Thursday, October 27, 2016

Little Jakku Ration Buns | The Force Awakens: Rey's Story


The beautiful artwork for 
Star Wars: The Force Awakens: Rey's Story
is by Brian Rood.
"Rey's stomach growled as she poured the polystarch into a bowl, activating it with a splash of water. The powder quickly grew into a bread-like loaf. Dinner was ready."

Star Wars: The Force Awakens: Rey's Story by Elizabeth Schaefer

          Along with reading Greg Rucka's Star Wars: Before the Awakening novel (see previous post) I also read Elizabeth Schaefer's chapter book Star Wars: The Force Awakens: Rey's Story with Smalls. It is a simplistic retelling of the events in "The Force Awakens" film (based on the screenplay), but only the events that Rey experienced, being written from her perspective. As I say, it's simplistic because it's a chapter book for young readers, but I liked the ease of it and the subtle depth it added to the characters and story overall. Also, because it was based on the screenplay, there are a couple of scenes that aren't in the film ;). 

          As far as food goes there's sizzling veg-meat, puffing polystarch, baked chushnips with fral, and a gag-inducing mystery drink. And as shown in Rey's Ghtroc meal in the previous post, here's the recipe for the little green ration buns! Perfect for a grab-n-go food, a side, or for a party!

Little Jakku Ration Buns

Ingredients:
3 Packed Cups Fresh Spinach
3 Cups Water
1/2 Cup Milk
1 Tbsp. Butter
1 tsp. Salt
1/2 Tbsp. Sugar
2 1/4 tsp. Active Dry Yeast
2 1/2 Cup Bread Flour
1 Egg
1 Tbsp. Olive or Canola Oil
1 Tbsp Water
Sea Salt

Directions:
1. Bring the 3 cups of water to a boil, & then add in the spinach. Once the pot comes back to a boil, drain the spinach, reserving 1 cup of the liquid, & rinse the spinach in cold water.
2. Place the spinach into a food processor along with the liquid, & puree it. Strain the liquid into a pot on medium heat & set the pureed spinach aside to use shortly. Add the milk, butter, salt, & sugar to the pot & stir until foamy. Turn the heat to low & simmer for a few minutes. Remove the pot from the heat & let cool for about 15 minutes. Stir in the spinach.
3. In a large mixing bowl, whisk together the yeast & flour. Make a well in the center & pour in the spinach/milk mixture. Mix on medium speed with a dough hook for about 8 minutes.
4. Put some olive or canola oil on your fingers & remove the dough from the bowl & shape into a ball. Spread a little bit of oil around the bowl, & then put the dough back in. Cover the bowl with a towel slightly damp with warm water & let rise for about 1 1/2 hours, or until about double in size.
5. Line a large baking tray with parchment paper. With lightly oiled fingers, punch down the dough & shape into many equal, small balls, & then lay them out on the tray, about 1 1/2" apart. Cover with the towel & let rest & rise for about 15 minutes while you preheat your oven to 400ºF.
4. Whisk together the egg, oil, & water to make an egg wash. Uncover the dough balls, brush them with the egg wash, & sprinkle with sea salt. Slide into the oven & bake for about 12 minutes, or until the bottoms are just beginning to lightly brown. Remove the tray & carefully slide/lift the parchment with the buns off of the tray & let sit for a few minutes until cool enough to handle. To store, once completely cool place in a resealable plastic bag & keep at room temperature.

No comments:

Post a Comment

Legal Notice

All intellectual property on this website is protected and any use of its content will be prosecuted. If you would like to feature any content on this site in any way, shape, or form, either digitally or in print, contact Diana at ladyofnarnia@yahoo.com to ask for permission.
Related Posts Plugin for WordPress, Blogger...