What are "clear skies"?
Good thing we don't live off grid. As you can see, last January was excellent. This January, half way through the month, less than 1/4 of an average January since 2016
Great picture Jared.
Any Home Bakers Here?
- Thread starter N F C
- Start date
Good thing we don't live off grid. As you can see, last January was excellent. This January, half way through the month, less than 1/4 of an average January since 2016
Great picture Jared.
samanthaoverton
🐔I speak fowl language 🐔
Hey anyone know what to do with 12 egg yolks? Lol. I made angel food cake friday.. me and hubby ate the whole thing in less than 24 hours. It's healthy cause it's just whites right?
Hey anyone know what to do with 12 egg yolks? Lol. I made angel food cake friday.. me and hubby ate the whole thing in less than 24 hours. It's healthy cause it's just whites right?
You could freeze them for use later.
You could make a German Chocolate Cake which would use I think 6.
samanthaoverton
🐔I speak fowl language 🐔
Thank your for the ideas
What are "clear skies"?
It’s the Swedish term for skies that are clear.
Egg nog !!
Did some baking today. Made Danish Style Pastry.
Dough ingredients.
3½ cups flour. ( I used 450 cake flour. All-purpose flour is 500)
1 cup milk (warmed to 115°F to proof yeast)
2 TBS butter
2 eggs
1 tsp Vanilla liquid
½ cup sugar
1TBS yeast, or one envelope.
Streusel.
I made a larger quantity than needed, so rest went into refrigerator for next time bake.
Here is the amount that would be sufficient to do this quantity of 15 pastries.
50 grams butter
50 grams regular sugar
75 grams flour.
Procedure.
In a bowl cut up butter into small chunks. add all of sugar, and with fingers mix/knead. when well mixed, add the flour, and finalize mixing until you get the crumbs as you desire.
Usually a 10 minute process.
Procedure. I used stand mixer. Dough hook.
Proof yeast. In warm milk, with some flour added.
Mix sugar and eggs and butter. then add proofed yeast mixture.
Add Vanilla
Add ½ of the flour, and mix well. Then as mixer is working, keep adding flour a little at a time until all is added.
Play by play.
I had to add a couple tablespoons until I got my desired consistency, as seen in pix below.
For my filling, I used Whole Berry Cranberry sauce, and Strawberry Preserves.
I drained excess cranberry juice from the can, so my cranberries were not runny.
After first rise, (about 45 minutes) I turned out dough onto my board, and kneaded by hand a little. Then I rolled into a log, and cut into 15 pieces. I had to dust board generously with flour,, because the dough was quite sticky to handle.
Formed into rounds like above. Laid out on a cookie sheet lined with parchment, (below). and filled the cavities with Cranberries, and strawberry preserve. 5 on left side are Strawberry, Middle and right 10 are Cranberry.
Sprinkled my home made streusel onto each pastry round, and set aside for additional second rise. (about 15 minutes), I preheated oven to 350°F and baked for about 25 minutes.
When they looked tanned as below, I checked for done with toothpick, and after 10 minutes, slid onto cooling rack.
The traces of flour are still visible on the surface. That is how I wanted these to turn out. To eliminate that, I would have 2 choices. Brush with egg wash and have shiny crust. Or brush with Heavy cream , and have a nice brown matte crust.
Yes
. It is still warm 
Crosscut shows my indentation cavities held the filling well, without spill over on the perimeter.
Notes;
I used 450 cake flour,, but have made same with All Purpose flour.
I have used different fillings in the past, but the Cranberry turned out delicious, and is a keeper for me now
For my streusel I used a course grind 500 flour and it is fantastic (first time using this flour type) Previously I just used All Purpose flour,
Dough ingredients.
3½ cups flour. ( I used 450 cake flour. All-purpose flour is 500)
1 cup milk (warmed to 115°F to proof yeast)
2 TBS butter
2 eggs
1 tsp Vanilla liquid
½ cup sugar
1TBS yeast, or one envelope.
Streusel.
I made a larger quantity than needed, so rest went into refrigerator for next time bake.
Here is the amount that would be sufficient to do this quantity of 15 pastries.
50 grams butter
50 grams regular sugar
75 grams flour.
Procedure.
In a bowl cut up butter into small chunks. add all of sugar, and with fingers mix/knead. when well mixed, add the flour, and finalize mixing until you get the crumbs as you desire.
Usually a 10 minute process.
Procedure. I used stand mixer. Dough hook.
Proof yeast. In warm milk, with some flour added.
Mix sugar and eggs and butter. then add proofed yeast mixture.
Add Vanilla
Add ½ of the flour, and mix well. Then as mixer is working, keep adding flour a little at a time until all is added.
Play by play.
I had to add a couple tablespoons until I got my desired consistency, as seen in pix below.
For my filling, I used Whole Berry Cranberry sauce, and Strawberry Preserves.
I drained excess cranberry juice from the can, so my cranberries were not runny.
After first rise, (about 45 minutes) I turned out dough onto my board, and kneaded by hand a little. Then I rolled into a log, and cut into 15 pieces. I had to dust board generously with flour,, because the dough was quite sticky to handle.
Formed into rounds like above. Laid out on a cookie sheet lined with parchment, (below). and filled the cavities with Cranberries, and strawberry preserve. 5 on left side are Strawberry, Middle and right 10 are Cranberry.
Sprinkled my home made streusel onto each pastry round, and set aside for additional second rise. (about 15 minutes), I preheated oven to 350°F and baked for about 25 minutes.
When they looked tanned as below, I checked for done with toothpick, and after 10 minutes, slid onto cooling rack.
The traces of flour are still visible on the surface. That is how I wanted these to turn out. To eliminate that, I would have 2 choices. Brush with egg wash and have shiny crust. Or brush with Heavy cream , and have a nice brown matte crust.
Yes
. It is still warm
Crosscut shows my indentation cavities held the filling well, without spill over on the perimeter.
Notes;
I used 450 cake flour,, but have made same with All Purpose flour.
I have used different fillings in the past, but the Cranberry
turned out delicious, and is a keeper for me nowFor my streusel I used a course grind 500 flour and it is fantastic (first time using this flour type) Previously I just used All Purpose flour,
A little thing I add which ( in my opinion) elevates it a bit further, I add vanilla and finely chopped almonds ( switch about 1/3 of the flour out with the almonds) to the streusel, and, of course, the obligatory pinch of salt, which isn’t needed if you use salted butter
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