Bake this easy Eggless Pumpkin Bread this fall with homemade pumpkin puree.
I had seen Croissants at Nisa Homey’s place and was amazed, flabbergasted!! My fellow bloggers are amazing, creative artists they can change adversity to an advantage!
Nisa Homey encouraged me to try making these beauties.
As I generally avoid using Maida I tried making these out of whole wheat but I was not too happy with the result. But Kid 2 loved them and asked me to make them again.
Today in the morning I discovered that I had left 2 litres milk out on the kitchen platform and so I ended up with 250grams of Paneer.
So today I when I made Croissants I made them with Maida and I salute your superior knowledge Nisa Homey. They are best made in Maida.
I am hooked to bread making now.
I made croissants with one ball of the dough and the other in garlic, mushroom pin-wheels or rolls. One of the Croissants I tried to fill with a stuffing . BAD IDEA! 🙂
200 grams Paneer
1 cup lukewarm water
½ tblspn sugar
2 tsp. yeast
2 tblspn oil
½ salt (I used a little more)
4 cups Maida
4 cloves garlic
Coriander, washed and chopped
1 egg beaten
1. Blend the paneer, yeast, salt, sugar, oil using the lukewarm water. Since my mixer loves making a mess when I load it a little more liquid I used water sparingly.
2. Mix the rest of the water in the yeast mix. In the flour add the grated garlic, coriander and oregano and mix well. Make a well in the centre of the flour mix pour the yeast mix and knead with your hands to make smooth dough. Cover with a wet cloth.
3. Let it rest for 1-1 ½ hours or till it doubles in size.
4. Divide the dough in two parts. Roll one part into a circle and cut 8 triangles.
5. Start rolling with your finger tips the bigger side to the centre of the circle. This photograph is from my earlier try and only to indicate the way it needs to be done.
6. Place in a greased tray and let them sit for ½ an hour.
|See the size that they have doubled up to|
7. Preheat the oven to 180°C or 325°F (325 F is not exactly 180 it is about 176. Something).
8. Brush the crescents with egg and some coriander, and oregano.
9. Place the tray in the heated oven and bake for 25 minutes. I needed 25 you may need lesser time depending on the oven. Bake golden.
|Just out of the oven|
Sending this also to Aipi’s and Priya’s Bookmarked recipes.