Try our selection of traditional and alternative Christmas desserts for the festive season.
Recipes:-
Strawberry Swiss Roll
Strawberry Swiss Roll Cake
Cinnabon Cinnamon Rolls at Home
Chocolate Cupcake
No Bake No Oven Fruit Cake
Chocolate Tart
Recipes:-
Strawberry Swiss Roll
Strawberry Swiss Roll Cake
Cinnabon Cinnamon Rolls at Home
Chocolate Cupcake
No Bake No Oven Fruit Cake
Chocolate Tart
Category
ЁЯЫая╕П
LifestyleTranscript
00:00 Strawberries are seasonal during this time.
00:02 And since Christmas is around the corner, we tend to indulge in sweets.
00:06 So today, I'm going to show you my version of Swiss Roll Cake using Strawberries.
00:11 So let's start with cooking the Strawberries first.
00:17 I have around 15 Strawberries that I've chopped roughly.
00:20 I'm going to add them in this pan.
00:23 And I'm going to add 1/2 cup of Water.
00:26 And I'm going to add 1/4 cup of Sugar.
00:30 And I'm going to add 1/4 cup of Honey.
00:33 And I'm going to add 1/4 cup of Vanilla.
00:36 And I'm going to add 1/4 cup of Sugar.
00:39 And I'm going to add 1/4 cup of Water.
00:42 And I'm going to mix all these ingredients together.
00:45 I'm going to add 1/4 cup of Sugar.
00:47 And I'm going to add 1/4 cup of Water.
00:50 And I'm going to mix all these ingredients together.
00:53 I'm going to add 1/4 cup of Self-raising Flour.
00:56 2 tbsp of Icing Sugar.
01:02 1/2 a tsp of Baking Powder.
01:05 1/2 a tsp of Soda.
01:07 Let's sift these ingredients.
01:10 Let's add in all the wet ingredients now.
01:15 I have 300 gms of Condensed Milk.
01:18 Next, I'm going to add in 80 ml of Melted Butter.
01:23 And 1/2 a tsp of Vanilla Essence.
01:25 Let's lightly mix this mixture.
01:28 I'm just going to leave the mixture like this for 5 minutes.
01:37 Meanwhile, let's check on the Strawberries.
01:40 5 minutes are up, let's whisk this batter.
01:46 Whisk this batter for 5 minutes.
01:48 Into this, I'm going to add 2-3 tbsp of Water.
02:02 This batter is ready.
02:14 I'm going to pour in the batter.
02:15 Quickly spread the batter all over the tray.
02:25 And now, this is ready to go in a preheated oven at 210 degrees for 8 minutes.
02:33 The cake is beautifully baked.
02:42 Let's keep this aside.
02:44 And now, we have to work very quickly.
02:46 So on a napkin, I'm going to dust some Icing Sugar.
02:50 Just run the knife through the edges of the cake.
02:55 Just in case if it's stuck from somewhere.
02:58 And now, let's flip the tray on this napkin.
03:11 Dust some more Icing Sugar over the cake.
03:14 You could even use Powdered Sugar.
03:16 Now using the napkin, roll the cake.
03:21 Let the napkin roll with the cake.
03:26 So in case of any steam or condensing of water,
03:30 It will get absorbed by the napkin.
03:32 Let's keep this for 8-10 minutes, just like this.
03:41 The strawberries are nicely cooked and the water is also evaporated.
03:44 And at this point, I'm going to squeeze in a few drops of Lemon Juice.
03:48 And now, let's get this off the flame.
03:52 And let it cool down completely.
03:54 Let's quickly unroll the cake.
03:57 Let's spread the strawberry layer.
04:08 And now, let's spread the whipped cream layer.
04:11 And next, let's spread a whipped cream layer.
04:31 And now, let's carefully roll this cake again.
04:34 Just push it with the help of the napkin.
04:37 Refrigerate the whole cake for 30 minutes before cutting.
04:56 Let's cut the cake.
04:58 Let's see how to make Cinnamon Rolls.
05:13 Let's start with making the bread bit.
05:15 I'm going to start with some warm milk.
05:18 And some instant yeast.
05:24 So that you don't have to wait for it to bloom or anything.
05:27 Next, I'm adding in caster sugar.
05:29 You can also use powdered sugar made at home or just regular sugar.
05:32 Let's mix this with a spatula.
05:34 And next, I'm adding in a little bit of yogurt for some softness.
05:40 All-purpose flour into this.
05:42 Along with salt.
05:44 Let's mix it up with a spatula first.
05:47 So that my hands remain nice and clean.
05:49 Once it all comes together, switch over to your hands.
05:54 I'm going to drop it on the counter.
05:56 So that I can knead it properly.
05:58 This is quite a sticky dough.
06:02 So it might stick to your hands at first.
06:04 But then it should release after kneading it for 5 minutes.
06:08 Just use your spatula and release it.
06:10 And it will stop sticking to your worktop.
06:14 Now the dough has come together.
06:16 So I'm just going to flatten it a bit.
06:19 And add in some butter.
06:22 This is going to make our dough extremely soft once we bake it.
06:26 This looks like a lot of butter.
06:30 But this is an enriched bread.
06:32 So don't shy away from it.
06:34 It's going to make your bread taste amazing.
06:37 I'm trying not to touch the butter.
06:40 And I'm trying to enclose it into the dough.
06:42 Now I will continue kneading till the butter is completely incorporated.
06:46 You'll know that your dough is ready when it starts releasing from the work surface.
06:51 As you can see, it is not sticking at all to the surface or my hands anymore.
06:56 Let me show you how to check whether it's completely done.
06:59 Just pinch it from two sides very close to each other.
07:03 And pull it up.
07:04 You should be able to pull it up into a thin sheet.
07:07 And you should be able to see the light through it.
07:10 This means it has passed the windowpane test.
07:13 Turn your dough into a ball.
07:15 Making sure that the top surface is completely smooth.
07:18 Place it down on your work surface.
07:22 And cover it with the bowl that you used initially.
07:24 Now we're going to let this rise till it doubles in size.
07:28 This should take about an hour.
07:29 It's been an hour and the dough has doubled in size.
07:33 Time to knock this down.
07:35 If the dough sticks to your counter, just use a bit of dry flour.
07:42 Now we're going to roll this out into a rectangle.
07:44 Just make sure there's a little bit of dry flour everywhere.
07:47 So that everything becomes mess free.
07:50 Now using a rolling pin, I'm going to make this completely even.
07:54 Time to spread some butter on it.
07:57 I'm using salted butter.
07:59 Just making sure this is completely soft.
08:02 I'm going to add it over the dough.
08:04 And spread it using a palette knife.
08:06 Make sure it's a thin layer of butter.
08:08 So having an even rectangle will be very helpful here.
08:14 You need just enough butter to cover the entire surface of the dough from one side.
08:21 Time to fill this up with some cinnamony goodness.
08:24 So in a big bowl, I'm going to add in brown sugar, cinnamon powder.
08:29 I'm going to use my hands and mix this up.
08:32 It's just easier this way.
08:34 Because the next step is to sprinkle this on top of the butter.
08:38 Don't be shy.
08:40 Use quite a bit of the filling.
08:42 This is going to add a good sweetness to your cinnamon buns.
08:45 We're going to press all of this using a rolling pin again.
08:49 Dust everything off from your rolling pin if it sticks to it.
08:57 It will come off very easily.
08:59 Now it's time to roll this over.
09:01 I'm going to start pushing this from one end.
09:04 And roll it over itself.
09:07 Make sure it's nice and tight.
09:10 Our log is ready.
09:13 Now it's time to cut this into smaller pieces.
09:15 First I will cut it into half.
09:17 And then I'll cut it into three equal portions.
09:20 I like to keep them quite thick.
09:22 So that you get a nice sizeable amount to eat when you bite into it.
09:27 I'm going to use an oval dish.
09:30 And start placing the rolls.
09:33 If your roll starts to unravel, don't worry.
09:41 Just pull it and push it to the side.
09:44 So that there's no way that it can unravel anymore.
09:48 Here's the last piece.
09:50 Again making sure that the seam is touching the side of my pan.
09:55 I'm going to press this lightly from the top.
09:58 To make sure all of them are the same height.
10:02 So because of all this butter, I'm sure that this is not going to stick to my pan.
10:09 But if you still feel like you want to play safe,
10:12 you can add a little bit of butter at the bottom of your pan to make sure it comes out very easily.
10:17 Now it's time to proof this for 30 minutes.
10:19 After 30 minutes, our cinnamon rolls have fluffed up properly
10:23 and filled in all of those spaces in our pan.
10:26 Now it's time to bake them.
10:28 Usually breads are baked at around 200 degrees Celsius or more.
10:32 But because our bread has so much sugar in it, we're going to bake it at a lower temperature.
10:37 So that when we bake it, it doesn't brown too much.
10:40 We're going to bake this at 180 degrees Celsius for 12 to 18 minutes until it is nice and golden brown.
10:47 While the cinnamon rolls are baking, let's make the glaze that will go on top of it.
10:51 I'm starting with some icing sugar and about 2 tablespoons of warm milk.
10:56 1 tablespoon of melted butter and 1/8 of a teaspoon of vanilla extract.
11:02 The one that I have is extremely thick, so I have it on my spoon here.
11:05 I'm going to use the spoon to mix the glaze around.
11:13 [Bell rings]
11:16 We'll let the cinnamon rolls cool for around 10 to 15 minutes.
11:25 And then we'll top it off with some glaze.
11:28 So I'm just going to spoon over the glaze.
11:31 And it's going to drip off from all the sides.
11:37 Merry Christmas!
11:40 Let's bake some moist chocolate cupcakes.
11:43 So let's start with weighing our dry ingredients.
11:48 We need 100 grams of flour, all-purpose.
11:52 1/2 teaspoon of baking soda and 3 whole tablespoons of cocoa powder.
11:59 Just sift it all together.
12:03 We just take a whisk and mix it all together.
12:09 We need 100 grams of sugar.
12:12 You can use caster sugar, you can use granulated sugar, but a really fine one.
12:17 You can just mix it up in a mixer and give it a whisk.
12:20 Alright, now next we go for the wet ingredients.
12:31 We need 120 ml of regular milk, room temperature.
12:36 Next we need 60 ml of oil, vegetable oil.
12:42 Something which doesn't have its own flavour, which is neutral.
12:45 So that it doesn't overpower when the cakes are out.
12:48 Alright.
12:50 And finally, 1/2 a teaspoon of apple cider vinegar.
12:56 So whisk it all together.
13:00 Alright, next.
13:01 Now we add the dry ingredients with the wet ingredients in two batches.
13:06 And just give it a nice stir.
13:12 Now we add the second batch.
13:16 Okay, so the batter will be of pouring consistency.
13:22 I'll put a handful of chocolate chunks.
13:27 Rather chocolate chips in this.
13:29 Some for the cupcakes, few for me.
13:33 And few for the camera.
13:36 Okay, next we just give it a light stir.
13:40 Basically we want the chocolate chips to get mixed with the batter well.
13:45 Okay, done.
13:47 So I'm gonna pour it into this jug.
13:51 You can also use an ice cream scooper for this.
13:55 But I find the jug to be much more easier for me.
13:58 Next, just start pouring in the 9 cupcake moulds.
14:04 I just can't wait for these cakes to get baked.
14:20 Oh!
14:21 Now these cakes will go for baking at 175 degree Celsius for 15 minutes.
14:35 Okay, so our cupcakes are ready.
14:36 They are quite hot right now.
14:38 But I'm too tempted to taste them.
14:40 They are so soft.
14:42 Okay, so I'm gonna take them out.
14:44 And I'm gonna show you how to make them.
14:46 So, I'm gonna take out the cupcakes.
14:48 And I'm gonna take out the moulds.
14:50 And I'm gonna take out the moulds.
14:52 And I'm gonna take out the moulds.
14:54 And I'm gonna take out the moulds.
14:56 And I'm gonna take out the moulds.
14:58 And I'm gonna take out the moulds.
15:00 And I'm gonna take out the moulds.
15:02 And I'm gonna take out the moulds.
15:04 Okay, so I'm gonna just try.
15:05 Look at that!
15:10 This is the gooey chocolate.
15:13 The chocolate chunks.
15:15 And look at this.
15:17 Mmm. Okay.
15:19 We can make an entire video of me eating all of them.
15:24 But okay, let's finish it off with some really good buttercream.
15:27 What I'm going to do is, I'm gonna just pull them off slowly.
15:32 And keep it on my board.
15:34 Just to cool it off.
15:36 Okay, so I have 150 grams of soft unsalted butter.
15:43 It's very important to have unsalted butter.
15:45 And I have here around 250 grams of icing sugar.
15:49 With around 50 grams of cocoa powder.
15:59 You need to whip this for around 2-5 minutes.
16:02 Till it is soft enough.
16:04 And it gets a little fluffy as well.
16:06 Alright.
16:09 I'm adding cocoa powder and icing sugar in batches.
16:13 Okay. This is my first batch.
16:16 Now just stir it lightly.
16:18 Otherwise the cocoa powder and the icing sugar will just come flat on your face.
16:24 (Whirring)
16:29 This is my second batch.
16:33 (Whirring)
16:44 Alright. Cool.
16:46 So, I'm using this open star nozzle.
16:49 You can use any.
16:52 Okay, so I'm putting this.
16:55 Good enough.
16:59 (Whirring)
17:02 (Music)
17:28 Some chocolate shavings on top.
17:31 (Music)
17:42 Christmas is special.
17:44 And today I'm going to show you a nice and delicious cake.
17:47 That is the Orange Cranberry Cake.
17:49 I have a cup of plain flour here.
17:51 1/2 a tsp of Soda Bicarb.
17:55 1/2 a tsp of Baking Powder.
17:57 (Music)
18:04 Let's keep this bowl aside.
18:06 And start mixing the wet ingredients.
18:09 200 gms of Condensed Milk.
18:12 2 tbsp of Butter at room temperature.
18:15 This is unsalted Butter.
18:17 1/2 a cup of freshly squeezed Orange Juice.
18:20 Otherwise you can even take canned.
18:22 Let's start whisking all these ingredients.
18:26 (Whirring)
18:33 Slowly add in the dry ingredients.
18:38 (Whirring)
18:56 I'm going to fold in 1/2 a cup of Cranberries.
19:01 (Music)
19:14 Take a greased and dusted Bundt tin.
19:17 Into this I'm going to pour in the batter.
19:22 (Music)
19:30 The cake batter is ready to go in the cooker.
19:33 I've already kept a pressure cooker to preheat.
19:36 All I have done is put a ring at the bottom.
19:41 So if you have a ring like this just place it at the bottom.
19:46 The cooker is absolutely empty, there is no water, no salt, no nothing.
19:51 Then place your cake tin very carefully.
19:54 Cover it.
19:56 And let it cook on low heat for around 30 minutes.
20:01 And make sure you don't put a vent valve.
20:04 That is very very important because your cooker is absolutely empty.
20:07 There is nothing besides the cake batter in it.
20:10 So make sure you do not put the vent valve.
20:13 Low heat, 30 minutes.
20:15 (Music)
20:19 Since I have some time, since the cake is baking.
20:21 I'm going to quickly mix 2 ingredients for the icing.
20:24 It's really simple, a cup of Icing Sugar.
20:27 (Music)
20:29 2-3 tsp of Fresh Cream.
20:32 Whisk both these ingredients together.
20:35 If you want a very strong flavour of the Orange.
20:38 You can add some Orange Essence or some Zest into the icing as well.
20:44 (Music)
20:53 Just whisk this till you get a nice smooth icing.
20:56 (Music)
21:00 Let's keep this aside.
21:02 Do not open the cooker before 30 minutes because your cake can cave in.
21:08 30 minutes are up, I'm going to open it now.
21:12 (Music)
21:14 It's beautifully done.
21:16 Let's poke a skewer to check whether it's done all the way through.
21:20 (Music)
21:22 If it comes out dry, that means it's time to get it out.
21:25 (Music)
21:30 Take a knife and run it through the edges to separate the cake from the tin.
21:36 Also in the centre.
21:39 (Music)
21:41 Flip the cake.
21:42 The moment of truth.
21:44 Beautiful.
21:46 Let this cool down for at least an hour or an hour and a half before you ice it.
21:52 (Music)
21:54 The cake has cooled down nicely, time to ice it.
21:57 (Music)
22:06 I have a few Strawberries here.
22:09 (Music)
22:16 Decorate with a few sprinkles.
22:18 (Music)
22:26 (Music)
22:28 Let's get started with a recipe for an Irresistible Chocolate Tart.
22:32 (Music)
22:35 So the first step is to make the biscuit layer.
22:38 So I have about 30 digestive biscuits here that are powdered.
22:42 And I have also melted 12 tbsp of Butter.
22:45 And now I am going to mix the two.
22:47 Add in the Butter.
22:49 Don't add all of it at once.
22:52 Give it a mix.
22:54 (Music)
22:58 Add the remaining amount of Butter.
23:02 (Music)
23:08 Make sure you mix the Butter and the Biscuit Powder very well.
23:13 (Music)
23:15 This biscuit layer is ready.
23:17 And I have a tart mould over here with a loose bottle.
23:21 (Music)
23:23 And now I am going to line this with the biscuit mixture.
23:27 (Music)
23:35 And now what I am going to do is,
23:37 Spread this mixture evenly into the mould.
23:40 And make a thick border on the side.
23:43 So push more amount of the mixture on the sides.
23:47 (Music)
23:51 And now with the help of a steel bowl,
23:53 I am going to smoothen the surface.
23:56 So start from the sides.
23:58 Just keep pushing towards the edge of the mould.
24:02 (Music)
24:04 Just push with the steel bowl.
24:07 And also with your fingers keep flattening the edges simultaneously.
24:13 (Music)
24:19 Make sure this is evenly spread on the base as well as on the borders.
24:25 Now this goes into the refrigerator for about 30 minutes to set.
24:28 (Music)
24:37 While the tart base is setting,
24:40 Let's quickly make the Chocolate Filling.
24:42 For that I have kept a pot of water to boil.
24:45 And once the water starts to boil,
24:47 I am going to warm up some Cream.
24:49 Basically I am just going to double boil the Cream.
24:53 (Music)
24:55 The water has come to a boil,
24:57 Reduce the flame slightly and place the bowl of the Cream over it.
25:02 Let the Cream warm up and keep stirring at all times.
25:06 (Music)
25:14 Once the Cream is slightly warm,
25:16 I am going to add in the Dark Chocolate in it.
25:20 So I have just roughly chopped up the Dark Chocolate compound.
25:24 (Music)
25:32 Keep stirring till the Chocolate pieces melt.
25:36 (Music)
25:48 The Chocolate pieces have nicely melted,
25:50 And now into this I am going to add in Butter.
25:53 (Music)
25:55 Also 2 tbsp of Powdered Sugar.
25:58 (Music)
26:03 Let the Butter melt properly.
26:05 (Music)
26:09 Everything is nicely melted,
26:11 And now I am going to turn off the flame.
26:13 (Music)
26:15 And get this off the heat.
26:17 (Music)
26:19 Let this cool down slightly before you pour it over the base.
26:24 So while this is cooling down,
26:26 I am going to quickly get the base from the fridge.
26:29 (Music)
26:36 The base is nicely set,
26:38 I just need a couple of minutes for this Chocolate filling to cool down.
26:44 (Music)
26:47 Time to pour this mixture into the base.
26:51 (Music)
27:14 Just swirl this around a little bit,
27:16 In case there are any air bubbles.
27:20 Just very lightly tap it.
27:22 (Music)
27:24 And now this goes back in the refrigerator to set for at least a good 2-3 hours.
27:30 (Music)
27:35 The start is beautifully set,
27:37 Just take a tin which has a flat top,
27:40 Place it over,
27:43 And very carefully just loosen the ring.
27:49 And it just comes out.
27:51 Carefully pick it up.
27:53 (Music)
27:58 I have a few things to garnish the start,
28:01 So first I am going to start with some Strawberries.
28:04 (Music)
28:10 Just randomly place a few Strawberries.
28:16 (Music)
28:19 I have some fresh Figs here,
28:22 They are in season right now.
28:25 So I have just quartered them,
28:27 And randomly placed them as well.
28:30 I have some White Chocolate Chips here,
28:33 So just drop them randomly.
28:35 (Music)
28:38 Some Mint Leaves.
28:40 (Music)
28:43 Some Almond Flakes.
28:45 (Music)
28:49 And some Pistachio Flakes.
28:52 (Music)