Domino's garlic bread

 Ingredients :

Flour                500 gms
Fresh yeast       6-7 gms
Sugar               10 gms
Garlic (minced)  30 gm
Olive oil            40 gm
Butter               30 gm
Salt                     5 gm
Dry oregano     30 gm

Method :

1. To make a dough, make well in a center add yeast, sugar and water. rest the mixture for 10 minutes for    yeast to activate.

2. With the help of water make a soft dough.

3. In a bowl add olive oil, butter, minced garlic, dry oregano and salt. cream the mixture and add in the plain  dough. knead well.

4. Rest the dough for 30 minutes and later knock back and divide the dough in 4 equal portions.

5. Round the each portion and keep for resting for another 10 minutes.

6. When it becomes double in size knock back and flatten it on greased round tin.

 7. Base of the tin must be greased with butter and heavily dusted with corn meal flour and sprinkle dry       oregano.

8. Flatten the dough in circular form and fold in as shown in picture.










9. Apply butter on top of it and sprinkle dry oregano.

10. Bake it for 12 minutes on 200 C. After baking apply butter on top of bread.

11. Serve the bread hot with mayonnaise.

Decorative swiss roll......

SWISS ROLL is also known as jelly roll or cream roll. This cake is originated from Central Europe.
The origin of the pastry is likely from the UK. The cake is never pre-packed as it is serve  freshly.








INGREDIENTS: 

Eggs                     3   nos.
Flour                    90 gms
Grain sugar         90 gms
Baking powder   1/4 tsp
Vanilla essence   a few drops
Jam                       60 gms (for spread)

METHOD :

1. Break eggs into a clean bowl with sugar, add essence and place bowl on a pan of hot             water, being careful not to let the water touch the bowl.

2. Beat until stiff and creamy.

3. Add the flour with baking powder in the mixture and fold carefully by adding hot water.

4. Pour the mixture onto a greased and lined flat cake tray and bake at 200 C for 10-12             minutes.

5. When the cake is hot, demould it on the paper dusted with little sugar.

After bake.

6. Slowly remove the lining paper from the top of the cake and spread jam and firmly roll the cake with the help of the paper.

Demould upside down

Remove the greaseproof paper

Spread the jam

Roll the cake warm

After rolling 

Perfect shape.

7. Cool the cake for 5 minutes in the paper and release it to form the cylindrical shape of the     cake.

For chocolate icing :  Cream cocoa powder (20 gm) + Icing sugar (30 gm) + Margarine/Butter (50 gm)

For plain icing : Cream icing sugar (50 gm) + Icing sugar (50 gm) 

Note : Use pink and green colour in plain icing for leaves and flowers.
           Can store the decorative cake at room temperature.

STEPS ON ICING CAKE :

Step 1

step 2

step 3

step 4

step 5

step 6

step 7 

Final  Presentation

Photograph courtesy : Smita Borse