Professional Baker Teaches You How To Make PIE DOUGH!
Here's an easy simple way to make pie dough!
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Red, White and Blue Mixed-Berry Sheet Cake - From the Test Kitchen
Recipe: __
Yellow cornmeal produces a dessert that has a rich, golden color and a bit of delicious crunch. With cool, juicy berries spooned over the top and a scoop of your favorite ice cream, this cake may well become your most sought-after summer dessert!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Professional Baker Teaches You How To Make BLUEBERRY MUFFINS LIVE!
Anna Olson is going to teach you how to make her amazing Blueberry Muffins recipe LIVE on this week's edition of Oh Yum 101!
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Professional Baker Teaches You How To Make APPLE PIE!
Blue Ribbon Apple Pie are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Ingredients
Pie Dough
2 ½ (375 g) cups all-purpose flour
1 Tbsp (12 g) sugar
1 tsp (5 g) salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 ml) cool water
2 tsp (10 ml) white vinegar or lemon juice
Pie Filling
6 cups peeled and sliced mixed apples, (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) – about 5 medium apples
1 Tbsp (15 ml) fresh lemon juice
½ cup (125 ml) granulated sugar
1/3 cup (70 g) packed light brown sugar
1 tsp (3 g) ground cinnamon
¼ tsp (1 g) ground allspice
¼ tsp (1 g) ground nutmeg
1 recipe Double Crust Fruit Pie Dough
2 Tbsp (12 g) rolled oats
2 Tbsp (30 g) unsalted butter
1 egg mixed with 2 Tbsp (30 ml) water, for brushing
sugar and cinnamon, for sprinkling
Recipe
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.
3. Preheat the oven to 400 F(205 C).
4. Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
5. In a separate bowl, stir the granulated sugar, brown sugar, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.
6. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously overtop. Use scissors to snip opening in the top crust to allow steam to escape.
7. Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400 F (205 C). Reduce the oven temperature to 375 F(190 C) and continue to bake for another 40 to 50 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.
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Professional Baker Teaches You How To Make PUFF PASTRY!
Based on the classic French method of making puff pastry, but is assembled inverted, or “inside out”. Where a traditional puff pastry is made by wrapping a block of butter (beurrage) with a flour/water dough (détrempe) and then folded, this recipe does the reverse and folds the dough with the butter. It is no more challenging a method than the traditional way, but it does result in a remarkably flaky and tender puff pastry that rises evenly and rolls out easily.
Puff pastry does take time to make, as it must rest in between folds, but it is well worth the effort. This recipe makes enough for an assortment of baked items. If just preparing one of these, any excess dough can be frozen for later use. Simply thaw in the fridge before rolling and using.
Makes about 1.4 kg of dough (about 3 lbs)
Puff Pastry Ingredients:
Détrempe
4 cup (600 g) all-purpose flour
1 cup (250 ml) cool water
1/2 cup + 1 Tbsp (130 g) unsalted butter, at room temperature
1 Tbsp (12 g) sugar
2 tsp (10 g) salt
1 Tbsp (15 ml) lemon juice or white vinegar
Beurrage
3 cup (675 g) unsalted butter, at room temperature
1 cup (150 g) all-purpose flour
Puff Pastry Assembly
1. For the détrempe step, fit a stand mixer with the dough hook attachment and blend all of the ingredients together on low speed and then , once blended, increase the speed one level and mix for 4 minutes. Shape the dough into an 8-inch square, wrap and chill for at least 30 minutes, up to 2 hours.
2. For the beurrage, beat the butter with the flour in the stand mixer with the paddle until smooth. Line an 8-inch square pan with plastic and scrape the butter into the pan, spreading to level (as it will be soft). Chill this until it is the same consistency as the détrempe – this could take 30 to 90 minutes. If the beurrage sets firmly or you are making it well ahead, let it soften to just cooler than room temperature.
3. For the lamination stage, remove the beurrage from the pan onto a well-floured work surface. Dust a heavy rolling pin with flour and roll the beurrage into a rectangle about 16-x-9–inches. Lift the beurrage occasionally to ensure it isn’t sticking to the work surface (after the first roll, it does not stick at all). Place the détrempe in the centre of the beurrage and fold the beurrage over to completely envelope the détrempe. Roll the dough out to a rectangle 20-x-10-inches, flouring the dough and work surface as needed. Fold into thirds, but be sure to dust off any excess flour with a pastry brush before folding. Rotate the dough 90 degrees and repeat rolling the dough to a 20-x-10-inch rectangle, brushing off and folding into thirds. Wrap the dough, label it with a #1 (for first fold) and chill for a minimum of 2 hours up to a day.
4. For the second fold, roll the dough again into a 20-x-10-inch rectangle, brush off excess flour and fold into thirds. Rotate the dough 90 degrees, repeat the rolling and folding and then wrap and label the dough with a #2 and chill for a minimum of 2 hours and up to a day.
5. For the final fold, roll and fold the dough the dough into thirds for the final time (just once this time). The dough is now complete, but must be wrapped and chilled for a minimum of 2 hours before using.
6. The puff pastry dough can keep refrigerated for up to 4 days, or can be portioned and frozen for up to 3 months. Thaw in the fridge before using.
7. Makes about 1.4 kg of dough (about 3 lbs).
Learn to make French puff pastry dough with Anna.
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