Chocolate Chip Cookies
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155 ml butter
155 ml sugar
90 ml brown sugar
280 ml flour
1 ml baking soda
2.5 ml coarse salt
5 ml vanilla extract
1 eggs
100 ml chocolate chips
Preheat oven to 375°
In a large bowl, cream together butter and sugars until light and fluffy.
Add vanilla, eggs , and salt.
In a separate bowl, mix flour and baking soda.
Mix dry ingredients into wet ingredients. Add chocolate chips. Stir just until combined.
Drop tablespoon sized balls of dough onto parchment lines baking sheets.
Bake until cookies are golden around edges but still soft in the center, approximately 8-10 mins.
Transfer to a wire rack to cool.
No Knead Bread
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Ingredients
3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp active dry yeast
1 1/2 cups water room temperature
Instructions
1. Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
2. Allow it to rise: Cover the bowl with plastic wrap and let it sit on your co
unter or inside your unheated oven for 12 to 18 hours.
3. Preheat your oven: Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
4. Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure th
at your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
5. Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving. To check for doneness, insert a thermometer. The bread should have an internal temperature of 200° F
Cinnamon Buns
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Dough
8 ml dry yeast 215 ml milk
3 ml sugar 30 ml melted margarine
50 ml warm water 500 ml flour
15 ml sugar 4 ml salt
Topping / Spread for Pan
200 ml brown sugar
20 ml cinnamon
100 ml margarine (melted)
METHOD:
1. Dissolve yeast and 3 ml sugar in water. Put on top of warm oven until foamy, 5 min. When foamy, pour into large mixing bowl.
2. Add remaining sugar, salt, milk, butter and 375 ml flour to the yeast mixture. Beat for five minutes.
3. Stir in enough flour to make a soft dough. Turn onto lightly floured
counter and knead 10 min. until smooth and elastic.
4. Place dough in plastic bag, label and place on tray to be refrigerated until next period.
NEXT DAY:
5. Punch down dough, knead 30 seconds . Shape as desired and place in
greased pan, cover with a clean towel and let rise on warm
oven 10 min.
6. Preheat oven to 375. Bake until golden brown and not doughy looking.
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