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Posts by kokopuffs

Fwiw my own scone recipe follows but it ain't crunchy.   SCONES AMERICAN STYLE   MAIN INGREDIENTS   2C AP Flour  (220g)   2 1/2C Bread Flour (330g)   1+ TBS baking powder (11g)   3 TBS Sugar (35g)   2/3 tsp salt (4g)   1C Raisins (125g)   2C Heavy Cream   1 egg beaten   Lemon zest   Optional   1 egg wash for coating   1 tsp lemon oil added to cream or some lemon zest   Turbinado or maple sugar sprinkled on top of egg wash   Crystallized...
When using bread flour, always increase hydration to avoid both dryness and also tightness if and when gluten is formed.
And your recipe is?????????   Recipe please.  What flour(s) are you using??   My speculation is that flours having a higher starch content (and therefore lower protein) may brown more easily.
Perhaps more liquid in the recipe.  Never had any  problems with them nor making the stufe.  Spaetzle makers here.
Awwwwwww  geeze this thread has gone totally haywire!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Instant M.P.'s are where it's at!!!!!!!!!!!!!!!!!!   -Surfer Joe
+ + + 1 1 1 ^ ^ ^   ZEN and the art of colander usage...........................          
...a slotted spoon or a potato ricer.
Owning either a Stradivarius violin or the most expensive Leica camera and lens won't make you a better musician nor photographer.  Rather it's a question on how to bring out either instrument's best qualities for expression.   Therefore possessing either instrument will give you the potential for excellence.
A metal bench scraper with the "correct" edge is more efficient than a plastic one at scraping particles off of the surface.
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