Baking quick questions

lostinrates

rosie383 wrote: »

You haven't ruined it, don't worry, it'll wash.
The trick is easy........ put it on a baking tray BEFORE you fill it up. That's the easiest way.

yesm but it on the tray, and on the oven shelf! and pour in from a measuring jug if its a pourable mix....I always spill en route to the oven therwise

rosie383

No, that's a good idea about the measuring jug! I am always trying to put ladlefuls of choc muffin mix in mine, and dribbling it all over.
Sometimes I just don't think of the obvious!!! Right, that's it. Off to make some choc muffins now!

rosie383

So, guys. Any idea about why my pastry has been breaking up? ( See post no 409 above please) I want to make minced beef pasties or chicken ones later and don't want to be fighting with it again!!!!

Primrose

It could be you need a little more water but it's also possible the fat is not doing a very good job of holding the pastry together, This sometimes happens to me. I find that putting a teaspoon of vegetable oil into the pastry, along with with hard fats can help make it a little more pliable.

rosie383

Now, that sounds like a good idea. I'm off to strip the meat off my chicken carcass and try to make a filling for some pasty type things. The oil would give a wee bit more liquid without the toughness.

ksh123

rosie383 wrote: »

You haven't ruined it, don't worry, it'll wash.
The trick is easy........ put it on a baking tray BEFORE you fill it up. That's the easiest way.

#
Thanks for your replyh. sorry to be thick, but are you saying put it in the oven ON the baking tray? Or just use the tray for stability in which case it will be the same problem.....:cool:

ksh123

lostinrates wrote: »

yesm but it on the tray, and on the oven shelf! and pour in from a measuring jug if its a pourable mix....I always spill en route to the oven therwise

Very good idea. Thank you.

ksh123

Re the muffins I was making: Want to know a little secret? Promise you won't tell anyone? Keep it just between me and you.
Its very embarrassing....but at 5am when I decided to make the cup cakes I dicovered I needed sunflower oil. Well, it was way at the back if this ridiculously long ground floor cupboard which requires the finder to almost crawl inside. I can't do that cos I'm disabled and I didin't think my daughter would appreciate waking up just cos I was in a baking mood.
So not to be undone I decided to use OLIVE OIL I just didn't give a thought to the taste, Yuuurrrrrkkkkkkk! Muffins residing in recyling bin and I can still taste the stuff. Honestly I amaze myself sometimes

bees**knees

ksh123 wrote: »

#
...but are you saying put it in the oven ON the baking tray? Or just use the tray for stability in which case it will be the same problem.....:cool:

I find that standing silicone baking items (of any sort) onto a firm metal baking tray before filling and then putting the whole lot into the oven is by far the best way otherwise you find yourself juggling and it will all end up on the floor or (even worse) all over the oven.

Primrose

I'm totally against these silicone baking tins and cases. In my experience they are high cost and simply do not stay sufficiently rigid to be able to handle them safely at high temperatures without the risk of the contents spilling all over the floor.