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Congratulations. I hope she likes it there.
I did Hot Cross Buns based on a Potato Roll recipe. Less fat and a chewier texture than the last batch.
That must have been scary. I am glad you have power now.
I did another batch of Hot Cross Buns -- same recipe but this time they were allowed to cool in peace and I didn't lose any. Delicious and soft. I think I am going to try a different recipe with less butter and maybe less sugar next time.
I had a small batch of Hot Cross Buns come out of the oven Sunday morning. They looked beautiful but were rather soft inside. Two were destroyed when my father moved them to a plastic container before they cooled down. He also objected to the proper cross on top saying they didn't need more sugar. The good news is that they were tasty.
I hope the egg prices go down. I'm about to start Easter baking and all my recipes are egg rich.
Friday, which is Pi day, I managed to bake a salmon pie. I was thinking of it all week, but was forcing myself to wait until after the taxes were calculated to do anything so time consuming. The taxes took two days and three or four tries, as the software had a tendency to blow up on me and erase my work.
The recipe I used was mainly this one, with my favorite oil pie crustIt turned out very pretty with a great crust, but the filling was a little bland. I was eating it with minced pickles and buttermilk dip. The dip was left over from a friend's party, and worked as a tarter sauce substitue This added some needed flavor. Most of the pie is currently in the freezer, and I hope it will reheat without problems. It needs something flavor full, I think I will have to try mustard or cranberry sauce or chutney later.
Cinnamon rolls turned out fairly well. I let them have the final rise for nearly 15 hours so they were light and fluffy. I made much smaller half size rolls then the recipe recommended, 20 instead of 10. I have been eating them unfrosted and they might benefit from a sugar glaze as the dough isn't very sweet.
I found that you have to scald milk when using whole wheat flour, but with all white flour sometimes you can skip that without serious consequences. There I've gotten more careful as I've gotten more experienced and I always scald the milk now.
I'm irritated that this recipe for KAF website is omitting such a standard step. There are enough ways that a bread recipe can fail without deliberately leaving out something so simple.
I changed the mixing/kneading instructions also and don't know how long I actually kneaded it since I worked in stages. The stages went -- mix in ingredients except for butter. Stir until all flour is incorporated. Let dough sit for a while so flour can be absorbed by dough. Mix the dough by hand and machine, realize there are some dry spots. Let dough sit for a while longer. Knead the dough until done, or until you get bored. Cut up the butter. Knead in about 1/5 of the butter. Add more butter, knead in some more. Repeat process until all the butter is in the dough. Knead until the dough seems to be kneaded enough. Let dough rise until double. Make into cinnamon rolls. Let rise . This is where I am at the moment. The dough seems to be rising slowly. Might not bake until late tonight or tomorrow.I am in the middle of doing the following KAF pillowy perfect cinnamon rolls.
I am following the ingredient list more than the directions because I like using a sponge, and letting the dough rest before seriously kneading it. I first started doing this with my first serious baking book years ago and because for a very long time I mixed the dough by hand. I am using a stand mixer now and the directions seem wierd even for it.
Firstly the directions call for the tangzhong to be added to "Cold Milk". Doesn't the milk need to be scalded first? Next the directions says that kneading by machine takes 10-12 minutes. Isn't this a bit long for a straight dough? Other recipes claim 5-7 minutes.
Here is the recipe for your perusal
https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipeBakerAunt;
the bread looks great. I tried some of BBA's recipes and found it worked better if I held back some of the dry ingredients so the poolish and soaker were both rather moist. It seemed to me that having more liquid let the poolish grow more and the flour in the soaker absorb more moisture. It also made the poolish and soaker easier to mix together. I added the other dry ingredients in after the two liquidish portions were combined.Chocomouse;
I'm sorry about your injury and hope it gets better soon.Congratulations! I never thought about pollination of hydroponic tomatoes. You don't have to take a little brush and go from flower to flower to pollinate?
I made pizza dough with 3/4 cup water and 2+ cups of flour, 2 tbs oil, yeast and salt. The flour is indeterminate since the original dough was far too soft and sticky and I just kept adding flour by the large spoonful. Probably 1/3 - 1/2 cup additional flour. I let it rise, kneaded in the oil, and let it rise some more. It was still a very soft dough at the end and spread easily in a 9x13 pan. I baked it for 5 minutes, tooked it out and put cheese and pepperoni on top and backed it for 10-15 minutes more util the cheese was bubbly and starting to brown. The pizza was good overall, the dough rather fine textured. Its an acceptable pizza dough but I prefer the recipe with an egg.
Len; That lunch looks great!
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