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 paul hollywood. Show all posts
Showing posts with label paul hollywood. Show all posts
Thursday, May 6, 2021
Saturday, March 31, 2018
28 March 2018
Epices Douces (English Breads and Yeast Cookery)
2 parts ginger
1 part pepper (white)
1 part cloves
1 part nutmeg
1 part cinnamon
2 parts ginger
1 part pepper (white)
1 part cloves
1 part nutmeg
1 part cinnamon
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)
Thursday, March 22, 2018
18 March 2018
Apple Dumplings (Good Cookery from Wales, Lady Llanover)
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.
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