NiCe To KnoW YoU| Easy to Make Homemade Recipes~ SoFiEYYa|

I admit it now, but the discussion that will follow might be a bit too technical and boring for some. But I think it is important to know how ingredients in a dough or batter interact with each other and contribute to the final result. So, there is a list of the most common pastry ingredients and their components, and how they contribute to the structure of a dough or a batter.

Flour

• Glutenin: this is a type of protein that forms the interconnected gluten network and makes the dough elastic.

• Gliadin: this is another kind of protein component of the flour that bonds weakly to the glutenin network to make the dough plastic.

• Starch: It is a form of complex carbohydrate that will fill the gaps in the gluten network and absorb water during cooking. This will have for effect to tenderize the dough and set its structure during cooking.

Water

• It will allow the the gluten network to form and dilute it. Depending on its quantity the final product will be more or less tender.

Yeast and Leavening Agents

• Composed of live cells in the case of the yeasts or purified chemicals in the case of the baking powder, these ingredients have the role of producing carbon dioxide gas (CO2) in the dough or batter. This has for effect to lighten and tenderize the final products.

The Salt

• It is a purified mineral that has for effect to tighten the gluten network, thus bringing stability to the dough or batter. It make the dough more elastic.

Fats, Oils, Shortenings

• These ingredients are mainly made of lipids. They weaken the gluten network, tenderizing the final products.

Sugar

• Sugar is purely made of carbohydrates. They will have for effect to weaken the gluten network and absorb moisture, making the final products tender and moist.

Eggs

• The egg is essentially made of proteins, fats, natural emulsifiers (like the lecithin) and water. These various components of the egg will have very different, but complementary effects on the dough or batter. The first one, comes from the proteins. As the dough or batter cooks they coagulate and supplement the gluten structure with tender protein coagulum. The fats and emulsifiers weaken the gluten network, tenderizing the final products and slowing down the staling process. The other role taken by the natural emulsifier agents that are contained by the egg yolk, is to stabilize the bubbles of CO2 and the starch during the cooking process.

Milk and Buttermilk

• Essentially made of proteins, fats, natural emulsifiers and hydrogen based molecules (acids) milk or buttermilk weakens the gluten network and stabilizes the Co2 bubbles. The final products will, in effect, be tenderized and stale at slower rate.

To finish this little explanation, I would like to precise what I meant when I used the words plastic and elastic in relation to a dough.

Elastic, or elasticity and plastic, or plasticity are two qualities that are brought to a dough through the presence of gluten in the flour. It is characterized by the capacity of a dough to change shape under pressure, but still resist it and move back towards its original shape when the pressure is removed. This is why kneading bread by hand is not an easy job. I think everybody will agree with me on this! Thanks to this combination of properties, wheat dough can expand to incorporate the carbon dioxide gas produced by yeast or leavening agent, and yet resists enough that its bubble wall will not thin to the breaking point.

If you are interested in the elastic and plastic properties of wheat dough, I recommend you this study made by Dr Salme Taagepera, Lecturer and Academic Coordinator at the
Department of Developmental and Cell Biology at the University of California, Irvine, US. (Copy and paste this link in your browser)

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In dough and batter part one, I tried to describe the most common ingredients found in baked and pastry products and how they interact with each other. In part 2 I short listed some common dough and batter recipes and summarized their representative compositions.

This is how it works. The numbers shown will indicate the relative weight of ingredients in doughs and batters with the weight of flour constant at 100. This description is purely based on wheat flour, though other grains and seeds can also be used, most familiar baked goods and pastries are made from wheat. Also, I would like you to keep in mind that it is only a general representation of the proportion of ingredients used in common baked foods; individual recipes vary widely.

Doughs

• Bread = Flour: 100; Total water: 65; Fat or oil: 3; Milk solids: 3; Eggs: 0; Sugar: 5; Salt: 2.

• Biscuits = Flour: 100; Total water: 70; Fat or oil: 15; Milk solids: 6; Eggs: 0; Sugar 1; Salt: 2.

• Pastry = Flour: 100; Total water: 30; Fat or oil: 65; Milk solids: 0; Eggs: 0; Sugar 1; Salt: 1.

• Cookie = Flour: 100; Total water: 20; Fat or oil: 40; Milk solids: 6; Eggs: 6; Sugar 45; Salt: 1.

• Pasta = Flour: 100; Total water: 25; Fat or oil: 0; Milk solids: 0; Eggs: 5; Sugar: 0; Salt: 1.

• Brioche = Flour: 100; Total water: 60; Fat or oil: 45; Milk solids: 2; Eggs: 75; Sugar: 3; Salt: 1.

• Panettone = Flour: 100; Total water: 40; Fat or oil: 27; Milk solids: 1; Eggs: 15*; Sugar: 28; Salt: 1.

Batters

• Pancake, waffle = Flour: 100; Total water: 150-200; Fat or oil: 20; Milk solids: 10; Eggs: 60; Sugar: 10; Salt: 2.

• Crepes, popover** = Flour: 100; Total water: 230; Fat or oil: 0; Milk solids: 15; Eggs: 60; Sugar: 0; Salt: 2.

• Choux = Flour: 100; Total water: 200; Fat or oil: 100; Milk solids: -; Eggs: 130; Sugar: 1; Salt: 2.

• Sponge cake = Flour: 100; Total water: 75; Fat or oil: 0; Milk solids: 0; Eggs: 100; Sugar: 100; Salt: 1.

• Pound cake = Flour: 100; Total water: 80; Fat or oil: 50; Milk solids: 4; Eggs: 50; Sugar: 100; Salt: 2.

• Layer cake = Flour: 100; Total water: 130; Fat or oil: 40; Milk solids: 7; Eggs: 50; Sugar: 130; Salt: 3.

• Chiffon cake = Flour: 100; Total water: 150; Fat or oil: 40; Milk solids: 0; Eggs: 140; Sugar: 130; Salt: 2.

• Angel cake = Flour: 100; Total water: 220; fat or oil: 0; Milk solids: 0; Eggs: 250***; Sugar: 45; Salt: 3.

*Yolks only; ** Known as Yorkshire pudding on this side of the Atlantic; *** Whites only.

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Egyptian Pita Breads

There are 3 traditioanl Egyptian recipe for pita bread.Recipe for Egyptian “Aesh Baladi”, serves 8:

2 teaspoons dry yeast.

• 1 cup warm water.
• 1 teaspoon salt.
• 3 cups flour.

Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes.

Cover the dough with a damp cloth and let it proof in a warm place for 3 hours.

Preheat oven to 350?. Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on a sheet of greaseproof paper and bake for 10 minutes, or until the pita are light golden brown.

The next two pita bread recipe are made in a same way, the only difference is in the composition. So, follow the recipe below for both.

Aash Baladi bread

1 3/4 cups whole wheat flour.

• 1 3/4 cups whole wheat flour.
• 7 oz. water.
• 1/2 tsp. salt.
• 1/4 oz. Dry Yeast.

Aash Makamar

• 4 C bread flour
• 1 Tb active dry yeast
• Salt to taste
• 1 tsp of sugar
• 2 C of warm water

Mix the yeast and the water. Mix the dry ingredients and water using by hand or a kitchen mixer for 7 minutes to develop the gluten matrice in the dough. When it is finished it should be the same texture than a pizza dough. Cut the dough to small pieces , flatten them by hand or rolling pin. Cover .and let it proof for 15 minutes Pre-heat your oven to 500 F

Bake in the middle rack on a plate one at the time. Cook until it puffs up and reach a nice golden brown color.

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Baladi

There is a recipe for the Egyptian traditonal bread: the Baladi. It used as a pocket bread for various types of sandwiches, kebabs, etc.

Recipe for 6 to 8 baladis:

• 1 3/4 cups whole wheat flour
• 7 oz. water
• 1/2 tsp. salt.
• 1/4 oz. Dry Yeast.

Put flour and salt in an over sized bowl. Mix the dry yeast with the water. Slowly add water in the flour-salt mix and work this mix until you get a dough. Then, knead the dough for 20 minutes.

Spread some flour on a clean, flat surface. Divide the dough into small balls. Form balls into flat round shapes or triangles. Cover with a cloth and proof for one to two hours.
Bake the bread on a greaseproof paper for 30 minutes at 350 Degrees Centigrade.

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Paratha

For 10 to 12 Paratha bread:

• 185 g Atta flour
• 185 g roti flour
• 1 1/2 teaspoons Salt
• 1 tablespoon Ghee at room temperature
• 250 ml Water
• 185 ml Melted and cooled ghee

Sift both kinds of flour with the salt into a large bowl and rub in the tablespoon of ghee.
Add water and knead for at least 10 minutes.
Form into a smooth ball, cover with cling film and let it rest for at least 1 hour.
Divide the dough into 10 to 12 equal portions and roll each into a smooth ball without any surface cracks.
Roll out on a lightly floured board to a circle the size of a plate.
Spread 2 teaspoons of the melted ghee, taking it right to the edges.
It is best to spread this with the hand, as a brush would just soak up the ghee.
With a knife, cut a straight line from the center of the circle to the edge.
Starting at the cut edge, roll the circle of dough very closely into a cone shape.
Pick it up and with the base of the cone sitting on one palm, press the apex down towards the base and flatten slightly.
Now roll out this ball of dough again on a floured surface, using a floured rolling pin, but this time roll very gently and not as thinly as before- the aim is not to let the air out at the edges - rather like making shortcrust.
Try to keep the parathas as round as possible.
Repeat with the rest of the dough and when all are rolled for the second time, start cooking.
Heat a heavy griddle or frying pan and spread about 2 teaspoons of melted ghee on it.
Put the paratha on the hot pan and while the first side is cooking, spread another teaspoonful of ghee on the top side.
Serve warm, or cool completely before wrapping in foil for freezing.

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Chapati

• 375 g Atta flour or roti flour
• 1 1/2 teaspoons Salt
• 1 tablespoon Ghee or oil
• 250 ml / 1 cup Lukewarm water

Put the flour in a large mixing bowl, setting aside about half a cup for rolling down the chapatis.
Stir the salt through the flour, then add the ghee or oil and rub with your fingertips, like for shortcrust pastry.
Add the measured water all at once, moisten all the flour and mix to a firm dough.
Knead the dough for at least 10 minutes, until the dough is smooth and elastic. Since there is no leavening agent in these breads, kneading is used to develop lightness.
Gather the dough into a ball, put into a small bowl and cover tightly with some cling film.
Leave for 1 hour or longer. This resting period is also vital to obtain a light and tender bread.
Divide the dough into balls of even size, about the size of a walnut. Roll out on a lightly floured board, lightly dusting the board and rolling pin with the reserved flour and keeping the shape as round as possible.

Start cooking those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
Turn it over.
After another minute of cooking, press lightly around the edges of the chapati with a folded tea towel to encourage the disc of bread to puff up and bubble. Do not overcook them or the chapatis will become crisp and dry instead of pliable and tender.

Wrap the cooked chapatis in a tea towel.

Serve warm with butter, curry or other dishes.

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Focaccia

This is a basic recipe for focaccia bread from the ligure region. In Italy, this flatbread comes in various kind of flavours and shapes. In Florence, it is a close cousin of the pizza, pizzaiolos will bake a thick pizza base “topless” or with a couple of slices of tomatoes, in tuscani if you ask for it in a bakery you be given a schiacciata which is a thin loaf of bread tempered with some olive oil or just flavoured with some rosemary or sage: the focaccia salvia.

So this is how it goes:

• 7 1/2 cups (750 g) unbleached stronghold flour

• 2 ounces (50 g) active yeast

• 1/3 cup extra virgin olive oil

• Salt, both finely and coarsely ground

Dissolve the yeast in warm water. Make a mound of flour on your work surface, scoop a well into the middle of it, and pour in the yeast mixture together with 5 tablespoons of olive oil and 2 healthy pinches of fine salt.

Knead the mixture, adding small amounts of warm water as necessary, until you obtain a fairly firm, homogeneous dough. Put it in a bowl, cover it with a damp cloth, and let it rise for 2 hours.

Preheat your oven to 400 F (200 C).

Grease a baking sheet and dust it well with finely ground salt. Take the risen dough, flatten it out, and spread it enough to completely cover the baking sheet, dimpling the surface by pressing down on it with a spoon. Take the remaining oil and beat it lightly with a little water to make an emulsion; brush this emulsion over the focaccia and sprinkle it with coarse sea salt. Bake the focaccia until it is a lively golden brown, then remove it and let it cool. Don’t let it over brown.

A couple of tips: Put a bowl of water in the oven with the focaccia, to keep it from drying out too much as it bakes.

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Tortilla

Flour Tortilla

• 2 cups un-sifted Bread Flour or wholemeal flour or quinoa flour*
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/4 cup Lard, chilled
• 3/4 cup Warm Water

Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a “floured” board and knead 3-5 minutes-until elastic. Store in a warm place inside an oiled, plastic bag for 1 hour.

Pinch off pieces of dough about the size of a golf ball (1 inch) and let rest 15 minutes. Roll the balls into circles approximately 7 inches in size. Cook on a HOT (450-degrees) griddle turning only once. Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag.

TIP: tortillas are best eaten hot right off the griddle (comal). You can refrigerate and freeze them as well. To freeze tortillas: wrap tightly in a plastic wrap and place inside a ziplock bag. When ready to use: thaw at room temperature, remove plastic wrap, rewrap in foil with a moist paper towel inserted, place in a 250 degree oven for 15 minutes.

SOURCE BY http://foodlorists.blogspot.com

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Brownies
Source : diella

Ingredients :
250gm butter
1 1/2 cup of sugar
4 eggs
2 tsps of vanilla essence
1/2 tsp of baking powder
1 cup of plain flour
3/4 cup of cocoa powder
1/2 cup of chopped nuts

Method
1) Melt butter over slow fire, turn off the fire and add sugar. Mix with whisk.
2) Add in the eggs and vanilla, continue whisking.
3) Add in flour together with baking powder and cocoa and mix well.
4) Add in nuts ( you can also add in chocolate chips into the batter or sprinkle sliced almonds on top of the batter before baking )
5) Pour into a lined tray ( 12″ x10″) and bake in a preheated oven for 25 - 30 minutes at 180degrees celcius.

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Bahan-bahan ( 8 biji )Sumber http://myresipi.com

• ** Bahan A**
• 110g tepung roti
• 2 sk dry yeast
• 2 1/2 sb gula
• 175ml susu segar ( 40 C/ suhu bilik)
• ** Bahan B**
• 110g tepung roti
• 30g serbuk koko
• 1/2 sk garam
• ****************
• 1/2 sb serbuk koko
• 2sb gula halus
• 1sb susu- utk sapu

Cara-cara

1. Masukkan bahan A ke dalam mangkuk. Kacau biar sebati
2. Masukkan bahan B, gaulkan. Kemudian keluarkan letak di atas papan canai.
3. Ulilah sampai tak melekat kat tangan selama 10-15 minit. Ketuk-ketuk doh pada papan canai masa uli.
4. Kemudian masukkan semula ke dalam mangkuk. Tutup dengan kain basah. Biar naik 2 kali ganda (lebih kurang 20 minit).
5. Tekan dengan jari tulunjuk untuk menguji doh roti naik atau tidak. kalau dah nampak lubang kesan jari, bermakna dah naik.
6. Tumbuk- tumbukkan doh untuk keluarkan angin. Bahagikan kepada 8 bahagian. Buat bentuk bulat. Rehatkan 10 minit.
7. Ambik sebiji dan canaikan jadi lebih kurang 10 x 5 cm. Taburkan gula halus dan serbuk koko. Kemudian gulung macam gulung tikar. Kemudian lipat dua. Potong bahagian hujung lipatan
8. lepas tu buka pada bahagian yang dipotong.
9. Penaik selama 20 minit. Kemudian sapukan dengan susu.
10. Siap untuk dibakar. Bakar pada suhu 180C selama 8 minit.

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