Joanne Chang’s Buttermilk Biscuits with Parsley and Sage – the final recipe in the cookbook Flour, which also can be found on the James Beard Foundation website here.
I didn’t break out the stand mixer, and instead mixed everything by hand, grating in the butter. I gave the dough a few lamination folds before punching the biscuits, and chilled the unbaked biscuits while the oven pre-heated.
Typically, I avoid biscuit recipes with so many ingredients (all of cream and buttermilk and baking soda and an egg), but a) this is savory, and I like savory, and b) since was making these to go along with soup, I Knew I would be fine if they came out cakey or crumbly, rather than flaky.
These were really good. They have that classic biscuit texture somewhere between crumbly and flaky, along with a pleasing aroma of herbs. Next time, I might sprinkle the tops with a little salt, in addition to the butter-parsley mixture.
Cardamom buns. Oh my if you love cardamom these are the ultimate. Recipe is from Scandinavian from Scratch. The soft bun dough was a dream to work with. I thought it would be very sticky but it was soft like a pillow. The filling is from this book for morning buns. There are so many recipes in this book to use this soft dough. It starts by making a tangzhong.
Hi lovely baking peeps! I am bringing a French-style meat pie from Centreville Bakery (via Goldbelly) over to friends’ house for dinner tonight. We shared one a couple of months back and all loved it but it was lacking aesthetically so I made a note to put an egg wash on it next time. You bake it from frozen 90 minutes at 350 and I’m not sure if I should put the egg wash on at the beginning or if it will get too dark and I should put it on partway through. Advice?
For a home recipe as that one it’s likely whole milk because that tends to be more available. Or at least in a lot of countries it’s more common to see whole milk in stores. In the USA it’s usually nonfat in supermarkets while here and in Latin America in general it’s all whole milk. And I know it’s similar in lots of other developing countries.
In a professional recipe it’s pretty much guaranteed to be nonfat milk powder. It really doesn’t matter. More important is to use a milk powder that tastes nice, as instant milk powder can taste very cooked and stand out in a bad way in things where it isn’t baked. But I don’t know if that would be bad in a frosting, where that strong milk taste might be nice (the cooked flavor is similar to evaporated and condensed milk).
I made the new SK pavlova cake. We LOVED it. My notes: I don’t love fruit and chocolate together, so omitted raspberry curd and chocolate sauce, no sauce between layers, weighed layers, baked for 70 min, made salted caramel sauce for only on top, used black cocoa, chop chocolate finely, raspberries on side
Pretty much any professional recipe calling for milk powder is calling for nonfat and even ones that aren’t can be made with any type of dry milk powder because the fat content doesn’t really matter, and if anything nonfat is favored for the simple reason that in things like ice cream, you’re getting more nonfat solids, which is why you use it.
It’s used a lot in bread and even more so in ice cream production. I am using quite a bit these days making ice cream. If you make yogurt, it helps make a thicker yogurt.
If you like Momofuku’s cakes and desserts, they use a ton of it in their recipes.
If you like brown butter it’s the best way to get really strong brown butter flavor in baked goods, either by toasting it as is, or by adding to butter when browning it. I have a batch of toasted milk powder that I like to add to things like blondies and cookies. I added some to make my chocolate chip cookie genoise cake. You can add it to a brown butter frosting to make it really taste like brown butter. It doesn’t just work for sweets either. It can make a savory sauce with a stronger brown butter flavor, and also more easily emulsified. You can add it to a cream sauce.
It’s used for Stella Parks’ homemade cool whip, which is a favorite of mine for things like ice cream cake but is more commonly used as a topping.
You can add it to whipped cream for a thicker and milkier tasting whipped cream filling.
As I said, the only consideration is the quality. My instant one was pretty yellow and did not taste good in things like ice cream or yogurt where it tasted like evaporated milk. My current one is low temperature dried, and a nice light color. It doesn’t stand out in a bad way in any applications.
@Aubergine - sorry! I did miss it. J don’t recall where I got the tart pan but the one you posted looks identical. I used 70% of the crust for that tart and the rest for a 6” round tart pan. FWIW, I weighed a cup of flour as Ina measured it and it was 130g. Best of luck!
I’ve been volunteered to produce an English-style “tea” event at my mother’s church.
Therefore, I’m recipe testing. I’ve got my first-ever Victoria sponge in the oven. I have grave doubts about this recipe. We shall see. I’ve never even eaten this cake, so this should be interesting.
My son has two very favorite treats, using recipes from the King Arthur Baking company. Cinnamon Star Bread and Scali Bread.
I’ve found the King Arthur Special baker’s dry milk essential for both of these recipes. I order it online when I order other King Arthur products, such as the baking parchment, and we keep it in the freezer/refrigerator. It’s non fat.
I’ve never tried any other kind of dry milk so I don’t know how it would compare in other recipes. We consider it essential for these recipes, so it’s worth it for us. Otherwise, we don’t use dry milk.
We got the thinner parchment paper from King Arthur once.
Never again. Fell apart easily, etc.
We use the parchment all the time for all kinds of stuff in the oven. Worth it for just pulling out a sheet instead of having to cut it from a roll of parchment.
Victoria sponge is not trying to be a tricky cake — it’s the first one we baked as kids. The base recipe I remember was everything just beaten together, but other recipes cream the butter and sugar separately first, then add eggs, and finally fold in sifted flour.
I like just strawberry jam in the middle, no cream.
WRT English tea, I’d argue the tea sandwiches are more important And scones, if you’re making them.
Here are a few that look familiar to me and all pretty similar (either all-in-one or creaming first):
And scones, if you’re making them.
