Text 12971, 100 rader
Skriven 2014-05-05 10:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: exactitude 591
======================
 ML> Precise measurement is seldom important to me at all.
 RH> I am in some things, but not all. Fairly spot on when measuring the
 RH> oil, honey and water for bread making, but less so when measuring the
 RH> drys. For the recipe I use, flour can range from about 6.5 to around 8
 RH> cups, usually no less than the former, no more than the latter.

Or perhaps I ought to say, if precise measurement is
important to a project, I'm not interested.

So bricklaying, sewing, and alchemy are right out.

I've had mixed success with breadbaking and pastrymaking
for this reason, but in such cases there are other helpful
metrics based on appearance (I am bad at this) and texture
(I am good at this); these usually prevent my efforts from
being totally disastrous.

 
 ML> Maple icing
 RH> I've had very little maple syrup in the past couple of years.

It's no glycemically worse than other sugary waters and
packs a better flavor punch, so it's a relative bargain
healthwise if not costwise. Fake maple, I've not got such
a high opinion of.

Scrapple I like in pure form; I've had it with syrup -
a touch is okay, drowning it is a waste of both, but
plain and crispy is still my favorite.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese Steamed Lotus Buns
 Categories: Chinese, Appetizers
   Servings: 24

           Stephen Ceideburg
      1    Envelope active dry yeast
      6 tb Sugar
    1/4 c  Warm water (100 degrees F.
           -to 110 degrees F.)
  3 1/2 c  All-purpose flour, + more
           -for kneading
      1 c  Warm milk (100 degrees F. to
           -110 degrees F.)
      2 ts Baking powder
           Asian sesame oil or
           -vegetable oil

  Put yeast and 1 tablespoon of the sugar into a bowl. Pour in warm water,
  stir, and let mixture stand 5 min to dissolve. It should foam and
  bubble. If it does not, discard and use a fresh package of yeast.

  Put flour and remaining sugar in a food processor fitted with the metal
  blade. Turn machine on for 2 seconds to mix ingredients. Combine yeast
  mixture with warm milk and, while the machine is running, pour milk down
  the feed tube in a steady stream. Process until dough forms a rough ball.
  If the ball is sticky, add flour, 1 teaspoon at a time, and process a few
  seconds longer until dough pulls away from sides of bowl. Remove dough to a
  lightly floured board.

  Knead, dusting with flour until dough is smooth and elastic, about 2
  min. Form dough into a ball and put it into a large, lightly oiled.
  mixing bowl. Cover and set in a warm spot. Let rise until it doubles in
  size, about 1 hour.

  Punch down dough and turn out on a lightly floured surface. Flatten, then
  put the baking powder in the center. Fold over edges and knead until baking
  powder is thoroughly incorporated. Invert, mixing bowl over the dough; let
  rest 10 min.

  Divide dough in half. Cover one half, and roll the other half into
  12-inch-long roll; cut into 12 pieces. Remove 1 piece and cover rest. Roll
  the piece into a flat 3 1/2 inch circle. Lightly brush one with oil; fold
  over to form a half moon. With the back of a knife score the half-moons
  crosswise at 1/4-inch intervals.

  Then with a chopstick, make an indentation in the middle of the rounded
  edge while the thumb and forefinger pinch the middle of straight edge to
  form a notch and form a leaf. Set on a 3-inch square of parchment paper and
  place in a steaming basket. (You will need 2 baskets, or you'll need to
  steam 2 separate batches.) Repeat with remaining dough; leave space between
  buns in the basket.

  Let rise for 30 min, or until buns almost double in size, then steam
  over boiling water for 15 min. When done, let cool for a minute before
  serving.

  Makes 24 buns.

  PER BUN: 90 calories, 2 g protein, 18 g carbohydrate, 1 g fat, (0 g
  saturated), 1 mg cholesterol, 33 mg sodium, 0 g fiber.

  Joyce Jue writing in the San Francisco Chronicle, 11/25/91.

MMMMM

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