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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!
Cage Free eggs at Trader Joe's are 3.49 a dozen. The ordinary eggs are still $7.49 a dozen. I'm baking pizza dough with a plain egg free recipe.
Hi Patty!!I did the Japanese Milk Bread from KAF recipes, only I had only 1/2 cup milk so I had to use only water to make the Tang-zhou paste, and had to use a little more water to disolve the yeast. I made 20 small rolls instead of 10 large ones. Came out nice and soft with a thin crisp brown crust.
I did mini scones with cranberry again. It was nice to have an excuse to heat up the oven on these cold mornings.
oops the pizza/pie dough recipe also calls for 1/2 cup water.
My favorite pizza dough started out life as a yeasted pie dough, 2 cups of flour, 1 egg, 1/4 cup oil, 1 tsp salt. It works great with whole wheat flour, the egg gives it more rise. I am now using it with all purpose flour due to its reliability.
I use a little more than a dozen eggs a week, mainly for breakfast. I've seen eggs in the last month for $4.69 a dozen and $3.99 a dozen.I did Apple Challah, KAF recipe yesterday. This ended up in a 9 x13 pan as I didn't have a round pan of the proper depth. I like the taste and texture, but it was very pale and didn't brown on the top or bottom.
I was wondering how scoop # related to tablespoons, but I searched the web and found this page.
Do you think its accurate? I only have two scoops #16 and #30 which are about 1/4 cup and 2 tablespoons
https://www.webstaurantstore.com/article/612/cookie-scoop-sizes.html#:~:text=When%20making%20medium%2Dsized%20cookies,cookie%20dough%20recipe%20usually%20spreads.The Chinese Walnut cookies turned out slightly sweet and crumbly reminding me more of shortbread cookies than anything else. The small ones turned out very well. Next time I might make them all half size, and see what happens if I don't leave them in a warm oven.
I have been dreaming of baking Chinese Walnut Cookies for years. Finally I decided to go for it despite not having all the ingredients,
Here is the recipe
https://thewoksoflife.com/chinese-walnut-cookies/I didn't have the cake flour so I used 1 3/4 cup all purpose flour and 1/4 cup cornstarch. This is the substitute mentioned in King Arthur Flour website. I didn't have any walnut halves so I just decided to use more walnut pieces on top.
However I was planning to do all the other steps correctly, when my father decided to come into the kitchen and cleaned things up a bit. Among the other things he did was get rid of the little bit of beaten egg I was saving for the tops of the cookies. Also he decided that the cookies were too big and divided one in half. I'm just glad that was the only one. This is my baking attempt and I want to be the only one playing with the instructions!!I made some Taiwanese Breakfast Bao from the King Arthur recipe and it turned out better than it has for quite a while. I made several changes in the recipe and I don't know which is responsible for the success. It had more salt, one teaspoon instead of 1/4 teaspoon, more baking poswer one teaspoon instead or 1/4, only 1/4 cup milk since I ran out and used water instead. The dough was thicker and firmer than normal and when cooked kept its form better. I probably had less liquid total than in other recipes. I've changed too many variables at once to figure out which was responsible for the improvement.
Looks wonderful!
I have a pan of Christmassy rolls with currants and orange peel and nutmeg and all spice. Most of the work was done with a stand mixer. How do other people get the fruit and peel evenly distributed? I'm not too good at this. After the second rise of the dough, I knead everything a little bit to make sure the base ingredients are well combined, than I roll or pat the dough out flat. I mix the fruit and peel together and then spread it out on the dough. Then I roll the dough up like a cinnamon roll and try to knead the fruit and peel in evenly. It never gets quite even there are always sections with more fruit but its the best I can manage. I let the dough rise again before I form it -- in this case into round rolls and bake it. I don't want to knead too much but I want to get the fruit evenly distributed.
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