Re: Nom nom nom
Hey lu
Indeed I have. Ib is about 9 months old now and have been involved with lots of breads and pizzas over the last 8 months ^^
Ive successfully sent some to a mate of mine in England! Hes re-hydrated it and been baking with it also ^^
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Re: Nom nom nom
hahaha mmmm I also Laucke Wallaby for pancakes, pizza, gnocchi, pasta and general baking...Originally posted by 36292B31283D2A2B3C440 link=1303642638/9#9 date=1304130632I use Laucke "Wallaby" breadmaking flour (Its not made from ground wallabies - I checked).
hey cosmic fluff I am going to try your sourdough, did you make your own starter for the sourdough?
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Re: Nom nom nom
Heres a sourdough version if there are breadsnobs about ^^
Recipe:
Day 1
Starter: 1tsp starter
340g milk
250g strong flour
Mix and set aside for 12 hours
Soak 250g of dried fruit and peel in boiling water then set aside for 12 hours
Day 2
Drain fruit mix and set aside
250g strong flour plus extra 50-80g set aside
75g melted butter
75g brown sugar
7g salt
1/2 tsp each of ground ginger, allspice, nutmeg, cinnamon
Mix melted butter with dried ingredients
Add starter and fruit mix
Add more flour if necessary
Knead briefly then leave for 10 mins, repeat
Bulk proof for 3-4 hours with folds every hour
Divide into 12 or 14 portions, shape then retard in fridge overnight
Pull them out in the morning approx 1-2 hours before baking
Piping mix:
5g olive oil
25g water
23g flour
Brush tops of buns with milk
Pipe crosses or faces
Bake to 200C for approx 25mins
Glaze:
25g caster sugar
25g water
Simmer till dissolved and further 2 mins
Glaze buns while theyre still hot.
Finally... Enjoy them with a fresh cuppa! ^^
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Re: Nom nom nom
I use Laucke "Wallaby" breadmaking flour (Its not made from ground wallabies - I checked). Comes in a 5kg bag from Coles. Its very good for these and also use it for things like pancakes, through to pizza bases.Originally posted by 2D252B23213B3B272B23480 link=1303642638/8#8 date=1304124732Real breadmaking (strong) flour isnt that common in Aus and the improver helps a lot.
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Re: Nom nom nom
Richardm, havent tried your recipe (yet), but for anyone considering it, Id suggest adding Lowans bread improver if using ordinary flour. Real breadmaking (strong) flour isnt that common in Aus and the improver helps a lot.
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Re: Nom nom nom
The recipe I used is one I have come up with after modifying a few and trial and error. Most recipes that I have found previously lack enough spice mix, or dont have enough mixed fruit, so here is mine - never before seen by anyone :P :Originally posted by 5346544F4E42270 link=1303642638/6#6 date=1304070680I tried to make some last year, but they were bland, boring and not impressive.
Does anyone have a recipe to share?
2 cups plain flour (breadmaking if possible)
7g (2 teaspoons) dried yeast
2T caster sugar
1/2t nutmeg
1/2t allspice
1t cinnamon
pinch salt (good pinch)
30mL oil or melted butter
150mL milk
1 cup loosely packed mixed fruit (or 2/3 mixed fruit, 1/3 mixed peel)
1 egg
Crosses
1/2 cup plain flour
4-5T water
Glaze
60mL water
2T caster sugar
Now I put all wet ingredients in a breadmaker, then put dry ingredients and yeast in, and let it knead it (you could do this by hand for about 10 minutes if you wanted. Once kneaded and left for half an hour in a bowl in a warm spot, I lightly knead it, roll into 9 balls (I weigh them for consistency), put on baking paper about 1cm apart, and let sit for around an hour in a warm spot until risen to a good size. Make cross paste (needs to be VERY thick, just thicker than a dough), and put into snap lock bag, cut off corner, and squeeze over. Bake at 180 degrees for about 20 minutes, but you need to keep an eye on them for time. You want them golden brown, but they start to burn quickly at the end if youre not cafeful.
For the glaze, mix 60mL water with 2T caster sugar, and boil for around 5 minutes. Brush on hot buns once or twice with pastry brush. I dont know how long they keep. Never lasted more than a day here.
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Re: Nom nom nom
I tried to make some last year, but they were bland, boring and not impressive.
Does anyone have a recipe to share?
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Re: Nom nom nom
These ones are sourdough version, very scrumptious ^^ and yeah nothing beats home baked goods!
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Re: Nom nom nom
I dont know why, but the ones from Coles/Woolies, and even the ones from places like Brumbys just cant measure up to the ones you make yourself.
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Re: Nom nom nom
One of our chefs made them at work today and they went off! Yummm
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Re: Nom nom nom
I made some today with far less....creativity. I had to make them again today because I ate yesterdays batch so quickly.
Nothing like the smell of hot cross buns fresh from the oven.
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Nom nom nom
mmmm cross hot buns!
Baked this morning gone in 60 secs!

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