Monthly Archives: August 2024

The BIG Pretzel Experiment

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Last week we went to dinner at Kathrin’s Biergarten with a friend from Florida. They have amazing big pretzels, so of course I had to try my hand. My “normal” sized pretzels are soft and chewy with great pretzel taste so how hard could BIG pretzels be? (More than you would think.)

My first batch this morning was made using the same recipe as my normal pretzels except instead of cutting the dough into 8 pieces, I only cut it into 2. The problem came with rolling each piece into looooonnnngggg logs. To make a 10” diameter pretzel the log needed to be 31” plus the extra to for the knot. (Remember C= Pi x D?) I thought 42” long would be about right. The problem is I couldn’t roll it out longer than about 32’ resulting in a thick 8” diameter “Hulk” of a pretzel. Great taste, great chew, but thick and not very pretzely.

With the second batch I cut back on the amount of flour (600 g instead of 687g) hoping the dough would be more flexible and elastic. It was better, but still would only roll to about 38” long.

Upon reading how to reduce the amount of gluten which should increase the stretchiness, next time I will double the amount of butter. This is supposed to coat the gluten strands and increase the stretchinenss of the dough. (Two batches of these bad boys was enough for today.)

I made up enough words for today. In any event the pretzels were all delicious. Just sayin’.

First Batch
Second Batch

Pretzels

Note: the dough was too firm. It needs to be slacker to roll out to the desired length. Try 1¼ cups water OR 5 cups of flour

INGREDIENTS
• 1 cup water
• ½ cup regular milk (not fat-free milk)
• 4 ½ tsp. white sugar – regular table sugar
• 1 ½ tsp. salt
• 2 ¼ tsp active dry yeast
• 687g (5 ½ c) flour – poured & leveled – not scooped flour! (Second Batch – 625g or 5 c)
• 50g (3 ½ Tbl) unsalted butter, melted – cooled slightly
• Vegetable oil or spray
• 8 cups water
• 1 Tbl light malt powder
• 4 Tbl baked baking soda
• 1 large egg yolk
• 1 Tbs. water
• Kosher salt

METHOD

  1. Melt the 50g of butter and set aside to cool.
  2. Heat the water in the microwave for 20-30 sec to achieve a temperature of about 120-130 deg then combine with the cold milk in a large measuring cup for a resulting solution temperature of 110 to 115 degrees F.
  3. Add the sugar and salt to the warmed water and milk and stir to combine. Sprinkle in the yeast and mix with a fork. Allow the mixture to sit for about 5 minutes or until it becomes foamy.
  4. Pour the foamy mixture into the bowl of a stand mixer fitted with a dough hook and add the melted, cooled, unsalted butter and flour. (I add the flour a cup at a time to be sure it mixes well.) Mix on low speed for until combined and no dry flour remains in the bowl. Scrape the bowl as needed. If necessary add one or two tablespoons of water the be sure the dough comes together as a smooth ball, Continue to mix for about another 7 minutes or until the dough pulls away from the sides of the bowl and is smooth. Scrape the dough from the hook if it comes up to far. Note: The dough may begin to pull away from the bowl after only 2 minutes but may look a bit pulled or shaggy and still be sticky. The dough should clean the sides of the mixer bowl. It’s not done kneading until it is smooth and firm to the touch and not sticky.
  5. Remove the dough from the bowl and form into a ball. Wipe out the bowl and grease it with 1-2 tablespoons of oil. Place the dough ball back into the bowl and turn over a couple of times to coat thoroughly with the oil. Cover the bowl with a dish towel or plastic wrap and place in a warm area, free from drafts or cool air for about 1 hour, until the dough has risen and doubled in size.
  6. When the dough is ready, preheat the oven to 450○F and position the oven rack in the upper third of the oven. Line a large (15″ x 20″) baking sheet with parchment paper and spray with Bakers Joy. Set aside. Note: You may need 2 baking sheets to avoid crowding the pretzels. If only one small, puny sheet is available, make one batch of pretzels and keep the remaining dough covered, so it does not become dry. Between batches, allow the baking sheet to cool, before filling with remaining pretzels.
  7. In a large, wide pot (6-8 quarts) add 8 cups of water, baked baking soda and malt powder. Stir to combine and bring to a full boil. Place a plate lined with paper towels nearby, as well as the kitchen spider or slotted spoon.
  8. In the meantime, dampen a kitchen towel with water and set aside. Lightly grease a clean work surface with some vegetable oil (spraying with Bakers Joy worked well too). Remove the dough from the bowl, place it on the work surface and divide into 8 equal pieces. [For large pretzels, divide dough into two pieces.] Cover the pieces that you’re not rolling with plastic wrap or a damp kitchen towel, so they don’t become dry. Using the palms of your hands, roll each piece of dough to a 24-30” [40” for large pretzel.] long rope and then shape into a “U”. Grab the ends of the rope and cross them over each other once or twice and then bring the ends down to the bottom of the ‘U” and press them down to seal, forming the shape of a pretzel. Place the pretzels onto the greased parchment-lined baking sheet and cover with a damp kitchen towel to prevent the dough from drying out, while you continue to roll the remaining dough. You can also cut some of them into 1 ½” logs to make nuggets
  9. In a small bowl, whisk together the egg yolk with 1 tablespoon of water (egg wash). Set aside.
  10. One at a time, lower each pretzel into the boiling water mixture for about 30 seconds. I push them down underwater a few times to assure the top is treated as well. The pretzels will puff up while boiling. Using a kitchen spider or slotted spoon, carefully remove the pretzel from the water, blot slightly on paper towels and then place back onto the parchment lined greased or sprayed baking sheet a few inches apart.
  11. Using a pastry brush, brush the top and sides of each pretzel with the egg wash and then sprinkle with coarse salt.
  12. Place the pretzel filled baking sheet on the upper oven rack and bake for about 7 minutes. (12 minutes for large pretzels.)
  13. Open the oven and quickly rotate the baking sheet so that the pretzels that were facing the front are now facing the rear of the oven. It may seem like a pain, but it’s quick and easy and will ensure even baking.
  14. Continue to bake for another 7 minutes or until pretzels are dark golden brown. (12 minutes for large pretzels.)
  15. Remove sheet from oven and place pretzels on a wire rack to cool slightly before serving.

Outrageously good if served warm. Mildly spectacular if served later.

Blueberry Drop Scones

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I had a couple of cups of blueberries in the fridge that were complaining about being ignored, so I made them into drop scones for breakfast yesterday. Actually, I froze half of them so they will continue to be enjoyed for a while. They thaw on the counter and are as fresh as new.

Berry Drop Scones


INGREDIENTS

  • 2 ½ cups (312g) all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/3 cup (67g) sugar
  • Zest of 1 small lemon (or orange or lime)
  • ½ cup (115g) unsalted butter, chilled and cut into cubes
  • 150-175g berries. Use any berries that you like.
  • 1 cup heavy cream + extra if required
  • Coarse or turbinado sugar for topping

METHOD

  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
  3. Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
  4. Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated. Add additional cream by the tablespoon to help the dough come together
  5. Gently fold in the berries. (It’s fine if the raspberries or blackberries break up a little – it adds a nice pink stain to the dough.) The dough should just be moist, not wet, but also
    not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
  6. Spoon the dough into 12 equally sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
  7. Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through. I rotate the pan after 10 minutes
  8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack

Country Fair Arnold Palmer

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Here is my method for beating the heat and thirst on these hot, occasionally blistering summer days. First, turn on the AC and set the thermostat to a temperature comfortable for you. That fixes the heat, but not the thirst. My go-to quencher this summer is fresh carnival lemonade, then, after drinking about half of it, I re-fill the bottle with iced tea to make (IMHO) the best Arnold Palmer ever.

Get Ready
Get Set
Almost Go!!

I know that everyone reading this post has their own method for making lemonade, iced tea and Arnold Palmers, but this is mine.
Make sun-tea by adding two cold brew tea bags to a container and let it sit in the sun. Depending on where you live that could be anywhere from 10 minutes (here in July) to overnight (here right now.)
Make country fair lemonade by putting a whole, quartered, lemon into a 20 oz mason jar, add 3 teaspoons (or to taste) sugar, and pound it with a muddler. Don’t have a muddler you say? You could use the end of a wooden spoon, but I found that unacceptable. I happen to have a one foot length of 1” diameter dowel. I cleaned it and sealed the ends with some butcher block wax. It works great.

Add some ice
Add some water
Add a straw
And make an Arnold Palmer.

Once muddler-ed, I like to strain the muddle to remove the lemon seeds. I also squeeze out more lemon juice before tossing everything (less seeds) back into the mason jar. Add ice to nearly fill the jar, then water to within an inch of the top. Put the top on and shake like crazy for one full minute. I like to wrap the jar in a kitchen towel as it becomes very, very cold. Remove the top, add a straw and you will have fantastic lemonade.

But there is only 20 oz (including the ice and lemons) so after drinking between 1/2 and 2/3rds of the lemonade, add iced tea to fill the jar back up. You may want to experiment with ratios to yield and Arnold Palmer with the tartness you like.

Yes, it is still hot and yes, I am sitting in the AC right now, but I am enjoying a great drink as I write this.

6th Birthday Party

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It’s not every day you are able to make a “Farm Animal” birthday cake for your granddaughter’s 6th birthday! I made a horse, a pig, a sheep and a chick and surrounded them with a barnyard fence.

I was directed to make all the cakes chocolate, but that was the only order… er.. guidance I was give. All but the chick were frosted with a basic buttercream and the chick was coated with marshmallow fondant and adorned with fondant wings, comb, beak and eyes. The other animals features are semisweet and white modeling chocolate and held on with embedded toothpicks (which were all removed before slicing.

The barnyard fence is gingerbread with hot caramel gluing the parts together. (The blisters on my fingers and hands attest to the temperature of the caramel.)

(Note to self: stabilize cakes above 4 layers with a dowel driven down the center of the cakes. This should reduce the sadness when the cake collapses in the heat. Oh well, stuff happens.)

THE BEST BUTTERCREAM FROSTING


INGREDIENTS
• 452 g (4 cups) of powdered sugar (or 1 box)
• 1 Cup (2 sticks) of softened butter
• 2-3 teaspoons of vanilla
• 1-2 tablespoons of whipping cream (for crumb coat frosting add cream as needed)
Optional
• 2 Tbl Meringue Powder to make crusting frosting.
• Violet food coloring (a very small amount will make the frosting white)

METHOD

  1. Add powdered sugar to mixing bowl.
  2. Add softened sticks of butter
  3. Add vanilla. If you want white frosting add a very small amount of violet food coloring
  4. Add 1 tbsp of cream.
  5. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. (See option below.)
  6. Add more cream, a little bit at a time, beating at slowest speed, until frosting is the proper consistency.
    For optional raspberry flavor
  7. Add raspberries and 2 Tbl sugar to a food processor and pulse to macerate the berries
  8. Sieve to remove pulp and seeds. You should have about ½ cup puree.
  9. Add puree to soft peak mixture and red food coloring if desired.

Modeling Chocolate With Real Chocolate

INGREDIENTS
Dark modeling chocolate
• 1 ⅓ cups (227g) chopped semisweet chocolate (not chips)*
• ⅓ cup (103g) light corn syrup
White modeling chocolate
• 1 ⅓ cups (227g) chopped white chocolate (not chips)*
• ⅓ cup (103g) light corn syrup

METHOD

  1. In a heatproof bowl set over simmering water (or in a double boiler), melt the chocolate. Stir constantly until melted; don’t let its temperature rise above 110°F. Remove from the heat.
  2. Warm the corn syrup to 110°F, (10 seconds in a 1000W microwave for a full recipe) add to the melted chocolate, and stir until the mixture is uniform. It will look grainy at first but smooth out as you keep stirring.
  3. Allow the mixture to cool, then cover and let rest at room temperature for 2 hours. It will set up and become quite stiff.
  4. When you’re ready to use it, take a chunk and work it in your hands until it softens. From this point you can tint it with gel colors, roll it out and cut it with decorative cutters, or shape it any way you choose, like modeling clay; the chocolate will set once more as it cools. See our blog post, Modeling chocolate 101, for step-by-step instructions on how to make chocolate roses, letters, and other kinds of decorations.

Carmel Glue

INGREDIENTS
• 200g caster sugar
• 60ml cold water

METHOD

  1. Put the sugar and water in a large, low-sided frying pan over a medium-high heat. Without stirring, bring to 320°F on a sugar thermometer. If you don’t have one, the syrup is ready when the sugar has dissolved, and it turns a light golden color.
  2. Swirl the syrup gently in the pan to even out the color. Take the pan off the heat and leave to cool for a few moments to thicken slightly to the consistency of honey.
  3. If the syrup begins to harden in the pan, put it back over a gentle heat until it has returned to the required consistency.

Gingerbread Cookies

INGREDIENTS
• 3 ½ cups (440g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger
• 1 Tablespoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2/3 cup (160ml; about 200g) unsulphured or dark molasses
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

METHOD

  1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  2. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
  3. Add the flour mixture to the wet ingredients and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  4. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling—the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
  6. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too—so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times.
  7. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
  8. Cookies stay fresh covered at room temperature for up to 1 week.

Extreme Chocolate Cake

Makes two 9” round cakes (double for this cake)
INGREDIENTS
(Makes one 10’ ROUND CAKE [and two 5”] – quantities are in parenthesis. Or one 11”x15”x2” sheet cake.)
• 2 cups white sugar (3)
• 1 3/4 cups all-purpose flour (2 2/3)
• 3/4 cup unsweetened cocoa powder (1 ¼)
• 1 1/2 teaspoons baking soda (2 ¼)
• 1 1/2 teaspoons baking powder (2 ¼)
• 1 teaspoon salt (1 ½)
• 2 eggs (3)
• 1 cup milk (1 ½)
• 1/2 cup vegetable oil (¾)
• 2 teaspoons vanilla extract (3)
• 1 cup boiling water (1 ½)

METHOD

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. 
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa,baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. (For cupcakes,portion ¼ scant cups in each cupcake paper.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean or 205F internal temp. Cool for 10 minutes before removing from pans to cool completely.