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  • FIRST POST
    • Penelope Penguin
    • By Penelope Penguin 16th Oct 08, 8:42 AM
    • 17,087Posts
    • 132,754Thanks
    Penelope Penguin
    Baking quick questions
    • #1
    • 16th Oct 08, 8:42 AM
    Baking quick questions 16th Oct 08 at 8:42 AM
    MSE Official Note:

    We've a new Baking Deals note with the latest baking bargains in. Check it out.

    Back to the original discussion...



    I've been asked for a thread where people can ask Quick Questions and share tips on baking.

    Please do a search first to see if there's already a thread that answers your query, or where your tip fits. Otherwise, this is the place

    Penny. x
    Last edited by Former MSE Andrea; 17-10-2013 at 10:34 AM.
    Sheep, pigs, hens and bees on our Teesdale smallholding
Page 1
  • Mrs Weasley
    • #2
    • 16th Oct 08, 8:42 AM
    • #2
    • 16th Oct 08, 8:42 AM
    help, i am wanting to make my own pastry but i'm worried its not going to turn out OK!! can i make pastry in my food mixer thing (never used in 2 years!!) or is it better to do it by hand?

    Thanksmrs w xxx
    I know i'm in my own world~it's ok they know me here!!!
    "It will be fine" quoted by ....me
  • Mrs Weasley
    • #3
    • 16th Oct 08, 8:49 AM
    • #3
    • 16th Oct 08, 8:49 AM
    Phew! that was quick

    This works wonders for me....

    When baking buns, cakes, biscuits etc after i have measured my marg/butter into the mixing bowl i microwave it on defrost for 10/15 seconds until its just started to run a bit then continue with recipe as normal....perfect everytime

    mrs w xxx
    I know i'm in my own world~it's ok they know me here!!!
    "It will be fine" quoted by ....me
    • Penelope Penguin
    • By Penelope Penguin 16th Oct 08, 8:50 AM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    • #4
    • 16th Oct 08, 8:50 AM
    • #4
    • 16th Oct 08, 8:50 AM
    help, i am wanting to make my own pastry but i'm worried its not going to turn out OK!! can i make pastry in my food mixer thing (never used in 2 years!!) or is it better to do it by hand?

    Thanksmrs w xxx
    Originally posted by Mrs Weasley
    I prefer to make pastry by hand, as I like to feel what I'm making. However, if you have "warm hands", or are unsure, a food processor works well

    Word of warning - using a mixer, it's all too easy to add too much water, so take care you don't end up with a soggy mess

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • Addiscomber
    • By Addiscomber 16th Oct 08, 9:46 AM
    • 977 Posts
    • 1,196 Thanks
    Addiscomber
    • #5
    • 16th Oct 08, 9:46 AM
    • #5
    • 16th Oct 08, 9:46 AM
    I prefer to use a food processor or my Kenwood Chef, depending on how much I need, but that is because I don't like getting my hands mucky . Using a machine is also a lot quicker, especially when I am in a baking mood and needing industrial quantities.

    I used to fight shy of making pastry as mine never seemed to roll out well. I decided to experiment and for me the lightbulb moment was finding a guide to how much water to add - I wasn't using quite enough - allow between one and one and a half teaspoons per 25g/1 oz of flour. (I keep a bottle of water in the fridge ready for when I decide to make pastry, but change it regularly.)
    • jennyjelly
    • By jennyjelly 24th Oct 08, 3:40 PM
    • 1,707 Posts
    • 3,492 Thanks
    jennyjelly
    • #6
    • 24th Oct 08, 3:40 PM
    • #6
    • 24th Oct 08, 3:40 PM
    Hi.

    Sounds a silly question, but are you supposed to grease silicone bakeware?

    I've just bought my first piece, a cake 'tin', and made a microwave sponge in it. The instructions said not to use any 'spray on baking products' so I just put the mix in the dry pan and it all stuck. Maybe I should have used oil or butter?

    Hope I've posted in the right place, please move or ignore if not!
    Oh dear, here we go again.
    • thriftlady
    • By thriftlady 24th Oct 08, 3:56 PM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    • #7
    • 24th Oct 08, 3:56 PM
    • #7
    • 24th Oct 08, 3:56 PM
    Jennyjelly, I would have used oil or butter

    I have another baking tip -after baking a batch of something yummy do not eat them all yourself. It makes you fat. WWs here I come
  • Menolly
    • #8
    • 24th Oct 08, 5:04 PM
    • #8
    • 24th Oct 08, 5:04 PM
    I have another baking tip -after baking a batch of something yummy do not eat them all yourself. It makes you fat. WWs here I come
    Originally posted by thriftlady
    And THAT's the trouble with getting a breadmaker LOL! The bread is soooo much nicer than the stuff from the supermarket that I'm sure we eat way too much of it.

    Sorry.......back on track..........my mum always used to say "keep things cool for pastry and comfortably warm for bread" - her pastry was always light and scrummy and her bread was awesome!! So when you are rubbing the fat into the flour for pastry, use fingertips only. Or use the food processor like Penny says - I haven't got one but fortunately I DO have very cold hands .

    When you roll the pastry out, if you can use a cold surface (like a marble board) then great, but do use a light touch with the rolling pin. Cold is best - I like Addiscomber's tip about keeping the water in the fridge and I would make sure the fat (whatever you are using, lard/margarine/butter) is cold too - makes it far easier to rub in IMHO. As to the quantity of water, this can vary depending on the flour you are using (flour absorbs moisture from the air, or so I was told, and so the amount of water you have to add can vary from day to day)- it is best to add a little at a time and use a knife blade to mix the rubbed-in flour and water together - as soon as you can start to form a ball of dough, you are there!!
    Obedient women are never remembered in History!

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    • jennyjelly
    • By jennyjelly 24th Oct 08, 5:14 PM
    • 1,707 Posts
    • 3,492 Thanks
    jennyjelly
    • #9
    • 24th Oct 08, 5:14 PM
    • #9
    • 24th Oct 08, 5:14 PM

    I have another baking tip -after baking a batch of something yummy do not eat them all yourself. It makes you fat. WWs here I come
    Originally posted by thriftlady
    Oh, THAT's where I've been going wrong!!!

    Thanks for the answer - I've always been an oven baker but thought I'd have a go in the mw to save on fuel costs. Cake was nice but looked a bit insipid and consequently had to be covered in butter icing ..... shame!
    Oh dear, here we go again.
    • earwig
    • By earwig 27th Oct 08, 10:39 AM
    • 1,060 Posts
    • 696 Thanks
    earwig
    quick question cake
    can i use unsalted butter in a sponge mix thanks
    i cant slow down i wont be waiting for you i cant stop now because im dancing
  • radiohelen
    yep...unsalted is fine, remember to add a bit if salt to the mix for flavour - unless you are off salt or making for really little people....
    • earwig
    • By earwig 27th Oct 08, 10:51 AM
    • 1,060 Posts
    • 696 Thanks
    earwig
    thanks for that i will add a little salt to the mix
    i cant slow down i wont be waiting for you i cant stop now because im dancing
    • nesssie1702
    • By nesssie1702 27th Oct 08, 11:51 AM
    • 1,342 Posts
    • 4,384 Thanks
    nesssie1702
    I hope that your cake's turned out well? Using unsalted butter shouldn't make too much of a difference.
    • turfy6
    • By turfy6 28th Oct 08, 11:39 AM
    • 1,479 Posts
    • 5,172 Thanks
    turfy6
    I regularly make pastry and have found this recipe works for me;

    9 0z plain flour, 4 1/2 oz marj or butter, and one beaten egg. Rub the fat into the flour and then gradually add the egg. Place the pastry in some cling film and leave in the fridge for at least 1 hour. Remove after one hour and roll out between two pieces of cling film (really works) roll into flan tin once again place in the fridge for a further half an hour. Place some cling film or parchment paper over the pastry and fill with baking beans bake for five ins, then remove the beans and bake for around15 - 20 mins then remove and fill your pastry case with your filling. Bake as normal.
    • jasmine33
    • By jasmine33 14th Nov 08, 12:11 PM
    • 269 Posts
    • 181 Thanks
    jasmine33
    Muffin mix in fridge
    Can I make up a muffin mix and store it in the fridge for a couple of days? If so, do I have to get it up to room temp or can I just use it straight from the fridge?
    Jasmine
    • Penelope Penguin
    • By Penelope Penguin 14th Nov 08, 12:32 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    I wouldn't recommend it As soon as the liquid hits the raising agent, it gets to work. Afetr 2 days, it'll have lost all its powere and they probably won't rise. It only takes a few minutes to knock up the batter

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • thriftlady
    • By thriftlady 14th Nov 08, 12:41 PM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    I wouldn't recommend it either for the same reasons.

    What you could do though is store the dried ingredients in a covered container. Then just combine fat, milk and egg and mix the liquids with the dry.

    This is quite useful if you want to get a batch made for breakfast. In fact you could store the liquids ready-mixed ina bowl in the fridge overnight.
    • mrs baggins
    • By mrs baggins 15th Nov 08, 7:41 PM
    • 1,275 Posts
    • 642 Thanks
    mrs baggins
    I would have thought so too but I have got a recipe from a US site called 30 day muffin mix and they reckon you can keep it in airtight container in fridge for 30 days. Have not tried it yet though so cant vouch for it
    • bizzylizzy
    • By bizzylizzy 18th Nov 08, 7:55 AM
    • 643 Posts
    • 750 Thanks
    bizzylizzy
    Muffin mixture - in fridge?
    I have found a recipe for blueberry muffins on a BBC website which tells you to put the mixture in the fridge for at least an hour, but preferably overnight. But I have seen posts on here saying they have to be cooked as soon as they are made :confused:
    I haven't made these before, and really don't want to waste the blueberries I have just bought. What do all you experienced muffin bakers think?

    Also, I don't have a muffin tin, just the normal bun tins. Can I make muffins in normal cake cases in the bun tins? If so, how much mixture in each case - do they rise a lot?
    Thank you!
  • the little one
    Hiya
    I'm a regular muffin maker - using the BBC website recipe!

    I find that if you put the mixture in the fridge the muffins tend to rise a little bit more, not sure why I assume it's because of the air in it - similar to making yorkie pud mixture.

    Anyhoo, I've made the muffins straight away and also only leaving the mixture in the fridge for an hour or so, and to be honest there isn't much of a difference!
    In my experience they rise about two inches - not like the whoopers that you find in the shops! (thats using the mixture evenly in a 12 muffin tin)
    Hope this helps x
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