The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies, Cakes, and Pastries

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Mmmm.... sweets!

oskar270's picture

Lemon Curd Filling

April 20, 2015 - 4:44pm -- oskar270

The other day I copied from Internet this Lemon Curd Filling recipe

 1 1/2 Cups Granulated Sugar
1/4 Cup cornstarch
1/4 TSP Salt
1 1/2 Cups Cold Water
6 Egg Yolks, slightly beaten
2 TSP Finely Grated Lemon Peel (optional)
1/2 Cup Juice from 2-3 Lemons
3 TBS Unsalted Butter

 We like this recipe but the next day the top of the filling became like a rubber

 Anyone knows why and what I have to do to avoid this problem?


Lunapequenita's picture

Bernard Clayton Croissant Recipe Help

April 19, 2015 - 6:46pm -- Lunapequenita

Has anyone tried Bernard Clayton's croissant recipe? I have never made them before and tried making the dough with the recipe in his Book of Small Breads, and it came out terribly. The dough was extremely wet. I tried adding more flour but it wouldn't come together as a solid mass at all and was almost like a batter. I tried adding even more flour and when I checked on the next day, it smelled very yeasty and was still very sticky and much too sticky to roll (or so it seems to me). 

fupjack's picture

Making lots and lots of cookies

April 13, 2015 - 7:29pm -- fupjack

My daughter loves it when I make animal crackers.  (really just lemon-vanilla-oatmeal cookies)  I make a lot when I make them, since they go fast, her friends love them too, and animal crackers seem like something you should have in bulk.

However, it's a real pain in the rear to cut out the individual cookies, especially in animal shapes.  I thought about trying to find some sort of roller, like ones for springerle or croissant triangles.  Most of the ones out there are either very expensive, or sorta cheesy.

gmagmabaking2's picture

We 3 gmas did the Meringue-a!

February 10, 2015 - 3:55pm -- gmagmabaking2

The word of the week for our baking was "meringue" take it where it leads you!!! As you can see from the lead in picture... it lead Barbra to Chocolate Chip Meringue Cookies!!! Those ought to be illegal... maybe there ARE illegal in Texas... but in Washington, they look like a hit.  These are all boxed up to take to her grandson's worksite


Chocolate Chip Meringue! Oh my! You have to wonder how well they would mail??? 

leslieruf's picture

Internal temperature of cakes

February 3, 2015 - 8:40pm -- leslieruf

I always use my instant read thermometer to decide when my bread is done. So I have been thinking about applying that to any cakes that I bake.  Is there a definitive reading for this?  I had a look on internet but it comes up with a range of 190 to 210 oF which seems quite a big range to me if you don't  want a gooey centre. 

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.


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