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PARTY BAGUETTE PLATTER

Dec-18-2017
Jayanthy Asokan
195 minutes
Prep Time
55 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT PARTY BAGUETTE PLATTER RECIPE

This French Baguette is fully made from scratch and topped with many variations of sweet and salty Topping's.To give extra variations fruits are included like apples and grapes with nutty crunch of walnut. This is a regular party bites in my household. If once tried this will be a regular appetizer in all parties. Must try one.

Recipe Tags

  • Tossing
  • Veg
  • Easy
  • Others
  • French
  • Appetizers
  • Egg Free

Ingredients Serving: 10

  1. All purpose flour 2 cup(reserve 1/2 cup separately)
  2. Water 3/4cup
  3. Yeast 3/4 teaspoon
  4. Sugar 1/2 teaspoon
  5. Salt 1 teaspoon
  6. For Topping's
  7. Butter 2tablepoon
  8. Nutella 2tablepoon
  9. Condensed milk 4tablespoon
  10. Apple slices 1/2 apple
  11. Grapes bunch
  12. Walnut 10
  13. Cheese cubes 1/2 block
  14. Jam 2tablepoon
  15. Mint handful
  16. Coriander leaves handful

Instructions

  1. INGREDIENTS.
  2. ADD THE SUGAR AND YEAST IN A SMALL BOWL AND SET ASIDE TO PROOF FOR ABOUT 5MINUTES.ADD SALT TO FLOUR.
  3. MIX SALT WITH FLOUR WELL. WAIT TILL YEAST TO BLOOM.
  4. ADD BLOOMED YEAST TO THE FLOUR AND MIX WELL WITH SPATULA.
  5. MIX WELL TO BECOME STICKY DOUGH. RESERVE 1/2CUP FLOUR FOR LATER USE.
  6. TRANSFER THE STICKY DOUGH TO A GREASED VESSEL.
  7. BRUSH OIL ON TOP OF THE DOUGH AND COVER THE VESSEL WITH KITCHEN TOWEL. WAIT TILL IT PROOF.
  8. DOUGH HAS DOUBLED IN SIZE AFTER TWO HOURS.
  9. SPRINKLE THE RESERVED FLOUR ON KITCHEN TOP. DUMP THE DOUGH. PREPARE RACK WITH PARCHMENT PAPER.
  10. FLATTEN THE DOUGH AND DEFLATE AIR IN THE DOUGH. FOLD DOUGH AS SHOWN.
  11. AGAIN FOLD AS SHOWN.
  12. REPEAT THIS FOLDING THRICE.
  13. ROLL DOUGH AS A ROPE USING THE RESERVED FLOUR.
  14. PLACE THE BAGUETTE ROPEON TO THE PREPARED PARCHMENT WIRE RACK.SPRINKLE SOME FLOUR ON TOP OF THE LOG.
  15. SCORE THE DOUGH WITH SHARP KNIFE TO MAKE THE WEDGES.
  16. BAGUETTE DOUGH IS READY FOR SECOND PROOF.
  17. COVER WITH A TOWEL AND LET THEM RISE UNTIL DOUBLED ABOUT AN HOUR.
  18. PREHEAT OVEN FOR 230 DEGREES PLACING A CAKE TIN ON THE BOTTOM IN THE OVEN.
  19. LET IT PREHEAT FOR HALF HOUR.
  20. BAGUETTE DOUGH HAS RISEN DOUBLE IN THE SIZE. IT'S READY TO BAKE NOW.
  21. ADD 1CUP OF WATER TO THE PAN.
  22. PLACE THE BAGUETTE ROPE RACK AND SHUT THE OVEN DOOR IMMEDIATELY. SET TIMER FOR 40 MINUTES TO BAKE.
  23. LET THEM BAKE UNTIL CRISPY AND BROWN.
  24. BAGUETTE IS WELL BAKED WITH CRISPY TOP.
  25. BAGUETTE IS WELL BAKED WITH CRISPY TOP AND SOFT CHEWY INSIDE.
  26. WHEN YOU TAP TOP YOU CAN HEAR THE HOLLOWNESS WELL ALLOW THEM TO COOLA BIT BEFORE SERVING.
  27. SOFT TEXTURE CAN BE SEEN.
  28. CUT BAGUETTE IN THIN SLICES AND GET READY WITH TOPPING'S.
  29. SPREAD BUTTER AND TOP WITH ONION, CAPSICUM AND CUBES OF CHEESE.
  30. SPREAD NUTELLA, APPLE AND PLACE A WALNUT.
  31. SPREAD CONDENSED MILK AND TOP WITH APPLE.
  32. SPREAD CONDENSED MILK, JAM AND TOP WITH WALNUT.
  33. SPREAD BUTTER AND TOP WITH TOMATO AND CHEESE.PREHEAT OVEN TO 180 DEGREE CENTIGRADE.
  34. BAKE FOR 15 MINUTES.
  35. SHRED SOME MORE CHEESE ON BAGUETTE BEFORE THE PARTY BEGINS.
  36. PARTY BAGUETTE BITES ARE READY BY GARNISHING WITH GRAPES, WALNUT, MINT AND CORIANDER LEAVES.

Reviews (1)  

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Ruchi Gaur
Dec-20-2017
Ruchi Gaur   Dec-20-2017

Yummilicious!!!

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