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Started By
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re: 7 Year Old Son & I: Dad/Son Cake Bake Fundraiser : Concluded. Thanks FDB
Posted on 2/9/15 at 7:30 am to hungryone
Posted on 2/9/15 at 7:30 am to hungryone
Thanks so much. Im sure its not difficult, would be mucho easier if I could watch someone before I tried it!
Cake out of the box sure woulda been an easier project. Unrealz
Cake out of the box sure woulda been an easier project. Unrealz
3
Posted on 2/9/15 at 8:58 am to bossflossjr
Yes, but you & son wouldn't have learned anything new. (I hope you're including him as a participant in all of the bread steps. He can certainly knead a little piece on his own, measure the ingredients, etc.)
One last troubleshooting thought: don't add cinnamon directly to the dough. It is another yeast inhibitor. if you want cinnamon flavor, use in in a filling, frosting, etc. (Think about cinnamon rolls, cinnamon swirl bread, etc. These are the ways bakers incorporate cinnamon flavor to the dough after the first rise, and it's not kneaded into the dough, but merely spread on the surface & rolled up.)
One last troubleshooting thought: don't add cinnamon directly to the dough. It is another yeast inhibitor. if you want cinnamon flavor, use in in a filling, frosting, etc. (Think about cinnamon rolls, cinnamon swirl bread, etc. These are the ways bakers incorporate cinnamon flavor to the dough after the first rise, and it's not kneaded into the dough, but merely spread on the surface & rolled up.)
Posted on 2/9/15 at 11:58 am to hungryone
When I get to this step.... Should I let it rise the 2nd time before or after i roll it up like a king cake?
Posted on 2/9/15 at 12:01 pm to bossflossjr
quote:
Cake out of the box sure woulda been an easier project. Unrealz
I do not enjoy baking. I wish I did. I'm only an idea person.
I think you can do this, boss! HO is going to lead you and your son to the win!
Posted on 2/9/15 at 12:04 pm to Gris Gris
HO has been the lifesaver of this debacle!
GG got me in it, HO got me out! Lol
GG got me in it, HO got me out! Lol
Posted on 2/9/15 at 12:12 pm to bossflossjr
When you finish, you're going to be so proud!
Posted on 2/9/15 at 12:20 pm to bossflossjr
Roll it out, fill it, shape it, then let it rise for the second time. It needs to visibly rise and get puffy....when you poke it with a forefinger, the dent should remain or spring back very slowly.
Posted on 2/9/15 at 12:27 pm to hungryone
Perfect. Gonna get started on it about 3.
Appears (by the instructions) the 1st rise takes 1-1.5 hours.... So Im gonna have to start before lil man gets home from school. I will explain the 1st step (butter, tap water, flour, yeast) mixing... Along w what little I know about kneeding, when he arrives home.
We will form, roll out dough, stuff, roll dough, & decorate together.
Will take some pics for those interested
Appears (by the instructions) the 1st rise takes 1-1.5 hours.... So Im gonna have to start before lil man gets home from school. I will explain the 1st step (butter, tap water, flour, yeast) mixing... Along w what little I know about kneeding, when he arrives home.
We will form, roll out dough, stuff, roll dough, & decorate together.
Will take some pics for those interested
Posted on 2/9/15 at 1:18 pm to bossflossjr
Kneading isn't rocket science. You're manually manipulating the dough to create stronger gluten strands. You can poke, press, push, smack it against the counter, etc. The ancient Egyptians kneaded dough in large troughs by walking/stepping on it.
I find a pushing/smearing motion on the countertop to be most effective. A dough scraper or spatula can help you scrape it off the countertop during the first few minutes. Also, if you want to cheat, go buy yourself (or your wife) a new stand mixer for Valentine's Day. Knead using a dough hook; look Ma, no hands required. You can also do the initial mixing & kneading in a food processor, pulsing in short bursts until the dough forms a ball. Then turn it out onto the counter and finish kneading by hand to smooth it out. As long as it windowpanes, it doesn't matter what method gets you there.
I find a pushing/smearing motion on the countertop to be most effective. A dough scraper or spatula can help you scrape it off the countertop during the first few minutes. Also, if you want to cheat, go buy yourself (or your wife) a new stand mixer for Valentine's Day. Knead using a dough hook; look Ma, no hands required. You can also do the initial mixing & kneading in a food processor, pulsing in short bursts until the dough forms a ball. Then turn it out onto the counter and finish kneading by hand to smooth it out. As long as it windowpanes, it doesn't matter what method gets you there.
Posted on 2/9/15 at 2:37 pm to hungryone
"Using a fork, cut in 2 tblsp of butter, margerine, or vegetable oil"
Ive got butter out, but wouldnt oil mix better for a novice?
Ive got butter out, but wouldnt oil mix better for a novice?
Posted on 2/9/15 at 2:47 pm to bossflossjr
quote:
Ive got butter out, but wouldnt oil mix better for a novice?
Three different fats will yield three different textures. Butter will result in a crisper crust, lighter interior texture, buttery flavor (of course) and promote browning of the crust. Margarine or liquid veg oil will yield a softer crumb and help to prevent staling, as well as having a neutral flavor.
I'd use the butter. If it is room temp or melted & cooled (NOT screaming hot from the microwave, LOL), you will be able to easily stir it in when you add the water.
Posted on 2/9/15 at 3:03 pm to hungryone
Thank you!
My starting spot
Flour and Butter
Yeast & Water
My starting spot
Flour and Butter
Yeast & Water
Posted on 2/9/15 at 3:21 pm to bossflossjr
Good luck...be patient and the dough will rise. Warm but not hot place will facilitate rising. If your countertops are cold & kitchen is cool, consider putting kneaded dough inside the oven w/the light turned (edited) ON. Heat from the bulb will give you a few degrees increase over room temperature. Have also put dough atop the refrigerator (covered, of course) as the compressor exhaust heat makes fridge top a little warmer than rest of kitchen.
This post was edited on 2/9/15 at 3:34 pm
Posted on 2/9/15 at 3:28 pm to bossflossjr
Before kneeding
After kneeding
Resting to rise
After kneeding
Resting to rise
Posted on 2/9/15 at 3:30 pm to bossflossjr
Looking good, boss! Posted on 2/9/15 at 5:22 pm to Gris Gris
BACON!
Risen!
Poked a hole (per hungryone) (hope this didnt rise too much!)
Lil man unsheathing the boudin
Lil man crushed bacon with a mallet in a ziplock. He really enjoyed this...said it sounded like shotguns goin off in our kitchen....jar of homeade syrup
Stuffin the dough...
Ready to rise again....
Should we spread melted butter on top before baking? wondered if that would assist in browning the top....Hmm...
Risen!
Poked a hole (per hungryone) (hope this didnt rise too much!)
Lil man unsheathing the boudin
Lil man crushed bacon with a mallet in a ziplock. He really enjoyed this...said it sounded like shotguns goin off in our kitchen....jar of homeade syrup
Stuffin the dough...
Ready to rise again....
Should we spread melted butter on top before baking? wondered if that would assist in browning the top....Hmm...
Posted on 2/9/15 at 5:38 pm to bossflossjr
Butter on top won't be as pretty as egg wash. Beat an egg w T of water, brush surface just before baking. Be sure to cover that thing while it rises, you don't want it to form a skin or that will decrease the oven spring (aka poofing) during baking.
Posted on 2/9/15 at 5:39 pm to bossflossjr
Maybe an egg wash brushing?
I think you're going to do this, boss!
I think you're going to do this, boss!
This post was edited on 2/9/15 at 5:40 pm
Posted on 2/9/15 at 5:55 pm to hungryone
too wate my wuv, ive done been mooned.
been in the oven for 15 of its 30 min bake.....
too late for melting butter and putting it back in?
i dont have time to fool with an egg wash....
may just roll with it. hmmm
been in the oven for 15 of its 30 min bake.....
too late for melting butter and putting it back in?
i dont have time to fool with an egg wash....
may just roll with it. hmmm
Posted on 2/9/15 at 6:11 pm to bossflossjr
Don't worry about buttering the top, definitely cook it longer than the package directions since it is both filled and braided. Go by color--you want it dark golden brown, not pale and barely brown
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