Baking quick questions

Penelope_Penguin

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I've been asked for a thread where people can ask Quick Questions and share tips on baking.

Please do a search first to see if there's already a thread that answers your query, or where your tip fits. Otherwise, this is the place :T

Penny. x

Mrs_Weasley

help, i am wanting to make my own pastry but i'm worried its not going to turn out OK!! can i make pastry in my food mixer thing (never used in 2 years!!) or is it better to do it by hand?

Thanksmrs w xxx

Mrs_Weasley

Phew! that was quick

This works wonders for me....

When baking buns, cakes, biscuits etc after i have measured my marg/butter into the mixing bowl i microwave it on defrost for 10/15 seconds until its just started to run a bit then continue with recipe as normal....perfect everytime

mrs w xxx

Penelope_Penguin

Mrs_Weasley wrote: »

help, i am wanting to make my own pastry but i'm worried its not going to turn out OK!! can i make pastry in my food mixer thing (never used in 2 years!!) or is it better to do it by hand?

Thanksmrs w xxx

I prefer to make pastry by hand, as I like to feel what I'm making. However, if you have "warm hands", or are unsure, a food processor works well :j

Word of warning - using a mixer, it's all too easy to add too much water, so take care you don't end up with a soggy mess

Penny. x

Addiscomber

I prefer to use a food processor or my Kenwood Chef, depending on how much I need, but that is because I don't like getting my hands mucky . Using a machine is also a lot quicker, especially when I am in a baking mood and needing industrial quantities.

I used to fight shy of making pastry as mine never seemed to roll out well. I decided to experiment and for me the lightbulb moment was finding a guide to how much water to add - I wasn't using quite enough - allow between one and one and a half teaspoons per 25g/1 oz of flour. (I keep a bottle of water in the fridge ready for when I decide to make pastry, but change it regularly.)

jennyjelly

Hi.

Sounds a silly question, but are you supposed to grease silicone bakeware?

I've just bought my first piece, a cake 'tin', and made a microwave sponge in it. The instructions said not to use any 'spray on baking products' so I just put the mix in the dry pan and it all stuck. Maybe I should have used oil or butter?

Hope I've posted in the right place, please move or ignore if not!

thriftlady_2

Jennyjelly, I would have used oil or butter;)

I have another baking tip -after baking a batch of something yummy do not eat them all yourself. It makes you fat. WWs here I come:D

Menolly_2

thriftlady wrote: »

I have another baking tip -after baking a batch of something yummy do not eat them all yourself. It makes you fat. WWs here I come:D

And THAT's the trouble with getting a breadmaker LOL! The bread is soooo much nicer than the stuff from the supermarket that I'm sure we eat way too much of it.

Sorry.......back on track..........my mum always used to say "keep things cool for pastry and comfortably warm for bread" - her pastry was always light and scrummy and her bread was awesome!! So when you are rubbing the fat into the flour for pastry, use fingertips only. Or use the food processor like Penny says - I haven't got one but fortunately I DO have very cold hands :rotfl: .

When you roll the pastry out, if you can use a cold surface (like a marble board) then great, but do use a light touch with the rolling pin. Cold is best - I like Addiscomber's tip about keeping the water in the fridge and I would make sure the fat (whatever you are using, lard/margarine/butter) is cold too - makes it far easier to rub in IMHO. As to the quantity of water, this can vary depending on the flour you are using (flour absorbs moisture from the air, or so I was told, and so the amount of water you have to add can vary from day to day)- it is best to add a little at a time and use a knife blade to mix the rubbed-in flour and water together - as soon as you can start to form a ball of dough, you are there!!

jennyjelly

thriftlady wrote: »

I have another baking tip -after baking a batch of something yummy do not eat them all yourself. It makes you fat. WWs here I come:D

Oh, THAT's where I've been going wrong!!!

Thanks for the answer - I've always been an oven baker but thought I'd have a go in the mw to save on fuel costs. Cake was nice but looked a bit insipid and consequently had to be covered in butter icing ..... shame!

earwig

can i use unsalted butter in a sponge mix thanks

radiohelen

yep...unsalted is fine, remember to add a bit if salt to the mix for flavour - unless you are off salt or making for really little people....:D