Wheel's Soft Rolls

All about bread

Postby captain wassname » Thu Jul 16, 2009 11:01 pm

We will be visiting a flour mill where they make dougnut flour.

Hope this helps

Jim[/quote]
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Postby wheels » Thu Jul 16, 2009 11:08 pm

Where's my agent when I need him?
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Postby captain wassname » Thu Jul 16, 2009 11:15 pm

he is on holliday in Kombucha

Jim
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Postby wheels » Thu Jul 16, 2009 11:19 pm

More tea vicar? :lol:
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Postby saucisson » Thu Jul 16, 2009 11:22 pm

captain wassname wrote:We will be visiting a flour mill where they make dougnut flour.

Hope this helps

Jim


mmm... donuts...

Image
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Postby captain wassname » Thu Jul 16, 2009 11:30 pm

Phil.

Roll over rover.

Dave problem solved?

Jim
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Postby saucisson » Fri Jul 17, 2009 1:22 am

I think a field trip is in order :lol:

We're going to see where they grind flour to make bread

We're going to see where they grind flour to make donuts...
Curing is not an exact science... So it's not a sin to bin.

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Postby captain wassname » Mon Aug 31, 2009 4:25 pm

Hi Phil I made your buns with the apple and cinnamon flour.I used dried apple and raisins soaked in Calvados and I painted the tops with some reduced apple juice mixed with honey.They didnt glaze too well but a lot of the mixture ran into the middle of the buns,which enhaced the flavourIt was agreed by all 8 of us that they were excellent.I thought they were far enough removed from Chelsea Buns to merit the name Kensington Buns(a trilfle further upmarket.)
Thanks for the reciepe
Jim
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Postby wheels » Mon Aug 31, 2009 5:00 pm

Jim

They sound fantastic. Too good for the posh folks in Kensington!

I must find time to play with doughs more.

Phil
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