What are you baking this week?
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: What are you baking this week?
Another marathon baker, Pat!!! Well done!
I have been baking about two kinds of biscuits every day this week and made several doughs that still await being cranked through the mincer or being cut out.
I have been baking about two kinds of biscuits every day this week and made several doughs that still await being cranked through the mincer or being cut out.
Re: What are you baking this week?
I'm just baking this cake: https://www.christinascucina.com/apple- ... th-yogurt/
After 50 mins it's looking a bit anaemic, although seems to be cooked, so have put it back in for a bit longer. Hope it doesn't dry out too much ...
eta the pic after another 7 mins or so ....
After 50 mins it's looking a bit anaemic, although seems to be cooked, so have put it back in for a bit longer. Hope it doesn't dry out too much ...
eta the pic after another 7 mins or so ....
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- Earthmaiden
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- Location: Wiltshire
Re: What are you baking this week?
It looks lovely. If the skewer came out clean when you tested it it should be fine! Don't forget that things are stylised for food photography!
Re: What are you baking this week?
Thanks, EM, I also realise that I probably used too much apple as it is also rather more like pudding than cake - but OH says it still tastes good! That could also explain why it didn't really brown, and the texture is quite definitely not cake-like.
I had reduced the quantities but forgot to use less apple, in fact may even have use too much as I just used 2 medium sized apples that weighed more than 300 g when I weighed a couple of similar apples afterwards.
Well, I'll just have to decide whether it's worth trying again and being a bit more careful next time!
I had reduced the quantities but forgot to use less apple, in fact may even have use too much as I just used 2 medium sized apples that weighed more than 300 g when I weighed a couple of similar apples afterwards.
Well, I'll just have to decide whether it's worth trying again and being a bit more careful next time!
Re: What are you baking this week?
If I can finish sanding and painting the kitchen door, I think that this week will be spekulatius biscuits, and maybe, some stollen.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: What are you baking this week?
KeenCook2 wrote:I had reduced the quantities but forgot to use less apple,
Ah! That can make apple cake a bit over-moist!
Re: What are you baking this week?
while the moussaka is in the oven i've bunged in a pan of date and oat slices.
Re: What are you baking this week?
The kitchen door has been very slow going. A bit of a saga... So it's only this evening that the stollen will be started. Just waiting for the second coat of undercoat to dry. That gives me a 4 hour space to fill.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What are you baking this week?
I wanted to make a gluten free Christmas cake/dessert, also some other restrictions on ingredients
I found Sky McAlpine's Flourless chocolate, chestnut & rosemary cake
https://www.deliciousmagazine.co.uk/rec ... mary-cake/
Didn't actually fancy the rosemary and couldn't get any sweetened chestnut purée, so I used 2 x 200g sachets of plain + 100g icing sugar as suggested in the tips and added 2 tablespoons of rum as in my experience sweetened chestnut purée is a bit softer than the mixture I had, and I replaced the rosemary with a teaspoon of vanilla extract
Very good, definitely a cake and not the soft mousse you get with some chestnut & choc recipes, I might have slightly overbaked as I think my fan oven is a bit hot
Another thing I discovered, is that if I take little Tupperware pots to the refill shop I can weigh out the amount of cocoa or ground almonds required and not have those packets with 20g left in them hanging around.
I found Sky McAlpine's Flourless chocolate, chestnut & rosemary cake
https://www.deliciousmagazine.co.uk/rec ... mary-cake/
Didn't actually fancy the rosemary and couldn't get any sweetened chestnut purée, so I used 2 x 200g sachets of plain + 100g icing sugar as suggested in the tips and added 2 tablespoons of rum as in my experience sweetened chestnut purée is a bit softer than the mixture I had, and I replaced the rosemary with a teaspoon of vanilla extract
Very good, definitely a cake and not the soft mousse you get with some chestnut & choc recipes, I might have slightly overbaked as I think my fan oven is a bit hot
Another thing I discovered, is that if I take little Tupperware pots to the refill shop I can weigh out the amount of cocoa or ground almonds required and not have those packets with 20g left in them hanging around.
Re: What are you baking this week?
Homemade croissant dough , rolled into spirals and filled with mincemeat .
Re: What are you baking this week?
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Wow. Fantastic looking pastries, Amy! Which criossant dough recipe do you use or prefer?
That's a really interesting looking flourless cake, Stokey. Did you like it?
I think I'd have left out the rosemary too
My brioche roll dough sugar error ended up as panettone and very good it was too IISIM! I've never actually made a decent panettone - never did manage to get Dan Lepard's sour dough panettone to work - but this worked out well with kneaded in leftover brandy soaked raisins and sultanas, melted butter, added vanilla paste and a drop or two of almond extract.
Wow. Fantastic looking pastries, Amy! Which criossant dough recipe do you use or prefer?
That's a really interesting looking flourless cake, Stokey. Did you like it?
I think I'd have left out the rosemary too
My brioche roll dough sugar error ended up as panettone and very good it was too IISIM! I've never actually made a decent panettone - never did manage to get Dan Lepard's sour dough panettone to work - but this worked out well with kneaded in leftover brandy soaked raisins and sultanas, melted butter, added vanilla paste and a drop or two of almond extract.
- slimpersoninside
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Re: What are you baking this week?
They both look good enough to eat! .
- Gillthepainter
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- Location: near some lakes
Re: What are you baking this week?
Nice one, Amy. Croissant dough isn't easy.
And a happy accident with the panettone-esque result there, Zero.
Again, not an easy thing to bake.
It looks delicious.
And a happy accident with the panettone-esque result there, Zero.
Again, not an easy thing to bake.
It looks delicious.
Re: What are you baking this week?
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It is only -esque, Gill! It's really just brioche with raisins and much less butter. Would love to successfully make the proper, very involved version with starter and a gazillion steps but hey, easier just to buy - bolstered by my multiple failures with Dan Lepard's proper version
This amazing Italian pastrychef's version would be a huge challenge to pull off
https://www.greatitalianchefs.com/recipes/panettone-recipe
It is only -esque, Gill! It's really just brioche with raisins and much less butter. Would love to successfully make the proper, very involved version with starter and a gazillion steps but hey, easier just to buy - bolstered by my multiple failures with Dan Lepard's proper version
This amazing Italian pastrychef's version would be a huge challenge to pull off
https://www.greatitalianchefs.com/recipes/panettone-recipe
Re: What are you baking this week?
Pumpkin bread muffins, from a (n out-of date!) box of Trader Joe's mix.
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Re: What are you baking this week?
We have been cutting down on food (a bit...) and the last bread bake I made too much dough , so I baked the loaf as well as two small loaves in some mini tins I have. The small loaves were a success. The right size for splitting between us with a bowl of soup.
So this time I made 4 of them in the tins I have and the rest was baked as rolls. It's a pale brown dough 5 parts white flour to 2 parts spelt.
So this time I made 4 of them in the tins I have and the rest was baked as rolls. It's a pale brown dough 5 parts white flour to 2 parts spelt.
- PatsyMFagan
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- Joined: Tue Sep 19, 2017 2:38 pm
Re: What are you baking this week?
They look good Aero .... whenever I have used spelt flower, I have got a very solid dough. Perhaps I am simply using too much spelt, so will try your ratio next time. I am currently using the Wessex Mill 6 grain mix with great success
Flower ????? FLOUR
Flower ????? FLOUR
Re: What are you baking this week?
My bread seems to have become less dense recently. I’ve been using a lot more Ascorbic Acid than normally recommended. Most recipes say about a pinch. There’s probably a couple of grammes in that mix. It may just be coincidence though, I haven’t done any back to back tests.
With hindsight, I could have added some fruit to the rolls and turned them into teacakes.
With hindsight, I could have added some fruit to the rolls and turned them into teacakes.
- herbidacious
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- Joined: Sat Mar 28, 2020 4:02 pm
Re: What are you baking this week?
I have just prepared a dark, treacly marmalade bread and butter pudding, as suggested by Suffs a short while back.
I was considering doing a mincemeat one, as I have not used any of the mincemeat I made last year, but marmalade appealed more.
I was considering doing a mincemeat one, as I have not used any of the mincemeat I made last year, but marmalade appealed more.
Re: What are you baking this week?
yum, love the sound of that, herbi, I have some oat biscuits in the oven ....
ETA and here they are ...
ETA and here they are ...
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