AUTHOR: |
AUTHOR: |
9 egg whites
15- 16 tspns of icing sugar
(Ratio 1 egg white to 1 and 2/3 tspn icing sugar)
Whisk by hand (preferably!) or in a stand mixer, but be cautious not to over whisk in the stand mixer, until stiff peaks and smooth glossy finish. (You can do the old hold over your head test as well if you are brave enough!)
Spoon out dollops onto a pre-greased baking tray, or pipe with a piping bag. (I'm a rough n ready type-a gal so I do the less fuss dolloping style, leaving a little space between each dollop so they do not touch.)
Bake at lowest temp (gas mark 1 or "S") for three hours or until golden and expelled caramel rim can be seen around the edges.
Switch off oven and leave it to cool fully in the oven!
Once fully cooled they should be crisp and melt in the mouth delicious (after an hour and half or so), remove from tray and serve immediately, OR place inside air tight container immediately.
DO NOT leave in open air! Always store in air tight container, otherwise they will start to absorb moisture and become soggy and chewy.
If they do become soggy and chewy put back in the oven on low heat for an hour to re-dry, the again cool in oven and space in air tight container!.
15- 16 tspns of icing sugar
(Ratio 1 egg white to 1 and 2/3 tspn icing sugar)
Whisk by hand (preferably!) or in a stand mixer, but be cautious not to over whisk in the stand mixer, until stiff peaks and smooth glossy finish. (You can do the old hold over your head test as well if you are brave enough!)
Spoon out dollops onto a pre-greased baking tray, or pipe with a piping bag. (I'm a rough n ready type-a gal so I do the less fuss dolloping style, leaving a little space between each dollop so they do not touch.)
Bake at lowest temp (gas mark 1 or "S") for three hours or until golden and expelled caramel rim can be seen around the edges.
Switch off oven and leave it to cool fully in the oven!
Once fully cooled they should be crisp and melt in the mouth delicious (after an hour and half or so), remove from tray and serve immediately, OR place inside air tight container immediately.
DO NOT leave in open air! Always store in air tight container, otherwise they will start to absorb moisture and become soggy and chewy.
If they do become soggy and chewy put back in the oven on low heat for an hour to re-dry, the again cool in oven and space in air tight container!.
Tang Zhong:
2 heaped tblspn bread flour
1/2 cup milk
2tbpn water
Cook into a smooth paste on hob
Dough:
¾ milk warm
1 ½ tspn yeast
3 tblspn Demerara Sugar
3 cups floor
1 ½ tspn Himalayan pink Salt
2 eggs beaten (pour most in dough, leave a tiny bit, for egg wash – add tspn of water to this remainder for the wash)
50g butter
In a high sided large mixing bowl, add all the ingredients for the dough plus the warm Tang Zhong paste and knead into a soft sticky dough.
Cover bowl with cling film and leave to rest in a warm place/proving drawer for half an hour. Remove the dough from the bowl on to a clean floured surface. Shape into the shape of a loaf and place into a pre-greased loaf tin. Cover the loaf tin with cling film and again leave it to rest in a warm place/proving drawer, this tome for 2 hours or until loaf in doubled in size.
Once proved, remove the cling film and egg wash the top of the Loaf. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
Butter top of loaf when taken out.
ALTERNATIVELY:
Same recipe can be used to make brioche buns (pictured below). Shape the dough into small balls instead of loaf shape after the first half hour prove (about 8-10 balls). Place the balls directly onto a pre-greased baking tray leaving an inch space all round each ball for room to grow. Egg wash before baking. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
N.B.
The Tang Zhong helps to increase the moisture content of the brioche dough.
2 heaped tblspn bread flour
1/2 cup milk
2tbpn water
Cook into a smooth paste on hob
Dough:
¾ milk warm
1 ½ tspn yeast
3 tblspn Demerara Sugar
3 cups floor
1 ½ tspn Himalayan pink Salt
2 eggs beaten (pour most in dough, leave a tiny bit, for egg wash – add tspn of water to this remainder for the wash)
50g butter
In a high sided large mixing bowl, add all the ingredients for the dough plus the warm Tang Zhong paste and knead into a soft sticky dough.
Cover bowl with cling film and leave to rest in a warm place/proving drawer for half an hour. Remove the dough from the bowl on to a clean floured surface. Shape into the shape of a loaf and place into a pre-greased loaf tin. Cover the loaf tin with cling film and again leave it to rest in a warm place/proving drawer, this tome for 2 hours or until loaf in doubled in size.
Once proved, remove the cling film and egg wash the top of the Loaf. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
Butter top of loaf when taken out.
ALTERNATIVELY:
Same recipe can be used to make brioche buns (pictured below). Shape the dough into small balls instead of loaf shape after the first half hour prove (about 8-10 balls). Place the balls directly onto a pre-greased baking tray leaving an inch space all round each ball for room to grow. Egg wash before baking. Bake at gas mark 5 for 25-30 minutes or until deep golden brown.
N.B.
The Tang Zhong helps to increase the moisture content of the brioche dough.
400g flour ( 2 cups)
150ml warm water
2 tblspn yoghurt
Baby Spinach leaved 200grms ( 4 handfuls) washed
Cheddar Cheese ¾ cup grated
Olives 15 pitted and chopped
Onions 1 large chopped
Butter 3 tblspn
1 egg
½ + ½ tspn Himalayan pink Salt
1 ½ tspn Demerara Sugar
1 tspn Yeast
Black pepper ½ tspn
Red chilli powder ½ tspn
Chilli flakes ¼ tspn
In a heavy bottom pot on a medium-low flame cook the chopped onions in the butter till transparent add in the spinach cook till wilted, add the black pepper, chilli powder, chilli flakes and ½ tspn of salt. Cook for further two minutes. Switch off the hob and leave to cool on the side.
Grate the cheese and chop the olives.
Add flour, yeast, salt ( remaining ½ tspn) and sugar in a large mixing bowl.
Add the egg, yogurt, cheese, olive and cooled spinach mix to the dry flour mix.
Mix well
Next add in the warm water slowly, combining all the dough to a sticky wet consistency (IF it is not too sticky add a little more water, or if it is getting too sticky hold back on some of the water).
Shape into a loaf shape (add some dry flour to your hands if need be), and pop it in to a pre-greased bread tin. Cover with cling film and leave it to rise for couple of hours in a warm place/ proving drawer or until doubled in size.
Bake at gas mark 4 for 30-40 minutes or until golden-brown on top and sounds hollow when tapped on the underside.
Remove from tin and place on cooling rack for 5-10 minutes. Cut slices and enjoy warm with butter.
Top Tip:
For best results, spray or sprinkle a little water 20-25 minutes into baking for a nice crust.
150ml warm water
2 tblspn yoghurt
Baby Spinach leaved 200grms ( 4 handfuls) washed
Cheddar Cheese ¾ cup grated
Olives 15 pitted and chopped
Onions 1 large chopped
Butter 3 tblspn
1 egg
½ + ½ tspn Himalayan pink Salt
1 ½ tspn Demerara Sugar
1 tspn Yeast
Black pepper ½ tspn
Red chilli powder ½ tspn
Chilli flakes ¼ tspn
In a heavy bottom pot on a medium-low flame cook the chopped onions in the butter till transparent add in the spinach cook till wilted, add the black pepper, chilli powder, chilli flakes and ½ tspn of salt. Cook for further two minutes. Switch off the hob and leave to cool on the side.
Grate the cheese and chop the olives.
Add flour, yeast, salt ( remaining ½ tspn) and sugar in a large mixing bowl.
Add the egg, yogurt, cheese, olive and cooled spinach mix to the dry flour mix.
Mix well
Next add in the warm water slowly, combining all the dough to a sticky wet consistency (IF it is not too sticky add a little more water, or if it is getting too sticky hold back on some of the water).
Shape into a loaf shape (add some dry flour to your hands if need be), and pop it in to a pre-greased bread tin. Cover with cling film and leave it to rise for couple of hours in a warm place/ proving drawer or until doubled in size.
Bake at gas mark 4 for 30-40 minutes or until golden-brown on top and sounds hollow when tapped on the underside.
Remove from tin and place on cooling rack for 5-10 minutes. Cut slices and enjoy warm with butter.
Top Tip:
For best results, spray or sprinkle a little water 20-25 minutes into baking for a nice crust.
me-the children's chef
My recipes are not about the show stopper artworks...for me its all about satisfied tums and satisfied mums!
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