Chocolate Pastries l Eggless & Without Oven

You can use a regular microwave or even a pressure cooker to prepare a Pastries. Personally, I believe oven-baked cakes taste and feel the best, but I do not think you should stop using the microwave. All you need to do is ensure that your batsman is sufficiently moist, you set the right power and time and use the appropriate equipment. You can try the following recipes, it is quite reliable, but after trying to do it once or twice, you can change it and experiment with your preferences.

INGREDIENTS & PROCESS:

  • 1 CUP ALL PURPOSE FLOUR
  • 1/4 CUP COCOA POWDER
  • 1/2 CUP POWDER SUGAR
  • 1 TEASPOON BAKING POWDER
  • 1/4 TEASPOON BAKING SODA
  • SIEVE
  • 1/2 CUP CONDENSED MILK
  • 1/2 CUP OIL

CHOCOLATE PASTRIES l EGGLESS & WITHOUT OVEN – Video Tutorial

MIX WELL
1 TEASPOON VANILLA EXTRACT
1/2 CUP MILK (MIX GRADUALLY)
MIX THE DRY INGREDIENTS
1/4 CUP CHOCOLATE CHIPS
7 INCH OIL GREASED SQUARE MOULD
POUR THE BATTER INTO THE MOULD
COOK IT IN MEDIUM LOW HEAT FOR 35-40 MIN.
CAKE IS READY, COOK COMPLETELY
1 CUP MILK
2 TABLESPOON SUGAR
2 TABLESPOON CONDENSED MILK
2 TABLESPOON COCOA POWDER
2 TABLESPOON CORN FLOUR
MIX WELL
COOK IN MEDIUM HEAT UNTIL THICKEN LIKE THIS
POUR INTO A BOWL & COOL COMPLETELY
1 CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
MIX THE CHOCOLATE PUDDING GRADUALLY
REMOVE THE CAKE FROM THE MOULD
DIVIDE THE CAKE INTO 2 LAYERS
BRUSH SOME SUGAR SYRUP
POUR A THICK LAYER OF CREAM
1/3 CUP HOT WHIPPING CREAM
1/2 CUP DARK CHOCOLATE
MIX UNTIL CHOCOLATE DISSOLVE
POUR THE GANACHE OVER THE CAKE
CUT MARK ON THE CAKE
EACH PIECE DECORATION WITH CREAM
SOME CHOCOLATE SHAVING
CUT THE PASTRIES & SERVE

Cake Decorating Piping Tips and Techniques

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