INTRODUCTION

No celebration is complete without a special cake, a pastry, a pizza or a whole set of baking assortments that has become symbolic of happiness and celebration. Be it a birthday an anniversary, a social function or any relevant event big or small, bakery products and baking has always taken the centerstage on most of the occasions.

It has been my humble attempt through this book to infuse confidence in all those individuals across different levels of cooking expertise to be able to bake at ease through some easy, efficient techniques and fundamentals. The baking cuisines listed here are 100% vegetarian and the content that go into can be sourced at ease.

So, what are you waiting for!! Go ahead and use some of these “one size fits all” techniques to impress the connoisseurs with cakes, pastries, pies desserts etc. many of which could be served as main course, snacks and desserts.

In my conclusion, the most sustainable and best hack for efficient and quality baking lies in good measurement and a judgement of texture and aroma. This book will help you get a good idea on that front and develop some sustainable fundamentals which could then be applied universally.

With this I leave you to your interest and creativity, unleash the baker within you

Happy Baking!!

1. EGGLESS CHOCOLATE WALNUT BROWNIE

Ingredients:

Refined Flour 100g

Butter 75g

Caster Sugar 50g

Crushed Walnut 60g

Crushed Chocolate 60g

Baking Powder 1 tsp

Vanilla Essence 1 tsp

Hung curd 1 cup

Cocoa ½ cup, etc.

Method:

Sieve flour with baking powder and cocoa powder. In a bowl add powdered sugar & butter, beat it well. Add hung curd and vanilla essence and again beat well. Prepare a separate mixture comprising of walnut, refined flour (1 tbsp for coating), chocolate crust and mix well. Add this dry mixture with previously prepared butter mixture. Ensure thick consistency. Pour the mixture in a greased baking mold. Bake it in a pre-heated oven for 20 to 25 minutes at 180°c.

To check the readiness, insert a clean knife in the center of the cake. If it comes out clean remove from oven. Let it cool.

Your CHOCOLATE WALNUT BROWNIE is ready.

2. ORANGE CUP-CAKES

Ingredients:

Refined Flour 120g

Caster Sugar 100g

Orange Juice 1 cup

Orange Zest 1 tsp

Milk Powder ½ cup

Cinnamon Power 1 tsp

Nut Meg Powder 1 pinch

Baking Soda ½ tsp

Baking Powder 1 tsp, etc.

Butter 80 grams

Method:

Sieve flour with baking powder and baking soda and prepare a dry mixture (mixture1). In a separate bowl cream the butter and caster sugar until it turns light and fluffy (mixture2).

Add milk powder to the creamed mixture (mixture 2) little by little beating thoroughly between each addition.

Add orange juice and zest to the mixture (mixture 2). Add cinnamon powder, nutmeg powder and fold in the refined flour mixture (mixture 1) to the mixture(mixture2) until soft consistency is achieved.

Pour the prepared mix in silicon cup moulds. Bake it for 12 to 15 minutes at 180°c in a pre-heated oven. Check it by inserting a clean knife into the cake and remove from oven

Your ORANGE CUPCAKE is ready.

3. BANANA CUP-CAKES

Ingredients:

Refined Flour 1 cup

Butter 1 cup

Caster Sugar ½ cup

Ripe & Mashed Banana 1

Baking Powder 1 tsp

Baking Soda ½ tsp

Vanilla Essence ¼ tsp

Almond Crushed ¼ cup

Milk Powder ½ cup

Milk as required, etc.

Method:

Sieve flour with baking powder and baking soda and prepare a dry mixture (mixture 1). In a separate container cream butter and caster sugar until it becomes light and fluffy (mixture 2). Beat mashed banana separately. Add banana & milk powder gradually to creamed mixture (mixture 2), beating continuously all the time while adding. Fold in it flour mixture (mixture 1) and mix the crushed almonds to the prepared mixture. The final mixture should be of a dropping consistency.