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Video - Cooking Session #26

on November 04, 2024

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Cooking Session #17 - Whipped Shortbread

(pour la recette en français, cliquer ici. ) Whipped Shortbread 3 cups unsalted butter, softened 1 1⁄2 cups confectioners' sugar, sifted 4 1⁄2 cups all-purpose flour* 1 1⁄2 cups cornstarch or potato starch Optional: sprinkles, colorful candies, melted chocolate, jam for toppings and fillings *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 300°F. Using a stand mixer fitted with a paddle attachment beat butter and sugar until light and fluffy. In a separate bowl, sift together flour and cornstarch. In three additions, gradually mix dry ingredients into butter and sugar mixture. Do not chill the dough at this point! Scoop dough by the tablespoon and roll into a ball with palms. Place on a parchment-lined baking sheet, leaving 1-inch between each cookie. Press lightly with a fork dipped in flour

Cooking Session # 22 - Hamburger Buns

(pour la recette en français, cliquez ici.) Homemade Hamburger Buns 2 tablespoons active dry yeast 1 cup + 2 tablespoons warm water (about 110°F) ⅓ cup vegetable oil ¼ cup sugar 1 large egg 1 teaspoon salt 3 to 3½ cups all-purpose flour Topping: 1 egg yolk 1 tablespoon water 2 tablespoons sesame seeds Instructions In the bowl of a stand mixer, fitted with a dough hook attachment, add the yeast and warm water. Stir in the oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy. Whisk in the egg. Stir together the flour and salt, then and to the bowl and mix until a soft dough is formed. Using a dough hook, knead the dough in the mixer for 3-5 minutes, until it is smooth and elastic. Do not let rise. Divide into 8 equal pieces; Do not let the dough rise. On an unfloured surface, shape each into a ball, then place them onto a baking sheet lined with parchment paper. Cover with a kitchen towel and let the dough rest 10 minutes. Preheat oven to 425°F. After

Cooking Session # 19 - Pizza

(pour la recette en français, cliquer ici .) It doesn't get any better than this - combine a tender and crispy crust with gooey, flavorful cheeses and vegetables fresh from the garden, and you get not only Italy's most traditional pizza dish, but also a fabulous way to celebrate the season's harvest of juicy tomatoes. Made with ingredients reminiscent of the Italian flag, pizza Margherita is a wonderful late summer treat on those days when it's just cool enough to warrant heating up the oven. Ingredients: For the pizza dough: - 1 1/2 c. hot water (105°F-110°F, any hotter with KILL THE YEAST!) - 1 1/2 tsp. dry active yeast - 1 tbsp. sugar - 1 tbsp. olive oil - 1 tbsp. salt - 3 c. all-purpose flour - oil for greasing the bowl For the Margherita topping: - olive oil for brushing- 4 cloves sliced garlic - 2 large ripe tomatoes, or similar quantity of small ones, or cherry tomatoes (whatever you have on hand, can purchase at the grocery store, or can pick out of your garden)

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Video - Cooking Session #26

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