Finally, slowly add ice water, 1 Tbs at a time until the dough comes together (be sure to stop before the entire dough is wet; you'll want a little
bit of flour left in the bowl or the dough will be too wet).
Mix with a rubber spatula or wooden spoon until the dough forms a shaggy ball and there are no dry
bits of flour left.
Not exact matches
I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into
flour (this one was hard, so finally its more like
bits...), and
left out for the agave syrup (was so sweet for me already), though it was lots
of work but just so great!
I'm always looking for a new one and I've got just a little
bit of buckwheat
flour left that needs to be used up.
1) Put
flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water
bit by
bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then
leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes
of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in
bite sized pieces 1 tablespoon all purpose
flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay
leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few
leaves extra for serving Preheat the oven to 150 °C / 300 °F.
I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free
flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a
bit different... the 1st batch tased great... just won't
leave much room for food due to density... as is the problem with lots
of gluten free stuff... am I on the right track?
I used a 50/50 blend
of tapioca and garbanzo bean
flour, mostly because I never use garbanzo bean
flour in anything and only had a little
bit left that needed using up.
Alternatively,
leave the salt out (along with a little
bit of flour,
leaving a wet dough) and do a quick first rise (from Cook's Illustrated Focaccia).
11:30 — I saw that the dough was getting a
bit stiff and I still had about 1/3 cup
of flour left.
Grate the butter into the bowl, toss the mixture together, then rub the
bits of butter into the
flour until there are no big lumps
left.
I didn't have enough almond
flour left, so I added plantain
flour as well as a
bit of sweet potato
flour.
1) Mix
flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat,
floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9)
Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the dough with a
bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
Basically, the best way to make a starter is just
leave the wet
flour to spoil, then salvage a
bit and mix into a new batch
of wet
flour to spoil.
If I take brown rice
flour, a
bit of wheat
flour and water and
leave that mixture on my kitchen table, it will pick up wild yeasts and begin to ferment.
My purchases from the farmer's market
left me with closer to 1 + lb
of rhubarb so I just adjusted the sugar and
flour a
bit and kept the crisp amounts the same as it
left us with extra spoons
of crisp topping.
Corn
flour is ground all the way down into a very fine
flour, whereas cornmeal is
left more coarse, even
leaving a
bit of a crunch to baked goods.