Cookies, Cakes, and Pastries
I recently received a new Ankarsrum (replacing a Bosch Universal to which I could not warm). Yes, I am on the learning curve and trying to put it through its paces with as much bread as I can justify making. Here's a question: I am used to making pate a choux in my KA with the paddle and know how to tell how it's done. What about with the Ankarsrum? It is really a kind of thick-ish batter. Does that mean that I should try the cookie paddles and the plastic bowl. Somehow the roller doesn't seem right for this application. Any ideas?
I am having issues with a recipe and am looking for some solutions. Twp problems are that they are a bit grainy and some seem to get this thin film "white" coating on top of them. I am not sure if it is a heat/mixing issue or a problem with the recipe i.e ratios it self.
White sugar- 112g
Brown Sugar- 112g
Vanilla- 1 tsp
Baking soda- 1/2 tsp
Baking powder- 1/2 tsp
Veg, Shortening- 112g
Semi sweet choco. chips- 150g
350 degrees for 10-12 min.
Barb's lemon bars lead in... actually our sister Barbra has the blessing of a mini family reunion this week. Her son and his wife and kids are up visiting from CA and so, her daughter-in-law chose the "bake" today... good job, Margarita! Barb used link below for these amazing looking lemon bars.
I have never stored cookie for long periods of time as they are usually gone rather quickly, I was wondering what would be the best way to go about this?
Would it be better to mix the dough and scoop out individual servings freeze them and put them in containers or to bake them let them cool and then store and freezer them.
1) Would there be a difference in taste between those 2 methods?
2) Does it make a difference whether they are stored in glass containers, plastic, or ziploc bags?
When we were checking out the Favorite Recipes on the Home page, we looked at a few bread ideas... and tossed ideas back and forth through text and cyberspace... but then we came across the Blueberry Cream Cheese braid and had to have it... My sisters did marvelous braiding... and I learned from my mistakes... The beauty of all this is that the mistakes taste as good as the successes... (unless you are adding lots of salt to Cheese cake!, LOL)...
Helen's finished braids are the lead in and here is her crumb...
What would be a good recipe that can be made ahead of time and keep? Something that would be good for brunch in individual servings think cream puffs or macarons . I would like to make it the night before.
Hi Everyone - First post here; so go easy on me!
Long story short; In the past few weeks my attentions have been turned to nailing down my Beignet recipe with a view to selling commercially; however nothing I do can quite get me to the same gnarly, shattering and crisp exterior, with delicate, light and soft pillowy interior that I've had the pleasure of eating at Cafe du Monde over the years.
Ah Croissants, how you perplex me.
I'd be massively grateful for some diagnosis on my croissant crumb. After a couple of attempts I feel I've got the layering but the large air bubbles evade me still.
The photos are actually from a batch made with pastry flour so the low protein could be the problem - they didn't rise at all really during proofing.
I've been getting similar results with AP flour though and when I use Central Mills Artisan Bakers Craft I seem to get too much gluten even if I don't knead, with bubbles all over the place during rolling.