![]() Set the proofer to 120 degrees Fahrenheit with the steam icon selected ♨️ (the video didn’t talk about this setting so I had to do a lot of video pausing and zooming to figure it out). Set up my Brød & Taylor bread proofer box.įill the tray that’s provided with water until it’s mostly full, and then place the rack on top. Using the White Rose Manor Bed & Breakfast video as my guide to start, this is how I make my clotted cream: Or maybe something else! I’m sure there are other methods, depending on what you have at your disposal, you’ll just need to find it. As with any of these basics, I try to use the best quality I can. I’m not super clear on the science for why pasteurized but not ultra pasteurized is best. Pasteurized (but not ultra pasteurized) heavy whipping cream. Oven proof casserole dish or large, shallow pie dish After it’s chilled, you pull it out and scrape off the thick solids that have risen to the top of the dish, stir, and enjoy. To summarize the process, you need to bake (or use a device like a bread proofer) heavy whipping cream at a low temperature for 12 hours, then chill it in the fridge for another 8-12 hours. I might be overcomplicating it a little bit. Using that video and other clotted cream recipes that use the traditional oven method, I was able to piece together how to make clotted cream. I had the stroke of genius to to think to use it to make clotted cream, and I’m so glad that I did! I could finally make my Kew Gardens clotted cream dreams come true! Unfortunately, there are little to no resources that describe in full how to make clotted cream with a Brod & Taylor besides this YouTube video which shows the first part of the process. In addition to it keeping dough at perfect temperatures for proofing before baking, it can also be used as a slow cooker by placing a pot on the hot plate inside, and because it holds at a consistent temperature, can also be used for making yogurt. It’s a really cool proofing appliance that I learned about during the Covid sourdough craze of 2020 and something I wished I had then. Our oven flame sometimes goes out spontaneously, so no way is it something I’m comfortable leaving on for 12 hours overnight.įor my bridal shower, I put a Brød & Taylor bread proofer on my registry. The oven at my parent’s house hangs open slightly which is infuriating, and the oven at our apartment is just so wildly inaccurate that I had to buy an oven thermometer to place inside and monitor and I still don’t trust it. Part of what held me back from trying this recipe is that I have literally not had access to an accurate oven, like ever. To make clotted cream you need to bake a tray of cream at a consistent temperature for 12 hours and then cool it for another 8-12 hours. ![]() I can’t believe it took me as long as it did to try my hand at making clotted cream, but it wasn’t until this year that I actually set out to recreate that delicious little treat I tried that one beautiful day.
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