there just as an object without a meaning..This is what is happening for the past few days/weeks..Hope things get better soon..
For time being here is a trail that worked pretty well...Being from land of coconuts(ok we have many other things too..:)) I have a big affection/love to these fruits/seeds and love to have them in any form..Adding coconut milk here was a nice try and we enjoyed the new taste...

Tomatoes-4 nos
All purpose Flour/ Maida-1 tbsp
Onion-2 tbsp(chopped)
Celery-2 stalks
Coconut milk-1/4 cup
Garlic-1 clove(chopped)
Butter-1 tbsp
Salt and pepper to taste
Chili flakes for added heat.

Method of Preparation:
1. Microwave tomatoes for 5 minutes.
2. Grind to smooth liquid.
3. Heat butter, add garlic and onions and fry till raw smell goes.
4. Add APF and heat for a minute. Then add celery, tomatoes, water about 1 to 1 and 1/2 cups and cook along with pepper and salt. Continue it for some time till celery becomes soft and till the raw taste of tomato goes.
Notes: Use water according to the thickness of soup you need.Not less than 1 cup.
5. Add coconut milk to this and simmer on low flame for 3 to 5 minutes.
6. Remove from heat and serve with bread or crackers.