Let's Cook

Yields 12 large cookies
• 1 cup oatmeal
• 150 grams of ground almonds or almond flour
• 1 tablespoon of cane sugar
• 2 chicken eggs
• 2-3 tablespoons whole grain rye flour

• 100 grams of butter
• 10 dates
• Vanilla on the tip of a knife
• Himalayan salt

Hello everyone Let's continue the question-answer blitz!

Today in the answers possible causes of the following problems:
Why has the dough become liquid and it is impossible to assemble it?
📍 Why does the workpiece spread out when landing in the oven?
📍 Why is the dough sticky and not kneaded?

❓ Why does the dough become liquid and difficult to make molding?
✔️ You overexposed the dough on fermentation
✔️ You overheated the dough during kneading or fermentation
✔️ You have chosen the wrong flour for the product
✔️ You have taken freshly ground flour in which gluten has not recovered
✔️ You did not take into account the moisture capacity and humidity of the flour itself when you added water

❓ Why does the workpiece spread out when landing in the oven?
✔️ The time has passed on fermentation and / or proofing
✔️ The temperature of fermentation and proofing is too high
✔️ Weak flour for this product and the selected fermentation time
A lot of water was added to the dough initially, without taking into account the humidity and moisture capacity of flour
✔️ Excess of acids in the starter culture, so it was necessary to adjust the fermentation time

❓ Why is the dough sticky and not kneaded?
✔️ Are you in a hurry to draw conclusions before the end of the fermentation and folding profession
✔️ You have underdeveloped gluten
✔️ You have re-kneaded the dough and destroyed the gluten
✔️ The selected dough (often in rich variations) should have such a dough
✔️ If we are talking about rye dough, then it is always sticky

⁉️ Do you want to learn more about the causes of errors, methods of elimination and learn the basics of baking thoroughly so as not to make mistakes in the future?

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Peach Melba pie

Method
STEP 1
Combine both flours, the butter and a pinch of salt in the bowl of a food processor and blitz to a fine crumb. Add cold water 1 tbsp at a time (4-5 tbsp), pulsing until the mix starts to cling together. Tip out and knead with your hands (add more water if required) to make a pliable pastry dough. Split in half and flatten each portion. Wrap and refrigerate for at least 1 hr.

STEP 2
Remove a disc of pastry from the fridge, unwrap and, on a generously floured surface, roll it out to a large, circle, wider than the pie dish. Transfer to a floured baking sheet and chill for about 10 mins. Repeat with the remaining disc.

STEP 3
Heat the oven to 180C/160C fan/gas 4. Stone and quarter the peaches. Cut each in two, and toss in a bowl with the lemon juice, cornflour, vanilla extract, sugar, honey and raspberries. Add the butter in small pieces.

STEP 4
Using a floured rolling pin, drape one of the pastry sheets across a 24cm pie dish. Let it sink in and, holding the edges, lift and tuck into the corners. Prick the pastry all over and fill with the peach mixture.

STEP 5
Drape the second pastry sheet over the filling. Press together the top and bottom crusts, crimping with your fingers to seal, and trim off any excess. Cut three 8cm slits across the top crust, brush with the beaten egg and sprinkle over the demerara sugar. Bake for 55 mins to 1 hr until the crust is deeply golden and the filling is bubbling out. Cool for about 10 mins before serving with cream or vanilla ice cream.

DirectionsInstructions Checklist
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the upper-middle position.

Step 2
Put butter in an 8-inch square or 9-inch round pan; place in the oven until butter is melted. Remove the pan from the oven and set aside.

Step 3
Whisk flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Whisk in milk until a smooth batter forms. Pour batter into the prepared pan, then scatter fruit over batter. Sprinkle with 1 tablespoon sugar.

Step 4
Bake in the preheated oven until the top is lightly browned and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature.

DirectionsInstructions Checklist
Step 1
Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Step 2
Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

DirectionsInstructions Checklist
Step 1
Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Step 2
Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.

Step 3
Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).

Step 4
Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Aunt Norma's Rhubarb Muffins

DirectionsInstructions Checklist
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.

Step 2
Make muffins: Stir together flour, baking soda, baking powder, and salt in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts. Spoon batter into the prepared cups, filling almost to the top.

Step 3
Make streusel: Stir together sugar, melted butter, and cinnamon in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.

Step 4
Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing them.