Mille Feuille 千层酥皮

I'm about to make a Napoleon Roll (拿破仑蛋糕卷) which would be published on the next chapter. First of all, I made this thousand flakes pastry called "Mille Feuille" by French which is kind of puff pastry. Somehow, this method had a bit different as it will produce a very flaky and crispy texture.
I followed the method from my first recipe book "西点学习大百科". It's my first ever best recipe book that had help me start my baking journey years ago. I've got this website defined the Napoleon Pie.

Sometimes I bought a ready made puff pastry to make the cake but sometimes it's a joyful thing when you've got everything homemade. Once you've got this pastry done, you would be able to make many desserts. Custard, whipping cream, fresh berries, swissroll sponge etc.. they're all best friends with this pastry. Just like the picture above. The base and the edges is the Mille Feuille cover with sponge, strawberry, custard and whipped cream. This might take some efforts but worth it :)

I've problem in describing the process but please let me know if you need further clarification.

Ingredients:

120g unsalted butter (melted)
70g plain flour
60g high purpose flour (bread flour)
1/4 tsp salt
1/4 tsp sugar
70ml cold water
Extra high purpose flour for dusting


How I made it:

1. Mix water, salt and sugar in a large bowl. Shift in 1/3 of the plain flour and 1/3 of the high purpose flour until everything well combine. Gradually add in melted butter and mix thoroughly. Mix in all the remaining flour and use a scraper to mix until everything combine. Pour the mixture out on a floured work surface and knead. You might need to flour your hand and the surface while working out. The texture will become smooth and just a bit sticky then stop the kneading process and cling wrap the dough. Place it in the fridge for overnight.



2. On a floured knife and work surface, cut a cross mark on the dough as four portions.(picture 2)


3. Roll out each portion. (picture 3)


4. Place a 1.5cm thick butter at the center of the pastry. (picture 4)


5. Fold the edges together. (picture 5)


6. Cling wrap the pastry and place it in the fridge for 1/2 hour before the next step.


7. Roll out the pastry at 60cm longish shape. (picture 7)


8. Fold into three layers (picture 8). Roll out and fold in again. Put it back to the fridge if you feel the pastry become sticky. Continue when it firm up again.


9. Make a mark on the pastry with your finger to remember the numbers of roll out process (picture 9).


10. I've rolled out and folded in for 6 times.


11. Cling wrap the dough and place in the fridge until firm and ready to use (picture 11). The pastry could be stored in the fridge for 1 to 2 days or freeze for a week.


12. Preheat the oven to 200'C. Roll out the pastry at a floured work surface and place on the back of a baking tray. Prick the pastry with a fork to make holes. (picture 12)


13. Bake in the oven for 10 minutes then place a wire rack of the of the pastry and press down gently (picture 13) on the pastry and continue the baking for 10 - 15 minutes at 180'C until golden brown.


14. Cool on a wire rack (picture 14)


15. The pastry is ready to be used.

Paalak Roti and Mirchi Ka Salan

I make it a point to cook leafy veggies at least once in a week. Making roti with spinach puree is one way of using them apart from preparing gravies. This roti is very soft and flavorful with chilly and ginger in the puree. You can do away with one cup of fresh curds as side.

Wheat flour - 2 cup
Oil - 1 tspn
Curd - 2 tblspn
Salt

Water to knead

For palak/spinach puree

Washed and chopped palak - 2 cups
Green chilly - 3 nos
Chopped ginger - 1 tspn

Blanch the chopped palak in hot water for 5 minutes and drain. Alternatively MW the leaves for a minute.
Make a puree of chopped spinach, green chilly and ginger in a mixer. It need not be very smooth. Mix in the puree to the wheat flour. Add oil,salt and curds. Mix well. You will not require water to make the dough. Add water only if needed. Keep it aside for 30 minutes.

Prepare rotis the usual way.

Yummy flavorful rotis are ready. As I said, simpe yogurt dip is enough to go with the rotis. I served with Mirchi ka salan. I had prepared salaan the day before as side for fried rice. But was unable to click then. Next day i served the left over with chapathis. It did make an yummy combo. So they both are here together.

Mirchi Ka Salan

On googling for RCI-Hyderabadi Cuisine, I zeroed in on this dish. When I searched for the recipe of the same, I came across many versions. Needless to say, I adopted the easiest one (that too from a Hyderabadi kitchen!!) and referred Zaiqa's too and did some minor additions.. I haven't tasted salan before and I can't say if it had the authentic taste. We liked this spicy, tangy mirchi. So here is my version

Long green chilly - 12 nos
Fairly big Onion - 1
Ginger garlic paste -1 tblspn
Mustard seeds - 1 tspn
Cloves - 5 nos
Curry leaves
Tamarind - lemon size
Oil - 4 tblspn
Salt

For the Salan paste
Grated coconut - 4 tblspn
Peanuts - 3 tblspn
coriander seeds - 1 tblspn
sesame seeds - 1 tspn
cumin seeds - 1/2 tspn
pepper corn - 5 nos
red chilly - 3 nos

Medium spice chillies are recommended for this gravy. I have used a local variety which is very much on the milder side.

Chop and grind the onion to a smooth paste.
Dry roast the ingredients for the salan paste and grind them together.
Slit the green chillies.
Soak the tamarind in warm water and extract the juice.

Heat 4 tblspn of oil in a pan and shallow fry the chillies in batches. Keep it aside.
In the same pan, splutter mustard seeds and cloves and curry leaves. Add the onion paste and saute till the raw smell disappears. Stir in the salan paste and saute for a minute. Add extracted tamarind juice along with water to get the required consistency. Let it simmer for 5 minutes or till the gravy starts thickening. Add salt and the fried green chillies to the gray and cook for a minute. Garnish with coriander leaves.

Palak roti is going to Sunshinemom's Food in Colours -Green and

Sangeeth's Eat Healthy-Calcium Rich event

Mirchi Ka Salan joins RCI -Authentic Hyderabadi Cuisine at Zaiqa's

Hotdog Bun & English Chips

I came across a website with a very good bun recipe. The dough can be used for burger bun or hotdog bun. I'm quite happy with the result as the buns are very soft and tender. I followed exactly the recipe but without adding the bread improver. Anyway, the texture as good as the one selling in the supermarket. The bun store very well in the freezer as long as its covered tightly with cling wrap and another layer of aluminium foil. It can be thawed at room temperature until it's softened.

I made three sets of hotdog bun for lunch and some English Chips.

I would like to introduce this baked chips which is a recipe from Jamie Oliver. If you've came across English chips before, you might know there are quite thick and fatty chips. This version is slightly different as it's baked in the oven rather than deep fry. So, if you are thinking to reduce the fat and calories, this might be suitable for you and it taste great!

Recipe for 5 hotdog bun or burger buns:

Bread flour 160g / plain flour 28g / Sugar 15g / Milk powder 8g / Salt 2.82g / Water 109g / Eggs 15g / Yeast 2.5g / Butter 15g

Method:

1. Knead all the ingredients with a dough hook for 15 minutes. Proof for 90 minutes then portions it into five buns. Let it rest for 15 minutes.
2. Then shape it into longish shape for hotdog bun or round shape for burger bun. Proof for another 60 minutes or double in bulk.
3. Bake in a 180'C preheated oven for 15 minutes.

Recipe for Jamie's Baked Chips:

1. Put a large flat baking tray in the oven and turn the heat to 230'C. Cut the potatoes into chips about 1/2 inch thick. Parboil the chip for about 10 minutes in salted boiling water and drain in a colander.
2. Heat some olive oil in a frying pan, smash the garlic bulb up and chuck in the cloves, then add the chips. Toss in the oil and season with ground black pepper and salt.
3. Trnasfer the contents of the pan to the preheated tray and cook for 20 t0 25 minutes until crisp and golden.