apfelkuchen mit haferflocken ohne mehl | pandoro mold substitute
All come with parchment linings meant to hold the batter. I found the cocoa butter at a store we have here called Vitamin Cottage. Their prices beat Fantes prices.Not sure what size to order for a 500g (about a pound) loaf would be. Why shouldn't we attempt a savarin at home or a few plump baba au rhum for our next dinner party? I had to add extra flour because I used honey instead of sugar as the sweetener. Adding the rest of the yolks to the fully developed dough was messy; it helped to pull the dough off the spiral hook and break it up somewhat to help incorporate the yolks. Place the flour and salt in the bowl of a stand mixer and add the yeast mixture. The pans have either straight or tapered sides with two hear-shaped handles which makes the unmolding & flipping of the dessert a lot easier. ps: I entered this instructable in some contests so please, vote for it if you like it. Allow to fully cool before enjoying. If you are patient and frugal, thrift stores, rummage and yard sales as well as craigslist are how I supply my passion. lamination right. First of all beat 1 egg in a separate bowl. It is exceedingly difficult to find a freshly made Pandoro in the USA unless you know of a special bakery that makes themand even then, its usually only around Christmas. Are you addressing me? It's advisable to get double the amount of pans needed because one always places the extra mold on top of the one containing the crust during blind baking. Thanks for the pointers. Italian baking is super advanced!!! This pan makes shaping professional-lookingbiscotti cookies a breeze. 15 minutes after you finished the first dough, you will start the second dough. Divide the dough as desired and load your moulds. Put it in a plastic bag, seal it and enjoy! Meant for to be filled with pastry, these little pans produce bite sized tarts that can be eaten out of hand. If you dont have any, then you can just leave it out or substitute with white chocolate. Punch it down, form it into a ball, place it back in the bowl, cover tightly with plastic wrap, and place it in the fridge to sit overnight. One note on the eggs in this recipe: It calls for a lot of them. Keep mixing for a few minutes then add the butter (at room temperature), a little bit at a time, cutting it in smaller pieces. What makes this challenging is that there are a lot of steps and timing is important. Depending on what mould you are using, divide, shape and load the dough accordingly. This recipe is made of 3 main steps. 5) Vanilla beans gives more flavor than vanilla extract Since this is a sweet enriched bread powered by levain, we want to avoid sourness by fermenting for less time at high temperature. Join. 59. Therefore, it is reasonable to consider that the final result may differ from what you expected, especially if it is the first time you make the pandoro cake. Choose what's best for your household. This is not mandatory, but recommended. You don't say how much flour to use in making the biga. You don't need me to tell you what to bake in these. Works great. Preheat your oven at 150C and bake your pandoro for 45 minutes. Today we make a pandoro mold using an aluminum baking pan and tomorrow we will make a Pandoro.FANPAGE FACEBOOK: https://www.facebook.com/Cuoredicioccolato-. Yep. Shop products that have been wholly produced or have undergone their last substantial transformation in Italy. I think this route will afford better gluten development. I got a bunch of these two years ago when they were at sale. Cover everything with plastic wrap and let it rest for about an hour.I recommend you to keep it warm in the oven (do NOT keep it on!) There is a recipe in Cresci called "Flaky Pandoro" which uses lamination. The pandoro in this picture comes from the book. How to Make Homemade Pandoro : 6 Steps (with Pictures) - Instructables I knew its recipe was a very long and complicated one, but this one turned out so good that it was worth all the time and effort. Amazon.com: 1000/750/500 Grams Pandoro Mould 3 Size Anodised Aluminium Essentially these are made out ofa crepe batter which produces a crusty outside while keeping a custardy inside. The total fermentation time is. :D. If you don't eat it all at once, you can keep it in a plastic bag for a couple of days. Amazon.com: Pandoro Mold I had the pleasure to be a Featured Author on this fabulous site, and you can read my interview here: https://www.instr, How to Make Brown Sugar With 2 Ingredients, My Gradmother's Famous Stuffed Grape Leaves. Usually, this recipe requires more sugar, but we prefer our pandoro not to be very sweet, as it will then be sweetened with powdered sugar and potentially served withmascarpone cream, chocolate cream, andso on. The laminated dough is shaped by tucking the corners under and shaping it into a boule. Those delicious little madeleines you've enjoyed from the local bakery may have piqued your interest and desire to make some in your very own kitchen. I decided I had to try to make my own pandoro this year! Add to cart; Wishlist; Add to Compare; Girella Bread Mold 8 cm . I feel it's important for every baker, whether a novice or a more experienced one, to expand their knowledge & vocabulary when it comes to this subject. Cover the bowl with a kitchen towel and let rise in a warm place for 2 hours. I ended up calling Bridge yesterday. It's been a busy period for me, but Christmas is my favorite holiday so I decided that I had to come back with a Christmas instructable. Next add some flour to the pan and shake it to thoroughly coat it with flour, shaking out the excess flour. French patisseries are famous for their diminutive sweets which everyone loves and for the home baker, these make it easy to entertain large crowds. A single salt cellar usually sat at the head of the table and was passed around throughout the meal. Here I am using one of the 16 cups molds - I also measured the contents. Baba au Rhum are small yeasted cakes traditionally containing raisins,which are soaked in rum afterbakingand are either accompanied & filled with whipped cream or creme patissiere. I see that you're in San Francisco. Content posted by community members is their own. 8.5 in. Lactic however barely has a smell and tastes fizzy, like sherbet. You can then either dust the pandoro with powdered sugar or you can layer each of the horizontal slices with custard, cream, or a filling of choice. I am working on challahs this week and there are a lot of eggs in the formula. The mixture will come together into a rich yellow dough. Top subscription boxes right to your door, 1996-2023, Amazon.com, Inc. or its affiliates. These can be eaten for breakfast with jam & butter or they can accompany a savory feast. It will be very helpful for my next go at the same recipe :). For mom, Wilton was the go-to supplier in every aspect of cake baking, including the wedding cakes which flew out of our house every single year for friends & family. You need to plan for the different leavenings stages, so you must put some time aside if you want to prepare a cake similar to that found in pastry shops or bakeries. Do you not know my reputation? I start with 5 minutes on low speed to incorporate the flour, egg, honey, salt and third dough. Not to worry, your self appointed status on the high horse is secure. Ready to bake when I got up this morning. Are you not aware of my achievements? Try http://Fantes.com I bought some a while back and I thihnk I do 750gm dough in mine. The starter is not just a leavening agent, but is also a dough modifier. Plus this is entirely homemade with natural ingredients (no preservatives) so it's even better than the industrial ones. Thanks for the links. lamination right. I did not mean to imply that the butter should be added at any stage other than the last. Julia Child was the one who introduced us to these decades ago. I had some Guisto's Organic Ultimate Performerthat was given to me and would recommend it without reservation especially to those on the west coast that can easily get it. I am curious to hear how ruffing up the interior works with yours. The processes involved in panettone production always serve to keep acetic acid to an absolute minimum. See detailed instructions below for how to do that. These shapes have not changed in the century or more they've been in use. Like all traditional leavened products,pandoro requires a lot of time and effortif you want to make it home. The Fresh Loaf is not responsible for community member content. People get gift or try a recipe once then never use the item again! All the flavors are balanced, resulting in an incredible Christmas cake. The entire thing is then chilled and flipped over & unmolded onto a platter right before serving. Anyone have good or bad experiences with silicone bread molds? The recipe is not complicated, but its time-consuming. MWilson make a wonderful looking Pandoro and I know he has been perfection his over time. :), Thank you Muhaiminah!! When it's gone, I'm going to try some locally available high gluten flours and even some bleached ones which, if I have my facts straight, can be stronger than their unbleached counterparts. Folded tinned steel. The dough should be very smooth and elastic but not overly sticky. Cresci is really intended for professional application and not home bakers. Tips to make delicious pandoro 1) Use extra strong starter yes, it is very important. I hope to give you a detailed guide and pictures to make home-made Pandoro a reality. I have several thoughts after working this dough in the manner set out by MGI have been making a lot of heavily enriched doughs lately with similar %s of fats and sugars plus low moisture content. Back then, the shapely cakes were not simply stacked and covered in perfect fondant the way they are these days, but were iced and decorated with real buttercream, along with a multitude of accessories. You may know Pandoro from Christmas-time when they are sold in packages imported from Italy. Subscribe to this blog and receive notifications of new posts by email. I prefer to mix this dough in the mixer as it is quite stiff and you want everything well-incorporated. Pandoro (Pan D'Oro) Pandoro is a unique bread/dessert originating in Italy which is made almost entirely with sourdough (levain). 5 years ago This is another thing that isn't entirely clear in this book. Hand mix the ingredients together. This formula mixes the butter in on the last step and the dough is more batter like than I want. If it's too sticky add a little more flour. If you make this recipe using one and have experience to share, I would really appreciate the information. Such a lovely shape. Charlottes or Charlottes Russe are desserts made by lining sponge cakes (ladyfingers) or bread along the bottoms and sides of the charlotte mold, and then filling it with either a fruit puree or a custard. There is no other amateur that understands this subject and the book Cresci better than me. Mix on low speed for 5 minutes until everything is well incorporated. Important: you also need a pandoro mold to give the typical shape to it. 4) Use candied lemon and orange peel instead of candied lemon and orange. Now you can finally enjoy it with your family and friends! Smaller cellars that were more accessible and with an open top became a part of Victorian table settings. Allow to mostly cool this way before handling further. - Too much lactic acid is also undesirable. I didn't have trouble with the molds. These food grade molds are made out of flexible silicone which makes them virtually nonstick. 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Yours looks good too. Kugelhopf, Gugelhupf or Gugelhopf are yeasted cakes very similar to brioche. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. Could you taste it in your loaves? Since the quantity is higher now and the mixture is thick, I like to do this in a KitchenAid mixer. Lemon Cream Panettone is actually a panettone filled with lemon cream but no dried fruitsthe recipe for panettone is different than the one for pandoro, but you can still make a Lemon Cream Pandoro :D Let me know how it turns out!! It is one that takes quite a bit of kneading but things do come together and by morning the dough is really nice and a lot stronger and easier to shape. Copyright 2023 Wheat Beat on the Foodie Pro Theme. In both cases, the dough should double in volume; Once doubled in size, resume the dough and put it back into the stand mixer. The entire thing is baked and flipped over right before serving. Glezer and others call for cocao butter which is not often readily available at retail. SCI Scandicrafts Pandoro Mold 9-Cup - amazon.com Amazing, because there is almost nothing sour about it.. They are light & ethereal, and actually have a creamy, hollow inside. She did take a slice and pronounced it delicious and shreddable soft. I thought that this was done to facilitate a shorter turnaround, however, I now believe that it is also desirable because it yields a reduced acetic acid starter. You can use instant yeast if you dont want to spend too much time in the kitchen, but you can get the best result only by using fresh yeast. This recipe makes a 2kg batch, enough for 2 large Panettone moulds or 2 smaller Pandoro moulds and 1 larger Panettone. For them, the pans are not extras,they arenecessities and essentials to their baking, testing and creating. If it's runny something is wrong. For me, loading time is 7:00am. It's a homey dessert that is highly delicious. In the mixing of the final dough, they must be added at the right time in order to mediate a peaceful settlement and coax the gluten into building the strength needed to carry all that richness. I wanted to give Glezer's pandoro one more chance and so I made it again this past week with very good results. Enjoy! The most famous of these steamed puddings is, of course, plum pudding. Many of these pans are made out of heavy duty anodized aluminum (this minimizes corrosion and strengthens the pan's surface), with or without a nonstick finish. If your room is warmer, use the guidelines in the recipe above. Here's the link to this specific pan:http://www.fantes.com/kugelhopf-pan-10-in.html. Pandoro Mold: the only way to get a perfectly shaped pandoro Christmas cake. The cups can also hold cold puddings that aren't mean for baking, such as banana custards. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email a link to a friend (Opens in new window), Famag Spiral Mixer Review UPDATE (July 2020). Cover it with plastic wrap again and let it rest until it reaches the top of the mold. Many professional bakers swear by these molds and are used in a lot of industrial baking. Lets get started: The idea behind all the different doughs and high temperatures is that it slowly builds the levain with an emphasis on gas production as opposed to acid production. This one's 10" x 4.5":http://www.amazon.com/Pandoro-Cake-Pan-Inch-Deep/dp/B002XKBPAO, This one's 9" x 4.5":http://www.amazon.com/Nonstick-Pandoro-Pan-Diameter-Deep/dp/B002WGXVA6/ref=pd_sim_sbs_hg_1, This one is almost large enough for 1 kg at 16" x 12", but it's silicone:http://www.katom.com/095-4778407.html?CID=GoogleBase2. Somewhat similar to to babka &brioche, these tiny breads are much richer. Place the dough in a bowl, cover it with plastic wrap and let it rise overnight; The following day, start the first dough for pandoro by kneading the poolish with Manitoba flour, crumbled fresh yeast and sugar; Start to knead and add the egg, leaving the stand mixer to work until all the ingredients are well blended; Quickly work the dough on a floured surface, then place it in a glass bowl, cover it with cling paper, and put it to rise for a couple of hours in a hot oven with the light on or let it rise for 4-5 hours at room temperature. PANDORO BAKING PAN-MART-30SP0500 - Pastry Chef The lids can be left at serving time or they can be removed. Discover more about the small businesses partnering with Amazon and Amazons commitment to empowering them. I must say that all have behaved as the pandoro did. ;), About: I love creating. This way, the first and second dough will be ready at the same time, but the second dough is fermented for 30 minutes less. This yeast comes in a solid block, which can be hard to track down, but if you start using it for your baking, youll quickly notice the difference since it adds a more robust flavor. On my mixer, this is at speed 1 for 1-2 minutes. Souffles depend on straight sided vessels to achieve their dramatic height. Nonstick anodized aluminum is typical, but I'm finding these in silicone at most kitchenwares stores. Yes, the dough itself contains fairly high percentages of sugar, honey, eggs and butter. Quite nice, if I say so myself. If you undermix the dough before the butter goes in, it is almost, if not entirely, impossible to sufficiently develop the dough. Thanks Peter, I see what you mean: requires study and planning ahead of time. FREE delivery Sat, May 6 on $25 of items shipped by Amazon. This pan is meant to create a square white bread for sandwiches & canapes. So total mix time was 5 minutes on low speed and 14-15 minutes on high speed for a total of 20 minutes mix time. Bridge did not have any of the 500g (8 c) molds for sale. It looks very delicious as is, but I think I'll make it into a Lemon Cream Panettone, it's basically the same thing (as far as I know) but with dried fruits! All Rights Reserved. 87. r/AskCulinary. Put the dough in the pandoro mold and let it rise in the oven off (it will have to reach the edge). Washing them is a challenge due to the tight creases. The choices one has are indeed extensive, so it really comes down to what your preferences dictate. Nonstick silicone pans & molds are quickly gaining popularity with many bakers because of the ease with which baked goods release. She replied that Pandoros need a very active starter. Highly recommended char siu (Cantonese BBQ pork) Caramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs, Toasted 10 Grain Porridge Sourdough with Sprouted Rye. Pandoro - Wild Yeast In this case the mother yeast in the first stepis a starter. Pandoro (Verona Christmas Bread) - The Daring Gourmet Please write a comment below. Most of what's available seems to be of the Portuguese variety, which has deeper pleats and a wider flare. Pandoro or Pan D'oro means golden bread. How things change with time :-). I'll try this! I've just measured mine. Companies marketed this beautiful glass under the monikers of jadite , jadeite , jade glass , jad-ite , jade-ite , so however you want to spell it, let it draw you in for a closer look. If you prefer though, you can cut it into pieces and serve it with nutella, chocolate cream, gelato or any other cream you like! Specialty Baking Pans & Molds Usually two minutes on speed 2 is enough to get the job done. Those that are large enough for 1 kg have the deep flutes you don't want. How hard is it to make this Italian Christmas Cake? Pandoro is rich with butter, sugar, and egg, which are natural enemies of gluten. I also purchased a nonstick coated aluminum one from browncookie.com, which is great, but I'd like to find one with a higher capacity (around 1 Kg) for when I need to make a bigger loaf. I also hold church sales, thrift stores and the like in very high esteem. Mix until well blended around 5 minutes. Start by making your levain first thing in the morning, we'll assume you start at 7:30am. Remember to place everything in EXCEPT for the sugar, butter, vanilla bean and cocoa butter. Ive included pictures of both versions. Thanks for the links. Baked by the thousands byevery reputable Italian pastry shop, these are available in this country at specialty shops and by mail order. It is chilled during lamination, is much firmer and performs beautifully. Place the flour in the bowl of a stand mixer fitted with a dough hook. Pandoro is a classic Italian yeast sweet bread, served around the holiday season. In my spiral mixer, I add the butter at minute 10 and mix for 3 more minutes. I found one Italian website that charges 50 euro for shipping a single 1 Kg capacity mold - that's more than the mold itself. Their introduction of the Skokie green & Jade kitchenware lines ushered in our fascination with this jade color. I expect that the doughs will support themselves better allowing them to proof well over the top of the mold and yield amore "shreddable" crumb. Profound rise and very light in texture. They are breads baked in cylindrical molds which cause the batter to "pop over" the top when completely done. The shape of the pandoro was chosen by the painter Angelo DallOca Bianca and together with the recipe; they were deposited in 1894 by the owner of the famous Italian company Melegatti. Just dont be discouraged! Pandoro (Golden Bread) is a very special thing, because its actually more of a dessert than a bread and its powered almost entirely by levain (sourdough). Fascinating. Cover your dough to prevent drying and store at room temperature overnight. Pandoro Mold, Large - Fante's Kitchen Shop - Since 1906 Is the homemade pandoro like the shop-bought? Baked by the thousands by every reputable Italian pastry shop, these are available in this country at specialty shops and by mail order. She couldn't detect the cocoa butter. I love the variety of styles & shapes available for mini bundt pans. The dough becomes sticky and lumpy over time as the added yolk is worked in, continued mixing brings it to a sticky, stringy very soft dough, somewhat batter like as before, but clearly more devedoped this time. Lots of ideas here to build on. Luckily for the collector and for those of us who like to set a table with Good Things , this canprove to be a boon. Shop products from small business brands sold in Amazons store. Its the counterpart of thepanettone, another very typical Italian Christmas recipe, and its also called golden bread.. One has the option of many styles and designsfor this type of pan/mold. Porcelain souffle dishes come in a variety of sizes and capacities making it possible to bake individual souffles or a much larger one. Homemade Italian pandoro: the easy recipe to make it Available in porcelain or glass, it's always nice to have at least 6 or more of these in one's kitchen. The dough is placed inside the pan & is left to rise and bake with the lid closed, thus compacting it and making it dense. Smaller in size than bundt pans, but similar in construction, these molds usually have a lidded top meant to cover the pudding as it steams in a kettle or stockpot. Continue mixing until all the butter is incorporated. It's so easy to make batch after batch of these cakelets to enjoy at home or for a bake sale. Wondering, you most certainly can bake cakes in steamed pudding molds! How you assemble and amass your tools & pans depends on your baking style. When heated at a very low temperature, the smell pervades the room, and its an incredible experience to taste it slightly hot. Although this isn't a complete list of what's available to the consumer, I think it's worth taking note of the basic specialty pans I enjoy using in my kitchen. Mix everything together. The texture was light and fluffy and shredable. I measured the large mold and its volume is indeed 16 cups making it a kilo mold. $2.50 for 2 because no one knew what they were! Your email address will not be published. Make sure to wait at least 30 minutes before removing it from the mold. Thank you Michael for sharing this picture. The circular base is 4 3/4 inches wide. P.S. Pandoro (Verona Christmas Cake) Recipe - The Spruce Eats Next time I make a Pandoro, I will make sure my starter is hyped and try to keep the temps up. Mine haven't arrived yet. If you're from Philly, then you've heard of Fante's on 9th St. an Italian forum. One the sour taste is undesirable and two it hinders yeast growth. I suspect that the very shiny surfaces of the Bridges molds reflect enough energy to significantly slow the baking process. Again, be sure to get into all the cracks and crevices so that your pandoro doesn't stick to the pan. Add to cart; Wishlist; Add to Compare; Moulds Chocolate Eggs 1/2 Shell - 8x6 cm . Of course not: the oven is different from that used in a pastry shop, and your pandoro may end up being too dry inside, in case the temperature of your furnace is different from the standards. Add 250 gr of flour, 130 gr of sugar, 20 gr honey, 2 egg yolks, the lemon peel and vanilla extract to the dough and mix everything together. To think, that the process, still used today to make pandoro from natural yeast was patented in 1894 is seriously admirable. I am going to try a baking spray next; I think a thinner fat/flour film will be better--and easier. To serve the pandoro, once it is cool you can either dust the whole bread with powdered sugar and cut it vertically into slices (traditional). So, I scuffed up the outside (haven't baked with it yet) and, yes, I have been buttering the inside and dusting it with a minimum of pastry or cake flour. If you dont, youll need to take the steps necessary ahead of time. On low speed, add the cocoa butter chips and mix until incorporated (about 1-2 minutes). Reply (I prefer doing several smaller than one large but now I have both and am glad it was the smaller one that I did order in quantity.) Using an electric heavy-duty mixer, blend together adding flour. In my case it it still a bit irregular. This is a typical oven-proofcustard cup that can be placed ina bain marie. Probably a long shot but worth a try! Savarin molds have been around since the 19th century. Once fully coolpat yourself on the back and get ready for something special. Notice this formula calls for Gold Instant yeast (osmotolerant yeast) because this bread has a lot of sugar in it.
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