Day 2 of How Baking Works - Flour

Well today in class I learned all about Flour everything from Cake flour to Semilena Flour. Every flour has a different compontents. They contain different gluten content and different protien levels.  Today we created dough balls or more less Dinner rolls. 

 

Lean Dough Rolls

Ingredients:                Weight, ounces                      Weight, grams

 

Bread flour                 1 lb., 2 oz.                               500 g

Salt                              0.2 oz.                                     6 g

Yeast, instant             0.25 oz.                                   8 g

Water (68*F)              10 oz.                                      280 g

Method of Preparation:

1. Gather equipment and ingredients
2. Sift flour and salt onto parchment paper three times.
3. Place flour/salt in mixing bowl with dough hook.
4. Add yeast and water into bowl
5. Blend at low speed for 1 minute. Stop and scrape bowl.
6. Mix at medium speed for 5 minutes.
7. Remove dough from the mixer, but keep in bowl.
8. Cover and label mixing bowl and place in proof box.
9. Keep in proof box until doubled in bulk (approximately45minutes).

10. Punch down dough.
11. Divide dough into 3 ounce pieces and round into rolls.
12. Place rolls on paper lined sheet pan and label. Return to proof box for 15 minutes.

13. Bake at 425 F for 15-25 minutes or until golden brown.
14. Remove from oven and cool completely before measuring and weighing.

 

Also today we made Biscuts some the correct way some not the correct way!!!  We used different  measurements of baking powder and baking soda. Here is the pictures of all the different biscuits.

 

 

We also Learned how to make a few Products that are Gluten -FREE and Wheat- Free!!! I will be posting some of the recipes below. These products can not be labled Gluten Free unless they are made in a Gluten free kitchen

 

Gluten Free Yellow Cake

( this is very Tasty)

1 ½ cup          rice flour, white

¾ cup             tapioca flour

1 tsp.              salt

1 tsp.              baking soda

1 Tbsp.           baking powder

1 tsp.              xanthan gum

4                      eggs

1 ¼ cup          sugar, granulated

2/3 cup          mayonnaise

1 cup              milk

2 tsp.              vanilla extract

MOP:

1.  Mix the rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum.          Set aside.

2.  In bowl of mixer, combine the eggs, sugar and mayonnaise together, mixing until fluffy.

3.  Add the flour mixture, milk and vanilla to the egg mixture, combine until well blended.

4. Portion batter into paper lined muffin pans with blue handled scoops.

5.Bake at 350*F for about 25 minutes.

 

Gluten Free Pumpkin Bread (Muffins)

( this one is very good also)

16 oz.             pumpkin puree

2 cups            rice flour

2                      eggs

¼ cup             applesauce

¼ cup             vegetable oil

1 ¼ cup          brown sugar

1 ½ tsp.          cinnamon

1 tsp.              nutmeg

½ tsp.             cloves

½ tsp.             salt

1 tsp.              baking soda

¼ cup             raisins

½ cup             walnuts or pecans, chopped

1/3 cup          water

MOP:

1. Mix  rice flour,baking soda, brown sugar and dry spices.

2. Mix in eggs, water, oil, and pumpkin.
3. Mix in chopped nuts and raisins.
4. Portion mixture, using blue handled scoop, into paper lined muffin tins.

5. Bake 30 minutes at 350 degrees.

 Maybe you will be able to enjoy these recipes for your Gluten Free Friends.

 

 

Until my NEXT Culinary Adventure,

      Marti Kelley