Explore by Tags
Entries from Talk tagged with 'dough'
my yeast bread dough always rises really fast
I live in Florida, in a house without air conditioning (yes, that is possible). This winter we did not have one hard freeze and only a couple of frosty mornings.
Due to the warmth, my bread doughs always rise in about half the time that the recipe suggests. Sometimes I will punch it down and give it an extra rise, and sometimes I will put it in an ice bath to slow it down. If I have lots of time, I will refrigerate it for several hours.
But, most of the time, I just go with the quicker rise time. My breads always turn out tasting good, and risen quite well. However, I have given up on sourdough breads, because they never turn out well.
Am I missing anything by not having a "long, slow, rise time?"
Any suggestions to alleviate this problem (if, indeed, it is a problem), other than moving to Maine?
Ricotta cheese filled pastry that my Aunt Carm use to make
I need some help finding the recipe. My Aunt Carm made these deep fried pastries. It was a heavier dough not like fritters and you rolled it out and made a good sized rectangle for each pastry and you just filled it with drained ricotta cheese. She would flavor the dough with anise and deep fry each one and smoother then in honey. I really need to know the right kind of dough to use. It was very yellow in color from the egg content.
Thanks
Donna
Whole-Wheat Phyllo Dough - Where can I find it??
I have been meaning to make several recipes using phyllo dough, but I would really prefer using a whole-wheat or any whole-grain version. I've seen recipes on the Internet that call for whole-wheat phyllo, but when I search, I can't find any brands. Do you know any brands of whole wheat phyllo and if I can purchase them over the Internet?? Please help.
a reliable sweet dough for tarts
No, I don't have one - I NEED one. I wrote a bit ago about the Meyer lemons, and made a lemon tart using an Emeril recipe, but was disappointed in the way the dough behaved and ultimately tasted. The dough shrank and split during baking - though I did follow the directions and baked for 10 minutes with parchment and pie weights, exactly as instructed. But in the end it still cracked, which was an annoyance because I still had to add the filling and bake it. (You already know that it stuck to the bottom of the pan in some parts, right?) It also came out too thick and dry and hard.
The lemon filling was very good, and I'd like to use it again, but need a good, reliable, well-behaved sweet dough. Also, any tips for handling it would be helpful, too. I don't often make tarts so maybe I just need to develop the right touch. Anybody...?
