Episode 27 - I cook buns and introduce a new crafter - Penelope's Chinwag

Welcome - My name is Pene and I live in S.E. England with my husband Pete and four chickens. After my retirement, working for the NHS as a counsellor, I decided to do Penelope’s Chinwag. It’s a chatty vlog about crafting, a fascinating fact about the natural world, maybe a chat with Mum or Pete and a story or poem. In episode 12 I introduced Transactional Analysis, a model of counselling that is very practical and helpful. I finish with a short film usually taken when I’m out walking. I cook some buns, a new cooking slot maybe?

00:00-21:13. Chinwag and crafting - more project bags!
21:13-34:11. Making buns - Chelsea buns and apple and creme patissierre buns
34:11-36:14 I show you the Un Chat Dans L'Aiguille Spring Pouches Embroidery Kit
36:14-43:25. Transactional Analysis - Past Timing and Goodbye
43:25-44:58. Fascinating Fact - The Albatross and Engineless Propulsion
44:58-47:42. A stroll down the 39 steps

#buns#counselling#quilting#projectbags

Ingredients for the dough mixture
250g plain flour
250g strong white bread flour, plus extra for dusting
5g fine salt
10g caster sugar
7g sachet fast-action yeast
120ml milk, at room temperature
150ml water
1 Large Egg
40g unsalted butter, cubed and softened
Oil, for greasing

I mixed it together for five minutes then left for one hour to prove. Knocked back and rolled out.
Spread with apple and creme pat. For the chelsea buns I used the same dough but after I had rolled it out I rubbed it over with softened butter then sprinkled over sulta-nas, currants, 2tbs spoons of light brown muscovado sugar and mixed spice to taste.

Fillings: stewed apple, creme patissiere, and chelsea buns -currants and sultanas etc.

Creme Pat.
600 ml (1pt milk)
1 vanilla pod, 4 large eggs, 100g caster sugar 50g plain flour and 150ml whipping or double cream.

Measure the milk into a small pan and add the vanilla pod. Bring to just below boiling point then turn off the heat and leave to infuse for about 10 mins. Strain and discard vanilla pod. Beat the eggs, sugar and flour together with a little of the strained milk. Pour the remaining milk onto the egg mixture, stir and then pour back into the pan. Cook over a gentle heat, stirring continuously until thickened.