Baked Cookbook

By matt , 5 November 2023

Pie Dough

Date Posted
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon fine salt
  • 1 cup (2 sticks) cold unsalted butter
  • 3/4 cup ice cold water
Body
  1. In a medium bowl, whisk the flour, sugar, and salt together.
  2. Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.
  3. While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.
  4. As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)
Category
Breads
Original Source
Baked Cookbook
Status
Cooked
By matt , 5 November 2023

Chipotle Cheddar Biscuits

Date Posted
Ingredients
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chipotle powder
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
  • 2 cups grated and tightly packed sharp cheddar cheese
  • 1 1/4 cups buttermilk
  • 1 large egg
  • Kosher salt for topping
Body
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
  3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
  4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.
  5. Use a small ice cream scoop or a 1/4-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.
  6. Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).
  7. Store the biscuits in an airtight container for up to 2 days.
Category
Breads
Original Source
Baked Cookbook
Status
Cooked
By matt , 5 November 2023

Almond Green Tea Cupcakes

Date Posted
Ingredients

For the cupcakes:

  • 1/2 cup sliced almonds
  • 2 cups cake flour
  • 1/2 cup flour
  • 2 1/4 teas baking powder
  • 1/4 teas baking soda
  • 1/4 teas salt
  • 6 tbs unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 1 teas vanilla extract
  • 1/4 teas pure almond extract
  • 1 large egg
  • 1 cup ice cold water
  • 2 large egg whites, at room temperature
  • 1/4 teas cream of tartar

For the green tea frosting:

  • 1 1/2 cups sugar
  • 1/3 cup flour
  • 1 tbs plus 1 teas matcha powder
  • 1 1/2 cups milk
  • 1/3 cup heavy cream
  • 1 1/2 cups unsalted butter, soft but still cool, cut into small cubes
  • 1 teas vanilla extract
Body
  1. Preheat the oven to 325 degrees F. Line two cupcake tins with paper liners.
  2. With your food processor, pulse the almond slices until they are nothing more then a fine powder. Set aside.
  3. In a large bowl, whisk together the flours, baking powder, soda, and salt. Set aside.
  4. In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter and shortening together until creamy. Add the sugar, vanilla, and almond extract and beat until fluffy. Scrape down the sides and add the egg and mix.
  5. Reduce the speed to low and add the flour mixture alternating with the ice water. Scrape down the sides and bottom and mix for 20 seconds longer to make sure everything is combined. Pour batter into a large bowl and clean out mixing bowl well.
  6. With your whisk attachment and clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gently fold into the batter.
  7. Divide batter evenly among the cupcake tins filling each 2/3 full. Bake for 20-25 minutes, rotating the pans halfway through bake time. Cupcakes are done when a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes before turning out to cool completely.
  8. Make the icing: In a medium saucepan, whisk the flour, sugar, and matcha powder together. Add the milk and cream and cook over medium heat, stirring often, until the mixture comes to a boil and has thickened. This takes about 20 minutes from start to finish – make sure to stir often in the last 5 minutes.
  9. Strain the mixture through a fine mesh sieve into the bowl of your electric mixture. Beat on high until cool (This is the first time I have made this technique work for me. I let the flour cool a bit in the pan before adding it to the mixing bowl and then mixed for a good 30 minutes without touching it. Patience young grasshopper). Reduce speak to low and add the butter; mix until thoroughly combined. Increase the speed to high and beat until light and fluffy. Mix in the vanilla and mix.
  10. Frost cupcakes as desired with either a spatula, spoon, or pastry bag and tip.
Category
Desserts
Original Source
Baked Cookbook
Status
Cooked
Baked Cookbook