Hii Steemians,
Today I want to introduce amongst us a newbie member of steem (the account is still yet to get approved) a friend, a baker, last but not the least an independent successful businesswoman, Ms Akanksha Manchanda
The following post is being written by her:
A short introduction about myself. My name is Akanksha Manchanda. I am a baker by passion and profession too. I love making theme cakes but the thing that gives me most pleasure is making cookies and sponge cakes.
I would not say that I loved baking since birth or as a kid. I started learning baking after I completed my teaching training. I still remember the first time I baked something. It was actually not baking though. The first time I made a basic vanilla sponge cake, that too in a basic cooker. Yes, you heard it right, In a cooker. I was really excited and nervous at the same if the cooker would burst as there was no water, nothing in it. Except for the cake batter in an aluminium vessel. The cake came out pretty well. I made many cakes in that cooker for around 3-4 months.
I finally bought my first oven. Baked many cakes, cookies, bread, brownies, pizza, etc in it. One thing I have learnt about baking is that you should never play with ingredients, never ever. If the recipe calls for oil, use oil, don`t use butter, margarine or any other replacement.
I would love to share the tried and tested recipes of baked goodies made by me. Also, at the same time, I would love to share some sweet and savoury Indian recipes too. I would love to share my experiences of baking, small mistakes we do and how can they be corrected. I am no expert, but it`s good to share :)
So the first recipe to share is an authentic Indian cookie made with semolina:
INGREDIENTS:
PLAIN FLOUR: 2 CUPS
SEMOLINA- 4 TSP
SUGAR: 1 CUP
GHEE: 1 CUP
BAKING SODA: A PINCH
CARDAMOM POWDER: 1/2 TSP
PROCEDURE:
TAKE 2 CUPS PLAIN FLOUR IN A BIG BOWL, ADD RAWA/SOOJI AND SIEVE IT PROPERLY.
SIEVE 1 CUP SUGAR
AND ADD IT INTO THE FLOUR AND RAWA/SOOJI MIXTURE. MIX THEM TOGETHER NICELY.
ADD 1 CUP GHEE ( TIP: THE GHEE SHOULD NOT BE TOO MELTED NOT TOO FROZEN) INTO THE SUGAR AND FLOUR MIXTURE.
ADD CARDaMOM POWDER INTO THE MIXTURE.
THE DOUGH SHOULD NEITHER BE TOO LOOSE NOR TOO TIGHT.
KEEP THE DOUGH IN THE FRIDGE FOR ABOUT 30 MINUTES.
PREHEAT YOUR OVEN FOR 15 MINS AT 160 DEGREES. LINE UP YOUR BAKING TRAY WITH PARCHMENT PAPER( IN INDIA WE CALL IT AS BUTTER PAPER)
DIVIDE THE DOUGH INTO SMALL PORTIONS, THIS RECIPE HAS YIELDED AROUND 24 NAAN KHATAIS)
PLACE THE BAKING TRAY INTO THE OVEN FOR ABOUT 15-20 MINS AT 160 DEGREES( ACTUAL TIME MAY DIFFER ACCORDING TO THE TYPE OF OVEN)
WE DO NOT NEED BROWN NAAN KHATAI, JUST A LITTLE BROWNING FROM THE LOWER PORTION. TAKE IT OUT FROM THE OVEN, LET IT COOL FOR ABOUT 10-20 MINS AND THE NAAN KHATAIS ARE READY TO EAT
And as they say at Steemit UPVOTE AND FOLLOW
Akanksha Manchanda
So follow friends and keep an eye on the #introducemyself tab soon she will post through her own account.
