help! what can I do with

[torakris]

As you can tell by my lack of participation in this forum, I am not a baker...

Yesterday I was making a green tea castella, as discussed in this thread:

http://forums.egullet.org/index.php?showtopic=58502&hl=

and I started with the recipe before completely reading it, I mixed 200 g of bread flour (12% protein) with 240 g of granulated sugar before I realized I was supposed to beat the sugar with the eggs....

I am too cheap (and granulated sugar is too expensive here) to through this away, so I put it in a baggie trying to think of something else to make. However most of my baking books are in English and I am not sure how many cups of flour and sugar that is.

My other problem is the bread flour.. can I add cake flour to make it a similar protein content to all purpose?

and what are some recipes that call for the flour and sugar to be mixed together?

[binkyboots]

add butter and make a crumble with whatever fruit you have hanging around

[rooftop1000]

The best info I could find is that there is 130 grams of Bread flour to 1 cup and 220 grams of Sugar to one cup...

pie/crumble topping sound like a good use

or add more flour to make a biscuit-like sweet short cake ....like for strawberry shortcake .....can split and top with any berries or peaches or fruit sauce and cream

tracey

Edited January 4, 2005 by rooftop1000 (log)

[artisanbaker]

add 7 yolks and temper this mix into 1 liter of very hot milk. bring to boil and boil 2 minutes while whisking vigorously. you will have a thick pastry cream custard. you can flavor with chocolate. you might want to strain if there are lumps. use the whisk to push it through the strainer.

the recipe is probably closer to 150g of flour; that's why i say "thick."

my pleasure.

[chiantiglace]

uhhh, flour pastry cream. whoa.

you could make yourself some pirouette cookies by blending in some butter and cream and folding into a french meringue.

if you feel like converting this recipe for yourself....

10 oz. cake flour

4 oz. sugar

8 oz. softened butter

1 cup Heavy cream

-gradually add cream and butter to flour/sugar mix until fully incorporated

-allow gluten to rest for 20 minutes

6 egg whites

12 oz. sugar

^french meringue procedure^

-fold meringue into cookie batter.

-spread onto a silpat or piece of parchment to desired shape

-bake at 375 for about 6 minutes.

[chiantiglace]

bread flour will still work fine just don't over knead the batter.

[torakris]

wow thanks for the ideas!

I might go with the crumble as it sounds the easiest

unfortunately the only fruits I have in the house are mandarin oranges and bananas, I had wanted to pick up some apples the other day but they were selling them for 198 yen ($2) a piece!

[chiantiglace]

2 bucks a peice, lord i can get 30 apples for that price in N.C.