Raspberry Scone

Raspberries were on sale here last week so I bought a double pack to add to my Raisin Bran. Unfortunately, the weather changed about the same time and for me Raisin Bran is a summer breakfast. This weather deserves oatmeal with raisins and brown sugar… or perhaps some delicious raspberry dropped scones.

Don’t over mix the dough. If necessary add a tablespoon or two of water to make the dough stick together when trying to make a doughball, which is a snowball made of dough.

These scones are basically a free-form biscuit made by forming the dough into six or seven 200g balls, (each about the size of a small fist) placing on a parchment lined baking sheet and flattening to about an inch thick.

Raspberry Drop Scones


INGREDIENTS
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/3 cup sugar
• Zest of 1 small lemon (I used a small mandarin orange)
• 1/2 cup unsalted butter, chilled and cut into cubes
• 150-175g fresh raspberries
• 1 cup heavy cream
• 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.
  5. Gently fold in the berries. It’s fine if the raspberries 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.
  8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.

Twist and Shout – With Chocolate

In a continuing search for places to use chocolate I found Chocolate Torsades. The name derives from the French ‘tornado’ for ‘twist.’

There really isn’t a recipe for this. I used my creme patisserie recipe from the eclairs, (I had some left over.) I also had a leftover sheet of puff pastry, and of course lots of existing chocolate. (Still trying to exhaust the old stock.)

French Chocolate Torsades (Puff Pastry Twists)

INGREDIENTS
• 4 egg yolks
• 1/2 cup of sugar
• 2 tablespoons of flour
• 1 1/2 cups of milk
• 1/2 tablespoons of vanilla
• 1 tablespoon of butter
• 1/4 teaspoon of salt
• 1 sheet Puff pastry (270 g)
• Chocolate chips dark or milk
• 1 egg for egg wash
• Sparkling sugar

METHOD
For the custard

  1. Whisk eggs and milk together and add to all other ingredients (except vanilla) to a medium saucepan.
  2. Bring to boil whisking constantly
  3. Cook until thickened (it will look lumpy, its ok)
  4. Sieve lumpy mixture into a bowl and add 1 tsp vanilla, mix thoroughly
  5. When incorporated, cover with plastic directly on the cream and cool.

    For the Chocolate Torsades
  6. Preheat oven to 410 degrees (215 Celsius)
  7. Roll out puff pastry about 14 inches long or just use the store bought roll
  8. Spread a thin layer of the vanilla custard on top
  9. Sprinkle chocolate chips on top
  10. Fold in half and cut into strips
  11. Twist each strip a few times to create the twist
  12. Whisk one egg in a small bowl and brush the tops of the twists with the egg wash
  13. Place chocolate torsades on baking sheet with parchment paper
  14. Sprinkle with sparkling sugar
  15. Bake at 400 degrees (215 Celsius) for 15 minutes or until golden brown.

The Problem With Golf

You don’t hear it mentioned often, but there is a major problem with the game of golf. Although it is possible the problem is with those who play golf.

I play three times a week, which means there are four mornings a week that I don’t play golf and therein lies the problem. What am I going to do with those four mornings?

Sadly, sort of, I saw a new recipe for cinnamon buns this week, and I am not playing golf this morning…. so.

King Arthur Baking published this recipe for Perfectly Pillowy Cinnamon Buns. Often, once the bun cools, while still flavorful, it becomes more dense. Not these! They remain soft and fresh up to four days after baking. The secret is using a tangzhong in the dough batter. Tangzhong is a mix of milk and flour which is mixed and heated to a thick paste before adding the rest of the dough ingredients. It’s easy, you only need to know to do it.

I made the recipe as listed below, except not having whole milk I mixed 2% milk and whipping cream in a 80:20 ratio. I also only used the cream for the icing. The result is outstanding! We are waiting for the QC report, but manufacturing gives these rolls a big thumbs up!

Perfectly Pillowy Cinnamon Rolls


https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe

INGREDIENTS

Tangzhong
• 1/2 cup (113g) whole milk
• 3 tablespoons (23g) King Arthur Unbleached Bread Flour

Dough
• 2/3 cup (151g) whole milk, cold
• 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
• 1 teaspoon salt
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons instant yeast
• 4 tablespoons (57g) unsalted butter, softened

Filling
• 1 tablespoon (14g) butter, melted
• 1/2 cup (107g) light brown sugar, packed
• 2 tablespoons (15g) King Arthur Unbleached Bread Flour
• 4 teaspoons (10g) cinnamon
• 1/16 teaspoon (pinch) salt

Icing
• 3 tablespoons (42g) butter, melted, divided
• 1/2 teaspoon vanilla extract
• 1/16 teaspoon (pinch) salt
• 1 1/2 cups (170g) confectioners’ sugar, sifted
• 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thin to desired consistency

METHOD

  1. To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
  2. Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
  3. Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).
  4. To make the dough: Add the ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
  5. Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
  6. Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
  7. Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
  8. To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
  9. To assemble the rolls: Lightly grease a baking sheet, or line it with parchment paper.
  10. Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval.
  11. Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side.
  12. Starting with the filling-covered long side, roll the dough into a log.
  13. Score the dough lightly into eight equal 1 1/2” to 2” pieces. Cut the dough at the score marks, using dental floss for the cleanest cut. If you don’t have dental floss, a bench knife or sharp knife will work.
  14. Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
  15. Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
  16. About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
  17. Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.
  18. Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.
  19. To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth.
  20. Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
  21. Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.
  22. To reheat leftover rolls: These rolls stay wonderfully soft for at least 3 days. The best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.

Tips from the KAB Bakers

With origins in Japan’s yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Chinese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting loaf’s softness and shelf life.

These rolls are bakery-sized, meaning big enough to enjoy as an indulgent breakfast or snack. For smaller-sized rolls perfect for a side dish at brunch, score and divide the dough into ten 1” to 1 1/2” pieces and bake for 13 to 16 minutes.

Do you enjoy your cinnamon rolls with tangy, thick cream cheese frosting instead of vanilla icing? Stir in 4 to 6 tablespoons (57g to 90g) softened cream cheese to the icing along with the other ingredients. The softer the cream cheese is, the easier this will be to do. Resist the urge to add more than 2 teaspoons of milk until the icing is fully mixed. If it’s too thick for your liking, add more milk a teaspoon at a time to get it to the consistency you prefer.

Wondering about all the liquid choices for thinning the frosting? Milk is certainly the most convenient, but if you have cream or buttermilk, the former will add an extra layer of richness, while the latter will add a subtle tang to balance out the sweetness.

Chocolat de Couverture Noir

On a visit to a Restaurant Depot my Q.C. Department convinced me to buy 11 lbs of bulk Chocolat de Couverture Noir. (64% is dark chocolate is not very bitter. I use 73% for dark bitter chocolate.) My question is… what should I make with it?

I am thinking Pain au Chocolat, chocolate croissants, chocolate chip cookies and/or brownies. Note the fluidity on the package. This chocolate is suitable for coating caramel, creams, berries and other confections.

Last year I made an over the top chocolate/orange tart. My neighbor’s orange tree has a abundance of oranges too high up for her to harvest. Hmmm……

Maybe something I made before: Eclairs? Chocolate Babka? Soufflés? Chocolate pudding? (Try the easy home made chocolate pudding recipe.) Chocolate chip scones? Lava Cake? Chocolate Fudge? Oh yes, chocolate fudge!!! (Maybe chocolate/peanut butter fudge, the QC department doesn’t like Chocolate/peanut butter fudge.)

Andy other suggestions?????

Berry, Berry, Berry Good Scones

Half of our Q.C. department requested we make some scones. Having never tried our hand at them we finally made some this morning. I found a recipe and modified it to suit my needs. They will become a regular treat here!

These are 3 berry drop scones. They are 3 berry ‘cause I forgot I was making raspberry/blueberry scones and added blackberries. Once I realized what I did I added a half cup of blueberries.

Once mixed, large tablespoon portions are “dropped” onto a parchment covered baking sheet. I ended up baking them for the full 19 minutes at 400F. It was just about right. I forgot to sprinkle some coarse or turbinado sugar, but they didn’t really need it.

Raspberry/Blueberry Drop Scones

Ingredients
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/3 cup sugar
• Zest of 1 small lemon (or half a large lemon)
• 1/2 cup unsalted butter, chilled and cut into cubes
• 3/4 cup fresh blueberries
• 3/4 cup fresh raspberries
• 1 cup heavy cream
• Coarse or turbinado sugar for topping

Directions

  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 lemon 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.
  5. Gently fold in the berries. It’s fine if the raspberries 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.
  8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.

I Found my Thrill on Blueberry Hill

with cream cheese and a sugar crumble topping.

I received a recipe from King Arthur Baking (formerly Flour) for Blueberry/Cream Cheese rolls topped with the aforementioned crumble topping.

I mostly followed the recipe with a few exceptions; I used apple cider instead of wine for the filling. I also added the juice of 1/2 lemon to activate the pectin. Also, I wasn’t impressed with the streusel crumble. I would have preferred one similar to what is found on a cinnamon muffin or a pie.

I only baked them for 40 minutes, when the internal temperature was 205 deg F. It may be my oven.

However, the taste was excellent and will definitely be making these again.

Ingredients

Dough
• 3/4 cup lukewarm milk
• 4 tablespoons unsalted butter, melted
• 2 1/4 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1 large egg
• 3 cups King Arthur Unbleached All-Purpose Flour
Filling
• 2 cups (425g) fresh or frozen blueberries
• 1/4 cup fruit juice or red wine
• 1/2 cup granulated sugar
• 1 tablespoon pectin
• pinch of salt
Topping
• 12 ounces (1 1/2 large packages) cream cheese, at room temperature
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 1/8 teaspoon salt
Streusel
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated white sugar
• 1/2 cup (8 tablespoons) butter, slightly softened


Method

  1. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or in a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased bowl and let it rise for about 60 minutes, until it’s nicely puffed.
  2. While the dough is rising, prepare the filling. Place the berries and juice or wine in a medium-sized saucepan. Combine the sugar, pectin, and salt. Add the sugar/thickener to the berries/wine and cook over medium heat until the sauce is thick, about 5 to 8 minutes. Remove from the heat and cool to room temperature.
  3. Gently deflate the risen dough, and roll/pat it into an 18″ x 20″ rectangle. Spread with the cooled blueberry filling, and roll up cinnamon-roll style.
  4. Slice the roll into 12 equal portions. Place in a greased 9″ x 13″ x 2″ baking dish, cut (spiral) side up. Cover the dish with plastic wrap, and let rise for 40 minutes.
  5. As the dough is rising, prepare the topping. Combine the softened cream cheese, confectioners’ sugar, vanilla, flour, and salt. Stir until very smooth. Place in a large zip-top plastic bag. Cut off a generous piece of the corner of the bag, leaving an opening the size of a quarter.
  6. Prepare the streusel by combining the flour, sugar, and butter with a fork or your fingers until it’s in large crumbles, similar to large granola clusters.
  7. Uncover the rolls and pipe a large dollop of cream cheese filling on top of each. Use your wet fingers to spread the filling completely over the top of each bun.
  8. Sprinkle the streusel over the tops of the rolls. Use all the streusel; don’t worry if it falls off the top of the rolls and settles between them. Everything will bake together just fine.
  9. Bake the rolls in a preheated 350°F oven for 45 to 55 minutes. They should be golden brown on the edges, and the streusel should be nicely browned, as well. A digital thermometer should read 200°F when inserted into the center of a roll.
  10. Remove the rolls from the oven. Serve warm, or at room temperature. These large, rich buns make a very filling breakfast!
    Tips from our bakers

• For smaller buns, divide the dough into 24 equal portions and place in two well-greased 12-cup muffin pans. Reduce the baking time to 25 to 30 minutes.

Store these buns in the fridge for up to 3 days. A short warming in the microwave or toaster oven will take the chill off before eating.

Check Out My Buns!

How many great discoveries were the result of a simple mistake? Sometimes you just step in it. Lucky for me, after I tested the vitality of my yeast in the Tangzhong bread post, I realized I had the perfect starter for another yeast bread. Again, as luck would have it, the other half of our QA department mentioned she would love some cinnamon rolls. Oh lucky day!!

And, it’s good to learn from your (my) mistakes. While the recipe called for a 9×13” pan I suggest you use a pan large enough to provide an inch of room around each bun to allow room for further rise and oven spring. While not visible in the lousy the rolls over grew their space in the pan and “erupted” ending up very messy

Next time I will use an 11×5” pan and the final product will be more attractive. Nonetheless, they tasted phenomenal! After our QA samples we refrigerated a couple more and froze the rest to thaw, warm and test later.

Cinnamon Rolls

INGREDIENTS

Cinnamon Roll Dough:
• 1 cup milk warm (105 degrees F)
• ½ cup + 1 TBS granulated sugar divided
• 1 TBS Active dry yeast
• 2 large eggs room temperature
• 6 TBS butter melted
• 1 tsp pure vanilla extract
• 4 to 4 ½ cups all-purpose flour
• 1 tsp sea salt
• 1 tsp ground cinnamon

Cinnamon Sugar Filling:
• 1 cup brown sugar packed
• 2 ½ TBS ground cinnamon
• 6 TBS butter softened

Cream Cheese Frosting:
• 1 8 oz package cream cheese, softened
• ¼ cup butter softened
• 2 cups powdered sugar
• ½ tsp pure vanilla extract
• 1/8 tsp salt

METHOD
Cinnamon Roll Dough:

  1. Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
  2. Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
  3. Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
  4. Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
  5. Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
  6. Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
  7. Grease a large bowl and place the dough inside.
  8. Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
  9. Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
    Filling:
  10. While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
  11. Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
  12. Assemble Cinnamon Rolls
  13. Sprinkle a large work surface with flour.
  14. Gently press the gas out of the dough and form it into a rectangle.
  15. Roll the dough into a 24×12” rectangle, about 1/4 inch thick.
  16. Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
  17. Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).
  18. Line a 11×15 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.There should be some room between each roll to allow for oven spring.
  19. Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
  20. Bake Cinnamon Rolls
  21. Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
    Cream Cheese Frosting
  22. While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
  23. Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
  24. Cool & Serve!
  25. Let cool and serve warm.

Notes

  1. To make ahead:
    a. After the cinnamon rolls have been assembled in a baking dish, wrap tightly with plastic wrap and cover with a tea towel or aluminum foil and place them in the refrigerator.
    b. In the morning, remove the baking dish from the refrigerator and let them come to room temperature and finish rising (this takes about 30-40 minutes).
    c. Then bake according to recipe instructions.
  2. To Freeze:
    a. Assemble the cinnamon rolls in the baking pan.
    b. tightly cover with plastic wrap and then with aluminum foil or a lid.
    c. freeze for up to 1 month.
    d. To bake, remove cinnamon rolls from the freezer the night before you’d like to bake them.
    e. Let them come to room temperature and rise overnight, then bake according to the recipe instructions.
    f. If filling “oozes out”
    g. If you find some of the cinnamon/sugar filling at the bottom of your baking pan when you pull them out of the oven, immediately place a lid or a baking sheet over the top of the cinnamon rolls and flip them upside down (invert them). This will cause the filling to reincorporate into the rolls!

Tangzhong Pillowy White Bread

Tangzhong was developed in Asia and used in both China and Japan as a method of keeping bread soft and fresh. Tangzhong is a mixture of flour, water and milk, heated while stirring until the “water roux” thickens. The tangzhong is added to the rest of the ingredients and processed more or less normally. The result is a soft, pillowy white bread (see how I cleverly incorporated the title into the body of this post?)

I found the rise and proofing times were much longer that suggested in the recipes. I thought my yeast may have lost potency so I tested it in a water/sugar solution. (1/2 cup water @ 110-115F, 1 tsp sugar, 2 1/4 tsp yeast. Mix and after 10 minutes the mixture should have grown to 1 cup. It was fine. The problem is I now had the beginnings of another bread/pastry or something. QA Department to the rescue—See subsequent post on cinnamon rolls.)

The long proof times were likely due to the cooler temperatures in the kitchen today. (It was only 62F when I started.)

Tangzhong Pillowy White Bread

INGREDIENTS

Tangzhong
• 3 tablespoons (43g) water
• 3 tablespoons (43g) whole milk
• 2 tablespoons (14g) Bread Flour

Dough
• 2 1/2 cups (298g) Bread Flour
• 2 tablespoons (14g) nonfat dry milk
• 1/4 cup (50g) sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1/2 cup (113g) whole milk
• 1 large egg
• 4 tablespoons (57g) unsalted butter, melted

METHOD

Tangzhong

  1. Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  2. Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.

    Dough
  4. Combine the tangzhong with the remaining dough ingredients, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a
    stand mixer.
  5. Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 60 to 90 minutes, until puffy but not necessarily doubled in bulk. (120 min in cool kitchen)
  6. Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170g and 175g.
  7. Flatten each piece of dough into a 5″ x 8″ rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again (this time about 3″ x 6″) and, starting with a short end, roll them each into a 4″ log.
  8. Place the logs — seam side down and side by side — in a lightly greased 9″ x 5″ loaf pan.
  9. Cover the loaf and allow it to rest/rise for 40 to 60 minutes, until puffy. (I put the dough into a proofing oven for this and let it rise until the tops of the rolls were even with the top of the pan.)
  10. Towards the end of the rising time, preheat the oven to 350°F.
  11. Brush the loaf with milk and bake it for 30 to 35 minutes, until it’s golden brown on top and a digital thermometer inserted into the center reads at least 190°F.
  12. Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.
  13. Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.

I Ain’t Gonna Work on Maggie’s Farm No More

My friend, Maggie, and I have been trading recipes, tips and techniques for a while now. A couple of weeks ago she sent me this recipe for her biscuits, and it is outstanding. Making the batter takes 10-15 minutes, then 15 minutes in the oven and they are ready.

I followed her method exactly, except I cut the biscuits out with a 2” circular cutter. I then bunched the leftovers into a ball, patted them out and re-cut, twice. This provide a good sample for our Quality Assurance Department, who graded them A+

Maggie’s Six Biscuits

INGREDIENTS
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Sugar
• 1⁄2 tsp Baking Powder
• 1 1/2 c AP Flour
• 1 stick Cold Butter
• 3/4 Sour Milk or Buttermilk (I soured whole milk with a bit o’lemon juice)

METHOD

  1. Mix the dry ingredients.
  2. Cut in the butter (fingers or pastry thingie, your choice) til it’s a shaggy mess … remembering
    that the less it’s messed with the flakier it’ll be.
  3. Once it’s at the shaggy mess stage begin adding the liquid a bit at a time until it’s a soft dough …
    keeping in mind then”remembering” bit notes above.
  4. Knead it a tiny bit.
  5. Turn it out onto a lightly floured surface, pat it into a rectangle about 1/2” high, spread some
    melted butter on it,
  6. Fold in half, pat it into a rectangle about 1” high, spread some melted butter on it.
  7. Cut into 6 pieces, place on parchment papered baking sheet, bake at 425 for about 15 minutes.

Lemony No Snicket

As we hunker down at home I realize I have to stop reading new recipes! Despite exercising nearly as much as pre-Covid19 my baking is up around 400%. While all this baking is increasing my skills, it is also increasing my belt size. Luckily, as we are sheltering-in-place stretch waist warmup pants are all the rage.

I saw this recipe from PopSugar online and as I had lemons and raspberries all I needed was the plain Greek yogurt, which was procured during our sanctioned grocery shopping yesterday. Speaking of grocery shopping, we find it difficult to buy a weeks, much less two weeks worth of groceries in one trip. Any suggestions?

The only change I made to the recipe was to substitute equal quantities of olive for canola oil. The intense flavor of the fresh raspberries complemented, but didn’t overpower the lemon. It may be fun to remake these muffins using AP flour rather than whole wheat. I’m thinking it may make a lighter muffin. We have weeks more hunkering down here. Who knows? Obviously, only the Shadow knows.

I also baked these using Convection, which dropped the temperature from 400 deg to 375. I set the timer for the lower range (18 min) and took the muffins out at 20 min.

The batter is very thick so folding in the berries without mashing them is difficult. Be gentle. Be patient.

Lemon Raspberry Muffins

from PopSugar

INGREDIENTS
• 1 lemon
• ½ cup sugar
• 1 cup plain nonfat Greek yogurt
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups white whole-wheat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups fresh raspberries

DIRECTIONS

  1. Preheat oven to 400°F. Coat 12 large (½ -cup) muffin cups with cooking spray, or line with paper liners.
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
  3. Add yogurt, oil, egg, and vanilla. Pulse until blended.
  4. Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter (it will be thick) among the muffin cups.
  5. Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.