Delicious Scotch Bap In No Time With This Easy Recipe!

*Scotch Baps Recipe: Highland Delight*
Imagine sinking your teeth into the warmth of the Scottish Highlands with every bite of a Scotch Bap. These delectable creations are a fusion of tradition and flavor, paying homage to the rich culinary heritage of Scotland.
Delicious Scotch Bap In No Time With This Easy Recipe! #short
A Scotch Bap is a soft, pillowy bread roll that captures the essence of the rugged landscapes and hearty meals of the Scottish countryside. The exterior boasts a golden-brown hue, reminiscent of the sun setting over the hills, while the inside is a cloud-like haven waiting to cradle a symphony of flavors.
Picture a perfect blend of oat flour, giving the bap a subtle nuttiness and a nod to Scotland's love affair with oats. The dough is lovingly kneaded and allowed to rise, creating an ethereal texture that's both light and substantial.
Now, let's talk about the fillings. Scotch Baps are a canvas for a variety of ingredients that reflect Scotland's diverse culinary offerings. You might find thinly sliced, succulent haggis accompanied by a drizzle of whisky-infused sauce, celebrating the country's iconic dish. Alternatively, indulge in a taste of the sea with smoked salmon, cream cheese, and a hint of dill, echoing the coastal flavors of Scotland.
Whether you prefer a savory or sweet twist, Scotch Baps cater to every palate. Imagine a breakfast delight with a spread of Scottish honey and clotted cream, or a savory option featuring Angus beef and a touch of smoky barbecue sauce.
Each bite of a Scotch Bap is a journey through the misty hills, the bustling markets, and the quaint villages of Scotland. It's a culinary adventure that captures the heart and soul of a nation in a single, satisfying package.
Bake The Perfect Scotch Baps Like A Pro At 2024 Bakery!
SCOTCH BAPS: Recipe as it was in the 1940's
makes 12 baps
Straight Dough Method
2024 Recipe Ingredients:
600g strong white bread flour
10g salt
5g Diastatic Malt Flour
10g bread Improver
10g sugar
10g softened Lard
10g instant yeast fresh yeast 20g
300ml warm milk
150ml warm water
Allow to stand no time dough , no knock-back.
Continue to then proceed to scale
and mould.
Method of Manipulation. In Scotland and Ireland
these baps are invariably baked on the sole of the oven ;
quite as good a job can be made, however, if they are baked
on trays. For small baps scale at 2 to 3 oz. each, mould
round, then roll under the hand to make oval. Finally,
gently pin out to about 3 inches by 2 inches. Lay on board
(which has previously been dusted with rice flour) close
together and brush over with water ; they are then lifted
and pressed on to the rice and placed on the trays to prove.
No steam must be used for proving. If the thumb or finger
is pressed into the centre of the bap before setting it will
prevent the formation of blister so common to this type
of roll. The oven for baking these goods should be fan 240c about
Bake till the baps feel hard, they will become velvety soft
on cooling. Please remember to Subscribe to my channel it’s free
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[@crazybaker1]

Check out the full video Link kzbin.info/www/bejne/kH-clJuvbpuhaLM

[@jaybee6268]

Hi Steve - lovely to see you back - you were missed!

[@crazybaker1]

@jaybee6268 Hi, I am still here 🙃 currently I have been catching up on real work 😅 but I'm going to be getting back to video recipes, etc very soon 😊 laters Steve

[@LucaTheBaker]

Hey man, I love your channel! I have a question for you, I'm encountering an issue with my croissants not rising well after being frozen for more than a week. What ingredients or techniques can I incorporate into my recipe to improve their rise and overall quality after freezing?

[@crazybaker1]

@@LucaTheBaker well that's a shame 🫠 number of different things you can do, but I need to know what recipe you are using as this is going to be the main problem 😉 if I made them today, I would be leaving them in the freezer for up to 4 weeks, but I prefer to make them fresh and bake 😉 laters Steve

[@LucaTheBaker]

@@crazybaker1@crazybaker1 I usually make them fresh, but I have to go on a long trip, and I need some prep done for when I get back. Here's the recipe I'm using: 8kg flour (11.5% protein) 880g Brown sugar 80g Milk powder 4160g Milk 160/170g instant dry yeast 144g kosher salt 800g Soft butter

[@crazybaker1]

@LucaTheBaker your recipe is so far away from my type of croissants, mine is based on soft bread dough, just flour, water, salt, bread improver, and for 1lb of dough 4oz of butter or pastry margarine, I have sent your recipe to a friend of mine who may know 😀 what you could do laters Steve

[@crazybaker1]

@LucaTheBaker When it comes to making croissants that rise well and maintain their quality after being frozen, there are several key ingredients and techniques to consider: ### Ingredients: 1. **Yeast**: Ensure you are using high-quality active dry yeast or instant yeast. Instant yeast can be particularly beneficial as it doesn’t need to be activated in water and tends to have a higher tolerance to freezing. 2. **Sugar**: Adding a small amount of sugar can help feed the yeast and improve the rise. Typically, around 10-20 grams per 500 grams of flour can be beneficial. 3. **Bread Flour**: Use high-protein bread flour instead of all-purpose flour. Bread flour contains more gluten, which helps with structure and rise. 4. **Milk or Milk Powder**: Incorporating milk or milk powder can improve the texture and help with browning. If using milk powder, add about 20 grams per 500 grams of flour. 5. **Vital Wheat Gluten**: Adding a small amount (around 10 grams per 500 grams of flour) can strengthen the dough’s structure and improve its ability to rise. ### Techniques: 1. **Proper Lamination**: Ensure your butter is cold and your dough is properly laminated. The layers of butter and dough need to be distinct and consistent. This helps create the flaky layers and contributes to the rise. 2. **Cold Fermentation**: After mixing the dough, allow it to ferment in the refrigerator overnight. This slow fermentation helps develop flavor and structure. 3. **Freezing Technique**: Freeze the croissants after shaping but before the final proof. Place them on a baking sheet lined with parchment paper, ensuring they are not touching. Once frozen solid, transfer them to a freezer bag or airtight container to prevent freezer burn. 4. **Thawing and Proofing**: Thaw the frozen croissants in the refrigerator overnight before the day you plan to bake them. This gradual thawing process helps maintain their structure. On the day of baking, let them proof at room temperature until they are about doubled in size. This can take several hours depending on your room temperature. 5. **Baking**: Bake the croissants in a preheated oven with steam. A hot oven (around 375°F or 190°C) with steam (you can add a tray of water to the oven) helps the croissants rise quickly and develop a good crust. ### Additional Tips: - **Avoid Overworking the Dough**: Overworking can cause the gluten network to become too tight, which can hinder the rise. - **Butter Quality**: Use high-fat European-style butter for better flavor and lamination. - **Proper Storage**: Ensure that the croissants are well-wrapped and protected from air and moisture in the freezer to maintain their quality. By focusing on these ingredients and techniques, you can improve the rise and overall quality of your croissants, even after being frozen for an extended period.

[@user-lb2ls9vr6z]

Hi. What is best for these rolls please regarding liquid. On the write up it says milk and water. But the video just shows water…..re. Ann.

[@crazybaker1]

@user-lb2ls9vr6z you can use dry milk powder, which goes into the flour. Recipes are only a guide because no one is going to be working with the same ingredients, i.e.,flour, etc I don't know what you can buy, I buy the ingredients which is available, but you maybe get flour etc from supermarket 😉 but you will need to check out quality of the ingredients, some flour takes more water, some takes less, hopefully you understand, I was sat watching TV and no one tells you the difference between what they use 😉

[@jaybee6268]

hi