I followed this recipe for a quick "Danish" dough, at http://www.ezrapoundcake.com/archives/11051; scroll down to food processor dough.
The ingredients were:
1/4 CUP WARM WATER
1/2 CUP MILK, AT ROOM TEMPERATURE
1 LARGE EGG, AT ROOM TEMPERATURE
2 1/4 CUPS WHITE BREAD FLOUR
1 PACKAGE (1/4 OUNCE) RAPID-RISE YEAST OR 1 TABLESPOON FRESH YEAST
1 TEASPOON SALT
1 TABLESPOON SUGAR
1 CUP (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO THIN SLICES
After following the recipe, when I went to roll out my dough it was quite wet and sticky. Even with moderate flouring on my counter and rolling pin, the dough was very spongy. It was not even close to something I could fold, as the recipe called for. I added at least an extra cup of flour in the end.
I am a beginner baker, so please bear that in mind.
What might I have done wrong? One thing about the recipe that troubled me is that the recipe said to let the dough get to room temperature after refrigerating overnight, before rolling out -- this made the butter softer so that when rolled it melted into the dough, but the even before the melting the dough looked way too wet.
(For what it's worth, I measured my flour packed so if anything I would have expected the dough to be a little too dry.)
Different flours (both in terms of brand and even batches of the same brand) have different levels of absorbency, so you often have to experiment a little with new baking recipes. I always need much more water than the recipes in my favourite bread book call for, for example.
The best thing to do is add more flour gradually until you are happy with the texture, then you will have a better idea next time of how much you will need.
When you have to deal with gooey dough, the thing that usually isn't mentioned is that the dough is easiest manipulated between two sheets of plastic film. Before clingfilm, they used polythene sheets, before that waxed paper. Cheffy secrets!
I don't get why this isn't working for you, the proportions look about right. I get the feeling that the dough should be left at room temperature to rise a little, but there's nothing to say how long to leave it or how much to let it rise.
I never liked Nigella's cooking anyway.
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance
wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading
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and tablespoon (AU) is 20 mL. Historical British cookbooks may use an ~25mL tablespoon. (more details). A stick of butter (US) is 1/4 lb (113 g); the physical stick is marked into eight "tablespoon" divisions [slightly larger than an actual tablespoon, roughly 14g each] A knob of butter (UK) is somewhere around 2 TB (US), but is an inexact measure. A pat of butter (US) is between 1 and 2 tsp (5... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag