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Wednesday, August 29, 2012

“Yeast Bread Seminar, Part XXXV: Peanut Butter Cloverleaf Rolls are on Today’s Menu!” by Chef Pedro R. Munoz



We continue offering albums today by SANTANA, both as a group bearing his name and as a solo artist.  The band’s third album, “Santana III,” came out in September 1971 and was the final “hit-making album.” After this album, the original band would splinter, some of the members going on to form Journey while Carlos Santana continued his band with the aid of different musicians.  This is a fantastic album, one worth buying!  Please go to Amazon.com right now and BUY this stellar album by using the convenient link above!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 116 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Chef Pedro R. Munoz

END Commentary 08-30-2012

Copyright © 2012 by MHB Productions

Word Count: 2,283.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, August 30, 2012 by Chef Pedro R. Munoz



YEAST BREAD SEMINAR, PT. XXXV

Yeast Bread Seminar, Part XXXV: Peanut Butter Cloverleaf Rolls are on Today’s Menu!” by Chef Pedro R. Munoz

HUMP DAY!

Bakersfield, CA, 08-30-2012 Th: Here it is, HUMP DAY, mis amigos, hump day, the worst day of the week and yet, your host deals it with right up front so we can move on to doing our bread recipe for today, a fascinating and unique roll dough made with peanut butter.  Not the thing you normally expect to be in bread dough, peanut butter is amazing to work with because it is a natural fat imbuing the bread with scrumptious flavor, almost hypnotic in and of itself.  Without any more chitchat, let us make it:

(#150) PEANUT BUTTER ROLL DOUGH

Peanut butter rolls were a pleasant discovery for me years ago when lacking enough oil to produce a batch of rolls; I resorted to using peanut butter out of an institutional can and voila!  An amazing product arrived at my bake table, one I then perfected for the next 5-10 years.  You will love this recipe as will everyone you know.

Yield:  20-30 rolls / Mis-en-place: 40-60 minutes:



Qty.
Measure
Item
Other
.25
Cup
Tepid water (105°F-115°F)

2
Ounces
Budweiser-brand fresh cake yeast

1
Cup
Tepid milk

.75
Cup
Skippy creamy peanut butter

2
Large
AA eggs

.75
Teaspoon
Tabasco-brand hot sauce

.5
Cup
Vegetable oil

.5
Cup
Granulated sugar

1
Tablespoon
Salt

6-8
Cups
Bread flour




The Finish & Incidentals:

1
Large
Egg

1
Tablespoon
Cold water

Yellow cornmeal

Millet seeds

Drawn butter

BRICK METHOD (optional)
See below



Method:
The Baker's Friend...
1.      Mis-en-place: have everything ready with which to work! Combine the tepid water and yeast in the bowl of an electric mixer outfitted with a dough hook.  Rotate the mixer on low speed until you dissolve the yeast.  Remove the bowl, cover it with a cloth, and set it somewhere warm like a high kitchen shelf or an unused oven and allow it activate.  This is an important step as it saves the baker much time; should the yeast not bubble, it is not alive and your bread won’t rise.  Give it 5-15 minutes; then pull it down or out and check it for bubbles.

2.      Return the activated yeast to the machine and reattach the dough hook.  Add the warm milk, peanut butter, eggs, Tabasco sauce, vegetable oil, sugar, and salt.  Rotate the dough hook on low speed until you combine the mixture.  Allow the mixture to rest a minute while you prepare a muffin pan or two by spraying it heavily with PAM or some such other food release spray.  Try to find cups that are an eighth of a cup (two tablespoons) in size if possible; otherwise, use one-quarter cup size baking cups but either way, spray the pan(s) heavily with food release spray.

3.      Now, begin adding the bread flour along the sides of the mixing bowl as it rotates on low speed.  Keep adding flour—slowly—until it pulls onto the hook and remains there.  This is the imprecise part of the process: due to several different things, bread dough requires sometimes more or less flour with which properly to form it.  This is due to (a) time of the year (b) humidity and (c) warmth of the kitchen.  Therefore, keep adding flour slowly along the sides until the dough pulls off the sides of the mixing bowl, climbs onto the dough hook, and remains there for 60-90 seconds.

4.      At this point, check the dough: it should feel smooth, elastic, yet firm.  It should be somewhat firm but not overly sticky.  Note, bread dough is always a bit clingy but it should never be super-sticky.  The most important thing is that it should feel like it is alive, due to the activity of the living yeasts.  When it feels as described, remove it from the bowl by scooping it out onto a lightly floured work surface. 

5.      Knead the dough quickly by rolling it out with the aid of a rolling pin until it is half-an-inch thick; then, fold the far end towards the center and fold the sides over until they meet in the middle and then roll it up into a ball and repeat the process.  Repeat this three-4 times until the dough feels springy, vibrant, and ready and if it begins to tear or pull apart stop kneading immediately—the dough is overdeveloping and will pull apart in the oven!

6.      Place the dough into a lightly floured bowl approximately TWICE the size of the dough, place somewhere high where it is warm or in an unused oven free from drafts.  Allow the dough to proof, which takes anywhere from 15-35 minutes; then, bring it back to the workbench, scoop it out onto a lightly floured work surface and roll it out with the rolling pin. 

7.      Cut the dough into strips one-and-a-half-inch-wide and then cut each strip into 1.5-2 inch pieces.  Now, cut each piece into THIRDS as today’s dough is for CLOVERLEAF rolls, which we compose out of three balls each.  This is the tricky part for the professional baker as sometimes; we make 200-300 or more of these rolls and must do it quickly.  Generally, we make several batches of dough, which allows us to make the rolls without rushing madly about.  Several doughs give us the opportunity to make them with a bit more ease.

8.      Quickly roll each small piece into a ball, and then stick three balls into one baking cup in a “cloverleaf” pattern.  Do this as quickly as possible and then when you complete the task, place the pans in the same warm area to proof.  Note: rolls proof TWICE: once as dough, then as rolls.

9.      While the dough proofs, heat your standard oven to 400°F or your convection oven—fan “off”—to 350°F.  Combine the egg and cold-water together, forming eggwash, and set it aside.  Dust the prepared pans with yellow cornmeal, giving them a hearty flavor when baked.  If using the BRICK METHOD, now is the time to prepare the oven (see below). Have the bricks and water ready but do not humidify the oven yet:

THE BRICK METHOD
Firebricks
Professional bakeries use steam-injected ovens, which increase the “spring” of their yeast breads.  Never use this technique for quickbreads or muffins—ONLY for yeast breads. 

The term, “oven spring” is one used by bakers around the world and it means that when the risen raw dough—either loaves or rolls—is placed inside one’s preheated convection oven, it jumps the moment the fan is switched “on.” Bakeries use steam-injected convection ovens, which allow them to (1) increase the size of their yeast breads through the phenomenon of “oven spring” as well as (2) hardening the outer crusts through the injection of steam at a crucial moment at the start of the baking process. 

Normally, loaves traditionally bake in standard ovens but bakeries tend to bake both loaves and rolls in convection ovens because it increases their size once you turn the fan "on."   Bakers at home generally do not have convection ovens unless they have either a Jenn-Aire Range or restaurant equipment. However, most restaurant bakers have convection ovens but do NOT have steam-injection capacity so it is convenient for them to use the Brick Method, too, as I have done over the course of my entire career.  Therefore, if one wants to bake like a professional bakery in a bakery, they must use this method:

This is how it works: first, buy 3-4 firebricks at your local hardware store and if at home, buy a metal half hotel pan from the local restaurant supply store.  While making your bread dough, heat the bricks on the stovetop (gas is best) as well as a pot of hot water.  Then, when your yeast loaves are proofing and ALMOST ready to hit the preheated oven, approximately 5 minutes before they are due to enter it place the metal pan on the oven floor. Then, place 1-2 HOT bricks within it using heavy gloves, and then standing back so as to avoid the sudden upward-rising blast of hot steam, pour the water over the bricks. Then, slam the door shut and allow the oven to steam for at least 5 minutes.

When the proofed bread is ready to go in, place it atop the middle oven rack of the steam-injected oven and shut the door immediately.  Allow them to bathe within the steam for at least 5 minutes and if using a convection oven, throw the switch “on” after 1-2 minutes and watch the loaves or rolls JUMP UP.  After a total of five minutes, remove the pan, the bricks, and whatever—if any—water remains and continue baking until baked.

I discovered this method years ago when I first read about “oven spring” in a baker’s book from the 1950’s.  I talked to professional bread bakers outside of restaurants and they explained the process to me.  I began employing it, discovered fantastic test results, and have used it both on the job and at home for at least 25 years.  You can obtain similar results and have success with your baking by employing it, just remember to be extremely careful!

10.  It takes the rolls anywhere from 15-30 minutes to double in size and once they have, brush them with eggwash and sprinkle them with millet seeds.  You must brush the rolls gently when proofed but they look better when brushed after they spring up than before proofing.  Have the oven ready and as soon as it is steamy, place the rolls on the middle oven rack and bake, 15-20 minutes or until lightly browned and firm to the touch. 

11. Pull the rolls from the oven immediately and place them atop a cooling rack.  Begin dousing them with drawn butter, which provides flavor and softens them, too.  It is important to make rolls as soft and tender as possible and this is where the (1) vegetable oil in dough is necessary as well as (2) the basting with butter once removed from the oven.  Drawn butter is perfect because it leaves no residual lumps of whey and other milk fat solids contained within it.

12. Cool the rolls for 3-4 minutes noting that if they were a touch underdone, they finish baking in the baking cups.  As soon as you can remove them, rap the pan(s) gently and remove them.  Then, they are ready to serve!

13. Always wrap rolls in plastic wrap and then store in Zip-Loc freezer bags if not used within the day of baking.  Label, date, and FREEZE them as refrigeration tends to dry them out.  There, they remain fresh for 5-7 days and must be used within that time lest they become dried out and unusable.

These rolls are great, blessed with an amazing peanut butter flavor that simply is delicious and once made, everyone becomes a lifelong fan
Bakers at work
--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

            I am happy that we have made it through the dreaded hump day, the only time during the week when the host is in danger of being forced into doing two consecutive weeks in a row.  However, as always, your humble host caught himself at the last moment and made it through the minefield placed out front by that dirty dog, Stinkbug, the trickiest scoundrel that ever existed in the culinary world.  He is always dangling things out in front of us like Lucifer dangles temptation and if we fail to see or to comprehend what is going on, we are liable to go to culinary hell! Nevertheless, not I, friends, not I!                              

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by SANTANA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Pedro Munoz

Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.

This is a photo of me at an awards dinner in San Diego for the Chefs de Cuisine in 1978. I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid 1980's in Bakersfield. I am still working part-time in my semi-retired years in my hometown in San Diego, CA.

Member of the CA063 San Diego Chefs de Cuisine Chapter

Chef Pedro writes from San Diego, CA.

---30---

The END Commentary for Thursday, August 30, 2012 by Chef Pedro R. Munoz



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Chef Pedro R. Munoz wrote this original essay.



Recipe created by Chef Pedro R. Munoz on July 30, 1984 in Bakersfield, CA.

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