If you are making a tart shell or or pie shell that needs to be pre baked here are two ways you can make sure it does not get soggy once you fill it. After you blind bake the shell, take the parchment and pie weights out. Brush the inside of the shell with beaten egg white to coat. Place the shell back in the oven for 5 - 9 minutes to cook the egg white and seal the inside.
You can also use melted chocolate to brush the inside of a cooled shell before filling. I like white chocolate for most as it does not interfere with the taste of the filling. But Semi-sweet or dark can be good too for certain types of pies.
Tuesday, March 20, 2012
Sunday, March 18, 2012
Tarts - Sweet and Savory
Today's class is on Tarts - Sweet and Savory. Come by and see how to make pastry cream, rich tart dough and even Lemon Curd in a VitaMix Blender. Plus a classic French Onion Tart. All that at Williams Sonoma at The District in Green Valley. Class is at 12 noon.
Saturday, March 17, 2012
Bread follow up
The bread from the other day came out great! Here is the recipe for a nice sandwich bread.
1 1/2 cup of warm water
1 cup of sourdough starter
2 tablespoons of honey
2 tablespoons of Greek Yogurt - or drained yogurt
2 1/4 teaspoons instant yeast
4 - 7 cups of all purpose flour
1 tablespoon salt
Pre heat oven to 375
Put all of the ingredients in the bowl of your stand mixer and mix with the dough hook on low until combined. Then knead for 7 minutes. The amount of flour will vary so I recommend starting with 4 cups and then adding more as you need to. The dough should be smooth and not sticky. I added up to 6 cups and then let the dough rest in the bowl before continuing. If you do that, you can give the flour time to absorb the moisture. Then added a little more until I go the results I wanted. You do not want a really stiff dough so use less. If it is sticky it may need more flour and more kneading.
Put the dough in an oiled bowl and turn to coat the dough. cover with oiled plastic wrap and a towel and let raise until doubled in size. Punch down the dough and form into two loafs. Put the dough into the bread pans which have been oiled. ( I use BakKleenZT it is wonderful). Let the dough raise until it is at least one inch over the rim. Bake at 375 for 30 minutes or until golden brown The internal temperature would be 190 - 200 on an instant read thermometer.
1 1/2 cup of warm water
1 cup of sourdough starter
2 tablespoons of honey
2 tablespoons of Greek Yogurt - or drained yogurt
2 1/4 teaspoons instant yeast
4 - 7 cups of all purpose flour
1 tablespoon salt
Pre heat oven to 375
Put all of the ingredients in the bowl of your stand mixer and mix with the dough hook on low until combined. Then knead for 7 minutes. The amount of flour will vary so I recommend starting with 4 cups and then adding more as you need to. The dough should be smooth and not sticky. I added up to 6 cups and then let the dough rest in the bowl before continuing. If you do that, you can give the flour time to absorb the moisture. Then added a little more until I go the results I wanted. You do not want a really stiff dough so use less. If it is sticky it may need more flour and more kneading.
Put the dough in an oiled bowl and turn to coat the dough. cover with oiled plastic wrap and a towel and let raise until doubled in size. Punch down the dough and form into two loafs. Put the dough into the bread pans which have been oiled. ( I use BakKleenZT it is wonderful). Let the dough raise until it is at least one inch over the rim. Bake at 375 for 30 minutes or until golden brown The internal temperature would be 190 - 200 on an instant read thermometer.
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