Paul Hollywood Baps
175g white wheat
200g ap flour
5g instant yeast
7g salt
30g sugar
30g butter
250g water
10-15min, 425°F.
This is the standard burger bun recipe now.
Showing posts with label Cook's Illustrated. Show all posts
Showing posts with label Cook's Illustrated. Show all posts
Thursday, May 6, 2021
Monday, March 11, 2019
Wheatberry Pancakes Master Recipe
Wheatberry Pancakes (Cook's Illustrated 2015 Annual)
270g wheat berries (1 1/2c)
50g sugar (2T)
3/4tsp salt
60g buttermilk powder (1 1/2c buttermilk)
60-65g oil (5T)
2 eggs
1 1/2tsp powder
1/2tsp soda
(1 1/4c water)*
Process berries, sugar, salt, and buttermilk powder in blender on high until as fine as possible (2-3 min). Remove to a bowl. Place 1c water (buttermilk) in blender and pour wheatberry mixture on top. Blend on high, adding water (buttermilk) and/or adjusting speed as needed to maintain the vortex, until mixture is thick and only small lumps remain (about 3 minutes). Add oil, eggs, and any remaining water (buttermilk) and blend til fully mixed, about 30 seconds. Add powder and soda** while blender is running; blend until incorporated, about 15 sec.
Heat 1tsp oil in nonstick skillet. Wipe out excess oil with paper towel. Using 2oz ladle (1/4c), gently spread batter into 4" circle. Cook until bubbles are just beginning to break--edges should be set. Flip & cook til golden, 1-2 minutes more. Makes about 15.
Notes:
*This water is only needed if using buttermilk powder.
**Adding the soda first has caused issues with incorporation. Add the together, or powder first.
Using an 1/8c ladle. we get 22-24 pancakes.
270g wheat berries (1 1/2c)
50g sugar (2T)
3/4tsp salt
60g buttermilk powder (1 1/2c buttermilk)
60-65g oil (5T)
2 eggs
1 1/2tsp powder
1/2tsp soda
(1 1/4c water)*
Process berries, sugar, salt, and buttermilk powder in blender on high until as fine as possible (2-3 min). Remove to a bowl. Place 1c water (buttermilk) in blender and pour wheatberry mixture on top. Blend on high, adding water (buttermilk) and/or adjusting speed as needed to maintain the vortex, until mixture is thick and only small lumps remain (about 3 minutes). Add oil, eggs, and any remaining water (buttermilk) and blend til fully mixed, about 30 seconds. Add powder and soda** while blender is running; blend until incorporated, about 15 sec.
Heat 1tsp oil in nonstick skillet. Wipe out excess oil with paper towel. Using 2oz ladle (1/4c), gently spread batter into 4" circle. Cook until bubbles are just beginning to break--edges should be set. Flip & cook til golden, 1-2 minutes more. Makes about 15.
Notes:
*This water is only needed if using buttermilk powder.
**Adding the soda first has caused issues with incorporation. Add the together, or powder first.
Using an 1/8c ladle. we get 22-24 pancakes.
Tuesday, April 3, 2018
31 March 2018
Southern Cornbread (The New Best Recipe, halved, modified)
Whisk together: 50g cornmeal
1 tsp sugar
1/4 tsp salt
1/2 tsp powder
1/8 tsp soda
10g buttermilk powder
Stir to make a stiff mush: 40g boiling water
25g cornmeal
Whisk into mush: 3/8c water
1 bantam egg (half a large egg)
Stir dry into wet. Bake at 450*F for 8-12 minutes.
This amount fit perfectly into the perch pan. It also released beautifully.
Cornbread (Whole Grain Baking, halved, modified)
Whisk together: 140g cornmeal
50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
50g flour (again, the gluten-free blend)
1tsp powder
1/2 tsp soda
1/2 tsp salt
25g buttermilk powder
Whisk together: 1c water
40g honey
1 egg
4T butter, melted (I found the butter in the microwave after baking. Oops.)
Stir wet into dry, bake at 450*F 8-10 minutes (took 15).
The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.
Whisk together: 50g cornmeal
1 tsp sugar
1/4 tsp salt
1/2 tsp powder
1/8 tsp soda
10g buttermilk powder
Stir to make a stiff mush: 40g boiling water
25g cornmeal
Whisk into mush: 3/8c water
1 bantam egg (half a large egg)
Stir dry into wet. Bake at 450*F for 8-12 minutes.
This amount fit perfectly into the perch pan. It also released beautifully.
Cornbread (Whole Grain Baking, halved, modified)
Whisk together: 140g cornmeal
50g whole wheat pastry flour (we used Bob's Red Mill Gluten-free Flour blend
50g flour (again, the gluten-free blend)
1tsp powder
1/2 tsp soda
1/2 tsp salt
25g buttermilk powder
Whisk together: 1c water
40g honey
1 egg
4T butter, melted (I found the butter in the microwave after baking. Oops.)
Stir wet into dry, bake at 450*F 8-10 minutes (took 15).
The flour blend tasted quite beany before baking, but fine after. These filled both the perch and the stick pans to overflowing, with some left over. They released ok from the perch pan, but stuck like crazy to the stick pan.
Monday, February 26, 2018
18 February 2018
French Pancakes (Mary Berry and Alison Uttley)
4T butter, softened
65g sugar (1/3c)
2 eggs, beaten
70g flour (1/2c self raising)
1 1/4c milk, heated to just below boiling
Cream together the butter and sugar. Beat in the eggs gradually. Fold in the flour. Stir in the milk. Bake about 20 minutes at 375*F.
Mary Berry calls for a 3" muffin tin; I wonder if a muffin top tin would work better. Alison Uttley baked hers in tea saucers.
Alison Uttley's recipe doesn't call for any raising agent. She also specifies warm milk, but that the milk will curdle the eggs. That sounds more on the hot side to me.
Very sweet, but quite tasty. I'd cut the sugar a bit next time.
Best Ever Brownies (Mary Berry)
375g chocolate (Lindt 78%)
250g margarine (butter)
2tsp instant coffee (espresso powder)
2T hot water
2 eggs
250g caster sugar
1 tsp vanilla (1 capful)
90g self raising flour
175g walnut pieces
250g chocolate chips
Melt chocolate and butter together. Dissolve espresso in hot water. Stir in eggs, sugar, and vanilla. Beat in chocolate. Fold in flour and walnuts, then chocolate chips. Pour into greased and parchmented 9x13 and bake 40-45 minutes at 375*F. Don't overbake! The crust should be dull and crisp and the center gooey.
I overbaked. So, good but not great. Also, I'll cut the butter next time.
Garam Masala (Serious Eats, halved)
3-4 green cardamom pods, husked
10g coriander
5g cumin
6g black pepper
2g cloves
2g fennel
3g cinnamon (1.5")
0.5g star anise (1 podlet)
1g ground nutmeg or mace
Toast all but the nutmeg/mace (2 minutes or so, over medium heat). Add nutmeg/mace and grind.
Kartoffel-Strudel
Strudelteig: (strudel dough)
250g Mehl (flour)
2 El Öl (2T oil)
150mL Wasser (water)
Salz (salt)
Fülle: (filling)
800g Kartoffeln roh (raw potatoes)
1 Stk Zwiebel (?unit? onion)
1 Stk Knoblauchzehe (?unit? garlic)
250g Sauerrahm (sour cream)
1 Stk Hühnerei Eigelb (chicken egg yolk)
100g Käse, beliebig (cheese, optional)
Salz, Pfeffer, Muskatnuss (salt, pepper, nutmeg)
125g flour
1T oil
75mL water
1/2tsp salt
400g potato, grated
1/2 medium onion
1 clove garlic
125g greek-style yogurt
1 bantam egg yolk
4T butter, softened
65g sugar (1/3c)
2 eggs, beaten
70g flour (1/2c self raising)
1 1/4c milk, heated to just below boiling
Cream together the butter and sugar. Beat in the eggs gradually. Fold in the flour. Stir in the milk. Bake about 20 minutes at 375*F.
Mary Berry calls for a 3" muffin tin; I wonder if a muffin top tin would work better. Alison Uttley baked hers in tea saucers.
Alison Uttley's recipe doesn't call for any raising agent. She also specifies warm milk, but that the milk will curdle the eggs. That sounds more on the hot side to me.
Very sweet, but quite tasty. I'd cut the sugar a bit next time.
Best Ever Brownies (Mary Berry)
375g chocolate (Lindt 78%)
250g margarine (butter)
2tsp instant coffee (espresso powder)
2T hot water
2 eggs
250g caster sugar
1 tsp vanilla (1 capful)
90g self raising flour
175g walnut pieces
250g chocolate chips
Melt chocolate and butter together. Dissolve espresso in hot water. Stir in eggs, sugar, and vanilla. Beat in chocolate. Fold in flour and walnuts, then chocolate chips. Pour into greased and parchmented 9x13 and bake 40-45 minutes at 375*F. Don't overbake! The crust should be dull and crisp and the center gooey.
I overbaked. So, good but not great. Also, I'll cut the butter next time.
Garam Masala (Serious Eats, halved)
3-4 green cardamom pods, husked
10g coriander
5g cumin
6g black pepper
2g cloves
2g fennel
3g cinnamon (1.5")
0.5g star anise (1 podlet)
1g ground nutmeg or mace
Toast all but the nutmeg/mace (2 minutes or so, over medium heat). Add nutmeg/mace and grind.
Kartoffel-Strudel
Strudelteig: (strudel dough)
250g Mehl (flour)
2 El Öl (2T oil)
150mL Wasser (water)
Salz (salt)
Fülle: (filling)
800g Kartoffeln roh (raw potatoes)
1 Stk Zwiebel (?unit? onion)
1 Stk Knoblauchzehe (?unit? garlic)
250g Sauerrahm (sour cream)
1 Stk Hühnerei Eigelb (chicken egg yolk)
100g Käse, beliebig (cheese, optional)
Salz, Pfeffer, Muskatnuss (salt, pepper, nutmeg)
125g flour
1T oil
75mL water
1/2tsp salt
400g potato, grated
1/2 medium onion
1 clove garlic
125g greek-style yogurt
1 bantam egg yolk
30 January 2018
Best Easy Chocolate Cake (Cook's Illustrated)
Whisk together:
7.5oz flour
7oz sugar (200g)
1/2tsp soda
1/2tsp salt
Mix together:
2oz Dutch process cocoa (55g natural)
2oz bittersweet chocolate (Ghiradelli Intense Dark w/ Cocoa Nibs)
1c hot black coffee
Whisk in:
2/3c mayonnaise (160g)
1 egg
2 tsp vanilla (1 capful)
Stir into dry ingredients. Bake in an 8" pan 30-35 minutes at 350*F.
This is an ok cake. Definitely not best.
Buttermilk Not Soft Serve (Jeni's Splendid Ice Cream Desserts)
300g heavy cream (1.25c)
85g cream cheese (3oz)
1/4tsp salt
130g sugar (2/3c)
36g tapioca syrup (2T corn syrup)
600g buttermilk (2 1/2c)
6g tapioca starch (2T cornstarch)
Measure cream (reserving 3-4T) into saucepan along with tapioca syrup and suger. Mix tapioca starch with the reserved 3-4T of the cream and set aside. Whisk together cream cheese and salt and set aside.
Bring cream mixture to a boil and boil for 4 minutes. Whisk in starch mixture (bring back to a boil if using cornstarch). Whisk into cream cheese, and pour in buttermilk. Cool, cure, and churn.
Whisk together:
7.5oz flour
7oz sugar (200g)
1/2tsp soda
1/2tsp salt
Mix together:
2oz Dutch process cocoa (55g natural)
2oz bittersweet chocolate (Ghiradelli Intense Dark w/ Cocoa Nibs)
1c hot black coffee
Whisk in:
2/3c mayonnaise (160g)
1 egg
2 tsp vanilla (1 capful)
Stir into dry ingredients. Bake in an 8" pan 30-35 minutes at 350*F.
This is an ok cake. Definitely not best.
Buttermilk Not Soft Serve (Jeni's Splendid Ice Cream Desserts)
300g heavy cream (1.25c)
85g cream cheese (3oz)
1/4tsp salt
130g sugar (2/3c)
36g tapioca syrup (2T corn syrup)
600g buttermilk (2 1/2c)
6g tapioca starch (2T cornstarch)
Measure cream (reserving 3-4T) into saucepan along with tapioca syrup and suger. Mix tapioca starch with the reserved 3-4T of the cream and set aside. Whisk together cream cheese and salt and set aside.
Bring cream mixture to a boil and boil for 4 minutes. Whisk in starch mixture (bring back to a boil if using cornstarch). Whisk into cream cheese, and pour in buttermilk. Cool, cure, and churn.
Subscribe to:
Posts (Atom)