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 ...


10

I love using a pastry cutter, something like this: It does the best job cutting butter or shortening into flour. Every now and again while using it I use a fork or butter knife to remove the big blockages.


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.


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 ...


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

I used to use a pastry cutter, but it was hard work and a pain in the butt clearing the blockages. So I switched to using a food processor. It's so much quicker, and providing you cut the cold butter into 1x5cm sticks, it yields perfect results with just a few pulses.


7

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 ...


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...)


6

I usually use my hands, working on soft butter chopping small pieces with my fingers.


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

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

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

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

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 recipe is fine; if you follow it carefully it should work. Things you might mess up: Baking powder isn't baking soda; make sure you have baking powder. If you leave the dough alone for hours before baking, the baking powder will expend itself. It's silly, but make sure you used a tablespoon of baking powder, not a teaspoon. Working the dough longer won'...


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

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

Baking times are never exact, as there can be considerable variance in the product and environment. The three most likely variables to affect total necessary baking time are: How thick the biscuits were rolled How moist they dough was Actual oven temperature accuracy For this reason, there is normally a test or indicator for doneness. The best possible ...


2

You need to make sure you use the right measurements when translating recipes from the US to the UK as the UK uses imperial measurements which are different from US measurements. There are also differences in cream fat content and egg sizes. Teaspoons and tablespoons are the same, so don't worry about them. First, pint measurements, as the UK doesn't use ...


2

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.


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

Back in 1976, when I was in culinary school, we had a tabletop Hobart and to Hobart floor mixers. They each had a pastry blade attachment. Depending on the mixer, we could make pie crust and biscuits to feed 4 or 604. I'm not sure Hobart even makes them anymore. I suffer deeply from the same dilemma as you. I keep looking for a KitchenAid with a pastry blade....


2

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


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 ...


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