Tag Archives: dough

“Pi” Day

Happy π Day! Baked my first pie ever.  Went with an all-American classic: apple pie.  Your kitchen will smell amazing after making this.

Recipe adapted from Sugary Winzy

Pie Filling Ingredients: 5 peeled and thinly sliced apples (you can use any kind, but I recommend Granny Smiths and Mackintosh), 1 cup brown sugar, 2 tablespoons all-purpose flour, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp salt

Pie Crust Ingredients: 2 1/4 cups all-purpose flour, 2 tbsp butter, 1/2 cup shortening, 3/4 tsp salt, 7-8 tbsp cold water

1. Mix the apples with the sugar, flour, cinnamon, nutmeg, and salt.

2. Cover with plastic wrap and cool in the refrigerator as you prepare the pie crust.

3. Mix the salt and flour.  Add in shortening and butter.  I find it easier to mix with your hands at this point.  The flour should resemble pea-sized crumbles.

4.  Add the water one tablespoon at a time.  It should be enough of a dough-like consistency to roll into a ball.

5. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.

6.  Take out the dough and cut in half.  Each piece will make up the top and bottom crust.

7.  Roll out the bottom crust on a lightly floured surface.  The crust size should be slightly larger than the pan size.

8.  Transfer the crust to a lightly grease 9″ pie pan.  Press the crust against the bottom and sides of the pan.  Bring the pan with the crust to the refrigerator to cool while rolling out the top crust.

9.  Roll out the top crust in the same manner.  You can choose to keep it as one piece or cut strips to weave.

10.  Take out both the bottom crust and filling.  Pour in the filling into the pan and then place the top crust.  Pinch the sides together, completely sealing the crust.  You can form a decorative crust.  Cut slits on the top crust to allow steam to escape when baking.

11. Make an egg wash by lightly beating one egg with 1 tbsp of water.  Brush on top of the pie crust.

12.  Bake at 400 degrees for 50 minutes.

Just admiring that flaky buttery golden crust

Tagged , , , , ,

Cilantro Garlic Naan

The chewy doughy texture of naan showcases its compatibility with hearty dishes such as curry.  It turns out that naan is ridiculously simple to make right on your stovetop using a lidded iron skillet.

Recipe adapted from Half Baked Harvest.

Yields 6-8 naan

Ingredients: 4 cups all-purpose flour, pinch of salt, 1 1/2 teaspoons baking powder, 1 tablespoon sugar, 1/4 cup hot (but not boiling) water, 1/2 teaspoon active dry yeast, 3/4 cup warm milk, 1 cup plain yogurt, melted butter for brushing, 1 tablespoon finely minced garlic (I grated mine), 1 tablespoon chopped cilantro

1.  Prepare the yeast by first mixing the sugar in the hot water.  Then add in the yeast until dissolved.  Let it sit for 10 minutes – it should froth a little.

2. Meanwhile, combine flour, salt, and baking powder in a separate bowl.

3. Add the milk and yogurt to the yeast mixture and mix.  Then pour the wet ingredients into the dry flour mixture and mix well.  The dough should feel sticky and be able to form into a ball.

4.  Let the dough sit covered in a warm place for one hour.

5. Divide the dough into 6-8 portions.  Flatten the dough with hands or rolling pin in 8 inch long pieces.  They should be about 1/4″ thick.

6.  Spread the garlic and cilantro over one side of the naan and gently press it into the dough.  Brush a generous amount of melted butter over both sides of each naan.

7. Heat a skillet over med-high heat.  When the pan gets very hot, place the naan inside and cover with a lid.  Cook for about 1-2 minutes each side.

Tagged , , , , , , ,
%d bloggers like this: