Baked anything tasty lately?

Sabre0001

Attempted to make a salted caramel and chocolate marble loaf with nutella drizzled on top. However, I added rolos to the salted caramel batch (had them in cookies recently and they worked well despite some cookies oozing caramel out of the oven which later solidified).

Ended up with a tasty goopy mess at the bottom of the loaf tin and a cake that I had to perform some surgery on. Thankfully the cake itself was nice in the end.

RacoonQueen

Does anyone have a recipe or good substitute for ’chocolate pudding mix’? Often see it in recipes I like the look of but never tried to emulate it, is it like angel delight??

New Home

Pudding mix is usually made with cocoa, sugar, vanilla if you want to, and as a thickener either corn starch (unmodified), potato starch or wheat starch. All are easily found in health food shops. Corn starch can be found in normal supermarkets, too. You'll recognise the first two because they're even "thinner" than icing sugar, but if you squeeze the bag the starch will squeak (i.m.o, wheat starch is the "heaviest" and tends to leave an aftertaste of uncooked flour if you don't boil the mixure for a good few minutes, while the others aren't as strong).

To make the pudding you'd then add cold milk (not hot or lumps would form) to the dry ingredients a bit at a time stirring it in well, then cook the mixture like you would a custard. If you add more milk (or less corn starch), using the same principle you can make thick continental hot chocolate.

For the pudding, for one litre of milk you'd need approx 8 tbsp of cocoa, 8 tbsp of sugar, and 4 tbsp of corn/potato/wheat starch (and vanilla, if you like), so for your recipes it'd be a matter of changing the quantities of the ingredients proportionally.

Shenshen

RacoonQueen wrote: »

Does anyone have a recipe or good substitute for ’chocolate pudding mix’? Often see it in recipes I like the look of but never tried to emulate it, is it like angel delight??

Not angel delight, more like chocolate custard.
You can find it in Polish shops very easily. It's in individual sachets, usually called budyń.

RacoonQueen

I went onto youtube to look up recipes and apparantly I'd already watched this video

https://www.youtube.com/watch?v=53G4Rn88pR4

Dizzyblonde

I made four mini batch loaves today for the first time. They were surprisingly authentic, both in taste and texture. My tin was a bit big (8 inch) so I had to make it smaller using cardboard and tinfoil, but I'll invest in the right size now it's turned out so well.

sdp

looks great, I have plenty of butter here! what recipe did you use?
Thanks

enda1

Dizzyblonde wrote: »

I made four mini batch loaves today for the first time. They were surprisingly authentic, both in taste and texture. My tin was a bit big (8 inch) so I had to make it smaller using cardboard and tinfoil, but I'll invest in the right size now it's turned out so well.

pic snip

I'd recommend making the form yourself (having it made by someone) out of untreated pine. It's just one piece of wood cut into four and screwed together and gives a magnificent flavour and aroma to the bread. Plus you make it to the exact size you want.

My Mam made 2 forms this way after a recommendation from the DIT culinary school after she did the baking diploma there.

Lovely looking bread by the way

Dizzyblonde

sdp wrote: »

looks great, I have plenty of butter here! what recipe did you use?
Thanks

I used this one, it's very straightforward: https://gastrogays.com/batch-loaf-bread-week/

enda1 wrote: »

I'd recommend making the form yourself (having it made by someone) out of untreated pine. It's just one piece of wood cut into four and screwed together and gives a magnificent flavour and aroma to the bread. Plus you make it to the exact size you want.

My Mam made 2 forms this way after a recommendation from the DIT culinary school after she did the baking diploma there.

Lovely looking bread by the way

Thanks, I'll definitely look into doing that

B0jangles

Dizzyblonde wrote: »

I made four mini batch loaves today for the first time. They were surprisingly authentic, both in taste and texture. My tin was a bit big (8 inch) so I had to make it smaller using cardboard and tinfoil, but I'll invest in the right size now it's turned out so well.

That crust looks absolutely perfect!

RacoonQueen

Made delicious Bakewell blondies and Biscoff blondies last week (both Jane’s Patisserie recipes) but didn’t get a photo. Today the cupcake Jemma NYC choc cookies, made the dough last night and had it frozen for 24 hrs, they turned out perfectly. Made the non choc version tonight but they spread too much, dough not cold enough maybe.

Gloomtastic!

For the weekend that it is, MrsG! made a Chinese Steamed Sponge Cake.

Here’s what’s left of it.

RacoonQueen

I got the hello cookie tough book back in October, but had t a. Handed to get stuck into it. Got a bottle of pasteurised egg whites last week and then heat treated a bag of flour during the week, so all about the edible cookie dough for a few days now

First made the ‘signature’ one, baked up what was left last night and defo better raw, but I did overcook them. :pac:
Today threw together the brownie cookie dough. Will bake a couple up later too, raw it’s fab!

Obvious Desperate Breakfasts

Cheese scones. Probably technically too brown but I like ‘em that way. One of my saucepan steamers is what I’m using as a cooling rack. I also use them as spatter guards on the frying pan because they let steam escape while really reducing spatter. Multifunctional!

Minnie Snuggles

Special dessert made for a special birthday, chocolate molten lava pots, they are requested for almost every birthday in this house .

[IMG][/img]

Day Lewin

Had to make the refreshments for teabreak this evening.

Knocked together some Lemon Brownies, one-bowl, one pan mix. No creaming or rubbing in or any of that: just sift the drys, add the wets - go!
Recipe from youtube "Jenny can cook"

Oh my lord, so lemony!

Went down like snuff at a wake. I'll be doing that one again!

Michellenman

First time baking in a long time!

A vanilla sponge, super light but very structurally sound, great for layering!

https://www.biggerbolderbaking.com/vanilla-birthday-cake-recipe/

Sandwiched and frosted with a dark chocolate Italian meringue buttercream that is almost mousse-like. I’ll never frost with regular buttercream again, this is just too delicious.

https://preppykitchen.com/how-to-make-italian-buttercream/


One of the best things I did last year was buy a tiny little cake tin to bake my left over batter and stop me over filling my larger tins. And it also means I get a tiny cake to keep when I’m baking bigger cakes for others. Win win

mvl

it's been a while since I made this, kids love it: walnut bejgli (Hungarian recipe).
- can also be filled with poppy seeds.

Cheshire Cat

mvl wrote: »

it's been a while since I made this, kids love it: walnut bejgli (Hungarian recipe).
- can also be filled with poppy seeds.

That looks amazing! Is there cinnamon in the filling?

mvl

Cheshire Cat wrote: »

That looks amazing! Is there cinnamon in the filling?

it can be with cinnamon too, but I didn't use any in this one.

dough: 500g flour, 200g butter, 150 ml milk, 2 egg yolks, 70g sugar, bit of salt, 1 lemon grind, 1 tsp vanilla, 10g yeast (used the pizza program on my bread machine)

filling for above:
- 250g ground walnut, 70g sugar, 100 ml millk, 70g raisins, 1 lemon grind, vanilla (start milk to boil with sugar and raisins, then mix all together)
- 250g ground poppy seeds, 70g sugar, 100 ml milk, 70g raisins, 1 lemon grind, vanilla
(as I didn't have enough poppy seeds, I had 500g walnut for the filling)

this might give 4 rolls / brush top with egg yolk before baking (~ 35 mins at 180 celsius - had baked them in individual tins)

Boards.ie: Mark

As it's Boards' birthday, I made a cake

Vanilla cake with lemon curd and a vanilla buttercream icing. For full disclosure, it was supposed to be a confetti cake, but the sprinkles melted :rolleyes: Hmmmm...So now, it's a green birthday cake. Baking can be a pain sometimes Does anyone have advice how to avoid this - or does it come down to brand of sprinkles?

Michellenman

It’s the sprinkles unfortunately! The American jimmys sprinkles are the only ones I’ve found that work well! The others turn to mush and dissolve pretty fast!

It’s looks great though, I bet it’s tasty!

phormium

Confetti sprinkles work better as they are bigger, don't dissolve, yes the American jimmies are best but the confetti ones are a good alternative.

Ryath

Made pizzas this evening so had a good bit of dough left so made focaccia with it.

von Smallhausen

Ryath wrote: »

Made pizzas this evening so had a good bit of dough left so made focaccia with it.

Never thought of that, I usually end up sticking it in the freezer for use another day, they can last for 3 months.

Sabre0001

Whipped up a lemon mousse over the weekend (and got to play with a KitchenAid for the first time - strange experience, found myself just hovering over it thus undoing one of the main benefits of it). Crushed up some biscuits (not homemade - boooo!) and melted down chocolate to layer this. Left people with a choice of strawberries or raspberries to top.

Have to clean up presentation, but happy with how they turned out. Didn't want to keep people waiting so just grabbed my glass and another for a photo

Sabre0001

Made a Swiss Roll for the first time over the weekend. Sponge is really light - will definitely have to use that simple recipe again for other purposes.

leahyl

Looks divine Sabre001

I baked a carrot cake last night and looked like it turned out lovely....until it got stuck in the tin and when i finally got it out, it fell apart Think it might still taste ok though.....I had made icing to go on top and my mum "put it back together" and iced it...so might try some later :pac:

Sabre0001

Certainly the most ambitious thing I've tried! Biscuit base, chocolate swiss roll sponge, raspberry jelly, lemon mousse and a Swiss meringue buttercream. And homemade dark chocolate truffles to go with it! Some changes that I would make, but very happy with how it turned out (I've been watching far too much of Zumbo's Just Desserts!)

donnacha

Baked a malteser cake with one of the kids yesterday. It called for malt in both the buttercream frosting and the cake mixture. Kids loved it!