I just wanted to update a couple of recipes here. These are ones that I made well in the first place (else I wudnt have posted at all!!). However, recently I find myself improving every time i make them. These improvements are both photographic as well as culinary!
however, I’m just posting the photograpic evidence… will wait for technology to provide the culinary proof!! 😉
Wishing everyone a happy new gastronomic year!!
Last night at 7pm, Hubby decided that the best way to watch an action movie is if we have pizza! The normal pizza I always make is usually a part of my bread dough. I simply make a bit extra, and set it aside for the pizza after proofing. At that hour, there isn’t any way I can get proofed dough ready for the 9pm show. Also, we’ve stopped keeping ready-made pizza bases at home, in a drive to lead a healthier lifestyle.
So we got hunting for a recipe I could work with. A few blogs and sites later, I figured out what I wanted to do! The one I made has been inspired by all those blogs, but I made my changes to accommodate our tastes. The end result was definitely a perfect accompaniment to an action movie!!
This particular recipe is bound to be a favorite for all those who love thin crusts. For thicker crusts, you need to go through the proofing method before baking. 🙂
- 2 cups all-purpose flour / maida
- 1 tsp instant yeast (or active dry yeast)
- be sure to proof the active-dry yeast before using. Use water from the 1 cup mentioned below.
- 1 cup water
- 1.5 tsp salt
- 5 ripe medium-size tomatoes
- few fresh basil leaves
- Can use 1/2 tsp of dried basil also
- 1 tsp dried oregano
- 3/4th tsp salt
- 2 garlic pods (optional; I did not use)
- caramelized onions
- sweet corn
- chilli flakes
- diced capsicum
- cheese of your choice
- Blanch the tomatoes by dropping them in boiling water. After 2 mins take them out and drop in a bowl of cold water.
- Peel the tomatoes and roughly chop them.
- In a mixer jar, add all the ingredients except salt and grind into a fine puree.
- Add salt at the end and set aside.
Ready to be used sauce
- Preheat the oven at the highest temperature for 30 minutes
- My oven goes up to 250 deg C. Please make sure you are able to achieve a good amount of heat within the oven. if your highest temperature is lower, then you may keep it for a few minutes longer.
- In a bowl, add the yeast and water and mix well.
- Add the flour and salt and mix well by hand till it becomes a sticky dough.
Basic dough, ready to be kneaded
- Sprinkle a little flour on your work surface and drop the dough on it.
- Knead the dough thoroughly until it becomes smooth. This may take about 5-8 minutes of kneading. The dough at this point will not stick to the hand.
And now we’re ready to make Pizza!
- You may add a little flour if needed.
- Cover the dough while you prepare the toppings for the pizza.
Note:To actually bake the pizza, I use the tray that I got with my oven. It is rectangular, but I’m ok with that! 🙂
- Spread some olive oil on the tray to prevent the base from sticking.
- Slowly, by hand, spread the base on the tray while keeping the base at least 1/4″ thick.
- Any thicker, the base will not cook properly and may remain soggy.
- This step needs a lot of patience. Do not rush this as the base may become too thin and burn or be too thick and raw.
- Spread the tomato sauce over the base evenly with a bit extra at the edges.
- Top the sauce with grated cheese.
- Over the cheese, add all the toppings of choice. You may add a bit of cheese over the toppings also.
Ready to bake
- Bake the pizza for 15 minutes.
- Make sure to the keep checking as the amount of time varies of the temperature used and the size of the oven.
- Pull out of the over, cut and serve!!
These were almost gone before I remembered to take a pic! 😉
Recently I was added into a group on Facebook called Indian Artisan Bread Bakers. The experience till date has been great, and I’ve also learnt some new techniques in bread making.
The latest in this is the hokkaido or tangzhong method or also called Asian Milk Bread. I recieved this recipe through the group itself, but modified to make it my own!! This method basically involves making a roux as a pre-step before the usual bread recipe. Also I’ve used a couple of elements like milk powder that I haven’t used in the past. The final effect has been of almost professional looking bread. To say I’m thrilled is an understatement! 🙂
This recipe makes about 7-8 burger buns or 1 bread loaf and a large portion of garlic bread. Please do experiment with amounts to see which works for you!!
NOTE: the traditional recipe calls for egg. I did not use it, nor did I replace it with anything.
50-50 of whole wheat and maida – 1/3 cup heaped
Water – 1 cup
For the bread:
50-50 of whole wheat and maida – 5 cups, plus ¼ cup if required for dusting
Active dry yeast – 3 tsp, proofed in some warm water
Sugar – 1/3 cup
Salt – 1 tsp
Powdered milk – 8 tsp
Milk – 1 cup
Butter – 1/3 cup, softened
Garlic oil: Crushed garlic pods mixed with olive oil, rested for abt 10-15 mins
To prepare the tangzhong /water roux
- Mix together the flour with the water in a small saucepan.
- Heat mixture over low flame continuously stirring until it thickens enough, till your stirring leaves marks on the surface, with a texture of glue. Remove from heat immediately.
- I guess you can move it from this to a cooler bowl to let it cool. But I haven’t really done that.
- Cover the bowl with plastic wrap or a wet towel to prevent it from drying on the surface and let it cool to room temperature.
Mixing the roux
- Mix together all the dry ingredients except salt and set aside.
- In a large mixing bowl, put milk, yeast and cooled tangzhong and mix well.
- Add the dry ingredients to this mix.
- Mix well till a sticky dough is formed.
- I use a hand-held whisk/mixer. So i mix lightly and let it sit for abt 30 secs and then mix. It gets done immediately.
Making the dough
- Add the butter and salt, and knead for 15 minutes until the dough formed is smooth and elastic. I usually need a bit more flour here to make it smooth.
- The windowpane test works well at this stage. But normally the stage I stop the whisk is when the dough seems to “split” around the kneader. A windowpane check is always successful here too! 😉
- Cover the dough with a wet cloth, and proof it until it doubles, usually abt 70-90 mins.
- Press the dough down to deflate and then shape into the tins that you wish to bake in. I split my dough into a bread tin and a smaller one for the garlic bread.
- The bread tin was left to proof as is. but i got to work on the garlic bread.
- Split the dough into 4 small portions. Spread one portion on a lightly oiled surface. Spread it out into a rectangle shape with your hands. and spread the garlic oil lightly and roll gently and place in the tin.
- Cover and let it rest 30 minutes.
After the 2nd proof
- Bake in preheated oven at 180 C for about 35 minutes.
- After 30 min place a sheet of aluminium foil over the bread/s to prevent burning.
- Once done, take out of the over to cool. Brush tops of hot bread with milk. This will give a nice color to the bread while it cools.
- Wait for abt 5 mins and then turn over onto a wire rack. This prevents the bread base from becoming soggy.
- Let it cool and then slice!
Ready to eat!!
The garlic bread was firm to cut through and I was able to toast in in my regular toaster. You can always add some grated cheese to the hot bread and enjoy! 😉