What have you baked today?

Sue14

Today I made some pasties for dinner, and some jam tarts to use up the rest of the pastry, then made my first batch of Twink's hobnobs, which are yummy! Had to limit us to 2 each, as we're trying to lose weight, but at least they should last a bit longer if we only have a couple each day!

angeltreats

I've been baking already this morning!

My lecturer at college keeps telling us that bakers (I mean in a pro bakery) tend to use strong flour as opposed to plain or SR for making scones, and that's why the scones you see in a bakery are so much taller than the ones you make at home. Paul Hollywood (from Great British Bake Off) uses strong flour in his scone recipe. So I thought I'd give it a go, and they're right. They are HUGE.

Sultana scones for my lunch today then

rosie383

I like the tip about the strong flour. Will be trying that one!
I haven't baked today yet, as I did a lot yesterday. I made a ginger parkin which was delicious and actually worked this time. Completely different from the horrible brick I made last time!
Choc choc chip muffins.
Cheesy biscuits
Oatcakes.
Today i was to be making mince beef pasties, but realised I only have SR Flour instead of plain, so not sure if they would work.

irishgirl62

I have baked this morning...lemon drizzle cake and rice krispies pops :-)

kinkyjinks

angeltreats wrote: »

I've been baking already this morning!

My lecturer at college keeps telling us that bakers (I mean in a pro bakery) tend to use strong flour as opposed to plain or SR for making scones, and that's why the scones you see in a bakery are so much taller than the ones you make at home. Paul Hollywood (from Great British Bake Off) uses strong flour in his scone recipe. So I thought I'd give it a go, and they're right. They are HUGE.

Sultana scones for my lunch today then

Mmmm guess what I'll be baking later. My scones always turn out rubbish.

rosie383 I've made pastry using S.R. flour before and it worked fine

uolypool

Peanut butter cookies and also Millies cookies.Smell lovely.Woofer is sniffing the air looking up at the cooling tray.Might have to make a sponge cake as well. will make a cornflake tart for pudding tonight with lots of lovely hot custard:drool::drool:

rosie383

Kinks: thanks for that. I will give them a go.

OrkneyStar

Made Tiffin (not strictly baking) and a new recipe from DS nursery recipe book- honey and banana loaf- yum (but has honey and sugar in it so very sweet!).

rosie383

Well, just to report back. I made the minced beef pasties and they are delicious even made with the SR flour. The pastry doesn't seem any different TBH. While they were in the oven, i used the rest of the beaten egg that I was glazing them with, along with another , and made some pink fairy cakes with jam in for my wee one coming home from nursery. she was very happy to have pink buns!

galadriel

angeltreats wrote: »

I've been baking already this morning!

My lecturer at college keeps telling us that bakers (I mean in a pro bakery) tend to use strong flour as opposed to plain or SR for making scones, and that's why the scones you see in a bakery are so much taller than the ones you make at home. Paul Hollywood (from Great British Bake Off) uses strong flour in his scone recipe. So I thought I'd give it a go, and they're right. They are HUGE.

Sultana scones for my lunch today then

Thanks for the tip, I will try that when I get chance.