Taking the techniques you have learned from the biscuits, scones and poptarts -we are going make savoury tomato tarts with black pepper crust. Make the dough just as we did before, ensuring not to overwork the gluten. The crust has a little extra goodness in it, parmesan and pepper. Roll the dough out between two pieces of plastic wrap, remove one and line the tart pan with the dough...pressing into the corners of the tin. Using your fingers, pinch the dough around the fluted edge and cut it off (bake the remainder flat like a cracker). This is not a pizza, even though it looks like one, use a small amount of cheese on the base then top with thinly sliced tomatoes. You are making this in partners, each partner is to make 1 tart pan. I find that you need to use 1.5 tomatoes for every group of 2. Enjoy and remember to clean using VERY HOT WATER!
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Moving along our biscuit method journey, pies and pie crust is our next great recipe. Today we made a peach galette, I generally use this method to make my apple pies but any fruit will work. The key is ensure you use flour or cornstarch to thicken the juices. I brought in some of the peaches I canned during the summer for use today. When substituting the peaches I would recommend leaving the nutmeg out, but the cinnamon makes a nice addition.
Here we go, I promise the last biscuit/ scone recipe I am supplying. Today we are following and making the America's Test Kitchen flaky biscuit recipe. I actually think they were inspired my Nancy Silverton's biscuits...this woman is an amazing baker, however the video that ATK has posted is perfect. Follow this recipe EXACTLY, even using the flour technique for counting - and I guarantee they will be beautiful! On a side note, something to think about, this method of laminating the dough will create over 243 beautiful buttery layers. I did the math! 3 to the 5th power...3x3x3x3x3= 3,9,27,81,243. When I was a kid in the olden days -aka- the dark days before the internet and smart phones, a treat I rarely got was Poptarts. Thinking about that now, my mother was right not to give them to me for breakfast because they truly are more of a dessert. Have you had a poptart? They are not very good, kinda like cardboard with jam filling. they do hit the spot when you're in need of a sugar hit. This recipe however is divine! It's been modified from Deb at www.smittenkitchen.com. I will have jam or cinnamon sugar available, I recommend Nutella and bananas, but will not be supplying any. You may however bring some in for your group.
It was Fat Tuesday on February 16th, and we made something southern and a little different than the norm...biscuits and vegan sausage gravy! I find Alton Browns southern biscuit recipe easy and rather tasty, and we combined it with a sausage gravy (divided by 4). I had some beyond meat sausages in the freezer and we gave it a try. I don't know if everyone liked it, however it was a first attempt and can only get better. The first technique we learned was the cookie or creaming method of baking, this is where the fat (butter/margarine) is soft and we work the sugar together to make a paste. The new technique is called the biscuit method and we CUT the butter (very cold) into the dry ingredients. I have been testing recipes for quite a while and I really love this method...freeze your butter and use a box grater to cut the fat in. The one thing you have to prepare for is to portion your butter and freeze it ahead of making the scone. The recipe I have chosen for you is on Sally's Baking Addiction. We start by making this recipe as the perfect buttermilk recipe, instead of using cream, it works and has a sweet tangy taste. Today I want you to watch the videos on how to cut in the butter and then you are going to make the scones. We are making plain to start, tomorrow bring in an add in...that could be something sweet (berries, apples, raisins or cranberries) or you could bring in a savory add in (cheese, kale, herbs or mushrooms). My top hints for great scones.
We have spent the last couple of days working on cookies and learning how to cream butter and sugar. I love this recipe and lab because the it is easy to see what happens when you alter the proportions and or ingredients. If you change just one thing in this cookie recipe the texture, spread and or sweetness is affected. What you will do! You are working in partners, you will be changing out ONE ingredient with another to see what happens to the item.
Looking at the images above, a few modifications happened. Can you tell what they were?
When you are blogging about your explorations of chocolate chip cookies and the modifications you can make, you need to add the recipe to your blog. I want you to download the recipe ( you can find it here.) to your documents. There are multiple steps to do this. Try following along here.
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