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Baked anything tasty lately?

14849515354

Comments

  • Registered Users, Registered Users 2 Posts: 7,415 ✭✭✭Dave_The_Sheep


    Taking six months off work for personal reasons. But I want to use the time to get into a few things, baking included - mainly bread / flatbread but some of the stuff you lads post looks incredible and is tempting me. I think I may have asked this before but I can't find the post (thanks boards!).

    Are there any bibles out there for breadmaking, be they books / websites / youtube channels etc? And 'must have' bits of gear? I don't have a mixer, for example.

    I realise practice and failure will be my greatest teacher but I do want to do a bit of research before diving in.





  • Depends what kind of bread you’re making to be honest! 🥲

    you don’t need a stand mixer at all. It’s nice to have though. But going by hand is a good workout too. 🤣

    Essentials I suppose are just a big mixing bowl, a bowl to prove the bread in & a wooden spoon. or a stand mixer with a dough hook if you have one. Oh and a casserole dish/dutch oven/whatever you call it!! Trust me.

    Beyond that if you plan to make sourdough you’ll need a glass jar with a secure lid (like a mason jar) to make your starter.

    Otherwise if you’re following a recipe that doesn’t specify a temperature it’s best practice just to whack the oven to 11. At least that’s what I’ve always been told 🤣



  • Registered Users, Registered Users 2 Posts: 8,625 ✭✭✭Gloomtastic!


    If you have the space, a good stand mixer will outlast the best hand mixer for kneading. Use your hands if you can or else just use no-knead methods.

    Recommend you get mixing bowls with lids to save on cling film usage.

    You could get into sourdough. That’ll keep you busy for a while.





  • I’m hardly “cake boss” but I think this is good?

    it’s red velvet cake with ermine frosting again, but this time, it didn’t break leaving the tin! Huzzah.



  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,024 Mod ✭✭✭✭New Home


    Quick q, @[Deleted User] u - isn't ermine frosting basically a sweetened, vanilla-flavoured bechamel sauce, only thicker?





  • Yes, actually more or less. 🤣

    So to make it you cook sugar, flour & milk until thick, cool it pretty much completely and beat whipped butter into it until it’s creamy and soft.

    it’s almost identical to whipped cream. Not too sweet at all so it would really suit rich cakes, heavy on chocolate for example!

    It was also the OG frosting paired with mahogany cake, what we now call Red Velvet. Which is good cos mahogany cake doesn’t have the same appeal.



  • Registered Users, Registered Users 2 Posts: 9,152 ✭✭✭893bet


    Recipe ? Starter baker with a January resolution to bake something different every month.

    Post edited by 893bet on


  • Registered Users, Registered Users 2 Posts: 6,979 ✭✭✭con747




  • Registered Users, Registered Users 2 Posts: 5,688 ✭✭✭This is it


    I'm not much of a baker so I said I'd start off easy with some brown soda bread. I'll never buy brown bread again!




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  • Moderators, Recreation & Hobbies Moderators Posts: 541 Mod ✭✭✭✭TheKBizzle


    Gluten free Lemon Cookies. A happy experiment that worked out pretty well



  • Moderators, Recreation & Hobbies Moderators Posts: 541 Mod ✭✭✭✭TheKBizzle


    Steak bakes



  • Moderators, Recreation & Hobbies Moderators Posts: 3,999 Mod ✭✭✭✭Planet X


    50/50 Wholemeal.

    Working on Lemon Drizzle cakes. Seems if I make the glaze thicker it would “hold” on the top better. Currently 100 grs. Icing and juice of 1 lemon. Next time I’ll go more sugar maybe. I’ve found that cooling it down in the oven obviates the cake cracking and sinking…….I’ve had that before by taking it out too quickly. Greed 😀.




  • Moderators, Recreation & Hobbies Moderators Posts: 3,999 Mod ✭✭✭✭Planet X


    YT. John Kirkwood. Superb.

    (don’t have a “dough” mixer either)



  • Moderators, Recreation & Hobbies Moderators Posts: 541 Mod ✭✭✭✭TheKBizzle


    I use a bit of golden/corn syrup in my glazes and I find that holds better, looks great though.



  • Registered Users Posts: 637 ✭✭✭ngunners


    They are a Portuguese custard tart. Absolutely delicious but not easy to make perfectly. I tried to make some recently and they didn’t come out half as good as the ones shared here (if appearances are anything to go by).



  • Registered Users, Registered Users 2 Posts: 3,355 ✭✭✭phormium


    For a thicker lemon drizzle icing I would call it more than a glaze if that's what you want put metal bowl over boiling water in saucepan, add icing sugar and lemon juice, start with a little lemon juice not the lot, stir until smooth over the water, it will get a lot thinner than it would mixing cold so might need more icing sugar than usual. Once still pourable and warm pour quickly over cake and smooth, it will set fast and be much thicker than a cold icing.

    I usually do a drizzle first with lemon juice and sugar, real thin watery stuff that soaks in, and then an icing with the icing sugar and lemon juice which stays in place and is opaque rather than thin.



  • Moderators, Recreation & Hobbies Moderators Posts: 3,999 Mod ✭✭✭✭Planet X


    Ah OK........thanks for that. Mine is watery stuff that soaks in then.

    I'll do your icing next time then.



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  • Registered Users, Registered Users 2 Posts: 2,259 ✭✭✭donnacha


    Focaccia



  • Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭The Nal


    Now that looks like proper focaccia. Recipe to hand?



  • Registered Users, Registered Users 2 Posts: 2,259 ✭✭✭donnacha


    Surprisingly easy to make, especially if you have a sourdough starter on the go. You could of course replace the levian with instant or fresh yeast.

    • 100g levian + 400g bread flour + 300g water + 15g olive oil + 7g salt
    • mix in bowl, I just use a spatula until its all well combined.
    • cover & rest in oiled bowl for 30 mins - stretch/fold - rest 30 mins - double fold - rest 30 mins - double fold - rest 30 mins
    • fridge for 48 hrs - bring to room temp - lots of olive oil in baking tin - dimple - proof until doubled in size - another glug of olive oil and a final dimple whilst adding toppings
    • bake at 220 for 25 mins

    Toppings included a red pepper pesto which I added before final dimple. Pre roasted garlic cloves, fresh cherry tomatoes, some rosemary from the garden and a sprinkle of sea salt.

    • just to add its quite a sticky dough at the beginning so I tend to rub a bit of olive oil into the hands before each of the folds.




  • Registered Users, Registered Users 2 Posts: 9,152 ✭✭✭893bet


    Having tried and not been happy with a few no knead breads I changed it up!

    Followed the below receipe! Very happy with the first try! Way better than expected! Next time I will have the pesto and sundried tomatoes in stock.

    https://youtu.be/j9dJEqN017U?si=diPEpw8jqE9HukXD



  • Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭The Nal


    Best no knead loaf yet




  • Registered Users, Registered Users 2 Posts: 6,979 ✭✭✭con747


    Don't expect anything from life, just be grateful to be alive.



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  • Moderators, Social & Fun Moderators, Regional East Moderators, Regional North West Moderators Posts: 12,328 Mod ✭✭✭✭miamee


    I can imagine the sound of the knife cutting through that crust, it looks amazing!



  • Registered Users, Registered Users 2 Posts: 13,915 ✭✭✭✭Dial Hard


    Made khachapuri last night, which is Georgian cheese and eggy bread. It was fab, although I overcooked the egg and it scrambled a bit. Have enough dough to make another one this evening and will hopefully correct that




  • Registered Users, Registered Users 2 Posts: 1,103 ✭✭✭Mr.Wemmick


    Gluten free Lemon drizzle tray bake. I ate far too much of it. Delicious. No icing just soaked it when warm in lemon juice & sugar.




  • Moderators, Recreation & Hobbies Moderators Posts: 3,999 Mod ✭✭✭✭Planet X


    About 20% Wholemeal, splash of Flavahans 😀. Lightly seeded 😀. Did a couple last week, 50/50 Wholemeal, doesn’t rise as much and too crumbly……better off making 50/50 soda bread, which I do.




  • Registered Users, Registered Users 2 Posts: 3,364 ✭✭✭.red.


    Does pizza count as baking? It's bread and cooked in an oven?

    Homemade sauce and dough. Gubbeen chorizo and pepperoni and a splash of homemade hot honey. Very tasty.



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  • Moderators, Recreation & Hobbies Moderators Posts: 3,999 Mod ✭✭✭✭Planet X


    Mary Berry, all in one apple cake…..brillo. Not sweet, nice crunchy edge/crust.




  • Registered Users, Registered Users 2 Posts: 9,152 ✭✭✭893bet


    My first loaf




  • Moderators, Recreation & Hobbies Moderators Posts: 3,999 Mod ✭✭✭✭Planet X


    First time to try “Frosting”…….worked out fine, set pretty hard’ish. Touch of food colouring.

    Lemon Drizzle…..again 😀,




  • Moderators, Recreation & Hobbies Moderators Posts: 3,999 Mod ✭✭✭✭Planet X


    P. Hollywood scones, first time…..mehhhh……could’ve risen more?




  • Registered Users, Registered Users 2 Posts: 3,355 ✭✭✭phormium



    Did you cut them high enough to start with? I think that is the biggest issue with scones not rising enough, they actually don't rise as much as expected, you must start high. I worked in catering for years back when it was student type job and teaching people to make scones the biggest issue was they rolled them out too much, put basically thick biscuits into the oven and expected miraculous uplift. I prefer to not even use a rolling pin as it's too easy go too thin, just pat and I cut an inch at least and sometimes higher, the most they will rise is half again.

    They look like good scones although I'm not entirely convinced about using bread flour for scones as PH does in some recipes anyway.



  • Moderators, Recreation & Hobbies Moderators Posts: 3,999 Mod ✭✭✭✭Planet X


    Probably not…..he recommends 3cm. 11 scones. I had too much scraps left over so probably should’ve rolled higher all right.

    Next time…..


    Appreciate the tips.



  • Registered Users, Registered Users 2 Posts: 2,805 ✭✭✭accensi0n


    Chocolate muffins




  • Registered Users, Registered Users 2 Posts: 6,941 ✭✭✭sporina


    gee not had a choc muffin years - love a white muffin with choc chips - a good one - from a bakery.. not pre packed



  • Registered Users, Registered Users 2 Posts: 3,364 ✭✭✭.red.


    I tried the Gordon Ramsay lemon curd pizza at the weekend, I used whipped cream instead of creme freche and it was fairly tasty.


    I also did one with biscoff spread and marshmallow for the kids, the spread burnt to a crisp first time out so couldn't let the dough get a good char when I did another, this one was delicious.




  • Moderators, Recreation & Hobbies Moderators Posts: 541 Mod ✭✭✭✭TheKBizzle


    Was awake early so knocked up some pancakes and a fruit soda bread.



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  • Registered Users, Registered Users 2 Posts: 6,941 ✭✭✭sporina


    the fruit soda looks fab - my Dad use to ADORE that



  • Registered Users, Registered Users 2 Posts: 2,259 ✭✭✭donnacha


    A white sourdough with some poppy seeds in the crust.



  • Registered Users, Registered Users 2 Posts: 8,625 ✭✭✭Gloomtastic!


    ^ Look at the rise on that! Well done. 😋





  • Strawberry cheesebaked!

    I mean, strawberry cheesecake (baked!). Never made baked cheesecake before so this was definitely an experimental job that I think has worked out okay!!

    Will post some plating snaps tomorrow once it’s chilled down and settled. 😎

    Had a sneaky taste from the corner after it had cooled to room temp before transferring.. oh my 😭





  • Roasted strawberry cheesecake, white chocolate & chocolate Tuile





  • Guinness foam, mint choc brownie. ☘️ 🇮🇪



  • Registered Users, Registered Users 2 Posts: 2,259 ✭✭✭donnacha


    Chocolate & Espresso Sourdough



  • Moderators, Recreation & Hobbies Moderators Posts: 541 Mod ✭✭✭✭TheKBizzle


    Few Jambons



  • Registered Users, Registered Users 2 Posts: 3,364 ✭✭✭.red.




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  • Fresh cream Meringue Roulade, Strawberry Gel, Rose Scented Strawberry Marshmallow, Vanilla Anglaise



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