Baking quick questions

SavingPennies_2

Great thanks, I thought I was all prepared to bake my cake, would hate to waste it. Cant understand why it would say refrigerate. It looks and smells fine

Ben84

I've never put that kind of thing in the fridge. I guess storage instructions take the cautious route more often than not. Store in a cool dark place seems to be being replaced with store in the fridge as it's less subjective how cool and dark it should be. However, not everyone has these new giant fridges. We still have one under counter fridge for four people, so I know I can't spare the space for all the stuff that suggests keeping it in the fridge and have to guess a bit based on past experience what goes mouldy and what seems to be fine in the cupboards.

Uniscots97

hello, I have a glut of gala apples that need using up and puff pastry. My OH loves Sainsb apple turnovers but trying not to do unnecessary journeys (our Sainsb is 14 miles away). So does anyone have a foolproof easy recipe please?

tjp70

You could try this:

http://www.foodnetwork.co.uk/recipes/easy-apple-turnovers-ru328836.html

How about a low fat version?

http://www.bbcgoodfood.com/recipes/235608/apple-pie-samosas

nuatha

unixgirluk wrote: »

hello, I have a glut of gala apples that need using up and puff pastry. My OH loves Sainsb apple turnovers but trying not to do unnecessary journeys (our Sainsb is 14 miles away). So does anyone have a foolproof easy recipe please?

Don't know the Sainsbury's ones, but the simplest recipe I know is this:
Roll out the puff pastry, cut into triangles, brush with egg, mixed with a little milk, sprinkle with granulated sugar and bake at 220C until golden (approx 15 mins in my oven).
Peel and dice the apples, put in a saucepan with enough water to just cover the bottom of the pan (about 2mm depth) add 2 tablespoons of granulated sugar, and simmer stirring regularly. Depending on how juicy the apples are you may need to add a small amount of water as you go, but basically you are wanting the apples to simmer in their own juice, (If you have too much liquid then slaked cornflour will thicken it) until you have a fairly thick and still lumpy applesauce.
Put one of the baked triangles upside down, spoon on apples, add whipped cream and top with another triangle.
HTH

Uniscots97

Fantastic, thank you

zippychick

how did they turn out? you have me drooling!!!!

ive merged this with baking quick questions

Zip

[Deleted User]

Pls can one of the MSE cooks advise me.

Have tried baking various cakes but keep having the same problem: they don't rise when cooked. I stick religiously to the recipes but always have to cook them for longer than stated or they come out soggy in the middle. Also I'm using silicone baking 'tins' and the outsides of the cake are always over done and crusty. Are metal tins better? Could it be my fan oven is too hot? Today's effort at banana cake tastes lovely but isn't very light

Any ideas where I'm going wrong? Thanks in advance...

scottishf

Might be your oven, I used to have the same problem, but when I got my new fan assisted oven, the cakes come out fab :-)

bossymoo

Hi,

Sometimes it's in the technique. My mum insists hers are lights because she really beats the sugar and butter together, apparently the sugar grains "cut" the butter introducing air. She also beats the egg in a separate bowl and fold that in, then folds in sifted flour. Being gentle at this stage doesn't beat all the air back out.

If you use SR flour, is it fresh? Sometimes if stored awhile it can lose its power, so you may need to add baking powder anyway.

Some people swear by bero flour but I'm not sure. I guess some flours might be better than others?

Fan ovens do need a lower temperature, especially for bigger cakes. Why don't you try making individual fairy cakes till you perfect your batter? Then work on the oven part? Every oven is different...