I've got focaccia dough rising right now. Gonna slice a few pieces in half and make gyro meat sandwiches. Here is a picture of food. Pita, cc and Cherry.
Posted on 05/31/2022 2:44:19 PM PDT by Jamestown1630
This month, a fancy cake, a great sandwich, and something fried.
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-JT
I'll wait for the Malaysian Lapis cake making robots.
Oh my. Looks like a lot of love in making that cake. I’m not good at baking. Lord knows I’ve tried. I can bake decent cupcakes, but never in my life have conquered the pie crust.
I've got focaccia dough rising right now. Gonna slice a few pieces in half and make gyro meat sandwiches. Here is a picture of food. Pita, cc and Cherry.
I didn’t know focaccia opens up like pita. But I guess if it puffs on the griddle...
I think I’m probably better at pie crust than cakes.
Don’t use a food processor - in my experience, it tends to just turn it to paste. You have to do the work of cutting-in the shortening with two knives or a pastry blender. And you have to keep everything very cold - the water you add should be added little by little, to see how it goes; and it should be ice water.
Some have said that adding a little vodka helps; I haven’t tried that.
I have no idea how they do it - tried to find out, but I guess they keep their signature geometries secret.
My pitas (I use the term loosely) begin life as leftover pizza dough.. I don't think focaccia puffs. More Lebanese style pita:
Well, it looks like good bread, anyway.
Vodka as in shots while you are cutting in the pie crust dough?
I do “add wine” occasionally while creating various dinners.......
Fruitcake recipe:
http://www.jimpoz.com/jokes/fruitcake.html
(I guess they got so drunk they left out the flour...)
I don't make bread, bread. HD buns, HB buns, the focaccia.. stuff like that.
These are easy, fun and delish:
That’s interesting. I never knew much about Tapioca:
https://www.bobsredmill.com/blog/healthy-living/what-is-tapioca-flour-where-does-it-come-from/
They are crazy good. Got to be sure to add the tapioca flour last and slowly. It can seize up like corn starch does otherwise. Bob, doesn’t mention this but that’s my experience.
Also, I don’t add the cheese to the batter, I put a couple teaspoons worth on top after they are in the muffin pan before baking. It mixes right in.
The tapioca flour provides a unique moistness on the interior. Every body loves them. They freeze and store well.
It is a pretty big business in these parts. I understand Thailand is one of the biggest producers of the crop in the world.
During harvesting season (Feb through Apr), rural roads will be clogged with both sugar cane trucks and cassova trucks. It is a very labor-intensive product to harvest. They bring in a lot of labor from either Myanmar or Cambodia (depending on the part of the country) to help with the harvest. The workers are really highly paid 🤣🤣 -- getting about $10-$15 per day of work.🤔🤔
They use the crop in a lot of desserts as well as the iconic bubbles for bubble tea. They also will use tapioca flour as an alternative to rice flour for noodles and dumplings used in making entrees.
ONE BIG CAUTION: while you can buy a cassava root in grocery stores, you need to be very careful in preparation on it. Soak for a long period (1 day+) before using it as there are chemicals in it that will break down into hydrogen cyanide if they aren't properly leached out before use. Look up and follow instructions. (To my knowledge, unless you are a total glutton, it's not enough to kill you, but definitely enough to make you pretty sick)
Enjoy!
I think I’ve seen it in the local ethnic store, and the flour too. But it’s just called ‘cassava flour’. Is that the same as ‘tapioca flour’?
I discovered corn fritters in New Zealand. They were served with avocado sliced thinly, Cilantro, lime, sour cream and topped with sweet Thai chili sauce, usually available in grocery stores. I loved them, made them several times, but they aren’t on my low-carb diet now, sadly. All the recipes on Google seem to prefer avocado salsa to sliced. They make a wonderful week-end breakfast/brunch.
My husband does low-carb too; so when I make something like this, I have to vacuum pack and freeze the excess for later - for ME.
Once in a while he takes a day or two ‘off’ and will try it. but usually he reserves those days for Pizza :-)
It’s the same thing as far as I know. And the concerns I mentioned apply if you buy the whole root, not the root processed into flour (it’s already been processed).
Ethnic stores are a godsend btw. You can get stuff that would normally be labelled as “gourmet” in a regular grocery for dirt cheap.
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