Posts filed under ‘Breads’

Dutch Baby – A small batch

IMG_20170521_123614_968

1/4 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon unsalted butter
powdered sugar
a small oven-safe skillet

Place the skillet in the oven while it preheats to 425°F

Combine the flour, milk, eggs, sugar, vanilla, and salt in a bowl
let the batter rest 20 minutes, giving the flour time to absorb the liquid

Melt the butter in the hot skillet after removing from the preheated oven
swirl the pan to melt the butter and coat the bottom and sides of the pan

Pour the batter into the buttered pan, swirling the pan so the batter coats the bottom evenly

Place the skillet back in the oven
bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes

Serve hot, dusted with powdered sugar, and cut into wedges
or serve with maple syrup, fruit, or jam

May 22, 2017 at 6:48 pm Leave a comment

Coconut-Lime Doughnuts – A small batch

lime coconut

Put the lime in the coconut and bake it all up!

Doughnuts
1 cup flour – For best results use cake flour. Don’t have any? To mimic the consistency of cake flour, replace 2 tablespoons of flour per cup with 2 tablespoons of cornstarch. Cake flour is lower in protein than AP flour, making a more tender cake.
1 teaspoon baking powder
pinch of salt
1/4 cup sugar
1 egg, beaten
3/4 cup canned unsweetened coconut milk, shake can well before opening
1/2 teaspoon vanilla extract

Glaze
1 cup powdered sugar
1 tablespoon canned unsweetened coconut milk
2 teaspoons lime juice

Topping
1/4 cup shredded sweetened coconut

Preheat oven to 425°F
grease doughnut pan well with oil spray

Donuts
Mix the dry ingredients well
add egg and coconut milk
mix until well combined

Fill each pan cavity approximately 2/3 full

Use a resealable bag with one corner snipped off for easier filling. Place the bag into a large mug or measuring cup and pour batter into bag, before snipping off the corner.

prep

Bake 7-9 minutes

cool for 5 minutes in the pan
then move to a rack and cool completely before glazing

Mix powdered sugar, coconut milk, and lime juice until smooth
dip each doughnut into glaze then return to the rack
top with shredded coconut before the glaze dries

Makes 6 doughnuts

March 21, 2017 at 4:49 pm Leave a comment

English Muffins – A small batch

english muffins

1 cup AP flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup warm water (but possibly a splash more, depends)
1/2 cup yogurt or buttermilk

Mix all ingredients together
knead for 10 minutes, I use a stand mixer with a dough hook attachment
roll dough out into a circle about a 3/8 inch thick, on a floured surface
use a glass or biscuit cutter to cut out each muffin, about 2 1/2 – 3 inches in diameter
sprinkle with extra flour as needed

Place on a baking sheet, sprinkled with cornmeal
cover with a kitchen towel and let rise for 1 hour

Oil and heat a griddle until hot, I use cast iron
lower flame to medium
cook muffins on each side for 4-6 minutes

Allow to cool before serving, otherwise they tend to be gummy inside.

Makes 6 or 7 muffins

March 19, 2017 at 3:38 pm Leave a comment

Baked Char Siu Bao – A small batch

baked char siu

aka Baked pork buns

This baked version is a bit bigger than their steamed cousin. But, if you’d prefer the steamed version, check out this recipe.

Filling
I had leftover Char Siu in the freezer, so I diced it up one chop and added a diced scallion or two. If you don’t have any leftover Char Siu, check out this recipe.

Dough
1 teaspoon yeast
1/2 cup warm water
1 tablespoon granulated sugar
1 cup AP flour
1/2 cup self-rising flour
1 tablespoon butter, melted

Combine flours, sugar, yeast, warm water, and melted butter
mix until well combined
(the dough will be a shaggy mess at this point)

Turn the dough out onto a floured surface
kneading until smooth and elastic, about 10 minutes

Allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

Preheat the oven to 400℉

Punch down dough and knead briefly (about 5 minutes)
roll the dough into a log
divide the dough into 4 portions
flatten and shape each portion into circles
spoon about a tablespoon of prepared pork filling into the middle of the flattened dough
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto baking sheet
brush buns with egg wash

Immediately after putting baking sheet in the oven, reduce the heat to 350℉ for 25 minutes, or until buns are golden brown

December 11, 2015 at 5:15 pm Leave a comment

Yeast-Free Cinnamon Rolls – A small batch

cinnamon

There are some recipes that I just should not have explored and tested; they are so tasty, so satisfying, and too damn easy to make. Would you like a small batch of caramel corn? Or, this winner, a quick, yeast-free version of cinnamon rolls that makes only four servings.

Preheat oven to 375°F
grease four muffin tins or four 4-ounce ramekins

Dough
3/4 cup AP flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/4 cup plain yogurt, buttermilk, or sour cream*
1 tablespoon water
1 1/2 tablespoons butter, melted

Combine the dry ingredients and set aside
combine the wet ingredients and stir into dry ingredients
form into a soft dough

Pat the dough flat, and shape into a rectangle about 6″ long, on a well-floured surface

Prepare the filling

Filling
1 1/2 tablespoons butter, melted
3 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon

Pour the melted butter onto the dough
combine the sugars and cinnamon
sprinkle onto the buttered dough

Along the long side of the dough, carefully roll up the dough, rolling away from you

Pinch the seam closed
cut the dough into 4 even pieces
place the pieces into the baking cups
baked for 15 minutes

Icing
3 ounces cream cheese, softened
1/3 cup powdered sugar
1 tablespoon yogurt, cream, or milk

Prepare the icing by combining these ingredients and blend until smooth

Pour 1 tablespoon of the glaze onto each roll while they are hot out of the oven

* As a substitute, you can use sour milk by mixing 1/4 cup of milk and 1 tablespoon vinegar

November 7, 2015 at 5:30 pm 2 comments

Basic Muffins

blueberry muffins

Blueberry Muffins

2 cups AP flour (switch out 1 cup for whole grain or cooked oatmeal)
1 cup dairy
1/4 cup oil
1 egg
1/2 cup sugar (or less), reserve a tablespoon for sprinkling on the tops of uncooked muffins
2 teaspoons baking powder (3 if using whole grains, 1 if using soured milk and add 1/2 teaspoon baking soda)
1/4 teaspoon salt
Optional: 1 cup filling (berries, diced fruit, or chopped nuts)

Grease 12 muffin tins

Mix all ingredients until just combined (it will be lumpy)

Bake at 400° for 20 minutes
cool completely in tins

April 5, 2015 at 7:42 pm Leave a comment

DIY Flour Tortillas – A small batch

This is my 300th post everyone! Not all posts have been recipes, but close. A big thanks to everyone following Audrey Can Cook, making it fun and worthwhile for me to continue.

tortillas

I will never buy flour tortillas again. So good, so easy!

1 cup AP flour
big pinch salt
1/3 cup warm water
1  1/2 tablespoons oil

Mix together
knead a few times
form a ball
cover and let rest for 10 minutes

Divide into 4 even pieces
roll out until very thin (about 7 inches in diameter)

Heat a lightly oiled skillet over a high flame
cook the tortilla until it begins to bubble and brown (about 1  1/2 minutes)
flip over and cook the opposite side

Keep warm by wrapping in a kitchen towel

These need to be eaten fresh and warm, that’s the reason for the small batch that makes only 4 tortillas. Recipe can be doubled very easily.

May 24, 2014 at 5:12 pm 2 comments

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