The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies, Cakes, and Pastries

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Mmmm.... sweets!

Bakingfanatic's picture

Croissants and pains au chocolat: is there anything more thrilling to conquer?

January 12, 2015 - 11:43am -- Bakingfanatic

Being something of a croissant and pain au chocolat addict, in terms of both eating and making, I make a batch at least fortnightly. Is there much more thrilling in baking than when all that careful and loving work yields those magical layers as they bake?

I am sure I am not alone in that I could happily sit and watch them flake up through the oven door?

I made this batch the other day and took most of them into work: mercifully they were devoured, with just a few stray flakes remaining!

Abelbreadgallery's picture

Bolos de arroz. Portuguese Rice cakes

January 12, 2015 - 2:57am -- Abelbreadgallery

Bolos de arroz. Portuguese Rice cakes. 125 gr sugar, 70 ml oil butter or margarine, 3 large eggs, 150 grams of rice flour, 50 g of wheat flour, lemon or lime zest, and 8 grams of baking powder. Mix in this order, the sugar with the fat until emulsified. Continue mixing, adding the eggs one at a time. Add the rice flour, lemon zest, wheat flour and baking powder. Bake at 180 degrees C until cooked.

gmagmabaking2's picture

We 3 gmas made "donuts"

January 2, 2015 - 7:36am -- gmagmabaking2

We had fun bringing in the New Year... reminiscing about the old one... (the year, not one of us!)... and making donuts while watching the Rose Bowl Parade from satellites and TVs spread halfway across the country... fun times... Barb's donuts and apple fritters lead us in... appropriately since she is our lead baker! She continues to lead us down the path of flour, water, salt and yeast... sourdough and all imaginable good stuff!

Here are her other pictures...

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