I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy.
I've applied some variations because of time/number/ingredients restrictions, in particular:
Which are the factors that make the crust so crispy?
About the cooking method I cooked at about 500 F for 4 minutes, turn 2 minutes, the dough was puffed after about 2-3 minutes.
Try lowering your oven temperature by 25 degrees at a time, and/or shortening how long you cook it until just lightly browned.
Cook only until it is fully puffed. If that isn't enough, try folding them right after taking them out, and put them in a paper bag. They'll steam themselves briefly and keep the crust soft.
We cook our pitas on the stovetop on a very hot cast iron skillet. You can monitor each pita carefully that way. Put the pita in the pan and flip it when it puffs. You can encourage the small puff bubbles to join by gently pushing down on them with a spatula. Once the pan is hot, each pita only takes about 2 minutes.
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it "goulash", but it doesn't look like the goulashes I've seen on the net. (Sorry about.... Dumplings some flour some milk Mix together in proportions that make it good and gloppy. You dont want dough, or soup. When the soup is nearly done, drop large spoonfuls into the boiling soup
The recipe is something like that: 400g of flour 180g of water 2g of yeast 7g of salt Part of the flour and water can be used to prepare a biga or a poolish, let's ignore that to keep it simple. Kneading everything for 8-10 minutes, which is not too much for this low hydration (45%) will result in a dough that will not pass any gluten test. To develop the gluten, the only way is to roll it down, bend it and roll it down again. For about 20 minutes. Then it rests only for 1h and it's baked. Kneading could be done in a bread machine; what I really want to do is to develop the gluten
, the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some... and elastic. Plus, a little on the sticky side. You will need to knead the dough for about 8 - 10 minutes. Take the dough and flatten it out a little. Add the roasted potatoes and onions to the top... the pieces of dough on top and dust with a little whole wheat flour. Cover with plastic wrap and allow to rest for 1 hour. Remove the plastic wrap and score the top of the bread with a sharp knife. Place
Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English. http://www.tarladalal.com/Namkeen-Mathri-10381r Ingredients 2 cups plain flour (maida) Method 2. Add just enough water to the flour mixture and knead into a hard dough. How hard should the dough be so that the resultants biscuits are chewy NOT HARD? Why can't pure Wheat flour replace Maida since the recipe asks for a hard dough? http://goodethnicveggiedelights.blogspot.in/2011/05/mathri-traditional-indian-namkeen.html Recipe Ingredients * Semolina (suji) - 1/3 cup Above recipe asks
I have a bread machine and make bread using margarine (I need to avoid all dairy). The problem is the margarine doesn't always mix properly and sometimes ends up on the outside of the dough, leaving shiny dark crunchy spots. The recipe I am following is 1 1/2 cup water 3 tbs margarine 1/2 tbs salt 1/2 tbs + 1 tsp sugar 4 1/8 cups A/P flour (Canadian A/P flour) 1 tsp bread machine yeast Can I substitute some kind of oil instead of margarine? I suspect this will mix better but I'm not sure about how the chemistry works.
") After about 25-30 minutes and a 2cm rise, the soufflé collapses prior to removing from oven. updated 19 Jan Evening : I do buy better hand mixer use more flour (50g) move egg whites whipping process to last steps reduce whipping time to 5 minutes bake with heat select="lower" about 15min after that change to "upper and lower" sit in front of oven and see the soufflé every moment. result...I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes
in the flour mixture Stirred in the chocolate chips Dropped dough balls in place on a cookie sheet. Cook for 9-11 minutes The above steps are exactly what my wife did when we made these cookies. We noticed that the dough looked incredibly dense, sticky, and was very hard to mix after it was all combined. We used a mixer instead of hand mixing the dough like she has in the past, but I find... is that she uses half the butter, which ends up being only a half cup instead of a whole. Usually the cookies turn out round, flat, and about 1 cm high, but tonight we discovered a surprise
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut... egg (lightly beaten) Method Mix syrup, peanut oil and Alkaline water and lemon juice together, stir it well. Slowly pour the sifted flour and knead into a fine dough. Cover and rest
in the oven even. Was it supposed to? (For convection ovens- bake 8 min covered, 10-12 min uncovered. Check temperature of bread) To re-crisp the crust, put in 375F oven for 5 minutes. What should I have covered here with what? I baked for 20 minutes at first. The dough surface was hard and the internal of the bread was NOT cooked. I baked for another 10 minutes and the bread crust got hardest... 1 hour into the rising stage, preheat your oven to 450F My oven has only 250 Celsius maximum setting, so I preheated for 15 minutes on that temperature without a stone. My dough did NOT rise during