BakerAunt
Forum Replies Created
-
AuthorPosts
-
I missed it.
We had more of the turkey, microwaved fresh broccoli, and the first sweet corn of the season.
Advancing the stuck thread. Sigh.
While I'm at it--Aaron, for putting batter into pans for baked doughnuts, I've had success (depending on the thickness of the batter) with the so-called pancake pen.
Thank you, everyone. Clearly, these will not be what I need.
I have been craving English Muffins, specifically the Easy Buckwheat Oat English Muffins (recipe here at Nebraska Kitchen), on which to use the jam left over from canning. On Saturday, I made them, but I am out of practice, and so these will not win any prizes on appearance. I hope that the taste will at least be good.
I used the bread machine this time, and I think it works better than the stand mixer for this recipe. I replaced the milk with buttermilk, except for ¼ cup which I replaced with water to proof the yeast. I added 2 Tbs. of flax meal, and I replaced the 2 Tbs. sugar with honey. These are changes I have made before. I replaced 3 Tbs. butter with 2 1/2 Tbs. canola oil. I added an additional tablespoon of bread flour as it was mixing.
This dough is always hard to handle, as it is very slack, and it is hard to form it into circles, and even harder to move those circles onto the griddle pans on the stove top. What I may do next time is use my new Zeroll 10 scoop and just plop balls of it down, let it rest the 20 minutes, then move those to the griddle and slightly flatten. I used a Stuab 11-inch crepe pan and a cast iron 10-inch skillets. The Staub pan works much better. The lowest flame on the burners seems to work best. Even with two pans, I still need to do the muffins in two batches, with three on each pan.
I got them too large and too flat. We will have some for breakfast tomorrow, but most of these I will freeze, since my experience is that buckwheat breads get moldy quickly, especially when the weather is warmer.
I had no idea, but I also misread the question. Not surprisingly, my answer was not correct.
I never liked the KAF unbleached cake flour, but I did like the Bob's Red Mill unbleached cake flour. I still have some in the refrigerator.
Cwcdesign--I will keep your mother in my prayers.
Here's a follow-up to last night's blueberry tart recipe.
First, I found a link to it:
https://www.encoreclubofnewcanaan.org/resources/Documents/Recipes/Fresh%20Blueberry%20Tart.pdfSecond, the tart is best if refrigerated overnight. My husband, who had cut himself a smaller piece, went back for more. I agree that the flavor is deeper the next day. So, I will be keeping this refreshing tart in my repertoire. It is delicious, even with the oil crust.
On Friday afternoon, I made a batch (three 8 oz. jars) of “seedless” blackberry jam. I do run the blackberries through a contraption with a crank and a metal blade and egg-shaped wooden piece. It takes out a lot of seeds, but some still get through. I have another three cups of the blackberry puree that results, so I’m hoping for enough additional blackberries to get to four cups. The blackberries come from our terrace and from our woodlands.
Aldi's has a "vulnerable" time on Tuesday and Thursday, from 8:30-9:30 a.m. So, when we go, it is on one of those days at that time. The Walmart was not that crowded. My husband did note that someone at the door was keeping track of how many people entered and exited.
The biggest issue was that people are either ignoring or do not realize that aisles are supposed to be one-way. It is written on the floor, so I think a lot of people miss it, and of course there is the "just grabbing the one thing I forgot." If they want one-way aisles to work, they will need to put up signs at eye level.
Even before the pandemic, we would choose off-times to shop to avoid crowds.
I also thought that they gave Bob's Red Mill short shrift. I prefer their bread flour to King Arthur's, and I am very happy with their whole wheat. I'm only sorry that they stopped carrying their white whole wheat, not to mention their unbleached cake flour.
I guessed correctly.
Non Sequitur has a relevant comic today:
Your bread sounds tasty, Skeptic.
It is time for another blueberry dessert. I have a recipe from an old issue of Bon Appetit (back when they were doing features with recipes for whole meals) for Fresh Blueberry Tart. I decided to try it, using a ¾ recipe of my oil pie crust rather than what looks like a delicious butter shortbread crust. (sigh) The recipe specifies a 10-inch tart pan, but of course what I have are 11-inch and 9 ½ inch, so I used the smaller one. I blind baked the crust, then cooled it.
The filling, with 2 cups of the blueberries mashed, is cooked on the stove top, then mixed with the other 4 cups of fresh blueberries before being put into the tart shell and refrigerated for at least an hour. The ring came off nicely from around the tart, and I was able to slide a very large “cake mover” underneath to get it off the tart pan bottom and onto a platter. It cuts nicely and makes for a nice presentation. I like the fresh flavor of the four cups of uncooked blueberries give it; my husband says he prefers the blueberries cooked, as in a regular pie, but he still ate all of his slice.
-
AuthorPosts
