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Messages - Delightful Den

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Easter / Re: Chookies' Hot Cross Buns
« on: March 25, 2016, 07:05:30 am »
I made a double batch on Wednesday night. I made up the the point of pipping the cross on the covered the backing trays and pooped them into the fridge for the night. I took the out of the fridge about 5:30 in the morning and heated the oven for 10 minutes on keep warm setting, turned the oven off and pooped both trays in while I went out for my morning bike ride.

When I got back I took the trays from the oven, turned it on to preheat and piped the crosses on. They came out pretty good. I was happy with amount of rise.

I would use this method again when I wanted fresh hot cross buns for breakfast.

Questions? Technical Issues? The Survival Guide / Re: Pie Making
« on: March 22, 2016, 08:02:03 am »
I never blind bake my pie crust unless the recipe says to.

Easter / Re: Chookies' Hot Cross Buns
« on: March 18, 2016, 09:11:17 am »
Thanks Chookie I will try that.

Easter / Re: Chookies' Hot Cross Buns
« on: March 17, 2016, 11:49:52 am »
I would like to make a batch of hot cross buns to take to work on Thursday. Has anyone tried making the dough the night before using less yeast and leaving it in the fridge over night?

Questions? Technical Issues? The Survival Guide / Re: Pizza?
« on: March 09, 2016, 12:43:39 pm »
This pizza dough recipe lets you make the dough up to 3 days in advance and rise in the fridge. then you just have to roll assemble and cook.

« on: February 11, 2016, 12:18:27 pm »
We just picked it up today. I never thought I would own an orange car. It was a bit of an unexpected purchase. We only went to have a look on Monday night after tea thinking the dealership would be closed. I was looking at a Mazda CX3 hatch back. The dealer asked us to come in to get our details so he could get back to us with prices. On the way through the show room DW spotted the GTS86.

« on: February 10, 2016, 01:48:18 pm »
We bought a new car today. :D

Bread / Re: NY Style Pizza dough- Cold proofed
« on: February 03, 2016, 01:39:11 pm »
I like to use this dough when I plan in advance to make pizza but if I decide on the spur of the moment that I want to make pizza I use my old standby dough which only needs to rise about half to one hour depending on the temperature.

Chit Chat / Re: What are you cooking today?
« on: February 03, 2016, 01:21:27 pm »
Does DW have far to travel to her new school DD? It must be exciting for her, or horrid.......breaking in a new staff.  I  have a friend who is Principal of a school in the Gosnells/Armadale area and she has been there for 12 months. She said most of her day is sorting out these particular type of problems.  Its a very big job.

Cookie her new school is closer than the last one and it is a bigger school so she has a deputy to share some of the work load. So far it is exciting for her, she is enjoying the new staff. You are right though it is a very big job.

Chit Chat / Re: What are you cooking today?
« on: February 02, 2016, 01:52:42 pm »
I made 5 batches of slow proofed NY style Pizza dough tonight. They are now resting in the fridge for Friday's Pizza night with DW's staff from her new school.

I have posted the the recipe here

Bread / NY Style Pizza dough- Cold proofed
« on: February 02, 2016, 01:47:03 pm »
NY style pizza is characterised by a soft thin crust. The crust is soft enough that you have to fold a  slice in half and use both hands to eat it or the tip will droop and your toppings will slide off. New Yorkers are divided into two camps when it comes to eating pizza the two handers and the flippers. The flippers fold their slice in half then flip the point back onto itself so they can eat with one hand. I find this crust can come close but it is still not as soft.

NY Style Pizza Dough

385g water
1 1/2 teaspoons sugar
3/4 teaspoon active dried yeast
600g strong bakers flour
2 teaspoons salt
2 tablespoons EVOO

Add water sugar and yeast to  *: Select 37 degrees speed 2 for 1-2 minutes. You just need to heat long enough for the 37 light to come on. I usually give it 2 minutes. Add the flour then the salt on top so the salt does not inhibit the yeast. Mix speed 6 for 10 seconds until combined. Add the EVOO and kneed 4 minutes  ::.

Once the kneading is finished remove the dough from *: and place into a large zip lock that you have drizzled with oil. Seal the bag and place in the fridge for 48 to 72 hours.

Remove dough from the fridge at least 1 hour before you want to use it. This recipe will make enough for two medium pizza bases

For best results hand shape the dough, do not use a rolling pin. I have included a link to a video showing hand shaping techniques here.

This is a slow rise dough and requires at least 48 hours to develop full flavour and structure. If you want to use it in less than 24 hours increase the yeast to 1 teaspoon. You can use a lidded bowl to proof the dough but ensure there is enough room for the dough to rise.

Chit Chat / Re: What have you been doing today?
« on: January 11, 2016, 09:27:06 am »
Sorry to hear your sad news Julie. Our pets are such an important part of our family their loss is always felt deeply.

Chit Chat / Re: What have you been doing today?
« on: December 30, 2015, 02:50:02 pm »
Spent the day packing up the Christmas decorations. Glad to have the house back.

Chit Chat / Re: My Christmas Tree
« on: December 18, 2015, 11:30:10 pm »
That is a beautiful tree mep. I can't remember when we last had a real tree. I do remember the shedding pine needles.

Chit Chat / Re: My Christmas Tree
« on: December 18, 2015, 02:24:22 pm »
We tend to go overboard with Christmas decorations

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