Baking quick questions

Penelope_Penguin

blahn wrote: »

But I thought this time round I'd do half wholemeal. So I'd be using 2 cups white SR flour and 2 cups wholemeal flour...I have bicarbonate of soda so how much of that would I add, please? Also, does anyone know of a reliable conversion site for cups -> grams? I used a teacup last time but all the raisins sank (can't remember the site I used before.) so I'm kinda wary of doing that again, though I suppose it could have been anything.

Thanks.

Edit: Just realised you're meant to use baking powder but I only have bicarb.
Edit again: I was just reading on wikipedia that acidic compounds induce this, e.g. phosphates, cream of tartar, lemon juice, yogurt, butter milk, cocoa and vinegar. I have lemon juice and vinegar. I don't know if this edit is even necessary but, yeah. Any help appreciated.

OK, as in all the best maths exams, I'll show my working

1 cup flour = 125g. You have 4 cups, so this is 500g (about 1lb).

To convert plain to SR flour needs 1tsp baking powder to 225g flour, so 2tsp in this case.

1 teaspoon baking powder can be substituted for 1/2 teaspoon bicarb plus 1/2 cup buttermilk or plain yogurt.

Buttermilk can be made by mixing a cup of milk with a Tbsp of lemon juice or white vinegar and leaving for 10 mins.

I'd rather cycle to the shop for some SR flour :rolleyes: :rotfl:

I'll look for the cups conversion thread later.

Penny. x

blahn

Thanks a lot! :T A bit fearful of messing all that up so I might try make some time to grab some baking powder early morning. But at least I'll be able to make it either way so thanks an enormous amount, really!

miss_keep_counting

I just baked a banana cake and it didn't rise I opened the oven a few times when it was baking to check on something else I was cooking, is that why it didn't rise?? I followed the recipe and used the right ingredients, may dad said it could be that my bananas were quite big.

Any tips for perfect banana cake?

I really hope the flat one tastes ok :mad:

billieboy_2

I have tried softening butter for baking cakes many times on various settings but it usually ends up part melted while other parts are still hard . What setting do you soften your butter on and for how long, eg 80z butter?

billieboy_2

billieboy wrote: »

I have tried softening butter for baking cakes many times on various settings but it usually ends up part melted while other parts are still hard . What setting do you soften your butter on and for how long, eg 80z butter?

Anyone please?

procrastinator

billieboy wrote: »

I have tried softening butter for baking cakes many times on various settings but it usually ends up part melted while other parts are still hard . What setting do you soften your butter on and for how long, eg 80z butter?

Hi
I put it on defrost for 10 seconds and then look, then do it in 10 sec blasts, sure it only takes one or two goes.

FiftyPents

I tried to make cupcakes for the first time yesterday, and due to the fact my scales are broken, i had to do a bit of guesstimating on the weights.

Basically, the recipe was 2 eggs, 125g castor sugar, 125g plain flour and 125g butter, with bananas mashed in. I mixed all this, put them into cup cases, but after 25mins, instead of looking like cupcakes, theyd just exploded everywhere! Do i need to use self raising to get them to rise more, and what else am i doing wrong?

tessie_bear

thats a shame...i use 1 egg and 50gm of the other ingredients or multiples sr flour is needed to get lift also put them in dipped trays ...they stay where they should be then...hope next time is better

Sweetpeanut

ssshhh! don't tell anyone but i make the best cupcakes, 1 pack of asda SP cake mix, and tub of betty crockers buttercream, believe me my lot can't get enough of them, to all OSers sorry for cheating but, if theres an easy way i normally find it:D:D:D

Barneysmom

Sorry, I can't do it the kilo way, I can only do it the 'old fashioned' way.
4 oz flour
4 oz butter
4 oz sugar
2 eggs.

Always 4, 4, 4, 2 and you can't go wrong. Gas mark 4 for 15 - 18 minutes.
If you mix the butter, eggs and sugar, add the flour last it'll be fine.
I add 2 oz of sultanas too, to pack 'em out a bit more....