Baking quick questions

jackieblack

Has it cooled? And have you managed to extricate it from the tin yet?

AlwaysHappy

Well, I banged it and shook it a bit with a cooling rack underneath and it came out - its not a looker!! Half of it was intact but the other half has been sandwiched together. It tastes ok, and fortunately as it is a honeycomb effect that hasn't been spoilt. It tastes ok. After I had banged and bashed it I read about the teatowel trick so will try that if there is a next time!! Many thanks.

JulieGeorgiana

mioliere wrote: »

When I was learning cookery at school, we were taught to stand the cake tin on a wet cloth for a few seconds as soon as it was removed from the oven; it works a treat!

I've read this, tried it... and it does work

asparagus1968

making muffins today, I have loads of SR flour in, but no plain, recipe says plain flour plus baking powder....
can I just use SR or will that ruin them?

thanks in advance

[Deleted User]

S/R flour IS plain flour with added baking powder, that will work just fine!!! Hope the muffins are delicious, Lyn x.

krlyr

I follow lots of US based recipes which call for plain flour + baking power and salt. I always substitute for self-raising and have never had a problem

Ches

I use SR Flour for everything except yorkshire pudding.

asparagus1968

oh goody!

so, I just don't put in the baking powder?
lime curd muffins here we come

krlyr

I omit salt too if the recipe calls for it (in the flour part) - it's added to plain flour with the baking powder as a leavening agent, but self-raising will have its own.

trolleyrun

Funnily enough, the other day I wanted to make some gf cupcakes/muffins and the recipe called for SR flour and I only had plain. I found a "recipe" for making SR flour and it worked a treat I'll post it later if anyone is interested.