The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Scotland

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The Pestifarian's picture
The Pestifarian

Hello from Scotland

Hello,


I am a novice baker from Aberdeen in NE Scotland. I was looking for advice on croissants when I found your wonderful site. I believe I'll learn a fair bit from you guys. Now to find the right place in the forums to ask silly questions about croissant baking.


 


Yours Aye


Pest

Frosty's picture
Frosty

Welcome Pest.  I, too, will soon embark on a croissant quest.  A lot of people swear by Ester's method.  I've not yet tried it, but it's on my short list of next baking items.


http://www.pbs.org/juliachild/meet/mcmanus.html#


If you try it, I'd love to hear your results.


Regards,


Frosty

judeyramone's picture
judeyramone

Plan to spend an entire w/e making those.  Tried it once & they were a (delicious) disaster.


 


Spent a week in Glasgow 15yrs ago & enjoyed one of the most delicious baked goods I've ever eaten - milk scones.  In fact, despite UK reputation/stereotype of bad food, every meal there was a delight.  I'd love a good, authentic shortbread recipe.


 


 


Oh, I also enjoyed a LOT of bubs/pints.  The Guinness flows like water from the tap over there.

AnnieT's picture
AnnieT

When I first arrived in America in 1967 I was given this recipe by a Scottish friend and everyone who has tried it likes it.


Scottish Shortbread by Margaret McLaren


3 sticks butter at room temperature, 1 heaping cup icing sugar, 1 egg yolk, 4cups ap flour, sifted. Preheat oven to 300*. Sift sugar into bowl, add butter and knead, mix in egg yolk. Add flour one cup at a time. Roll into lump the shape of a jellyroll, divide into 3 for 8" to9" rounds. Pat out onto wax paper (parchment?) to 1/4" to 1/2" thickness, prick all over with fork, crimp edges. Bake 45 minutes to 1 hour.


I usually line sponge pans with wax paper and pat the dough to fit, and I imagine parchment paper would work, A.

Yerffej's picture
Yerffej

Like so many bread recipes, and maybe even more so in the case of croissants, following the instructions exactly is essential.  I have repeatedly  made croissants following Esther's recipe and they have been great.  The added bonus of being able to watch her do it on video was a big help for me. 


I recommend her recipe and technique,


Jeff

althetrainer's picture
althetrainer

I found this site when looking for information on cultivating my own wild yeast, 6.5 months ago.  There's so much information and wonderful pictures here I will never want to leave! :-)