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Having the proper ingredients and the proper amounts of ingredients is far more important in majority recipes than it’s frequently necessary in more compact recipes because there is not as much leeway when it comes to producing the proper consistency. You should keep this in mind when making purchases for your own cooking for a large crowd occasion.
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In case you have just a couple of campers and are searching for some very easy camp cooking, try out the easy and fast technique of tin could cooking. All you’ll need is a fresh tin can – a 1 gallon size can works well. Your source of heat can be a small campfire, or if wood burning is prohibited, a little buddy burner will work well, which may be found at sporting good stores or online. Put your meal in the tin can and simply warm the contents of your can over a fire. This technique works great for sauces, beans and poultry.
A more time-consuming pub cooking technique that also produces delectable food is pit cooking. Pit cooking is good for items which could be wrapped in aluminum foil to be cooked. It’s also a excellent camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating stones and coals which are buried in the ground. As the rocks cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that is about three times larger than your own cookware. Line the pit with stones and build a fire in the middle. Once the flame has burned rapidly for approximately an hour, push the warm coals and rocks into the middle. Layer your wrapped meals or covered skillets on top of the stones and coals and place more on top. After a number of hours, you’ll have some tasty camp food to relish.
We hope you got insight from reading it, now let’s go back to leftover roti and milk chocolate's chocolate log cake recipe. To make leftover roti and milk chocolate's chocolate log cake you only need 15 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to cook Leftover roti and milk chocolate's chocolate log cake:
- Get 1 cup leftover crushed roti
- Prepare 1/2 cup whole wheat flour
- Prepare 1/4 cup cocoa powder
- Use 1 tsp baking powder
- Take 1/2 tsp baking soda
- Take 3/4 cup grated jaggery
- Prepare 1/4 cup curd
- Provide 1 tsp vanilla essence
- Prepare 1/2 cup olive oil
- You need 1/2 cup milk
- Prepare For ganache
- Use 100 gm fresh cream
- Use 200 gm milk chocolate
- Provide for garnishing
- Use as needed coloured sugar balls & flowers
Instructions to make Leftover roti and milk chocolate's chocolate log cake:
- Crush the leftover rotis on pulse mode keep it in a bit granule form. (5 small rotis have been used.)
- Mix whole wheat flour, cocoa powder, baking powder and baking soda.
- Sieve the dry ingredients 3 times and mix well with crushed rotis in a bowl.
- Keep the dry ingredients aside.
- In another bowl take grated jaggery add curd and whisk it till both of them mix properly.
- Now add the vanilla essence to it.
- Keep whisking continuously and add oil gradually.
- Now add milk and the dry ingredients in two parts one by one.
- Transfer the properly mixed cake batter into a greased baking tin.
- Bake in a preheated oven for 35-40 mins till properly baked.
- Heat the fresh cream till bubbles formed.
- Add the cream to grated milk chocolate, cover it and keep it aside for 10 minutes.
- Now mix the chocolate and cream to form a homogeneous mixture.
- Keep this mixture aside at room temperature for 6 hours.
- The chocolate ganache is ready.
- Cut the baked cake into two halves.
- Cover the first layer of cake with chocolate ganache.
- Cover the full cake with chocolate ganache.
- Give effect of log with knife and decorate the cake with coloured sugar balls and flower decorations.
- Your yummy cake from leftover rotis is ready to serve!!!
The cake is then layered with the dreamiest, fluffiest frosting that's filled with hunks of chopped up candy bars (and also happens to look exactly like Oreo Ice Cream!). Mine was studded with bits of caramel and nougat, silky milk chocolate and deep dark chocolate, a hint of hazelnut and the occasional bite of crispy cappuccino. The base of this chocolate cake roll is a genoise sponge cake. Sponge cake relies on eggs being whipped into a foam, which is the leavening agent for the cake. Eggs + egg yolk - The eggs are whipped and then they add volume to the cake batter that makes it fluffy.
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