Repeat the previous steps for the remaining dough. Put the bars on a parchment-lined baking sheet or board, cover them with greased (or non-stick-sprayed) plastic wrap, and let them rise until doubled in volume - 45 minutes to 1 hour. Then cut the rectangle into 6 2-inch x 4-inch bars. With the help of a rolling pin (I love my French pin), form the dough into a 1/2-inch thick, 12- x 4-inch rectangle. Now punch down the dough, form it into a log on a lightly-floured board, and then cut the log in half. Want to delay your maple bar gratification? Let the dough rise overnight in your refrigerator. As you can see, my “warm location” is a common heating pad. Cover the bowl with plastic wrap, and let the dough rise in a warm location until doubled in volume - about 90 minutes. I always confuse the two.Īnyway, put the dough in a large, greased bowl, and then flip the dough to grease its other side. Then add 2 additional cups of flour, and stir the works until a shaggy dough develops.ĭump the dough onto a lightly-floured board…Īnd knead it for 5 minutes, or until it becomes as smooth and elastic as a baby’s head. Stirring this way helps to develop the gluten in the dough. Throw 1/3 cup soft shortening (or butter) into the bowl…Īnd use the spoon to break up the shortening into smallish bits.Īnd stir the batter 100 times in the same direction. Now ditch the whisk and replace it with a stout spoon. To start, tip 1/2 cup warm water and 2 1/4 teaspoons active dry yeast into a large bowl, and violently whisk them together. If you want them in the Midwest, or in regions that border the Atlantic ocean, you have to make them for yourself.Īnd here, just for fun, is my step-by-step recipe for Maple Bars: It was the absence of maple bars! How could these gorgeous glazed pastries be so utterly unknown in the city that never sleeps? Sad but true, maple bars are just a West Coast thing. It does not store any personal data.When I moved from Spokane, Washington to New York City many decades ago, my biggest culture shock was not the traffic or the noise. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Perfect for breakfast, lunch, on-the-go, at the office, or pre/post-workout. Protein Blend (Whey Protein Isolate, Milk Protein Isolate), Isomalto-Oligosaccharides (Prebiotic Fiber from Vegetable Source), Vegetable Glycerin, Maltitol, Sunflower Seed Butter, Blend of Vegetable Oil (Palm, Palm Kernel), Natural Flavors, Maltodextrin, Nonfat Dry Milk, Soy Lecithin (an Emulsifier), Sea Salt, Tapioca Starch, Calcium Carbonate, Cocoa Powder (Processed with Alkali), Distilled Monoglycerides, Sucralose and Colored with Paprika Extract.Įnjoy the ONE® Maple Glazed Doughnut Protein Bar as a guilt-free snack anytime, anywhere. Indulgent, gluten-free Maple Glazed Donut flavor Isomalto-Oligosaccharides (Prebiotic Fiber from Vegetable Source) Don’t settle for less, grab the ONE® Maple Glazed Doughnut Protein Bar and satisfy your cravings guilt-free. With 20g of protein and just 1g of sugar per bar, it’s the perfect snack for breakfast, lunch, on-the-go, at the office, or pre/post-workout. Indulge in the taste of Vermont woods with this high-protein, gluten-free Oh Yeah Maple Glazed Donut Protein Bar. Insulin Needles, Pen Needles and Syringes.
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