Neapolitan Pizza Dough Recipe – Complex

 https://glebekitchen.com/neapolitan-pizza-dough/

Ingredients

• 369 grams Italian 0 or 00 flour 

• 236 grams cold (refrigerated) water

• 10 grams salt

• Sourdough starter or dry yeast – quantity based on temperature (in our garage, .07g)

Using instant dry yeast

• For our garage temperature (64 degrees) use .07 grams of yeast

• Add the water to the bowl. Add 2/3 of the flour and the dry yeast and mix manually. 

• Add the salt.

Make the dough

• Turn your stand mixer with dough hook on to its lowest setting. Mix for about a minute and a half. Add the remaining flour.

• Continue mixing until the timer goes off (six minutes). Look at your dough. If it’s one cohesive ball, it’s good to go. If not, run your mixer for another minute or so.

• Remove the dough from the mixing bowl. Knead manually 25-30 times.

• Cover and let rest for 12 minutes. Use a timer.

• After 12 minutes, do 2-3 slap and folds. That’s described in the text above. 

• Cover and let rest another 12 minutes or so. Set a timer so you don’t forget.

• After 12 minutes, repeat the slap and fold. Put the entire dough ball into a Tupperware. Store the dough in the room you used to measure the temperature (for deciding yeast amounts). Let the dough sit for around 24 hours.

• After 24 hours ball the dough. Use your scale to help you divide the dough. I shoot for around 307 grams. 

• Place it into round Tupperware containers. Let sit another 24 hours.

• When you are ready to cook, open the dough. Dress the pizza to your taste. Cook the pizza at 750F or so for around 90 seconds. Pay attention. At these temperatures things can go very wrong, very fast.

Paul Hollywood's British Scones

Paul Hollywood’s Scones

Video how-to

(slowed down video)

 

Ingredients

• 450g strong white flour (about 2.75 cups), plus a little extra (50g?) for rolling out

• 80g softened butter, plus a little extra to grease the baking tray (about 6 tbsp)

• 80g caster sugar (a little over 1/3 cup)

• 2 free-range eggs

• 5 tsp baking powder

• Half pint 236ml (or up to 250ml) milk or cream

• 1 free-range egg, beaten with a little salt (for glazing)

To serve: butter, jam, clotted cream

Method

1. Preheat the oven to 400 (425 without fan)

2. Lightly grease a baking tray with butter and line it with baking or silicone paper (not greaseproof).

3. Put 450g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture.

4. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.

5. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.)

6. Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky.

7. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way (called 'chaffing'), you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. If the mixture becomes too sticky use some extra flour to coat the mixture or your hands to make it more manageable. Be careful not to overwork your dough.

8. Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm/1in thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface.

9. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out.

10. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.

11. Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush (or your finger if you don’t have a brush) to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.)

12. Bake the scones in the middle of the oven for 12 minutes, or until the scones are risen and golden-brown.

13. Leave the scones to cool, then split in half and add butter, jam and clotted cream to serve.

Clotted Cream

https://www.curiouscuisiniere.com/clotted-cream/

To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!
Yield: 1 cup

Ingredients
1 pint (2 cups) heavy cream (not ultra-pasteurized)

Instructions

Day 1

• Preheat your oven to 170-180F.
• Pour the cream into a shallow casserole dish or glass baking dish: 9x9 is ideal (don't do 9x13, too shallow). The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.
• Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)

Day 2

• After heating for 12 hours, the cream will develop a skin. 
• Carefully remove the dish from the oven and let it cool to room temperature. 
• Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).

Day 3

• After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
• Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
• Store the clotted cream in a sealed container in the refrigerator for up to two weeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)

Homemade Cavatelli Pasta

Pasta Ingredients:

- semolina flour

- all-purpose flour

- salt

- water

Pasta Dough Directions:

Use a ratio of about 2:1 semolina:all-purpose

Mix about 1.5 cups semolina flour and .5 cups all-purpose flour in large bowl

Add sprinkle of salt, mix together well

Create well in center and add water (.5 cup? keep adding until dough just holds together)

Knead dough very well for 5 minutes

Wrap in plastic and let dough rest for an hour or more ideally

Roll Pasta:

Divide dough into smaller balls

Roll one ball at a time into a snake into about the width of a pinky finger

Cut rope into pieces like .5" long

Roll each piece onto a gnocchi board to curl

Put pieces of rolled pasta onto a baking pan sprinkled with semolina flour

Allow to dry for a bit

Cook Pasta:

Boil water with salt

Cook for about 4-5 minutes (or more) until cavatelli float

Homemade Fettuccine Pasta

https://cooking.nytimes.com/recipes/1014586-basic-dough-for-fresh-egg-pasta

INGREDIENTS

2 cups all-purpose flour
¼ teaspoon salt
2 large eggs plus 2 egg yolks, beaten
(optional: semolina or rice flour, for dusting if needed)

PREP DOUGH

Put flour and salt in a mixing bowl. 

Add eggs and yolks, and mix paddle attachment in stand mixer for a minute or so (or with hands or wooden spoon) 

If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
Turn dough out onto a board and knead to form a ball. 

Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).

ROLL PASTA
Divide dough into 4 pieces

Knead each piece until smooth

Run through pasta machine a few times but then let dough rest a bit before continuing (5 minutes)

Then continue running dough through machine until thin

Run through pasta slicer (fettucine, etc)

Hang to dry

COOK PASTA

SALT water

Boil pasta for 1.5 minutes

Quickly toss with some pasta water, butter, and parmesan

Basic Chocolate Buttercream

Ingredients:

2 ounces unsweetened chocolate, melted and cooled
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
Pinch of fine sea salt (optional)
1 tablespoons cream or whole milk
1/2 teaspoon vanilla extract

Directions: 

• Place frosting ingredients in a food processor and run machine to to mix. 
• Scrape down bowl then process for another 1 to 2 minutes (updated based on feedback) just until smooth and somewhat fluffed. 
• Scoop the frosting onto the cooled chocolate cake and swirl it around. 
• Finish with rainbow sprinkles

I Want Chocolate chocolate cake

 

I Want Chocolate chocolate cake by Smitten Kitchen

Yield: 1 generously frosted 8×8-inch cake, which we cut into 16 small squares.
Could also yield: 1 generously frosted 8-inch or 9-inch round cake, 12 very generously frosted cupcakes, or it could be doubled and baked in a 9×13-inch pan. Could also be scaled and stacked as a birthday cake.

Cake
6 tablespoons unsalted butter, at room temperature
3/4 cup brown sugar
2 tablespoons sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup Dutch cocoa powder
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table or fine sea salt

Frosting
2 ounces unsweetened chocolate, melted and cooled
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
Pinch of fine sea salt (optional)
1 tablespoons cream or whole milk
1/2 teaspoon vanilla extract

Make the cake: 

• Heat oven to 350°F (175°c).
• Line the bottom of an 8-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. 
• In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl. 
• Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. 
• Scrape the bowl down well and don’t worry if the batter looks uneven. 
• Place your flour, cocoa, baking soda, baking powder and salt in a sifter and shake it over the batter bowl. 
• Stir on low until just combined; scrape down bowl a final time. 
• Scoop batter into prepared pan and smooth flat. 
• Bake for 30-40 minutes (for me usually closer to 40), until a toothpick inserted into the center comes out clean. 
• Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting. 

Make the frosting: 

• Place frosting ingredients in a food processor and run machine to to mix. 
• Scrape down bowl then process for another 1 to 2 minutes just until smooth and somewhat fluffed - don't overbeat, it will soupify!
• Scoop the frosting onto the cooled chocolate cake and swirl it around. 
• Finish with rainbow sprinkles

Cake keeps at room temperature for a day or two, or in the fridge up to a week, or so I’ve heard but never tested out.