Real Baking with Rose Discussion Forums

Cherry pie question

2013-06-07T04:17:30-05:00

Has anyone tried using the technique described in the peach galette and apple pie recipes with sour cherries?

Thanks

Protein Values in King Arthur Flour

2012-08-31T14:08:10-05:00

I have used King Arthur pastry flour as recommended by Rose in the Pie and Pastry Bible for many years. In looking through the book recently, I happened upon the discussion of flour protein in King Arthur’s pastry flour. Rose says it is 9.2%. I needed more pastry flour and was surprised to see that on its website, King Arthur pastry flour is listed as either 8% protein for its unbleached pastry flour or as 10.3% protein for its perfect pastry blend. I am wondering if King Arthur changed the formulation at some point? Admittedly, I have been just re-ordering the pastry flour for years without paying attention to its protein content until now.

I have not noticed any difference in the pie crust I make, but I probably only make Roses’s Cream Cheese pie crust 7 or 8 times a year.
Any comments? Thanks.

Keeping scones fresh

2013-05-25T21:19:19-05:00

I’ve baked Rose’s scones a dozen times now and they really are the best scones I’ve ever tasted. No other bakery I’ve been to uses the puff pastry technique in making scones, and Rose’s scones are like a cross between a soft biscuit and a flaky croissant. When they are fresh out of the oven and still warm, they’re soft, light, and incredibly flaky (you can hear the crunch when you bite it). However, I’ve always found that after they have cooled and sat for half a day or more, they lose some of the flakiness and become slightly denser in texture. I cool and store them per Rose’s instructions. After they come out of the oven, I wrap them with paper towels and set them on a cooling rack until they are room temperature. Then I store them in an airtight cookie tin. Whatever I do, they just don’t retain that fresh out of the oven texture.

Has anyone else had this experience? I love making these scones for people, and they always tell me they’re really good. But I know that they didn’t experience the scone like I did, unless I invite them to my house and serve it to them fresh out of the oven.

Making Pastry Flour To Exact Protein Percentages.

2013-01-14T10:50:35-05:00

Rose says using the correct flour is important. She mentions King Arthur brand most often, so I bought a fifty pound sack of Sir Lancelot hi-gluten flour, protein content � 14.2%. And since I am tired of paying such a high price for a very small box of cake flour I tried to find Queen Guinevere Hi-Ratio Cake Flour, (http://www.kingarthurflour.com/professional/Conventional-bakery-flours.html ).
But I had to settle for a fifty pound sack of General Mills � Gold Medal Purasnow Cake Flour, protein content � 8% because no one stocks Queen Guinevere in Kansas City.

I decided I would make my own 9.2 % protein pastry flour by calculating the exact two proportions to combine. Perhaps you will profit from my experience. I have a formula here that you can use to start with any two flours and end up with any percentage of protein desired.

Since protein percentages are specified in parts per hundred, it is convenient to start off with 100 grams of Cake Flour so we can think of one percent and one gram as the same amount.

Goal: Mixture with 9.2% Protein
Using: Hard flour, 14.2% Protein
and Weak flour, 8% Protein
So we want to increase the protein from 8% to 9.2% by combining these two flours.

If we add 25 grams of Hard Flour, it works. Here is the math. (For your own percentages, you will have to jiggle the numbers until you get to your desired protein level. Or you can use an exact Algebra formula I will show you. Believe me, jiggling the numbers is easier than algebra).

Add 25 grams of Hard Flour: 3.55 grams of protein, (14.2 multiplied by 25% = 3.55)
Hard Flour Protein: 3.55
Cake Flour Protein: + 8
Total grams of Protein: 11.55
Now remember, the total weight of the mixture is 100g + 25g = 125 grams
So, 125 divided by 11.55 = .0924 Close enough!

Let�s say your recipe calls for 200 grams of flour, how can it be figured?
Since the 9.24 Protein goal is obtained when:
100 grams cake flour is added to
25 grams hard flour
125 grams Total weight

The percentage of the additional amount is 20% of the total.
25 grams divided by 125 grams = 20%
Therefore the amount of hard flour is 20% of 200 = 40 grams of hard flour And the weak cake flour amount is 80% or 160 grams!

*And now for the Algebra Equation:
.0924 =
(8+(14.2X)) Divided by (100+(100x))

Solve for X, The answer is .25
But remember this is the proportion of additional hard flour for 100 grams, just the first step. After this, you must figure how many grams of flour your recipe calls for as I have explained above.
You may plug in your own percentages in this formula and check out your answer with Microsoft�s Free Algebra Calculator which you may install from http://www.microsoft.com/en-us/download/details.aspx?id=15702

Personal Paper Pastry Liner Maker (or cupcake liner maker)—your thoughts?

2013-03-10T12:41:55-05:00

hi all,

need to know your views/opinions—- would you find it useful to have a gadget that you can use simply with your hand to create multiple pastry liners that you can use for tarts, cupcakes, muffins, cakepops, truffles and more? you can choose to create the size, shape and design pattern, simply by pressing a button? and the gadget does not take up a lot of table space? ( instead of buying each type of design and size from the store? )

what are your thoughts?

or if you’d rather answer by taking the poll——> http://learningtobhake.blogspot.com/ [/url]

thanks again!
bakingghurl

How is a Croquembouche Served?

2013-02-24T08:51:55-05:00

I’m considering a croquembouche (cream puff tower) for a larger group function, but how does one successfully serve that? When I think of trying to pry the delicate little cream puffs off the base, I’m worried that they may all end up semi-crushed and with holes in them from where the caramel (used to affix the puff to the cone-shaped base) was stronger than the puff.

Does anyone have experience or tips on serving one of these towers?

Cannels Molds Metal ( copper ) vs. Silicone

2013-02-10T11:12:17-05:00

I am researching the perfect recipe and the perfect mold to make French Cannels. I cannot find a recipe in any of the Rose Levy Beranbaum’s cookbooks. Does Rose have a recipe that I am missing? If so, please advise the cookbook name, recipe name and page number.

Also, I need to determine the best material for the mold, ” Metal / Copper vs. Silicone.” As the inside should remain a delicate pudding-like texture and the outside should be a semi-hard caramelized texture, is there any solid evidence that the metal / copper molds achieve a superior external caramelized texture than what may be realized using silicone? I also find that the metal / copper molds are sold separately at around an average cost of $20.00 to $25.00 depending on the vendor. Is there any discount for quantity on any brick and mortar store or online resource? I find the silicone molds have a much lower price point and are much more affordable. ( under $15.00 for one mold making 30 mini cannels ). I have found that the average recipe will make around 18 Cannels.

There are also three different sizes that I have found for the metal /copper molds 1.25”, 1.75” and a 2 inch mold. Besides average cooking times and batter quantity, will the size of the mold effect the texture and quality of the end product?

I thank everyone in advance for sharing any information you may have collectively or individually.

Happy Baking Everyone!

Sweet Potato Pie with ???

2013-02-07T10:49:01-05:00

I would like a few suggestions for a tasty addition to the puree for a sweet potato pie that I’ll be making this weekend. I am considering an apple or some type of fruit preserves or perhaps ginger sauce. Any other ideas for me? If I went the apple route, which type of apple would you suggest? I am thinking perhaps Golden Delicious. Thanks in advance for any ideas.

Jeff

Coconut Cream Pie Help

2012-12-04T10:58:43-05:00

Hello, Does anyone know of a real good coconut cream pie recipe that Rose would approve of ? Unfortunately there isn’t one in the Pie Bible. I looked in the variations section of the “pastry cream” pg 560.. (nothing with coconut).. In RHC book there are cheesecake and butter cakes with coconut. but i am uncertain if these can be adapted to suite a coconut filling for pie… Please help !!!! Thank you

Egg alternative

2013-01-16T16:32:01-05:00

Does anyone know what is used in place of egg wash in commercial pie production?