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The Great OF Baking Thread
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140dave
·Probably posted a picture like this in the past but it’s a rainy Scone kinda day…
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30t1
·I just tried la Viña style cheesecake, very easy and tasty dessert
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time flies
·I went to a work related social gathering and Mrs. Flies made a Bavarian apple tort. Lucky me.
have fun
kfw
have fun
kfw
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30t1
·
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30t1
·
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sxl2004
·Madeleines
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Archer
··Omega Qualified WatchmakerJapanese milk bread...it starts with a roux, which is unusual (at least for me) in bread...flour, instant yeast, milk, butter, roux, salt, sugar, egg.
Formed into a ball, and in a dish to rise for an hour...
Risen...
Divide in 3, roll it and fold it...
Roll it again, place in baking dish, egg wash on top...
Bake for about 30 mins...
The smell is amazing, and it tastes great too...
Will be using some for French toast later...
Formed into a ball, and in a dish to rise for an hour...
Risen...
Divide in 3, roll it and fold it...
Roll it again, place in baking dish, egg wash on top...
Bake for about 30 mins...
The smell is amazing, and it tastes great too...
Will be using some for French toast later...
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p4ul
·Organic wholemeal for herself and bacon butty basics for me.
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marcn
·With the recently acquired Ankarsrum, a Swedish mixer that I’m still on a learning curve with, I’ve been trying out some of our family’s old favorites.
These are our 100% whole wheat peanut butter cookies.
The Ankarsrum:
I didn’t take any photos during the mix, but used the metal bowl and roller/scraper tools. It made short work of the butter and sugar blending stage, and I was surprised by how well dissolved the sugars were.
(Caveat: With this mixer there’s a phase at the start of a recipe where you basically have to perform a few sweeping movements of the roller arm, getting a dough to a cohesive mass. Different but not a difficult step. Comparable, I suppose, to how a stand mixer like a Kitchenaid needs a “stop and scrape the sides” interval.)
Now, the results!
Oven on convection and sheet pans rotated 180 degrees and rack switched at the halfway point.
What happens when you forget to press the dough balls!
These are our 100% whole wheat peanut butter cookies.
The Ankarsrum:
I didn’t take any photos during the mix, but used the metal bowl and roller/scraper tools. It made short work of the butter and sugar blending stage, and I was surprised by how well dissolved the sugars were.
(Caveat: With this mixer there’s a phase at the start of a recipe where you basically have to perform a few sweeping movements of the roller arm, getting a dough to a cohesive mass. Different but not a difficult step. Comparable, I suppose, to how a stand mixer like a Kitchenaid needs a “stop and scrape the sides” interval.)
Now, the results!
Oven on convection and sheet pans rotated 180 degrees and rack switched at the halfway point.
What happens when you forget to press the dough balls!
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Togri v. 2.0
··Wow! Custom title... coolWith the recently acquired Ankarsrum, a Swedish mixer
I have an Ankarsrum as well, same model just in red 😀 Really is the king of mixers.
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Trog
·Friday bread baking..
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sxl2004
·Basque Burnt Cheese Cake
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Stewart A
·Looks interesting - how is the taste? Does the "burnt" baking provide a carmelized flavor?
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marcn
·Swedish Semlor
If you like cardamom, almonds, and whipped cream, well come on over! These have been on my baking bucket-list for at least a year. Honestly, no regrets; they look all fancy-pants but the work isn't so bad.
The buns are fluffy and super soft. The cardamom (if you've never tasted) has a citrus and floral fragrance going for it. I suppose it's a "warming spice", but look at me talking here like I know something. There's a fair bit of cardamom in the dough itself. Inside, the buns are filled with almond paste blended with whole milk to make it soft enough to pipe, and more cardamom. It's a bit like marzipan but a lot less sweet. The cream is just a single ingredient, whipped. No sugar added or anything else; no vanilla, etc. So in an unexpected way, the whipped cream seems to "tame" the cardamom a bit while enhancing the almond flavor. I've seen lots of recipes and videos where whole almonds are roasted and roughly chopped and added to the almond paste for extra texture. That's something I'll definitely try next time.
This recipe is going to be super problematic in this house. Extremely delicious. One bun is filling. A bit of extra work for the whole production, but damn if it's not totally worth it.
If you like cardamom, almonds, and whipped cream, well come on over! These have been on my baking bucket-list for at least a year. Honestly, no regrets; they look all fancy-pants but the work isn't so bad.
The buns are fluffy and super soft. The cardamom (if you've never tasted) has a citrus and floral fragrance going for it. I suppose it's a "warming spice", but look at me talking here like I know something. There's a fair bit of cardamom in the dough itself. Inside, the buns are filled with almond paste blended with whole milk to make it soft enough to pipe, and more cardamom. It's a bit like marzipan but a lot less sweet. The cream is just a single ingredient, whipped. No sugar added or anything else; no vanilla, etc. So in an unexpected way, the whipped cream seems to "tame" the cardamom a bit while enhancing the almond flavor. I've seen lots of recipes and videos where whole almonds are roasted and roughly chopped and added to the almond paste for extra texture. That's something I'll definitely try next time.
This recipe is going to be super problematic in this house. Extremely delicious. One bun is filling. A bit of extra work for the whole production, but damn if it's not totally worth it.
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Togri v. 2.0
··Wow! Custom title... coolCombination of Öland wheat, fine italian wheat and coarse durum wheat.
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Pastorbottle
·Tomorrow I intend to bake meat pies, l should take some happy snaps of the results
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Faz
·Swedish Semlor
If you like cardamom, almonds, and whipped cream, well come on over! These have been on my baking bucket-list for at least a year. Honestly, no regrets; they look all fancy-pants but the work isn't so bad.
The buns are fluffy and super soft. The cardamom (if you've never tasted) has a citrus and floral fragrance going for it. I suppose it's a "warming spice", but look at me talking here like I know something. There's a fair bit of cardamom in the dough itself. Inside, the buns are filled with almond paste blended with whole milk to make it soft enough to pipe, and more cardamom. It's a bit like marzipan but a lot less sweet. The cream is just a single ingredient, whipped. No sugar added or anything else; no vanilla, etc. So in an unexpected way, the whipped cream seems to "tame" the cardamom a bit while enhancing the almond flavor. I've seen lots of recipes and videos where whole almonds are roasted and roughly chopped and added to the almond paste for extra texture. That's something I'll definitely try next time.
This recipe is going to be super problematic in this house. Extremely delicious. One bun is filling. A bit of extra work for the whole production, but damn if it's not totally worth it.
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