Monthly Archives: January 2016

Bread Rolls/Pav

 

I love bread and growing up in Bombay (Mumbai) we used to get a variety of bread rolls for breakfast. There were a couple of types one being Kadak Pav (Hard bread) and my favorite just called Pav. The reason I was not a fan of the Kadak Pav is that it had a really hard outer crust. The insides were really super but I just did not appreciate chomping into that hard crust. The only times I did eat it was when I was not feeling well and would dunk a liberally buttered one into Tea.

Some of the ways I would eat Pav for breakfast was with a little butter and then some sugar sprinkled over. At other meals I would love to dunk it in whatever curry we had as it would soak it all up.

Pav’s are also eaten with one of the very popular street foods call ‘Pav bhaji’ – literally translating to Bread vegetable. The vegetable portion of it is a mixture of veggies (tomatoes, onions, cauliflower, peas …) cooked down to a thick gravy. The cooking down is totally dependent on the cook. The Pav is toasted with butter and served alongside to what I consider an amazing dish.

After trying multiple recipes on the net, here is one that I have come up with that works for me. There were 4 batches of this made over Christmas along with the bhaji for our 2nd dinner.

Ingredients

1 tablespoon active-dry yeast
1 tablespoons sugar
1/2 cup warm water
1/2 cup milk
1 large egg, room temperature
2 tablespoons vegetable oil
1 teaspoon salt
3 cups all-purpose flour
1 + 1 tablespoon melted butter
Method
Stir yeast and sugar into warm water and let it sit for 5-7 minutes till frothy.
Warm milk to tepid and then whisk in the egg, vegetable oil, salt and one tablespoon of the melted butter.
Pour both above liquid mixtures into a mixing bowl and then add the flour. Knead until it all comes together. I use my kitchen aid on slow at first and then for about 8 minutes. The dough will be smooth and slightly tacky. Put the dough in a well oiled bowl and cover. Set it in a warm place to rise until doubled in size about 1 hour.
Line a 9×13 pan with parchment paper.
Dust your counter top with a little flour. Turn out the dough and form it into a rectangle. Cut 12 equal parts out of it using your dough cutter. Roll each into a tight ball and place in the prepared pan. When all the balls have been rolled, cover the pan and let the dough balls rise for 30-40 minutes or until doubled in size.
Pre-heat your oven to 375F.
When the dough balls have risen brush them with the remaining butter and put the pan in the oven. Bake the rolls until the tops become golden about 15-18 minutes. Once they are done remove pan and let it sit on a wire rack for 10 minutes before removing the rolls and letting them rest on a wire rack until cool.
The rolls will stay out on the counter wrapped for about 3 days and then another 3 in the fridge. They are delicious toasted with a little butter.

 

 

 

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Oreo Cookie Cake

oreo_cookie_cake

When you have a blog you have to have a schedule to make sure you can put note and blog about what you do. My schedule is set on my calendar but as you can tell that did not work really well for me. I had a lot of things come up and while I continued my cooking and baking none of it made it past the kitchen – or rather I should say past my friends delighted palettes.

One would think that it being the New Year I have started off with a new resolution. Well I will say this I am not about New Years resolutions but I am going to try to keep up with the blog. It helps me in a couple of ways :

  1. I get a list of what I have made and how I made it
  2. Whenever someone needs a recipe – its already published

So here is my first cake of the year. One of my very dear friends wanted an Oreo cake for his birthday. I was thrilled to have him ask me to make it. He throws the most fabulous parties, for a very tasty spread with wonderful drinks to go with it. I had never made an Oreo cookie cake before but it is apparently quite popular. I did a fair bit of research to figure out whether I wanted to bake with Oreo’s in the cake or just have Oreo frosting. I also tried to decide whether I wanted to frost the sides of the cake of just leave them ‘Au Natural’. Guess which one won the contest.

This is a really simple cake to make. You can choose to double the icing and frost the top if you like and the sides.

Ingredients

For the Cake

  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons unsalted butter (room temperature)
  • 1 1/4 cups granulated sugar
  • 1 cup buttermilk
  • 3 eggs (room temperature)
  • 2 teaspoons vanilla extract

For the filling

  • 1 cup unsalted butter (room temperature)
  • 2 cups finely crushed Oreo cookies
  • 2 1/2 cups confectioners sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract

For the chocolate ganache

  • 1 cup dark chocolate chips
  • 1 cup heavy cream
  • 1/4 cup corn syrup

Method

  1. Preheat oven to 350 F. Line the bases of two 9 inch baking pans with parchment paper.
  2. Whisk 1st 5 dry ingredients together and set aside
  3. Cream butter for a few minutes and then add the sugar and continue creaming until light and fluffy about 5 minutes
  4. Add the eggs one at a time making sure each is incorporated before adding the next one.
  5. Add the vanilla extract and then the buttermilk in a slow stream continuing to whisk.
  6. Finally add the dry ingredients in two batches. Do not overbeat the batter.
  7. Divide the batter equally between the cake pans
  8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake
  9. Let the cakes cool for 10 minutes in the pan and then carefully remove them. Let the cool completely on a rack if you are icing them the same day. If not double wrap them in cling wrap and freeze them.

For the filling

  1. Cream the butter for a few minutes and then add the crushed Oreo’s and beat until incorporated.
  2. Add the sugar one cup at a time beating until incorporated
  3. Add the heavy cream and vanilla.

For the chocolate ganache (Make this after you have assembled the cake)

  1. Heat the heavy cream in a microwave until hot but not boiling. It takes about a minute and a half. Pour the cream over the chocolate and corn syrup.
  2. Let it sit for about 10 to 15 seconds and then start stirring slowly.
  3. Keep stirring until all the chocolate has melted use immediately.

Assembling the cake

  1. If you have frozen the cake take it out.
  2. I normally level the cake by cutting off the top, but that is not by any means necessary
  3. Brush with simple syrup (1/2 cup sugar, 1 cup water, boiled for about 5 minutes).
  4. Layer on the filling and spread evenly across the 1st cake
  5. Repeat with the next layer (level and brush with syrup)
  6. Put the cut side down onto the filling
  7. Make your chocolate ganache
  8. Pour over the cake and decorate with Oreo cookies. I used smaller Oreo cookies that were separated on the side