Posts tagged dough
Rough Puff, Who knew?
Rough puff pastry in a skillet topping caramelized apples.
This is new to me and I'm totally in love with the process. I do like to make pie crust and I do like to make puff pastry, and this is a beautiful marriage of the two.

A rough puff pastry is quicker than layered puff to make AND it uses FROZEN butter! I know caps lock on two words. I must be seriously excited. One of my biggest work arounds is having my butter frozen when I want to bake. I keep pounds of it in the freezer (oh don't judge) and regularly forget to pull it in time.

So with this recipe you grate the frozen butter. I used my food processor because I can't imagine not losing some knuckle skin if you tried to grate slippery butter on a hand grater, plus it would get warmed. And the key for this recipe and all pastry is the cooler the better!

Here it is:

13 tablespoons butter
1.25 cups all purpose flour
.25 teaspoon salt
5 tablespoons cold water

Grate the butter. Using a large bowl, which is cool, combine the butter, flour and salt. Quickly rub the flour into the butter. I start with a scraper and move to using my hands for the last little bit. When it's well combined, add the water. It should be moist enough to force into a ball.

Take the ball of dough and shape it into a rectangle. Do a series of 5 triple folds with the dough either consecutively or let the dough rest between the 3rd and the 4th. Let rest an hour before you use it.

This is the crust for a Tarte Tatin I'll be making eventually. Cheers.
Siopao-Daring Baker's Challenge
Filled with seasoned ground pork, onions and ginger.
Where a Siopao or a Bao start and a Kolache end I'm not so sure. How about a Piroshki? Maybe a Calzone? They are all yeast doughs wrapped around deliciousness. Yes, they can be savory and sweet. I might have to make all of them to see really why they are different. Egg in the dough? Rising times? It will be a hardship, but I'm willing suffer in the name of science.

Why I made these in particular is because I've lurked too much on the Daring Baker's Challenge and if I don't participate again they are going to kick me to the curb.

 The dough is straight from Julie E's recipe. I only needed 4 cups of flour and my dough was fairly dry.
Dough balls, each weighing in near 3 ounces, unfilled.

Dough
1/4 ounce (2 teaspoons) active dry yeast (1 packet )
1-1/2 cups warm water
1 tablespoon sugar
2 tablespoons butter cut into little pieces
1 teaspoon salt
4 cups all-purpose (plain) flour
1 egg for egg-wash for the buns

Filling
1 tablespoon vegetable or olive oil

1 small yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger minced
1 lb ground pork 
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 teaspoons sugar

Salt and white pepper to taste

1 tablespoon cornstarch
1/4 cup cold water
1 green onion, minced 

In a stand mixer combine the yeast, water, sugar, butter and salt. Allow the yeast to get foamy. Add the flour. Mix until combined. Cover the bowl and allow it to sit 1 hour or until doubled in size.
Cut into 12 equal sized balls roll tightly.
The dough filled and waiting to rise.
Starting with the ball you rolled, press flat. I used a rolling pin. Is that cheating? I don't know but that's how I roll. Haha. The dough is like pizza dough. Use about 1/4 cup room temperature or cold filling. Pinch the sides together and place seam side down on a lined cookie sheet. Repeat with all the dough and filling.

Cover with plastic wrap and let rise 1 hour. Preheat oven 350 degrees. Brush with egg and bake 20-25 minutes.

To make the filling:
In a large skillet brown the onion in the oil. Add the garlic and ginger. Sautee 2 minutes. Add the pork, cook until brown. Add the sauces, sugar, salt and pepper. Adjust the seasoning to your liking.
Thicken with a cornstarch slurry. (Add the starch to the water and that solution to the pork and cook until clear.) Add the minced onion, cool.

These are the perfect size to pack for lunch. My daughter is not a fan of the sandwich, but these, these she loves. What's your non-traditional lunch idea?
Warm out of the oven.