What did you do today?

[BH]

refilled/exchanged my empty co2 tanks (5x 20lb)
Went to Olive Garden ( lunch special )
And went to save-a-lot and got some misc stuff


Gonnea do a tray of clones to 1st stage up-pot and drench flower room with 7th week brew . Oh yeah

 

[rkymtnman]

Rolled temple balls, then pressed into slabs.
This is only the 120/73/45iu bags rolled together (temple balls/slabs), then 11.8g 160/25iu bags rolled together.

Crunch berries

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those shiny ones are really cool. 1st pic. like some really fancy marbles as a kid. nice work!!

 

[Kanzeon]

Made and ate the first butter tarts that I've had since moving back from Canada. One of, like, three things that I miss, along with Montreal style bagels and the phenomenal hash grey market.

For those unfamiliar, it's a shortbread (pate brisee) crust filled with a custard of brown sugar and vanilla. Some people use corn syrup, but I prefer the crunchy top that develops with its absence. As obscenely delicious as they are simple.

Probably going to knock out another batch tonight. I'll post the recipe if anyone wants it.

 

[LG/]

Made and ate the first butter tarts that I've had since moving back from Canada. One of, like, three things that I miss, along with Montreal style bagels and the phenomenal hash grey market.

For those unfamiliar, it's a shortbread (pate brisee) crust filled with a custard of brown sugar and vanilla. Some people use corn syrup, but I prefer the crunchy top that develops with its absence. As obscenely delicious as they are simple.

Probably going to knock out another batch tonight. I'll post the recipe if anyone wants it.

Yes please! I'm a sucker for homemade deserts.
A coworker brought some homemade Pan De Polvo for me to try around the holidays, it was so simple but so amazing. Very delicate but so good. Been meaning to try to make it myself.
Butter tart sounds quite good.

 

[Kanzeon]

Yes please! I'm a sucker for homemade deserts.
A coworker brought some homemade Pan De Polvo for me to try around the holidays, it was so simple but so amazing. Very delicate but so good. Been meaning to try to make it myself.
Butter tart sounds quite good.

Crust:

200g flour
80g butter
20g lard
1 egg
4g kosher salt
5g cold water

Standard pate brisee, but with lard. Combine the fats and the flour in a food processor or kitchenaid until the butter is broken down to roughly pea-sized chunks. Add everything else except the water, mix just until combined. Add only enough of the water to make the dough come together. Let that rest overnight so the gluten doesn't fight you while rolling it out.

Roll it out to about a half inch thick, cut circles roughly big enough to fit in your tart molds or muffin tin. Refrigerate that while you make the filling.

In a blender, mix until homogeneous:

90g unsalted butter, melted
20g milk
185g white sugar
18g molasses
5g vanilla extract (or the inner scrapings of one bean, or both)
2g salt
1 egg
1g distilled white vinegar, or 2g apple cider vinegar or sherry vinegar

Pour the filling mix into the refrigerated shells and bake for 20-35 minutes, depending on size. They're done when the center jiggles like a cooked custard.

My next experiment with them is to add raisins (the classic Canadian addition), but ones that have been soaked in sherry overnight- and to leave out the vinegar. That and to replace 5-10g of the flour with corn meal for a slightly crunchier crust.

 

[sportyridr]

what temp? 400* 425* ???

I cheat now a days on the crust, I just buy a two pack of pie crusts

they are always a hit when I make em to have for dessert with homemade ice cream after a holiday meal not too heavy not too lite, just right to fit in a full belly haha

 

[Kanzeon]

what temp? 400* 425* ???

I cheat now a days on the crust, I just buy a two pack of pie crusts

they are always a hit when I make em to have for dessert with homemade ice cream after a holiday meal not too heavy not too lite, just right to fit in a full belly haha

350 for everything!