Baker Grandma

25/02/2024

I always underestimated my breads because I was not getting the beautiful open crumb the instagram is flooded with. Of course the Chennai temperatures added to the problems. It however took me a long time to realize that open crumb was not possible with wholegrains and multigrains that I baked with, my priority being nourishment and wholesomeness.  This bake has 200g TWF8615, 200g whole bread wheat flour 100% extraction from threeonefarms, 40g ragi malt, 10g sattu flour, 60g egg white, 80% hydration and about 18% starter. Inclusions - jalapeno, garlic and grated cheese. Blisters, crisp crust, soft even crumb, and a delicious bake. Finally I am getting somewhere with my bread baking. Thank you to all those awesome bread bakers I follow and my learnings from following you.

02/01/2024

Paris 🇫🇷 is known for its pastries. Here is the collection I tried and waiting to bake them myself.

13/03/2023

10/07/2021

A pear tart layered with homemade fillings.
The base has a pear compote, over which is a thick French pastry cream with just a little cream cheese added to it.
Next is a layer of partially cooked pear segments in a circular arrangement and is finally topped with slivered almonds, a sprinkling of coconut palm sugar and dotted butter bits to melt into the dessert as it bakes.
Serve cold, or better, warm with ice cream.

30/06/2021

My first Brioche bread made with a combination of TWF Flours 8615 and 8714. I kneaded it with my hands to understand the feel of the dough through its development stages. It was a messy but satisfying experience, and the bread turned out super soft with a rich buttery flavour.
# bakergrandma

30/06/2021

Here is my second attempt at brioche breads. I have used TWF Flours 9714 and 8615, and a very small amount of wheat flour having 12% ptotien. This time I used the kitchenaid for mixing.

One is a plain brioche topped with seeds. The other is braided, with stuffing and topping of homemade orange preserve, candied peel, some walnuts and milk chocolate chips. The breads were super soft and rich with a buttery flavour.
# bakergrandma

23/02/2021

Apple and strawberries tart made with puff pastry and a filling of almond meal and custard cream.

21/01/2021

Here’s a classic strawberry and chocolate tart. The tart shell is all buttery and flaky with a dark chocolate ganache filling, topped with whipped cream, macerated fresh strawberries and decorated with chocolate shavings and chocolate drizzle.

01/01/2021

Welcoming the brand New year with the good old Apple cinnamon tart made from scratch.

The fillings are frangipane with walnuts, loads of chopped apples, apple preserve, and sliced apples in a flower pattern.

28/12/2020

Inspired by chef Peter Gilmore's eight textured chocolate cake, this is an attempt at creating my very own five textured chocolate cake.

Peter Gilmore is the Executive Chef at The Quay, Sydney, which is one among the top 50 restaurants in the world.

The base is a rich chocolate brownie with chocolate chips and walnuts, over this is a luscious chocolate mousse, which is Gilmore's very own recipe.

Inserted into the mousse is a crispy dacquoise with toasted almonds, walnuts and pistachios. A layer of chocolate ganache tops the cake with a ring of crispy orange crumb around the edge.


❤️

25/12/2020

Christmas isn’t complete until the traditional fruit cake has been baked at our home.

I have been baking this cake every year since my early teens, which would make it over 50 years now:)

The process of cleaning and soaking the exotic dry fruits in rum and brandy, starts well ahead in November and is usually a family effort with all hands pitching in.

The day baking starts, the air is filled with the lovely smells of mixed spices, oranges and the soaked fruits which linger on as the baked cakes are wrapped up and left for a couple of weeks to cure before they’re picked up.

For the most authentic fruit cake, available only during Christmas, head to Baker Grandma.
Merry Christmas!!

24/12/2020

The lemon as basic and humble as it is, has a lovely piquant flavour and can turn any dessert where it is stated, into a refreshing finale to a meal.
Here is a lemon cheesecake, with a biscuit base topped with lemon curd and a piled up crown of toasted meringue.