What are you baking?
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Maggot
The Cake of Liberty
Made some more and managed to get a photo this time.
seeformiles
Lost in the wood
Made a lemon and ginger Deutsche käsekuchen yesterday (my Grossmutter would be proud). While not up to her standard, it’s been gobbled up with unseemly haste (as you can see) and is infinitely preferable to all that Easter chocolate
BoatieBird
Well-Known Member
Is that like a baked cheesecake seeformiles?
seeformiles
Lost in the wood
It is indeed a baked cheesecake. My gran would have made a pastry base but I used crushed digestives and butter as a shortcut. The cheese she would have used would be Quark but I just used full fat soft cheese from Aldi.
BoatieBird
Well-Known Member
seeformiles
Lost in the wood
May Kasahara
take me to the feeling
Red velvet cake. This is definitely going to be the thing that kills me.
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
I made some milk bread rolls.
Kind of came out alright.
Kind of came out alright.
existentialist
Tired and unemotional
They look nice.
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
They are really rather good. Looked like it was going a bit brown on top too quickly so I covered it lightly about half way through.
Roughly based on this recipe. . .
Japanese Milk Bread Rolls
Soft, pillowy bread rolls made using a special Japanese technique.
King bread flour, just normal plain flour. Don't know what dry milk is so used oat milk. Doesn't sound like it was important. I also used about a quarter of the amount of sugar, as the amount in the recipe sounded absolutely insane. . . must be an american thing.
Anyway, it's absolutely delicious.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
They are really rather good. Looked like it was going a bit brown on top too quickly so I covered it lightly about half way through.
Roughly based on this recipe. . .
Japanese Milk Bread Rolls
Soft, pillowy bread rolls made using a special Japanese technique.www.kingarthurbaking.com
King bread flour, just normal plain flour. Don't know what dry milk is so used oat milk. Doesn't sound like it was important. I also used about a quarter of the amount of sugar, as the amount in the recipe sounded absolutely insane. . . must be an american thing.
Anyway, it's absolutely delicious.
I'd assume that dry milk is powdered milk - Marvel etc.
They look lush!
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
I guess so. I'm not getting that just for 14g.
Turned out fine though.
Might rise better with more warmth and perhaps actual flour bread. . . but yes, I'll make it again, they only weird bit I suppose is making the roux at the beginning (which I did with cornflour instead of flour for some reason).
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
More biscuits.
Lemon, orange rind, crushed almonds and some coloured round sprinkley cake things I found in the cupboard.
Lemon, orange rind, crushed almonds and some coloured round sprinkley cake things I found in the cupboard.
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
. . . . and some rather nice Japanese milk rolls.
They smell rather good.
I must have measured the flour wrong. They took far far to long to kneed, and I just kept adding flour until it worked. Last time it was a breeze.
It was also quite hard to get them to rise, no sunbeams yesterday. I ended up sticking them over a heater. . . however, whatever happened, they ended up being about twice as fluffy as last time.
They smell rather good.
I must have measured the flour wrong. They took far far to long to kneed, and I just kept adding flour until it worked. Last time it was a breeze.
It was also quite hard to get them to rise, no sunbeams yesterday. I ended up sticking them over a heater. . . however, whatever happened, they ended up being about twice as fluffy as last time.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
This might be a daft question, but it never hurts to ask:
I found a cake recipe that I want to try, however the recipe calls for it to be baked in 2x sandwich tins - however I do not actually have any sandwich tins and want to use 1 deep cake tin to make a deeper cake (same diameter though).
Anyone know how to adjust the cooking temp and time to account for this? (Am guessing slightly lower temp, longer cooking time but unsure).
I found a cake recipe that I want to try, however the recipe calls for it to be baked in 2x sandwich tins - however I do not actually have any sandwich tins and want to use 1 deep cake tin to make a deeper cake (same diameter though).
Anyone know how to adjust the cooking temp and time to account for this? (Am guessing slightly lower temp, longer cooking time but unsure).
belboid
Exasperated, not angry.
Yeah, I’d guess at dropping 190 to 160 (or equivalent) and adding 50% to the time, but it does all depend on exactly what cake, oven, tin etc
Alternatively, cook the 2 cakes separately (not very energy efficient, but won't need and adjustments to time or temp).
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Yeah I was thinking this, but the idea of washing the cake tin in between goes is sapping my will to bake at all
Also not sure I'd be able to divvy up the mixture evenly if I didn't have 2 tins the same size available at the same time, which would again affect cooking times.I do need some sandwich tins tbh, I'll have a look next time I am in a shop that might have some. There is no rush. I am having one of those "I fancy baking something soon but can't decide what" moments and have been back and forth trying to decide anyway, but I did find a rather nice looking recipe for chocolate cake that I actually have all the ingredients for* but it was for sandwich tins.
*(I don't have much of a sweet tooth and don't bake cakes often, so don't keep a wide range of ingredients in for cake making - nor tins for them
)
RubyToogood
RubyTwobikes
I think I would keep the temperature the same but start off with 45 minutes time wise then test with a skewer to see if it comes out wet. Obviously don't bother with the skewer if it still looks wobbly. You may want to think about putting a bit of greaseproof paper or foil over the top of the cake to stop it getting too brown.Yeah I was thinking this, but the idea of washing the cake tin in between goes is sapping my will to bake at all
I do need some sandwich tins tbh, I'll have a look next time I am in a shop that might have some. There is no rush. I am having one of those "I fancy baking something soon but can't decide what" moments and have been back and forth trying to decide anyway, but I did find a rather nice looking recipe for chocolate cake that I actually have all the ingredients for* but it was for sandwich tins.
*(I don't have much of a sweet tooth and don't bake cakes often, so don't keep a wide range of ingredients in for cake making - nor tins for them
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Oh I like the idea of covering it, I was worrying about it burning on the top but that could work.
Anyway I've decided against doing it right now and will see if I can get some new sandwich tins anyway - just as I don't do cakes that often it's not a priority iykwim, but that isn't to say they'd never get used!
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Thanks Saffy - yeah I used to have them and used them for big Yorkshires - the ones where you serve everything inside the thing (yeah yeah you can share a Yorkshire that size too apparently!) God I love Yorkshire pudding. They eventually got wrecked though, they don't last forever.
I think Morrison's which is within walking distance do the sandwich tins for £3 each, but I do need to go and buy some Retsina from the big Sainsburys and they also do a great meat-free range which OH appreciates, so I may take the bus there soonish.
(yeah yeah you can share a Yorkshire that size too apparently!) God I love Yorkshire pudding. They eventually got wrecked though, they don't last forever.I think Morrison's which is within walking distance do the sandwich tins for £3 each, but I do need to go and buy some Retsina from the big Sainsburys and they also do a great meat-free range which OH appreciates, so I may take the bus there soonish.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
I finally got some sandwich tins for the chocolate cake recipe I mentioned I was wanting to do. I am some way into it and I feel as if there has been some sort of conversion error (have been following the metric measurements on the page, rather than US cups) as I have a LOT of cake batter. Like really a lot, more than is going to go in the 2 sandwich tins it is suggested that you bake it in. Thankfully most cakes tend to freeze well before being decorated as I think I might have to cook this in batches and freeze some for future use 
Is it possible to store uncooked cake batter in the fridge overnight and then give it a whisk before baking tomorrow? Not sure I have the energy to deal with 2 batches of cake baking and cooling tonight!
Is it possible to store uncooked cake batter in the fridge overnight and then give it a whisk before baking tomorrow? Not sure I have the energy to deal with 2 batches of cake baking and cooling tonight!
