You can usually assemble these meals in advance, let them cool, and then stash them away for another day. Things like lasagna, bbq pulled pork, and 15-bean soup are just a few examples. Scrape any remaining filling from the pan onto the buns. In general, soups, casseroles, and meats are the best dinners to freeze. Let cool in the pan for 3 minutes, then invert onto a serving platter. Once the buns have risen, remove the plastic wrap and bake the buns until golden brown, about 18–22 minutes.During the second rise, place a rack in the centre of the oven and preheat to 375☏. Loosely cover with plastic wrap and let rise until puffy, about 20–25 minutes. Place in the prepared pan, cut side up and slightly spaced apart. With seam side down, slice the log into 12 fat rounds each one should be just over three fingers thick. Starting at one long end, roll the dough into a log and pinch to seal the seam.Sprinkle evenly with the brown sugar, cinnamon and pecan filling mixture. Add 1 teaspoon salt and 1/4 teaspoon pepper. When the fat rises to the top and form a layer of gel, skim it off, then freeze the stock for next use. Spread the softened butter over the dough with an offset spatula, leaving a ¾-inch border along the sides. Layer the brisket, tomato puree, beans, corn, onion, bell pepper, garlic, chili powder and cumin in a large resealable plastic bag. Freeze: After every use, strain and set the stock aside to cool, then chill overnight in the fridge. Add the dry ingredients and whisk until evenly combined. Whisk in the eggs, followed by the sour cream. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. When the dough is ready, punch it down and roll it out on a floured surface into a 12 × 18-inch rectangle. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.To make the filling, combine the brown sugar, chopped pecans and cinnamon in a bowl.Sprinkle the bottom of the pan with chopped pecans and a pinch of salt. Stir in the brown sugar and cinnamon, whisking until smooth. Melt ¾ cup butter in a small saucepan over medium heat. Grease a 9 × 13-inch baking pan with a bit of butter. While the dough is rising, make the topping.Cover the bowl with plastic wrap and let the dough rise until it doubles in size, about 1 hour. Add a drizzle of oil to a large bowl and turn the ball of dough around in it so it’s got a light sheen all over.Add the remaining 2½ cups flour and knead on medium until the dough comes together and forms a smooth, elastic ball, about 6–8 minutes. Knead the dough on medium-high speed until a smooth batter forms, about 2–3 minutes. Add 2¼ cups flour and mix until just combined.Let sit until it foams, about 8–10 minutes. Pour the mixture into the bowl of a stand mixer fitted with the dough hook, and sprinkle the yeast and sugar overtop. In a small saucepan over low heat (or carefully in the microwave), warm the milk and butter until the butter has melted and the temperature is hot but not scalding (you’re looking for 105☏ on a thermometer).
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