Free Workshop-Xmas
Hamper
BY CHEF
GUNJAN VAIDYA MADAN
CHOCOLATE BERRY SWISS ROLL SPONGE
INGREDIENTS:
MAIDA 85 GMS
COCOA POWDER 15 GMS
BAKING POWDER ½ TSP
BAKING SODA ¼ TSP
CASTOR SUGAR 60 GMS
XANTHAN GUM ¼ TSP
VANILLA ESSENCE
OIL 30 GMS
SALT PINCH
MILK 180 GMS
MILK POWDER 10 GMS
CUSTARD POWDER 1 TSP
CORNFLOUR 20 GMS
PROCEDURE:
IN A BOWL, SEIVE ALL THE DRY INGREDIENTS.
IN ANOTHER BOWL, ADD OIL, SUGAR AND ESSENCE AND
BEAT IT.
ADD IT TO THE DRY INGREDIENTS ALONG WITH MILK AND
BEAT LIGHTLY.
ADD IT TO A FRAME AND BAKE IT FOR 10 TO 12 MINS.
ADD FILLING AFTER 8 TO 10 MINS. LET IT COOL DOWN.
ADD GANACHE AND COMPOTE AND ROLL IT AND LET IT
REST IN FREEZER, WRAPPED IN A BAKING PAPER.
STRAWBBERRY COMPOTE:
INGREDIENTS
STRAWBERRY CHOPPED 170 GMS
SUGAR 90 GMS
PECTIN 2 GMS
WATER 25 ML
PROCEDURE
In a saucepan, cook berries.
Add sugar and pectin and mix well
Add it to the above mixture and mix well.
Add water and cook well.
DARK CHOCOLATE GANACHE:
INGREDIENTS:
DARK CHOCOLATE 450 GMS
MILK 60 GMS
FRESH CREAM 150 GMS
PROCEDURE:
1. IN A BOWL, ADD MILK AND FRESH CREAM AND WARM IT.
2. POUR IT OVER DARK CHOCOLATE AND EMULSIFY IT
FRUIT & NUT BISCOTTI
INGREDIENTS:
All purpose flour 70 gms
Baking soda 1/8 tsp
Baking powder 1/8 tsp
Sugar 45 gms
Salt pinch
Oil 25 gms
Milk 2 1⁄2 tbsp
Vinegar 1/4 tsp
Vanilla essence
Almond, roughly chopped 1 tbsp
Cranberries 1 tbsp
Mix fruits 25 gms
Orange zest 1/4 tsp
Water 2 –3 tsp
PROCEDURE:
1. In a bowl, sieve all the dry ingredients. Add
almond, mixfruits and cranberries to it and set
it aside.
2. In another bowl, add all the wet ingredients
together.
3. Add dry to wet and mix it well.
4. Arrange it rectangular shape, approx. 1 cm in
thickness.
5. Set it in the freezer for 30 mins at least
before baking.
6. Bake it at 170C till it turns golden brown on
top.
7. Once completely cooled down, slice it.
8. Arrange the sliced par baked cookies on a
baking tray and bake it at 150C
till golden brown. Turn the sides to avoid
burning. You can bake it at as low temp as
140C, but the baking time will increase.
SMORES BROWNIES
INGREDIENTS:
DARK CHOCOLATE 50 GMS
BUTTER 35 GMS
SUGAR 50 GMS
YOGURT 15 GMS
CONDENSED MILK 15 GMS
VANILLA ESSENCE
MAIDA 30GMS
COCOA POWDER 15 GMS
BAKING POWDER 1/4 TSP
BAKING SODA 1/8 TSP
SALT 1/8 TSP
MILK 20 GMS
PROCEDURE:
IN A BOWL, SEIVE ALL THE DRY INGREDIENTS.
IN ANOTHER BOWL, MELT THE BUTTER AND CHOCOLATE.
ADD SUGAR AND BEAT IT WELL
ADD CONDENSED MILK AND YOGURT AND BEAT IT WELL
ADD THE DRY INGREDIENTS ALONG WITH MILK TO THE
ABOVE MIXTURE AND BEAT IT WELL.
ADD THE BATTER TO THE LINED MOULD.
TOP IT WITH OREO.
BAKE IT AT 160C- 165C FOR 30 TO 35 MINS.
CHOCOLATE PEPPERMINT COOKIES
INGREDIENTS:
All purpose flour45 gms
Baking soda 1⁄8 tsp
Baking powder 1⁄8 tsp
Butter 28 gms
Brown castor sugar 25gms
Castor sugar 25gms
Corn flour 1/2 TSP
Salt 1⁄8 tsp
Fresh cream 5 gms
Milk 10 gms
Vanilla essence 10 ml
Chocolate chips 30 gms
Peppermint Powder 1tbsp
Peppermint chopped 1 tbsp
PROCEDURE:
1. Combine dry ingredients in a bowl (Flour,
corn flour, baking soda, baking powder, Salt,
peppermint powder , chopped peppermint and
dark chocolate) and keep it aside.
2. Combine brown sugar and sugar in a bowl
and mix it well.
3. Using a paddle attachment, cream the butter
at speed 2/ medium speed for
30 mins.
4. Add sugar mixture and cream it for about 2
mins or so at speed 4/high speed.
SPICED WALNUT MUFFINS
INGREDIENTS:
All-purpose flour 50 gms
Cocoa powder 5 gms
Cinnamon powder 1/4 tsp
Ginger powder 1/4 tsp
Elaichi powder 1/8 tsp
Condensed milk 75 gms
Baking soda 1⁄4 tsp
Baking powder 1⁄2 tsp
Milk 3 tbsp
Butter 45 gms
Sugar 20 gms
Walnut 40 gms
Vanilla essence
PROCEDURE:
Sieve all the dry ingredients and keep it aside. Also add the
chocolate chips and walnuts.
In a bowl, add butter, sugar and condensed milk along with
the essence. Beat it for 2 mins.
Add the dry mix to the creamed butter mixture along with
milk. Beat it for 45 secs.
Add it to the greased bakeable moulds.
Bake it at 175C for 12-15 mins or till skewer comes out
clean.
