Book Two of The Auslander Series

At last,

I have finished part two of The Auslander Series. It feels as though this has taken forever, but I think that’s mainly because I wrote another book from a different series in between. Not a good idea.

So the painful process of publishing now begins. First, the edit. Then the re-write. Then more notes to absorb, and use to refine. Then another re-write. In between these various rounds, there is the cover design and interior layout. I’m getting Create Space, one of Amazon’s service arms, to do this. Its a one stop service, and takes around five to six weeks to complete.

Then, finally, the proof read. And it’s away we go. This time round, I’m going to try to enlist the help of those I know and cherish, to help me through the whole process. And maybe some strangers too. And I shall do this, via Kickstarter.

Kick-starter will allow me, I hope, to raise the finds required to publish the book to the best it can be. The costs for publishing, will come to something like £1000 – £1200, if not slightly more. This makes it as good as possible. Lots of people have asked me when will it be out, when can we get it? And the truth is, every time you publish, it costs a lot of money. So, if I can neutralize, or get close to neutralizing the costs, it makes it much easier to publish.

I’m not sure I can raise that much, but its definitely worth a try.

So, wish me well, and I’ll let you know how I get on in the future.

Thanks, Dave.

 

 

Gluten free Brioche/Croissant recipe

If anybody has checked out the second to last post, the one regarding Helens Brilliant Bread mix, then here is a bit of an update.

I wondered if you could adapt the recipe, and make brioche buns out of the mix. Well, you can. And its just as easy as the original mix. Here’s the recipe.

(This makes two decent sized buns, if you use half the mix)

Put your oven on, at 200 degrees Celsius.

Weight out half of the mix (150g)

Take 60g of softened butter, and add it to the bowl.

Instead of 150mls of tepid water, take 70mls milk and add it to 80mls of hot water. Add to the bowl.

Add 12gms icing sugar.

Mix with a mixing attachment on a food mixing machine, for a few minutes, until everything is combined and you can no longer see lumps of butter. It should have a paste like texture.

This is the only tricky bit now. You need to take a small roasting tin, line it with baking parchment, and dollop the thick batter mix in two bun shapes. Shape them using the back of a wet spoon, so that they become smooth.

Then, this tin needs to sit inside another larger tin, with hot water coming up the sides. So effectively like a bain marie. cover the whole thing, then I place it on top of the cooker, so that the rising heat keeps the water reasonably hot.

Leave for 40 mins. Check, and they should have risen by almost double. If not, empty the water, and refill it with more hot, then leave again for around 20 mins. When you’re happy with your rise, pop them in the oven for 25 – 30 mins.

Let them cool, and then try them. They are a cross between brioche and croissant. They have a lovely soft texture inside, and buttery crunch outside.

As I’ve said before, I’m pretty picky with regard to GF products, and breads and stuff that others have raved over, I’ve found unsatisfactory. But this little gem, is fantastic.

I even used the second bun, to make a bread and butter pudding afterwards. For anyone who is still hungry, try this website for some incredible looking recipes, http://glutenfreeonashoestring.com/

 

Cheers, Dave.