English Barm Cakes (AKA Baps, Scufflers, Soft Rolls)

hello and welcome to mr paul's pantry i'm mr paul if you're new here a very very warm welcome and if you're returning visitors nice to see you here again now today's recipe is for what we call in certain parts of the uk a balm cake some people call it a bap some people call it a scuffler some people call it just a soft roll it's called all kinds of things but bum cakes were originally made using a yeast called balm and it was actually the froth from the top of the brewing vats when they were brewing beer which of course you can't get today so what my recipe is what we've made in the bakery in the uk and here in spain for many many years and it's using ordinary high fast active dried yeast but it's a balm cake in some parts of the country and other names in other parts of the country now people often ask me about soft rolls how do i keep them fresh how long do they keep well first of all soft rolls made at home are never ever as soft and fluffy as the ones you buy in the shops for the simple reason they had various things there they had flower improvers they had soya flour they add things like vitamin c and vinegar all sorts of things to keep them fluffy and give them a lot of the shelves right i keep mine like this at home i put them in a ziploc bag like this i usually put them in twos and i pop them in the freezer and when i want them i just take them out let them throw out and use them like that that's the easiest way to keep them nice and soft okay so i will be doing a shout out for my new paypal and uh patreon uh subscribers later in the video so we'll get on with the video and i'll first of all show you the ingredients which are very very simple so here are the ingredients for the palm cakes very few ingredients it's some bread flour some milk some water lard salt and yeast that's it so i'll show you how to put it all together so here what i've done is i've mixed the cold water with the boiling water mix the two together and that gives us what we call blood heat it's just a nice temperature for dissolving the yeast and what we call blooming the yeast so i've cold milk boiling water and now i've added the seven grams of yeast it normally comes in a seven gram packet like this the instant yeast and i'm going to put that to one side and leave it now for about 10 minutes and i'll carry on with the rest in the mixing bowl i've got the flour and i'm going to add the salt once i've done that i'm just going to give that a little mix round to distribute the salt with the flour all it needs just a little mix like that and then i'm going to add the lard and then we're going to put the dough hook in now you can mix this with a hand mixer if you've got the little twirly doe hooks with it or you can do it by hand i've explained in all my videos because of my arthritis i can't mix it by hand at the moment some days i can some days i can't so i'm going to mix that oops i'm going to mix that with the dough just just a little few seconds that's all and now we're going to add the yeast mixture that's the yeast the water and the milk all in there that's been standing for about 10 minutes and you will see it start to froth on top that means your life your yeast is alive and not dead so that's going to be mixed now for exactly five minutes so the five minutes is up now let's take them out and i'm going to just grease my bowl with a little spray you can use a bit of oil sometimes people use those light sprays um you can buy cooking oil in sprays like that and i'm going to put the dough back into the bowl like that turn it over so there's a little oil on top of it and then i'm going to cover that with a clean tea towel and leave that for one hour to one hour and a half it depends on the temperature of your uh of your kitchen but it'll take in my kitchen this morning it's quite early this morning it's about seven o'clock at the moment and it's quite cool so it will take about an hour and a half so i'll cover that over and we'll be back and show you what happens next so here we've got the dough which has actually doubled in size now it took about an hour and a half in my kitchen this morning because it was very very cold at seven o'clock so we're going to tip it out and we're going to knock out the egg to knock out the air they have the first rising now there's no need really to flower this if you've got a nice work surface like this this color it's not too sticky it's nice and stretchy but it shouldn't be flying if you do need to flower it do it very very lightly because what we don't want to do is we don't want to upset the flour content in the recipe okay so we're going to knead it gently like this now just to knock out the air and so the first thing we're going to do is to actually weigh the dough first so that's about 830 grams so we need to divide that into 10 pieces so that's 83 grams per piece so we'll just a little bit too big there now okay there we are now we need to just fold these into the middle like that to make a nice little ball and then finish it off with the palm of my hand like that so i'm going to just leave them like this now for just 10 minutes that will make them a lot easier to handle but what i'm going to leave them there i'm going to cover them over with a nice clean tea towel be careful you don't use a tea towel that you've washed in nice perfumed washing powder otherwise it will transfer the perfume to the bread rolls so we'll cover that over and we'll just leave it 10 minutes and then i'll come back and get them onto the bread tray onto onto the baking tray so these have been sitting now for 10 minutes which is going to make them much easier to handle like this i just need my small rolling pin and what i'm going to do is i'm going to dip them both sides in a little flour and just roll them to about three and a half inches that's all and put them onto the baking tray now if you don't want soft topped rolls don't dip them in the flour okay just leave them as they are and then they'll go crispy on top but these are traditional baps or in some parts of the country barn cakes and i've explained why they were called black cakes before to you about three and a half inches like that and pop them on there then we're going to leave them there i'll do the other tray in the moment we're going to cover those up now and leave them for another 30 minutes and i'll be back to see how they are so they'll be sitting here now for another 30 minutes so we're now going to have a look at those we're now going to pop them in the oven and the oven is set at 180 centigrade no fan and they're going in there 170 or 180 it's doesn't really matter much but they're going to go in there for between 17 and 18 minutes i'll show you see you shortly so here as promised are the latest uh subscribers to my patreon and paypal accounts they've donated and i do appreciate it they are michael beady terence marfleet donna martin and elsie winters i thank you guys i do appreciate your support and thanks for keep coming back here we are straight out of the oven and they do look delightful so what we're going to do is we're going to pop those onto onto a cooling rack and leave them to cool and then we'll have a look inside one here we are now there's one of my nice soft rolls call them pancakes baps scufflers whatever you want to call them wherever you are living in the uk they call different things i'm going to have one of these with some of my own home cured crispy bacon i love crispy bacon i like curing my own this is a bit of streaky i've made and and we've been here since seven o'clock this morning making these so it's now tea break time i'm going to have that with a nice cup of tea if you enjoyed the video go down below give it a thumbs up and leave any comments suggestions or questions i do read them all and try to answer as many as i possibly can says mr paul saying bye for now and i'll see you next time bye

Channel: Mr. Paul's Pantry

Views: 12,318

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Id: ayhsUSVTMRw

Length: 12min 43sec (763 seconds)

Published: Mon Jun 21 2021