What have you baked today?

PhGage

kah22 wrote: »

One final suggestion for anyone making these slices keep the size of your slice to something like the small Milky Way bar.

Thanks for the tip, I may try these later today although I have a feeling that we'll share your reaction to the sweetness. Today's baking schedule is:
soft white baps
oat crackers
flapjacks
(maybe lemon treacle slices)
peanut butter cookies
lemon drizzle cake x2
gingerbread

Update: Baps, crackers, flapjack, lemon drizzles x3 & gingerbread x3 were fine but the lemon treacle slices just wouldn't cook (more than 1hr and still not set right) - although the tin was notionally the right size I might try a different one next time.

Possession

Today I'm making platters of sandwiches and sausage rolls for a school party, so other baking is on hold.

Soworried

Today I am baking mini mince and onion pies. These will be muffin size.

Cheese straws for snacks.

Chicken curry pasties with lo from last nights dinner.

Also a puff pastry square using up odds and ends.

debbiedebt

I've just made some Ready Brek banana muffins and some pastry which is resting in the fridge. Later I'm going to make a quiche with leftover roast veg, pie with leftover chicken, rhubarb pie and 2 apple crumbles. This will all go in the freezer.

marmiterulesok

kah22 wrote: »

Let me know how it goes. I'm thinking of changing the amount of Golden Syrup in the next batch I make (if I make) from 675g golden syrup to 575g golden syrup

I'm hoping that will do two things: 1. Make the product less sweet, at the moment it is far to sweet for my taste. 2. Make the product that little bit firmer and easier to handle. In my original batch the slice was overly crumbly and came apart to quickly. I'd also think about increasing the amount of bread crumbs, again to help firm up the bar, but I'd like to hear opinions.

I would reduce all the quantities for the topping,but in proportion,so for 2 egg yolks,that would mean:
-270g golden syrup
-40 mls double cream
-90g bread crumbs
-36g butter etc.

Do you think if I reduced the quantities more and used 1 egg yolk plus the appropriate amounts of the other ingredients,it would still work?I don't live in the UK,and golden syrup is a bit tricky to get hold of,hence my reticence!

[Deleted User]

I made taplady's Lemon drizzle cake and it was delicious,so easy and quick to make Thank's for the recipe

pinkypig

Bread rolls and pizza base. Not long out of the oven and smell soooooooo nice I might have to sneak a bit before dinner!

kah22

marmiterulesok wrote: »

I would reduce all the quantities for the topping,but in proportion,so for 2 egg yolks,that would mean:
-270g golden syrup
-40 mls double cream
-90g bread crumbs
-36g butter etc.

Do you think if I reduced the quantities more and used 1 egg yolk plus the appropriate amounts of the other ingredients,it would still work?I don't live in the UK,and golden syrup is a bit tricky to get hold of,hence my reticence!

An interesting question. The reason I’m thinking of reducing the amount of Golden Syrup in the recipe is that I found it way to sweet and it didn’t seem that firm. So I’m figuring that if I only reduce the amount of Golden Syrup the recipe will be less sweet and that little bit firmer.

As regards reducing all the ingredients in proportion, yes you could do that but you will still get the same sweetness, and remember you will also have to reduce the size of your cake tin but still maintain a reasonable thickness.

When I see a recipe I like my first few attempt are always to stick 100 per cent to the recipe and the instructions. After I’ve done that on one or two occasions I have a better idea what I can play around with it, how I could make more or less, or what I can substitute e.g. margarine for butter.

Marmiterulesok while I’m really keen on Gordon Ramsay’s recipes now that I’ve had a go at baking his Lemon Treacle Slice to be honest I wouldn’t be going out of my way to track down the Golden Syrup if it wasn’t on my normal supermarket shelf.

marmiterulesok

kah22 I'm like you,I like to try a recipe first before making any modifications,but it uses over a tin of golden syrup.I'll keep it as a 'try it one day recipe',but might go ahead and do one with reduced quantities.

I don't think that I would mind it being so sweet if it had a thinnish topping.

I'm going to do some baking tomorrow.I think I might do a vinegar cake.:)

Soworried

Soworried wrote: »

Today I am baking mini mince and onion pies. These will be muffin size.

Cheese straws for snacks.

Chicken curry pasties with lo from last nights dinner.

Also a puff pastry square using up odds and ends.

Made all these plus a big tray of millionaire shortbread.