This recipe ratio comes from Bob's Red Mill and the pudding has a really fluffy texture; of course, this is from beating the egg whites. I would post a pic but it's just a vanilla pudding with tapioca in it.
Makes 6 (1 cup) servings
Ingredients
1/3 c small pearl tapioca, soaked in 3/4 c water for 30 minutes
2 1/4 c whole milk
1/4 tsp sea salt
1/2 c sugar, divided
2 eggs, separated
1/2 tsp vanilla extract
Directions
Soak tapioca in water in a saucepan that can hold at least 2 quarts. Don't drain any remaining water.
Add milk, salt, 1/4 c sugar, and stir frequently over medium heat until boilings. Then simmer over very low heat for 10-15 minutes.
In a small dish, beat the egg yolks. Temper the egg yolks by gradually adding some (maybe a tablespoon?) of the tapioca mixture to the yolks and stirring before adding the egg yolks+tapioca to the pot. Whisk together This is what gives the pudding its yellow-ish color.
As it is cooking over very low heat, beat the egg whites in a separate bowl with 1/4 c sugar until soft peaks form.
Once the tapioca has thickened, turn off the heat (momentarily). Stir or whisk in the beaten egg whites, about 1/4 cup at a time until it is well combined.
Turn heat back on to a low setting and cook for 3 minutes.
Remove from heat. Whisk in vanilla extract. Let cool before eating.
Showing posts with label olive oil. Show all posts
Showing posts with label olive oil. Show all posts
Olive Oil and Rosemary Dinner Rolls
Seems like the amount of bread that goes into turkey stuffing is one of those "invisible" carbs. These rolls went quickly. I only made one batch (a dozen) for a T-Day gathering of twice that. While the rosemary shrub is winter hardy in the Pacific Northwest, I'm glad that the house where I made these rolls has their rosemary potted and on the patio. I used a stand mixer to bring all the ingredients together; though I didn't use it to knead the dough. Maybe that's why the dough really didn't start to double in size until the second rising. And, the rolls didn't rise again after being formed and rested on the baking tray before going into the oven. As for the amount of unsalted butter that is melted so that it can be brushed on top of the rolls, well. it is too much for what the original ratio calls for. I ended up with a lot of leftover butter.
Also, there wasn't any bread flour so I used all-purpose flour, substituting out 3 tbsp flour for 3 tbsp vital wheat gluten. Bread flour plus yeast makes your rolls rise higher. The vital wheat gluten adds more wheat-based protein to all-purpose flour.
Ingredients
1 c warm water (about 100 degrees F)
2 1/4 tsp active dry yeast + a pinch of granulated sugar
3 1/2 c all-purpose flour (minus 3 tbsp)
3 tbsp vital wheat gluten
1/4 c extra virgin olive oil
3 tbsp fresh rosemary leaves, roughly chopped, divided
1/4 c unsalted butter, melted (for brushing tops of rolls)
1 1/2 tsp kosher salt
Directions
Personally, while dinner rolls typically don't call for sugar, I think adding a pinch of it to the yeast helps the yeast bloom faster. You'll see if your yeast is still alive if it starts to foam and bubble in the warm water.
0. Take half of the prepared rosemary and let it steep in the olive oil for at least 30 minutes.
1. In the bowl of a stand mixer: add the yeast water (after bubbles appear, 5-10 mins). Mix in the flour, half cup at a time until it is all incorporated. Add the vital wheat gluten, the oil+rosemary, and salt. Mix until the dough gathers into one mass. Scrape down the sides of the mixing bowl with a rubber spatula.
2. Add the other half of the rosemary and knead the dough until it forms a smooth ball. Either use the stand mixer to knead the dough for 2 minutes, or work it by hand for 10.
Empty the dough into a resealable plastic bag, close, and let it sit in a warm place in the kitchen. Let the dough double in size twice (check each hour for two hours).
Divide dough into equal pieces. You can make a dozen small rolls with this recipe. Roll the dough into balls and place onto a baking tray. Cover with linen (lint free) kitchen towel until ready to bake.
Preheat oven to 425 F. Brush tops of rolls with the melted butter. Bake rolls for 10 minutes. This gives the rolls a nice golden brown color.
Reduce heat to 350 F and bake for an additional 10-15 minutes. Remove from heat and place in a kitchen-towel lined serving container (maybe a bread basket?).
Enjoy.
Also, there wasn't any bread flour so I used all-purpose flour, substituting out 3 tbsp flour for 3 tbsp vital wheat gluten. Bread flour plus yeast makes your rolls rise higher. The vital wheat gluten adds more wheat-based protein to all-purpose flour.
Ingredients
1 c warm water (about 100 degrees F)
2 1/4 tsp active dry yeast + a pinch of granulated sugar
3 1/2 c all-purpose flour (minus 3 tbsp)
3 tbsp vital wheat gluten
1/4 c extra virgin olive oil
3 tbsp fresh rosemary leaves, roughly chopped, divided
1/4 c unsalted butter, melted (for brushing tops of rolls)
1 1/2 tsp kosher salt
Directions
Personally, while dinner rolls typically don't call for sugar, I think adding a pinch of it to the yeast helps the yeast bloom faster. You'll see if your yeast is still alive if it starts to foam and bubble in the warm water.
0. Take half of the prepared rosemary and let it steep in the olive oil for at least 30 minutes.
1. In the bowl of a stand mixer: add the yeast water (after bubbles appear, 5-10 mins). Mix in the flour, half cup at a time until it is all incorporated. Add the vital wheat gluten, the oil+rosemary, and salt. Mix until the dough gathers into one mass. Scrape down the sides of the mixing bowl with a rubber spatula.
2. Add the other half of the rosemary and knead the dough until it forms a smooth ball. Either use the stand mixer to knead the dough for 2 minutes, or work it by hand for 10.
Empty the dough into a resealable plastic bag, close, and let it sit in a warm place in the kitchen. Let the dough double in size twice (check each hour for two hours).
Divide dough into equal pieces. You can make a dozen small rolls with this recipe. Roll the dough into balls and place onto a baking tray. Cover with linen (lint free) kitchen towel until ready to bake.
Preheat oven to 425 F. Brush tops of rolls with the melted butter. Bake rolls for 10 minutes. This gives the rolls a nice golden brown color.
Reduce heat to 350 F and bake for an additional 10-15 minutes. Remove from heat and place in a kitchen-towel lined serving container (maybe a bread basket?).
Enjoy.
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