20

Melting the butter would create a more homogeneous mixture of butter and flour. This may sound like a good idea, but actually preserving little clumps of butter and flour in the final mixture for your crumble (or streusel, or pie crust, or US biscuit) is what gives the finished product its flaky texture. If you try using melting butter you will a lower-...


13

Since you ask about other tools, I recommend avoiding the mixer altogether and instead grate frozen butter into the flour. If you have a food processor you can use the coarsest grating blade--chilling the bowl and grater first will help keep the butter cold will help--but it goes quickly by hand with a coarse grater. The key is to get the butter distributed ...


9

Wheat and (other grains) contains the two protein classes gliadin and glutenin, which together can form the composite protein gluten. This process requires water and is influenced by a) the amount of water available and b) the mechanical process of kneading. Thus a strong gluten network (as desired in bread baking) is acchieved by either dilligent ...


9

The paddle should be used for this. You'll want to do it on a lower speed, probably no higher than 2 or 3. You'll have problems with the flour flying up before you have trouble with the butter melting. It will also help to chop the butter up some before putting it in.


8

Biscuits are notorious for that; they're best eaten right away. If you want to preserve their original texture longer than 12 hours (yes, that short of a time), your best bet is to freeze them as soon as they are cool and eat them within a month or two. Wrap them as air-tightly as possible. You can pop the frozen biscuits in a moderate oven or unwrap and ...


8

They are probably unsalvageable, sorry. There are two possibilities for the bad taste. If you didn't have much fat in the dough, then what you are getting is probably an alkali taste. It is bland and subtly bitter. Alkali (basic) stuff can be neutralized with acid. But for the neutralization you need to mix your alkalic stuff with acid in a liquid ...


7

It is highly likely those biscuits benefited from the skills of a food stylist. They will have used any number of techniques to ensure the biscuits look as good as possible for the photo, possibly including some that would render them poor tasting or even inedible. Among the things they might have done are: Controlling the lighting to put the biscuits at ...


6

The 'ridges' are created by the biscuit cutter, browning may or may not be aided by an egg wash, but given the short bake time, I doubt it, if your biscuits don't brown evenly, rotate the pan 180° after 4 minutes. (that said, yes, those in the picture are almost certainly props...)


5

Part of the problem is that whole wheat flour goes rancid pretty quickly after it's milled (I believe it's from the natural oils in the germ). The usual advice is that whole wheat flour has a shelf life of six months or so, much less than white flour. If you're using old flour, try getting fresher stuff. If you're willing to go through extra effort, ...


4

Much of the bitter taste in whole wheat products is a result of the hard red wheat used. In the last few years more companies like Bob's Red Mill, King Arthur Flours, and other have started distributing whole version of hard white wheat. A simple way to reduce the bitter flavor without decreasing the overall nutritional benefit of eat whole grain bread is ...


4

Instead of a mixer, I use a food processor (Magimix) with a steel knife. It's the fastest way to blend cold butter with flower without heating and melting the butter. Note that a mixer will probably heat the butter because more energy must be applied to squash the butter than to cut it.


4

Another option is to make your biscuits in advance, freeze the unbaked dough, then when you want them, only bake as many as you plan on eating. King Arthur Flour has a pretty good baking blog with a specific recipe and some tips, but the short version is that you just make the whole batch of biscuit dough, form them into biscuits, then freeze the unbaked ...


4

Dice the butter and use the paddle attachment, as sourd'oh recommended. The paddle will break up the butter some, but more importantly will 'squish' the pieces, making them thinner and flatter. That will layer the butter through your pastry, making it flaky. This is similar to the effect of coarsely grating the butter, but will create a good shape and mix ...


4

Adding butter to biscuits or bread is what allows for that flakiness in the crust and that creamy texture in the bread itself. Lard would give you the same effect -- it's pretty much the saturated fat that makes the biscuit taste so great. Substituting applesauce for the butter won't give you the same results. It will be edible, but it will be more like a ...


4

Using refrigerated biscuits for monkey bread is actually just a convenient shortcut - if you don't have pre-prepared biscuit dough at hand, you can simply make your own sweet yeast dough from scratch, that's the classic (pre-Pillsbury-can) recipe. Either find a recipe that uses sweet yeast dough from scratch or substitute your favourite sweet yeast dough. (...


4

Just put them in the oven at 100 °C (212 °F, the boiling point of water) and all the humidity will dry out naturally. The time depends on the size and amount of water in the biscuits: smaller and damp: 5 minutes large and very wet: up to 20 minutes.


4

Chill this or any cookie dough once finished mixing and before baking. Make your biscotti dough into perfect rectangle logs right to the edge of your pan, with even height and width right across. Use a ruler if you have to. I suspect you have a higher height in the middle - that dough will need to go somewhere when heated, and that's sideways (creating your ...


3

These are not perfect solutions, but merely hacks that could work. Make the outer biscuits slightly bigger to increase the cooking time needed. Let the inner biscuits cook for a few minutes, and then add the rest of the biscuits. Use aluminium foil to shield the outer biscuits from direct heat.


3

Leftover biscuits that have dried out can easily be made soft again. Simply wrap a biscuit in a wet or damp paper towel. Microwave for about 20 seconds or so until hot. (Don't overheat). That's it; it's like magic.


3

Well, I have to go against what sourd'oh said, I like the whisk attachment for cutting in butter. I have owned two kitchen aid's in the past and they both had nice solid whisks with thick wires that worked great for cutting in the butter. And to go with the heat theory that uval mentioned, a whisk has much smaller surface area hitting the butter and so is ...


3

The ones in the picture look like they were cooked in a tin with sides (maybe in the bottom of a loaf tin, or maybe a narrow baking tray). They've got a suspiciously straight and symmetrical bit below the domed top. Mine have always been pointier at the ends than that, and I use a baking sheet (AKA cookie sheet). The loaf slumps a little in the first cooking....


2

I'm going by what kitchenaid says and yes you can. Use the paddle and the lowest speed.


2

You could but, after finely crushing them, you would need sugar and a bit of salt, along with the melted butter. To resemble digestives, you might want to use muscovado (or demerara, turbinado). There are cheesecake versions that have bases that are not particularly sweet and are made dough-like, from flour, sugar, butter, and eggs. Here's an example of one ...


2

Cream crackers are savory, not sweet, so they wouldn't be a good choice for a cheesecake base. Their consistency also isn't right for a cheesecake base, you would be best off getting the right kind of crackers or biscuits for the base. As for the cream crackers they are typically eaten with cheese on top or some other sort of topping, or you can crush them ...


2

I am not sure how people are only getting their biscuits to last for 12 hours before drying out... but that is not my experience. I seal my made-from-scratch buttermilk biscuits in a ziploc baggie (take the air out) and they can last for three or four days before drying out to the point where they're no longer good. Don't wrap them in towels once everyone is ...


2

I always cook a batch on Sunday and put the leftovers in a zip bag and keep in the lower part of the fridge. They seem to keep at least a week and you can zap in the microwave about 28 seconds to reheat.


2

Can you tell us what the purpose of the biscuits is? If you just want hard biscuits for decoration, then do not use any fat or egg. Pretzels are hard but brittle because they have oil in them. However, I have found that using just water and flour, and maybe salt to tighten the gluten mixture, the resulting cooked dough is hard (I shallow fried thin pieces of ...


2

You'd have to do it at the time you form the loaf for the first bake. One way would be to use a layer or two of chocolate sticks (as used in pain au chocolat but seemingly sold as "croissant sticks"). This would be very suitable chocolate as even melted it's not too runny. You could probably split them to get more, thinner sticks. You could melt chocolate ...


2

Yes, there is a better way! The problem is we want attributes of both cooking methods; particularly, we want the biscuit to be moist yet with a crispy crust. The solution, then, is to combine methods! I found that two rolls can be prepared quite nicely with the following procedure: Microwave on high (1100 watt microwave) for 45 seconds, slightly less ...


1

From the Wilton website: Draw edible messages and designs on molded candy or dipped treats! As easy to use as a normal marker, you can use these edible ink markers to add fun and dazzling color to fondant, icing, cookies and more. You can even brighten everyday foods like toaster pastries, cheese, fruit slices and bread. So yes, you can draw on ...


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