{"id":11584,"date":"2024-03-30T20:49:39","date_gmt":"2024-03-31T01:49:39","guid":{"rendered":"https:\/\/www.debslunch.com\/blog\/?p=11584"},"modified":"2024-03-31T12:14:11","modified_gmt":"2024-03-31T17:14:11","slug":"eggs","status":"publish","type":"post","link":"https:\/\/www.debslunch.com\/blog\/2024\/03\/30\/eggs\/","title":{"rendered":"Eggs"},"content":{"rendered":"

And other Easter celebratory things, as much as can be expected from a non-religious person like me, whose last name is Shapiro.<\/p>\n

So here’re more pictures of the Easter eggs I made with Jasper on Wednesday.<\/p>\nngg_shortcode_0_placeholder\n

The method I read on Instagram for how to do the eggs said to use \u201cmedicine cups\u201d for the vinegar. It took me a minute to figure that out – it\u2019s the approximately 10ML cup on top of the cough syrup. About 2 tablespoons. My white vinegar is in a giant jug, so I poured some into an empty pint sour cream container and the from there poured about 2 tablespoons over each egg. <\/p>\n

Today I made hot cross buns, based on Edd Kimber<\/a>. I was thinking maybe adapting his recipe to American measures and with a few changes I like might qualify for my recipe-a-month for March<\/a>, which is rapidly ticking away. But, they are not at all perfected yet. The recipe promised the softest hot cross buns<\/a> ever. We haven’t eaten any of the buns yet but they don’t feel all that soft when I poke them. I think it’s either because I ran out of time to let them rise at room temp and bake before I had to go courier early voting ballots, so I set them in the fridge to rise, and seems like that might have retarded the rise too much. I also dumped the soaked dried fruit into the mixer and I thought that was bad for yeast-risen breads too – something about the way the beaters tear the fruit also retards the rise. I mean I just mixed the dough and fruit a little in the mixer and then kneaded the fruit in the rest of the way, but still. And I just used regular yeast not fast rise (like the recipe said) or instant. I dunno. We’ll see how they taste Easter morning.<\/p>\n

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I think when I’ve made hot cross buns before I used my cinnamon bun dough<\/a> and added currants and citrus.<\/p>\n

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A post shared by Debra Shapiro (@debslunch)<\/a><\/p>\n<\/div>\n<\/blockquote>\n