Text 32790, 129 rader
Skriven 2009-12-28 14:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Kosher
==============
-=> Quoting Ruth Hanschka to Jim Weller <=-

 DS> many Jewish families have a completely separate set of dishes

 -> And some have five: dairy, meat, Passover dairy, Passover meat and
 -> Treif. [g]

 RH> Those are the ones for the kosher if no one's looking takeout
 RH> Chinese?

Heh, heh. I alluded to that in a subsequent post.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Amy Scherber's Pecan Sticky Buns
 Categories: Breads
      Yield: 9 Servings

  2 1/4 ts active dry yeast
    1/4 c  very warm water (115 F)
  5 1/3 c  unbleached all-purpose flour
  2 1/4 ts Kosher salt
      2 c  warm water (90 F)
      9 tb unsalted butter
    1/2 c  plus 1 tb dark brown sugar,
           firmly packed
      4 tb unsalted butter, softened
    2/3 c  plus 1 tb pecan pieces,
           toasted
    1/3 c  plus 1 tb granulated sugar
      1 ts cinnamon
           Equipment:
      9    inch square baking pan,
           preferably non-stick,
           buttered on sides only
      1    sheet pan, lined with
           aluminum foil

  Place the yeast and warm water in a small bowl and stir with a
  fork to dissolve the yeast. Allow it to stand for about 3 minutes.
  Mix the flour and salt together in a large bowl. Add the warm
  water and the yeast mixture and stir with your fingers to moisten
  the flour, scraping the sides of the bowl and folding the dough
  over itself until it gathers into a shaggy mass. Move the dough to
  a lightly floured surface and knead it by hand for 5 minutes. This
  is a soft, moist dough. If the dough seems too stiff and hard to
  knead, add extra warm water 1 tablespoon at a time until you get a
  nice malleable dough. Gently shape the dough into a loose ball,
  cover it with plastic, and let it rest on the table for 20
  minutes. (This rest period is the autolyse.)

  Gently knead the dough on the lightly floured surface for 1to 2
  more minutes, or until it becomes smooth, supple, and elastic but
  not too firm. The texture of the dough should be soft but springy.
  Shape the dough into a loose ball, place it in a lightly oiled
  bowl, and turn to coat the top with oil. Cover it tightly with
  plastic wrap and let it rise at room temperature (75 to 77 degrees
  F) until it has doubled in volume, about 1 1/2 to 2 hours. While
  the dough is rising; in a small saucepan, heat the 9 tablespoons
  butter and the dark brown sugar over low heat, stirring
  occasionally, until the butter has melted and the sugar is
  completely moistened (it won't be dissolved), then whisk until the
  mixture looks silky and a little lighter in color.

  Use 1 tablespoon softened butter to grease the sides of a 9-inch
  square pan, then pour in the caramel, tilting the pan slightly so
  the mixture spreads evenly over the bottom of the pan. Sprinkle
  the toasted pecans over the warm caramel and press them down
  slightly. Put the pan in the refrigerator to cool the caramel; be
  the pan's on a level surface. Put the granulated sugar and
  cinnamon in a small bowl and stir until evenly mixed. Set aside.
  When the dough has doubled, gently pour it out of the bowl onto
  the floured work surface. Flatten the dough and stretch it with
  your fingers to form a 13 by 10-inch rectangle, with a long side
  facing you. Work gently so you don't tear the dough surface. The
  dough should stretch easily at this point, but if it resists, let
  it rest for 5 minutes and resume stretching. Check to be sure the
  dough isn't sticking to the work surface; flour the table again,
  if necessary. Spread 3 tablespoons of the softened butter evenly
  over the the dough, leaving a 1/2-inch strip unbuttered along the
  top edge. Sprinkle the cinnamon/sugar mixture generously and
  evenly over the butter, again leaving   the top 1/2-inch of the
  rectangle bare. Starting with the bottom edge, roll   up the dough
  jelly-roll fashion into a long log. If the dough sticks to the
  table as you're rolling, use a dough scraper to loosen it gently.
  Pinch gently but firmly along the seam to seal it. If necessary,
  gently shape the roll so it is a nice uniform log. Take the
  caramel-lined pan out of the refrigerator. Cut the log of dough
  into 9 equal pieces. (It's easiest to mark the roll first to show
  where you're going to make the cuts--a slight indentation with the
  knife edge will do--then use a sharp serrated knife to cut
  completely through the dough.) Lay the pieces cut side down on top
  of the caramel. Don't worry if it's a tight fit. Let rise,
  uncovered, at room temperature until the dough has almost doubled,
  about 1 to 1 1/4 hours. The rolls should fill the pan and extend
  1/2 to 3/4-inch above it.

  In the meantime, position a rack in the center of the oven and
  preheat the oven to 375 degrees F. Put the pan of sticky buns on a
  foil-lined baking sheet and place it in the oven. Bake for 10
  minutes, then reduce the oven temperature to 350 degrees F and
  bake for 30 to 40 minutes longer, until the tops of the buns are
  golden brown and crusty. It's important to bake the buns long
  enough so the dough is cooked all the way through and the caramel
  topping develops properly. Set the pan of buns on a rack to cool
  for 5 minutes. Then quickly but carefully turn the pan upside down
  and release the sticky buns onto a large flat heatproof plate.
  Immediately scrape out any hot caramel remaining in the bottom of
  the pan and spread it on the tops of the buns, filling in any bare
  spots. Let them cool until just warm before serving. (Clean the
  pan by soaking it in very hot water to dissolve the caramel.)
  Store any leftovers covered in plastic wrap at room temperature.

  BAKER'S DOZEN AMY SCHERBER From: Sherry Zeiss
 
-----



Cheers

YK Jim


... Why is this thus? What is the reason for this thusness?

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