New Recipes
Showing posts with label New Recipes. Show all posts
Showing posts with label New Recipes. Show all posts

How to make Homemade Pizza From Scratch

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How to Make Butter Cake

Butter cake is a basic cake that is fantastic on its own or serves as the basis for a wide variety of cake variations through the addition of different flavours. This recipe is one version of a butter cake - if you wish to add you own, please do so as either a variant here or start your own article (you will need to distinguish the variant in the title).

Ingredients


  • Pinch of salt
  • 1 1/2 cups (300g) sugar
  • 300g / 10 oz butter or margarine, softened
  • 3 eggs
  • 3 teaspoons vanilla essence/extract
  • 1 3/4 cups (415 ml) milk

Steps


1  Preheat the oven to 190ºC/375ºF. Cover the baking pan in baking paper.


2 Sift together the flour, baking powder and salt. Put to one side.


3 Beat together the sugar, butter, eggs and vanilla. Beat until light and fluffy. (If using an electric mixer, use high speed.)


4 Combine the flour and liquid mixtures. Beat until the mixture is smooth.


5 Pour the batter into the prepared baking pan. Smooth over using a spatula.


6 Bake for 25–30 minutes, or until the centre springs back when pressed.


7 Remove from oven and leave to cool on a wire cooling rack, still in the pan.


8 Place a topping of choice on the cooled cake. Some ideas include:
  • Plain icing
  • Icing plus glazed cherries
  • Icing plus berries
  • Icing plus citrus peel
  • Icing plus sprinkles
  • Jam and chocolate piped lines
  • Dollops of cream with chocolate drops atop the cream
  • Lemon curd and cream
  • Streusel topping


9 Cut the cake into approximately 24 squares. It is now ready for serving.

Copyright @ wikiHow
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How to make Eclairs

Recipe: Eclairs
All kids love this light pastry filled with creamand covered with chocolate!

Preparation time:30 mins.

Cooking time: 30mins

Recipe Ingredients:

For the batter (Choux Paste):

1 litre Water

400gm Butter

Pinch of Salt

600 g Refined Flour

1dozen Eggs (lightly beaten)

1egg for egg wash

For vanilla custard filling:

1 litre Milk

1 tsp vanilla flavour

10 Egg yolks

200gm Sugar

100 gm Cornflour

200 gm Unsalted Butter

Recipe Method:

Prepare trays ahead by greasing and dusting them with flour. Boil water with butter and salt in a large stock pot. Sift in the flour and whisk thoroughly till it forms a soft dough. Remove dough into steel bowl and beat using electric whisk. While the dough is still warm, add lightly beaten eggs gradually at regular intervals. Continue beating till mixture is smooth. Preheat oven at 220'C. Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the greased and dusted baking trays. Foe eclair, pipe the batter into 3'' long lines.

Keep plenty of distance between the eclairs for they will rise well. Brush with egg wash and bake at 220*C for 20 minutes. Reduce temperature to 160*C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes. Remove the eclairs and allow them to cool. Pierce a hole from one side and fill in the prepared cream with the help of a piping bag. Cover the top side of the eclairs with the chocolate icing and allow to set.

Source: www.pankajbhadouria.com
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Make a pan Pizza at Home


Spice up your kitchen by following this simple recipe.
Ingredients
For Pizza dough
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
For the Pizza 
Olive oil
Cornmeal (to slide the pizza onto the pizza stone)
Tomato puree
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham
Method
For the Pizza dough
- In the large bowl of a heavy duty electric mixer, add warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
- Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook.
- Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
- Place the ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, and then place the bowl of dough in this warmed oven to rise.
- At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparation
- Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
- Remove the plastic cover from the dough and punch the dough down so it deflates a bit.
- Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
- Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
- Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.
- Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
- Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough.
- Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
- Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
- Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven.
- Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
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