What are you baking?
- Thread starter kittyP
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crustychick
doo-woop-de-doo
going to try to bake soda bread today - it's for an Irish themed evening tonight and THE PUBLIC will be eating it. ANd we have no buttermilk, it might all go wrong!
Want.
Good idea - quite a bit of work to it, but not that expensive as a Mother's Day present.
Hardly any work in either, really. The only faff is having to sieve the curd - and that's only because my sieve is a heap of muck. I really shoud buy a new one. Might do that this week.
They were lush, too. Yum.
Ty, both!
I've been on one since buying an electric hand whisk bc Artichoke saw something she wanted to eat on TV
The recipe was off the back of a bag of flour. I was *amazed* it worked, bc before folding in the flour it looked like the eggs / butter / lemon juice / sugar had either curdled or separated. Pleasant surprise when it came together!
Miss Caphat
I want it that way
the texture looks awesome!
recipe?
recipe?
Is in the bin, with the flour bag...the texture looks awesome!
recipe?
Uh, top of my head...
Cream together 250g softened butter, juice & zest of one (large) lemon, 200g caster sugar.
When white & fluffy (or a separated, curdled mess in this instance), slowly add 3 large eggs that've been whisked in a separate bowl, whisking the whole fat bastard ugly curdled mess all the while.
When it looks like an irredeemable catastrophe and you've just got to the point of thinking "I really should bin this but it'd be a shame to bin those ingredients," sift
Then put all the (by now alarmingly smooth / beautiful) mix into a lined, greased, 1kg / 2lb loaf tin. Bake at 170c for 45-60 mins, until the middle of the top bounces back when you gently prod it.
It was Sainsbury's TTD "sponge flour," btw. Which I think is just particularly finely powdered self-raising. (We only had 125g after abusing it for other projects, so used 50% normal self-raising). It seems to have some slightly odd properties. Like, rolling out Sainsbury's cookie dough mix on it makes them snappy / crispy / brittle, whilst on usual flour they become chewy spongy.
Miss Caphat
I want it that way
thanks.
any particular reason you have to fold it with a metal spoon? I've never seen that in a recipe before.Of all the people to ask, the bloke who made his first ever sponge tonight by following a 75 word recipe off the back of a flour bag probably isn't the best startthanks.
Three of the 75 words were definitely fold, metal and spoon, though.
Also, I really did whisk the fuck outta it. And left the butter, sugar, lemon etc on a mid-heat radiator a couple of times to soften before re-whisking it, bc it did look like a bloody awful failure (and the recipe said "put the softened butter..." at the start, and I was kinda worried that I was using fridge fresh. Which I thought might've been why it looked separated / awful).
Miss Caphat
I want it that way
Of all the people to ask, the bloke who made his first ever sponge tonight by following a 75 word recipe off the back of a flour bag probably isn't the best start
Three of the 75 words were definitely fold, metal and spoon, though.
Also, I really did whisk the fuck outta it. And left the butter, sugar, lemon etc on a mid-heat radiator a couple of times to soften before re-whisking it, bc it did look like a bloody awful failure (and the recipe said "put the softened butter..." at the start, and I was kinda worried that I was using fridge fresh. Which I thought might've been why it looked separated / awful).
yeah, using cold butter will do that. But it looks like it came out great anyway!
so, that is mysterious about the metal spoon. I will have to investigate.
toggle
wobbly
considering that was all I used my breadmaker for, i'm wondering if i want to keep it now i got a kenwood chef.
pound shop were knocking out silicon loaf 'tins' a few months ago, so i've got a few of those
crustychick
doo-woop-de-doo
this was amazingly easy! four loaves made and all eaten along with irish stew. a german lady even asked for the recipe. wish I'd taken photos!
BoatieBird
Well-Known Member
Metal spoons - from what I can remember from home economics classes as school it's something to do with wooden spoons knocking the air bubbles out, but metal spoons not doing this so you get a lighter result.
trashpony
Hag
That's how it starts trashy
That's more or less what I remember being taught too. I think the reason is that a newish wooden spoon's got thicker sides, so it's going to crush the mixture down a bit more than a thin metal spoon, no matter how deft you are.
FWIW I use a metal spoon when folding egg white for mousse, meringues, omelettes, or swiss roll mixture, but the rest of the time I use the wooden spoon with which the creaming was done. The cakes still end up light enough.
Miss Caphat
I want it that way
That's more or less what I remember being taught too. I think the reason is that a newish wooden spoon's got thicker sides, so it's going to crush the mixture down a bit more than a thin metal spoon, no matter how deft you are.
FWIW I use a metal spoon when folding egg white for mousse, meringues, omelettes, or swiss roll mixture, but the rest of the time I use the wooden spoon with which the creaming was done. The cakes still end up light enough.
good to know
I'll have to get some metal spoons
No need - I just use a dessert spoon or soup spoon.good to know
Well, seeing as the cake was fine without that 50g of flour, maybe you should write/print the recipe, with the amount of flour you actually used?<snip>e2a: looks like I forgot 50g of flour
Oh, no. I followed the recipe in the picture.Well, seeing as the cake was fine without that 50g of flour, maybe you should write/print the recipe, with the amount of flour you actually used?
But binned it before anyone asked for it, so tried to recall it from memory.
It's in my above account of the recipe that I forgot 50g of flour, by listing 250 instead of 300.
Thanks for clarifying that then.
fractionMan
Custom Title
I made fairy cakes stuffed with cherry jam and dark chocolate yesterday. They were awesome.
