Flourless Chocolate Cake

This cake is decadent…made mainly with almond meal and dark chocolate, super rich, moist almost like brownie.

I have made chocolate cake using almond flour with a little bit of flour, but this one is totally flourless, and the texture is just heaven…it melts away…The cake is super rich, moist, and kind of between fudge and brownie. Since it is super rich a small slice goes a long way…and so satisfying.

This recipe was adapted from Food 52 with minor adjustment.  As always, I like my dessert a bit less sweet than the original recipes, and as usual I try to make it practical. According to the site this cake is called Torta Caprese, from the Island of Capri.

– How the cake rises without flour?

Egg whites are whipped until soft peaks which are added to the cake batter to leaven it.

– What else can I add to the cake?

Oh…you can add all kind of flavors, orange zest, a shot of strong coffee, rum or Grand Marnier…many choices for you to pick.

– How can I serve this cake?

The cake really tastes better the next day…and you can serve with a dollop of whipped cream, chocolate ganache, fresh berries, crème anglaise…depends of your palate and what you have in the refrigerator.

– Can I freeze the cake?

Absolutely, once the cake is cooled, wrap in plastic unfrosted and freezer. Before serving let it defrost in the refrigerator overnight.I think it is time to look at the recipe…

– I think it is time to look at the recipe…

I used 2 small round pans for this recipe (4 ½ and 6 in), but feel free to use one 8 in round pan.

Ingredients:

  • 125 g almond flour
  • 125 g dark chocolate
  • 113.4 g (4 oz) butter, 1 stick
  • 100 g sugar
  • 3 large eggs separated
  • 1 tablespoon rum (optional)
  • Powdered sugar
  • Fresh raspberry for garnish

Method:

Preheat oven to 325ºF and set a rack on the middle level.

Line the bottom of the pans (4 ½ and 6 inch) or pan (8 inch) with a circle of parchment paper and around it.

In a glass bowl on the top of a double boiler or a pot of simmering water add the chocolate until melted. Remove from the heat and add the butter. Mix until all combined, if need place the bowl back to the double boiler to melt the remaining butter.

Add to the chocolate mixture the almond flour, sugar. Mix until all combined. Once the mixture cools down add the egg yolk and the rum or any other ingredients you might add. Stir well and set aside.

In a clean bowl, beat the egg whites they form soft peaks. In three additions, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared cake pan(s) and smooth the top. and bake for 20 minutes (4 ½ inch cake pan) and for 30 minutes (6 inch cake pan) or 40 minutes (8 inch cake pan), depending on the size of your cake pan or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Let cool completely on the rack before removing the cake from the pan.

Serve as you wish, with confectioner’s sugar, fresh berries, a dollop of whipped cream and so on…

– If you enjoy this simple and easy chocolate cake you might want to try the following…

Did you know that dark chocolate is rich in flavanols? Observational studies linked the benefits of the cocoa flavanols with reduced blood pressure, consequently reducing the risk of heart disease. One must be cautious to not over consume dark chocolate as it contain high calories and sugar.

Thank you for visiting Color Your Recipes…have a colorful week!




Curry Beef Pinwheels

Pinwheels are great finger food for parties and these curry beef pinwheels are super easy to make and loaded with flavors.

These pinwheels are great because they are super easy to make and only require a few ingredients…they can be served as an appetizer, snacks or even as a side for soup or salad. They are at their best when warm…but still good at room temperature.

– Can I make them ahead?

Absolutely, you can bake them and freeze and refresh in the oven before serving or even freeze the pinwheels before baking and pop them in the oven when it is time to serve.

– Can I fill the pinwheels with other kind of meat?

Yes, please feel free to use your imagination, just make sure to you add a sort of binding ingredients when making the Swiss roll so the meat does not crumble off the wheels.  I used a bit of cheddar cheese.

– Should we head to the recipe?

Ingredients:

  • 1 package of ready-made puff pastry
  • 1 lb of lean ground meat
  • 2-3 garlic cloves finely minced
  • 1 medium onion finely chopped
  • 1 tablespoon olive oil
  • Curry powder to taste
  • Salt and fresh ground black pepper
  • 50 to 100 g grated Cheddar cheese
  • 1 egg slightly beaten

Method:

Heat olive oil in a frying pan or wok under medium heat, sauté the onion and garlic for a couple of minutes until fragrant and slightly golden brown.

Remove from the heat and set aside.

Stir fry the ground beef in the same pan, add salt, pepper and curry powder to your taste until golden brown.

Add the mixture of onion and garlic back to the ground beef and mix gently.

Remove from the heat and let it cool down.

While the curry beef is cooling preheat oven to 400oF and line a baking sheet with silicone mat of parchment paper.

Open the puff pastry sheets and carefully roll out

Divide the meat into two portions and spread the meat over the pastry, leaving approximately 1 inch at one of the shorter border. Sprinkle on the grated cheese and firmly and tightly roll the pastry like a Swiss roll.

Place the Swiss roll in the freezer for approximately 10 minutes.

Remove the roll from the freezer and slice it using a sharp knife.

Place the pinwheels on the baking trays, spacing them apart and brush the top of each one with the beaten egg.

Bake for 15 minutes or until golden brown on top.

Remove from the oven and allow to cool.

Serve warm.

– More appetizers recipe? Check these out…

Did you know that curry is a mix of many spices? Mainly a combination of cumin, coriander, ginger, turmeric and chilies. Curry is used in many Indian, Malaysian, Thai…and many other Southeast Asian cuisines.  It can be used as dry powder or added to stews with all kind of meat, chicken and vegetarian dishes.

Thank you for visiting Color Your Recipes…have a colorful week!




Instant Pot Ropa Vieja

This recipe is created from the traditional Cuban dish made with beef brisket…it is so flavorful and delicious over rice.

I hope you all had a nice and enjoyable holiday surrounded by your loved ones…and here we are, a whole new year ahead of us…filled with hope, dreams and wishes…talking about wish…I have been wanted to make this dish for a while, but really got inspired when a couple of weeks ago we had ropa vieja at Portos Bakery, a local Cuban bakery, which has been often featured in the news for their successful family business.

– What is ropa vieja?

In Spanish ropa vieja means “old clothes”.  Really? Yes, according to Wikipedia it is one of the national dishes of Cuba, although very popular in many countries such as Puerto Rico, Panama and Philippines. This dish is mainly shredded beef with vegetables with a touch of sweet from red peppers.

– Why use Instant Pot?

Using Instant Pot will cut your cooking time to a fraction since the meat has a lot of connective tissues, therefore a tough cut of meat. Instant Pot will work magic to tenderize the meat and it can all be done in one pot, yes one pot.

– Can I use other kind of meat?

Absolutely, you can use flank steak, flap steak, chuck roast, brisket…all kind of meat that is rich in connective tissue.

– Should we jump to the recipe?

Of course…since there are hundreds of ropa vieja recipes on the internet, I really cannot tell you which one really based on…it was really a combination of many of them…match and mix…

Ingredients:

  • 2-2 ½ lbs brisket
  • 1 large onion, sliced
  • 4-5 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon oregano
  • 2 teaspoons cumin
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • 6 oz tomato paste
  • 3 fresh tomatoes, chopped
  • 1 tablespoon olive oil
  • 3 bell peppers (1 green and 2 red)
  • Green olives, sliced
  • Salt and fresh ground black pepper to taste
  • Avocado for garnish
  • Cilantro for garnish

Method:

Season the beef with salt and pepper and let it set for a few minutes.

Set the Instant Pot to “sauté”, add the olive oil and sear the brisket, both side. Set the brisket on aside.

Add the sliced onion, garlic and sauté until aromatic and golden brown.  Return the brisket to the pot and add the tomato paste, fresh tomatoes and all the spices.

Add 1 cup of water and turn to pressure cook at high pressure for 20 minutes. Once the time is up, let the steam release naturally.

When the steam stops, carefully open the pot and add the sliced bell peppers. Taste for salt and pepper. Turn the pressure cook at high pressure for another 10 minutes and set the steam to release naturally.

Once the steam stops, carefully open the pot, remove the brisket. Place the brisket in a dish and using 2 forks shred the beef. Return the shredded beef to the pot and add the sliced olives. Cook for another minute.

Transfer the ropa vieja to a serving bowl and garnish with cilantro and avocado.

Serve with rice, noodles or with anything you like.

– Looking for more meat recipes?  Please check the recipes below…you might find something you want to try.

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead Rosemary Rolls

Care for a rosemary bread roll which is light and crumb filled with lots or air pockets? You arrived at the right place…

 

– What is hydration in bread language?

This bread contains 80% hydration, which means for every 100g of flour 80g of water is added to the dough…in another word, it is the percentage of the liquid in relation to the flour in weight.

Regular bread usually the hydration is in between 58 and 65%, so you can imagine 80% hydration, the dough is super wet, sticky, therefore impossible to knead…but using a simple method of stretch and fold almost like magic will be able to produce a bread with a crumb that is super light, airy, with lots of air pockets and a crispy crust.

– What is poolish?

Yes, it is a sort of starter, pre-fermented dough added to the final dough and consist of a mixture of same weight of flour and water with a little bit of the leavening agent such as yeast.

Adding polish to the final bread dough adds flavor and more texture, and somehow, I feel that increases the speed of the bulk fermentation.

It is not a big deal to make polish, you just must plan…if you plan to make bread, before going to bed make your poolish and it will be ready when you wake up.

– How about a hint of fresh rosemary?

Absolutely wonderful, you will be amazed of what just adding fresh minced rosemary to the dough will do…it will wake your sense of smell, you will want to inhale every bit of the aroma of the bread and rosemary in the air…got the feeling?  Okay…

– Now it is time to get working…

Ingredients:

Poolish

  • 150 g water
  • 150 g bread flour
  • 1 pinch yeast

Dough

  • 150 g water
  • 225 g bread flour
  • 4 g salt
  • 2 g yeast
  • 4-6 sprigs of rosemary, minced
  • Extra flour for dusting or cornmeal

Method:

Poolish

Place all the ingredients under the poolish in a medium to large bowl.  Using a fork or a Danish dough hand whisk, mix well until all the water is absorbed by the flour. The dough very, very sticky. Cover the bowl and place in a warm place overnight or up to 16 hours.

Dough

Add the 150g of water and the yeast to the poolish and mix well. Add the remaining ingredients and mix with a fork or Danish whisk into a wet dough.

Using the stretch and fold method (see the description here) go around the bowl 40 times stretch and fold, 4 times stretch and fold make a complete circle around the bowl.

Leave the dough to rest for 45 minutes.

Repeat the stretch and fold around the bowl once (set of 4 stretch and fold), followed by a 45 minutes rest, 3 more times, totaling 4 times.

On last time of stretch and fold, followed by 1 hour rest.

Turn the dough out on to a lightly floured surface and stretch and fold once, placing the seam under.

Cut the dough into approximately 12 portions (I used a scale, 56g each roll). Let the dough rest for another 10-15 minutes.

Stretch and fold each portion and place the seam under. Place the rolls on a baking pan lined with parchment paper dusted with flour or cornmeal.

Lightly dust the rolls with more flour before covering and let it rise for 1 to 2 hours, until double its size.

Preheat oven to 4750C. Place a pan with water at the bottom of the oven to create steam.

Spray generously each roll and score the rolls or use a scissors.

Let it bake for 5 minutes and repeat the water spray. Another 5 minutes in the oven and spray again with water and turn the pan around so the rolls bake evenly.

Let it bake for another 5 minutes or until the crust turns brown.

Remove the rolls from the oven and cool on a wire rack.

Please allow to cool before devour it…

I hope you enjoy this simple method to make great bread…

– More bread recipes?  Take a look at the recipes below.

Did you know that rosemary has been used since ancient Greeks? Rosemary has its origins in the Mediterranean region. Apparently rosemary contains essential oils known to boost memory and contain high levels of antioxidants.

Thank you for visiting Color Your Recipes…have a colorful week!




Frozen Pão de Queijo, Brazilian Cheese Bread

This is a simplify version of the Brazilian “pão de queijo”, it is cheesy and gluten free.  It makes a great appetizer and can be made way ahead.

I already share so many versions of the famous Brazilian pão de queijo…recipes which each little ball is hand shaped, blended and pour in a waffle iron, Asian style and now blended and frozen for later enjoyment.

– What is “pão de queijo”?

Pão de queijo when translated from Portuguese should be cheese bread. In reality, it is not a bread as you know as bread…it is usually small baked roll with cheese and the base of the roll is mainly tapioca flour and not wheat flour. The texture is not like your regular bread, it is sort of chewy, cheesy and let’s say very different. In my opinion it is a sort of popover, choux pastry…there is no any raising agent such as yeast or baking powder, the air pockets in the little cheese bread are mainly due to the combination of egg, oil, liquid (milk) and tapioca flour.

– History of “pão de queijo”

Pão de queijo recipe is typical from Minas Gerais, which is a state located on the eastern side of Brazil, north of the state of São Paulo. The recipe is traditionally passed from grandmother to their daughters and from the daughter to the granddaughters…the difference in the ingredients may vary from water to milk, oil from lard, but the idea is the same. Apparently started with a piece of leftover cheese, since wheat flour was not common at the time being that tapioca flour from yuca (cassava) was available, somehow in between “pão de queijo” emerged.

– Why you need to make “pão de queijo”?

Because is it easy and a crowd pleaser.  I always have a “bag” of these in my freezer…and I bake whenever we feel like having a small snack, a something to go with a bowl of salad or soup, as an appetizer when entertaining.

– Why this is a great version?

This is the simplest version of all and can be made way ahead…all the ingredients are mixed in a blender and pour is a small silicone mold and place into the freezer. Once frozen they can be stored in a plastic frozen bag (to save freezer space) and store for months until time to bake.

– Have I convinced you? Okay…let’s look at the recipe…

Ingredients:

  • 1 cup milk
  • 3 eggs
  • ⅔ cup vegetable oil such a sunflower, canola or corn
  • ½ teaspoon salt (or to taste)
  • 125 g grated Parmesan cheese
  • 345 g tapioca flour
  • 120 g grated Cheddar cheese

Method:

Place milk, oil, eggs and salt in the blender. Blend until all the ingredients are mixed.

Add the parmesan cheese and blend in.

Add tapioca flour in thirds and pulse after each addition, making sure that the batter is smooth. Scrapping the side of the blender cup as needed.

Now, you can either add the cheddar cheese and pulse a couple of times or remove the blender cup from the motor and add the cheddar cheese and mix carefully with a spatula, until the cheese is incorporated into the batter.

Pour the batter into small silicone mold (approximately 0.6 oz or 18 ml each cavity). As the silicone bakeware are flexible, place them on a cookie sheet or any metal tray.

Place the trays in the freezer for a few hours until the batter is frozen.

Once the cheese bread (balls) are totally frozen, quickly remove the frozen cheese balls from the silicone bakeware and place them into a freezer bag and in the freezer until time to bake.

When baking the cheese bread, place the frozen cheese bread directly in a preheated oven of 350oF for approximately 15-20 minutes. Make sure to leave at least 1 in (2.5 cm) in between the cheese bread (balls).

Serve hot/warm.

Take a look…it is soft and chewy and loaded with cheese…

– Looking for other versions of the Brazilian pão de queijo?

Did you know that tapioca flour is a product of the cassava? Cassava, yuca or manioc is a root like yam, taro,  and potato, therfore totally grain and gluten free. Cassava is  very popular in South America, parts of  Asia and Africa.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Sous-Vide Scallops

This is the most simple and easy way to cook scallops…sous-vide. The scallops are moist, tender and yes, perfect.

I hope you all had a great Thanksgiving and enjoyed precious time surrounded by your loved ones…we celebrated the holiday at my uncle’s home and it was a huge potluck with plenty of food from traditional Thanksgiving dishes to  all over the world cuisine dishes…with that said…we did not bring home any leftover, therefore I am sharing with you this week a very easy and quick way to cook scallops…

– Are scallops tricky to cook?

Scallops are mainly composed of water (up to 80%) and the remaining in protein and small quantity of lipids (fat) and carbohydrate, therefore if properly cooked it will be very tender with a unique sweet flavor…

Due to the facts above, cooking scallops is a very tricky thing for me…I like when cooked to almost, I mean almost…not quite well done…it is a fine line in between as I dislike the raw and slimy texture…like them firm and soft…as you see, it is a difficult process, not too soft and not rubbery and stringy…

– Why sous-vide?

I found through the internet that using sous-vide method I can really accomplish the perfect texture when cooking scallops…and I can assure you that it is indeed very true and very easy to control….time to bring the Anova Precision Cooker out…

This method is so easy and simple and only require a few ingredients…salt, pepper and olive oil and the best quality of Atlantic Sea jumbo scallops.

– Where did I find this recipe?

The recipe below was mainly based from food for net.

– Should we take a look on how it was done?

Ingredients:

  • Approximately 1 lb Atlantic Sea jumbo scallops
  • Salt and pepper to taste
  • Olive oil

Method:

Bring the water-bath to 52C.

Pat dry the scallops, and sprinkle salt and fresh ground pepper generously.

Pace the scallops in the plastic bag, make sure to have it in single layer.

Drizzle olive oil into the bag.

Make sure to remove all the air bubble from the bag when “cooking” the scallops in the water-bath. To create a vacuum in the bag, carefully place the bag with your ingredients into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag.

Place the bags gently into the water-bath and set the time for 20 to 25 minutes.

Once the time is up, gently remove the bag from the water-bath, drain the liquid from it and pat dry the scallops.

In a cast iron skillet, add a little olive oil or butter, and sear both side of the scallops until golden brown.

Serve immediately.

– Looking for more sous-vide recipes?

If you enjoy using sous-vide method, you might want to take a look at the others Sous-Vide Recipes below.

Did you know that scallop is actually the adductor muscle of scallop? Pretty confuse right? This is the muscle that is used to open and close the shells, which is how the scallop swim.  Scallops, in spite of high content of protein, contain high cholesterol, therefore should be consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Frangipane Pear Tart

This is a classic made it simple…layers of sliced pear over a rich almond cream on a flaky puff pastry, perfect for the holiday.

I always like baked goods with almond, and it can be in any form and shape…here I used almond meal.

– Why is this so delicious?

Somehow the combination of the frangipane, smooth, buttery, aromatic and rich almond cream with the simple slices of pear are a perfect match without being overwhelming. It is amazing how the simplest touch can boost your senses.

– Why should you make this?

This is easy, fast and so delicious…especially during this time of the year…but please don’t let my opinion influence you…just go ahead and try…and then let me know if I was right…

– Nielsen-Massey products

Before I continue with the recipe, I need to inform you that I accepted the offer to try Nielsen-Massey Holiday Flavors Bundle which come with 3 bottles of extract (Madagascar Bourbon Pure Vanilla Extract, Pure Almond Extract and Pure Peppermint Extract) and it is only available at Amazon .  I received the Holiday Flavors bundle for review purpose and I was not financially compensated for this post, all the opinions are completely mine on based on my experience, and, I must confess… I love Nielsen-Massey products, I had the chance to try many of them and since then, when it comes to extracts they are my favorite.

– Should we move to the recipe?

Ingredients:

  • 100 g almond meal
  • 80 g sugar
  • ½ cup unsalted butter (approximately 110 g)
  • 1 large egg
  • ½ teaspoon pure almond extract
  • 1 large pear
  • 1 puffy pastry

Method:

In a medium bowl, mix the butter with the sugar until a smooth cream. Add to the cream the egg.  Mix until blended in.  Add the almond meal and the almond extract.  Mix until forms a paste and all the ingredients have been incorporated well. Set aside.

Preheat the oven to 400oF.

Slice the pear into thin slices. Mold the puff pastry by pinching the corner to form a tart.

Spread the almond cream on the puff pastry and layer the sliced pear, by gently pressing on the almond filling.

Bake at 400oF for the first 15 minutes and then lower the temperature to 350oF and bake for another 10 minutes until the puff pastry is golden brown.

Remove from the oven and let it set on the counter. The center might be a little soft/wobbly, which is okay. It will set as it cools.

Let the tart cool completely before serving.

– Looking for more recipes with almond?

Did you know that almond is known for its health benefits?  Almond contains high levels of vitamin E which is an antioxidant which can reduce risk of heart disease, cancer and Alzheimer’s disease. In spite of it claims one should note that almonds contain fat and it is high in caloric content, therefore consumed in moderation.

Thank you for visiting Color Your Recipes…have a colorful week!




Beef Empanada

Slightly flaky crust filled with aromatic, moist, flavorful ground beef…perfect as finger food especially when entertaining.

– Where did I discover this recipe?

When I saw this recipe at Healthy World Cuisine I could not resist but try to make it…well Bobbi used pie crust for the empanadas and the crust look amazingly flaky and mouthwatering.

I chose to try a pre-made dough for empanadas and tapas…well, I must confess that the crust was not as flaky as I would like it to be, but for the convenience it is okay…it contained less fat therefore a bit crisp…

– Can you make it ahead?

Absolutely, you can use pre-made pie crust and make the beef filling in advance and even pre-filled the empanadas and store in the refrigerator until you are ready to place them in the oven.

I mainly followed the recipe from Healthy World Cuisine for the ground beef filling with minor modification  and it was so tasty, the slices of olives gave a nice Spanish touch to these empanadas, I highly recommend, especially as the holiday season is around the corner…great if you are entertaining or just as a nice treat for your family.

– Okay, let’s take a look at the recipe.

By the way, I literally stuffed the empanadas, therefore had only a little leftover of the beef filling.

Ingredients:

  • 1 package of pre-made empanada crust (12)
  • 1 lb ground lean beef
  • 1 small onion, finely chopped
  • 4 garlic cloves finely minced
  • 1 red bell pepper, chopped
  • 2 tablespoons tomato paste
  • ½ cup sliced green olive
  • 2 tablespoons red wine
  • ½ tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika
  • 1 teaspoon dry oregano
  • 2 teaspoons cumin
  • salt and pepper to taste
  • 1 egg, for egg wash

Method:

In a frying pan, add the olive oil under medium heat and saut the onion and garlic, until slightly golden brown and aromatic.  Add the ground beef and cook until browned. Add the bell pepper, tomato paste, wine, olive and all the spices. Cook for 2-3 minutes, add salt and pepper to taste.

Remove from the heat and let it cool.

Remove the pre-made empanada dough and place in a flat surface. Add in the middle approximately 2 tablespoons of the beef filling. Fold in half and press the edges around the half circle to seal. Make small folds throughout the edge. Repeat the same with all the remaining dough.

Brush the empanadas with the egg wash and bake in a pre-heated convection oven for 15 minutes at 3500F or until golden brown.

Serve hot.

I hope you enjoy this simple recipe for beef empanadas…

– More finger food recipes?

Take a look at some ideas below…

Thank you for visiting Color Your Recipes…have a colorful week!




Pumpkin Cinnamon Rolls

This soft and light cinnamon rolls are made with pumpkin and filled with gooey cinnamon swirl and topped with a light icing are the best treat for the season.

– Why you need to try this?

I made many versions of cinnamon rolls and I must admit, this is the best one…mainly because of the color of the pumpkin puree, so very much enticing…I choose not to add any pumpkin spice when making the dough, just to not shelter the “cinnamon” of the cinnamon rolls away with the other spices found in pumpkin spice. Yes, it sounds confusing…but in reality it is only a cinnamon roll recipe made with pumpkin puree….yes, I should have said that in the very beginning…next time I will try to be less confusing…

– Asian method?

And of course I had to use “tangzhong” or “water roux” method, an Asian method used to keep the bread soft, light, moist for many many days.

I divided the dough into two and made a sandwich bread loaf and a pan of cinnamon rolls. So it is up to you…

– Let’s head to the recipe…

Ingredients:

Tangzhong or water roux

  • 30 g bread flour
  • 150 ml water

Bread dough

  • 550 g bread flour
  • 80 g sugar
  • 7 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 27 0g pumpkin puree
  • 20 ml water (if necessary, depending of the moist of the pumpkin puree)
  • 60 g butter

Filling

  • Butter, or any substitute, unsalted ( I used Earth Balance)
  • Brown sugar
  • Ground cinnamon

Glaze

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½  tablespoons water

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes. Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a ball forms.

Increase the speed to “2” and let it mix for 5 minutes. The dough should be very sticky, and less sticky as the gluten forms.

Add the butter and mix for 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 5 minutes until you achieve the windowpane test. The windowpane test, demonstrated that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Knock back the dough and divide into 2 balls. Roll one dough into a rectangle of approximately 45 x 35cm (approximately 18 x 14in). Smear a thin layer of butter or its substitute on the rectangle dough. Evenly sprinkle brown sugar and then cinnamon over the sugar.

Roll it like a Swiss roll from the long edge, and roll it into a tight log. Turn the seam to the bottom. Make a small mark on the log in the middle and then into 4 and again and again until you have the log divided into 16.  Gently cut on the mark without smashing the rolls.  Place the rolls in a square or round pan, I used the 8 x 8 in USA square pan.  Cover and let it rise until doubled in size.

Bake in t preheated oven at 350F for 25 minutes. Remove and let it cool.

In the meantime make the sugar glaze. Mix all the ingredients listed under the glaze into a small bowl.

Drizzle over the cool cinnamon rolls.

Take another look and tell me if you can resist…

– Looking for more pumpkin recipes?  Take a look at these…

Did you know that pumpkin is super rich in beta-carotene? Your body will convert beta-carotene into vitamin A.  Vitamin A is important for your vision, immune system, teeth, and skin. Moreover, pumpkin contains vitamin C, and dietary fiber which is important for a healthy heart.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Pumpkin Crackers

These crackers are crispy, light and packed with pumpkin, very versatile as you can top with all kind of stuff such as fresh or dry herbs, fresh ground black pepper, Himalayan salt, grated cheese…you name it.

– Pumpkin crackers…really?

Fall came and I realized that I had not baked or cooked anything with pumpkin…somehow I was in a weird mood…nothing really appealed to me…cake, bread or pie…yes, indeed weird  mood…when I saw that my homemade jar of crackers were about to hit the bottom…a little light flood my mind..and I had one of the “ah-ha” moment…why not pumpkin crackers?

– What can I top the crackers with?

I pretty much follow my recipe of homemade crackers, rolled it out thin and sprinkled one sheet with fresh grounded black pepper and the other one with fresh rosemary. Alternatively  you can add in the dough fresh finely chopped rosemary, oregano, thyme or any other herb, celery seeds, cumin, cardamom, ground pepper, curry powder, fennel seeds, smoked paprika, turmeric…and so on…the options are endless…as described in simple homemade crackers.

– Is it good?

Since it was mine first time using pumpkin puree for making crackers and really did not know what to expect, I halved the recipe from my regular measurement…and I must tell you that I regret…

The crackers were so good, light, crispy and all pumpkin color. We ate most of it plain, considering that there was black pepper and rosemary flavors…dip can be totally omitted so good these are.

– Let’s go to the recipe…

Ingredients:

  • 250 g all-purpose flour or bread flour
  • 15 g sugar
  • 4 g salt
  • 150 g pumpkin puree (not pumpkin pie filling)
  • 30 g butter, unsalted
  • Fresh ground black pepper
  • Fresh rosemary, finely chopped

Method:

Place all the ingredients, expect black pepper and rosemary in a mixer bowl. Attach the bowl and dough hook to the mixer. Turn the to speed 2 until a ball forms and all the ingredients are well incorporated.

Remove the dough from the mixer and place in a container with lid and let it rest for about 1 hour.

Once the gluten of the dough has relaxed, split the dough into two small balls.

Preheat the oven to 250F

Using a rolling pin, roll out the dough until approximately 14 x 11 in (35 x 28 cm) from the center to the edge, there is no need to be very precise.

Sprinkle freshly grounded black pepper on the pumpkin sheet, using the rolling pin gently roll until all the ground pepper are fixed into the dough. Repeat the same with the fresh rosemary.

Bake for approximately 40 minutes, turning the baking pan half way during the baking time to ensure even bake.

Remove from the oven, let it cool completely on a wire rack.

Roughly break the sheet into smaller rustic pieces.

Store in an air-tight container.

– More pumpkin recipes? Take a look at these…

Did you know that pumpkin has many healthy nutrients? Pumpkin is a rich source of dietary fiber, contains potassium and vitamin C which are known to lower blood pressure. Also antioxidant such as beta-carotene which could prevent degenerative eye disease.

Thank you for visiting Color Your Recipes…have a colorful week!