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Sablee Cookies

ImageThis cookie recipe is very versitile, At The Bake Krazy Bake Shop this is the recipe I used to make my tarts with. Its also works great in a cookie press. The photos you see to the right were made using a Wilton Cookie press.

Makes 1 pound 10 Ounces Dough

2/3 cup cake flour
1 1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup confectioner’s sugar
1 cup cold butter, cut into small chunks
1 whole egg
1 egg yolk

   In a stand mixer with the paddle attachment mix both flours, salt and sugar at low speed for approximately 30 seconds. Add the butter and continue to mix at low to medium speed for about 2 – 3 minutes. Add the egg and egg yolk and continue to mix another 2 – 3 minutes. Check the dough by pinching it together, if it fails to hold add another egg yolk. Pull the dough from the bowl and if your not making the cookies (or even a tart shell) place the dough in some plastic wrap and store in the refrigerator. Remember that there is a high content of butter in this recipe and it should be used cold.

   If you have not used a cookie press before it could look a bit perplexing. To set it up place one of the disks into the press, then load the cylinder with the cookie dough. Screw on the handle and your ready to go. Here is the trick, hold the end of the press firmly over a sheet pan and press down on the trigger as far as it will go, Lift up on the press and continue to press more cookies onto the sheet pan. (No oil is needed on the pan because of the high butter content) Remember to keep consistency press and trigger the same each time. It is alway best to refrigerate the cookie sheet pan with the cookie dough for 30 minutes before baking, however if your dough is cold and the sheet pans are cold at application they can be placed directly into the oven. Bake at 350 degrees for approximately 12 minutes or until there is a slight tint of browing on the edges. Once baked allow the cookies to cool until set. Store tightly in a sealed airtight container. 

This cookie lacks sweetness for most people and can be modifided by brushing with egg whites and sprinkles with your favorite colored sugar prior to baking. You can also dip them in either white or dark chocolate after they cool 

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Cinnamon Rolls

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Cinnamon Rolls
Great for your morning breakfast or a midnight snack the cinnamon roll is easy to make

Makes 2 pounds of dough (approximately 10 Cinnamon Rolls)

DOUGH
1 1/2 teaspoons of active dry yeast
4 cups Flour
1 cup slightly warm water
2/3 cup of heavy cream
1 large egg
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon grated orange zest
1 teaspoon cinnamon

FILLING
1/2 cup butter (unsalted)
1/4 teaspoon salt
1 1/2 cups brown sugar

Vegetable Spray and egg wash

   TO MAKE THE DOUGH: In a bowl combine the yeast with 1 cup of flour and the water and leave at room temperature for about 2 hours, or until you see it double in size. Add the remaining flour, heavey cream, egg, salt, vanilla extract, grated zest and cinnamon. Knead in a mixer with a dough hook at medium speed for approximately 10 minutes. Cover with plastic wrap and allow the dough to rise in room temperature for approximately 1 hour, or until it doubles in size.
   TO MAKE THE FILLING: In a saucepan over medium heat, combine all the ingreidents and stir. When the butter has melted and the mixture is bubbling, turn the heat down low and continue stirring for about 6 minutes, or until the mixture smells like butterscotch.
   TO MAKE THE ROLLS: Punch down the dough gently and press it into a 15 – inch square on a smooth oiled sprayed surface. If the dough is very elastic and won’t hold it shape, cover it and place it in the refrigerator for 20 minutes, then try again. Once you have rolled it out spread the filling over the dough leaving approximately 1/2″ boarder. Pinch the dough tight along on side and begin to roll it up tight. Trim the ends, then slice the log into 1″ rounds by sliding a piece of bakers string or dental floss by sliding the string under the log and pulling straight up. Place the rolls on a sprayed (oiled) sheet pan, leaving at least 2″ between the rolls. Cover with plastic and allow them to stand at room temperature for approximately 30 minutes, or until they are slightly puffed.
    Preheat the oven to 400 degrees. Brush the rolls gently with egg wash, and lower the temperature to 350 degrees Bake for about 40 minutes, or until golden brown. Let the rolls cool on a cake or wire rack.

Once your Cinnamon Rolls are cooled you can cover with your favorite glaze
  

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