I haven't baked yet, but I'm planning to make Claire Saffitz's (Dessert Person) Malted "Forever" Brownies over the weekend.
BakerAunt, while I was leafing through the book to get to the recipe, I found her recipe for "Aunt Rose's Mondel Bread," also know as Mandel or Mandelbrot. I'm giving you a link because they are made with oil, not butter. That is to keep them pareve and the recipe has been in her family for 4 generations. Like a biscotti but only baked once. Food52 had a copy of the recipe
https://food52.com/recipes/84478-best-mondel-bread-recipe
They're good, but so far no 2 batches have come out quite the same, one was too soft in the middle, two were a bit too hard in the middle (the last one about as hard as biscotti), one was probably scorched on the bottom, the first batch was the best so far. I'm going to drop the temperature 25 degrees for the next one.
But if I keep making the ChallaPrince's challah recipe, I'll probably keep making these cookies because he has you use an egg yolk wash on them, and this is a quick way to use up the egg whites.
I miss having sister time.
Before I baked the Key Lime Tartlets last week, I did a google search for egg white recipes, as the tartlets would use three egg yolks. On Wednesday, I used one of the whites to bake a recipe from Epicurious:
https://www.epicurious.com/recipes/food/views/3-ingredient-hazelnut-cookies
Note: It uses a pinch of salt, so it is actually a 4-ingredient recipe.
My husband is not fond of hazelnuts, and I had no whole ones, so I substituted pecans, as one reviewer also did. I toasted the pecans for 12 minutes at 350F, which was fine, before using my small food processor to coarsely grind them. I used the whisk attachment with my hand mixer to whisk the egg and salt, then folded in the sugar and the pecans. I used my Zeroll Scoop #40 to form the cookies, ending up with ten rather than twelve. I baked them on the third rack up (a bit above center) for 18 minutes. These ae a light cookie (gluten-free) and are crisp on the edges and chewy in the center. The recipe is a keeper for when I have a leftover egg white.
A Washington Post article (behind their paywall, I"m sure) says that shrinkflation has returned, as packages are getting smaller to keep the price the same. So pay attention to your recipes, ones that call for a 'can' of something might not perform the same.
Love your peach tree, Len! I shared the photo with Will because he's been propagating pineapple tops and native plants (weeds to some). He thought it was great.
We've had a bout of powdery mildew, but we seem to have come through it thanks to Will's diligence. The cucumbers did not succumb and they are one of the powdery mildew resistant seeds I bought. He's had to pull a couple of cherry tomato plants because they wilted - looks like it is bacterial wilt, so it was a good thing. Hopefully, he can stop it from spreading to other plants. We should have eggplants in a few days.
Dinner tonight will be my sourdough pan pizza. I remembered to set out the sourdough, thaw a package of Canadian bacon, thaw a chunk of mozzarella. After I mixed the dough and set it for its first rise, I realized: I have no pizza sauce. Oops. I pulled out a can of Muir Glen fire-roasted tomatoes. I heated some olive oil, added minced garlic, then the tomatoes and cooked them down until thick.
I will top the pizza with the sauce, Canadian bacon, mozzarella, mushrooms, green onion, black olives (these on my half) and Parmesan cheese.
BakerAunt, I don't know whether this source has what you need, but . . .
. . . . I purchased Chicago Metallic (I think) 1/4 sheet pans & a 4 quart dough bucket from: wasserstrom.com
Thanks, Mike. I checked, and they do not have that size. I did some googling and find that a 2/3 sheet pan seems to be the size that is being sold. (15x21). I note that it also comes in different gauges, and the higher the number (and thinner the sheet), the cheaper it is. I want a heavier baking sheet, like the large flat Vollrath ones I own. Those came from the cooking.com site that was bought by some other company and cannibalized. (I miss them.)
Webresraurant has one for $7.88, but it is 18 gauge.
Amazon has a 15x21 for $15.81. The description does not specify, but a reviewer comments that it is 10 gauge.
My experience is that heavier pans bake better with less overbrowning on the bottom.
I have 3/4 sized sheet pans (they're about 15 3/4 by 21 3/4) that I get from a restaurant supply store in Pittsburgh (Penn Fixture and Supplies), they are on the web and do mail order. Never had them warp on high heat. Vollrath pans should work in high heat, too. You want pans with an edge that's rolled around a wire frame, that keeps them from warping.
After baking my Rosetta Rolls, I decided that I would either need to do them next time as two batches or buy a larger pan. King Arthur has a heavy, extra-large sheet pan 15x20 1/2 inches, and I was thinking of taking advantage of their sale. (I could find enough to get the 20% discount.) However, the pan is rated to 450F, and the Rosetta rolls bake at 500F. A couple of posters also mentioned that the pans warp at high heat.
I'm wondering if anyone can recommend a pan of this size that would be ale to withstand higher heat. I'm not sure where to look.
Maybe "so much work" is not the correct phrase. The rolls have two long resting periods, so working out the timing Is the tricky part. I need to be sure that I have two consecutive days when I can do what the rolls need, when they need it, even though it is not a lot of hands-on time. The bread machine doing the kneading is a big help.
I suspect the pasta machine the poster used, and the way he made up his balls probably adds at least 90 minutes direct hands-on time, and that does not include setting up and cleaning the pasta machine (and I do not have a pasta machine).
Here is what Leader says: Italian bakers are judged on the size of the hollow (my best rolls have had air pockets the size of a golfball" [sic]).
He also says it is a "very stiff, extremely active dough." Certainly the BRM artisan bread flour made for a more manageable dough than half KABC AP and half the BRM artisan bread flour, although I would not necessarily call it stiff.
He does specify "unbleached bread flour preferably high-gluten." I am wondering about trying the KABC high-gluten flour.
That was WAY too much marjoram, Italian Cook. My pea soup recipe only calls for 1/4 tsp. (makes about 8 cups), and I can just taste it, along with the 1/2 tsp. thyme. Just that tiny amount adds to the soup, and I would miss it without, but more would overpower it.
If the camera has a SDHC chip and your computer has a chip reader, you might be able to read them that way. That's how we get the pictures off our outdoor critter camera, as it is much faster than trying to do it via a wireless network connection that isn't very stable. (I like the critter camera pictures, the camera software not so much.)
It turns out that posting a picture may take a while, as I will need to figure out how to get it off the camera now that the software that came with the camera no longer works with the current Windows. (Clearly, I have been remiss in actually doing anything with all the pictures on the camera, as I am only just discovering this fact.) My husband and I will work on it--we might get lucky even though neither of us is techy--otherwise, my elder stepson is coming for a visit in June, and he probably knows what to do.
