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I am wishing to purchase some black cocao butter, but it is scarcer than hobby-horse sh*te here in the UK. I do have some cocao butter, and some black fat-soluble powder. Tips and tricks for the making of black cocao butter at home would be most welcome... ptw1953
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@Ann_T with pleasure. To make circa 8 Scottish crumpets: 2 tablespoons of caster sugar (superfine in Canada/USA?) 1 large egg, at room temperature 170g of full cream milk 140g of plain flour (all-purpose flour in Canada/USA) 5g of fine salt 4.5g cream of tartar 2.5g bakig soda In a large bowl, whisk the sugar and egg until thickened and pale in colour. Then stir in the milk. Add the flour, salt, cream of tartar, and baking soda. Blend until a smooth batter. Then let sit for 5 minutes. To cook the crumpets, I hea
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My kind neighbour lells me that she can smell when I am baking bread, as the extractor fan in my kitchen disperses the smell to her garden. Could I use this 1.5 kilo of plain flour (is that all-purpose flour in north america?) that she bought in Sainsburys? Toot sweet I accepted it, and she wouldn't accept any payment. So, this is my breakfast for the forseeable future, and I have enough flour to make another 40 of these Scottish crumpets. Not the best I have ever made, but still a godsend from my kindly neighbour...
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Many thanks Ann; but in truth, a blind man could see that compared to your breads, mine are only ok. I don't know how you do it, but attempting to emulate is my continuing goal...
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My son texted me, saying that my grandsons were asking if Papa would make some bread for them. Emotional blackmail is bad, but surely works. My difficulty is that I have no T65 flour left, and only 3 kilos of '00' flour to work with (flour is still as scarce as hobby-horse sh*te here in Edinburgh's shops; and it's worse on-line). I worked out the amounts of flour required for a pizza, a boule and a pain de mie, then proceeded to bake. I am now bereft of flour, for the near future at least, having only enough left for feeding my sourdough starter for 2 weeks maximum. I do have an a
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This is good news @ElsieD
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Sourdough Boule, for the Wild Garlic veloute I am in the process of making...
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To me, these mages are so rich and, almost, spoonable. This brioche is going to be premiere, for sure...
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Oh that is a pity @ElsieD. I do think that there is an issue with your Pullman Pan. It seems to me, wearing my Engineer's hat, that the curved/ sliding areas of the Pan lid have not been formed correctly at the factory. I would try the suggestion given by @lindag. The lid surely should be able to take the amounts of bread and yeast in the recipe. 17g of Dried Active Yeast is what I use in the recipe, and it works very well for me. Usually, when the 30 minutes are up, I take ot the oven, remove the lid and check the colouring of the bread. Mostly I have to give it an extra 3 minutes
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@ElsieD I am more than happy to share my recipe. It is an amalgam of various Pain de Mie recipes I have attempted over the years. I use a 13" Pullman Pan with a lid to bake the bread in, but have used a 10" pan with a lid, and just reduced all the ingredients by one third: It came out well. Pre-heat your oven to 250c (mine is fan-assisted, so that is probably 270c in a non fan-assisted oven, I think) Ingredients: 15g Unsalted butter, cut into small cubes 30g Fresh yeast (as fresh yeast is extremely scarce here at the moment, I now use 17g of Drie
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Well, my daughter-in-law came down with my grandsons, and took the bread away. Was good to see the boys, even at a distance. She needs a new knife. It looks as though she cut the loaf with a blunt chainsaw... The crumb:
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What's App message last evening from my daughter-in-law; 'Can you make us a loaf of bread please. We have no flour, and there's none in Sainsburys.' Up at 6am, breakfast, then began mixing the dough for a Pain de Mie. finished baking it at 9am. Cooling down as I type, and I'm willing to bet that no one will pick it up until later today...
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Sourdough pizza. Work needed on the shaping, and the topping (home-made passata, spicy chorizo, spring onions, mozzarella and basil). We enjoyed eating it immensely...
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I Haven't posted, nor baked, for circa 6 weeks, but it felt so good to produce a bog-standard boule today. We ate half of it, with carrot and coriander soup I made earlier this morning... Lockdown be damned!
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@@shain & @Okanagancook I thank you both for your posts. Your advice is taken on board. I will make a pizza next Saturday night, and am now looking forward to spring, when my individual puff-pastry rhubarb tarts will be cooked on the steel...yum, yum! (I will make fresh-ginger ice cream to go with the rhubarb tarts. A match made in heaven...)