Eggless wholewheat marble cakeย 

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I am sure you guys have known by now that I love baking. We are cake lovers especially plain tea time cakes. And since I bake very often, I prefer using wholewheat flour and bake without eggs. My in laws are vegetarians and they expect me not to cook any meat or eggs. Since my husband is an eggetarian, we do have eggs on a regular basis but have seperate utensils to cook eggs. Those utensils are kept and washed seperately. I know this sounds weird but this is what my in laws asked me to do. It is quite painful but I have been managing it well from past three years. By the way, I used to cook awesome chicken before I got married. Every sunday was a chicken day. Things are so so different now, na khana aur na banana.

So about this cake now. Marble cake basically is a combination of vanilla and chocolate flavor. I have baked this one a lot of time using all purpose flour and sometimes with wheat flour. The recipe calls for milkmaid or milk powder. I personally prefer using milk powder over milkmaid. The cake is very delicate so slice it only after it cools down completely. The final batter turns out to be a little thick if using wholewheat flour. You can increase the quantity of milk to get the desired consistency.  I have explained the recipe step wise. Follow it, you will get a perfect cake. Sharing an old picture of marble cake below which was baked using all purpose flour.

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Ingredients:

1 1/4 cup wholewheat flour
1 tsp baking powder
1/2 baking soda
3 tbsp milk powder/condensed milk
3/4 cup sugar
1/2 cup butter
1 cup milk
2 tbsp cocoa powder
2 tbsp hot water
1 tsp vanilla essence

Method:

Step 1: Mix together hot water and cocoa powder. Keep it aside and let it cool. By the time the final batter gets ready, the mixture will cool down.

Step 2: Sieve together flour, baking soda, baking powder and milk powder (if using) and keep aside.

Step 3: Beat together butter and powdered sugar till light and fluffy. If using condensed milk, add it now and beat it.

Step 4: Now the mixing part. To the butter sugar, start adding milk and flour. 1st add milk, mix and than add flour. For a lump free batter, add little batter at a time and mix. Remember not to OVER MIX the batter or you will have a very very dense cake.

Step 5: Once the batter is ready, take out 1/4 cup batter and add it to the cocoa powder mixture. Combine it nicely.

Step 6: To the plain batter, add a tsp of vanilla essence and fold nicely.

Step 7: At last, pour all the vanilla batter to a greased baking tray. On the top, pour the cocoa batter. Insert a toothpick or a folk into the batter (it should touch the bottom of the pan) and move it round and round from one side of the pan to the other so that the chocolate batter spreads nicely. For a better understanding, refer to the picture below. Don’t over do the swirls or all the chocolate batter will move to the bottom.

Step 8: At last bake in a preheated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.

** All the ovens are different so time and temperature may vary **

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Recipe source: CookWithSmile.
Feel free to ask any questions. Go ahead and bake this cake. Share your feedback along with a picture on my Facebook page PicUrFood
. I would love to hear from you 🙂

Eggless wholewheat chocolate cake

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A sudden craving for some chocolate cake and I ended up baking this soft, moist and of-course eggless cake using wholewheat flour. I did’t really click this picture to make a blog post but than I than ended up making one. This is a no fuss baking with ingredients generally available in ones pantry. Remember all the ovens are different so baking time and temperature may vary and all the ingredients needs to be at room temperature too. You can add some chocolate chips to the batter in order to make the cake more chocolaty (I didn’t add). This cake tastes really awesome the next day.

*updating the post with a new picture*

I have added 1/4 cup of chocolate chips to this cake and it sure made it rich. Just mix the chocolate chips in a tbsp of flour and add to the batter.


Ingredients:

1 1/4 cup wholewheat flour/atta
3/4 cup sugar (you can use 1/2 cup or even 1 cup depending on ur taste)
1/4 cup cocoa powder (use a good variety for that dark color)
1 tsp baking soda
1/8 tsp salt
1/2 cup oil
1 cup milk
1/2 tsp vanilla essence

Method:

Sieve together flour, salt, cocoa and soda. Add powdered sugar and mix. To this add milk, oil and vanilla. Mix everything making sure that no lumps are formed. DON’T OVER MIX or else you get a dense cake. Pour the batter in a greased baking pan and bake at 180 degrees for 35 minutes.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates ๐Ÿ™‚

 

100% wholewheat bread

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I have been getting a lot of requests for this recipe. I was too occupied with things around and was not getting time to post. Finally all the work at my place is completed and I am here ๐Ÿ˜€ This is long pending post. I once shared wholewheat bread recipe in one of the food groups and got lots and lots of queries. In this post, I will try mentioning whatever little I know about baking :mrgreen:

Wholewheat breads are a little denser than white breads and is a little tricky to make. So if you are baking for the 1st time, I would not suggest you to bake this bread. First try your hands on basic white bread and than on this bread. You can check the recipe here. Also read the tips shared there nicely.

When I posted this recipe earlier, it was a little different. That recipe called for honey and milk powder. But than not everyone uses honey or milk powder and were requesting for the replacements. I had no idea back then as that was a fool proof recipe. So now I thought of replacing honey with sugar, oil with butter and milk powder with gluten.

Gluten formation is important for wheat breads. I have used wheat gluten in the recipe which can be replaced by milk powder too. But use at least any one of the two ingredients.

For details on Gluten, Please google.ย Gluten is easily available online or baking stores..

Bread baking takes a lot of time say 3 to 4 hours. But You got to work just for some 15 or 20 minutes (which is not a big deal) and you will see the magic happening on its own ๐Ÿ™‚

Kneading is one of the most important factors of a good bread loaf. Please knead it for good 10 minutes or more if you want a good soft loaf.

Please remember, all the ovens are different so baking time will differ. Your oven might take a little more or less time to bake.

Lets have a look on the recipe now.

Ingredients:

3 cups Whole wheat flour (I use aashirwad aata). Pillsbury works well too.
1/4 cup honey or 2 tbsp sugar
1 tsp salt or per ur taste
4 tbsp milk powder (I use everyday) or 1 tbsp gluten
2 tbsp oil/softened butter
2 tsp instant yeast
1 to 1/4 cup water(depends on the quality of the flour and weather as well)
1 tbsp oil to knead

Method:

** If using honey, add 1/2 tsp of sugar to the yeast mixture and let it froth. Add honey to the flour directly. Rest procedure remains the same **

Mix sugar in 1/4 cup of warm water. Add yeast to it, stir and let it sit for 10 minutes. The mixture will turn frothy and its good to go. If not, discard it and make a new yeast mixture.

In a mixing bowl, sieve flour, gluten and salt together. Add butter and yeast mixture. Mix together everything using a spatula. Slowly start adding remaining warm water to it and make a dough. Dough will not be very sticky. Knead the dough for good 10 minutes with your hands very nicely till you get a soft and pliable dough. Once the dough is ready, cover it with a damp warm wet cloth (I keep the wet cloth in the oven, heat it for 30 seconds and cover) and keep it in a warm place to ferment. Let the bread rise for 1 hour. You will see the dough has doubled after an hour. If not, keep it for some more time (not more than 2 hours).
Now deflate the risen dough using ur hands and knead very gently again for 2-3 minutes . Once done transfer the dough to a bread baking pan and cover it (This time I cover the pan with a very very big patila as the dough will rise again). Let the dough sit like that for 30 to 45 minutes. Once the dough has risen, bake it in a preheated oven for 40 minutes at 180 degrees. Once out of the oven, apply butter or oil all over the bread. Done!! Let it cool completely before slicing it.

Notes:

* Always use good quality yeast. Bluebird is a bad option. Spend in a good quality and it will be worth it. Eg. Gloripan yeast or red star yeast. I use nature harvest instant yeast. Red star and nature harvest are available online.

* Use softened butter, not melted. I would suggest to use butter only, not oil.

* All the ovens are different so temperature may vary. Please keep an eye on ur bread when you bake it.

* The 1st rise of the dough is important. Give at least an hour or more if needed for the dough to double but not more than 2 hours.Mine generally doubles in an hour.

* Let the dough rest for just 30 to 45 minutes during the 2nd rise. Not more than 45 minutes. Or just let it sit only till you see it rising and reaching the pan level.

* Donโ€™t use a wet cloth to cover the dough for 2nd rise as the dough will stick to the cloth and might deflate when you take out the cloth. Use a big patila (used for boiling milk) for 2nd rise.

* I have a convection oven and it takes me 40 mins to bake one bread loaf. I always bake in 180 degree. In case the top starts to brown soon, cover it lightly with aluminium foil.

* Keep ur dough to rise in a warm place. You can also wet a damp cloth, warm it for 30 seconds in the microwave, cover the dough with the warm cloth and Keep it inside the oven.

* U can also use 50% wheat flour and 50% maida or 80 % wheat flour and 20 % maida.

* Use oil to grease ur hand while kneading the dough. But do not make the dough too oily.

Please feel free to ask any query you have. You can inbox me on my Facebook page PicUrFood.ย And also please do share ur feedback if you try this out along with a picture ๐Ÿ™‚

Happy Baking!!

Wholewheat Oats Biscuits

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My dear husband is too much occupied with his office these days and generally comes home by 10 ๐Ÿ˜ฆ He is super hungry by that time, so I make sure to give him something which he can relish with his evening cuppa which he generally have at his desk. A few days ago, I tried my hands on these cookies and to my surprise they turned out awesome. This is the 3rd batch I have made. I pack this for him with a few other things as well ๐Ÿ˜€ My husband is not a sweet lover so I reduce the sugar level in everything I make or bake :mrgreen: I use 1/2 cup of sugar whichย gives you mildly sweet biscuits. I have used elaichi instead of vanilla essence as I totally love the flavor.ย Please note, each oven is different so baking temperature may vary.ย 

Ingredients:

1 cup wholewheat flour (I used Aashirwad)
1 cup oats ( I used quaker)
100 gms butter
1/2 to 1 cup sugar (per ur preference), I used 1/2 cup
1 tsp cardamom/elaichi powder
1/2 tsp baking soda
2 to 3 tbsp milk

Method:

Powder the sugar in a grinder. Take butter in a mixing bowl, add powdered sugar to it and beat till light and fluffy. Sieve together flour, oats, elaichi powder and BS. Start adding the sieved flour mix to the butter-sugar mix. The mixture will resemble bread crumbs. Now start adding milk to the crumbs. Use your hands now to bind the dough. No need to knead much. Please do not tempt to add more milk to the dough, the dough is meant to be crumbly.

Now divide the dough into lemon sized balls and give it the shape you desire. Since the dough is basically crumbly, the edge of the biscuits will not be smooth. Keep sealing the tears in the edges, bringing them together as you roll.
You can roll the dough like roti and use a cookie cutter also.

I am explaining in the pics below on how I do it.

I line a baking tray with aluminium foil and grease it with oil. Divide the dough into lemon sized balls and put it in the baking tray with some gap in between. I take a steel glass and press the cookie balls. They will stick slightly on the glass but using a fork, just remove them. Do not add much pressure, or it will break. The biscuits spread nicely, the edges do not break and the biscuits are equally leveled which helps in even baking.

Bake the cookies in a preheated oven at 180 degrees for 18 minutes.

 

 

Notes:

* Please make sure you shape them a little thin. It will not bake properly if you make it thick.

* If you do not like elaichi flavor, use vanilla essence.

* Increase the sugar quantity to 3/4 cup to 1 cup.

* Do not add more than 3 tbsp of milk.

Recipe adapted from: Divine taste

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates ๐Ÿ™‚

 

Basic White Bread

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There is something really really awesome about baking your own bread at home and that is why I am too much into baking bread ๐Ÿ˜€ I wanted to post breads recipe from the day I have started my blog but somehow I didn’t have a picture of white bread ๐Ÿ˜€ I always bake wheat breads because of my healthy freak Husband ๐Ÿ˜€ Once I posted my wholewheat bread recipe in one of the Facebook groups and got awesome response. People tried it and were so happy with the results. I got many requests for a white bread recipe. So finally I am here with my first bread post โ˜บ And yes, I am baking a bread after 6 months ๐Ÿ˜€ The last bread I baked was in August 2015. So thought of starting with my simple and easy white bread.

This is a basic bread recipe and absolutely a no fail one. I keep reading a lot about baking and it helps a lot every time I bake a bread. I don’t know whose recipe I follow but this recipe is there in my diary for more than 2 years. May be adapted from Martha Stewart’s recipe as I read almost all her recipe when I started baking. A lot of points and tips I used to note down in my diary. The original recipe noted in my diary is for two loaves so I half the recipe. I have made this a lot of times so the ingredients has been altered as per my taste.

Two things to keep in ur mind before baking breads :mrgreen:
** LOVE & PATIENCE **

* Treat ur bread just like ur baby. Love it and it will love u back 💕

* Bread baking takes a lot of time say 3 to 4 hours. But You gotta work just for some 15 or 20 minutes (which is not a big deal) and you will see the magic happening on its own ๐Ÿ™‚

Ingredients:

3 Cups All purpose flour/Maida
1 Tbsp Unsalted butter (softened)
3/4 Cup Warm milk
1/4 cup Warm water
1 Tsp Instant yeast
1 Tsp Salt
1 Tbsp Sugar

Method:

Mix sugar in 1/4 cup of warm water. Add yeast to it, stir and let it sit for 10 minutes. The mixture will turn frothy and its good to go. If not, discard it and make a new yeast mixture.

In a mixing bowl, sieve Maida and salt together. Add butter and yeast mixture. Mix together everything using a spatula. Slowly start adding warm milk to it and make a dough. Dough will not be very sticky. Knead the dough for good 10 minutes with your hands very nicely till you get a soft and pliable dough. Once the dough is ready, cover it with a damp warm wet cloth (I keep the wet cloth in the oven, heat it for 30 seconds and cover) and keep it in a warm place to ferment. Let the bread rise for 1 hour. You will the dough has doubled after an hour.
Now deflate the dough using ur hands and knead very gently again for 2-3 minutes . Once done transfer the dough to a bread baking pan and cover it (This time I cover the pan with a very very big patila as the dough will rise again). Let the dough sit like that for 45 minutes. Once the dough has risen, bake it in a preheated oven for 40 minutes at 180 degrees. Once out of the oven, apply butter or oil all over the bread. Your own homemade white bread is ready.

Notes:

* Always pray before you start baking a bread 😂 LOL

* I use instant dry yeast, which can be directly added to the flour but I generally add it to the warm water and than use it.

* I heat the water in the oven for 15 seconds.

* I use Nature Harvest yeast which has never failed me.

* Don’t use oil, instead of butter. I use amul unsalted butter which is at room temperature. No need to melt the butter, just add it directly to the flour.

* You might need to increase the milk quantity to 1 cup in case the dough is too dry.

* I like to use 1/4 cup of water as the texture turns out very nice. You can use half milk half water or only Milk.

* The 1st rise of the dough is important. Give at least an hour or more if needed for the dough to double but not more than 2 hours. Mine generally doubles in an hour.

* Let the dough rest for just 45 minutes during the 2nd rise. NOT MORE THAN 45 MINUTES.

* Don’t use a wet cloth to cover the dough for 2nd rise as the dough will stick to the cloth and might deflate when you take out the cloth. Use a big patila (used for boiling milk) for 2nd rise.

* All the ovens are different so temperature may vary. Please keep an eye on ur bread when you bake it.

* In case the top starts to turn brown too early, Cover with an aluminium foil and thn bake.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates ๐Ÿ™‚