Its been a month i have updated my blog baby, sorry friends i had hard time since 2 months coz of my abdominoplasty surgery, thats the reason behind my silence...I have to take bed rest for almost a month, yep before a month i cant even sit for a second, thats y i didnt able to cook, my mom and H took care of everything during all those painful days, but now i can manage myself to cook..Eventhough am not in full form as before i couldnt able to sit idle and also this chocolate cornets pulled me to make up some yesterday, last month i couldnt able to be a part of this wonderful eggless baking event started by Gayathri of Gayathri's cook spot..While going through the youtube video she shared i couldnt stop myself to make some immediately, i used silken tofu to replace the egg in bread dough and used cornflour for making the eggless chocolate custard, seriously after a long my teddies had a wonderful snacks, thanks to Gayathri for pulling me to try out this wonderful eggless chocolate cornets after my surgery.... Am happy to meet you all again through my space after a long..Sure, i'll try to update my space quite often as before and will visit you all very much soon..
Bread Dough:
1cup Bread flour
1tbsp Sugar
1/4tsp Salt
1tbsp Milk powder
1tsp Active dry yeast
1/4cup Luke warm water
1/4cup Silken tofu
2tbsp Olive oil
Milk for brushing
Eggless Chocolate Custard:
1cup Milk
1/2cup Sugar
1/4cup Dark chocolate (grated)
2tbsp Cornflour
1tsp Vanilla extract
1tsp Butter
For Cornet cones:
6sheets Alumium foils
Fold the aluminum foil once as square and roll them as cones, keep aside..
For Cornets:
In a small bowl, add the yeast,sugar and salt to the luke warm water,stir well and keep aside for 5minutes until its turns forthy, take a large bowl, add the bread flour,milk powder,silken tofu and gradually add the proofed yeast, knead everything well and dust the dough generously with flour, knead almost everything for 4-5minutes until they turns as soft dough by adding the olive oil..
Place the dough in a greased bowl and keep them a warm place, let it sit for an hour..divide the doubled dough as 6 equal balls..take the dough balls and roll as long rope, grease the already prepared cones and start from the bottom of the cone,pinch and seal the edge and wind the rope from the bottom to top and pinch again the edge..repeat the same process with the remaining dough..
Brush the rolled cornets with milk and arrange in a baking sheet lined over a baking tray..Preheat the oven to 350F, bake the cornets for 15-20minutes until the crust turns golden brown..Let them cool completely..
Eggless Chocolate Custard:
Mix the milk with sugar,corn flour,vanilla extract and strain it..Heat now the prepared milk in low flame and add the grated chocolate and butter, mix everything well..cook until the mixture turns thick and smooth..transfer the custard to a bowl and wrap the bowl to avoid the formation of skin on the custard..Keep in fridge atleast for an hour..
For Assembling:
Take the eggless chocolate custard in a piping bag and place the piping bag inside the cornet and squeeze the custard gently to fill the cornets..
Serve and enjoy with a cup of coffee or warm milk..
Bread Dough:
1cup Bread flour
1tbsp Sugar
1/4tsp Salt
1tbsp Milk powder
1tsp Active dry yeast
1/4cup Luke warm water
1/4cup Silken tofu
2tbsp Olive oil
Milk for brushing
Eggless Chocolate Custard:
1cup Milk
1/2cup Sugar
1/4cup Dark chocolate (grated)
2tbsp Cornflour
1tsp Vanilla extract
1tsp Butter
For Cornet cones:
6sheets Alumium foils
Fold the aluminum foil once as square and roll them as cones, keep aside..
For Cornets:
In a small bowl, add the yeast,sugar and salt to the luke warm water,stir well and keep aside for 5minutes until its turns forthy, take a large bowl, add the bread flour,milk powder,silken tofu and gradually add the proofed yeast, knead everything well and dust the dough generously with flour, knead almost everything for 4-5minutes until they turns as soft dough by adding the olive oil..
Place the dough in a greased bowl and keep them a warm place, let it sit for an hour..divide the doubled dough as 6 equal balls..take the dough balls and roll as long rope, grease the already prepared cones and start from the bottom of the cone,pinch and seal the edge and wind the rope from the bottom to top and pinch again the edge..repeat the same process with the remaining dough..
Brush the rolled cornets with milk and arrange in a baking sheet lined over a baking tray..Preheat the oven to 350F, bake the cornets for 15-20minutes until the crust turns golden brown..Let them cool completely..
Eggless Chocolate Custard:
Mix the milk with sugar,corn flour,vanilla extract and strain it..Heat now the prepared milk in low flame and add the grated chocolate and butter, mix everything well..cook until the mixture turns thick and smooth..transfer the custard to a bowl and wrap the bowl to avoid the formation of skin on the custard..Keep in fridge atleast for an hour..
For Assembling:
Take the eggless chocolate custard in a piping bag and place the piping bag inside the cornet and squeeze the custard gently to fill the cornets..
Serve and enjoy with a cup of coffee or warm milk..
