Cookies, Cakes, and Pastries
Does anyone have this type of sponge cookie with candid fruit.
I wanted to know if anyone has this type of raspberry cookie receipe
All Butter Whole White Pastry Flour ChocolateOrangHoneyCranappleberry with walnuts and coconut.
Giving the volcanoes a rest, using donut molds instead now. Much easier and provides a larger hole for filling — can accomodate twice as much fruit, muwah ha ha.
My kouign Amann is now proofing and waiting to be bake. For the most part, it has been a pretty straight forward process, the lamination was much easier than croissant due to the amount of butter in the dough.
However what I couldn't wrap my head (hands?) around was the sugar. I recalculated the recipe for two sticks of butter. And get this, the sugar translated to 200grams- 200!(just measuring it out made my jaws drop) . I could not get even half of that in the last tri-fold. The last roll out was also a pain due to the excess sugar separating the dough.
I posted several weeks ago about my unsuccessful attempt to make a croissant, and received much good advice, all of which I have incorporated into my common practises now.
However, even though my efficiency in lamination has improved greatly, the final proving and cooking are still proving very problematic. When I prove the rolled croissants for more than 1 hour they start to rip apart, and eventually in baking, collapse completely. As the picture above shows.
Hi guys, I need your help. I'm on a quest for the perfect chocolate chip cookies. Going for soft and chewy, with nice nutty, browned flavor. Any suggestions?
Recently I've been smitten with babka and can't get enough.
This is a cinnamon babka I made recently. I made enough to take to work and share with family and they sure didn't last very long!
I have the recipe and directions on my blog at http://makebread.net/cinnamon-bun-babka/ - check it out if you're interested and thanks for looking!
I've been looking for a good sourdough waffle recipe, but it seems that both here on TFL and in the googleverse, everyone does two things that make no sense...
A. They use baking soda (or baking powder) in the final mix of their sourdough waffle. That seems to defeat the point of naturally leavened anything. Anyone, back in the day, who did sourdough waffles either didn't have easy access to ale yeast or chemical leavening (whether saleratus/potash, or baking soda) or, more likely, because they had no access to that stuff at all.