the 'flour' after it had been swept...
I’m just sweeping the flour off mama.
It’s a line like that, that stops a girl in her tracks. Stops her right dead in her tracks. Eyebrows fly up and mouth forms a perfectly formed silent O.
Ohh…really little one? Hoping that my first thought after hearing that one little line was wrong… really wrong.
He clarified it for me, by repeating the gesture. See, mama… this how I sweep off allll the flour.
The dirty old house broom gets raised once again, to sweep off the icing sugar delicately dusted over my newly baked Pan de Mallorca.
Nooo!!… Startled and quite surprised he’s the one that now stops dead in his tracks.
I think that’s fine little one, oh, yes…quite enough sweeping I think. Gently prising the broom handle from his Little Monkey paws.
I was only gone five minutes. That three year old is a quick one to tidy.
'flourless' pan de mallorca
I made these last weekend, and again this weekend. I wanted something easy, Monkey friendly and something I could whack in the freezer, ready to be pulled out for standby Monkey Boy school lunches and Little Monkey at home lunches when things were looking just a bit too crazy in the mornings for much else. They both loved them, which is lucky as the crazy mornings happened quite a bit last week.
Pan De Mallorca
(adapted from SBS Feast Magazine March edition)
(and very similar to the Pan de Leche that I’ve made before)
1 tsp dried yeast
100g melted butter
1/4 cup (55g) sugar
3 egg yolks
1/2 cup (125mls) milk
3 cups (450g) flour
3/4 tsp salt
100-150g sourdough starter *
extra brown sugar and cinnamon (or a cooked up diced apple tastes great too.)
In a bowl, add dried yeast, sugar, sourdough starter and 60mls tepid water. Stir to dissolve and set aside for 5 minutes until mixture begins to bubble. Add remaining ingredients and mix well. Turn out on to a lightly floured surface for a quick knead. Mixture should look smooth and elastic.
Pop back in the bowl and cover, leaving to prove for about an hour. Turn out on to lightly floured surface again, rolling dough out into a rectangle shape. Sprinkle several spoonfuls of brown sugar and a little cinnamon onto dough and roll up, (from the long side.) Cut dough into circles and place on a tray. Cover and prove again for about 30-60 mins, bake at 180C for 25 minutes.
Dust with ‘flour’, (icing sugar)
* If you don’t have a sourdough starter, using just the dried yeast is fine, take out half a cup of the flour from the mixture to adjust the recipe.
(This post submitted to yeastspotting)