Abundant Baking

Tuesday, 11 September 2012

Ingredients

Butter-70 grams

Icing sugar-35 gram

All purpose flour-90 grams

Dark Cocoa Powder-1/2 tbsp

Scraped Vanilla beans-few

1/2 egg-yolk mixed with 10 ml milk

Method:

Place the butter,icing sugar on a work surface and mix together with a spoon,mix well.
Sift the flour on top and knead into a dough as quickly as possible.When the flour is half worked divide the dough in half.Continue to knead the half briefly until it is smooth.
Sift the cocoa powder over the other half and knead it.
Roll each dough into ball,wrap in plastic wraps and refrigerate for 1-2 hours.Preheat oven to 350 degree Fahrenheit or 180 degree Celsius.
Roll both the dough into a rectangular shape over a parchment paper.
Place the cocoa dough over the white colored dough and brush the egg-yolk mixture in between and over the dough.
Roll up tightly.Refrigerate for 1 Hour,cut into slices and place over parchment lined baking sheets.
Bake at 180 degree Celsius for 15-20 minutes.
Makes 10 cookies.

Ingredients:

All purpose flour-250 gm

Yeast-10gm

Sugar-10gm

Butter/oil-25gm

Salt-1/2tsp

Eggs-1/2 no

egg wash -1/2no egg+few drops of water(mix well)

Water-as required
Sesame seeds-for garnish.

Method:

Sieve the flour and make well at the centre.
Dissolve yeast and sugar with water and pour the mixture into the well,mix well.
Add the beaten eggs into the mixture,mix well.
Add water as per requirement,knead the dough ,make a smooth and soft dough.
Keep it for proving under wet cloth for 15-20 minutes.
After proving roll the dough ,cut it into pieces and give the desired shape.
Grease the baking tray and place them on it.
Again keep it for proving till it becomes double in size.Apply the egg wash.
Sprinkle the sesame seed.
Bake it at 200 Degree Celsius for 15-20 minutes.
After baking apply cooking oil on them with a pastry brush for smoothness and softness.