Any Home Bakers Here?

penny1960

Yippity do Da Yippity ay
Premium Feather Member
5 Years
Dec 29, 2015
52,506
220,494
1,697
Mossyrock, WA
Loved the scotch eggs
Scotch Eggs

Ingredients:


5 large free-range eggs
2 1/4 C seasoned flour
1 lb sausage meat
Dash of Worcestershire Sauce
1 tablespoon fresh parsley, finely chopped
Salt and pepper
3 C breadcrumbs
Vegetable oil for deep frying

Preparation:

Preheat an oven to 200 degrees Celsius (392 Fahrenheit), gas 300 degrees.

Place four of the eggs in a pan of cold water, bring to the boil and cook for exactly three minutes, remove from the heat and allow to cool in the water, peel and set aside.

Dust the boiled eggs in flour seasoned with salt and pepper. Mix in the parsley with the sausage meat, add the Worcestershire sauce and divide the meat into four equal portions.

Form each portion into a flat cake large enough to fit around the egg then work the sausage meat around the egg as evenly as possible while keeping the egg shape and making sure there are no cracks. Place the scotch eggs in the fridge for twenty minutes to set up.

Remove from the fridge and roll in the seasoned flour followed by the remaining egg, beaten, then into the crumbs making sure to coat well at each stage.

In a deep pan, heat the oil to 180°C then fry the scotch eggs in the oil turning frequently for 3 minutes. Remove the eggs and place them in the preheated oven for five minutes or until golden brown all over.

I admit I bake mine 385 convection oven about 30 minutes uncover for 15 walla done.
Also feel free to mix some ground beef in, We do.
 

BullChick

Enslaved by a Duckling
Premium Feather Member
8 Years
Apr 17, 2012
44,248
76,439
1,487
Coffee shop in zone 5
Potato bread is done. I don’t think I’ve ever made it before. I don’t think I’m sharing any with the dog either! :lol:
17C9FA4A-264E-4738-AD75-1FBF56D92DEA.jpeg 537F96D1-470E-4DA2-B013-728A6D5ECDD9.jpeg
 

Sequel

Crossing the Road
6 Years
Feb 17, 2015
3,714
19,341
907
Kitsap County, Western Washington
Today’s Champlain bread. I’ve been having issues with slashing so spent some time yesterday watching videos.
I think one thing I didn’t do well enough was rolling it enough to get enough surface tension. The other thing I did differently was when I started to preheat the oven and skillet, I popped the dough into the fridge. Slashing went better, still needs work but I got a deeper slash and more oven spring. And almost got a couple ears! :)
3D7F5E94-99C8-46FF-9281-CA724317DB78.jpeg
 

N F C

Moderator
BYC Staff
Premium Feather Member
7 Years
Dec 12, 2013
89,432
356,946
2,082
Wyoming
Potato bread is done. I don’t think I’ve ever made it before. I don’t think I’m sharing any with the dog either! :lol:
View attachment 2501511 View attachment 2501512
Today’s Champlain bread. I’ve been having issues with slashing so spent some time yesterday watching videos.
I think one thing I didn’t do well enough was rolling it enough to get enough surface tension. The other thing I did differently was when I started to preheat the oven and skillet, I popped the dough into the fridge. Slashing went better, still needs work but I got a deeper slash and more oven spring. And almost got a couple ears! :) View attachment 2501607

Nice looking breads!
 

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