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which_chickWhat it says on the lede.
I'm done hemming the baby blankets, which are currently in the wash to get the cat hair off of them and make them un-grubby for packaging and delivery to recipient. With any luck there will be a pic here of my hemming work, assuming I remember.
And Lo, I have remembered! Since hemming is basically miles and miles of bloody Uberwald, here is a sample.
I also made a first draft of shortbread last night (to be gifted) using kerrygold, which is pretty nice butter. (Better butter makes better shortbread, basically.) The recipe I used was 1 cup flour, 1 stick butter 1/4 cup sugar whirled in the coffee grinder until it was powder and then use pastry blender to homogenize, press or roll into flatness, bake.
The recipe says that having the sugar be teensy BUT NOT CHEATER POWDERED SUGAR makes better shortbread. I have to agree. I do not like the weird cornstarch flavor/mouthfeel of "powdered sugar" shortbread and I trolled the internets to locate a recipe that did not have powdered sugar as an ingredient.
How'd it go? Pretty legit on the taste front. Fucking hell, it is delicious. Recipe is 100% a win on the taste front.
Cookie texture is sandy and insta-dissolve which I gather is sort of how shortbread is supposed to go. So, also a win. It's not a style of cookie that I typically go for (I am more of a crispy crunchy cookie person) but given that this is how shortbread is SUPPOSED to work, the recipe I used is fulfilling the genre constraints.
The fail part is that it does not hold pattern marks (in this instance fork pricks) when baked, I think because it could use another tablespoon or so of flour in the recipe. More flour may degrade the sandy texture tho. Research on this front continues.
Also I do not like shortbread cooked in a pan like brownies. The inner ones don't get nicely browned on edges, etc. I think cutting it apart into squares FIRST and then baking the squares makes for a better, more consistent end product. So, we'll be testing that next go-round.
Finally I want to make rolling pin rails for a consistently-thick product. Mom's husband Rod did this for moravian spice cookies but the rails did not produce a thin enough dough. Failure of execution, not failure of concept. I think 3/8" is a good size.
I'm done hemming the baby blankets, which are currently in the wash to get the cat hair off of them and make them un-grubby for packaging and delivery to recipient. With any luck there will be a pic here of my hemming work, assuming I remember.
And Lo, I have remembered! Since hemming is basically miles and miles of bloody Uberwald, here is a sample.
I also made a first draft of shortbread last night (to be gifted) using kerrygold, which is pretty nice butter. (Better butter makes better shortbread, basically.) The recipe I used was 1 cup flour, 1 stick butter 1/4 cup sugar whirled in the coffee grinder until it was powder and then use pastry blender to homogenize, press or roll into flatness, bake.
The recipe says that having the sugar be teensy BUT NOT CHEATER POWDERED SUGAR makes better shortbread. I have to agree. I do not like the weird cornstarch flavor/mouthfeel of "powdered sugar" shortbread and I trolled the internets to locate a recipe that did not have powdered sugar as an ingredient.
How'd it go? Pretty legit on the taste front. Fucking hell, it is delicious. Recipe is 100% a win on the taste front.
Cookie texture is sandy and insta-dissolve which I gather is sort of how shortbread is supposed to go. So, also a win. It's not a style of cookie that I typically go for (I am more of a crispy crunchy cookie person) but given that this is how shortbread is SUPPOSED to work, the recipe I used is fulfilling the genre constraints.
The fail part is that it does not hold pattern marks (in this instance fork pricks) when baked, I think because it could use another tablespoon or so of flour in the recipe. More flour may degrade the sandy texture tho. Research on this front continues.
Also I do not like shortbread cooked in a pan like brownies. The inner ones don't get nicely browned on edges, etc. I think cutting it apart into squares FIRST and then baking the squares makes for a better, more consistent end product. So, we'll be testing that next go-round.
Finally I want to make rolling pin rails for a consistently-thick product. Mom's husband Rod did this for moravian spice cookies but the rails did not produce a thin enough dough. Failure of execution, not failure of concept. I think 3/8" is a good size.
no subject
Date: 2022-04-09 03:04 pm (UTC)