COCONUT BUN (For Baking Partners)

This is my first challenge for Baking Partners and it was quite interesting.
I chose the Tangzhong method and the end result was really delicious

Ingredients for Tangzhong:

• Flour - 1/3 cup
• Water - 1 cup

Ingredients for bread:

• Bread flour - 2 1/2 cups
• Caster sugar - 3tbsp+2tsp
• Salt - 1 tsp
• Egg - 1 large
• Milk Powder - 1 tsp (optional)
• Milk - 1/2 cup
• Tangzhong ( half of the tangzhong made from the above recipe)
• Instant yeast - 2 tsp
• Butter (cut into small pieces, softened at room temperature) - 3 tbsp

Fillings:

• 1 1/2  Cup freshly grated coconut
• ½ cup crushed cashew nut
• ¼ cup sugar ( increase sugar if you want more)
• Red color
• Butter
• 1 egg white

Tangzhong Preparation:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon to prevent burning and sticking.
2. Switch off the flame once the mixture becomes thicker
3. Transfer into a clean bowl. 
4. Cover with a plastic wrap to prevent drying up. Let it cool. Use the tangzhong straight away once it cools down to room temperature.

Bread Preparation:

1. Combine all the dry ingredients: flour, salt, sugar and instant yeast in a bowl.
2. Whisk and combine the wet ingredients: milk, egg and tangzhong, add it to the dry ingredients.
3. Knead until the dough has developed gluten and then knead in the butter.
4. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel . Let the dough double in size for about 40 minutes
5. Transfer to a clean floured surface.
6. Divide the dough in two halves one slightly bigger than the other.
7. Use the bigger portion for the base. Roll it out to the required size and spread it in the pan.
8. Spread the filling evenly and then roll the another half of the dough and cover the filling gently.
9. Leave it to rest for atleasst 40 mins
10. Brush the egg white on the surface. Bake in a pre-heated oven at 350 F for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely.

FRIED FISH (Semolina Crusted) WITH TARTAR SAUCE (Homemade)

  This is an awesome fish recipe that i tried recently. The semolina makes the crust really crispy even after when the fish becomes cold. The Tartar sauce was really good with the fish. I usually dont like the tartar sauce from the restaurant. But this one i loved it.                                                                                

 Ingredient for Fried Fish:

• Fish Fillets - 2lbs
• Ginger Garlic Paste - 2 tsp
• Tamarind Paste - 1tsp
• Red Chilli Powder - 2tsp
• Turmeric Powder - 1/4 tsp
• Salt to taste
• Egg - 1

For Crusting:

• Semolina (suji) - 1/4 cup
• Corn Flour - 3 tbsp
• Salt and Pepper to taste

Preparation:

1. Clean the fish and dry it in a kitchen towel until the fish is completely dry.
2. Mix all the ingredients except the fish and make it into a fine paste.
3. Add the fish to the marinade and mix well.
4. Marinate it for at least an hour. The longer the better.
5. Mix the ingredients given for crusting together
6. Coat the fish in the semolina mixture and shake off the excess and keep it in a plate.
7. Coat all the pieces and keep it in the freezer for 5-10 mins
8. Heat oil in a pan and before dropping the fish pieces in the oil coat the pieces once again in the semolina mixture for more crunch
9. Fry the fish in a medium heat until the fish is cooked well inside and the semolina is crisped.
10. Take it out and dry it in a paper towel. 

Ingredients for Tartar Sauce:

• Egg Yolk - 1
• Lemon Juice - 2 tsp
• Oil - 1 1/2 cups
• Red Onion - 1/2 (very finely chopped)
• Green Chilli - 1 (very finely chopped)
• Tomato chilli sauce - 2 tsp (any chilli sauce is good)
• Vinegar - 1/2 tsp
• Salt and Pepper to taste

Preparation:

1. Seperate the egg yolk from the egg white very carefully without mixing the yolk and the whites
2. Add the lemon juice  the yolk  and whisk it a little
3. Now whisk the egg yolk lemon juice mixture and simultaneously add the oil little by little. Do not stop whisking while adding the oil
4. Whisk until the mixture becomes saucy in texture
5. Add the vinegar, chilli sauce, salt, pepper, onion and green chilli and mix well
6. Cover the bowl and refridgerate it until serving
7. This can be stored for upto a week in the refridgerator.

          OVEN BAKED FRENCH FRIES
Ingredients:

• Potatoes - 2 
• Chilli Powder - 1/2 tsp
• Salt to taste
• Oil - 2 tbsp

Preparation:

1. Preheat the oven to 425`F. 

• Cut the potatoes into thin long wedges (Try to cut the pieces in same size)
• Take a bowl full of cold water and add some salt and lemon juice to it. Put the potato wedges in it and soak for an hour.
• Take the potatoes out of the water and dry it in a paper towel until all the moisture comes out.
• Add the salt, chilli powder and oil to the potatoes and  toss it
• Arrange the potatoes in an oven rack and bake it in the oven for 30-40 min until the potatoes become crispy.

Note: The Cooling rack used for cooling the baked foods works best for the fries rather than the baking sheet. The Potatoes can be placed on the cooling rack and kept in the oven directly. It doesnt need turning also in between baking. This takes less time for baking.

                                                                                                    

TANDOORI FISH

Ingredients:

Boneless Fish - 2 lbs

Everest Tandoori Chicken Masala - 3 tsp

Yoghurt - 1 cup
Ginger Garlic Paste - 2 tsp
Salt

Food Color

Preparation:

1. Cut the fish into small pieces and clean it and dry it completely. There should not be any moisture

2. Strain the yoghurt to make sure that it is thick and the ginger garlic paste should also be thick

3. Mix all the ingredients into a smooth thick paste and add the fish in it and mix well  and marinate it for atleast 2 to 3 hours

4. Preheat the oven to the maximum temperature. Melt the butter and mix it in the marinated fish and place the fish pieces in a tray and bake it in the oven

5. After 5-10 min all the masalas will become watery. So take it out and remove all the water and keep it in the oven again until it becomes dry and roasted

ANOTHER BLACK FOREST CAKE

BLACK FOREST CAKE

I wanted to make black forest cake for a while. I tried it atlast. It came out wonderful. But the decoration is not my thing. I just tried to make it look nice