BRAIDED CHICKEN BREAD

Delicious and beautifully braided chicken bread is my family favorite .It’s one of the easiest and beginner friendly baking recipes.Chicken stuffed braided chicken would be a perfect treat for any occasion.

My family loves it because of it’s crispy golden outer crust and pillowy soft airy interior.

Baking a cake or bread from scratch is really comforting and a pure joy for me.

INGREDIENTS

Warm milk -1 cup

Yeast-1&1/2 tsp

Sugar -1 tsp

All purpose flour -2 cups

Oil -1tsp

Chicken breast -2

Pepper -1 tsp

Salt

Butter -1 tbsp

Garlic cloves -4

Onion-1

capsicum-1/2 piece

All purpose flour-2 tbsp

Milk-1 cup

Chilli flakes -2 tsp

Oregano -1&1/2 tsp

Salt

INSTRUCTION

  • Combine yeast ,sugar and warm milk in a bowl.Wait for 15 minutes till yeast get activated.
  • In a large mixing bowl add all purpose flour.
  • Add in the activated yeast and salt.Mix well .
  • Knead until it becomes a soft dough.Add some oil and spread all over the dough.
  • Cover it with a lid and wait for proofing.
  • Proofing time may vary depending upon the place you live .
  • Keep it in a warm place for around 1&1/2 hours.Once the dough become double in size ,roll it out and add filling.
  • While the dough is resting prepare filling for the bread.Take a pan ,add cubed chicken along with pepper powder and salt.
  • let it cook for 3-4 minutes and keep aside.Once it cools down cut into very small pieces.
  • Heat some butter in a pan ,add chopped garlic ,onions and capsicum, cook for 2 minutes.
  • Add all purpose flour and milk.Bring this to boil.
  • Stir in by adding shredded chicken pieces.Add salt if required.
  • Add chilli flakes and oregano for seasoning.Mix well to combine.
  • Switch off the flame and let it cool.
  • Once the dough is ready Dust the the surface with some flour and transfer the soft dough.
  • Rolling it out using a rolling pin in a medium thickness .
  • Spread filling on the centre and cut the strips from both sides in equal size .
  • Keep on folding the strips from each side ,one on the top of the other like a braid.
  • Apply egg wash on top of the bread which will give a nice crispy golden texture for it.
  • finally Sprinkle some sesame seeds and bake for 20 minutes @ 200 degree in a preheated oven.
  • Perfect braided chicken bread will be ready to enjoy !!!!!!!

STEP BY STEP INSTRUCTION WITH PICTURES

Take a mixing bowl and combine together yeast ,warm milk and sugar. wait for 15 minutes to activate the yeast.

In a mixing bowl add all purpose flour ,activate yeast .Using a hand mixer mix well till it turns into sticky texture.

Spread some oil on the dough and leave it for proofing .It may take around 1hour and 30 minutes.

After 1 hour ,dough raised perfectly.
cook cubed boneless chicken pieces for 3-4 minutes.
Heat some butter in a pan add chopped garlic ,onion, capsicum. Saute it for 2 minutes .Then add flour and mix well.
Stir in by adding milk , chilli flakes and oreagano. This will enhance the flavor of chicken filling.
Once the dough is read roll it out in medium thickness and add filling.
Cut from both sides and make equal sized strips.

Fold it by one on the top of another like a braid.
Apply some egg wash on it and sprinkle some sesame seeds.Bake for 20 minutes @ 200 degree in a preheated oven.

It’s truly delicious ,bursting with flavor and extremely comforting food for anyone of any age .

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ORANGE CAKE RECIPE

Soft and moist orange sponge cake is loaded with fresh orange flavor .This fuss free citrus cake recipe could be easily handled by any novice baker .Do not overboard the cake with rich and creamy frosting ,the beauty lies in the light and soft texture of the cake slices that melts in your mouth.Always go for the fresh oranges rather than using the store bought orange juices.

If you are looking for a dessert to wow! your family and friends ,try this irresistibly delicious sponge cake bursting with orange flavor .Trust me this will definitely satisfy the sweet cravings of the whole family.

INGREDIENTS

All purpose flour-1 cup

Sugar -1 cup

Orange puree-1/2 cup

Butter -100 gms

Vanila essence-

Eggs -6

Orange zest-1 tbsp

Baking powder-1tsp

METHOD

  • Separate egg yolks from whites.In a mixing bowl ,add egg whites using a hand mixer beat until it urns into light and fluffy.Transfer this into another bowl.
  • In the same mixing bowl add butter and sugar.Make sure they get very well incorporated.
  • Next we need to add egg yolks,Mix it in a high speed using hand mixer .Wait for creamy texture.
  • Add all purpose flour along with baking powder .Sift it well through a sieve .
  • Now add orange puree ,vanila essence and orange zest.Orange zest will impart a strong orange flavor for cake .
  • Using spatula fold it and mix everything together.
  • Finally add beaten egg whites ,Mix it well for few seconds using hand mixer.
  • Fold it once or twice using a spatula and ensure no streaks of flour remaining in the cake batter.
  • Line a parchment paper on a cake tray and pour the cake batter.Tap it twice or thrice to let go off the air bubbles.
  • Bake for 20 minutes in a preheated oven @220 degree .Reduce the temperature at 180 degree and bake for another 5 more minutes .
  • Aromatic and flavorful orange cake would be ready to serve!!!

Separate the egg yolks from egg whites and beat the separately.This would definitely give a lighter and fluffier texture for cake.Perfectly beaten eggs will make the cake slightly taller and dense in texture.

Sift the dry ingredients twice or thrice .This will enhance the quality and taste .

Preheat the oven for 15 minutes at 220 degree.Do not over bake the cake.Baking for longer than the prescribed time will remove the moisture and you may end up having a dry cake.

Light and fluffy orange cake.

COCONUT BUTTER COOKIES

COCONUT BUTTER COOKIES

COCONUT BUTTER COOKIES WILL MAKE A GREAT TEA TIME SNACK WHICH CAN BE PREPARED WITH SOME STAPLE INGREDIENTS AT HOME .THESE COOKIES TASTES  ABSOLUTELY AMAZING AND WIIL REMAIN FRESH UPTO ONE WEEK IN AN AIR TIGHT CONTAINER.

INGREDIENTS

BUTTER -1/4 TH CUP

POWDERED SUGAR -1/2 CUP 

VANILA ESSENCE -1 TSP

EGG-1

ALL PURPOSE FLOUR-1 CUP

BAKING POWDER -1TSP

DESSICATED COCONUT -3/4 TH CUP

METHOD

TAKE A MIXING BOWL AND ADD BUTTER ,POWDERED SUGAR .

MIX  IT WELL  WITH A WHISK UNTIL IT BECOMES SMOOTH AND CREAMY IN TEXTURE.

ADD VANILA ESSENCE AND EGG, BEAT IT WELL .

TAKE A SEIVE ,SIFT ALL THE DRY INGREDIENTS (ALL PURPOSE FLOUR AND BAKING POWDER)

FINALLY ADD DESICCATED COCONUT POWDER  WHICH IS  THE KEY INGREDIENT OF THE RECIPE.

MIX IT THOROUGHLY AND PREPARE THE COOKIE DOUGH.

ONCE THE DOUGH IS READY ,EQUALLY DIVIDE THEM IN  ROUND SHAPE .

COAT IT WELL WITH DESICCATED COCONUT POWDER .COOKIES SHOULD BE COVERED ALL AROUND WITH DESICCATED COCONUT.

PLACE ALL THE COOKIES IN A GREASED BAKING TRAY .

BAKE  IT IN A  PRE HEATED OVEN FOR 17 MINUTES @180 DEGREE.

THERE WILL BE SLIGHT CHANGES IN THE BAKING TIME DEPENDS UPON THE OVEN.

ONCE IT IS REDAY ,LET IT COOL COMPLETELY.

SERVE ALONG WITH SOME TEA AND ENJOY.

COOKIES WITHOUT OVEN 

TAKE A BIG KADAI AND COVER IT WITH A LID ,PRE HEAT IT  FOR 5 MINUTES IN A MEDIUM FLAME .

KEEP A  LID OR SOMETHING  INSIDE THE KADAI ,JUST TO ELEVATE THE BAKING TRAY  , SO THAT  IT WON’T TOUCH THE BOTTOM SIDE .

KEEP THE BAKING TRAY INSIDE  AND BAKE FOR 20 MINUTES IN A MEDIUM FLAME .

COOKIES WILL BE READY TO SERVE .ENJOY !!!!!

STEP BY STEP INSTRUCTIONS WITH PICTURES

USING A HAND MIXER ,BEAT SUGAR , BUTTER AND EGG.COMBINE IT REALLY WELL INORDER TO GET A CREAMY CONSISTENCY.
SIFT DRY INGREDIENTS .
MIX WELL

ADD DESICCATED COCONUT POWDER AND MIX WELL.

COOKIE DOUGH IS READY
TAKE A SMALL PORTION FROM THE PREPARED DOUGH AND SHAPE IT LIKE A BALL.
COCONUT COOKIES WITHOUT USING OVEN WILL BE READY IN 20 MINUTES
IT’S READY

PREHEAT THE OVEN FOR 10 MINUTES AND BAKE FOR 17 MINUTES @180 DEGEREE

DELICIOUS COCONUT COOKIES ARE READY

PERFECT CRUMBLY TEXTURE INSIDE

IN AND OUT PERFECTLY COOKED !!!!

VARIETY CAKES WITHOUT OVEN

RED VELVET SWIRL CAKE WITHOUT OVEN

JAM CAKE WITHOT OVEN

VANILA CUP CAKES WITHOUT OVEN

NO CREAM CHOCOLATE GANACHE CAKE WITHOUT OVEN

DALGONA COFFEE CAKE WITHOUT OVEN

WHEAT FLOUR DATES WITHOUT OVEN

BEETROOT CAKE WITHOUT OVEN

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CHOCOLATE PISTACHIO CAKE

PISTACHIO CHOCOLATE CAKE

BASIC PISTACHIO CHOCOLATE CAKE RECIPE

PISTACHIO-1/2 CUP (powdered)

ALL PURPOSE FLOUR-1 CUP

 POWDERED SUGAR -1/2 CUP

EGG-3

BAKING POWDER-1 TSP

BAKING SODA -1/2 TSP

VANILA ESSENCE -1 TSP

OIL-1/4TH CUP

MILK – 1/4 TH CUP

CHOCOLATE CHIPS -2OOGMS

WHIPPING CREAM -1&1/2 CUP

GREEN FOOD COLOUR

METHOD

  • SEPARATE EGG WHITES FROM YOLKS
  • TAKE A MIXING BOWL ,BEAT EGG WHITES UNTIL IT BECOMES CREAMY AND FLUFFY IN TEXTURE .
  • ADD SUAGR AND MIX WELL.
  • ADD VANILA ESSENCE AND EGG YOLKS ,MIX WELL.
  • SIFT ALL THE DRY INGREDIENTS(FLOUR,BAKING SODA AND BAKING POWDER)2-3 TIMES.
  • ADD DRY INGREDIENTS INTO THE EGG BATTER (FLOUR AND PISTACHIO POWDER)
  • ADD SOME GREEN FOOD COLOUR.
  • GENTLY MIX THE CAKE BATTER .
  • TRANSFER INTO A GREASED CAKE TRAY.
  • BAKE FOR 30-35 MINUTES @ 180 DEGREE IN A PRE HEATED OVEN .
  • ONCE THE CAKE IS READY ,LET IT COOL.
  • CUT INTO THREE EQUAL SLICES.
  • TAKE A MIXING BOWL ,ADD 1 CUP OF WHIPPING CREAM ,BEAT UNTIL STIFF PEAKS FORMS.
  • TO ASSEMBLE CAKE ,APPLY SOME CREAM ON TOP OF TURNTABLE ,PLACE ONE SLICE OF THE CAKE .
  • POUR SOME SUGAR SYRUP, SPREAD SOME WHIPPED CREAM.
  • PLACE ANOTHER SLICE OF THE CAKE AND REPEAT THE PROCESS.
  • COVER IT WELL WITH WHIPPED CREAM ,REFRIGERATE FOR 20 MINUTES.
  • FOR FINAL COATING ,COVER THE CAKE FULLY WITH WHIPPED CREAM MIXED WITH GREEN FOOD COLOUR.
  • TO PREPARE CHOCOLATE GANACHE ,ADD 1/4TH CUP OF HOT WHIPPING WITH CHOCOLATE CHIPS .
  • MIX WELL UNTIL IT BECOMES SMOOTH .
  • POUR THE CHOCOLATE GANACHE ON THE CAKE,GENTLY SPREAD IT WITH A SPATULA.
  • REFRIGARATE FOR 2 HOURS .
GRIND AND MAKE PISTACHIO POWDER
SIFT ALL THE DRY INGREDIENTS

BEAT UNTIL FLUFFY
ADD EGG YOLKS ONE BY ONE
ADD DRY INGREDIENTS ,MIX WELL IN A CUT AND FOLD METHOD
READY TO BAKE
CUT INTO EQUAL SLICES
SPREAD WHIPPED CREAM
CRUMB COATING
FINAL COATING
DRAW A DESIGN WITH A SPOON AND REFRIGERATE FOR 2 HRS
CUT AND SERVE

NO OVEN CHOCOLATE CAKE /NO EGG CHOCOLATE CAKE WITH OREO FROSTING

simple eggless chocolate cake recipe without oven.

 

INGREDIENTS

All purpose Flour-1 cup(250 ml)

coco powder-2 tbsp

baking powder-1/2 tsp

baking soda -1/2 tsp

condensed milk-1 cup

butter milk-1/2 cup

vegetable oil-1/4th cup

For frosting

whipping cream -1&1/2 cup

icing sugar-1/4th cup

oreo biscuits -8

 

  METHOD

  • Take a bowl ,add all purpose flour, coco powder, baking powder and baking soda.Mix well and keep it aside.
  • Take another mixing bowl ,add condensed milk, oil and butter milk.Mix well.
  • Add dry ingredients little by little and beat it well using a handmixer.
  • Pour the cake batter in to the greased cake tray.
  • Take a heavy bottom Kadai ,spread 1 cup of salt on the bottom ,cover it and let it cook for 5 minutes in low flame.
  • once the vessel got pre heated, keep the cake tray inside the kadai and let it cook 30-35 minutes in low flame by cover the lid.
  • Once the cake is ready ,let it cool for a while.
  • To make chocolate frosting ,take a bowl add whipping cream ,beat this until it forms in to stiff peaks.Add icing sugar in between.
  • Grind oreo biscuits using a grinder and powder it.
  • Add powdered oreo biscuits in to the whipping cream and mix well.
  • cut the chocolate cake in to two.
  • Add some sugar syrup on the cake slices, cover it with the whipping cream.
  • Refrigerate it for an hour.
  • cake is ready to serve!!!!!!!

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HOMEMADE BUTTER CAKE

perfect spongy butter cake recipe .

Ingredients

Butter-1/2 cup

Sugar -1 cup

Vanilla essence-1 tsp

Eggs-2

All purpose flour-1&1/2 cup

Baking powder-1 tsp

Butter milk-1/2 cup

Method

Beat butter and Sugar until we get a pale creamy texture.

Drop eggs one by one and beat well mix a hand mixer.

Beat until it becomes frothy.

Seive all purpose flour and baking powder in to the egg mixture.

Add vanilla essence and gently fold it with a spatula.

Pour the cake batter in to the cake tray.

Pre heat the oven for 10 minutes.

Bake the cake for 30 -35 minutes @ 180 degree.

Note:

For making butter milk, take 1/2 cup of milk add 1 tsp of lemon juice or vinegar and mix well.keep it for 5 minutes. Butter milk will be ready to use.

HOMEMADE CHOCOLATE CHIP COOKIES

HOMEMADE CHOCOLATE CHIP COOKIES

All purpose flour-1&1/2 cup

Baking powder- 1 tsp

Baking soda -1/4 th tsp

Egg -1

Vanilla essence

White sugar-1/2 cup

Light Brown sugar-1/2 cup

Butter-1/2 cup

Chocolate chips-1 cup

Method

Take a mixing bowl add butter, white sugar and brown sugar . Mix well.

Add egg. Combine well.

Seive all purpose flour, baking soda , baking powder .

Add vanilla essence.

Mix well

Add semi sweetened chocolate chips

Mix well .

Refrigerate the cookie dough for 30 minutes.

After half an hour Scoop it out using an ice cream scoop.

Take a baking tray and line a butte paper.

Place equally sized cookie doughs on the baking tray.

pre heat the oven for 10 minutes.

Bake the chocolate chip cookies for 13-15 minutes at 180 C or until it starts to brown.

Allow this to cool in a cooling rack.

Gooey and melting chocolate chip cookies will be ready to serve.

For crispy texture refrigerate the cookies for 10 minutes.

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