Piggies in Blankets

Piggies in Blankets

[lunch]
You might have baked these before from store-bought dough, but here’s your chance to learn how to make piggies from scratch.
Supplies
measuring spoons, drinking cup, measuring cups, plastic wrap, bowl, whisk or fork, baking spatula, dinner knife, parchment paper, baking sheet, rolling pin, pizza wheel
Ingredients
1½ tsp (7 mL) white sugar
½ tsp (2 mL) quick-rise yeast
½ cup (125 mL) very warm (but not hot) water (see “Yeast”)
1 cup (250 mL) all-purpose flour (spoon in, level)
½ tsp (2 mL) baking powder
¼ tsp (1 mL) salt
1 egg white (see “Eggs”)
2 Tbsp (30 mL) vegetable oil
½ cup (125 mL) all-purpose flour (spoon in, level)
1 Tbsp (15 mL) all-purpose flour
6 hot dog wieners
  1. Put the sugar and yeast into a drinking cup. Add the warm water. Do not stir. Cover with plastic wrap and let stand 10 minutes for the yeast to turn foamy.
  2. Meanwhile, in a bowl, mix the 1 cup (250 mL) flour, baking powder, and salt. Set aside.
  3. Go back to the cup of foamy yeast after the yeast has risen for 10 minutes. Use a whisk or fork to beat the egg white and vegetable oil into the yeast. Use a baking spatula to scrape this wet mixture into the flour mixture. Stir into a loose dough until there is no dry flour left. Use a dinner knife to scrape sticky ingredients off the spatula. Cover the bowl with plastic wrap and let the dough rise for 30 minutes in a warm spot.
  4. Take this waiting time to cut two pieces of parchment paper the size of your baking sheet. Set aside.
  5. After the dough has risen, sprinkle the ½ cup (125 mL) flour on it and stir until all the dry flour disappears. Cover the bowl again and let the dough rise for another 10 minutes in a warm spot.
  6. Preheat the oven to 375°F (190°C).
  7. After the dough finishes the second rising, sprinkle 1 Tbsp (15 mL) flour onto it (keep the dough in the bowl). Use your hands to squeeze the flour into the dough. The dough should be very stretchy but not stick to your hands. If it is too sticky, squeeze in another tablespoon of flour.
  8. Roll the dough out of the bowl onto the middle of a piece of parchment paper. Cover the dough with the other piece of parchment. Use your rolling pin to roll the dough (keeping it between the paper) into a circle roughly 3⁄16 inch (5 mm) thick (see “Three-Stacked-Quarters Rule”).
  9. Remove the top piece of parchment paper. Use a pizza wheel to cut across the dough three times to make six triangular wedges.
  10. Now you can wrap the wieners. Place each wiener on the wide end of a triangle of dough. Roll the dough around the wiener until you wrap up the pointy end. Wrap all six wieners. The ends of the wieners will stick out the ends of the rolled dough.
  11. Line the baking sheet with the piece of parchment that is least crumpled. Place the piggies on it with the pointy end of the dough on the bottom so it won’t unravel.
  12. Bake on the middle rack of the oven for 18 to 20 minutes until golden. Cool until the piggies are just warm to the touch before eating.
Makes 6 Piggies in Blankets.
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Piggies in Blankets

Piggies in Blankets [lunch] You might have baked these before from store-bought dough, but here’s your chance to learn how to make...