Thursday, May 31, 2018

Thin Crust, Sour Dough Pizza.

 The secret of this thin crust  SD Pizza , is a very soft dough and an overnight rise.  
Very easy in the TMX or by hand.

450 g bread flour
100g SD starter
270 mls water
1 teaspoon of salt
1 teaspoon olive oil

Mix together all ingredients, salt last, except olive oil.   It should look rough.
Cover and stand 30 minutes.
Knead until smooth. ( 3 minutes in TMX, OR  20 kneads by hand.
Place in large bowl and smear with olive oil.  Cover with shower cap or plastic.
Stand in a cool place overnight.
Cut into 4 or 6 pieces.   Cover pieces not being used.
Working with one piece at a time, roll out until thin.
Brush edges with olive oil and top as required.
Bake on a pizza stone in preheated very hot oven or in Pizza machine.

will keep in fridge for a couple of days, covered.

Tuesday, May 29, 2018

Almond Crackle Biscuits, 3 ingredients

This recipe was originally from Dorrie Greenspan.  It was changed slightly by FOOD52 ,  and then adapted to TMX by me.   I also doubled the recipe as I found that they stayed crisp for more than a week.

150g sugar
2 large eggs
250 g sliced almonds

Preheat oven to 300 degrees.
Line 3 baking trays with baking paper

Mix sugar and eggs in TMX for 30 seconds, speed 4. ( or beat with whisk until incorporated )
Place almonds into a dish and pour on the egg mixture.
Gently mix.
Spread 2 teaspoonful mounds on trays.   spread with a fork until flat but without spaces between almonds.
Bake 20 minutes.  Sit tray on wore rack to cool.
Remove from tray with flat spatula
If sticky when cool, turn over and place back in oven for 10 minutes.
spore in air tight tin.