(Last weekend, I tried to make what I thought would be black beans, but they weren't. They were black on the outside, white on the inside, and had a funky flavor. These were the *black* beans bought at the Chinese grocery a couple of weeks ago - I have since re-assigned them to the art box.)
But the black-eyed peas I bought were labeled in English *black-eyed peas* and they turned out looking and tasting like black-eyed peas. To the cooked beans I added sauteed onion, red pepper, and celery as well as S&P, cumin, Sazon, and a bit of chipotle. The husband is busy with work all week, and has not and will not be able to eat any. They tasted really good on Monday, OK yesterday, and today I don't want to even look at them.
Then yesterday I finally tried out a bun recipe from the same friend that gave me the eggless cake recipe. I was having trouble taking my American recipes with American yeast measures, and making them work with the active Danish yeast. So I requested a Danish bun recipe from said friend. Here is it...
Never-Fails Roll Recipe
50 g gær (the cube yeast)
1 tsk salt
2 dl mælk, fingerlunt (I have used mini, let, and sød - all depending on what I happen to have on hand)
500 g hvedemel (flour)
50 g sukker (sugar)
100 g smør/butter (room temperature)
Optional ingredients I have tried alone or in combination:
3 carrots grated, sunflower seeds, pumpkin seeds, 400 g squash (I noticed that with the added squash I had to knead in a lot more flour.)
Crumble the yeast, sprinkle with salt and let the salt dissolve the yeast. Warm the milk so it is still comfortable to the touch. Stir into the yeast/salt mixture.
In a separate bowl, stir the flour and sugar together. I crumble the butter in by hand (because that's the way my grandmother taught me). (And I always use real butter.) Add any optional ingredients now.
Mix the yeast mixture with the flour mixture.
Knead, adding flour as needed.
Let the dough rise ½hr in a warm place. (I often let it rise 45 minutes to an hr because I get involved in something else.)
Form rolls, and let rise ½ hr on the baking sheet. (Again, I often let the rolls rise longer.)
Bake at 225 C for 10 minutes, with a fan if your oven has one.
Makes roughly 2 dozen rolls.
I have a big old bag of rugmel, so in place of all white flour, I used some of that. However, I have now learned that rye flour does not contain any gluten...therefore it doesn't rise (that explains that botched loaf a few months ago), so my buns only turned out half-fluffy. But they are soft and moist on the inside, and the boy is just eating them up, so I'll call it a success.
3 comments:
And yet again you have lept in to save me from certain doom!
I bought two cans of "black beans" - that's what it said on the can and that's what the picture showed. But then I opened them up and TADA! They were black eyed peas (or whatever those were in the photo). I took pictures. I now just need to figure out where my husband put the cables to connect the camera to the computer. I keep asking him. He keeps not remembering.
Then there is my on-going yeasty bread problems. Like you I cannot figure out how to turn American yeast measurements into Danish yeast measurements. It's always a crap shoot. So a bun recipe is a great help! Also, good point about the rugmel. I thought I was just defective in my attempts to make bread!
I wish I was an expert bread maker, but I'm just not. If I was staying here I'd most likely invest in a breadmaker. A friend of mine makes a dark, moist bread with sunflower seeds in her breadmaker and its just heaven.
I used her same recipe without the breadmaker and produced a flat and dense loaf - reminded me of cow pie.
mmm, beans! and i agree about difficulty in baking conversion... but i notice it's much easier to bake with the fresh yeast in denmark.
btw the kale chips tasted very much like potato chips! still mostly salt but much lower in calories. ^^;
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