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How To: Bread Techniques from the Professionals

I stumbled across this wonderful video series on the King Arthur Flour website. If, like me, you are on the DIY bread trip, you may also enjoy this series. It covers everything from how to incorporate the ingredients to importance of pre-shaping, shaping and scoring. Enjoy!

Techniques for the professional baker.

Mixing and Folding

Dividing and Pre-Shaping

Shaping

Scoring

Evaluating the Finished Product

 
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Posted by on June 2, 2012 in Uncategorized

 

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How to wrap won tons

Wonton noodle soup in Boston's chinatown

Wonton noodle soup in Boston's chinatown (Photo credit: Wikipedia)

It has been a busy day in the kitchen! When I can I try to get myself organised for several lunch time meals for midweek nourishment when time is tight. This week, we will be feasting on a winter favourite in this household – hot, delicious, satisfying Won ton soup! I have posted on how to make won ton soup before in the past, but today I decided to make a “how to” on wrapping them.

[  Makes: 35  |  TIME: 20 – 30 MINUTES  |  COST: $6 – 8  TOTAL ]

Ingredients

1 packet commercial won ton wrappers
250 grams of minced pork or chicken
1 cup finely chopped shallots
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon soy sauce

Method

  • Mix all ingredients in a bowl
  • Lay your wrappers on a board with a good gap between wrappers. Put one teaspoon of mixture in the centre of the wrappers, and moisten the edges of the wrapper (see photo below).
  • During the wrapping process, you will want to expel any air inside the won ton. This will stop it from falling apart when cooked.
  • After your won tons are wrapped, place then on a tray that has been covered with some grease proof baking paper. Ensure there is clear space around each won ton and that they are not touching.
  • When ready, place the tray into the freezer for 2 hours. Place the frozen won tons into an air tight container for storage. Once frozen, won tons are good in the freezer up to three months.

How to: Tortellini Style Won Tons

  1. With your meat mixture in the centre, fold your wrapper in half and seal. Wet one tip of the triangle (photo 1).
  2. Apply a little pressure on the centre of the wrapper to allow it to fold in half (photo 2).
  3. Press the two tails together so they stick together (photo 3).

How to: Square Style Won Tons

  1. Fold two sides up to meet in the centre to form a triangle. Press the tip firmly to form a seal, but leave the sides open (photo 1).
  2. Bring the other two sides up to meet the centre, firmly pressing all seams to seal the contents. Try to expel any excess air during this stage  (photo 2).
  3. Your square won ton should be firm but with clear stiff edges (photo 3).

How to: Purse Style Won Tons

  1. Bring all sides up to the middle, and press lightly to expel any excess air (photo 1).
  2. Using your thumbs, press hard to form a tight seal with all loose edges (photo 2).
  3. Place on a hard surface and press lightly to form a flat side (photo 3).
 
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Posted by on March 26, 2012 in Food: Diabetic Friendly

 

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