MyAdventureToBecomingABaker Profile - Allrecipes.com (11321349)

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MyAdventureToBecomingABaker


MyAdventureToBecomingABaker
 
Home Town:
Living In:
Member Since: Dec. 2009
Cooking Level: Expert
Cooking Interests: Baking
Hobbies: Hiking/Camping, Reading Books
Recipe Box 1 recipe
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About this Cook
Hello, I love pastry; I am studying baking and pastry. In the school year of 2010 I am going to attend a college and obtain a certificate in baking. Then I hope I can move to Chicago and complete a year of study in pastry training. I currently working at a popular catering company.
My favorite things to cook
Anything that is anything sweet(that about sums it up).
Recipe Reviews 5 reviews
Southern Butter Rolls
I was going to only give this recipe a rating of three stars, but the taste is fantastic! It's taste is similar to the rolls at Texas Road House or an excellent quality store-brought rolls. Characteristics: An Very soft and very thin crust. Extremely soft interior. Negatives: I use the "scoop and level" method for measuring flour in a recipe. I DO NOT IN ANY WAY PACK THE FLOUR. I found this dough extremely hard to knead. The remedy I used for this problem was a 15 minute "rest period" and an extra 3 tablespoons of water. Then I kneaded it for 8 minutes. I baked this dough for 13 minutes and it was perfect. I love these rolls

3 users found this review helpful
Reviewed On: Jan. 1, 2010
Mom's Yeast Rolls
Characteristics of the bread: Thin and soft exterior and an spongy interior. Positives: It is very tasty and slightly rich. The interior of the bread is excellent considering there is no kneading. Negatives: This is a very sticky dough. Notes: This bread would make an excellent pizza crust.

1 user found this review helpful
Reviewed On: Jan. 1, 2010
French Bread Rolls to Die For
Characteristic of this bread: It has a thin and hard outside crust. The inside was soft and a little firm. Positive Aspect: The dough was very easy to knead and shape. Negative Aspect :The taste of this roll was bland. I would recommend the amount of salt or sugar be increased. The bottoms of the rolls were burnt in 18 minutes. I always an use oven thermometer during baking ensuring accurate oven temperature.

0 users found this review helpful
Reviewed On: Jan. 1, 2010
 
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