10 Mar CPN – CHIC Podcast #63
CHIC Podcast #63: Breakfast Pastries
We have talked about breakfast before. It is one of the top three meals of the day. However I have been thinking about things us pastry folks make everyday for breakfast. I talk about scones, biscuits and muffins. I even throw in a little discussion of English muffins. Our survey this week is about what’s in your toolkit. Which tool could you not live without?
Here are the recipes:
Scones
3 cups pastry flour
1 1/4 T baking powder
1/4 cup sugar
10 ounces butter
3 eggs
1/4 T vanilla
3 ounces buttermilk
1/2 cup chopped dried apricots or any dried fruit
Biscuits
3 cups all-purpose flour
1 1/2 tsp salt
4 t sugar
2 TBS baking powder
5 ounces butter
9 1/2 ounces buttermilk
Muffins
2 cups All purpose flour
3/4 cup Sugar
1 TBS Baking powder
½ tsp Salt
2 Eggs, beaten
7 oz Milk
4 oz Butter, melted
1 tsp Vanilla extract
1 cup Frozen Blueberries
Procedure
Mixing: Muffin Method
Scaling/Panning: Fill paper lined cups 2/3 way full
Baking: 325°F for about 15 minutes
English muffins
1/2 cup warm water
1 ounce fresh yeast
8 ounce bread flour
6 ounces pastry flour
1 cup warm milk
1 ounce butter, softened
1 TBS sugar
1 whole egg
1 1/2 tsp salt
Straight Dough Method
Mix for minimum of 10 minutes
Ferment and cut with cookie cutter
Pan fry with minimum of fat.
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