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When I make lavash pizza I usually put the cheese on top, and yeah, occasionally some of the toppings fall off. My wife prefers to have pepperoni on top of the cheese, so that it gets crisp.
I made a lavash pizza for supper on Thursday, and since I had fresh tomato sauce that I hadn't transferred to the freezer yet (I did that earlier today), I used a pastry brush to very lightly brush the surface of the lavash with tomato sauce. That gave a hint of tomato taste to the crust and was all the sauce it needed.
The toppings were artichoke hearts (quartered), canned mushrooms, tomato slices, diced honey ham and the cheeses were shredded whole milk mozzarella and sliced havarti.
September 21, 2019 at 10:30 am in reply to: Stella Parks on Creaming and on Scraping the Bowl #18330My understanding of the flex beaters is that you have to have the right one for your bowl size and shape. That's true for other types of beaters as well, of course.
I find it interesting the KA's initial reaction to the third party flex beaters was to say that using them could void your warranty, and then they came out with their own line of them.
September 20, 2019 at 9:26 pm in reply to: Epicurious 4 levels series — Episode 15: Cinnamon rolls #18324I don't understand the allure of coconut sugar. It has a glycemic index of 54 (one source says 30), compare to 60 for table sugar, so it is a little better. I can't find a sweetness index for it but it is not as sweet as table sugar. (One source estimated it has 75% of the sweetness of table sugar.) It also costs somewhere around 3X what table sugar costs.
The inulin and minerals in it might have some minor benefits.
September 20, 2019 at 2:28 pm in reply to: Epicurious 4 levels series — Episode 15: Cinnamon rolls #18311There are a number of recipes out there for a vegan challah, no butter, milk, or eggs.
September 20, 2019 at 12:03 pm in reply to: Epicurious 4 levels series — Episode 15: Cinnamon rolls #18303I would assume a level 3 (eg, professional) baker would do virtually everything from scratch.
September 19, 2019 at 10:15 pm in reply to: Epicurious 4 levels series — Episode 15: Cinnamon rolls #18296This recipe may have potential, not much butter in it:
September 19, 2019 at 2:42 pm in reply to: Epicurious 4 levels series — Episode 15: Cinnamon rolls #18293I've seen a cinnamon roll recipe that had you brush the surface of the dough with rum or some other distilled spirit before putting on the filling, which sounded like an interesting idea but is something I'd probably never do, because my wife hates a rum taste.
September 19, 2019 at 2:33 pm in reply to: Epicurious 4 levels series — Episode 15: Cinnamon rolls #18290I have a 6x6 pan that I got at an auction or garage sale some years ago. I think I made them in an oversized muffin tin once, too.
The challenge with that is that most sources recommend you not leave any of the spots empty, because baking in a pan with some spots full and some empty can warp the pan or damage the non-stick surface (if it has one.) Usually I throw some water in the unfilled spots, but that has its own set of problems.
September 19, 2019 at 10:32 am in reply to: What are You Baking the Week of September 15. 2019? #18279There's a macarons class at the local CC in October, I'm planning to take it. Good quality almond flour isn't cheap, and the fillings usually involve a heavy cream ganache.
September 18, 2019 at 10:09 pm in reply to: Epicurious 4 levels series — Episode 15: Cinnamon rolls #18274I don't make sweet rolls or desserts very often, too many carbs in them. I did find a recipe for just 4 cinnamon rolls that I've made on those occasions where you just have to have a cinnamon roll!
There are quite a few small-batch recipes out there, after studying them for a while, I went with this one:
Cinnamon Rolls for 2 (4 rolls)September 18, 2019 at 9:30 pm in reply to: Epicurious 4 levels series — Episode 15: Cinnamon rolls #18271I thought it was fascinating that the professional cut her dough into strips before rolling them up. I may have to try that some time, if I can keep the dough block nicely rectangular so it has clean edges. I assume it would work with non-laminated dough as well. She made a compound butter so there wasn't a lot of leakage along the cuts, that's worth trying as well. She also baked them in separate individual pans, which helps maintain a uniform shape, which is a nice professional touch. (It's hard to read or watch something on baking and not get at least one idea from it.)
I have made cinnamon rolls with laminated dough, they were fantastic. I made them with laminated dough made using soft red winter wheat that I ground myself, so it was whole-meal. That dough made interesting croissants, too.
I've made pizza dough and let it sit out overnight, but I think it is better if I refrigerate it overnight and take it out about 3 hours before I plan to make pizza. Leaving it out overnight the dough gets a bit too 'beery' for me.
If you click on the URL in the first post in the thread, you'll see it references recalls by KAF and Aldi that were issued back in June, as well as one for Pillsbury. These all appear to be related to issues at an ADM mill.
I think it'll be fine left in the bag.
September 18, 2019 at 11:49 am in reply to: What are You Baking the Week of September 15. 2019? #18258I'm making Vienna bread today. Most of it will go in the freezer.
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