I don’t know if this is just an Australian thing, but one of my warmest childhood food memories is Golden Syrup Dumplings, which I have never been able to replicate to my satisfaction in my own kitchen. My sauce isn’t quite right (too lemony and not gooey enough) but the real disappointment is the dumplings. My mothers were always light and fluffy. Mine are not.
The basic technique called for in every recipe I have ever seen is rubbing the butter into the flour using ones fingers. This is something I have never enjoyed, and whenever a recipe calls for me to do this (I recently tried a new biscuit recipe which uses the same technique) I am unsure when I am ‘done’, and I don’t understand quite what I am trying to achieve. Is it important that the butter not melt? (At least one recipe for dumplings I have seen tells you to start with butter at room temperature, which doesn’t make sense to me if its a pastry type ‘must not melt’ situation, although it sure does make the rubbing go quicker!) Can I whiz them in the food processor and expect a similar outcome? Could I just blast them in the microwave and stir them together? And if not why not?
Hoping for a little light,