Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do I make rhubarb wafers?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I make rhubarb wafers?),it will help you,my kids.
I went to a posh restaurant a few days ago and on my dessert there was a decorative long thin wisp of rhubarb. It still had its pink colour, but was crisp and sweet.
Any ideas how I could try to make these?
I thought maybe I'd try dipping a thin strip of rhubarb in sugar solution and then drying it slowly in a low oven? Would this work?
Answers:
not sure what that first answer's about! certainly not wafers!
You might be right about trying to dip it in sugar solution, but be careful that the sugar doesn't overheat and burn, maybe a very weak sugar solution!
Would be great to hear if you succeed! I'd like to try it myself...
Other Answers:
2 ounces of rhubarb
1 cup plus 2 tablespoons sifted all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
Pinch of salt
2 ounces (1/2 stick) sweet butter
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or milk
1 egg (graded large)
place the rhubarb in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat and set aside to cool slightly.
Sift together the flour, baking powder, baking soda, and salt and set aside.
In the large bowl of an electric mixer cream the butter. Add the vanilla and sugar and beat to mix well. Add the rhubarb Then add the light cream or milk and the egg and beat to mix well. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated.
Place the dough on a piece of wax paper, fold the sides of the paper over the dough and press down on the paper to flatten the dough to a scant 1-inch thickness, wrap in the paper and refrigerate for 20 to 30 minutes -- no longer or the dough will crack when you roll it out. (However, if you do refrigerate it for longer -- even overnight -- let it stand at room temperature for about an hour before rolling it out.)
Adjust two racks to divide oven into thirds and preheat oven to 400 degrees. Line cookie sheets with aluminum foil.
Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.) With a floured rolling pin, which should be refloured frequently to avoid sticking, roll the dough out until it is only 1/8-inch thick (thin).
I use a round cookie cutter that is 2 3/4 inches in diameter or use any size you like, and cut the cookies as close to each other as possible.
Place the cookies 1/2 inch apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula -- handle them carefully in order to keep them perfectly round and flat.)
Leftover pieces of the dough should be pressed together and rerolled.
Bake two sheets at a time for 7 to 8 minutes, reversing the sheets top to bottom and front to back once to insure even taking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
With a wide metal spatula, transfer the cookies to racks to cool. Store airtight.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do I make rhubarb wafers?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I make rhubarb wafers?),it will help you,my kids.
I went to a posh restaurant a few days ago and on my dessert there was a decorative long thin wisp of rhubarb. It still had its pink colour, but was crisp and sweet.
Any ideas how I could try to make these?
I thought maybe I'd try dipping a thin strip of rhubarb in sugar solution and then drying it slowly in a low oven? Would this work?
Answers:
not sure what that first answer's about! certainly not wafers!
You might be right about trying to dip it in sugar solution, but be careful that the sugar doesn't overheat and burn, maybe a very weak sugar solution!
Would be great to hear if you succeed! I'd like to try it myself...
Other Answers:
2 ounces of rhubarb
1 cup plus 2 tablespoons sifted all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
Pinch of salt
2 ounces (1/2 stick) sweet butter
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or milk
1 egg (graded large)
place the rhubarb in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat and set aside to cool slightly.
Sift together the flour, baking powder, baking soda, and salt and set aside.
In the large bowl of an electric mixer cream the butter. Add the vanilla and sugar and beat to mix well. Add the rhubarb Then add the light cream or milk and the egg and beat to mix well. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated.
Place the dough on a piece of wax paper, fold the sides of the paper over the dough and press down on the paper to flatten the dough to a scant 1-inch thickness, wrap in the paper and refrigerate for 20 to 30 minutes -- no longer or the dough will crack when you roll it out. (However, if you do refrigerate it for longer -- even overnight -- let it stand at room temperature for about an hour before rolling it out.)
Adjust two racks to divide oven into thirds and preheat oven to 400 degrees. Line cookie sheets with aluminum foil.
Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.) With a floured rolling pin, which should be refloured frequently to avoid sticking, roll the dough out until it is only 1/8-inch thick (thin).
I use a round cookie cutter that is 2 3/4 inches in diameter or use any size you like, and cut the cookies as close to each other as possible.
Place the cookies 1/2 inch apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula -- handle them carefully in order to keep them perfectly round and flat.)
Leftover pieces of the dough should be pressed together and rerolled.
Bake two sheets at a time for 7 to 8 minutes, reversing the sheets top to bottom and front to back once to insure even taking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
With a wide metal spatula, transfer the cookies to racks to cool. Store airtight.
correctness,It's Non-profit and only for informational purposes.
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