Love your book it just arrived today - I had it recommended to me by Hannah Evans from the Times & Sunday Times, she said you made a fantastic plant based meringue! Please do put the part 2 up soon! There's just the one QR code in the book as far as I can tell :)
Hi Phil, I will attempt to make this next week! Do you think I could use GF bread flour instead of regular bread flour, and work the dough for longer? I love the idea of using EVOO instead of plant butter.
I’ve made the dough a couple of times now but I needed to mix it a lot longer than a few mins after adding the tangzhong. The last time it took about 15 minutes before the dough started to come away from the sides. What could be the reasons why? Perhaps I didn’t cook the tangzhong long enough?
Hiya! The tangzhong just needs to come to a boil and become pasty. The dough should be well developed before adding the cooled tangzhong. Can you confirm you’re using strong/bread flour?
@@philkhoury I feel like I brought it to the boil so that shouldn’t be the issue. I am using strong bread flour (basic Sainsbury’s one) although I know it’s been in the jar for quite (your book has reinvigorated my baking urge) a while so perhaps past it’s bbe date. Could that impact it?
@@edilblepilch7377it could impact (sorry for this very late reply!) I would say it might be the mixer as they do vary. Maybe hold back a tiny bit of liquid as it will take longer to develop if there’s a tad more liquid than your flour can take
Indeed - I cut into 3cm chunks and boil for 12-15 minutes until a knife pierces the sweet potato easily. Then I strain and allow to cool before using in recipes. I keep some frozen pieces in a ziploc bag in the freezer for whenever I need some
Love your book it just arrived today - I had it recommended to me by Hannah Evans from the Times & Sunday Times, she said you made a fantastic plant based meringue!
Please do put the part 2 up soon! There's just the one QR code in the book as far as I can tell :)
Eyyy Philips and the next part ?
Hi Phil, I will attempt to make this next week! Do you think I could use GF bread flour instead of regular bread flour, and work the dough for longer? I love the idea of using EVOO instead of plant butter.
Hi Radhika! Sadly I haven’t tested this recipe with gluten-free flour
Is there a part 2?
You’re right!! Need to finish the video. 😣 Stay tuned 😅
Oh, I just watched the pistachio vostock video for part 2 😊
hey philip! what is the protein content of your flour?
Hi, the grams of sweet potato in the book refer to the cooked sweet potato and not raw, right?
Yes 😊 that’s correct
I’ve made the dough a couple of times now but I needed to mix it a lot longer than a few mins after adding the tangzhong. The last time it took about 15 minutes before the dough started to come away from the sides. What could be the reasons why? Perhaps I didn’t cook the tangzhong long enough?
Hiya! The tangzhong just needs to come to a boil and become pasty. The dough should be well developed before adding the cooled tangzhong. Can you confirm you’re using strong/bread flour?
@@philkhoury I feel like I brought it to the boil so that shouldn’t be the issue. I am using strong bread flour (basic Sainsbury’s one) although I know it’s been in the jar for quite (your book has reinvigorated my baking urge) a while so perhaps past it’s bbe date. Could that impact it?
@@edilblepilch7377it could impact (sorry for this very late reply!) I would say it might be the mixer as they do vary. Maybe hold back a tiny bit of liquid as it will take longer to develop if there’s a tad more liquid than your flour can take
When you say sweet potato cooked... Do you mean boiled?
Indeed - I cut into 3cm chunks and boil for 12-15 minutes until a knife pierces the sweet potato easily. Then I strain and allow to cool before using in recipes. I keep some frozen pieces in a ziploc bag in the freezer for whenever I need some
@@philkhoury brilliant! Thank you! I am attempting to make vrioche right now. 👍🤞💚
I made it & the result is fantastic! 💚 I tried to make Vrioche in the past using different recipes, however this is by far the best one yet! 👍