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use a single phrase throughout the project to refer to cling wrap

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elementc committed Oct 23, 2018
1 parent 68e56fc commit d155cad63edaebd946129689754c530dea71fc7a
Showing with 15 additions and 15 deletions.
  1. +2 −2 Appetizers/BaconCheeseball.md
  2. +4 −4 Appetizers/SavouryMuffins.md
  3. +1 −1 Pastry/ShortCrust.md
  4. +8 −8 Pizza/PizzaDough.md
@@ -12,7 +12,7 @@
| Strips of Bacon | 3-9 Strips | - |

**Other:**
* Clear Wrap
* Cling Wrap
* Yellow Butter Crackers (Town House or similar)

### Equipment
@@ -28,5 +28,5 @@
3. Combine mozzarella, provalone, and cheddar cheeses in food processer. Desired consistancy is non-homongenous and crumbled to 1/4" to 1/8" pieces.
4. Convert bacon into bits using favorite method.
5. Combine cheese mixture, cream cheese, bacon bits, and ranch dip mix in large mixer. Mix until ingredients are uniformly distributed.
6. Form into ball shape, cover in clear wrap, refrigerate for at least 12 hours before serving to allow cheese to set and bacon flavor to infuse the cheese.
6. Form into ball shape, cover in cling wrap, refrigerate for at least 12 hours before serving to allow cheese to set and bacon flavor to infuse the cheese.
7. Serve with crackers, a spreading utensil will be neccessary if recently removed from refrigeration.
@@ -19,11 +19,11 @@
1. Grease 3 muffin tins (small, 12 per tray)
2. Preheat oven to 180 degrees centigrade
3. Combine flour, ham, cheese, mushrooms, capsicum, parsley in large bowl.
5. Fold in butter, milk & egg -- do not over mix.
5. Fold in butter, milk & egg -- do not over mix.
6. Divide mixture evenly and spoon into pan
7. Bake in oven for approximately 15 minutes or until lightly brown
8. Turn onto rack to cool
7. Bake in oven for approximately 15 minutes or until lightly brown
8. Turn onto rack to cool

### Storage

Covered in fridge up to 2 days in air-tight container or individually wrap in cling film and freeze.
Covered in fridge up to 2 days in air-tight container or individually wrap in cling wrap and freeze.
@@ -13,5 +13,5 @@ Instructions
1. put the salt, flour and cubed butter into a bowl
2. Rub with your fingers until it has a texture of bread crumbs
3. using a round ended knife mix the water in one of a time
4. Wrap in in kitchen plastic (Cling film) and put it in the fridge for about 10 mins
4. Wrap in in cling wrap and put it in the fridge for about 10 mins
5. Now use it where ever you please
@@ -8,15 +8,15 @@ Ingredients
* 4 tbsp olive oil
* 600-700mL body temp water (best amount seems to vary depending on floor type, 660mL is a good start)

For fresh pizza dough it is recommend to buy the highest quality floor avialible.
For fresh pizza dough it is recommend to buy the highest quality floor avialible.
Fresh yeast is also advisible over satchets of dried but it does require starting and can be less consistent.

Equipment
---------
* 1 700+mL Jug
* 1 fork
* 1 large bowl
* Cling film / tea towl
* Cling wrap / tea towl
* 1 warm place to put the bowl (293K - 300K for temp ideally)

Optional
@@ -25,10 +25,10 @@ Optional
Process
-------

Follow on of the methods below depending on what equipment you have
Follow on of the methods below depending on what equipment you have

#### By Hand
* Add 660mL of body temp water to a jug, add the sugar, yeast then oil and mix, then set aside.
* Add 660mL of body temp water to a jug, add the sugar, yeast then oil and mix, then set aside.
* Clean your work space, you will need a 60 by 30cm space of clean work surface
* Sieve your floor into a mound on the work surface
* Make decent size hole in the middle of your mound so it looks like a short fat volcano (there should still be a good layer of floor at the bottom of the caldera)
@@ -43,7 +43,7 @@ Follow on of the methods below depending on what equipment you have
* When the dough is elasticy, smooth and light you're done.
* Dust the large bowl with floor, tip out excess
* Put dough ball into bowl
* Cover with cling film or tea towl
* Cover with cling wrap or tea towl
* Place bowl into warm place
* Leave dough for 1-2h hours (dough should double in size)
* Dusty hands and surface with flour and knead lightly so that some air trapped in the dough escapes
@@ -57,7 +57,7 @@ Follow on of the methods below depending on what equipment you have
* turn on mixer until dough is smooth and elasticy
* Dust the large bowl with floor, tip out excess
* Put dough ball into bowl
* Cover with cling film or tea towl
* Cover with cling wrap or tea towl
* Place bowl into warm place
* Leave dough for 1-2h hours (dough should double in size)
* Dusty hands and surface with flour and knead lightly so that some air trapped in the dough escapes
@@ -70,9 +70,9 @@ Follow on of the methods below depending on what equipment you have
* if your bread machines dough setting includes proving time ( machine will run for 90 mins ) then skip to point A otherwise you will need to manually prove the dough
* Dust the large bowl with floor, tip out excess
* Put dough ball into bowl
* Cover with cling film or tea towl
* Cover with cling wrap or tea towl
* Place bowl into warm place
* Leave dough for 1-2h hours (dough should double in size)
* POINT A
* POINT A
* Dusty hands and surface with flour and knead lightly so that some air trapped in the dough escapes
* Dough is now ready to shaping into bases or storage

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