Wednesday, March 25, 2015

Nutty Cheese Crackers | Easy N Tasty

Sometimes routine life gets soooo boring and you feel like you want to do something different. Especially bakewise.. Past few days I have baked several sweet and savoury breads that I wanted to bake something else that I had not done for a long time. Then I found and adapted the yummy easy to put together crackers which had cheese and also walnuts in them.


Shredded cheese : 1 cup
All Purpose Flour:1/3 cup
Oat Flour/Brown Rice Flour: 1/3 cup
Whole Wheat Flour: 1/3 cup
Extra Virgin Olive Oil: 3 tbsp
Ice cold Water: almost 2 tbsp

Salt: 3/4 tsp
Spice/Seasoning of your choice: 1/4-3/4 tsp
Walnuts: 8 tbsp

Pulse walnuts coarsely in the mixer and add in cheese, flours, oil, water, salt and seasoning. Process until mix is soft and sticks together when pressed between fingers. Cover and chill for an 1 hour to overnight. You can replace the oat/rice flour with wheat flour if needed.

Preheat the oven to 375F and line baking sheets with foil or parchment.

Take out the dough and roll out within parchement to 1/8" thick rectangle on the sheet. Cut into 3/4" squares and poke hole in the middle of each square with the other end of a skewer.

Bake for 10-12 minutes or until they start browning at the edges.

A very easy and simple recipe. You can play around with the flours and get different flours. Safe for beginners and obviously a refreshing change from routine. You can have these for anytime or all the time if you are unmindful of the 'cheesy' calories. 

Tuesday, March 17, 2015

Orange Blossom Brioche Rolls | Baking Partners March 2015

Brioche is a bread which always makes me feel that I am doing something different. or rather a different cuisine. Ofcourse its French. Its just that I get the French feeling more than the bread baking feeling. Also this time around it was Moroccanish as we all baked a Orange scented brioche for Baking Partners chosen by Swathi. The recipe is adapted from Dominic Ansel's : The Secret Recipes cookbook.

What surprised me was the texture of brioche. It was light and airy. Whereas the ones I had tried earlier were definitely airy but slightly tighter or not as airy as this one.It was more commercial brioche like from the brioches I had tried. As usual I halved the recipe and mine is as follows. But definitely the orange extract I added also doubled up as the colour as it gave my dough a bright orange colour. I baked these in floral muffin tins and they retained the colour and shape.


Bread Flour: 1 cup (1 cup All Purpose Flour + 1 tsp of Vital wheat gluten)
Salt: 1/4 tsp
Sugar: 2 tbsp
Instant Yeast: 1 & 1/8 tsp
Eggs: 2 (Ener G Egg: 1 tbsp Pkd Powder + 4-5 tbsp water)
Milk: 1.5 tsp

Cold Unsalted Butter: 5 tbsp diced small

Orange extract: 1/8tsp (optional) (I added and it coloured the dough)
Grated orange zest: of 1 orange
Orange Blossom water: 1/2 tsp

Combine flour, salt,sugar, yeast,milk and eggs and mix well using hand or processor.

Mix well until combined kneading for around 10-15 minutes so that  gluten is developed and it leaves the sides of the bowl and it passes the window pane test. (You stretch the dough and it lets you see through without breaking it)

Add cold butter and incorporate well.

Add the orange extract,zest and blossom water and mix well so that the dough is flavoured and we get a smooth sticky and shiny mass of dough,.

Transfer the dough to a lightly oiled bowl. Cover with a wrap pressed directly on top of the dough (to prevent a skin forming) . Let it sit at room/warm temperature until doubled in size about 1.5 hours.

Remove the wrap and punch down by folding. Cover again with the wrap pressed directly on the dough surface and refrigerate overnight to relax the gluten.

When you are ready to bake the next day, transfer it to a floured counter and divide into small pieces shaping it the way you want and placing it in appropriate pan/sheet which is greased and lined. I went for floral shaped muffin pan.Let these puff well for an hour. 

Brush with an egg wash (I forgot!!!) and bake them for 10 minutes until golden brown in a preheated oven at 400F/200C.

Let these sit in the muffin pan for another 5 minutes after which remove these onto a wirerack and enjoy as such.

What came out of the oven was airy and light brioche. It was like a feather in hands and was spongy when cut open. I loved it with nutella whereas my husband liked it as such. 

A little research and found that there are two ways of making brioche. Its the addition of butter that makes all difference. When butter is added after the gluten is developed as in here it gives rise to airy and light ones as in here. Whereas when butter is added along with other ingredients then it become more cakey or soft bread like and tighter as in the previous cloverleaf rolls.

With all this gyan hop over to Swathi's and see who all baked the brioche.

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