Any Home Bakers Here?

[Aria]

Let us know how they are!

WILL DO. Aria

 

[Grammy60]

Yes, i did.

It's basically a Japanese style toast recipe (Nama Shokupan/ 生食パン). Please refer to this video for a reference or use key word "Nama Shokupan" for further recipes available on the internet.

For craneberry or reisin, you can add during final folding and then put into the mold for the second rise.

Thanks so much for the recipe

It is finally cool enough today to turn on the oven so I tried a new recipe. A lot of times, regular dinner roll recipes make too much for just one person, I like this one because it only makes 4 rolls. There's no kneading with this recipe and the rolls are delicious.

45-Minute Small Batch Dinner Rolls

1/2 Cup warm water (25-30 seconds in the microwave)
3 Tablespoons olive oil
1 Tablespoon sugar
1 Tablespoon yeast
1/2 teaspoon salt
1 1/2 Cups AP flour

* Preheat oven to 400* and spray a 6" round pan with cooking spray.
* Place the water, olive oil, sugar and yeast in the bowl of a stand mixer fitted with the dough hook. Let the mixture rest for 15 minutes. It will be very frothy when time is up. Mix in the salt and flour. Start mixer on "stir" for a few seconds to incorporate the flour. Switch to #2 setting for about 30 seconds and then up to #4 setting until the dough comes completely together. All of the dough should form into a ball and the sides of the bowl are almost clean of dough. (If your dough is too wet, add 1-2 Tablespoons of flour)
* Place dough on a work surface and section into 4 balls. Place the rolls into the prepared pan. Let rest 5 minutes.
* Bake 13-16 minutes, until top starts to get golden.

View attachment 2733038

Thanks Debby, that's perfect for us

 

[Marie2020]

Is arm water water that you put your arm in, or sweat from your arm?

Trust you

 

[Marie2020]

The zone of life is 85F to 120F for bacteria.

It is a bit dangerous to use 120F for blooming yeast. You can go that hot if the recipe uses rapid yeast and has you mix yeast, flour, sugar and salt together first.

For traditional recipes, I use 110 to 115F for the temperature of the liquid.

Keeping a note on this. Thank you

 

[Marie2020]

When I made cornbread last night there was 3 muffins left
so broke them up a bit now in the freezer I use that to be filler on meatloaf

I've finally got cornflour. Please leave me a recipe. I've never tasted it before

 

[Floydie]

I've finally got cornflour. Please leave me a recipe. I've never tasted it before

Do you know, I got some this week too as Morrisons had it.. plenty of recipes I've tried that asked for it and I never had any...

 

[Swiss]

Yesterday was a perfect day for baking (dark and stormy), so I made strawberry cupcakes and strawberry buttercream frosting. Today, I will assemble and serve/eat them (and take pictures to add to this post).

 

[wyoDreamer]

@Swiss That sound so good!

I have to call the local strawberry farm after work today and see if they are picking tomorrow morning. They didn't have strawberries last year, so my freezer is empty of strawberries.
DH will want Schaum Tortes if I do go pick. It may be alittle too humid in the house to make meringues though... It was 86% humidity when I left home this morning. Yes, it was foggy out.

 

[Aria]

@Swiss That sound so good!

I have to call the local strawberry farm after work today and see if they are picking tomorrow morning. They didn't have strawberries last year, so my freezer is empty of strawberries.
DH will want Schaum Tortes if I do go pick. It may be alittle too humid in the house to make meringues though... It was 86% humidity when I left home this morning. Yes, it was foggy out.

I am enjoying Fresh Strawberries. My sister lives
near an Amish Farmer that has quarts. And she
charges $3.50 a quart. Fair and delicious. Aria

 

[Ladies-Eight]

Bakers good morning one and all!

Have a great day!