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Baguettes are one of my favorite breads to make- especially when I'm making my own homemade sandwiches. Baguettes are pretty much the same composition of French Bread, but its form is longer and has a shorter proof/baking time. You can finish a baguette in half the time of a French bread loaf!  INGREDIENTS:  In a cup, add the active dry yeast (.19 oz) and add a small amount of water to the yeast. The water should be 105-110 F and should weigh .8 oz. Wait five to ten minutes for the yeast to activate.  In a large mixing bowl, mix the flour and salt until combined; make a dome in the middle. Fill the dome with the fermented yeast and half of the water and combine the material (add water as need be). The dough should become a cohesive dough.   Dust your bench with bread flour. Knead for 10 to 15 minutes until it is smooth and elastic. Baguette dough needs to be intensively kneaded so the proofing time is shorter- that is why kneading takes a long period of time. After kneading, spray a large mixing bowl with PAM and add your dough. Cover with plastic wrap and proof for an hour and a half. Once proofing is over, take out your dough and pre-shape. I just took 2/3 of the dough to make a baguette and left the rest to make rolls. Proof for 10 minutes.  To shape the baguette, roll the dough into an oval. The dough should be thick and not to thin. Like the makeup of a cinnamon roll, roll the dough Parallel towards you. Pinch the seams at the end. Proof for another 10 minutes. On a cookie pan or any pan really, line it with parchment paper and sprinkle it with cornmeal. The baguette and rolls should lay on top of this. Water wash the baguette and the rolls.  Slash the baguette just like the picture above. Make sure the slash is all the way across, or the air has no place to escape during baking.  Preheat the oven to 425F and bake for about 20 to 25 minutes. The first ten minutes should have steam- if your oven doesn’t have a steamer, you can add steam by placing water in a cookie tray on the bottom rack.   If baked correctly, the crust should be hard and crunch, and the inside soft and flavorful. You can add anything to the bread such as spices or herbs. The recipe can be endless. THANK YOU for reading. I recommend making baguettes once in awhile for sandwiches and soups. They are delicious when warm and toasted :)
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Hello Everyone!
I hope everyone had a great week! This week I was at home resting due to a root canal; the positive that came out of it though has been the free time to actually to start this website. I haven't really outlined what my objective was for this blog. I just want to bring delicious recipes that you can cook or bake. My goal is to post every Monday and Thursday; so stay tuned on those days :)
The post this week will be about delicious and easy cake pops. All you will need is:
Material:
I got mine at Hobby Lobby for about 15.00 (originally 25, but I used the online 40% coupon). It was so worth it.
 
If you do not have a Hobby Lobby near you, Amazon does sell the Babycakes cake pop machine for a little less than $15. This product would work the same.
I made red velvet cake batter and poured it into the machine. It only took four minutes to bake! Tip: using a pastry bag and a number three Wilton tip makes it a lot easier to put the batter into the machine.
After it finishes baking, freeze or refrigerate the cake holes so it will be cooled. Dip the stick you will be using into the frosting or melts of your choosing. Insert it into the cake hole and refrigerate for five minutes. After taking them out, dip the cake pops in melts of your choosing and insert them on a styrofoam pad. Refrigerate for at least 5 minutes. They should be ready ? After refrigerated, insert your cake pop into a lollipop bag and twisty tie the bag. 
Add a pre-bought tag or make your own tags with a tag cutout and tie them around the cake pop with baker twine. The tag can say anything that your heart desires.
A fun and tasty gift you can give to everyone you love! Hope you enjoyed this diy gift. Come back this week for more :) xo, lisaI have such an exciting recipe to share with you today! This recipe comes from Bread Illustrated by the editors of America’s Test Kitchen. This book is for anyone- especially newbies since they have straight forward directions and basic ingredients. So any amateur can make any of these breads; so I would highly recommend this book! The recipe I chose today was The Ultimate Cinnamon Buns. Not only does it look delicious, but it is quite simple to make (even though it is quite long). For equipment utensils, you only need your Kitchen-Aid & dough hook, several mixing bowls, 13X9 pan, a whisk, aluminum foil, rolling pin and plastic wrap. The equipment list is general kitchen equipment, so I hope most people can make it one day when they are not working. Hope you enjoy 🙂 Recipe: Ultimate Cinnamon Buns For the dough:   Whisk the flour, cornstarch, instant yeast and salt in a Kitchen-aid. If you are using salted butter, omit the salt.  In a bowl or a four cup liquid measuring cup, whisk together the eggs, milk and sugar. Whisk together until the sugar is dissolved.   Still using your Kitchen-Aid, attach the dough hook. On low speed, add the egg/milk mixture to the flour mixture slowly. Mix until a cohesive dough is formed and no flour is remaining. The book states two minutes, but it could be longer. If the dough isn’t cohesive, add an ounce of milk.  Once the dough is cohesive, increase the speed to medium low (speed 4). Add a tablespoon of butter every thirty seconds (use unsalted if you can). It should be fully incorporated if you did the intervals right; around 6 minutes overall. Once incorporated, knead the dough by using the dough hook for another three minutes until the dough is smooth and elastic. It should not be as tough. Transfer the dough to a lightly-floured surface and knead by hand for thirty seconds.   Once kneaded, transfer the dough to an oiled bowl (Pan or olive oil). Cover in plastic wrap and allow it to double in size for 2 to 2 1/2 hours. While your waiting, prepare your 13X9 inch pan. Cover it with aluminum foil and leave some aluminum foil hanging to make it easy to take out the cinnamon rolls. On a slightly floured surface (sorry I might of used way too much), form the proofed dough in a rectangular shape. With your rolling pin, roll out the dough 18 inches by 18 inches.  Cut the uneven edges. Brush the dough with melted butter, but do not brush butter on every 1/2 inch border.    Pat the brown sugar mixture all over the dough. Lightly pat it so its sticking to the dough & butter. Once done, roll the dough very tightly towards you. Make sure every roll you push the seams in; it comes out more evenly.  Once rolled out, cut in 2 inch intervals. Will make 6 to 8 cinnamon rolls; my pan only could fit 6. Cover with plastic wrap & allow it to double in size; will take about an hour.  Once proofed again, put the cinnamon rolls on the middle shelf at 350F. Bake for 35 to 40 minutes until the buns are golden brown and the sugar is melting. While the cinnamon rolls are baking, make the glaze. Whisk all the ingredients in the stand mixer until its combined.   Once you take the cinnamon rolls out of the oven, spread a half of cup of the glaze on the cinnamon rolls. Let the glaze soak for 20 to 30 minutes, and top the cinnamon rolls with the rest of the glaze.   I only could eat half of the cinnamon roll- way too much sugar for me. Even though that is true, this was sooooo delicious! I would so recommend you making it. If you have any questions, do not hesitate emailing me at jolipapierlisa@gmail.com or commenting below.Thank you for reading!
XO, Lisa |
