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How to make Country Sour Dough Fruit and nut loaf

The Sarawagi Group had come out with its delicious recipe and will teach you how to make Country Sour Dough Fruit and nut loaf. It helps you to create Country Sour Dough Fruit and nut loaf having the same flavor as you have eaten from the chef of Sarawagi Group.

Sarawagi Group Nepal slogan is Think Food Think Us. It mainly focus on delivering food and beverages products and best bakery products in Nepal. You can read other interesting food recipes and purchase all ingredients from Sarawagi Group Nepal.

So, Wear your Aprin and get into your kitchen because this is the learning time and you will be guided step by step from the experts of Sarawagi group in How to make Country Sour Dough Fruit and nut loaf. First of all, let’s prepare the list of Ingredients that are heavily necessary if you are going to get into the kitchen. Let’s start the process.

First, you need the wholesome ingredients to make the Country Sour Dough Fruit and nut loaf

French Style T65 Flour 750gm

Fresh Yeast of Active Dry Yeast (30gm) 300 gm

SB SourTeig 25 (Dehydrated Ferment) 250 gm

Water approx.. (preferably filtered) 600 gm

Chopped Walnuts 100 gm

Chopped Raisins 100 gm

Chopped dehydrated Figs/Apricots 100 gm

You have collected all the necessary ingredients that will add a taste to your Country Sour Dough Fruit and nut loaf. Now step into the 8 easy guided steps to get an awesome delicious Country Sour Dough Fruit and nut loaf.

1. Mixing Time (approx.): 4 mins slow 5 mins fast – You have to go presize about the mixing time. You must take 4 min for slow mixing and 5 min for fast mixing. It will definitely give the awesome mixture you may want.

2. Dough temperature: 22°C - 24°C – you must set the right temperature for your dough. It provides you fine taste and further gets you rid of sticky issues with the dough.

3. Bulk fermentation: 30 mins – The bulk fermentation time would be 30 minutes and it will help you to gain the proper taste for the Country Sour Dough Fruit and nut loaf.

4. Scaling weight: 500g – The scaling weight of the Country Sour Dough Fruit and nut loaf would be no more than 500 grams.

5. Knock the dough, divide it into 2 equal parts and make round balls – You should divide the dough into two equal parts and make two round balls.

6. Final proof: 40 to 50 mins approx. under 75% humidity and 33°C – At last keep in under the 75 percent humidity and 33 degrees celsius for the 40 to 50 minute approx.

7. Baking temperature: 220°C with a falling temperature of 210°C – You must change the baking temperature from 220 degree to 210 degree.

8. Baking time: 40 mins approx. for 500g of dough – The baking time is 40 minute for the 500g of dough.

Mix all the ingredients in the mixing bowl along with the fruits & nuts. Remove from the mixer and make up the dough for fermentation. Once bulk fermentation is done, scale the loaves and shape or mold as desired.  Put the molded balls for final proof.

Load the loaves in preheated oven and give lots of steam for initial 20-30 seconds. Bake approximately for 40-45 minutes for 500g-loaf size. Remove the breads from the oven and cool on a wire rack for at-least an hour before slicing.

Sarawagi Group Best food and Beverage Industry  Nepal provides you the best food and beverages product you require in your Hotel, Restaurant and catering. You can get all ingredients at one place for preparing your favorite delicious Dough.  

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Think Food, Think Us!

Sarawagi Group is one of the leading manufacturers, importers & distributors for premium multinational food and beverage brands in Nepal, specializing in Bakery, HORECA (Hotels, Restaurants and Catering), Confectionery and Dairy related products. Sarawagi Group is the brain-child of Mr. Ajay Sarawagi and Mr. Vijay Sarawagi and was incepted in Nepal, during the mid 20th century. It was incorporated as a general trader in Agro Commodity & Cloth Merchants. In 1965, our former Chairman Mr. Chiranjiwi Sarawagi ventured into a new journey with the soap industry simultaneously supporting the expansion of the trading business.

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How to make delicious Thukpa?

Before you have planned to do an experiment in the kitchen, you must know what Thukpa actually is. Thukpa is one of the popular soup in Nepal, especially the northern Himalayan Region. Thupka is very simple, hearty, and fragrant to prepare. It is very helpful, and this satisfying soup recipe from the kitchen of the Sarawagi group can make your winter warmer.

Ingredients that you must need in the kitchen in order to make your soup delicious.

1. 1 tbsp of vegetable oil is one of the essential items in order to prepare the Thupka soup.

2. 1.5 liters (6 cups) chicken stock is another big essential item as Thupka is warm chicken soup.

3. 300g skinless chicken thigh fillet is necessary to make your soup tasty and delicious.

4. 300g rice noodles add a unique flavor in Thupka Chicken soup.

5. 100g carrot, cut into thin matchsticks for garnishing and adding a flavor in the soup.

6. ½ red capsicum, thinly sliced another important item to garnish the soup.

7. 1 tbsp lemon juice to balance the taste in the soup.

8. Salt and pepper, to taste are important in preparing chicken soup, Thupka.

9. Chopped coriander, to serve and garnish the chicken soup.

10. Spice paste must be prepared to flavor the chicken soup.

11. 1 small onion, chopped you must have in the kitchen when you are preparing the Thupka.

12. 2 garlic cloves, chopped is another necessary item to prepare a good soup.

13. 1 tsp chopped ginger is one of the spices that make your soup delicious.

14. 1 tsp ground cumin you should have to make your Thupka tasty.

15. ½ tsp ground turmeric to add color and taste in the chicken soup.

16. ¼ tsp ground Timur powder (Szechwan pepper) is necessary to create an awesome Nepalese taste in the Thupka, the chicken soup.

17. 1 pinch asafoetida powder, a little of asafetida power is necessary for the soup.

18. 1 long green chili, deseeded, chopped can create huge value in the soup.

19. 200g tomatoes, chopped is important to fill your chicken soup with solid edible stuff.

Now you are prepared with all the necessary stuff that helps you to make your chicken soup as per the chef from the kitchen of Sarawagi Group. We are assuming that utensils and other cooking stuff you already have in your kitchen.

Follow the instructions to prepare the soup, and get ready to make a move to the kitchen area of your house. Wear Apron first.

The recipe mentioned here has been created by the Sarawagi Group, and it may differ from the picture you have seen in the official website of the Sarawagi group.

You can purchase the spice paste but you can also make it in the home. How? In order to prepare the spice paste, you need to combine all the important spice ingredients for the Sarawagi’s special Thupka. You must exclude the tomatoes. Use blender or food processor and process the food until it is finely chopped. You must add tomatoes and process them until they all are combined.

Next is to heat the oil in a large saucepan using medium heat for a little. Then add the spice paste and cook and stir the soup for 6-7 minutes until the aromatic and paste start losing its raw smell. You must pour in the chicken stock and boil it. Further, reduce the heat and cook for 15 minutes. Then you add the chicken thigh and again cook for 10 minutes or more until the chicken is cooked.

While your chicken is getting cooked, bring 2 liters of water and boil it in a large saucepan. Add rice noodles in it and cook for 2 minutes. Then drain and refresh the cold water, drain again and set aside.

The chicken stock now needs the chopped carrot and capsicum and get cooked for 2-3 minutes, until the vegetables get tender. Add the flavor of lemon juice to balance the taste.

Divide the noodles between bowls and top it with chicken. For the best serving experience, ladle the stock and vegetables over the noodles and top it with coriander.

Sarawagi group Cook's notes

Owen's temperature is for conventional cooking if you are using fan-forced then reduce the temperature by 20 degrees Celsius. The tablespoons and cups used here are of Australian, which means 1 teaspoon is equal to 5 ml; and 1 tablespoon is equal to 20 ml; 1 cup is equal to 250 ml. The vegetables used here are medium-sized and peeled. And eggs are of 55-60 grams.

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6 Cool Facts About the Bakery Industry in Nepal

The baking is more complex than what it looks like and especially when you are in Nepal it went to another level with lots of final touches and tiny details to

Do you really think baking is an easy job? Ask your mother or any show owner how hard it gets sometimes… I mean mixing sugar, eggs, flours into a bowl and you get cakes, cookies, something sweet out of it. But you really have to sweat hard to get this sweet. The baking is more complex than what it looks like and especially when you are in Nepal it went to another level with lots of final touches and tiny details to make the cookie a little more tasty and mind-blowing. C Check out these 6 cool facts about the bakery industry in Nepal. So prepare your Aprin and let’s go through these points. Trust me your life will not be the same in the kitchen after this. 1. Every ingredient has a specific chemical job in the baking process The Sarawagi group has come across and shared their recipe saying that the real reason you need an exact amount of all the essential ingredients in baking is to be precise that you're making a controlled chemical food reaction in the dish. It just won’t work if this chemical reaction will go wrong, and then it causes food poisoning and other bad stuff. They lay out what each ingredient does in detail: Flour gives your confection a structure Baking powder or soda adds air bubbles Eggs act like the glue holding things together Oil and butter make it tender Milk or water gives moisture. 2. It's a struggle between the ingredients to grab the water According to Sarawagi Group, it is very important to mix all the dry ingredients in the proper right order. This is a very important task. Because all the ingredients are fighting for one thing and that is water. Milk in some cases. If you do it wrong, your ingredients won't be able to get the right mix and will clump up. If we are speaking about water then…. 3. Sugar’s work is to actually keeps everything together There are many more reasons that sugar is present in your cakes and cookies than just sweetening your dish as per the Sarawagi group. One of the key roles of Sugar is to bind the water as it is hygroscopic which means it attracts water and keeps it from the other ingredients. Well… the too much sugar in the cookies also makes it bitter. Too little sugar makes the cookie hard as a rock. If sugar is absent in a confection then flour proteins may create more gluten, this is the reason that gluten-free foods contain certainly high amounts of sugar. 4. Flour makes a web in the baking process Flour is one essential ingredient that helps to gather all the ingredients in a baked dish, absorbing more of the water, and further forms gluten chains, making a "web" inside the dish you are supposed to bake. 5. The secret of eggs in the cookies and baking We mentioned above that eggs keep things glued together, but Sarawagi actually explains the reason why eggs are necessary. Egg yolks contain lipids, it is a fat that adds color and special flavor to cookies. Meanwhile, egg whites contain albumin, which is a protein interlock whenever it gets heated, giving a fine structure to your dish. 6. Yeast literally gets carbonated off of sugar This one's gross, as Bread and many other baked products rise probably because of a fungus named yeast that is eating the sugars out of the dish and expelling the amount of carbon dioxide. The expanding gasses helps the dough rise and that’s how you get cake. So the truth is, you get bubblier cake because yeasts are getting a big share of your sweet dish. Don’t think about it as it is very disappointing.

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How to make homemade chocolate

These homemade chocolate are extra creamy with the addition of extra ingredients. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. Follow this homemade chocolate recipe.

Homemade Chocolate are a deeply indulgent chocolate treat made from dark compound and white compound. And great news: they sound so much fancier than they are to make!

Making homemade chocolate  couldn’t be easier and after watching the video tutorial below, you’ll agree with excitement! Homemade chocolate are the perfect quick & easy treat for holidays and I’m right here to guide you along. Ditch the boxed chocolates!

Chocolate lovers, rejoice. 🙂

Description

These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky and these  homemade chocolates are very delicious and tasty.It also looking awesome.

Recipe of making Homemade Chocolate

The key ingredients that are required for making the homemade chocolate.

The main Ingredients are - Dark Compound 1 cup (2 parts) -  White Compound 1 cup (2 parts) - Add ins of your choice - nuts, fruits, coconut, dried fruits as your choice

Method

1. Chop both the chocolates into smaller pieces and place the chocolates on a double boiler or microwave safe bowl and melt the chocolate slowly.

2. I used a double boiler. Take a saucepan and fill with a little water and Keep the bowl of chopped chocolates over the saucepan and heat the water. The water should not touch the bowl with the chocolates. Keep stirring the chocolates, it will melt the chocolate by the steam that arises from the boiling water.

3. Once the chocolate is melted, allow it to cool. Stir often so that the chocolate doesn't harden again.

4. With a spoon, pour the melted chocolate into the moulds, clean the edges of dribbled chocolate and tap lightly to remove air bubbles and to ensure the chocolate goes into every crevice of the mould.

5. Place the mould in the freezer for 5 minutes or refrigerator for 15 mins.

6. Remove from the freezer and slowly de mould the chocolate by pressing the mould or tapping Ingredients lightly on the counter..

Now your homemade chocolate are ready, you can preserve it for long time. You can store it in the freeze.