Bread Rolls

 

Hi, I made some rolls for burgers and hot dogs to have for dinner tonight, here is the recipe they are delicious! I discovered this recipe from the Good Food website.

Ingredients:

500g strong white bread flour
7g fast action dried yeast
1 1/2 tsp caster sugar
2 tsp salt
300m lukewarm water
3 tbsp oil
extra flour for dusting.

Method:

1. Combine the flour, yeast, sugar and salt together in a large bowl, using a spoon to mix with. Making sure not to let the yeast and salt touch before mixing.

2. Once thoroughly mixed, make a well in the centre of the flour, and then in a jug measure out the water and then add the oil to the water.

Adding the water to the dry mix

3. Pour the wet mix gradually into the flour, whilst mixing into a dough. Once you have a dough transfer it onto your work surface, with a dusting of flour. (Don't add to much flour at this point as it makes the dough too dense.) Knead for around 15 mins until the dough is smooth and elastic.

Mixing into a dough.

4. Place the dough into a lightly oiled bowl, cover with clingfilm in a warm dry place, for an hour to prove.

5. When the hour has finished, knock back the dough for a further 10 minutes, and then roll into a long sausage and quarter, roll two of those balls into sausage shapes for the hot dog buns. Then the other two into balls for the burgers. Place the shaped dough onto a covered baking tray whilst pre- heating the oven to 220C/fan. Prove for 1 hour.

6. Cook the rolls for 10-15 minutes then take out of the oven and place on a cooling rack, covering with a clean tea towel when cooling will absorb the moisture from the heat of the rolls. But make sure to uncover about 15 minutes into cooling time.

These are perfect for burgers or hot dogs.

Happy Baking! Beth x

Delicious Summer Fruit Tartlets with Creme Patissiere

Hi guys, this recipe is amazing. The creme patissiere is beautiful. My family loved these tartlets, they went down really well. I hope you like them too!

Ingredients:

For Crème Patissiere:

300ml milk

1 tsp seeded vanilla essence 

3 large egg yolks 

50 g caster sugar

1 heaped tablespoon of plain flour

knob of butter

For Tarts:

300g shortcrust pastry ( I made my own pastry from a recipe)

400g mixed berries

1 kiwi cut into slices 

Method:

1. For the crème patissiere, pour the milk into a saucepan and add the seeded vanilla essence. Then bring the mix slowly to a gentle boil -- reduce the heat and gently simmer for a few minutes.

2. Put the egg yolks and the flour into a large bowl along with the sugar, and whisk for a few minutes until the mixture becomes pale and fluffy. You can tell when it's done as it will leave a small trail when you lift the blades up.

3. Pour about one third of the hot milk into the mixture whilst whisking constantly at a slow speed, until all of the milk has been mixed in. Then add the rest of the milk, doing the same.

4. Return the mix to the pan and bring slowly to the boil, stirring constantly until the custard has thickened, and is smooth and glossy. It may look a bit lumpy to begin with, but don't worry keep stirring, it will become smooth. Reduce the heat and simmer for 2 minutes, whilst stirring. 

5. Remove the creme patissiere from the heat, beat in the knob of butter until melted, then scrape into a bowl. Cover the surface of the crème patissiere directly with cling film and leave to cool then put in the fridge until needed.

6. Heat the oven to 190C/170 fan. Divide the pastry in half. Put one half in the freezer for another use. The other half gets split in half again, so you have four pieces. Roll out each one to line the tartlet tins. Line each one with parchment paper and then put baking beans onto the parchment so it weighs down the pastry. Put on a baking tray and bake for ten minutes, then take out the parchment paper and beans. Bake for a further five minutes, until the pastry is crisp and golden.

7. Trim the edges of the pastry after they have cooled slightly, then take out of the tins and leave on a wire rack to cool.

8. Fill the pastry cases with the creme patissiere and the berries, then add a slice of kiwi.

They are delicious, Happy Baking!  

The New Additions To The Family

We have got two gorgeous chickens, Dave and Nugget. The girls will soon be giving us fresh free range eggs, which I'll be using when I bake.

Dave is the blonde one and Nugget is my beautiful ginger chicken. We may get two more at the end of September called Mrs Clucklesworth and Margery. They will be providing us with around 1000 eggs a year, plenty for baking! They are very healthy and happy chickens who love living with us.

Happy baking x