Wolfgang Puck BKMT0020, Use And Care Manual

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Pizza Dough Vegan Marshmallows
Makes two 10-inch pizza doughs
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey
1 cup cool water
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon olive oil, plus + for brushing
METHOD
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm
water.
2. In mixer fitted with dough hook, combine the flour and the salt. Add the
oil, yeast mixture, and the remaining 3/4 cup of water and mix on speed
1 until the dough comes cleanly away from the sides of the bowl and
clusters around the dough hook, about 8 minutes.
3. Turn the dough out onto a clean work surface and knead by hand 2
or 3 minutes longer. The dough should be smooth and firm. Cover the
dough with a clean, damp towel and let it rise in a warm spot for about
30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4.
Place a pizza stone on the middle rack of the oven and preheat the
oven to 500°F.
5. Divide the dough in half and roll each piece into a smooth ball. Let rest
for 20 minutes on a lightly oiled sheet pan before using.
Makes 20-30
INGREDIENTS
2 cups cornstarch for the pan and marshmallow tops
2 cups sugar
2 cups light corn syrup
1 cup water, divided
3 1/2 ounces vegan gelatin
2 tablespoons vanilla
1/2 teaspoon anise seed (optional)
METHOD
1. Sift 1/2 the cornstarch onto a cookie sheet with raised edges. Set aside
and reserve remaining cornstarch for the tops.
2. In a small saucepan, combine sugar, corn syrup and 1/4 cup of water.
Set aside.
3. In bowl of mixer, dissolve vegan gelatin in 3/4 cup water.
4. Bring saucepan with sugar mixture to a boil. Over medium-high heat,
bring sugar mixture to 238°F while watching candy thermometer.
5. Place whisks on mixer. Add the syrup mixture to the gelatin and water
mixture on speed 2. Add vanilla and anise if using then whip on speed 5
for approximately 7 minutes or until the mixture has risen to the top of
the bowl.
6. Spread mixture onto cornstarch-lined cookie sheet. Evenly sift
remaining cornstarch on top. Let stand at room temperature for 2 hours.
Pull marshmallow from pan and coat all sides and a chef knife with
cornstarch.
7. Cut into squares rolling all cut sides in the cornstarch. Shake off
excess cornstarch and store marshmallows in an airtight container.
Marshmallows will keep for up to 1 week at room temperature.
TIP:
Vegan gelatin is readily available at most health food stores and online.
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