Any Home Bakers Here?

[Aria]

Good morning Home Bakers 66 outside.
It is still January.

We have NO SNOW.

 

[Ladies-Eight]

Bakers good morning one and all!

51 sunny 76% humidity feels like 45 rain 0%.

@Aria Sorry you are having so much trouble with the thread.

Have a great day!

 

[Sally PB]

the obligatory pinch of salt, which isn’t needed if you use salted butter

Is that for flavor, or does it serve another purpose?

Cooking is Jazz.
Baking is Gregorian Chant.

 

[samanthaoverton]

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.
View attachment 3377616
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.
View attachment 3377617
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.
View attachment 3377618
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.
View attachment 3377619
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.
View attachment 3377620
When they looked tanned as below, I checked for done with toothpick, and after 10 minutes, slid onto cooling rack.
View attachment 3377621
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.
View attachment 3377622
Yes. It is still warm
View attachment 3377623
Crosscut shows my indentation cavities held the filling well, without spill over on the perimeter.
View attachment 3377624
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,

Ahhh you are evil..just started counting calories yesterday..those are amazing looking..

 

[ronott1]

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.
View attachment 3377616
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.
View attachment 3377617
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.
View attachment 3377618
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.
View attachment 3377619
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.
View attachment 3377620
When they looked tanned as below, I checked for done with toothpick, and after 10 minutes, slid onto cooling rack.
View attachment 3377621
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.
View attachment 3377622
Yes. It is still warm
View attachment 3377623
Crosscut shows my indentation cavities held the filling well, without spill over on the perimeter.
View attachment 3377624
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,

They look good!

 

[jnicholes]

THIS TIME...PLACED THE SITE IN MY BOOKMARKS AND I
WILL NOT NEED TO BOTHER MY FRIEND RON. Aria

I don’t think it’s a bother, we’re all here to help.

Still, this seems like a persistent glitch. I wonder what the issue is.

 

[MotherofOrpies]

In sugary stuff, a pinch of salt brings out the flavor, just as in savory stuff, a pinch of sugar brings out the flavor..

 

[Aria]

I don’t think it’s a bother, we’re all here to help.

Still, this seems like a persistent glitch. I wonder what the issue is.

Guess..THIS IS NOT A GOOD BGINNING FOR ME. Fortunately
Ron is always ready to help ...

 

[jnicholes]

Guess..THIS IS NOT A GOOD BGINNING FOR ME. Fortunately
Ron is always ready to help ...

Let me see if I got this correctly. Sometimes, you don’t receive an email that says that there is a new post on the bakers thread, correct? Am I missing anything?

I think it’s time I took on this challenge and try to figure out what’s going on.

 

[Aria]

Let me see if I got this correctly. Sometimes, you don’t receive an email that says that there is a new post on the bakers thread, correct? Am I missing anything?

I think it’s time I took on this challenge and try to figure out what’s going on.

Jared, I do not receive an email and no correspondence from BYC.
I just miss not seeing mail and cannot view ANY BYC posts. Then
I need to reconnect and I ask Ron for help and Ron sends me a
link and I click on and am on. NOW I HAVE RON'S LINK SAVED
IN MY BOOKMARKS ON MY iMac. Now when I do not receive
a email that there is a post...I am able to get back on. Hope this
esplains what has been happening. Thank you. Aria