Posts filed under ‘egg white’

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

We Knead to Bake #26 -Kummelweck Rolls

It’s been 2 months since the ‘Dream machine’ arrived…and I haven’t baked bread for many months now. Ever since the Kitchen Aid arrived, I wanted to use it for Kneading bread dough. We Knead to Bake is in its 26th month and I have missed baking many of the breads. For a while now, I have had an idea brewing in my head to make- to fuse the classic Misal-Pav flavours into a burger. I was being too lazy to try this though. On a whim yesterday, I decided to take care of all the above issues and baked these gorgeous Kummelweck Rolls.

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“A Kummelweck (Kimmelweck) Roll is a crusty Roll sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. They are German in origin ,“Kummel” means caraway seeds while “Weck” means roll. In Buffalo in New York, these rolls are used to make a speciality sandwich called the “Beef on Weck”, with thinly sliced rare roast beef and horseradish and it is typically served with fries and a dill pickle. These rolls are great for sandwiches and burgers’.

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I made 8 large sized Rolls using the recipe below. The hot weather aided the proofing and I got supersized rolls. I am not sure whether it was the added Vital Gluten, or the Kitchen aid or the recipe itself, but these are one of the best rolls I have baked- Crusty tops and super fluffy inside. Thank you Aparna for this fabulous recipe.

Next time maybe, I will keep the size smaller. Also, I used Shahjeera, instead of Caraway seeds.

I made a Misal Flavoured patty to sandwich between these fluffy buns, along with some sweet and sour mango chutney. To enhance the Misal flavor, I also added a layer of the Onion-Tomato Masala that is served with the Masala Pav . All these elements gelled together in this fabulous Misal Pav burger – as per the family this was one of the best burgers they have had.Recipe for my Misal Pav burger coming up tomorrow.

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Here’s the recipe for the Kummelweck/Kimmelweck Rolls

(Adapted from http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html )

Ingredients:

2 1/2 tsp active dry yeast, I used Instant yeast

1/2 cup warm water

1/2 cup warm milk

2 Tbsp oil

1 tbsp honey

1 egg white (optional)

1 1/2 tsp salt

3 to 3 1/4 cups bread flour*

Egg wash (optional)

Coarse sea salt and caraway seeds (Iused Shahjeera)

Method:

*To substitute for bread flour add 1 tbsp of vital wheat gluten to 2 to 3 cups of all-purpose flour.

Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.

In the bowl of your machine, combine the yeast mixture, oil, honey,the egg white and stir.

Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic  dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.

Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.

Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits (like a +) on the top using a sharp blade or scissors.

Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long.

Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.

March 25, 2015 at 7:13 am 2 comments

Petite Lemon Meringue Pies

This is a very quick post, but I had to make something for Aparna’s -Bite Sized desserts for Sugar High Friday. Life has been very very hectic here and so I could not manage to send my entry by Friday. Aparna has been very kind and is accepting my late entry too. Thanks Aparna for hosting as well as extending the deadline for me. 🙂

Petite Lemon Meringue Pies– I found the name itself quite refreshing when I first saw the recipe in the book Petite Sweets by Beatrice Ojakangas. Incidentally, I won this book (some time back) at a Giveaway hosted by Aparna. I have been meaning to post some of the recipes I have tried from this lovely book but somehow have not been able to do that.

Bite sized desserts for Sugar high Friday was the perfect occasion to make one of the cute looking desserts from this book and to Thank Aparna for introducing me to the cute bite sized dessert wonderland.

I chose the Petite Lemon Meringue Pies since I had a bottle of Lemon curd (from Fabindia) saved for a ‘Special Occasion’. I also had some homemade Mascarpone,I found Lemons (not limes) at the local supermarket and I had some petite glass bakeware. The only apprehension I had was the meringues, since I have never made one and did not know how ‘eggy’ it would taste. My doubts were put to rest the moment I took out the first pie from the oven and my son instantly gave a Thumbs up to the pie.

I made a small batch of 8-9 petite pies (I actually halved the original recipe). I had some problems with the temperature and the meringues were browned more than I would have liked, but the refreshing citrusy flavor of the pies more than made up for that. My photos do not do much justice to the sinful lemony morsels, but they are absolutely delightful, so go on and try the recipe and let me know about it.

Meanwhile I am sending this to my dear Friend Aparna for Bite Sized Desserts.

Here’s the recipe:

As adapted from Petite sweets by Beatrice Ojakangas

(I halved the recipe and got about 8 small Lemon pies)

Ingredients:

For the pastry:

3/4th Cup All purpose flour

2 tbsp butter cut up (I used salted butter)

1 tsp sugar (I used Vanilla sugar)

 1 small eggyolk

½ tsp fresh Lemon juice

2 tsp ice water

For the Lemon filling:

½ cup Lemon curd

½ cup Mascarpone at room temperature

For the Meringue:

1 Eggwhite

1 tbsp sugar

Method:

For the Pastry:

Preheat the oven to 200oC  or 400oF.

Prepare small muffin pans or like I used petite glass bake ware.

Pulse the flour, butter and sugar in a food processor till it resembles coarse meal.

Turn mixture into a mixing bowl.

In a separate bowl mix together egg yolk,lemon juice and icewater.

Sprinkle the liquid mixture over the dry ingredients and mix till the dough holds together without being sticky or wet.

Knead and shape into a ball.

Flatten into a disk, wrap and chill for 30 mins.

On a floured surface, roll out the dough to about ¼-inch thickness.

With a 3-inch round cookie cutter cut rounds and fit into the muffins/baking moulds.

Pierce bottom with fork and for ~10 minutes or until edges are lightly browned.

Cool before filling.

For the lemon filling:

Beat the Lemon curd and Mascarpone till smooth.

Spoon about 1 tbsp of the mixture into each of the baked pie shells.

For the Meringue:

Preheat oven to 180oC or 350oF

Meanwhile, beat the egg white until frothy.

Gradually beat in the sugar until the mixture is glossy- meringue like.

Spoon or pipe the meringue onto each pie and bake for ~ 10 minutes (it took~12-13 minutes for me) or just until lightly browned.

Cool and serve.

September 26, 2010 at 10:47 am 4 comments


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