Epices Douces (English Breads and Yeast Cookery)
2 parts ginger
1 part pepper (white)
1 part cloves
1 part nutmeg
1 part cinnamon
Saturday, March 31, 2018
26 March 2018
Salty Vanilla Frozen Custard (Jeni's Splendid Ice Cream Desserts, modified)
660g whole milk (2 3/4c)
120g egg yolks (6 large)
30g neufchatel (2T cream cheese)
4g salt (3/4tsp)
15g vanilla (1T)
240g cream (1c)
150g sugar (3/4c)
25g tapioca syrup (2T corn syrup)
6g tapioca starch (1 2/3T cornstarch)
660g whole milk (2 3/4c)
120g egg yolks (6 large)
30g neufchatel (2T cream cheese)
4g salt (3/4tsp)
15g vanilla (1T)
240g cream (1c)
150g sugar (3/4c)
25g tapioca syrup (2T corn syrup)
6g tapioca starch (1 2/3T cornstarch)
24 March 2018
Angel food cake (modified)
436g egg whites (15 large, 1 bantam)
436g sugar
1T vanilla extract
Mix on low 1 minute, increase to 4 for 3 minutes.
Add 2T lemon juice & 1/4tsp salt (Morton kosher). Increase speed to 6 and whip 3 minutes more.
Increase to 8 and whip 2-4 minutes, until it's like a slightly runny soft serve. (It was pretty much to this point before we increased the speed--go by visual cues, not times in future. I didn't this time because of the huge discrepancy.)
Fold in 140g bleached cake flour, spoon into 10" tube pan and bake at 350*F for about 45 minutes. Should be puffed, golden blond, and firm, 206*F.
It does not tell you to cut through the batter with a butter knife. Do this, unless you like large air bubbles. I would also say golden brown. Mine was blond, and it was slightly underdone.
436g egg whites (15 large, 1 bantam)
436g sugar
1T vanilla extract
Mix on low 1 minute, increase to 4 for 3 minutes.
Add 2T lemon juice & 1/4tsp salt (Morton kosher). Increase speed to 6 and whip 3 minutes more.
Increase to 8 and whip 2-4 minutes, until it's like a slightly runny soft serve. (It was pretty much to this point before we increased the speed--go by visual cues, not times in future. I didn't this time because of the huge discrepancy.)
Fold in 140g bleached cake flour, spoon into 10" tube pan and bake at 350*F for about 45 minutes. Should be puffed, golden blond, and firm, 206*F.
It does not tell you to cut through the batter with a butter knife. Do this, unless you like large air bubbles. I would also say golden brown. Mine was blond, and it was slightly underdone.
Thursday, March 22, 2018
21 March 2018
Knerken (Classic German Baking, modified)
120g high fat butter (Sierra Nevada vat cultured), melted and browned
2tsp ground cardamom (2 tsp pods=16pods=5g=3.6g seeds)
90g sugar
1 egg
250g flour
1/2tsp baking ammonia
1/4tsp salt
Blend cooled butter, cardamom, sugar and egg. Whisk together flour, ammonia, and salt. Add to butter mixture and mix well. Roll into two 7" logs and chill at least two hours. Cut into 8mm slices. Brush with milk and bake at 350*F for 15-20 minutes, until golden and fragrant.
120g high fat butter (Sierra Nevada vat cultured), melted and browned
2tsp ground cardamom (2 tsp pods=16pods=5g=3.6g seeds)
90g sugar
1 egg
250g flour
1/2tsp baking ammonia
1/4tsp salt
Blend cooled butter, cardamom, sugar and egg. Whisk together flour, ammonia, and salt. Add to butter mixture and mix well. Roll into two 7" logs and chill at least two hours. Cut into 8mm slices. Brush with milk and bake at 350*F for 15-20 minutes, until golden and fragrant.
18 March 2018
Apple Dumplings (Good Cookery from Wales)
Peel and core the apples; then make a thin paste with two ounces of flour and one ounce of fresh butter; rub the butter through the flour, then wet the paste with a quarter of a pint of milk, in which the yolk and white of an egg has been beaten up; when well blended, roll the paste out and cut it into squares; put one apple in the centre of every square of paste, and fill the hollow out of which the core was taken with sugar; wrap the paste neatly round the apples, so as to be quite round. Glaze with white of egg and a little white powdered sugar, and bake in a slow oven for half an hour.
2 Granny Smith apples, peeled and cored
60g flour
25g butter
1 egg, beaten
1oz milk
pinch salt
I think it took nearly an hour at 300*F. I'll try a slightly higher temp next time. And not quite so much milk; it was a very wet dough.
I think I've found the secret to the dumpling dough--milk! But not this much.
Corned Beef Plate Pie (Pies and Puds, modified)
Pastry: Filling:
300g flour 1 medium onion, diced
pinch salt 2 large carrots, diced
150g butter 2 celery stalks, diced
6T water Cook til softened, 5-10 minutes.
Mix and chill.
Add 1 large potato, cubed, to the filling. Cook another five minutes or so. Stir in 340g tin of corned beef, broken up. Add a splash of Worcestershire and a cup of water. Simmer 20 minutes or so, till carrots and potatoes are tender and most of the liquid has evaporated. Cool. If there's too much liquid, make some gravy. Stir in 1T fresh parsley before filling. Fill and bake on a pre-heated baking sheet 30-35 minutes at 400*F. Let sit 15-20 minutes before serving.
Try 200g flour and 100g butter for less leftover pastry next time.
Peel and core the apples; then make a thin paste with two ounces of flour and one ounce of fresh butter; rub the butter through the flour, then wet the paste with a quarter of a pint of milk, in which the yolk and white of an egg has been beaten up; when well blended, roll the paste out and cut it into squares; put one apple in the centre of every square of paste, and fill the hollow out of which the core was taken with sugar; wrap the paste neatly round the apples, so as to be quite round. Glaze with white of egg and a little white powdered sugar, and bake in a slow oven for half an hour.
2 Granny Smith apples, peeled and cored
60g flour
25g butter
1 egg, beaten
1oz milk
pinch salt
I think it took nearly an hour at 300*F. I'll try a slightly higher temp next time. And not quite so much milk; it was a very wet dough.
I think I've found the secret to the dumpling dough--milk! But not this much.
Corned Beef Plate Pie (Pies and Puds, modified)
Pastry: Filling:
300g flour 1 medium onion, diced
pinch salt 2 large carrots, diced
150g butter 2 celery stalks, diced
6T water Cook til softened, 5-10 minutes.
Mix and chill.
Add 1 large potato, cubed, to the filling. Cook another five minutes or so. Stir in 340g tin of corned beef, broken up. Add a splash of Worcestershire and a cup of water. Simmer 20 minutes or so, till carrots and potatoes are tender and most of the liquid has evaporated. Cool. If there's too much liquid, make some gravy. Stir in 1T fresh parsley before filling. Fill and bake on a pre-heated baking sheet 30-35 minutes at 400*F. Let sit 15-20 minutes before serving.
Try 200g flour and 100g butter for less leftover pastry next time.
11 March 2018
Yogurt Bread (Laurel's Kitchen Bread Book, modified)
Sponge:
450g bread flour
11g salt
60g brown sugar
150g yogurt
80g water\
4g instant yeast
9:50am-2pm, 65*F air temp
Dough:
450g flour (88g white wheat, remainder all purpose)
60g safflower oil
1 1/8 c water
6g salt
2:15pm-3pm, air temp 65*F, dough temp 77*F.
2nd rise: 3pm-3:30pm.
Sponge:
450g bread flour
11g salt
60g brown sugar
150g yogurt
80g water\
4g instant yeast
9:50am-2pm, 65*F air temp
Dough:
450g flour (88g white wheat, remainder all purpose)
60g safflower oil
1 1/8 c water
6g salt
2:15pm-3pm, air temp 65*F, dough temp 77*F.
2nd rise: 3pm-3:30pm.
Tuesday, March 6, 2018
4 March 2018
Petaluma Rye (Laurel's Kitchen Bread Book)
Whisk together; make a well:
750g whole wheat flour
130g rye flour
14g salt
43g buttermilk powder (calls for 300mL buttermilk, which would be added to the liquid measure)
Pour into well and mix in enough to resemble pancake batter:
175g hot water
45g honey (2T)
300mL water (because we use buttermilk powder)
26g oil (2T)
33g lemon juice (2T)
Mix in 5g instant yeast (7g active dry) and mix until dough comes together. Kneading will take a good 20 minutes. First rise: about an hour and a half, depending on temp. Second rise should take about half the time of the first rise. Shape and proof. Bake at 350*F about 45 minutes.
This was excellent.
Grapefruit Curd
Zest of one grapefruit (8g)
130g juice (from one grapefruit)
3 eggs
75g sugar
56g unsalted butter
pinch salt
Yielded 1 3/4c. I think grapefruit is best as marmalade.
Ham, Spinach, & Goat Cheese Crêpes (Classic Mary Berry, modified)
9oz teenage spinach, wilted & chopped (calls for 11oz baby)
4oz neufchatel cheese (calls for cream cheese)
150g goat cheese (calls for 100g)
2tsp whole grain mustard
100g diced ham
1/2tsp salt (calls for salt to taste)
pepper to taste
Green Chile Stew
1000g pork, cubed
1 medium onion, finely chopped
1/2c posole, soaked
1c black beans, cooked
1# green chiles, chopped (medium hot)
2 cloves garlic, minced
3 small potatoes, cubed
14-oz can diced tomatoes
water to cover
This was one of our better ones.
Whisk together; make a well:
750g whole wheat flour
130g rye flour
14g salt
43g buttermilk powder (calls for 300mL buttermilk, which would be added to the liquid measure)
Pour into well and mix in enough to resemble pancake batter:
175g hot water
45g honey (2T)
300mL water (because we use buttermilk powder)
26g oil (2T)
33g lemon juice (2T)
Mix in 5g instant yeast (7g active dry) and mix until dough comes together. Kneading will take a good 20 minutes. First rise: about an hour and a half, depending on temp. Second rise should take about half the time of the first rise. Shape and proof. Bake at 350*F about 45 minutes.
This was excellent.
Grapefruit Curd
Zest of one grapefruit (8g)
130g juice (from one grapefruit)
3 eggs
75g sugar
56g unsalted butter
pinch salt
Yielded 1 3/4c. I think grapefruit is best as marmalade.
Ham, Spinach, & Goat Cheese Crêpes (Classic Mary Berry, modified)
9oz teenage spinach, wilted & chopped (calls for 11oz baby)
4oz neufchatel cheese (calls for cream cheese)
150g goat cheese (calls for 100g)
2tsp whole grain mustard
100g diced ham
1/2tsp salt (calls for salt to taste)
pepper to taste
Green Chile Stew
1000g pork, cubed
1 medium onion, finely chopped
1/2c posole, soaked
1c black beans, cooked
1# green chiles, chopped (medium hot)
2 cloves garlic, minced
3 small potatoes, cubed
14-oz can diced tomatoes
water to cover
This was one of our better ones.
2 March 2018
Zuckekuchen (Classic German Baking, Luisa Weiss)
250g flour
1 tsp instant yeast (5g)
120g whole milk
75g sugar (50g)
1 egg yolk
40g butter, melted (softened, added gradually)
1/8 tsp salt (pinch)
Put all but the butter into the bread machine pan, select dough cycle. Add butter by the tablespoon after the dough has mostly come together.
Roll or stretch out to fit 9x13 pan (line with parchment for ease of removal). Dimple dough and scatter 60g butter (we prefer salted here) and 50g sugar over it. Let rest 20 minutes or so and then bake at 350*F for 20-25 minutes, until golden and bubbly.
This one turned out so much better than the first one (last summer). I guess I'm just crap at kneading.
250g flour
1 tsp instant yeast (5g)
120g whole milk
75g sugar (50g)
1 egg yolk
40g butter, melted (softened, added gradually)
1/8 tsp salt (pinch)
Put all but the butter into the bread machine pan, select dough cycle. Add butter by the tablespoon after the dough has mostly come together.
Roll or stretch out to fit 9x13 pan (line with parchment for ease of removal). Dimple dough and scatter 60g butter (we prefer salted here) and 50g sugar over it. Let rest 20 minutes or so and then bake at 350*F for 20-25 minutes, until golden and bubbly.
This one turned out so much better than the first one (last summer). I guess I'm just crap at kneading.
Thursday, March 1, 2018
Zucherkuchen
Für den Teig:
500g Weisenmehl
1 Prise Salz
100g Marg.
-1/4 L Milch
50g Hefe (40g)
100g Zucker
Für den Belag:
etwas süße Sahne
+75g Butter
150g Zucker
from Kulinarische Genüsse von gestern und heute, 1984, p.102.
500g Weisenmehl
1 Prise Salz
100g Marg.
-1/4 L Milch
50g Hefe (40g)
100g Zucker
Für den Belag:
etwas süße Sahne
+75g Butter
150g Zucker
from Kulinarische Genüsse von gestern und heute, 1984, p.102.
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