Hot Water Crust

4 cups Flour 625 grams

1 cup coconut milk

120 g solid fat

1 t salt

2 T Nigella Seeds

Melt the fat into the coconut milk. Then mix with the salt, flour and Nigella and knead briefly. Shape before the dough fully cools and bake. 

Bulk Fake Meat Recipe

Beef Dry Mix

1.5 T ground cumin

1 T garlic powder

1 t fine ground pepper

1 T garlic powder

1 T beetroot powder

1/2 cup + 1 T nutrition yeast

1/2 T mushroom seasoning

3 T methylcellulose

1/4 cup pea protein

Blend in a ball jar. 

Beef wet mix

3 cups veg stock (710g) (salt free)

1T 18g soy sauce (light or dark)

1/2 T 8g liquid smoke

1/2 T 11g molasses

1/2 T 8g cider vinegar

Final Ground Mix

100 g TVP

40 g dry mix

250g wet mix

40g olive oil

Testing Breakfast Sausage Dry Mix

1.5 T sage

1 t rosemary

1 T thyme

1 T paprika

1 T red pepper flakes

2 T brown sugar (optional)

1T vegan pork bullion

1 T fine ground pepper

1 T garlic powder

1 T beetroot powder

1/2 cup + 1 T nutrition yeast

1/2 T mushroom seasoning

3 T methylcellulose

1/4 cup pea protein

Testing Breakfast Sausage Wet Mix

3 cups veg stock (salt free)

1T soy sauce (light)

1 T cider vinegar

Whole Wheat Loaf Bread

Basic Wheat Loaf

240g Water

45 g Milk of choice

30g oil of choice

8g sugar

10g yeast

225 g AP flour

225 g Whole Wheat flour

8g salt

Heat water in the microwave to between 85 and 100 degrees F (If you don't have a thermometer the water should be warm, but comfortable to the touch) 

Proof yeast in liquid and sugar. 

Mix everything together.

Knead until smooth and form into a dough ball.  Proof until doubled in size 60-90 min.

Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.

Cover and let rise until doubled in size.

Bake for 35-40 minutes at 350 F (325 F in a counter top convection oven)

Kefir Whey Loaf

185g Water

140g Whey

30g oil of choice

8g sugar

10g yeast

225 g AP flour

225 g Whole Wheat flour

8g salt

Heat water in the microwave to between 85 and 100 degrees F (If you don't have a thermometer the water should be warm, but comfortable to the touch) 

Proof yeast in water and sugar. 

Mix everything together.

Knead until smooth and form into a dough ball. Proof until doubled in size 60-90 min.

Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.

Cover and let rise another 60-75 minutes until doubled in size.

Bake for 35-40 minutes at 350 F (325 F in a counter top convection oven)

Scalded Bread Loaf

100g boiling water for Scald

215g tepid water for final dough

30g oil of choice

10g sugar

10g yeast

225 g AP flour

225 g Whole Wheat flour

8g salt

Make Scald

Boil 50 g water and add to 25g ap flour and 25g whole wheat flour. Mix thoroughly and allow to completely cool. 

Make Dough

Proof yeast in remaining water with sugar. 

Mix everything together.

Knead until smooth and form into a dough ball. Proof until doubled in size 60-90 min.

Roll into a sheet and cover in seeds or flavorings if desired. Roll the sheet up and form in a loaf pan.

Cover and let rise until doubled in size.

Bake for 35-40 minutes at 350 F

Nikuman Dough

This is an adjustment of my favorite bao dough recipe to baking percentages to make it simpler for me to think about it when scaling.

Dough

250 g All Purpose Flour

1 tsp Instant Dry Yeast per 250g

2%         Baking Powder

10%  Sugar

2%    Salt

1 tbsp Sesame Oil per 250g

55%  Lukewarm Water or broth

Phyllo Dough

2 cups flour

1/3 cup hot water 

1 tsp vinegar or lemon juice

1/2 tsp olive oil

Mix all the ingredients together and knead until smooth. Let rest for at least half an hour, but overnight is good. Then fold at the widest setting on your pasta roller until smooth. Roll to the thinnest setting once smooth and then stretch the dough as much as you can to get a thinner sheet.

Once your dough is as thin as you can get it use immediately.

High Protein Pancake Mix

This pancake mix had been a staple since I was diagnosed with Diabetes. It's low in carbs, high in protein and the texture is better than any other pancake I've ever had.

350 grams nut meal

200 grams rice whole grain rice flour

6 g baking powder

4 grams baking soda

2 grams salt

If you are making your nut meal grind the nuts as fine as you can without starting to break down into nut butter. Then add the rice flour and continue to blend. This will make for a much finer texture. Add the other ingredients and store.

1 batch of pancakes:

2.5 cups pancake mix (330 g)

2 eggs

1.5 cups buttermilk (335 g)

1Tbsp melted butter

Mix the liquid ingredients together, then add the pancake mix. When your drop a pancake you should need to spread it out a bit with your ladel. If your batter seems thin add more mix. If it seems to thick add more buttermilk. Cook the pancakes like you would any other pancake batter.

Note: The mix is exact, but I usually improv the final batter. I will be refining the measurements, and will update this post when I'm more certain of these numbers.

To turn this into waffle batter add 3 extra tablespoons of melted butter.

Chai Mix

I recently put together a home made Chai mix that was particularly compelling.  I am documenting here so I can get back to it in the future, and because I thought other people might be interested in it.

6 parts Assam tea
1 part cardamom pods lightly crushed so the husks open up
2 parts ceylon cinnamon sticks broken into small pieces
1 part black pepper lightly crushed to expose white interior of the peppercorns
1 part whole cloves
2 part chopped dried ginger (not powdered)