Remoska cookers (merged)

shopndrop

I also use McDougall's sponge flour. Just think it makes them nice and light.

FROSTYFRECKLE

Just made Vixtress fat free & egg free cake - delish. Only added half a cup of sugar and added fresh mango and stem ginger in syrup instead of pineapple. It is quite dense but yummy.

npsmama

organic_wanabe wrote: »

mix lightly with a fork until you have a mixture that you can tip out onto a floured board.

Many thanks for your details!

What consistency should the dough be?

jprettypicture2

Just had veggie mince, onion and gravy cooked in a Pyrex dish and jacket potatoes. I so love this cooker and used it every day since I have brought it about 3 weeks ago.

westcountrymaid_2

:beer:

westcountrymaid wrote: »

Thanks for this, think I'll have a go in the remoska this afternoon, I did make some when i first got mine they were ok ish but reading this I know now I kneaded and handled the mix far too much so will have a go again.

Just made these and they were lovely, only had cheap tesco flour in and no castor sugar but they were still nice and light. Will try them with the sponge flour next time and bake some for my inlaws served with jam and clotted cream.

organic_wanabe

npsmama - The consistency should be not too wet but all the ingredients should be incorporated. If it still look a bit dry I add a bit more of the liquid and if it gets too wet then I just add more flour. However, don't add all the liquid as that will be too much. You should have enough left for an egg wash. Yesterday even after the egg wash I had a bit leftover. I put it in the fridge, added another egg this morning and gave DS scrambled egg on toast for brekkie. Nothing goes to waste if I can help it!

westcountrymaid - glad they worked for you. I am not great at explaining things that I tend to do without thinking.

By the way, recently Tesco were selling the McDougall's Sponge Flour for only about 45p (half price) and so I stocked up on it - bought about 18 packets! Strangely there was no mention of it being a special offer and their '00' flour which I use for my pizzas was still full price.

npsmama

Well I guess I just have to accept that baking scones disagrees with me! tried again - 4th attempt in 2 days - and yet again a failure. This time they were fairly light but didn't taste good at all.

I've tried - I'll now move on to something else or I shall never wish to even hear the word scone again!

organic_wanabe

npsmama - I am the same with Artisan Bread. Tried it a few times (though not in the Remoska) and mostly it was a disaster - never as good as my normal bread and yet most people were having great results. I just never figured out what I was doing wrong.

Just a thought - the scones do need a little salt, did you remember to add it? Also, some people forget the sugar because it does not go in until after you have rubbed in the butter. I leave my container of sugar very visible as a reminder. I usually serve them with only jam.

npsmama

I need to make meringues...but i guess they're probably not going to work in the remoska...what do you think?

westcountrymaid_2

npsmama wrote: »

Well I guess I just have to accept that baking scones disagrees with me! tried again - 4th attempt in 2 days - and yet again a failure. This time they were fairly light but didn't taste good at all.

I've tried - I'll now move on to something else or I shall never wish to even hear the word scone again!

I don't think scones taste of much at all really, (well mine don't lol)maybe you could add a bit more sugar if you've got a sweet tooth or some dried fruit. Have you tried them with jam or butter? Or make cheese scones.....