I made chocolate brownies the other day and they were so hard to cut and serve as they were all stuck to the aluminium foilSomeone suggested buttering it? But what do I butter? The aluminium foil to the tray, or the aluminium foil to the brownies? Surely buttering it will make it more sticky? Thanks in advance :)
Use grease proof paper lightly greased or better still is reusable silicon sheets they require no greasing and i find them far superior to use.
Ingredients: 1/4 ounce active dry yeast (1 package) 1 1/2 cups lukewarm water 1/2 cup sugar 1 teaspoon salt 1/2 cup vegetable oil 2 eggs 1 cup mashed taro root (or 1 c ready made poi) 7 cups flour purple food coloring (optional) Directions: 1.Dissolve yeast in lukewarm water in large bowl2.Stir in sugar, salt, oil, eggs and mashed taro and food coloring3.Beat with electric mixer until combined4.Add 4 c flourContinue beating until smooth5.Stir in enough remaining flour so that mixture is easy to handle6.Turn out onto lightly floured surface (or use dough hook on stand mixer); knead until smooth and elastic (about 10 minutes)7.Place in greased bowl and cover with plastic wrap (or use 1 gallon plastic freezer bag) and refrigerate for 8 hours, but no more than 3 or 4 days8.Punch down doughLet rest 5 to 10 minutesShape dough as desiredlet rise until doubled in size (about 30 to 40 minutes)9.Bake on greased pan in preheated 400 degree oven 15 to 25 minutesBrush tops with melted butterServe warm:)
