[Success] Everything carries an expiration date (recipes - Pizza dough, short bread)

November 2, 2015
Monday

There are days when we fail. Due to the undying will, we pick ourselves. Sometimes, the failure persists and then eventually, we find a solution. We as humans, have been trained to be problem solvers.

Culturally, as Indians we grow on spicy food. Baking is something which does not come to us as an intuitive notion - we learn though. We adapt, we persist and with enough passion, I think we can develop and preserve the skill in the kitchen.

The last time I tried doing, I was deflated not just metaphorically but the pizza dough actually deflated... if it ever left the baking surface. Today, Monday a new day, a new week and I have managed to rekindle the successful habit. I guess its also with the mindset. The days when it just doesn't work out, I questioned whether I actually belonged here. Eventually, after reading through the possible problems, I did manage to figure out a problem with my dough - Expired Yeast!

Believe or not, but everything in kitchen carry an expiration date. Make sure to check for ingredients whenever cooking with baking ingredients. I'd also recommend from now on to ensure the quality of ingredients for spicy-blended foods. Needless to say, experimenting in the kitchen is the best habit, just not for direct servings please. Try experimenting with the skill set and from my personal experience, you'd start developing an intuition for the local ingredients and flavours.

Trip through the experimenting lane - pizza dough

Even before I begin, the pizza did manage to melt in my mouth. However, the dough could further rise if yeast is cured properly. Yeast generally takes effect in tepid/lukewarm water in about 15 minutes. At this time, its ready to be mixed with in the dough.

In my second attempt, after the failure on the first on October 26-2015, today I let the yeast sit in warm water for about 8 minutes. The stickiness which imparts the chewiness to the dough returned. However, the dough did not double in size. The reason I figured out was again as suggested, the yeast needs to get activated in warm water for about 15 mins. Because of the lesser time, the yeast wasn't fully activated. Due to this, the dough could not fully rise.





In my third attempt, I corrected the error and let the yeast sit and get activated for about 12-14 minutes. The result was the doubling up of the yeast-water mixture, which hopefully shall give it the increased size. Lets hope for tomorrow. I'd update it then.

The pizza dough recipe I'm following is this -
White flour - 200 g
Salt - 1/2 tsp
Yeast (Active dry yeast) - 1 tsp
Lukewarm water - 120 ml
Sugar - 1/2 tsp
Olive oil - 1 tsp

In the water, mix the sugar and stir until mixed. Stir in the yeast and let it sit for about 10-15 minutes. You'd see the yeast getting activated and a foamy mixture rising. After 15 minutes, stir in the white flour and start folding sideways from one end with your hands. Once mixed thoroughly, transfer to a flat base where you can knead it using some flour. Take a bowl, line it with olive oil, let the dough sit there at room temperature for about 45 minutes - 1 hour, till the dough has doubled up. Sometimes depending on the low temperature, it may take a while. Take the doubled up dough out, give it another knead and follow the usual pizza flattening and layering with the toppings as per your taste.

There's another form of yeast which is quick action. That doesn't need to get activated and can be used just like the baking powder which does not need any activation as well.

To check whether the yeast is functional, follow this link -
http://redstaryeast.com/yeast-baking-lessons/yeast-shelf-life-storage/yeast-freshness-test/


Short bread



Ingredients

Unsalted butter - 150 g
Caster sugar - 100 g
Plain flour - 180 g
Rice flour - 55 g
Baking powder - 1/4 tsp
Salt - 1/8 tsp




Instructions -

1. Grease an 8 inch cake tin.
2. With electric mixer, cream the butter and sugar until smooth and very light. Mix all the flours along with salt and baking powder.
3. Give a gentle knead through hands to the entire mixture, so the dough binds together and not fragmented.
4. Spread it in the tin with the hands. I later pricked with a fork just for some decoration and of course the baking to take place evenly inside.
5. Bake in the over for about 50 minutes at 160 C.
6. Follow it up with 5 minutes at 200 C. This shall give it a golden crust.

Voila, enjoy!


Additional

I also managed to make crispy garlic Hakka noodles spiced up with green/red chilli sauce, condiments and a Lot of Vegetables.