From now on, I will be making super gooey rolls. I will be amping it up until I get to the point where it’s just too much…maybe when you can go swimming in cinnamon goop? Not sure. Anyway I’m excited about them. And I’m thinking Cinnamon Sundays! Why not?
We are getting close to fleshing out the idea, the big parts are in place. Now begins the tweaking of it. The fun part. I’m excited to see how it will all come together, so I’m creating these posts as the between part of the before and after. Later I’ll dig through the archives and document the coops and changes over the years.
I didn’t have Grandmothers baking and handing down recipes. I didn’t grow up with baking and desserts. I didn’t even taste banana bread until I was married, had a couple kids and made one myself. I didn’t know how to cook when I got married. Luckily, a simple wedding gift of a cookbook, “The American home cookbook” to be exact, helped me to make edible food for my family.
I personally do not like overly sweet anything, except maybe jelly beans. I like to think of pastry as a meal that’s a little on the sweet side, easy for breakfast or brunch/lunch.
This brings me today, to three basic directions in my Pastry M.B.A.H.
(Pastry made by a Hungarian)
Kereszt Anyu is standing at the stove in her flowered apron, stirring an old ceramic bowl full of eggs with a fork. She picks up the old worn, wooden spoon, sticks it into a can, and with a quick twist, it’s heaping with pale tan, rendered pork lard. The lard is soft and beginning to…
Walking uphill is worse than down, carrying a big package makes it much, much worse, leaning forward to move up the steep incline… well, it was just too much. I picked a bit from the very corner of the loaf. It was one of those normal squarish sandwich white loaves with crust brown corners. It was a long hard climb, and I was getting hungry and that little bit didn’t help much, so I tore off some more, keeping the hole small.
A tökéletes fehérkenyér / The perfect white bread How miraculously I managed to make perfect white bread after translating impossible HUngarian For the Sponge1 1/8 cup water1 3/4 cup bread flour4 tsp dry yeast1 tbs cooking oil (wesson light flavorless) Mixed the sponge in small bowl, and covered with plastic. It rose faster than I…