Thursday, August 31, 2017

Apple Galette - Eggless version of French Pastry

 Apple Galette has became a favourite recipe of our family ever since I first made it. As I don’t have a rectangular pan to bake this I just shaped.

 I first made it along with Samosa Galette , my mom and Niece Akshara liked it over the spicy version.

The aroma of apple with the cinnamon flavor was so fantastic…

My partner for this month’s ssshhhhh secretly cooking was Prathima Shivaraj of . She gave me flour and ingredient of my choice. So I choose to make this healthy apple galette.

Cinnamon helps in controlling blood sugar levels and apple rich in soluble fiber , Vitamin C and pectin.

  The word  Galette  in French means round flat crusty cake.

I sliced the apple and marinated in brown sugar and cinnamon powder for ten minutes before arranging in the pastry.

Requirements :
Crust :

1 ½  cup flour
¼ tsp salt
 tbs sugar
6 tbs unsalted butter
1/3 cup of ice water
1/8 tsp baking powder

Filling :

3 Red apple thinly sliced
¼ cup brown sugar
1 tsp sugar
1½ tsp cinnamon powder
1 tbs honey
Juice of lemon
1 tbs unsalted Butter
Glaze :
1/3 cup Sugar
2 tbs water / milk

Method :
 Crust Making :

In a bowl mix the flour , salt and baking powder in a bowl .

Cut the butter into pieces and mix in to the flour with finger.

Sprinkle ice water little at a time and mix. The dough must have formed by the time.

Cover the bowl and let it rest in fridge for 30 minutes.

Filling :

Wash the apples and pat dry.
Remove the Core and slice thinly.
Place the apple slices in a bowl and sprinkle lemon juice, this prevents browning reaction.
 Add brown sugar and cinnamon , toss to coat on all slices. Let it rest for 20 minutes.

Making of Galette :

Take the dough out of refrigerator.
Dust the working space and roll the dough into rectangle shape of 12 X 11.

As I don’t have a rectangular tart pan , I shaped and baked in my round pizza pan. The rectangular shape retained.

Place the rectangle rolled dough on the greased baking tray.

Place the apple slices on the rolled dough in an overlapping pattern leaving a inch border on all sides.

Now , roll up the sides creating a border on all sides.

Pour in the sugary liquid let out by the apples. Drizzle honey over the apple and dot with butter pieces.

Mix the sugar and milk together and brush on the pastry for glaze.

Sprinkle the remaining sugar on pastry and on apple slices , it gives a nice golden colour.

Bake in a preheated oven @ 200*C for 35 – 40 minutes  or till the pastry is brown and crisp .

Let the galette cool and slice and serve with vanilla icecream.

Tuesday, August 8, 2017

Chinese Steamed Buns - Mantou - 饅頭#BreadBakers

For this month’s Bread baker’s   of suggested steamed buns… I choose to make these chinese steamed buns without filling.

 Steam cooking is a common practice in southern part of India. Most of our breakfasts were steam cooked. Steam cooking is considered to be healthiest cooking methods.

Chinese Steamed Buns are known in china as mantou.
  Chinese steamed buns are best when freshly steamed. These buns can be prepared and freeze for later use.

 These are the common breakfast buns served in Northern part of china.

In the north and west china these are served with crispy Sichuan duck or Tea- smoked Duck.

Requirements :

Flour – 2 ½ cup
Instant yeast – 1 ½ tbs
Sugar – 2 tbs
Salt – 1 tbs
Warm water – 1 ¼  cup
Groundnut oil / vegetable oil – 2 tbs

Method :

Mix together flour , salt , sugar and instant yeast.
Add the warm water and make the dough.

Knead the dough well till it becomes smooth and soft.
add a spoon of oil and knead again for five minutes. Place the dough in a bowl and cover it.
Let the dough rest for an hour or more till it doubles.
Take the dough out and sprinkle some flour on the counter and knead once. 
Roll the dough into a log of 1.5 Inch in diameter.
Using a sharp knife cut out the ends , i used these too to  make buns.
Cut the remaining log into equal parts - these has the characteristic Mantou shape. 

I used steel steamer for steaming the buns. You can use Bamboo steamer as in chinese cuisine or a wok or kadai or deep pan .

Place the shaped buns on the plate which is to be used in the steamer. Brush little oil on the plate before placing the buns. 

Let it rest for another 10 to 15 minutes , by this time the buns will be fluffy.

Add water to the steamer and boil in high flame for about five minutes . Place the plate with the buns on the steamer and cook for 10 minutes. 

Switch off flame and let the buns cool for five minutes .

Mantou are ready to be served .
Serve the steamed buns plain or with a spicy curry .

These buns tasted same as Dinner rolls but there is no brown colour of the buns as in baked one.......

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