Posts Tagged ‘all purpose flour

31
Mar
21

vanilla yogurt pound cake

This is a modified recipe from all recipes.com. Since I did not have lemon flavored yogurt I used what was in the fridge, vanilla flavored yogurt and substituted lemon extract with vanilla extract. A nice crumb, lighter texture than a usual pound cake. Sweet enough for a dessert or a side, toasted/grilled with coffee., serve with fresh fruit, ice cream as you desire,

mise en place

  • 1 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) container of vanilla flavored yogurt

bring all ingredients to room temperature

oven @ 325 degrees farenheit

grease and flour your pan of choice

a typical cake mix procedure

cream the sugar and the butter till light and fluffy

beat in one egg at a time

add vanilla extract

sift the dry ingredients

to the the butter sugar blend, mix in the dry ingredients, wet ingredients, alternately ending with the dry.

mix just until incorporated.

place in pan , bake, test with toothpick or thermometer.

remove from oven and cool 1O minutes or so.

carefully turn out to a wire rack.

cool completely, enjoy

23
Aug
19

Recipe Replicate: Hokkaido Milk Buns

From my favorite pastime.com recipe here

 

Doughead here, if the forecast is for cooler weather then it’s time for baking. Time to try out this recipe.

This recipe requires a tangzhong. Essentially a roux ,heat flour and milk to boiling, remove from heat.

Weighing in.

I used a combination of 1/2 and 1/2 and whole milk for the dough

SAF instant premium, my annual supply. Never fails, but I might good back to the standard type as the flavor seems a bit different in a plain dough recipe.

Other ingredients out and ready, getting to room temperature.

Add the milk,combo of 1/2 and 1/2 and milk to the roux, then add the egg. This is the wet ingredients.

Mix in the wet ingredients, to flour and yeast, mix slightly till it comes together, I didn,t fully incorporate all the flour at this time.

Leaving the mixer and bowl as is, cover and let stand about 20 minutes to get the yeast working

Turn on the mixer and gradually add the sugar and salt. Mix a few more minutes.

More mixer pictures

Time to add the butter….

After the butter is incorporated, a good kneading for about 8 minutes.

This recipe calls for a 13x9x2, versus a 8×8 inch on another recipe I’ll post. Standard buttered parchment, though the recipe doesn’t say anything about prepping the pan.

All together now !

With a buttered spatula, grease it up for arise.

Optional reusable cover vs. cling film.

Check the date time stamps for time !

Section to 12 portions, no clue on arrangements ? I guess 4×3 . (the pictures on the website do show a 4×3 arrangement, but just going by the printed version)

Balled up and ready for final rise. Nice smooth dough.

Resting place…

Now more pictures..

Apply the egg wash, just an egg no water..

Another 375 heat, reduced to 350 upon insertion of the buns type oven.

Just some more pictures to illustrate the hunger for bread…

Open to examine crumb, light, fluffy interior, soft golden colors, with glossy dark golden exterior top .

Pull apart textures, don’t ever use a knive to split buns.

Buns are tasty, flaky, begging for butter, uuummmm…

OK, it’s time for toast test, rather from the broiler, no complaints here, let the photos do the tasting!

Done, but without going what else do you see, ? Sliders , jam, chili topped with cheese and broiled….

5 stars !

Ingredients for the tangzhong or milk roux
Instructions
½ cup (120 ml) whole milk 20g (2 tablespoons) all-purpose flour (bread flour recommended)
Ingredients for the buns
320g (2½ cups, 11oz) all-purpose flour ( bread flour recommended) 1½ teaspoons Fleischmann’s instant yeast 120ml (½ cup) evaporated milk (I used ¼ cup whole milk mixed with ¼ cup 10% cream) 1 large egg, beaten 56g (¼ cup, ½ stick, 4 tablespoons, 2oz) unsalted butter, softened 1 teaspoon salt 2-4 tablespoons fine granulated sugar (I used 2 tablespoons)

03
Feb
18

Malted barley sourdough bread

Linking through several gravitars, lead me this site , The Zero Waste Chef(Link)https://zerowastechef.com/2015/09/17/sourdough-bread/

Recent reading on sourdough technics gave way to this loaf. Milling grains for beer, or more accurately crushing malted barley, I tightened up the Victoria mill for a fine grind of barley , that being 120 caramel/crystal malt. This mix will lead to a dark gold color as the barley is roasted, 120 being the color scale measurment of the malt. Just as a side note, this is how your red, porters and stout beers account for their color. The dark roasted grains may be an aquired taste.

https://www.morebeer.com/products/briess-caramel-120l-malt.html

Now I didn’t get the exact measurement of barley in addition to the 1 kg all purpose flour , probably around 1/2 cup, the new technics were to age the soughdough starter AND what’s know as a leven by soaking the grains, the all purpose flour, with water. Sour dough bread is a non yeast bread relying on the starter to provide the fermentation. 

OK, if time is on your side, as this is a long process, that being, the proofing, and temperature plays into the completion of the bread. Experience is the best teacher in this type of baking. My process is harvesting some starter from the crock in the fridge to start, feeding the crock ,before returning into cold storage. 

Now I fed the starter with the barley flour and water and prepared the leven as well. The very active starter didn’t take long to bubble and from prior failed proof of concepts, ( that’s a literal “proof”) with the additive of barley, an overnight soak sounds like a good idea for fussy grains like whole wheat and fresh ground barley malt who seem to take their time absorbing liquids.

The sourdough barley malt starter.

 

After an overnight stay, Now it’s a simple matter of mixing the starter and the leven. You can see the roasted barley bits in the dough.

Runny very hydrated dough , pre globular !

It’s Alive ! The organism starts to grow and pick up a cohesive texture, turn every hour or so, I find that tilting the bowl to the horizontal and utility a spatula dipped in water will easily fold the entity.

I used the floured towel and bowl method to nest the slow ferment the globular organism.


Several points to consider, the dough stuck to the towel when moved to the Dutch oven, being a pottery one versus cast iron with the bumpy top as result. Internal temp at the finish is 200 degrees Fahrenheit.  The next loaf will be either a lower oven temp or less cover off baking time. 

Several hours later, in the Dutch oven, the result.

A dark crust, crunchy right from the oven the apparent dark grains has a part to play in the finish color.

As apparent by the white dough spots (I split the main ferment into 2 bowls) the leven and starter did not fully mix in some areas, the dough was mixed in kitchen aid bowls and had a flour ball at the bottom, I just let it go. A marble loaf possible using 2 different color dough. The crumb airy and light not like other sours that I have baked that were the dense variety. (Small green fleck is from broccoli 🙂

One trait I notice with the sour ferments is that the crumb has a slight rubbery texture even though no oils were added, not like a slightly grainy finish from yeast/all purpose flour mixes or those with semolina additions.

“The toast test” , nice caramelisation at the edge, tender crunch. I need to improve storage as a plastic bag storage yielded a soft crust the next day. (Actually broiled both sides)


One other ferment  was placed stasis refrigeration, warming up to be nest fermented and baked. 

Taste is a earthy barley background clinging dark malt aftertaste. Do you taste your ingredients? That’s how to become familiar with the different flavours. Taste and smell the flours and grains that you use in recipes. Always have some ferment going on in the house. Fit in the mixing , fermentation, and baking to your schedule and it will become an aquired skill. 

30
May
17

green peppers stuffed with broccoli and rice.

Usually stuffed peppers contain some sort of meat, this time a cheesy rice with broccoli filling was used.

Other stuffed pepper recipes:

https://pmetro.wordpress.com/2012/03/25/stuffed-peppers/

https://pmetro.wordpress.com/2013/04/19/stuffed-peppers-2/

Prep the broccoli (and garlic ! of course)

I chose to steam instead of saute.

I usually zap the peppers in the microwave a bit to soften them up.

cut off the top and remove the seeds and ribs (but you knew that!)

as you would prepare some rice, use stock instead water for a kick of flavor.

Prepare a bechamel sauce (butter and flour with milk or for a rich sauce evaporated milk), seasoned as you would prefer.

add the broccoli mixture to the sauce.

mix in the rice

Add some grated cheese, in this case Parmesan to complete the stuffing.

in a baking dish big enough for the peppers, fill the peppers carefully and put them in the dish.

need some bread crumbs ? I chopped up some pretzels for the topping

Into the oven they go ….

run up the broiler after the peppers are hot and bubbly to get the brown crunchy top.

31
Jan
16

Toasted

One of the most underrated food items.  If I had a choice between a donut or toast…..

   
 




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