Tuesday, March 29, 2011
Saturday, March 26, 2011
Posted by Haumea's Kanaka Kitchen at 5:26 PM
Posted by Haumea's Kanaka Kitchen at 5:17 PM
Friday, March 25, 2011
Posted by Haumea's Kanaka Kitchen at 8:58 PM
Thursday, March 24, 2011
Sunday, March 20, 2011
Monday, March 14, 2011
Saturday, March 12, 2011
Thursday, March 10, 2011
Ingredients you'll need:
1 cup of warm water 105 degrees
1 3/4 tsp. of instant dry yeast (change to yeast)
1 tsp. of kosher salt
1/4 cup of sugar
1 teaspoon Butter-Vanilla Emulsion (Sur La Table and Williams Sonoma carries)
1/4 cup of melted butter with 1 teaspoon honey (cooled down)
1-1/2 cup of all-purpose flour
1-1/2 cup of bread flour
have some additional flour for dusting ,maybe half cup if that
additional vegetable oil for greasing the bowl
1/4 c. of fine bread crumbs (Blend the Panko to make it finer or buy fine Panko).
for the Pan and on top the rolls.
Pour the water into a large mixing bowl. Sprinkle the yeast over it. Add 1 teaspoon sugar. Leave for 5 minutes until it foams.
Add the salt, sugar and melted honey butter to the yeast mixture. Stir. Add all purpose flour and bread flour. Mix.
The dough will be wet and sticky.
Turn out dough onto a lightly floured surface.
Put into a ball and start to knead. I fold the dough each time I kneaded it out, sprinkle with some flour but do so sparingly while kneading until the glutens have done their job and the dough is nice and soft 7-8 minutes.
After 7-8 minutes of kneading, the dough will be smooth. Keep kneading until the dough feels elastic. You’ll know.
Feeling the elasticity may take some practice but if it feels like your earlobe,(feel your ear and wash your hands before kneading) it’s time to stop kneading. Usually, 8-10 minutes of kneading is enough to achieve.
Brush the inside of a bowl lightly with oil. Put the dough in the bowl, turning it around to coat the entire surface with oil.
Cover the bowl with cling wrap. Place in draft free area to rise. 1 hour to 1.15 hours.(no more than 1:30)
After an hour and a half the dough should have risen. Should have doubled in size.
After it's proofed. Punch down the dough and transfer to a lightly floured surface.
Light roll into a 2inch wide by 18 inch log the cut into equal pieces. This is for convenience and easier handling.
Put some bread crumbs on a parchment lined pan turn the rolls up cut facing up and shape softly and bread crumbs on top and let it go for the 2nd rise.
After the 2nd rise, sprinkle a little more crumbs on the rolls and bake in a 325 oven for 18-22 minutes keep an eye on them.
Tuesday, March 8, 2011
This makes a small batch of 9 in baking cups or 6-8 flat on cookie sheet
1/4 cup warm water 105 degrees
1 tsp sugar
1 tsp yeast
let soak for 5 minutes or so
1/4 cup sugar
1 Tablespoon plus 1/4 teaspoon of milk
1 1/8 cup of all purpose flour
extra 1/2 cup flour for dusting
1/4 cup butter melted and cooled
1/8 teaspoon salt
1/2 teaspoon vanilla or butter emulsion
2 egg yolks
Once the yeast has bloomed add the egg yolks, milk, butter, vanilla,
add all the dry ingredients. Mix well and knead for 5-8 minutes dusting with flour a little at a time
and folding with your turning and kneading of the dough
once all the glutens have come together and done their job, place in bowl with a little oil,
add a little on top and cover with saran wrap and towel put in draft free place and let rise 1hour and 15 minutes.
Punch down cut into 8-9 even roll lightly into a log and shape into snail on baking pan lined with parchment paper. Let rise for the 2nd proofing for another hour.
Bake 350 for 15-20 minutes until golden brown
spread butter and sprinkle sugar voila!!!!!
Posted by Haumea's Kanaka Kitchen at 1:56 PM
Posted by Haumea's Kanaka Kitchen at 1:55 PM
Sunday, March 6, 2011
Thursday, March 3, 2011
Tuesday, March 1, 2011
Posted by Haumea's Kanaka Kitchen at 8:33 PM
Posted by Haumea's Kanaka Kitchen at 8:30 PM
Posted by Haumea's Kanaka Kitchen at 8:21 PM
Posted by Haumea's Kanaka Kitchen at 8:20 PM