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Recipe development: Bierocks IV

I'm continuing to plug away at the bierocks. I've got my filling chilling, and I'll start the dough after the dog park. In addition to the bierocks, I'm baking a blueberry lemon cake and starting the filling for a chard-mushroom(-goat cheese?) bierock. Bzz bzz bzz!

Here's the recipe:

Bierocks IV
Makes 24 bierocks

Bierock Dough Recipe
Makes 24 3-ounce balls of bierock dough

Dough Ingredients

1 cup lukewarm water
2 1/4 tsp yeast
1/2 tsp sugar

8 cups King Arthur All-Purpose Flour + 2 cups King Arthur Sprouted Wheat Flour, mixed & then divided
1/4 cup sugar
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt

3/4 cup half and half
3/4 cup water
1/2 cup unsalted butter, melted and cooled
2 large eggs, beaten

1 Tbsp olive oil

1 egg, beaten + 1 Tbsp water for egg wash

1 Tbsp salted butter for rubbing on tops of bierocks once out of oven

Dough Directions

1. Proof yeast: Mix together yeast, water, and sugar. Set aside in warm place for 10 minutes (should be bubbly on top if good).

2. Whisk/sift together flours.

3. Whisk together flour mixture, sugar, onion powder, garlic powder, and salt; set aside. Mix together proofed yeast, half and half, butter, and eggs. Add to flour and combine. Work in the all-purpose flour, one cup at a time, until dough is springy and solid. Knead dough for 10 minutes.

3. Place dough in large, oiled bowl, and rub lightly with olive oil before covering with damp towel. Set in warm place to allow to double in size, about 1 hour.

4. Punch down dough, cover and allow to double in size, about 1 hour.

5. Preheat oven to 380°F.

6. Divide dough ball into three equal ones. Divide each of those balls into 8 portions of dough for a total of 24.

7. Roll out each ball into a small circle. Place filling in center. Pull dough edges up and pinch them closed, placing bierock seam-side down on Silpat- or parchment-covered baking sheet. Repeat until there are 12 bierocks on each sheet.

8. Brush egg wash over each bierock.

9. Bake bierocks for 15 minutes. Switch racks, turning each sheet around to ensure even baking. Bake an additional 15 minutes, or until Bierocks are well browned.

10. Remove bierocks from oven and rub with salted butter so that they'll be soft when cool. Allow to cool 10 minutes before eating, and completely cool before storing/freezing.

Freezing, thawing, and reheating: To freeze, wrap each bierock in Saran wrap before placing in a freezer bag. Squeeze as much air as possible out of freezer bag before sealing. Freeze. To quickly thaw one bierock: microwave at half power, 2 minutes per side. Quickly reheat by microwaving on high for 1 minute. Otherwise, thaw overnight in refrigerator, and reheat in 350-degree oven for 20-30 minutes.

Bierock Filling
Makes 24 1/2-cup balls of filling

Filling Ingredients

1 small head green cabbage, (about 4 cups), chopped
1 small head purple cabbage (about 4 cups), chopped
2 large la rouge peppers (about 2 cups), chopped [These are sweet and flavorful, but bell will also work.]
spray oil
pinch salt
pinch pepper

12 oz (about 2 cups) steamed artichoke hearts, chopped and then food-processed until uniform
2 white onions (about 2 cups), chopped and then food-processed until uniform
1 Tbsp garlic, minced
2 Tbsp olive oil

1 lb ground beef
1 lb fresh (not smoked) Polish pork kielbasa; removed from casings and crumbled

2 Tbsp chia seed, ground
6 Tbsp water
4 packets Herb Ox Sodium-Free Beef Bouillon
1 Tbsp Worcestershire sauce
2 tsp Italian seasoning
1 1/2 tsp salt
3/4 tsp celery seed
3/4 tsp coriander
1/2 tsp marjoram
1/2 tsp onion powder
1/2 tsp paprika, sweet
1/2 tsp parsley
1/2 tsp pepper, black
1/2 tsp rosemary, crushed
1/2 tsp thyme leaves
1/4 tsp cayenne pepper
1/4 tsp cinnamon, Ceylon
1/4 tsp cinnamon, Saigon (cassia)
1/4 tsp cloves
1/4 tsp garlic powder
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp oregano
1/4 tsp paprika, hot
1/4 tsp sage
1/4 tsp turmeric

2 large eggs, beaten

Filling Directions

1. Roast cabbage and pepper in a bit of spray oil, pepper, and salt.

2. While cabbage is roasting, sauté onion, artichoke, and garlic in olive oil until soft and beginning to take on color.

3. In another pan, mix together ground beef and kielbasa and brown. Drain meat, and add it to onion mixture.

4. Remove roasted veg from oven and allow to cool before food processing it until uniform and adding it to meat and onion mixture. Mix well.

5. Remove filling mixture from heat and allow to cool.

6. Grind chia. Mix it with water, herbs, and spices in medium bowl. Beat eggs in bowl and thoroughly combine.

7. Add egg mixture with the rest of the filling, kneading it with hands until uniform consistency is achieved.

8. If possible, allow filling to rest 12-24 hours.

9. Divide filling into 24 equal portions in preparation of filling buns.

Each bierock has the following nutritional information:



Pics later!

Comments

( 13 comments — Leave a comment )
a_boleyn
Mar. 30th, 2017 04:21 pm (UTC)
That's a crazy amount of ingredients/spices for the bierock filling. I don't know that my palate is discerning enough to be able to appreciate the fine distinction. :)
iulia_linnea
Mar. 30th, 2017 05:29 pm (UTC)
It seems crazy, yes, and I dialed it waaaaay back for batches II and III, but my tasters found those batches bland. o.O This batch actually has a lesser amount of several of the herbs and spices compared to the first one, but I don't want to bore my tasters.

P.S. These aren't for everyday; I'm trying to develop something tasty to pull from the freezer and give to Shog for gaming or when he wants fast food. They're cheaper and better than eating out, so if I use extra spice, that's okay (as long as it tastes good; the first batch had way too much ginger, and the 2nd and 3rd batches' inclusion of fresh ginger and turmeric—which I loved—didn't go over well with the tasters).

Edited at 2017-03-30 05:32 pm (UTC)
a_boleyn
Mar. 30th, 2017 05:43 pm (UTC)
When you make something special you have to go that extra mile in adding flavour to the dish. My Jamaican beef patties only have about 6-7 spices/herbs but I use a prepared jerk seasoning as well with fresh ingredients like Scotch Bonnets and scallions so I don't have to make it from scratch. They're my go to quick snack ... I really have to pick up some Walkerswood jerk seasoning and make another batch soon. :)
iulia_linnea
Apr. 1st, 2017 03:29 am (UTC)
I want Jamaican patties now. :P

I'm falling asleep, but I've been wanting to ask you about my proposed spice and herb mixture for Batch Five all day. I think that duplicating the spices in the kielbasa (black pepper, marjoram, thyme, sage, and cloves are notes I'm getting) is a mistake, but that additional seasonings are needed in the recipe because of the beef (unseasoned) and my tasters (demanding).

I told Shog as much, and we went through and smelled the spices from Four to see which ones he liked. What we were left with after I brought up not duplicating the sausage seasonings were the following:

1 Tbsp dried parsley,
1 tsp dried rosemary,
1 tsp salt,
1/2 tsp black pepper,
and 1/2 tsp Ceylon cinnamon (because true cinnamon is mild, floral, and warming in a way that cassia, which is what most people are sold as cinnamon, is not).

What do you think? I don't want to make the recipe bland, but I think the herbs and spices in the previous batches are fighting with each other. Shog wants heat, and the fresh garlic, dried extra pepper (there is pepper in the kielbasa), and cinnamon will bring that, while the rosemary will bring interest without clashing with the sausage seasonings.

Edited at 2017-04-01 03:30 am (UTC)
a_boleyn
Apr. 1st, 2017 04:17 am (UTC)
I like the herbs you chose. And going easy on the rosemary. It's a bit too 'medicinal' if you overdo it. I don't know about the amount of cinnamon you used. Could it be too much? I did think that you were all over the place in terms of herbs and spices in the list you posted with the Italian seasoning spice mixture, the thyme etc.

I wish I could be more helpful with the spice suggestions but I actually have a lousy sense of smell so I can't discern what is in something. I depend on recipes for the spices themselves and then decide on the taste of the finished product.

I made a single attempt at 'guessing' what the spices were in the Romanian skinless sausages (mititei) that I buy pre-seasoned from a butcher's at the city market. Same place my mom bought it for the last 40 plus years. Did NOT taste like what I buy. I know there's a lot of garlic in there. And pepper. After that ... no idea.

I've made 2 kinds of sausage blend (pork) ... Mexican chorizo and a sage sausage which I got from an online recipe and from a friend, respectively. Loved them both. :)
iulia_linnea
Apr. 1st, 2017 01:58 pm (UTC)
The last time I made sausage it was a loose one from ground pork so that I could form it into breakfast patties. Shog loved it. I don't know why I've not done it since. *plans*

Guessing the spices by smell is tricky, but it helped me to have read so many recipes. Once I knew what the most common herbs and spices were, it became easier to pick them out—and now I know what the mystery spice was: cumin! Ground fresh, cumin is flowery and not so musky, and I can tolerate it; the dried stuff in the jar doesn't taste good to me at all, so I didn't have it in my pantry. I tend to substitute (ground) coriander (seed) for cumin.

You were very helpful; thank you! As I've said (and you knew, anyway), I'm an over-seasoner. :P I grew up with bland cooking and have a tendency to want to try All the Tastes, All at Once! *snorts* I'm trying to become more restrained. It's a process.

I agree with you about the rosemary, and I'm considering cutting the cinnamon in half now that you mention it seems like too much to you. I can always add more, but I can't take it out. (I'm just worried about things being bland, but I'm probably worrying too much.)

I hope you have a lovely day! :D
a_boleyn
Apr. 1st, 2017 05:27 pm (UTC)
Breakfast patties are great. I didn't see anything at the grocery store that I liked so I made my own with lean ground beef, seasoned, rolled the meat out about 1/4 inch thick, cut the patties to size with a can from which the top and bottom had been removed and pan fried them. In fact, I even made home made egg mcmuffins like the stuff from Micky D's. Very tasty.

http://a-boleyn.livejournal.com/226914.html ... patties

http://a-boleyn.livejournal.com/233084.html ... bkfst sandwiches

If you get really adventurous you can make your own English muffins at home though the ones above were purchased.

http://a-boleyn.livejournal.com/238352.html ... English muffins

Revisiting all these posts reminds me of when I was a LOT more productive with my cooking. :)
iulia_linnea
Apr. 1st, 2017 06:27 pm (UTC)
Thank you for the links! I've been wanting to make my own English muffins, and your recipe looks perfect. :D

So does everything else. ;)
a_boleyn
Apr. 1st, 2017 07:24 pm (UTC)
Thank you. Sorry for flooding your post with comments/links. I'm waiting for dough to rise so between drinking coffee (I'm still in my nightie at 3:30pm) and checking what's happening downstairs, I've got nothing better to do with my time. :)

... going to get dressed now.
iulia_linnea
Apr. 9th, 2017 10:28 am (UTC)
I'm not sorry about the "flood," just by how long it took me to reply. LJ's not sending me comment notifications in a timely manner, and I got distracted by Mom. I hope your bread baked perfectly!
a_boleyn
Apr. 9th, 2017 02:58 pm (UTC)
I understand the distraction and you both remain in my prayers. The breads turned out well.
delphipsmith
Mar. 31st, 2017 02:57 am (UTC)
My god look at all those spices lol! But yes, as you say below about Shog and gaming: they are like homemade fancy Hot Pockets :)
iulia_linnea
Apr. 1st, 2017 03:32 am (UTC)
We are working together to edit the seasonings. :P

They are really good hot pockets!

Edited at 2017-04-01 03:32 am (UTC)
( 13 comments — Leave a comment )