Breakfast Tea Loaf

About Breakfast Tea Loaf

Ingredients

• Chocolate chips 125 gms
• Refined flour 1½ cups
• Butter 125 gms
• Castor sugar 1½ gms
• Egg 1
• Vanilla essence 1 tsp
• Baking powder 1 tsp

How to Make Breakfast Tea Loaf (Stepwise Photos)

Method

1. Whisk together butter, castor sugar, egg and vanilla essence in a mixing bowl. Fold in refined flour and baking powder and chocolate chips. Roll into a dough and set aside to rest for 10-15 minutes.
2. Preheat oven to 180º C. Line a baking tray with butter paper.
3. Dust dough with refined flour and also sprinkle it on the work top. Roll the dough into ¼ cm thickness and cut into round cookies with a round cookie cutter.
4. Place them on the baking tray and bake in the preheated oven for 20-25 minutes.
5. Remove the tray from the oven, cool down to room temperature, arrange on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps