Friday, 16 February 2018

Baking Eggless Challenge#3: Eggless Japanese Milk Bread Loaf (Tangzhong method)

So I am back, with successfully completing our first challenge for the month of February, given by Gayathri. This time it was Milk bread, using Tangzhong method, also called "roux method" or, "cooked dough" method. The science behind it is that using roux enables to retain moisture to a larger extent, resulting in softer and moister bread....and it sure does!!! The resulting bread is soooo soft that you would want to sleep in it😉😊

Monday, 5 February 2018

Baking Eggless Challenge#2: Eggless Victoria Sponge

Phew!! This January flew so fast, the first month of the new year gone in the blink of an eye. A major part of this time was spent in zeroing in for a pre-school for my toddler. Being hyperactive she gets bored pretty quickly....and keeping her wits challenged all the time has become a challenge for my dim-wits 😃😃. She has become extra clingy too!! Her "terrible twos" have started and are giving me one hell of a time. Hence pre-school seemed to be the best option to siphon off her extra energy!! Anyways! back to the topic now...we baked cookies for our first challenge (you can read about it here), so for the second challenge of Jan. month Gayathri gave us a basic sponge cake recipe, also called Victoria Sponge.

Saturday, 3 February 2018

Mascarpone Quatre-quart studded with cherries and walnuts

Quatre quart (meaning Four Fourths) is a classic French recipe, akin to a pound cake. It's called so, as it uses 4 ingredients in equal parts by weight, viz. flour, butter, eggs and sugar. The Brittany region of France, where it is supposed to have originated, doesn't use anything apart from the basic 4 ingredients. However, as with all other recipes, variations and tweaks have sprung up to cater to the local tastes and produce. Here's my version, using Mascarpone cheese instead of butter...

Saturday, 13 January 2018

The PERFECT Eggless Chocolate chip cookies...soft, chewy and crunchy on the outside!

Hi friends!! A very Happy New Year to you all. Hope you all ringed in the new year in healthy and happy spirits. We too had loads of fun celebrating it with our friends and wishing our families back home through Duos and Watsapp. For the baker in me, the New year became extra special when Gayathri  announced Season 2 of the Baking eggless challenge.....remember all the fun we had last time??! (you can read about it here and here). This time she'll be giving us 2 recipes a month, to convert to eggless....wooow, isn't it!! 
For this month's first challenge, it was the famous Nestle Toll House Chocolate Chip Cookies. Now these are some cookies that are my family's absolute favorite, so I was pretty excited, as well as a bit apprehensive, whether I'll be able to replicate the chewy texture without the egg. But bingo!!! found out egg can be subbed without compromising on the original texture....

Sunday, 31 December 2017

Wholewheat mulled wine fruit cake

It is christmas week here in UK, and everybody is in a festive mood. The seasons greetings and holiday cheers have filled the air profusely....there is lot of visiting and gifting going on. Get-togethers and menus are being planned and shopping is in full swing. The air itself feels so charged up and magical that you simply cannot escape the positivity of the season...I know my merry christmas is a tad late (it's almost new year!!) to you guys but still, better late than never....

Wednesday, 22 November 2017

Ice-cream cookies (and they are EGGLESS too)

First of all friends, I m really sorry for not having posted anything since long (wayyyy tooo long, I guess). But life with job, home and a hyperactive toddler clinging round your legs (literally) is a real roller coaster...I am sure all the mommies out there will identify with me (yay!! we stand together!!). BUT...but...and more than make up for it, I have come up with a yummilicious...delicious...and equally fantastic looking cookie...

The Ice-cream cookie....

Yessss!! these are NOT ice-cream...but Cookies..!!!

Wednesday, 25 March 2015

March challenge: Extra-nutty dark chocolate fudge brownies (Eggless)

This month's challenge for our Baking eggless group was extra nutty and fudgy chocolate brownies by Joy the Baker. The challenge provided an apt opportunity for me to add a fascinating brownie recipe to my repertoire. The original brownie looked seriously delish, and the real challenge for me was to retain its look and texture, while converting it into its eggless avator. For me, anything fudgy is equal to "condensed milk"....oh yes!! what can be fudgier than it?? So I thought of using it instead of eggs. For any brownie recipe to be a success, the taste of chocolate should scream over any other ingredient used. Hence I used chocolate in two forms....chocolate bar and cocoa. Since I enjoy eating Bournville range, I used that. And for the cocoa I rely on good ol' Cadbury!!