Since Christmas is around the corner, we see that a lot of people are busy baking a lot of yummy goodies. I being a food blogger, I can see that the social media is flooded with lot of posts related to baking. Different things like plum cakes, tarts, cookies, etc are being baked around the world. I am sure many of you are trying the same too.
A lot of baking workshops are being conducted in the city. Last Friday I was invited for a Desserts and Baking Workshop by JW Marriott. The workshop venue was at Godrej Nature's Basket store at Koramangala. The workshop was conducted by Chef Saptasri Parswanath, Chef De Partie, JW Marriott, Bengaluru. It was held free of cost for all to experience the joy of baking.
A lot of people, young and old had walked in for this event. There were school kids too who had come directly from school to attend this irresistible workshop. Kids love baking because a lot of creativity s involved in baking. Extra seats had to be arranged as a lot of people had come from all over Bengaluru to attend the workshop.
The Chef started with a brief introduction about herself. She is from finance background and found her passion in baking, just like us food bloggers who are from different educational backgrounds but find passion in food :)
Vanilla Kipferel
Ingredients:
J W Marriott, Bengaluru regularly conducts these baking workshops every weekend. Now since the Christmas festivities are in full swing at JW Marriott, there are a lot of kiddy entertainment programs, from magicians to jugglers and tons of activities to boot.
All in one fun filled joyous occasion, topped off with a visit by Santa himself.
For more information and pricing details visit www.jwmarriottbengaluru.com
Facebook: www.facebook.com/jwMarriottHotelBengaluru
Address: 24/1, Vittal Mallya Road, Bengaluru - 560001
- 1050 grams butter
- 500 grams Castor sugar
- 1 tsp salt
- 2 1/2 tsp cinnamon powder
- 5 numbers of lemon rind
- 10 numbers of vanilla pod
- 1400 grams flour
- 500 grams toasted hazelnut powder
Ensure that the butter is at room temperature.
Cream it until smooth.
Scrape the vanilla pods.
Add sugar, salt, lemon rind and the scrapped seeds of vanilla pod.
Mix everything properly.
Add the flour and the hazelnut powder.
Refrigerate the dough for 45 Min's for resting.
After 45 Min's, take it out and knead well.
Divide the dough into small lemon sized balls typically of 20 grams and roll it into crescents.
Bake at 190C until light golden brown.
Dust with icing sugar while still hot.
Mince Pies
Cream it until smooth.
Scrape the vanilla pods.
Add sugar, salt, lemon rind and the scrapped seeds of vanilla pod.
Mix everything properly.
Add the flour and the hazelnut powder.
Refrigerate the dough for 45 Min's for resting.
After 45 Min's, take it out and knead well.
Divide the dough into small lemon sized balls typically of 20 grams and roll it into crescents.
Bake at 190C until light golden brown.
Dust with icing sugar while still hot.
Mince Pies
Ingredients:
For the dough base:
For the filling:
Cream the butter.
Add the egg, beat it and mix.
Add sugar and mix.
Sieve the flour and add it along with the vanilla essence.
Do not over mix.
Rest the dough in the fridge.
When the dough is kept in fridge, in a bowl add the dry fruits. To this add the spice powders and the grated apple.
Pour the liquor into this and mix it lightly.
Take the dough out of the fridge after 30 Min's.
Roll it and cut out a disc and line the tart mould.
Fill the tart mould with soaked fruits.
Cover with the sweet paste disc on top.
Decorate the tart with cutters.
Apply egg wash.
Pre-heat the oven to 5 Min's at 180C.
Bake the tart for 30 Min's at 180C.
For the dough base:
- 180 grams butter
- 90 grams sugar
- 270 grams flour
- 1 egg
- 5 ml vanilla essence
- 2 grams salt
- 250 grams raisins
- 250 grams sultanas
- 100 grams cherries
- 50 grams orange and lemon peel
- 50 grams blackcurrant
- 50 grams candied papaya
- 930 grams grated apple
- 200 grams brown sugar
- 50 ml rum
- 50 ml brandy
- 10 gram cinnamon powder
- 3 gram nutmeg powder
- 2 gram clove powder
- 2 gram cardamom powder
Cream the butter.
Add the egg, beat it and mix.
Add sugar and mix.
Sieve the flour and add it along with the vanilla essence.
Do not over mix.
Rest the dough in the fridge.
When the dough is kept in fridge, in a bowl add the dry fruits. To this add the spice powders and the grated apple.
Pour the liquor into this and mix it lightly.
Take the dough out of the fridge after 30 Min's.
Roll it and cut out a disc and line the tart mould.
Fill the tart mould with soaked fruits.
Cover with the sweet paste disc on top.
Decorate the tart with cutters.
Apply egg wash.
Pre-heat the oven to 5 Min's at 180C.
Bake the tart for 30 Min's at 180C.
Followed by the baking session we got to taste the two dishes prepared by the chef. We were served with muffin sized Mince Pie for taste. It had a rich taste of the yummy filling which went in.
I did not get the cookies for taste as they got over within seconds.
All in one fun filled joyous occasion, topped off with a visit by Santa himself.
For more information and pricing details visit www.jwmarriottbengaluru.com
Facebook: www.facebook.com/jwMarriottHotelBengaluru
Address: 24/1, Vittal Mallya Road, Bengaluru - 560001