Barry Bakes » How To http://barrybakes.com Homemade Treats for Everyone Sat, 27 Mar 2010 17:42:22 +0000 http://wordpress.org/?v=2.9 hourly 1 Simple Syrup Recipe http://barrybakes.com/2009/10/simple-syrup/ http://barrybakes.com/2009/10/simple-syrup/#comments Wed, 21 Oct 2009 01:54:36 +0000 Barry http://barrybakes/?p=156
  • Blueberry Syrup Recipe Ingredients 1/2 Cup Sugar 2 Tbs Cornstarch 1 Cup Water...
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    • 1 Cup Water
    • 1 Cup Sugar

    Steps

    1. Dissolve ingredients in a small pot over medium heat.

    Notes

    • Do Not Boil.

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    ]]>     http://barrybakes.com/2009/10/simple-syrup/feed/ 0     Tempering Eggs http://barrybakes.com/2009/10/tempering-eggs/ http://barrybakes.com/2009/10/tempering-eggs/#comments Wed, 14 Oct 2009 23:27:23 +0000 Barry http://barrybakes/?p=63
  • Lemon Meringue Pie Recipe Ingredients 9″ Pastry Pie Shell, baked 1/3 Cup Cornstarch 1...
  • Separating Eggs ...
    • Related posts brought to you by Yet Another Related Posts Plugin.]]>     This is when you want to mix egg yolks into a hot mixture. You have to do it a special way so you don’t get clumps of scrambled eggs. This also requires separating the egg yolk from the egg white.

    Note: This must be done quickly!

    Steps

    1. Mix vigorously 1/4 cup of hot mixture to the egg yolks.
    2. Repeat Step 1 until the volume of both mixtures is about equal and eggs are warm.
    3. Mix egg yolks into hot mixture.

    That’s it. Wasn’t that easy?

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    ]]>     http://barrybakes.com/2009/10/tempering-eggs/feed/ 0     Separating Eggs http://barrybakes.com/2009/10/separating-eggs/ http://barrybakes.com/2009/10/separating-eggs/#comments Wed, 14 Oct 2009 23:19:11 +0000 Barry http://barrybakes/?p=61
  • Tempering Eggs This is when you want to mix egg yolks into...
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    ]]>     http://barrybakes.com/2009/10/separating-eggs/feed/ 0     Kneading http://barrybakes.com/2009/10/kneading/ http://barrybakes.com/2009/10/kneading/#comments Wed, 14 Oct 2009 03:32:55 +0000 Barry http://barrybakes/?p=36
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    • Related posts brought to you by Yet Another Related Posts Plugin.]]>     Kneading is done for almost every type of yeast bread. Conversely, if you don’t use yeast, overmixing can cause flour to turn into a brick once cooked. Think Mrs. Douglas’ hot cakes on Green Acres. Anyways, kneading can be very good for anger management, but I try to keep positive thoughts when I’m cooking.

    Preparations

    The main point here is that you have somewhere to knead the dough. Any clean and smooth surface will work, aka a cutting board or counter. If the surface is not smooth, you will spend all day picking out the stuck pieces of dough.

    Once you have your place picked out, sprinkle some flour over it. Also, put about 1/4-1/2 cup of flour in a small mound in a corner of you surface. Grab a bit of the flour from the mound and rub it between your hands. Now put the dough on the floured surface.

    Kneading

    Press the dough down with your hands, careful not to break or crack it. Stretch it by pressing down on it. Once it’s flat, fold it over and repeat. Note: This is what I do. If I am doing it wrong, please offer suggestions in the comments.

    Different recipes call for different kneading times. Always follow the recipe. Also, remember that it is hard to over knead by hand.

    Once you’re done kneading, shape the dough into a ball.

    Preparing for the rise

    Once you’re done kneading the dough, grease a bowl with non-stick cooking spray. Put the dough  ball in the bowl and cover loosely with plastic wrap.

    Cheating

    Some of you may own a bread machine. If you do, it probably has a dough cycle. This cycle will take you from bare ingredients through the first rise. Check your manual for complete details. Manuals are usually available on the manufacturer’s web site.

    Also, dough hooks on your mixer will take you from bare ingredients to almost done kneading. You will still have to knead by hand for about 30 seconds and prepare for the rise.

    These methods do not always work.

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