Garlic Pull-apart Rolls - Eggless

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Garlic Pull-apart Rolls - Eggless:
Hello guys

I'm posting after a while. So want to try baking with yeast. I always want to try with yeast but not sure how it is working. I'm always doubtful how to activate it or whether it will rise or not or what will be the final outcome. This time tried with a no fail recipe I found on the blogging world. This garlic pull apart recipe is very easy, just mix everything together and make rolls. These rolls are so soft and buttery thus became our family favorite.

Garlic Pull-apart Rolls

Ingredients needed:

For the dough:

All Purpose Flour - 1 1/2 cups
Warm water - 1/2 cup
Active Dry Yeast - 1/2 tbsp
Salt - 1/2 tsp
Sugar - 1 tbsp
Olive oil - 2 tbsp


For the garlic spread:


Salted butter, at room temperature - 6tbsp
Minced Garlic - 2 tbsp
Chopped coriander leaves - 2 tbsp(Optional)


Method:
Mix yeast with warm water and  sugar ,allow it to proof for 10 minutes.
In a wide mixing bowl add flour, salt and yeast mixture and knead well to a dough.
Then add olive oil and knead again until you get smooth and stiky dough.
Wrap the dough in cling film and let it rest for 45 minutes to rise.
Mix the ingredients for garlic spread together.
Grease a baking pan or loaf tin with olive oil. I used my glass Pyrex loaf pan.
Preheat the oven to 350F.

The dough will be doubled the size. Knock down the air and roll the dough into 1/2 inch thick.
Apply the garlic spread and roll the dough.
Makes 6 small rolls.
Place the rolls in greased pan.
Place it in preheated oven and bake for 25 minutes or til the top start browning.

Enjoy....

Dates Cake / how to make Easy Dates Cake

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Dates cake: An easy to make cake that taste delicious and with all the goodness of dates..who doesn't want that?  A very good after-school snack for kids too..My little one(she is only 2.5yr) is not a good fan of cakes otherwise it comes with a lot of cream. But she really dive into this dates cake..she loves it.

Dates Cakes

Preparation Time:10 min
Baking time:50 min
yields:1 loaf
Recipe source: here

Ingredients needed:  

1.5 cup all purpose flour
6 tbsp butter, room temperature
1 cup sugar
2 eggs
1 cup dates,pitted
6-8 dates,pitted roughly chopped
1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla essence

Preparation:

Preheat the oven to 350F.
Grease the baking pan with butter and dust with flour and set aside.

Boil 1 cup dates with 1 cup water till the dates are soft and pulpy about 2 - 3 minutes. Blend into a smooth paste. Set aside to cool down completely.
Sieve or mix together the dry ingredients baking powder, baking soda and all purpose flour and set aside.
Beat together butter and sugar till light and fluffy. Add the eggs and beat till creamy.
Add in the dates paste and mix well.
Fold in the dry mixture to the above dates batter gently by a spatula little by little.
Mix in the vanilla essence and the chopped dates.
Transfer this batter to the prepared cake pan.
Bake in a preheated oven of 350F for about 40 to 50 minutes till a toothpick inserted comes out clean.
Serve warm.

Notes:

This cake is slightly on a sweet side because of all that sweetness from dates.

Caramel Custard Pudding / Creme Caramel / Flan Recipe

Caramel Custard Pudding / Creme Caramel / Flan Recipe:Such a classic elegant looking dessert that tastes really great. The great thing about custard pudding recipe is that it only requires  basic ingredients like milk, egg, sugar and vanilla. A spoon full of egg custard pudding with the perfect caramel sauce is just divine.

Preparation Time:10 min
Cooking time:45 min
Serves: 4

Ingredients needed:

• Egg - 2
• Milk - 2 cup
• Powdered Sugar - 2 tbsp
• Sugar for caramelizing - 4 tbsp 
• Vanilla essence - 1/2 tsp

Preparations:

For making caramel:

Add 4 tbsp of castor sugar or granulated sugar to a pan with 1 tbsp of water and heat on medium flame.
Do not stir with spoon just swirl the pan if needed.
Once the mixture turns golden brown immediately spread it on the mold or ramekin evenly and let it cool down.

For making custard:

Beat Egg, powdered sugar, and vanilla essence together until egg is fluffy and sugar dissolves completely.
Heat milk and add it to the egg mixture while whisking continuously so that the custard will not curdled.
Also make sure that milk is not too hot otherwise the egg mixture will be scrambled.
Strain the mixture so that the pudding will get a smooth texture.
Pour this custard on to the prepared molds.
Prepare a waterbath by pouring watering to a large tray and placing the molds to this tray.
Bake it in the pre-heated oven with temperature 375F for 30-40 minutes .
Allow it to cool down completely and refrigerate for hours before demolding.

Before demolding 

At the time of serving caramel custard pudding run a knife around the pudding to loosen and place a plate over it and turn upside down.

Notes:

• While making caramel always increase or reduce heat as required to make sure not burned the caramel. If you burned the caramel then the whole pudding will taste bitter.
• Check the cook of the pudding while baking by inserting a knife or toothpick to it and came out clean.
• Refrigerate the pudding for a few hours or overnight before demolding.