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Cafe Style Pizza Buns

  Pizza buns  FOR THE DOUGH -  All purpose flour (maida) 420g Salt 8g Oregano 1tsp Chilli flakes 1 tsp Milk powder 10g Milk (lukewarm) 300g Sugar 20g Active dry yeast 7g Softened butter 30g In a bowl, combine milk + sugar + yeast and let it bubble up.  In a larger bowl mix flour with salt, oregano, chilli flakes, milk powder.  Add the bubbly yeast to flour and knead till a shaggy dough forms then  add in the butter and knead again till window pane is achieved (10-12 mins). Rest the dough covered until double size (1-1.5hr)  then divide it into 8 pieces and stuff each piece with 40gms of mozzarella/processed cheese.  Shape into buns and rest again for 45mins or until double in size.  Apply milk/egg wash and bake in a 180*c pre heated oven for 18 minutes.  Once baked, let cool for 10-20mins before slicing and  filling with marinara sauce and more cheese, bake again at 180*c for 4-5 mins and  garnish with an olive and a basil leaf...
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Ridhima's secret EGGLESS CHOCOLATE CHUNK COOKIE

INGREDIENTS Butter 110g Milk powder 15g Ice cubes - 2  White sugar (caster) 80g Brown sugar 60g Vanilla paste 1/2 tbsp Flour 235g Baking soda 1 tsp or 3g Milk 90g Chocolate chunks 150g  METHOD In a pan, add sated butter and milk powder, cook on medium-low flame, stirring every now and then until brown specs start to appear. Once sufficiently golden-brown, switch off the flame and add 2 ice cubes. Mix and let cool in the fridge/freezer until the butter is back to soft/spreadable consistency.  Add both sugars and vanilla paste to the butter and whisk on medium speed for 2-3 minutes.  Sift in the flour and baking soda, fold it in, then add milk and whisk till the dough is formed.  Fold in the chopped dark chocolate chunks chocolate chips. You can add chopped walnuts as well.  Make 60g dough balls per and let sit in the fridge for at least 2 hours before baking.  Taste best when the dough rests overnight!  Pre heat oven (preferably with fan on) at 175...
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Ridhima’s Eggless butter cake

Ridhima’s Eggless butter cake INGREDIENTS Salted butter 50g  Sugar 50g  Milk 60g  Vanilla essence 1 tsp Vinegar 1tsp Flour 80g  Baking powder 1/2tsp Baking soda 1/2 tsp METHOD Pre heat pressure cooker as shown in the video on low flame for 10mins.   IF MAKING IN OVEN/OTG - Pre heat at 170*c and bake for 25 minutes Grease and line a 5 inch baking pan. Heat butter, sugar and milk together on low flame only until sugar dissolves (10-20 seconds). Remove from heat, add vanilla essence and vinegar. Whisk well.  Separately, measure flour, baking powder and baking soda in a bowl and soft twice. Add all the sifted dry ingredients into the wet and whisk for a minute. Add any toppings of choice and pour into baking tin.  Bake in pre heated pressure cooker for 20-25mins on low flame, check with toothpick to ensure cake is cooked. Enjoy! 
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Marry me brownies by Ridhima

Dark chocolate 200g  Oil 20g  Melted butter (salted) 100g Powdered sugar 200g  Eggs 3 Refined flour (maida) 100g  Cocoa powder 25g  8 inch square baking pan  Or 9x11 baking tray  Pre heat oven to 175*C for 10 minutes. Melt chocolate and oil. Set aside.  In a bowl, melt butter and add granulated sugar to it, then add in all 3 eggs and whisk on medium speed for 2-3 minutes.  Add the melted chocolate and whisk again for a minute. Sift the flour and cocoa powder into this liquid and fold it in. Whisk again for a few seconds till no lumps remain.  Pour into a greased and lined 8x8 inch pan and bake for 22-25 minutes. Let cool completely once out of oven (do not cover with a cloth). Cut the brownies after at least an hour of baking for clean cuts. Enjoy!
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Eggless Matilda Chocolate Cake

Eggless Matilda Chocolate cake  Yogurt (Dahi) 200g Caster Sugar 180g Oil 100g Cocoa powder 40g Coffee instant 2g  Salt 3g  Dark choc 50g Hot water 150g Apf 190g  Baking powder 5g Baking soda 3g - In a bowl add cocoa powder, coffee, salt, dark chocolate and hot water. Stir till chocolate is melted. - Separately, whisk dahi, sugar and oil until frothy, then add the glossy chocolate liquid and whisk till homogenous. - Sift in the flour, baking soda and powder, fold till batter has no lumps - Pour is a greased and lined 8 inch baking pan. - Bake at 175 in a preheated oven for 30-32 mins.  -Immediately cover with a clean towel once out of the oven to retain moistness.
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