The perfect Home-made Focaccia Bread

Focaccia Bread

Hii..
Bread Baking is extremely addictive, especially if you start getting successful results. After baking the White Loaf successfully a couple of times I was dying to try my hands at something different when I suddenly got reminded of the 'Focaccia Bread' and obviously I jumped at the thought!!
After some RnD on the net I found a a couple of recipes which were easy (yes I always look for easy) and doable so I combined a couple of them. The major part of the recipe was adopted from the 'Herbivore Cucina' with some minor modifications from my end.
Before we start, few of you might be wondering what is Focaccia Bread.Well it is an Italian flat bread with toppings and it is an extremely soft and melt in the mouth kind of a bread. It goes extremely well with some soup. I made some Tomato Basil Soup to go with it.

Few Important Points

I. Proofing the active dry yeast is THE most important thing while baking a bread, you surely need to proof the yeast .

II. While proofing the yeast the water should be just the correct temperature. If its too hot then the yeast will die n if its not warm enough then the yeast will remain inactive. I test by putting a drop of water on the back of my wrist. It should feel warm. (Technically the water should be around 45 degree Celsius or around 110 degree Fahrenheit, if you have a food/kitchen Thermometer you can measure it).

III. After proofing the yeast should rise and foam up (not just bubbles but like a creamy foam)..if it does not then THROW and start afresh.

IV. If you are using INSTANT yeast then I guess it doesn't require proofing but I have never really tried that so can't comment . I have always used Active Dry and proofed it first.

V. The bread dough needs to be kept in a warm place. But never keep it under the sun because the temperatures might go up unexpectedly and the yeast might die due to the heat.

FOCACCIA BREAD (Italian Flat Bread)

Makes: A 11" Dia x 1" height Round Loaf

Ingredients
 
For the Bread
All Purpose Flour/Maida - 3 cups (Around 450gms)
Active Dry Yeast - 2 and 1/2 teaspoonful
Warm Milk - 3 tablespoons
Warm Water - 1 and 1/2 cups
Refined Oil - 3 tablespoons
Butter (at room temperature) - 1 teaspoonful
Sugar - 2 teaspoonful
Salt - 1 teaspoon

For the Toppings
Onions - sliced
Green Capsicum - 1/2 sliced
Red Capsicum - 1/2 sliced
Tomato - 1/2 sliced
Coriander/Cilantro Leaves - 2 teaspoonful (optional)
Black Olives sliced ( I didn't use since I and N are not fond of Olives)
Red Chilli Flakes - 1 teaspoonful
Italian Seasoning’s/ Dried Herbs (Oregano,Basil,Thyme) - 1.5 teaspoonful

Procedure

1. Take a Big bowl and add 1 cup warm water and 1 teaspoon Sugar .Mix Well
2. Add the Yeast and Mix, now Sprinkle 1 more teaspoon of sugar.
3. Cover and keep for 10-12 mins, it should Foam (if it doesn't then throw and start again)

Proofing of the Yeast

4. Add the Oil, Salt, another 1/2 cup of warm water, Milk, Butter in the foamed up Yeast

Dough Preparation

5. Mix in the flour (in batches) in the bowl and keep mixing till it looks like a dough.

6. Take out dough on the counter and knead for 7-8 mins (Not more than that)

Dough ready for 1st Rise

7. Place dough in greased bowl, cover (with food wrap or damp towel cloth and keep in a warm and humid place.
Now since it is winters and its difficult to find a warm and humid place so I do the following. I use a microwave-convection oven so I Heat little water in the microwave (micro mode) and take out the container. Now I place the dough container in the switched off microwave.After 30 mins Take the dough container out and reheat water and place the dough container again.

8. Dough should double in volume in 1 hour or so (more than the time the volume is important)

After 1st Rise ..........................................Toppings

9. Punch Down the dough and knead for another 3-4 minutes

10. Grease your baking dish and flatten the dough and place it on the dish. Cover and keep for second rise for another 45 minutes.

After 2nd Rise

11. Once the flattened dough has risen, uncover the dish and make dimples softly with your finger tips on the top surface

12. Sprinkle the Chilli Flakes and the Italian Seasoning on top.

Adding the toppings

13. Now top it with the slices vegetables (softly press the vegetables)

14. Preheat Oven to 200 degrees Celsius.

15. Once Preheated change the temperature to 180 Degrees Celsius and Bake for 25 minutes.

16. Cool for 10 minutes then slice and serve with some warm soup.

Slice Up and Enjoy with some Soup

Thanks for taking out time to read.

A slice of Fresh White Bread

White Bread Loaf

Hii..
Baking is something which has always intrigued me..Being from a Science background (in fact Physics to be specific Oh Gosh!!), baking always gives me that exciting feeling which we used to have during our lab experiments. Sometimes even when I am extremely tired, the mere idea of baking fills me up with energy.. Well I had tried my hand at Cakes, Muffins, Cheesecakes so it was high time I tried baking a simple White Bread Loaf.. Yes something so basic yet so wonderful. After browsing through quite a few recipes I settled for this one. (no specific reason just an intuitive feeling that this should be good). And Boy it did turn out to be delicious.. One thing is for sure.Once you start baking breads at home, you won't feel buying one from the market!!

Before jumping to the Recipe which is actually very simple I would like to point out a couple of things which needs to be kept in mind while baking Breads!

Few Important Points

I. Proofing the active dry yeast is THE most important thing while baking a bread, you surely need to proof the yeast .

II. While proofing the yeast the water should be just the correct temperature. If its too hot then the yeast will die n if its not warm enough then the yeast will remain inactive. I test by putting a drop of water on the back of my wrist. It should feel warm. (Technically the water should be around 45 degree Celsius or around 110 degree Fahrenheit, if you have a food/kitchen Thermometer you can measure it).

III. After proofing the yeast should rise and foam up (not just bubbles but like a creamy foam)..if it does not then THROW and start afresh.

IV. If you are using INSTANT yeast then I guess it doesn't require proofing but I have never really tried that so can't comment . I have always used Active Dry and proofed it first.

V. The bread dough needs to be kept in a warm place. But never keep it under the sun because the temperatures might go up unexpectedly and the yeast might die due to the heat.

WHITE BREAD LOAF
Makes: One 9X5 Loaf

Ingredients

Active Dry Yeast

Active Dry Yeast - 2 and 2/3rd teaspoons
Water- 1 and half cups - Warm
Butter- 30gms (at room temperature-it should be soft)
Sugar- 3 teaspoons
Salt - to taste
All Purpose Flour / Maida (If you can mange to get hold of bread flour use that)  - 450gms (if using bread flour use 500gms)


Procedure for the bread
1. Take a Big bowl and add 1 cup warm water and 2 teaspoons sugar .Mix Well
2. Add the Yeast and Mix, now Sprinkle 1 more teaspoon of sugar.
3. Cover and keep for 10-12 mins, it should Foam (if it doesn't then throw and stat again)

Proofing

4. Add Butter, Another 1/2 cup warm water, Salt and Mix Well

Mixing the FLour

5. Mix in the flour (in batches) in the bowl and keep mixing till it looks like a dough.

6. Take out dough on the counter and knead for 7-8 mins (Not more than that)

Placing the dough for the 1st Rise

7. Place dough in greased bowl, cover (with food wrap or damp towel cloth and keep in a warm and humid place.
Now since it is winters and its difficult to find a warm and humid place so I do the following. I use a microwave-convection oven so I Heat little water in the microwave (micro mode) and take out the container. Now I place the dough container in the switched off microwave.After 30 minsTake the dough container out and reheat water and place the dough container again.

8. Dough should double in volume in 1 hour or so (more than the time the volume is important)

Cover and Rise

9.. Punch Down the dough and place in greased Loaf tin

Punching DOugh and Placing in Loaf Tin

10. Cover with damp cloth and let it rise (double up) in the microwave(switched off) for 40-45mins

Placing for 2nd Rise

13. Now take out the loaf tin and preheat oven (on convection mode) at 220 C (with some water in the baking dish) over the wire rack.

14. Once pre-heated replace the baking dish with the loaf tin on the wire rack.

15. Bake at 190 C for 30mins

Loaf ready and plced for cooling

16. Once done Cool the bread on a wire rack and then slice using a serrated knife.

Slice up

You can enjoy a fresh slice with some butter or jam. It is soft as a pillow.
NOTE: Best to consume it on Day 1 cause its ultra soft, but if consider having it the next day then you can toast/grill the slices!

Welcoming 2016 with Mini Lemon Tarts

MINI LEMON TARTS

Hii..
Yes it is the beginning of the new year so it gives me yet another reason to start the year with something sweet and tangy, just the way I want my whole year to be..fun adventurous and happy!! Lemon flavoured desserts have always been a favourite with me n N and it was high time I tried my hand at something lemony and fresh.. So on New Year's eve I decided that I will be baking the family favourite 'Mini Lemon Tarts' (or Tartlets as some call it).
This is a two step dessert, the first step being preparing the Lemon Filling / Lemon Curd and the second being baking the mini-Tarts. If you have guests coming over this can be made a day or two early and refrigerated. I made the Lemon filling/curd the previous day and kept it in the fridge.
For this recipe I totally relied on Stephanie's Joy of Baking!!

MINI LEMON TARTS
Makes: Around 25 Tart-lets

Ingredients

Lemon Filling/Curd

3 large eggs

180 grams (3/4th Cup Sugar plus 2 tablespoons) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (60 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

Tart Shells

10 tablespoons (140 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups (260 grams) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Almond flour - 3 tablespoons

Procedure
Lemon Filling/Curd
1.In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

2. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce (This will take approximately 7-8 minutes)

3. Remove from heat and immediately pour through a fine strainer to remove any lumps.

4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.

5. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. The lemon curd will continue to thicken as it cools.

Tart Shells

1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (about two  minutes).

2.Add the egg and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.

3. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated.

4. Divide the pastry in half and then roll each half between two sheets of parchment or wax paper until it is about 1/8 inch  thick. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles.

5. Place the pastry on a baking sheet (along with the parchment paper) and place in the refrigerator until firm (about 1-2 hours).

6. Preheat your oven to 400 degrees F (200 degrees C). Grease your miniature tart shell cups.

7. Once your pastry has chilled, remove one portion from the refrigerator and peel off the top piece of parchment paper. Using about a 2 1/2 inch (6 cm) cookie cutter, cut out rounds of pastry and gently press them into the tart shell cups.

8. With a fork prick some holes into the pastry in the cups.

9. Bake for about 11 - 12 minutes or until golden brown around the edges. Remove from oven and place on a wire rack to cool.

10. Once cooled, sprinkle some almond flour/meal inside the shells .

11. Fill the shells with around 1.5 teaspoons of the Lemon Filling/Curd.

12. Refrigerate for a couple of hours. Serve chilled!

Wishing you A VERY VERY HAPPY NEW YEAR!!! Hope you have a joyous 2016!!

Happy New Year

Thanks for reading!! Ciao Ciao!!

The Any Time Snack - Garlic Bread Pinwheels

Garlic Bread Pinwheels

Hi....
I have always found Baking Breads very intriguing..There is always an element of suspense from the start till the end..And honestly a delicious home-baked Bread is always a pleasure for the family..
Me n N are one of those couples who find the regular 'Dal-Roti-Sabji' meals extremely mundane.. Its not that we always need something exotic to eat but yes definitely something different.. Some Garlic Bread and a bowl of Soup is one such example of a meal which we both thoroughly enjoy..

So here I was trying my hand at something which I had never tried before.. After browsing through the net I settled for a recipe on 'Café Garima'..
Though I named them 'GARLIC BREAD PINWHEELS'.. They turned out to be so delicious and went extremely well with a bowl of steaming hot soup, a perfect dinner for 'Dilli ki Sardi' ..

GARLIC BREAD PINWHEELS

Makes : Around 14-15 Pinwheels

Ingredients

For the Dough: 3  cups All purpose flour  (Maida)
1 tsp Instant yeast or 1 1/4 tsp Active dry yeast (If using active dry,proof in 1/4 cup of warm milk and a tsp of sugar from the recipe)
1 tsp sugar
1/2  tsp salt
1 and 1/4 cup warm milk
2 Tbsp olive oil/butter(melted)

For the Filling
2 Tbsp butter at room temperature
1 tsp mixed herbs (Optional) oregano,basil,rosemary and garlic powder,can use fresh or dry
¼ tsp fresh ground pepper
¼ tsp salt (If using unsalted butter)
1 Tbsp minced garlic
2 Tbsp fine chopped cilantro/coriander leaves
2 cubes of Processed Cheese

Procedure1. I think the most important thing while baking a bread is 'proofing of the yeast' .
I used 'Active Dry Yeast'..Proof the yeast by adding the sugar to 1/4 cup of warm milk. Mix well. The milk has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t proof. Add the yeast and mix , sprinkle some sugar granules on top of the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh.
Please Note : Never ever use the yeast if it hasn't turned foamy.

Left - Foamed Yeast--- Right - Flour

2. In a big bowl, take the flour, salt , melted butter/oil ,sugar and yeast. Mix well.

3.  Now add 1 cup of warm milk little by little in batches and keep mixing the dough.

4. Once the dough starts taking a shape transfer it to a flat surface and knead the dough for around 8-10minutes.
Please Note: Dough should turn soft, if its dry add little milk, if sticky add little flour

5. Transfer the dough into a Oiled Bowl (much bigger than the dough size). Cover with cling film or kitchen towl and leave at a warm place for 1.5 - 2 hrs for it to double in size. This is the second proofing. More than the time the doubling in size is important.

The filling

6. When the dough is almost twice, you can start making the filling in another bowl. Mix all the ingredients (except the cheese) in the bowl. It should look like a spread.

7. Once the dough has doubled, unwrap it and punch down the air gently. Now divide the dough into two halves.

8. Roll each half into a flat oval about 1" in thickness .

9. Spread the butter filling over it and then grate the cheese cube over it (1 cube per roll)

Rolling it Up

10. Now Roll the dough into a cylinder and cut into equal pieces with a sharp knife.

11. Grease you baking dish with butter/oil and place the pinwheels on the baking dish.

Ready to be Baked

12. Cover with cling film and keep for another 15-20 mins for re-proofing. It will rise some more and look fluffy

13. Preheat you oven at 200 degrees Celsius

14. After 20mins are done. Gently brush some milk over the pinwheels (milk-wash).

15. Bake at 180 degrees Celsius for 22-25 minutes till the surface looks golden.

16. Serve Hot.

It goes every well with Soup and you also add some Grilled Chicken to the Menu.
Bon Appétit

Garlic Bread Pinwheels

Cheers to Life with Chocolate Mousse Shots

Chocolate Mousse Shots

Hii. Back to writing after a gap of seven whole days. It has been really a very scary weekend. Reason - EARTHQUAKES.

Me-High Rise Buildings-Earthquakes, its been a long association, Since I was born we have been living in High Rises well almost all my life. And earthquakes have always been quite prevalent, yet every time there is one, I get scared to a whole new level.
This weekend has been quite an adventure with a couple of shakes last afternoon and one today. Looking at the devastation that has happened to our neighbouring country Nepal, I can't help but Thank the Almighty for life. And my sincere prayers to all those who have suffered losses.

All these incidents make me wonder about Life and its Unpredictable Nature, Every moment is so sudden yet there is so much hatred jealously enmity amongst people. I think we should just be Happy and Thankful to be alive each moment and Celebrate that and ignore all issues which cause any turmoil in our minds. But as they say easier said than done. Though no harm in trying..

So Cheers to Life with these CHOCOLATE MOUSSE SHOTS (Recipe for the Chocolate Mousse taken from JoyofBaking)

CHOCOLATE MOUSSE SHOTS

Makes: 8 shots

Note: The chocolate cups should preferably be made the previous day. 
Vegetarians: Skip the Egg part of the recipe. The mousse won't be as fluffy but will still taste extremely good.

Starting with the Chocolate Cups

Ingredients:
Dark Chocolate – 360gms
Butter – 30gms
Eggs – 2 large
Vanilla Essence – 1/2 teaspoon
Heavy Cream – 120ml
Sugar – 4 tablespoons

The Disposable Cups and the slit

Procedure:

1. Take Half of the Dark Chocolate (180gms) and chop it into small pieces.
2.  Microwave on High for around 90 secs
3. Take out and stir well with a spatula till it melts completely and tempered to room temperature (Make sure the chocolate doesn't get over heated)
4.  Once the chocolate is melted, take 8 small plastic (disposable) glasses and make a small slit on the side (top). See Picture Above
5. Pour 1 tablespoon of the melted chocolate and rotate the glass so that the entire inside surface is covered with chocolate . Pour the extra chocolate back into the bowl. Repeat for all Eight glasses and keep the glasses to refrigerate. (preferably overnight or atleast 4 hours)



Covering the cups with chocolate

6.  Take the two eggs and separate the egg yolks and egg whites in two small bowls and cover with a plastic wrap and keep aside till it room reaches temperature.



Starting with the Mousse

7.  In another bowl take the second half of the chocolate and the butter and melt it over a double boiler.
8. Let it cool then add the egg yolks and mix well and keep the chocolate mixture in refrigerator.



Melting the Chocolate over the double Boiler

9. In a bowl take the egg white.Beat with a stand or hand mixer till foamy, Now add 1/8th teaspoon vinegar. Keep beating. Add 2 tablespoons Sugar gradually and keep beating till soft peaks are formed.
10. In another bowl take the Heavy Cream, Vanilla Essence and two tablespoons of Sugar and beat well till it forms peaks.
11.  Take the chocolate mixture and add the beaten egg whites in three parts. Keep folding it in slowly.



Adding the Whipped Cream and Egg Whites

12. Now add the whipped cream mixture gradually and fold it in the chocolate egg mixture. The mousse is now ready.
13. Take out the chocolate cups and peel off the plastic (starting from the cut we made on the glass) very carefully trying not to break the chocolate cups inside (This step is tricky)



Peeling off the Cups and Filling the Mousse

14. Divide the Chocolate Mousse into the chocolate cups. Decorate it any way you wish and keep it in the refridgerator for a couple of hours
15. Take them out just before you'll serve or else the outside chocolate cup will melt.
    

    

    The Chocolate Mousse Shots ready to be served

    My Life's Motto: Do what you love with the people you love in this very life. Because There are no second chances. Live Love and Enjoy, Travel- See the world, Eat Well Sleep Well Work Well and Help others, Try not to have Regrets!!
    LIVE YOUR DREAMS!!!
    Ciao and Thanks for giving my blog a part of your precious time! :) :)

The Bengali New Year with Stuffed Minced Meat Buns

Freshly Baked Stuffed Buns

The Bengali Couple

Hii..
The Best part about being an Indian is the number of festivals we celebrate..And to top it if you're a Bengali then every festival is associated with some delectable veg and NON-veg food..
(And also Saris and Round Bindis for the damsels and dames)..

This time for Poila Baishakh aka the Bengali New Year, after having a delicious lunch prepared by MIL, it was my turn for dinner. I wanted to do something different from the usual Bong Cuisine..

Well New year without Lamb/Mutton would be very dull so after some net surfing I decided to combine two recipes to make some STUFFED MINCED MEAT BUNS (Buns Stuffed with MINCED LAMB/ GOSHT KEEMA).. I clubbed it with a yummy Chicken Malai Tikka (Click for the Recipe) whose recipe I 'll share in my next post..

Baking Breads at Home have always intrigued me. Though the recipes are mostly simple yet the 'Yeast' plays an extremely important role. The bread dough rising properly while Proofing is an Eureka Moment for all bakers. The fate of the bread depends on it..

Well coming back to the recipe, I have it in two parts. The first one being the Keema Stuffing for which I have adopted the Dhaba Keema recipe by Aditya Bal. The second part is the Buns ofcourse, which I have borrowed and modified from Joy of Baking website.

STUFFED MINCED MEAT BUNS (Buns Stuffed with MINCED LAMB/ GOSHT KEEMA)

Makes: 12 Stuffed Buns

Part 1 - Minced Meat Stuffing / Keema Stuffing

Ingredients for the Keema Filling

Ingredients
1/2 Kg Boneless Mutton, Minced
1 Tablesp Oil
1 Bay Leaf  / Tej Patta
5 Green Cardamom / Elaichi
2 Teasp Cumin Seeds / Jeera
2 Cloves / Laung
3 Medium Sized Onions, Chopped
1 Tablesp Garlic, Chopped
1 Tablesp Ginger, Chopped
1 Tablesp Butter
1 Green Chilli, Finely Chopped
1/2 Capsicum, Chopped
1 1/2 Teasp Turmeric / Haldi
1 Teasp Red Chilli Powder / Lal Mirch Powder
2 Teasp Cumin Powder / Zeera Powder
2 Teasp Coriander Seeds Powder / Dhaniya Powder
Salt, To Taste
Asafoetida / Hing, A Pinch
3-4 Tablesp Milk
1/2 Cup Tomato Ketchup
3 Teasp Sugar
Juice Of 1/2 Lemon
Water

Procedure:

Keema being Cooked

1. In a pan add oil, bay leaf, green cardamom, jeera and cloves. Let them release the aroma.

2. Now add chopped onions. Saute till golden brown. Remove the bay leaf.

3. Add garlic, ginger and butter. Saute.

4. Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De glaze with some water.

5. Now add the masalas: turmeric powder, red chilli powder, zeera powder, dhaniya powder, hing and salt. Saute. Add a teaspoon of water and mix.

6. Add the mutton mince. Saute for 3-4 minutes. Add milk and mix well.

7. Add the tomato ketchup, sugar and lemon juice. Cook for 10 minutes on medium flame.

8. Add 1 cup water. Cover and cook till the water evaporates and the mutton is well done.
Keep Aside to cool down.

Part 2 - Stuffed Buns

Ingredients:

Starting with the Dough

1 cup (240 ml) Milk
2  teaspoons of Active Dry Yeast
3 teaspoons White Sugar
3 1/2 - 4 cups (455 - 520 grams) All Purpose Flour/Maida
1/2 teaspoon salt
5 tablespoons (70 grams) butter, melted
1 large Egg
1 large Egg, lightly beaten with 2 teaspoons of Cream/Milk- Egg Wash


Procedure:1. In a small saucepan, or in the microwave, heat the milk until lukewarm (about 100 degrees F or 38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy. (if Yeast doesn't turn foamy throw this mixture and try again)

Yeast Turns Foamy

2.Meanwhile in the bowl Combine the flour, sugar and salt. Once the yeast is foamy, gradually add to the flour mixture and mix until the dry ingredients are moistened.

3. Add the melted butter and a beaten egg and mix until incorporated. Continue to knead the dough (for atleast 15-20 minutes) until it is silky smooth and elastic. Add more flour if necessary. (if dough gets too sticky).

4. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap  and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 - 2 hours).

5. When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball, flatten it and stuff it with the prepared Meat/Keema mixture and roll into a ball.

The Rise of the Bread Dough in around 2 hours

6. Place the balls on a greased tin or on a parchment lined baking sheet (They should be spaced so they have enough room to double in size.) I did 4 buns at a time. Make an egg wash of one beaten egg with 2 teapoons milk/cream, and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with some oil, and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes)- reproofing.

Stuffing the Buns and Re-Proofing with Egg Wash on Top

7. Preheat oven to 400 degrees F (200 degrees C). Brush the tops of the buns with the egg wash (again), Place the baking sheet in the preheated oven and bake for about 12 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Serve Warm.

And the Stuffed Minced Meat Buns finally

Dinner was thoroughly enjoyed by everyone at home. We had the buns with Murg Malai Tikka and some Shorba (Soup). Before I call it a day Here's Wishing you all  SHUBHO NOBO BORSHO that is A VERY HAPPY NEW YEAR and I hope the coming year brings you many many reasons to smile!! Thanks for reading!