Category Archives: Pastries & Breads

Day 16 – Pizza Dough

Japanese week is over. It was fun having a theme as it meant I could buy a lot of the same ingredients for several days and also gave me a chance to think up now things for after the week ended. So far I’ve come up with Pizza. That’s it.

I tried making the pizza dough yesterday and it was a disaster so I’m trying again today. It seems so basic I can’t work out what went wrong so here goes – I used Jamie Oliver’s Pizza Dough recipe so what’s the worst that could happen.

Ingredients

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1kg Strong White Flour

1 tsp Fine Sea Salt

2 x 7g Dried Yeast Sachets

1 Golden Caster Sugar

4 Tbsp Oil

650ml Lukewarm Water

I stopped at the store for flour as I didn’t have any Strong Flour in the house. Turns out I did. I now also have a second bag of strong flour, several magazines, a sandwich, popcorn, a phone cover and an empty purse.

Steps

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Sieve the flour and salt onto a clean work surface. Make a well in the centre. In a jug mix together the yeast, oil, sugar and water.

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Leave for a few minutes to dissolve and mix together. Pour the liquid mixture in to the well and gradually bring the flour in with a fork.

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It should start coming together to form a dough. When this starts, work it in to a ball using your hands. Make sure they are dusted with flour to prevent the dough sticking.

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Place the dough in a flour dusted bowl, dust with flour then cover with a damp cloth. Leave to proove for an hour in a warm room, until the dough has doubled in size. Take the dough out onto a floured surface and knead a bit to remove the air – this is called Knocking Back.

The dough is good to go.

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Top with a selection of goodies – We went for Milano Salami, Streaky Bacon, Chipolatas, Basil and Mozzarella.

I baked for 20-30 minutes, checking regularly.

I am never, ever making Pizza Dough again. Second time and it was just as bad. I’ve Googled it since and the problem is potentially yeast related. There was no froth. Neither attempts rose, and when I cooked the second attempt it was shiny and none of the toppings would stick. Tasted lovely though.

Day 7 – Parmesan Puffs

Yesterday I spent many hours in the car on a trip from Wales to Wigan to pick up our new puppy. Yay. This meant little real food and less cooking. Today we eat.

I made up yesterday a pot of my own style bolognese which is a household favourite. Today I am making some hopefully amazing puffs to serve with it. I’m not entirely sure what ‘puffs’ are but they have a vast amount of cheese in them so it’s all good with me.

Ingredients

1/4 Cup of Milk

60g Butter

14 tsp Salt

1/2 Cup Flour

2 Large Eggs

1 Cup Grated Parmesan

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The recipe didn’t mention what sort of flour to use so I opted for plain. It didn’t turn out too bad really. The recipe is good as it’s pretty low on steps but does require some speed with the eggs and flour into a hot liquid situation.

Parmesan Puffs

1. In a saucepan combine the milk, 1/4 cup of water, butter and salt. Bring to the boil over a high heat.

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2. Once boiling reduce to a medium heat and add the flour in one go, beating it in until the mixture forms a ball.

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3. Remove from the heat. Stir in the eggs one at a time.

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4. Add the parmesan and pepper to taste.

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5. Form mix in to balls and place on a buttered baking tray. Cook for 20-25 minutes at 180 or until puffed up and golden, turning half way through so they cook evenly.

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I have to admit to trying some of the ‘batter’ left over after the balls were made. It was beyond cheesy and rather salty – I normally salt everything but this was a little too much for even me. Luckily this didn’t remain in the finished ‘puffs’.

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So that’s what a Parmesan Puff looks like.

TASTE – Cheesy, bit greasy but possibly doubled the butter by accident. Bit like a cheese scone. Came out a little doughy so I don’t necessarily agree with the cooking times.

DIFFICULTY – Simple. Bit faffy having to swap bowls all the time though. Would do it all in the one dish next time. And reduce butter.

COST – Cheese was dear at 2 quid but the rest was super cheap basic brands.

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