Baking quick questions

[Deleted User]

I used to have a lovely glass rolling pin by sadly it got broken and I couldn't believe how much a new one cost so now I use a wooden one but stick it in the freezer for half an hour to get it really cold for when I roll out the pastry.Works just as well. I did use a very cold glass milk bottle for awhile as well before I bought my new rolling pin.

Olliebeak

JackieO wrote: »

.... I did use a very cold glass milk bottle for awhile as well before I bought my new rolling pin.

For years my pastry bore the words 'Property of United Dairies' embossed into the surface !

luce181

HI, hoping someone can help me here,
I've found this recipe... in the instructions it says to sieve in baking soda but in the ingredients it doesn't mention baking powder :eek:

Anyone have any idea how much baking soda I should use?

Here is the recipe:

Banana and Walnut Loaf
75 g soft margarine
110 g caster sugar
1 egg
225 g plain flour
4 medium bananas
Grated orange rind
Grated lemon rind
50 g walnuts
Preheat oven to 180°C. Mix the margarine, sugar and egg together in a large mixing bowl. Sift the flour and baking soda into the mixture. Whisk this all together until thoroughly combined. You may want to use an electric whisk. In a separate bowl, mash the bananas into a pulp. Add this, the lemon, orange rind and the walnuts into the bowl and whisk again. Transfer the mixture into a greased and lined loaf tin. Bake the loaf on the centre shelf on the oven for around 50 minutes or until the loaf is golden and springs back when pressed. Leave to cool in the tin and then turn onto a wire cooling rack. Serve spread with lashings of butter!

TIA Lucy x

Penelope_Penguin

luce181 wrote: »

Anyone have any idea how much baking soda I should use?

Naughty Abel and Cole They've left it out of the recipe. I'd use about 2tsp, or SR flour would be easier

Penny. x

luce181

Thanks Penny, think I'll try with SR flour then!

mouseymousey99

After working my way through a few loaf tins came across these:-
http://www.lakeland.co.uk/bread-tins-(as-used-by-delia)/F/keyword/loaf+tin/product/5624_5625
Fab Fab - just what I wanted - you get proper loaf shaped bread....

billieboy_2

mouseymousey99 wrote: »

After working my way through a few loaf tins came across these:-
http://www.lakeland.co.uk/bread-tins-(as-used-by-delia)/F/keyword/loaf+tin/product/5624_5625
Fab Fab - just what I wanted - you get proper loaf shaped bread....

They look just like the ones I had years ago when I used to do Delia's quick loaves recipe, three at a time. Thought I'd never come across them again.:T

bargainbird

IGNORE I FORGOT I BOUGHT CUP MEASURING SPOONS THINGYS.....

Need to convert
1/3 cup of Oil
1 cup of milk
1 cup of Oatmeal
1 1/4 cups of flour
1/2 cup raisins

3/4 cup of milk

Many thanking yous x

hamper

Hello!

Recently I've been trying my hand at making cookies - Oat & Sultana, and Oat & Choc Chip.

They're lovely and soft when they're warm, but when they cool they go quite hard and crunchy. They're still delicious, but to stop them all getting devoured before they've even cooled, I would love to know how to make them stay soft!

Any advice?

CCP

I've never tried it myself but you could try wrapping them in a clean tea towel while they're still warm. I read somewhere that doing that keeps bread rolls soft - don't know if it works with cookies, though!