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Baking

Sauerteig-Crumpets
2009-07-29 11:02:00
Die Frage von Johanna, ob ich denn schon einmal von Sauerteig-Crumpets gehört hätte, beantwortete ich mit einem Rezept von King Arthur Flour. Wie sie halte ich meinen Voratsstarter immer separat und in kleinen Mengen, so dass ich selten eine ausreichend große Menge vernachlässigten Weizensauerteig vorrätig habe. Da ich aber meine ursprüngliche Brotback-Planung geändert hatte, konnte ich das empfohlene Rezept jetzt selbst ausprobieren. Die Sauerteig-Crumpets sind wirklich schnell gemacht und schmecken - hier mit Butter und schwarzem Johannisbeer-Gelee - einfach super. Das für die Herstellung verwendete Natron neutralisiert einen Teil der Säure im Starter, so dass der Geschmack angenehm säuerlich ist. Die Zeit der Thunfischdosen als Crumpetringe sind auch vorbei, denn ich besitze 4 original britische Crumpetringe, die mir Johanna als "Belohnung" für den Versand von Sauerteigen und Nachhilfestunden im Brotbacken geschickt hat. ==========REZKONV-Rezept - RezkonvSuit...
Bica Mantecada - geküsster Butterkuchen
2009-04-07 19:36:00
Über die Bilder von Friends of Glass bin ich über diesen Blog gestolpert. Bei Bica Mantecada lief mir sofort das Wasser im Munde zusammen und ich habe Frau Zorra um Rat gefragt. Die Hilfe kam prompt: Bica ist eine Spezialität aus Ourense (Galizien). Woher der Name stammt, ist nicht sicher. Bico bedeutet auf Galizisch Kuss. Ursprünglich wurde Bica mit Brotteig gemacht, dem nebst dem Schweineschmalz auch süße Zutaten zugegeben wurden. Nachdem ich heute auf dem Wochenmarkt XL Eier erstanden habe, stand dem geküssten Butterkuchen oder besser Bica Mantecada nichts mehr im Wege. Da im Rezept keine Springformgröße angegeben war, habe ich den Kuchen zuerst in eine Springform mit 24 cm Durchmesser gefüllt, damit zwei Formen nebeneinander passen habe ich die 2. Teighälfte in eine Srpingform mit 20 cm gegeben. Ideal wären meiner Meinung nach zwei Springformen mit 22 cm Durchmesser. Herausgekommen sind zwei sehr leckere, saftige Kuchen, wovon der eine schon aufgegessen ist. Die Herren...
Coffee Walnut Cupcakes with Coffee Cream
2009-01-25 13:46:00
Ingredients: 250 grams butter, 250 grams golden caster sugar, 4 eggs, 250 grams flour, pinch of salt, baking powder, 45 grams walnuts, 4 tablespoons strong coffee, Number of cupcakes: 18 Preheat the oven at 160 degrees. Put in a muffin form the paper shapes. Mix 250 grams butter with 250 grams golden caster sugar ...
Fritatta
2009-01-16 14:22:00
Fritatta is something I have always been fascinated with but never cooked. For that matter until a few days back I had not even tasted a fritatta. But somehow it just always managed to catch my attention from pictures in food magazines and food blogs and of course food shows on TV. On one of my shopping trips I even bought a oven proof pan particularly with the intention of making a fritatta. I just loved the idea of eating a big fat omellete filled with all kinds of delicious veggies, cheeses and mushrooms.Well last week I was at the surgery (that's what a doctor's dispensary is called in UK) to see my GP . ( Reason for which was I had a nasty fall 2 weeks back and have been making quite a few trips to the doctor's for treatment on my leg which I hurt very badly.) So while I was sitting in the waiting area for my name to appear on the electronic display I was browsing through a magazine and once again my attention was drawn to a very yummy pic of fritatta. I memorised the ingred...
Tuesdasys with Dorie: No baking until next year!
2008-12-23 13:06:00
Tomorrow Father Christmas lays all the presents for the well-behaved children and sometimes for the adults under the Christmas trees in Germany. I am very busy making preparations, so I take the possibility of missing the last two recipes: Real Butterscotch Pudding chosen by Donna of Spatulas, Corkscrews & Suitcases and Tall and Creamy Cheesecake chosen by Anne of AnneStrawberry I wish you all happy holidays and a happy New Year! See you baking in 2009 as lively as ever!
Waffles
2008-12-21 13:31:00
Ingredients: 600 ml milk, 1 packet dry yeast, 4 eggs, 200 grams flour, 2 tablespoons, brown sugar, 1 tablespoon vanilla aroma, 1/2 tablespoon salt, 100 grams butter, cinnamon, Heat 600 ml milk to 35 degrees. Add the yeast and stir until the yeast has dissolved. Seprate the 4 eggs and add the egg yolks, ...
Cupcakes Take the Cake
2008-12-18 20:40:00
Blog of the Day Awards for Sunday December 14, 2008A Blog of the Day Award goes to Cupcakes Take the CakeAll Cupcakes, All The Time...Everything you ever wanted to know about cupcakes from true fans, Rachel Kramer Bussel, Allison Bojarski Nichelle Stephens and Stacie JoyTechnorati Tagscooking baking food recipes cake Cupcakes Blog Award Blog Awards winner Bloggers Blogs Awards Blogging Bloggies Weblogs Weblog Award of the day Award web online nominations Internet Blog of the Day Awards Blog of the Day Award Blog of the Day BOTDA winners Weblog Award Weblog Awards blogspotBe sure to submit your nominations early.Thank you,Bill Austin
Megan Hearts : Baking
2008-12-13 06:53:00
Not too long ago, the authors (Kathryn Fore & Kimberly Fate) of the "Megan Hearts" books sent me a copy of their new book Megan Hearts Baking. It is a lovely book that inspires young girls to learn confidence and new hobbies. Megan's newest adventure in the book is baking."Megan Hearts" is the main character in the book and she is just adorable. She has been invited to a birthday party and has been asked to bring her favorite homemade dessert to share.In the book Megan learns from her mom important baking skills. For example, starting with a clean kitchen, having all the necessary ingredients, measuring properly (even a little math is included) and patience.This book would be a fantastic gift for any little girl. In honor of such a wonderful book that promotes hobbies, creativity, and a little math. I have baked the red velvet cupcakes that were featured in the book.The cupcakes were a smash! If you are interested in the book or the recipe you can leave me a comment. That's r...
Is PCB Baking Always Necessary?
2008-12-09 11:26:00
Is it absolutely necessary to bake the PCB assemblies in ovens after water cleaning, which is done after the manufacturing processes like SMT Pick & Place, Reflow and/or thru hole component stuffing, Wave Soldering Isn't it okay to remove the moisture content by virtue of the heating sy
Bread Baking Day #14: Coloured Breads - Pumpkin Seed Bread
2008-11-11 12:06:00
Boaz from Grainpower chose coloured breads for the 14 th editon of Bread Baking Day. The only limitation is that whatever gives the bread colour must be natural. No problem, I like the colour which Hokkaido Pumpkins give to the bread crumb. The whole family liked it. I have already baked breads with pumpkin puree but neither this nor this had this wonderful colour. Unfortunately I had to take a picture from the whole bread with artificial light. The recipe is easy. I made a preferment from 125 g all-purpose flour (Weizenmehl 550) , 150 g water, 1/8 tsp dried yeast. About 16 h later I added 250 g pumpkin puree, 375 g all-purpose flour, 30 g toasted pumpkin seeds, 1 tsp. dried yeast and 10 g salt. Knead until the dough comes together and adjust the water or flour amount if necessary. Let rest until doubled in volume, form a boule and proof until a finger print doesn't come out quick. Bake on a baking stone at 220°C for about 40 minutes until the internal temperatur reac...
The Acid Alkaine Diet & Baking Soda
2008-11-11 03:50:00
Can you use baking soda to make your body alkaline? This question keeps coming up (most recently in our brand new forum / message board) - but also from customer emails and comments on other posts in the blog. People want to know: instead of pH drops or pHour Salts - can I just ...
The Acid Alkaline Diet & Baking Soda
2008-11-11 03:50:00
Can you use baking soda to make your body alkaline? This question keeps coming up (most recently in our brand new forum / message board) - but also from customer emails and comments on other posts in the blog. People want to know: Instead of pH drops or pHour Salts - can I just ...
Nankatai (Earthquake cookies ??)
2008-11-06 21:24:00
I was asked a couple of days back by my son's teacher if I would like to come to school to celebrate Diwali Day. They were celebrating it a little after Diwali as the school had it's half term break exactly during the Diwali break. I was asked whether I would be interested in doing some cooking so that the children could have a taste of some Indian food. I was definitely interested and it really got me thinking as to what I could make. It had to be something that children found attractive , didn't take too much time to cook and had an Indian touch to it. Making Diwali snacks was totally out of question as we all know that most of the snacks that we prepare for Diwali are very very time consuming and also require concentration.So I asked Google for advice and I also did some blog hopping but finally the idea came completely on it's own accord . " Nankatai": The delicious Indian cookie. I knew it was a great idea as it is quick to make does not require too many ingredients and as ...
Roasted sweet potato & tomato salad
2008-10-09 08:35:00
I’m sorry for the long absence folks, but after feeling utterly burnt out for awhile with work and family stuff, I decided to take the weekend off and go to one of Victoria’s most beautiful destinations, a little coastal town called Apollo Bay However, even that didn’t seem... (follow the jump to read the rest)
Bread Baking Buddy: SÛKERBÔLLE - Suikerbrood - Frisian sugerbread - Zucke
2008-10-06 04:39:00
Bread Baking Babes' Kitchen of the month is located in the Netherlands. Monique from Living on Bread and Water chose an ancient recipe for Sûkerbôlle, a Frisian sugarbread. The recipe calls for sugar grains/lumps and ginger syrup. The latter was easy to get but the largest sugar grains I can get in Germany is hailstone sized Hagelzucker. Of course we have lump-sugar, which I don't use, but the decorating sugar I have always at hand. This sugar doesn't give these big holes in the crumb, but it looks nice on the bread. In Schleswig-Holstein, where I live, we have also a Frisian part: Nordfriesland or North Frisia. And of course we have those beautiful black and white cows, the Holstein-Friesian. We don't have any cows in our backyard like Tanna, but I was able to take a picture with cows ;-) ... ... no chance for them to move. The children were fond of this bread and asked for more, so I have to bake it soon again. The recipe can be found over at Monique, fortunat...
Simply Delicous Eggless Semolina Cake
2008-09-29 11:16:00
I have for a long time now been on the lookout for a good recipe for eggless cake and there are a quite a few on the net. Some advise the use of extra baking soda and some instruct you to use sparkling soda water. I even went looking for those egg replacement substitutes in my food store but could not get my hands on any. So I tried my hand at one recipe which had a substantial amount of soda-bi-carb in it. What happened was initially the cake rose beautifully but a few minutes after I had removed iy from the oven it fell flat. So flat that it got a stodgy texture and was simply impossible to eat. Even my 6 year old son who normally eats anything sweet quite happily refused to accept this one. So I gave up on it for some time.Some days back though when I was planning the menu for a tea time get together for my friends I recollected this awesome eggless semolina cake that my aaji (granny) used to make in a non-stick pan when I was a child. At that time the concept that my aaji could ...
Beef with Teriyaki Sauce
2008-09-09 19:35:00
Ingredients: Rice, 250 beef stripes, salt, pepper, 1 onion, 1 green pepper, 100 grams snow peas, 125 ml teriyaki sauce, Boil the rice according pack instructions. Put in the Actifry 1 tablespoon oil. Heat 1 this minute. Then add 250 grams beef stripes, salt, pepper, 1 chopped onion, 1 chopped green pepper, 100 ...
Father?s Day indulgence
2008-09-07 16:13:00
Whew - what a long day! To be honest...it does serve me right for leaving the baking of our father's day cake to the very last minute... In Australia, we celebrate father's day on the first Sunday in September every year, and though I always remember it, for some reason I always persist in leaving... (follow the jump to read the rest)
Bread Baking Buddy: COUNTRY-STYLE WHOLE-WHEAT PITA
2008-09-02 03:08:00
Bread Baking Babes' Kitchen of the month is located at Ilva from Lucullian Delights. Ilva chose a COUNTRY-STYLE WHOLE-WHEAT PITA. A great choice, I baked it for today's lunch. As Lien Karen said, easy to make and a treat for hungry boys. Just right for mine on their first school day. We stuffed it with salad, tomatoes, cheese and spicy minced meat. The boys had 3 each! The recipe can be found at Ilva. I used fine ground whole wheat flour. Technorati Tags: Bread Baking Buddy
Sweet Strawberry Shortcakes
2008-09-01 14:40:00
Sorry I've been so absent folks - between work and taking care of my family, I'm so exhausted that I feel pretty drained of the will to live...UGH! Okay, so that's a bit of an exaggeration, but the honest truth is that spare time to blog is a bit of a rare commodity at the moment, ... (follow the jump to read the rest)
Tropical Apricot Bread
2008-08-17 10:00:00
If you think that when it comes to bread your choices are white or wheat I'm going to expand your mind a bit today. One of my favorite little cook books that I picked up more than a dozen years ago at a Sam's Club down in North Dakota is Entrees from Your Bread Machine by Donna Rathmell German.It's not fancy, it's not big--no pictures--and cost me all of something like $5 but it's been a terrific investment because I've used so many recipes from that cook book over the years. Here's a modified recipe from one of the many terrific bread recipes in that book. Note that there isn't a lot of sugar added to the dough because the nectar and dried fruit has so much sugar already.1 1/2 cups apricot nectar2 tablespoons butter1 teaspoon salt1 tablespoon sugar3 1/2 cups all-purpose flour3/4 tablespoon of yeast1 cup (give or take) of diced, dried tropical fruit mix (mine had shaved coconut, mango, papaya, pineapple and raisins)Make sure the ingredients are at room temperature then pu...
By: Scribbit
Silky soft baked bittersweet mousse
2008-08-03 15:34:00
There is something about the chocolate mousse that makes it irresistable. Rich, fluffy clouds of... (follow the jump to read the rest)
Cassata Alian Sicilian - Baking With Friends
2008-07-22 07:35:00
As promised, here is one of the desserts Chris and I tackled while she was visiting this past weekend, a Cassata Cake, as part of another Bakenista get together. I have to admit that I would have probably passed on this Bakenista shing-ding if Chris had not been in my kitchen. Not much time left for "fun baking-just because" these days and not much room left in the fridge for a big cake like this. We had not really planned to bake that early together again but it looks like the folks at King Arthur got word of our little Skype chats and got interested to check out how we were baking live while spread across the US. Halley, from the King Arthur Test Kitchens blended right in and seemed to enjoy the experience, and it seems that we were all trying to be on our best behaviour!!From my end, the experience was even better since I had another Bakenista in the kitchen and Italian to boot...how fitting when making an Italian classic, isn't it?! I hope that Chris posts her step by step pict...
Bread Baking Day #12: Small Breads - Stout, Oat and Honey Knots
2008-07-21 09:09:00
Aparna from My Diverse Kitchen chose small breads for this month's edition of Bread Baking Day. Small bread means "Brötchen" in German and there is a wide choice. The "Brötchen" I have already baked you'll find here. I like small breads with whole grains or other grains than wheat. This recipe sounded interesting and just right for this event. A pint of stout awaits a slice of bread and butter, this bread combines all. Again I bought some stout and began to bake. While baking a great smell spread over the kitchen. My family couldn't wait to try the knots, for example with roastbeef and for the vegetarians with cheese The recipe was easy to follow, my oats were already browned within 5 minutes, than the oats began to smoke. I used whole meal spelt. There is a video which shows how to make the knots. -=========REZKONV-Recipe - RezkonvSuite v1.4Title: Stout, Oat and Honey KnotsCategories: Bread, YeastYield: 1 Recipe Ingredients 75grams Rolled oats500ml Stout or ot...
Morning muesli pick-me-up
2008-07-14 09:07:00
Whether you call them granola bars or muesli bars, the fact is that many companies make millions... (follow the jump to read the rest)
Bread Baking Buddy: Breadchick's Dark Onion Rye
2008-06-24 10:31:00
Bread Baking Babes' Kitchen of the month is located at Mary from The Sourdough. Mary chose a mixed rye bread (52/48) with molasses and onions. As a German food chemist I can't name this a pumpernickel. The German Pumpernickel is accurately defined in the guidelines for baking goods, they have a legal character. You may only call a bread Pumpernickel, if it meets this standard: Pumpernickel wird aus mindestens 90 Prozent Roggenbackschrot und/oder Roggen-vollkornschrot mit Backzeiten von mindestens 16 Stunden hergestellt. Wird Pumpernickel aus Vollkornschrot hergestellt, so stammt die zugesetzte Säuremenge zu mindestens zwei Dritteln aus Sauerteig. That means 90 % of the flour must be (whole) rye and it must be baked at least for 16 hours. Karen and Lien had to overcome some difficulties with their rye flours. I never had difficulties to duplicate an American recipe. I always substitute Roggenmehl Type 997 for light rye, Roggenmehl Type 1150 for medium rye and whole rye for d...
Luscious Lemon Slices
2008-06-15 11:50:00
Move over, Nigella, I've already declared my new baking goddess to be our own Aussie Belinda... (follow the jump to read the rest)
Hay hay - whoops, it?s almost Donna Day!
2008-06-08 15:39:00
Bugger me, getting into my new hobby of crocheting means that blogging really has taken a... (follow the jump to read the rest)
Baking soda catches cancer
2008-06-03 17:38:00
From The Engineer: A chemical commonly called 'baking soda' which is found naturally in the body could be used to detect cancer with magnetic resonance imaging, according to Cambridge researchers. Traditionally magnetic resonance imaging - or MRI - detects water and fat in the h
Bargain Bonanza - Dancing Deer Baking Co. Prices Won?t Leave Your Wallet Ba
2008-06-03 07:00:00
Every once and a while, I bust open my mammoth 75th anniversary edition of The Joy of Cooking and flip to the cookie recipes. You can’t call yourself the Cookie Champ until you’ve attempted and perfected more than 10 recipes. So far I’ve mastered only 3 - sugar cookies, gingerbread cookies, and butter cookies. Calling all ...
Clog those arteries with some fried chicken and slaw! Or not?
2008-05-29 11:40:00
If there is one fast food chain which I have a weakness for, it's KFC. Granted, I only crave it... (follow the jump to read the rest)
Daring Bakers: Let Them Eat Cake?at L?Opera!
2008-05-28 15:07:00
I want to start off by saying this is by far my favorite Daring Bakers Challenge yet. Why? Well, true to its name… It was very challenging, and it was a lot of firsts for me as well: first buttercream (that worked), first mousse (that worked), first time making almond flour and first time making dulce de leche. So after creating this cake, or 15 mini cakes, in my case, I felt really really accomplished and super happy about how delicious they were. So thank you very much Lis and Ivonne, our fearless founders for this wallop of a pastry! So here we are, just getting back from our wedding (there was cake there) and then our fabulous honeymoon in Jamaica (yes, there was cake involved there too) and when I check to see what the DB challenge for May is, I am faced again, with cake. Opera Cake to be exact, and when I printed out the directions and it was 9 pages long, I almost passed out from spiking glucose levels!!! BUT, I had missed the challenges for March and April and I was n...
A little bit of naughty, a little bit of nice
2008-05-23 16:07:00
There's no hiding the fact that I love my muffins - little handheld delights that can hold together... (follow the jump to read the rest)
Bread Baking Buddy: Poîlane-style Miche
2008-05-22 00:00:00
The Bread Baking Babes stroke again: A Fridge Full of Food (Glenna), Bake My Day (Karen), Cookie Baker Lynn (Lynn), I Like to Cook (Sara), Lucullian Delights (Ilva), My Kitchen in Half Cups (Tanna), Grain Doe (Gorel), Notitie van Lien (Lien), and the kitchen of the month: What Did You Eat (Sher) baked the Poilane Style Miche from Peter Reinhart's classic cookbook The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. I was a recipe tester for one of his books and sometimes I found his recipes a bit aborious and long-wided. So I began with my own starter no named but "he" because the gender is male in German. I have this starter for a long time and I am not fond of large starter amounts in the fridge. I keep my starter (about 70 grams ) in this glass and I used 30 grams of it to feed "him" up with 90 grams water and 90 grams Weizenmehl 550 on Monday to begin with the firm starter yesterday. It is said that Reinhart used sifted medium ground whole wheat flour, tha...
Cheese Stuffed Crusty Bread - Baking With The Gals
2008-05-19 06:42:00
Remember when a bunch of crazy gals decided to revisit a cinnamon bun recipe by making the Cinnabon knock-offs a few months back thanks to a recipe that Lisa provided? Well, another type of breadish yummy bake got into our mail boxes last month and this time Mary was tempting us with promises of hot cheesy bread on a quiet Saturday afternoon. Gruyere Stuffed Crusty Rolls from the King Arthur Flour site to be precise. Was I game? You bet I was...so where Lisa, Ivonne, Stephanie, Laura-Rebecca, Sara and Kelly. When I said I'd join in the fun I had no idea that the day in question would turn out so...weird.Before I tell you more about it though I have to say that I may not be the most eloquent blogger today or the most "happy" one...The reason why our "Cheese Bread" day was weird is the same why I am feeling awkward posting today. B.'s band mate L. has been sick with cancer for over two years now, the same one that took my brother away, the same devastating oesophagus cancer. A coupl...
Free Honey Baking Kit
2008-05-19 04:37:00
The National Honey Board presents the Honey Baking Kit. This compilation provides assistance to incorporate honey in an industrial baking process. There are technical tips, market research results and even formulations. Link
Golden Orange Cake (Delights of Blogging)
2008-05-17 18:20:00
Every now and then while surfing the blogosphere a recipe comes up that catches my fancy to such an extent that I cannot wait to try it out. I am very very impatient to try it out and feel good only after I have made it , tasted it and passed my verdict on it. In my rush to create the new dish I sometimes also oversee the fact that I do not have one or two of the ingredients mentioned in the original recipe. I convince myself that I can substitute something with something else that is available at home at that time. Well what happens is that sometimes my substitutes work and sometimes they are a real flop. But thankfully this time my efforts were rewarded beautifully. The recipe that caught my fancy this time was Orange Cake from Meeta's What for Lunch Honey. As usual Meeta's photograph of her cake was so enticing that I could practically taste the cake in my mouth just by looking at the pic and secondly the recipe was so simple that even a clumsy baker like me could not have gone...
Baking a Batch of Demotivational Posters
2008-05-12 20:47:00
What’s this? People on the Internet are still confidently striding into the 21st century, sublimely convinced that they are the champions who can conquer the world? Well, I’ll just have to see if I can fix that… Image Sources: absolutely everywhere.
How sweet are these Green Tea Sweets?
2008-05-12 15:16:00
Apologies for the lack of updates - for those of you who haven’t figured it out yet, I... (follow the jump to read the rest)
Free Honey Baking Kit
2008-05-08 15:39:00
http://www.honey.com/foodindust-ry/bakingsaleskit.asp -for baking professionals and honey industry members
Baking Powder:Single Acting? Double Acting? What is the difference?
2008-05-06 23:56:00
There are two types of baking powder. The basic difference between the single acting and the double acting is the time it takes them to react. Either ultimately work as well as the other. The single acting baking powder begins to release the gas as soon as it becomes wet while the double acting releases ...
Happy Hazelnut Heaven
2008-05-06 04:27:00
I’ve said it before, and I’ll say it again. I love nuts. Macadamias, pecans, walnuts,... (follow the jump to read the rest)
How to Make Homemade, Gluten Free Baking Powder
2008-05-05 14:27:00
I don’t know if you are freaky about baking powder or not. I am because I don’t like the aluminum factor. Some people are allergic to gluten, though, and need to make sure they have a gluten free baking powder. Now, Rumford’s is very good,and it is gluten free and aluminum free, but it ...
Baking Like Blanche Dubois
2008-05-05 04:36:00
When I was organizing my photos this weekend, I came across a fair number that I’ve never used in blog posts. Not sure why; maybe it’s that my (relatively new) blog-related compulsion to photograph virtually every dish I cook, bake, or eat has produced a backlog.  It also struck me that I’ve always depended on the kindness of strangers  to provide inspiration, unique recipes, or novel combinations of ingredients that often direct me in my cooking and baking exploits. And what better way to acknowledge their inspiration than to showcase some of these photos–and their recipes–here? Since I began my ”Total Health” kick just over a week ago, I’ve steered clear of most sweets, including my greatest desire, chocolate. I have to admit that the restriction feels a tad less torturous this time than during the WOCA, when I would have hopped on the nearest streetcar named “Chocolate” and happily gone wherever it took...
On My Shelves: The Sweet Melissa Baking Book
2008-05-04 20:09:00
Thanks to the kind people at Viking Studio/Penguin USA, I found a copy of Melissa Murphy's The Sweet Melissa Baking Book in my hot little hands.The Sweet Melissa Baking Book: Recipes form the Beloved Bakery for Everyone’s Favorite TreatsBy Melissa MurphyViking Studio (Penguin Group USA Inc)240 pages; $27.00I’m a bit of a sucker for baking books. Big, little, pie-centric, cake-focussed, full-colour and glossy, home made and photocopied, around the world in 400 pages, wham, bam, bake it ma’am—if I’m not careful my rickety shelves would tumble under the weight of those instructions that list piebirds, spring-form pans and recommend strips of baking parchment. They don’t have to be patisserie-perfect, but it’s usually a treat to read tips and tricks of those who’ve dedicated a part of their lives in pursuit of all things made of fat, flour and sugar (with the occasional fruit or nut tossed in for good measure). Melissa Murphy’s collection of her bakeshop’s treats, T...
Butter vs Shortening in Baking
2008-04-30 18:04:00
Yesterday, Judi.0044 asked me about whether and when you can substitute shortening for butter in baked goods. I have a lot of experience in this area with cookies, and some with cakes, so I?m happy to pass along what I know.In general, you can substitute shortening for butter in equal amounts in baking recipes (not the frosting or icing, though?yuck). Shortening yields higher, lighter-textured baked goods, which is sometimes preferable to butter (depending on what you?re making).Butter naturally has some water in it; shortening doesn?t. Cookies made with shortening and no extra water added, for example, are higher and lighter, while butter cookies are flatter and crispier. This is because butter has a lower melting point than shortening, causing them to spread faster and more in the short time it takes to bake a cookie. If you use shortening, but want an effect closer to butter, add 1 and 1/2 teaspoons water for every 1/4 cup of shortening.But, of course, the elephant in the room he...
Lame Baker
2008-04-27 16:13:00
I’m usually a good Daring Baker. I may wait until the very last minute to do a challenge but I’ll get it done and, more importantly, get it done right—which means no cheating on the recipe rules. But not this time. See, this go-round I got lazy and by Saturday night when we got ...
Nigella and our new favourite cookies
2008-04-27 02:46:00
The collective family sweet tooth is a difficult b*stard to satisfy. We like things that are a bit... (follow the jump to read the rest)
Baking Terms
2008-04-23 02:34:00
Baking TermsBeatTo combine ingredients vigorously with a spoon, fork, wire whisk, hand beater or electric mixer until the ingredients are smooth and uniform.BlendTo combine ingredients with a spoon, wire whisk, or rubber scraper until very smooth and uniform. A blender or food processor may also be used, depending on the job. BoilTo heat a liquid until bubbles rise continuously and break on the surface and steam is given off. For a rolling boil, the bubbles form rapidly and will not stop forming even when the liquid is stirred.FoldTo combine ingredients lightly while preventing loss of air by using two motions: Using a rubber spatula, first cut down vertically through the mixture. Next, slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Repeat these motions after rotating the bowl one-fourth turn with each series of strokes.GreaseTo rub the inside surface of a pan with solid shortening, using a pastry brush, wax paper or paper towels, to preve...
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