14 March 2021

 King's Hawaiian Sweet Rolls (Todd Wilbur)

16oz flour, divided [454g]

3/4c sugar [150g]*

1T plus 2tsp quick yeast*

3/4tsp salt

1c water minus 1T [225g]

3T butter [42g]

2T milk

2T beaten egg

Mix half the flour with the sugar, yeast, and salt. Combine water, butter, & milk, and heat til butter is melted. Add to flour mixture, along with egg. Mix on medium for 1 minute. Add remaining flour and knead 2 minutes longer. Let rise til doubled. Form into 1.75oz [50g] balls and rise again. Bake at 375°F for 14-16 minutes [10 minutes with the lid on, 5-10 minutes longer to brown].

*Used 100g sugar and 1T instant yeast.

22 November 2020

 Soft Peasant Sandwich Bread

768g flour (576 bread, 226g rye)

1T kosher salt (18g)

1T sugar

2 1/2tsp instant yeast (5g)

3c water

1/3c oil (67g olive)

17 July 2018

Sweet Chili Sauce (Todd Wilbur, modifed)

80g vinegar
130g sugar
4tsp chili garlic sauce (slightly heaped=30g)
1/2tsp salt
2tsp tapioca starch
2T water

Bring to a boil for 1 minute. Let cool.

We didn't have the plain sambal olek, so used chili garlic (which I'm pretty sure is sriracha that hasn't been pureed) instead, and skipped the additional garlic. This is really good on salmon.

Sweet Chili Sauce Master Recipe

Sweet Chili Sauce (Top Secret Recipes, modified)

40mL vinegar
30mL water
2 tsp cornstarch
1/4c corn syrup
75g sugar
2tsp chili sauce (sambal olek)
1/4tsp salt
1/4tsp garlic powder
pinch cayenne

Stir together vinegar and water. Whisk in cornstarch. Stir in remaining ingredients. Heat over medium, stirring often to a full boil. Boil one minute, remove from heat and cool. Makes about 1/2c.

9 December 2017

Gummy Bears

1-3oz box Jell-O (we used cherry)
1 pkg unflavoured gelatin (7g)
1/4tsp citric acid
1/4c corn syrup, glucose, or tapioca syrup (80g)
1/3c room temp water

Stir together gelatins and citric acid. Add corn syrup and water, and stir gently (to avoid air bubbles, cosmetic only). Let sit for 5 minutes so the gelatin can bloom. Stir gently, then microwave on high for 30 seconds. Stir then heat for 15 seconds, stir, heat 15 sec, stir...for a total heating time of 1 1/2 minutes. Let set for ten minutes. It should clear up a fair amount. Spray molds with oil spray. Pour into molds using a measuring cup with a pouring lip (the eyedroppers that come with the molds don't work well). Let set 30 minutes, then refrigerate for 30 minutes. Remove from molds and set them on their little butts for 48 hours. Lay them on their backs for 24 hours. If they're not chewy enough, leave them out, tossing them around a bit. Store in an air-tight container, tossed with a tiny pinch of cornstarch to keep them from sticking together--if you don't eat them all up first!