What have you baked today?

lizalloareds

just made a batch of twinks hob nob they are lovely, well i had to try one

stef240377

Just about to go in the oven are 2 family sized Steak and kidney pies that have cost less than a pound to make as the meat was whoopsied in Asda and a bakers dozen of jam tarts with the left over pastry.

nikki_angel

Brownies in the oven.

jonni3000

Hob nobs, chocolate biscuits & a dozen oven bottom muffins.

lisa26_2

I've just taken a chocolate yogurt cake from the oven. It's the recipe from MrBadExample's post and it looks and smells divine!!

Gingernutmeg

I made another batch of these - Dan Lepard's Rocky Road Rock Cakes. They're disgustingly addictive (and very nice made with Basics 27p dark chocolate!)

kah22

bellaquidsin wrote: »

Two large loaves and a dozen rolls made with 2lbs Doves Farm Organic Wholemeal and one third strong white flour, to keep the cost down. I used to use 100% wholemeal. Thinking to try Mr. S. strong wholemeal instead of DF to bring the cost down even further, and may even try substituting basics plain flour for the strong white flour - cheaper still.

Would be interested to hear if anyone has done this and with what rate of success. I make my bread by hand by the way.

Oh, and I also made a batch of date scones using a third basics SR flour to two thirds Allinsons wholemeal,

Bella

I've had a go at substitution Sainsbury's basic plain flour for the strong white flour and had, pardon the pun, mixed success. On two occasions the results were fine on the third the bread collapsed in the middle. What sort of results have you had?

Delia puts it like this:

What the cook needs to know is that there are three types of wheat grain – hard, medium and soft – and the flour they yield will contain something called gluten. In order not to get too technical, gluten can be described as something like chewing gum.Soft grains produce ordinary chewing gum, which will stick somewhat, but hard grains produce something more like bubble gum, which means air can be incorporated and the gluten will stretch and expand into bubbles. Thus, when it comes to baking pastry, biscuits or cakes, what you need are very light-textured, soft grains containing the chewing gum variety, but for bread, when the action of the yeast needs to rise the dough, you need hard wheat – the bubble gum variety.

read the rest of her article HERE
I suppose my third batch just hadn't enough bubble gum

Kevin

kah22

I'm having a go at making my first cheesecake this Saturday and I'm using Gordon Ramsay's RECIPE.

Now the cheesecake seems relatively easy to make but there is just one little thing needling me and I'm hoping for some advice. Ramsay says:

When ready to serve arrange the mandarin segments on top and carefully remove the cheesecake from the tin.

If it turns out well I'm taking it to my sisters house on the Sunday as I know she'll be having some guests - but what's the best way to transfer the cake to a large plate without damaging it :question: The plated cake will then go inside a large plastic box.

As a by the way how long can a cheesecake be kept for before going off?

Kevin

puss14

Sorry no idea how long cheesecake lasts as Im not a cheesecake type of girl:D Yesterday I made jam drops from a recipe of the internet which use custard powder. They were nice but not as nice as my mums, but my OH still managed to demolish them onite. I also made cheese biscuits (basically cheese sticks recipe off here but I added chilli powder to half of them which was a nice addition), which were also demolished- more by me tho:o The HM bread lasted loger and I froze the other half of the loaf. No baking today as Im not feeling too great and unfortunately need to clean the house, well bits of the house in 10 min spurts as all I can cope with.

bellaquidsin

kah22 thanks for that info, I have not tried plain white flour in my bread yet and won't do if it's likely to sink, it would be a shame to ruin the bread for the sake of saving a few pennies.

Bella.