Thursday, 27 August 2009

Daring Bakers August Challenge: Dobos Torte



The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

This cake was a deceptive challenge. I think the biggest hurdle for me was mental, the cake looks so intimidating. But when broken down into steps, it's laborious but not overwhelming. The cake is delicious. But as much as I like caramel, I was not a fan of the little caramel cake wedges on top -- partly because they did no favors to my braces! And I am not quite sure what texture they were supposed to have turned out... chewy or crackly? Mine were a bit of both, and I felt that they made the cake hard to eat.

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Wednesday, 27 May 2009

Daring Bakers May 2009 Challenge: Raspberry strudel


The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I have to say that I was initially quite hesitant about attempting this challenge. Stretching dough paper thin, in fact even thinner, given my misfortunes with rolling out dough in general, seemed impossible. But my friend and fellow Daring Baker Shirley of What About Second Breakfast? tried the challenge early on. And then she made it again, and again and again. She raved about it and claimed it wasn't so hard. So I had to give it a shot. And she was right!
I would never have imagined it, but once I rolled it out about 15 inches square and began stretching the rest came easily. It practically stretched itself. I do recommend trimming any thick edges, as they tend to turn out a little tough or chewy.
I went with a simple filling of 12 oz raspberries tossed with 1/2 cup sugar. I sprinkled the dough with about 1/3 cup of almond meal, in line with the apple version, which has breadcrumbs.
And you know what, I ended up making the apple version, and a cherry cheese filling from Martha's Baking Handbook. I was planning to take them to work, but my husband pouted, so I left it home. That means I will probably make this again soon to take to work, using all those wonderful cherries California is getting now.
I think this may be in my regular repertoire now. The effort compared to the wow factor is well worth it!





My creation


Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.



Don't forget to check out the other Daring Bakers' wonderful creations.

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Sunday, 1 March 2009

Daring Bakers February Challenge: Chocolate Valentino!



What's challenging about chocolate cake, you say? Well this isn't any old chocolate cake, it's a flour-less chocolate cake... rich and decadent. And part of the challenge is to make your own ice cream to pair with it (believe me, as rich as this cake is, you need ice cream to help it go down!)
So, I've been off the blogging wagon for a while, but I'm hoping with this post I can get back on!
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They've chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Do check out other Daring Bakers amazing takes on this challenge!

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Sunday, 4 January 2009

Dubbu's Paneer



I'm back! And I seem to have forgotten the b of blogging so I will be glad when am through with this post! This rich gravy with paneer pieces floating (also tomatoe pieces because we don't have mixer-grinder) is one of few things which I can still make coz it doesn't need a Kitchenaid, oven, beaters, etc etc, none of which I have in my new place :(. Anyway I 'm learning to live. 

People have often asked what this paneer is 'Butter Paneer?, Shahi PAneer?, etc' and our answer is Dubbu's Paneer, coz we got this recipe from a close family friend (more family than friend) Dubbu, which is what my now three-year-old nephew calls her! 

Its a foolproof damn easy recipe. And what set its apart from the usual indian dishes is that it doesn't have the usual tumeric and red chilli powder and still when you eat it you don't miss anything.

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Thursday, 18 December 2008

Daring Bakers October Challenge: Basic Pizza dough


Better late than never, as they say! The October challenge was hosted by the lovely Rosa, who gave us a recipe from Peter Reinhart's "The Bread Baker's Apprentice." I used roasted veggies, eggplant, mushrooms, tomatoes and onions. And I swear I did toss the dough, though not with great results!

Some more pics and the recipe after the jump.


Saturday, 6 December 2008

Catching up



It's been a long time since either Aamena or I posted. She has a good excuse... no oven in her new digs. I don't, since I have been baking and cooking, and even taking photos... but have just been too *busy* to post. Now I hope to make up that shortfall.
Let's begin with my first try at red velvet cake, inspired by Shirley's luscious cupcakes. I should have known better than to try a different recipe, but I didn't, and went with this one from Bon Apetit, sans the berries. It tasted great, but the red velvet cake was more a ruddy brown.

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Sunday, 31 August 2008

Daring Bakers August Challenge: Chocolate Eclairs



I've sat out the last few challenges, but this month's -- Chocolate Eclairs -- was absolutely irresistable. Thank you Meeta and Tony for the great selection, and the delectable recipe from Chocolate Desserts by Pierre Hermé.
The challenge was perfect because I love eclairs, but my one attempt to make them was a bit of a flop and I'd shied away from pate choux since. Well now was time to conquer my fears. After reading through other Daring Bakers' experiences and plenty of tips, I finally hit the kitchen this past week. I decided to go the whole chocolate hog, making the chocolate pastry cream and the chocolate glaze.
And I'm proud to say the results were great, even if I do say so myself. Well actually, a bunch of my colleagues said so too! Truthfully I could have eaten all those eclairs by myself but I thought the better of it and took more than a dozen to work. (I made the eclairs just before I headed to work -- I start in the afternoon. So while I was able to bring in the eclairs while they were still fresh, I did have to rush to get to work on time. Hence I didn't get a chance to review my photos, otherwise I would have caught those awful fingerprints in the glaze. Oh well.)
Oh, and my super picky 4-year-old ate two. That's a success in my book!
The leftover pastry cream, glaze, not to mention sauce, means I'll be making the eclairs again sometime very soon.
Do check out other Daring Bakers' creations!

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Wednesday, 27 August 2008

Another chiffon cake




Can you tell I've become a convert to the religion of chiffon! What amazing results and taste with such little heartache. After my first attempt convinced me it wasn't hard, I thought I'd give it another go, for dinner
with friends. I knew the kids for sure would be happy. The only problem was our water being cut off from 10 am to 4 pm... yes six whole hours while the plumbing system is overhauled in our apt complex. This is the third day it happened. What sucks is that you don't know when it might happen. You have a few days of no problems, you're complacent and the next day they hit you. Only another four weeks. *crossing fingers*
So as you might guess, I started at 4 pm. Wrong. Due to various other emergencies (DH+work) I didn't start till 6.

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Thursday, 21 August 2008

Mango chiffon cake



So I recently made this yummy Mango chiffon cake. For a few weeks now, what with California flooded with mangoes, I'd been day-dreaming about mango cake, one that incorporates mangoes in the batter, not just as garnish or mousse, which I'd already tried. At last I put thought to action and using my Google muscles, found that those clever folks in Southeast Asia had already been there, done that. So I used this apparently tried and tested recipe that I found at Cook Bake Legacy.

I liked the result, though I think my oven was acting up and it didn't rise as well or cook through as much as it should have. But I will be making this again. I also plan to try using mango puree in place of buttermilk in a regular cake. I think the mango should provide enough acidity to replace the buttermilk and should be about the same consistency. Watch this space for updates!


Recipe and more photos after the jump.




The cake after taking it out. It seemed kind of OK to me, then I realized it was underdone and put it back in the oven, but evidently not long enough.



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Wednesday, 30 July 2008

Bet it's a record!



So how much time did you take to make your Filbert Gateau?

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