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Cory Warren is a husband, vegan dad and podcast host who creates plant-based meal plans. His quick and easy vegan meals help make a plant-based diet for kids simple! Lean Green DAD, provides easy plant-based meals for anyone looking to fuel their plant-based family! https://www.leangreendad.com/Written on Friday, 01 November 2019 06:43 in Food - Cookery Be the first to comment! Read 271 times
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27 May 2020Baking Blogs
27 May 2020It's really hard to choose just a few posts each week from 12 and a half years of archives. Here are four of my favorites from this week in history. (Click the links to go to the posts.)From 2019, One Smart Cookie Graduation Cookies
These just make me smile. You can read a little about the tradition associated with them. That reminds me - I need to get baking!From 2014, Raspberry Poppy Seed Bread
Raise your hand if you love a quick bread. (Both of mine are raised.)From 2011, DIY Coke Icee
Now, I admit that these aren't *exactly* like an Icee out of a machine, but they're the closest I can make at home. Also, they're SO SO EASY!
Maybe possibly the best chocolate chip cookies I've made. Not only that, but they're also gorgeous. Like, swoon-worthy. Make them.
27 May 2020
Master three different styles of buttercream with frosting connoisseur Erin Clarkson of Cloudy Kitchen.
When it comes to frosting,buttercream is a bakerâs best friend. Rich, creamy, and sugary, itâs silk on the tongue, yet stiff enough to hold. Itâs the structural âglueâ that holds your sweet masterpiece together and the finishing touch that makes it look artful. There are numerous styles of buttercream, but here, we cover three of the most important: American Swiss meringue and German. A master vanilla bean cake, twirled up with various stir-ins, pairs beautifully with each frosting. Read on for incisive tips, visual tutorials and incredible layer cake-frosting combos and designs that will have you dreaming of piping and swirling.The Basics
USE ROOM TEMPERATURE INGREDIENTS. Eggs will whip up better, and additional flavoring ingredients will maintain the texture of the finished buttercream.
PAY ATTENTION TO YOUR BUTTER. It should be soft enough to break off pieces, but not overly greasy on the exterior. If itâs too soft, butter is more likely to curdle and separate when being incorporated. However, if your butter is too cold, your mixture will look lumpy. To fix this, remove about Â½ cup of the buttercream and microwave in 10-second intervals until warm. Add back to the mixer bowl, and whip to combine. The warmth should help the butter to incorporate.
ALAS, SEPARATION HAPPENS. Swiss meringue and German buttercream can look separated, soupy, or curdled during the mixing process. If this happens to you, donât fret. Continued vigorous mixing usually solves this, so continue to add in all the butter and then leave the mixer going for a few minutes to let it come together.
STORE IT RIGHT. Buttercream can be made ahead and refrigerated for up to 1 week in an airtight container. Let it come to room temperature and briefly rewhip before using.Piping Perfection
With my go-to piping tips, the French star tip and the open star tip, you can create a wide range of frosting finishes. When piping frosting, do not fill the piping bag more than halfway. Hold the top of the bag in your dominant handâthis will be your squeezing handâand let your nondominant hand steer the bag. Get multiple tips in the same size so you donât have to switch out tips if piping different colors.
OPEN STAR TIP (such as Wilton 1M) is perfect for piped borders, rosettes, and ruffled points on top of cakes. (Pink frosting pictured above.)
FRENCH STAR TIP (such as Ateco #866) is great for stars and shell borders. (Cream colored frosting pictured above.)AMERICAN BUTTERCREAM
Butter + confectionersâ sugar + heavy whipping cream or milk
Probably the easiest buttercream to master, American buttercream is made by creaming butter with confectionersâ sugar until the mixture is spreadable. Cream or milk help give it a silky texture, but itâs still firmer and thicker than most other buttercreams. American buttercream doesnât hold up very well in warmer temperatures and is best used on the day it is made. If you are not working with it, place a piece of plastic wrap directly against the surface to prevent a crust from forming.MAKE YOUR POINT
Using a French star tip to do a finish such as this one is one of my favorite ways to finish a cake. Starting at the top of the cake, begin adding little stars of frosting to cover the surface.
Hold the piping bag directly above where you want to apply the buttercream, and squeeze gently to release it. Stop applying pressure to the bag once your star is almost finished, and pull away quickly so the frosting comes to a nice closed point at the top.
Move onto the sides of the cake. I find it less time-consuming to apply the stars Â½ inch apart at first and then go back to fill in the smooth space with more until the entire cake is covered.GERMAN BUTTERCREAM
Butter + pastry cream
This lesser-known style of buttercream has a gorgeous yellow tint and is softer than most and especially light in texture and taste. Because you start with pastry cream, itâs easy to infuse the milk with a variety of flavors, like tea, coffee, or herbs.
PRO TIP: Make sure that you leave enough time for the pastry cream in the German buttercream to cool. You can do this by making it in advance (up to 2 days), or cool it quickly by placing it in a shallow dish or rimmed baking sheet, pressing plastic wrap directly onto the surface, and then refrigerating it, stirring occasionally. The larger surface area will help it cool more quickly. Alternatively, you can place the bowl of pastry cream in an ice bath and stir occasionally until cool.Ring Around the Layer Cake
Start on the outermost edge of the cake and pipe a shell design. Hold tip at an angle, with the tip pointing toward the middle. Using even pressure on piping bag, form a shell shape by making a smooth motion with your wrist to pipe buttercream toward outer edge and then back toward the center on itself as you release pressure.
Create a ring of smaller stars piped directly in front of each piped shell on the outer edge. Hold your piping bag straight up and down above the cake, and gently apply pressure to pipe. Finish by releasing your grip and pulling up slightly.
Hold piping tip at an angle, with tip pointing down. Form a shell shape by piping the buttercream up and over onto itself and then giving it a little tail. Finish the shape by releasing your grip on the piping bag. Pipe the following shell over the end of the previous one to give it a seamless finish.SWISS MERINGUE BUTTERCREAM
Butter + Swiss meringue
Swiss meringue buttercream is quick and easy to make, holds up well in warmer temperatures, and is best for piping intricate frosting designs. Because of its light texture, this style is great for building and frosting layer cakes. Itâs also whiter than other styles, so itâs the best option if youâre adding color to your frosting.Creating an OmbrÃ© Effect
Divide a batch of Swiss meringue buttercream into three equal portions. Tint one dark pink, one light pink, and leave one white. Use an off set spatula to create an ombrÃ© effect by spreading the bottom one-third of the cake with the dark pink Swiss meringue buttercream.
Then coat the middle with the light pink Swiss meringue buttercream, and the top one-third and top of the cake with the reserved white buttercream.
Do a few passes with a cake scraper to blend the colors, adding more buttercream where needed to help blend and fill in any patches. Use a clean offset spatula to create swoops and swirls on the side of the cake to give texture.
PRO TIP: When you pipe frosting on the top of the cake, fill the piping bag with the remaining pink and white frosting. This will create a pretty two-tone effect on each ruffle. Hold your piping bag directly over the top of the cake, and pipe around the perimeter. No need to move your hand to create the swirl effect as you pipeâthe star tip will create the ruffles for you.
27 May 2020
In North America a "Biscuit" refers to a small quick bread that is made with flour, a fat (butter, lard or shortening), chemical leavening (baking powder or baking soda), a liquid (milk or buttermilk), and sometimes eggs and a little granulated white sugar. A good Biscuit, in my mind, should have a golden brown crust and when you split it in half, it should be soft, flaky and moist enough to absorb a pat of butter.
The American Biscuit is very similar to the British Scone. To make a good Biscuit, the correct mixing of the ingredients is crucial. Although you could use an electric mixer, I prefer to mix the dough by hand using either a pastry blender or just my fingertips. Mixing by hand helps to prevent over mixing of the dough. To begin, the dry ingredients are mixed together in a large bowl. Next, the butter is cut into the flour until it looks like coarse crumbs. It is important that the butter be cold so when it is worked into the flour mixture it becomes small, flour-coated crumbs, not a smooth dough. This method is similar to how a pie pastry is made and gives the Biscuits a wonderful delicate and flaky texture. The wet ingredients are then added to the flour mixture. Mix the dough just until it comes together.
Biscuits need to be baked in a hot oven so the dough sets quickly thereby producing a light Biscuit with a golden brown top and bottom with white sides. The texture of the interior should be light and soft, and white in color. If you want crusty Biscuits, cool them uncovered. If a softer crust is desired, then wrap the hot Biscuits in a clean dish towel. Biscuits are also excellent for making another American favorite, the Strawberry Shortcake.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
© 2020 iFood Media LLC
27 May 2020
First a shortage of yeast whipped up a nationwide frenzy for homemade sourdough bread.
Next the unpredictable availability of both butter and eggs has left some bakers empty-handed and disappointed, while those lucky enough to find the dairy case full are wondering if “stocking up” is considered hoarding.
And now, who knows whether fresh local herbs and vegetables will be available this summer?The post Grow a kitchen garden: our A to Z guide to baking-friendly plants appeared first on the King Arthur Flour Blog.
27 May 2020
If there is one type of pie I could eat for the rest of my life, it’s Key lime pie. And these Key Lime Pie Bars are the square-shaped, sky-high version of the beloved sweet-tart pie with a buttery graham cracker crust, thick lime filling and delicate whipped cream topping. If you’re in the mood for a treat that’s easy, cool and citrus-kissed, you’ve come to the right recipe!(more…)
27 May 2020Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw.
Weeknight style Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw…and mango avocado salsa too. Because loaded shrimp tacos are just better. Quick cooking shrimp seasoned with a smoky chipotle chili spice mix. Then pan-seared and stuffed into charred tortillas for the quickest cooking weeknight seafood taco. Serve each taco with a creamy, cooling cilantro lime […]
27 May 2020
Gibassier (pronounced zhee bah see ay)is a much loved French breakfast bread that originated in Provence, France. It features orange and anise seed and has a particular shape to replicate the fleur de lis. Anise is a flavor that is as much disliked as it is liked. So if you are not a fan, simply omit it. [...]
27 May 2020Today’s recipe is a German classic. A delicious dessert which has been made in a thousand different versions, I assume – probably all of them super delicious ;) I decided to make my Bavarian Cream aka. Bayerische Creme today with loads and loads of berries on top. As soon as fresh berries and fruits are […]
27 May 2020Freezer batch N.Y. Style dough and sauceSubmitted by The Roadside Pi... on May 26, 2020 - 6:00pm.
This is a comprehensive look at my freezer batch method! Dough formula and sauce recipe included!The complete New York style, dough formula (one ball) and freezer batch sauce recipe are included in the presentation! Enjoy!
27 May 2020Birotes saladosSubmitted by SirSaccCer on May 26, 2020 - 5:19pm.
Today I made my second attempt at baking the birote salado from Guadalajara, Mexico. It doesn't seem to be particularly well known outside of its home country: there is no English Wikipedia entry about it, for example, nor (to my great surprise) has it been mentioned on this site outside of a recent thread. I think it's time for the birote to make its way into these hallowed halls, so others can have a go at it, play with the recipe and try making an at-home version of delicious tortas ahogadas, or "drowned sandwiches". These sandwiches are a Guadalajaran street food with which the birote is inextricably linked.
Note that the recipe and much of what I know about the birote salado comes from David Norman's Bread on the Table, an excellent book with a full smorgasbord of recipes for unique European and other breads.
The history of the birote salado seems uncertain, but it's generally agreed that it is based on recipes of the French, who brought their baking techniques to Mexico when they were occupying the country in the mid-1800s. One story is that a French soldier called Birotte invented the bread, while another is that the Birotte family bakery was among the first to produce it. In any case, it's easy to see how the baguette might have inspired the shape of the birote, which is elongated like the baguette but typically much shorter. But in contrast to the traditional baguette, not only is the birote salado leavened with wild yeast, the levain is fed with beer! This appears to slow fermentation considerably, and of course it adds characteristic malt and hop flavors to the final product.
Here is a short video (en español) with a few words to say about the history and popularity of this unique bread. Even if you don't speak Spanish, you'll still enjoy some really cool shots of the production line.
On to the recipe, which makes eight 150 g rolls, each about the right size for a sandwich. I did a half recipe as a trial bake.
Levain Mass Baker's % Ripe starter 20 g 3% AP flour 270 g 39% *39% prefermented flour Beer 175 g 25% Final dough Levain all AP flour 430 g 61% Salt 18 g 2.50% Sugar 20 g 3% Water 444 g 64% *20 g more than original recipe Total 1376 g 197.50%
- Begin with a ripe starter (I fed mine and let it ferment for ~9 hours). Mine is 60% hydration, but since the initial starter is just a small percentage of the final dough, I imagine a 100% starter would work fine with no modifications.
- Let the beer come to room temperature (a Mexican lager for most traditional flavor, but as you can see, I just used what I have), then mix with starter and add flour. Combine til homogeneous and ferment levain for 12 hours.
- Mix final dough dry ingredients together. Dissolve levain in water and add dry ingredients to wet. Combine until homogeneous (my dough was medium stiff--in fact I had to add a few more grams of water, for which I accounted in the recipe above). Stretch and fold 4-5 times over the course of an hour until the dough is taut and smooth.
- Bulk ferment for 4-6 hours, punching down once after 2-3 hours. The recipe claims 2 hours of total fermentation, but that is impossible in my hands. The dough never doubled in volume and generally seemed a bit sluggish (I think the microflora are probably a bit hung over from all that beer). However, it was clearly filling steadily with gas, so I took my chances with it after 6 hours.
- Turn out and divide into equal portions (8 x 150 g, or perhaps 4 x 300 g). Preshape into balls and rest 20 minutes.
- Shape rolls much like baguettes: a few median folds and then a roll and taper. Think "bananas" to get the classic shape. Nest in couche or tea towel.
- Allow to rise for 1-1.5 hours. As before, the rolls did not double in volume, but they got gassier as evidenced by the poke test.
- Score with one cut along the axis, at a shallow angle. Bake at 475 Â°F, with steam, for 10-12 minutes. Remove steam, reduce heat to 450 Â°F and bake a further 10-18 minutes until crisp, golden and hollow-sounding when thumped.
- Let cool and enjoy. To make a torta ahogada, the basic idea is to cut a birote nearly in half, spread it with refried beans, stuff with carnitas, dunk (all the way!) in garlicky tomato sauce and drizzle on some spicy arbol chile salsa. Recipes abound on the internet. Or check out David Norman's book!
Modifications to consider
- I was concerned that the dough would be too dry, but I think it held fine. The beer seems to make the dough a little slacker. When I get better with wet doughs I can perhaps add a few more grams of water.
- I know there is not a lot of hands-on time in any bread baking activity, but the 7-8 hours from mixing dough to baking can be tricky to find when my schedule is back to normal. If I were in more of a hurry, I'd treat the levain more like a patÃ© fermentÃ©e, and add a gram or so of yeast to the final dough, which should shorten fermentation time to under 2 hours. In fact as I understand it this is how it is typically made in Guadalajara. Or else I'd find a point to retard in the fridge; maybe a long cold bulk fermentation would do ok.
Beery levain (Â¡Salud!)
Dough before bulk ferment
Dough after bulk ferment (didn't rise a whole lot, but obviously bubblier)
Birotes on the couche, before rising