Cookies in a deck oven.
Hi, we want to start doing some cookies and biscuits in our deck oven, is there any advice for oven settings in regards to temp and top and bottom heat settings? Should I bake cooler than in a convection oven?
Thanks
Hi, we want to start doing some cookies and biscuits in our deck oven, is there any advice for oven settings in regards to temp and top and bottom heat settings? Should I bake cooler than in a convection oven?
Thanks
Hey all,
I assume most of you guy's on this site work in a Bakery of some sort, I am just wondering if any of you who have had success in maintaining a healthy weight, how all of you avoided eating the foods we make in a Bakery?. This is a huge struggle for me. I am gaining weight and it just won't stop.. thanks in advance!.
Oh and the food I eat is obviously strudels, doughnuts, cookies, etc.
Christmas time is coming, time for cookie baking galore. Anise biscotti are one of my favorites - if you want to gild the lily, dip them in melted dark chocolate after they've been completely baked (twice) and cool them on parchment paper -heavenly. I use a recipe form Franco Galli's The Il Fornaio Baking Book - they are tasty with lots of almonds and anise. Remind me so much of my Grandma and a glass of anisette.
Anicini
2 1/3 cups AP flour
1 tsp. baking powder
1/4 tsp. salt
1 TBSP. anise seeds
1 1/2 c. sliced raw almonds
I am working at a small bakery and we are expanding into wholesale accounts. One that we want in particular keeps asking us for a unique pastry, something customers can only get at this spot. I have a few ideas but was wondering what else is out there.
Does anyone have any good ideas for a pastry ideas that are unique? Can be anything from laminated pastries to muffins to yeast-leavened pastries. Use your imagination.
Thanks
Oh, I am so behind in this challenge already. But there is nothing like sugar to motivate one who is motivated by, well, sugar (unless we're talking about my real motivations this summer, which seem to be reading and picking apricots from the local apricot farm....). But back to the sugar motivation -- I think these mini-schnecken are going to be an excellent way for me to use up the not-quite-enough-to-fill-a-jar bits of jam left over from this week's jam-making sessions. What are the rest of you planning on doing?
I love spritz cookies. For me they are forever associated with Christmas, when my mom would make plates and plates of tree-shaped ones, almond-flavored and impossibly addictive. So I'm looking forward to expanding my spritz-cookie repetoire, and also finding a way to expand their presence into non-holiday seasons as well (it's sort of a shame that I only have them at Christmas. May feels so left out!) I also figured that these would be a relatively simple entree into this semester's baking.
Looking forward to this new semester and everyone's experiences!
I have to admit to never even having heard of Black and White cookies until my copy of ITJB came in the mail -- and they look delightful! I'm planning on making these in a heart shape for Valentine's day, and suspect that they will woo my kids and husband well. As always, I'm enjoying everyone's stories and pictures, and look forward to this set, too!
Cookie Monster is a well-loved friend in this house, and so I'm looking forward to making this one. I'm especially intrigued by the idea of making loaves of the cookies, then cutting them when cool -- this isn't a cookie technique common in my family of origin, though I realize it's pretty common elsewhere.
As always, I'm interested in seeing what everyone else comes up with, too!