Started by Roswells, Art, May 06, 2019, 02:53:36 PM
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Quote from: Roswells, Art on May 06, 2019, 02:53:36 PMJoin us in our baking journey to create the finest (or at least edible) in baking and pastry.With all the scattered postings about the oven arts I thought we should create a thread dedicated to all things baking.Lately I've been trying to recreate every challenge from The Great British Bake Off show. First I will make the judges version from what they call The Masterclass series then I'll make the winner's version, than I'll make a version that seems like it would be good to me.The Great British Bake Off is one of the few challenge shows I'll watch because it's not annoying. The contestants aren't jerks to each other and they don't focus on drama between contestants.I'll post some pics here of some of what I've made from that show and other baking endeavors.
Quote from: SredniVashtar on May 06, 2019, 03:19:51 PMThere is a shop near me that just sells Portuguese custard tarts. I've never actually had one, are they so much better than the ordinary ones?
Quote from: K_Dubb on May 06, 2019, 03:04:21 PMI shall follow your endeavors with the keenest interest. Never watched that show, though my gluten-free cousin brought it up at Easter, strangely. She also took home the longest arm of one of the braided crosses with colored eggs in them "to give to a friend" hahha
Quote from: Roswells, Art on May 06, 2019, 03:00:59 PMTwo of the things I've made from the Masterclass series have been way too sweet. One of them was Paul Hollywoods black currant* and licorice (liquorice) Swiss roll. The flavors were O.K. but the sweetness killed it for me. Same thing happened with Mary Berry's Orange Cake. Do Brits just like overly sweet things? They seem to think our pies are too sweet.*It's hard to find black currant in the states because apparently it was banned here for 50 years because they were thought (mistakenly) to help spread a fungus that threatened the timber industry.
Quote from: SredniVashtar on May 06, 2019, 03:49:54 PMThis takes me back. I think this goes back to Victorian England.https://www.bbcgoodfood.com/recipes/5562/pineapple-upsidedown-cakeI'm not a baker but I take a healthy interest as a spectator. Has anyone ever had junket? That was a fruit dessert very popular way back. I think they made it with cream and you cut it into slabs.
Quote from: K_Dubb on May 06, 2019, 04:12:52 PMDoes it indeed go that far back? I wonder if it predates the tarte tatin which operates on a similar principle. I kind of want to make it and really brown the bottom like they do the tarte.Junket is new to me, I'm afraid, but if it's anything like a trifle I am all in. Norway has its own version of a trifle made with apples with a name that translates as "wrapped-up farmgirls". And we have a reputation for not being poetic hahaha
Quote from: K_Dubb on May 06, 2019, 04:19:23 PMIt tasted good, though: cardamom, mahlepi, mastic, and a little cinnamon
Quote from: SredniVashtar on May 06, 2019, 04:27:17 PMPerhaps I mixed it up with Victoria sponge, it seems it was invented in the early 1900s. But close enough, really, the old girl died in 1901. I have a book of Victorian recipes and I'll post some of the cake recipes if anyone is interested. Although they would call them 'receipts', 'recipes' being a French word (yeuch!).
Quote from: SredniVashtar on May 06, 2019, 04:31:11 PMThanks, I'll pass.https://www.sealantsonline.co.uk/Products/Mastic-sealants-for-plumbing/EVE046
Quote from: SredniVashtar on May 06, 2019, 04:02:38 PMBlackcurrants (although I haven't had any for years) are really tart and you have to load them with sugar to make them palatable. Liquorice isn't sweet either so I'm not sure how it ended up like that.If I ever try making anything from an American recipe I usually have to halve the ingredients because I find the amount of fat and sugar you use horrifying. I'm not making something that calls for six eggs and four cups of sugar. I'd say that Americans prefer sweeter things generally, but I don't know why Oreos are so popular because they taste of nothing to me.
Quote from: SredniVashtar on May 06, 2019, 04:02:38 PMIf I ever try making anything from an American recipe I usually have to halve the ingredients because I find the amount of fat and sugar you use horrifying. I'm not making something that calls for six eggs and four cups of sugar.
Quote from: K_Dubb on May 06, 2019, 04:34:12 PMBy all means! Any fruitcakes that sound good, or anything using an unusual leavening agent (potash, pearl ash, hartshorn) would be of particular interest.
Quote from: whoozit on May 06, 2019, 04:38:21 PMI donâ€™t do sweet much anymore. Here is a pork pie I made. Sorry my kitchen sanitation isnâ€™t up to Senda standards.
Quote from: K_Dubb on May 06, 2019, 04:47:42 PMOh that looks good and sturdy! Is it a hot-water crust?
Quote from: SredniVashtar on May 06, 2019, 04:46:19 PMWasn't hartshorn used as smelling salts? I will have a look. I don't know if you've ever tried seed cake but I know I have that one. That's a solidly Victorian cake.
Quote from: whoozit on May 06, 2019, 04:51:40 PMIt is. I even used lard in the crust. Had a hell of a time finding pigs feet to make the gelatin. Pretty standard, pork unsmoked bacon and very little in the spice department. I think it has a hint of nutmeg and/or allspice. It is excellent in small doses with hot mustard and salad.
Quote from: whoozit on May 06, 2019, 04:58:01 PMAlright, all this talk has me thinking about baking something special. I made croissants a few months ago and they were delicious but donâ€™t want to eat a pound of butter. Iâ€™ll have to give it some thought.
Quote from: K_Dubb on May 06, 2019, 04:19:23 PMFor your amusement, here is my practice cross braid made a few days before (hence the uncolored eggs). It turned into a monster and the far egg rolled off the end of the sheet. Didn't expect so much rise; it's an uncommonly rich and sugary dough. I ended up making two instead for Easter that were more presentable, but the eggs went all cattywompus in the expanding dough and looked vaguely obscene, like they were trying to get away from each other. I think next year I will lay them on their sides.It tasted good, though: cardamom, mahlepi, mastic, and a little cinnamon
Quote from: Roswells, Art on May 06, 2019, 05:59:01 PMThat's some nice braiding! In a baking class I took we had to make Challah and the women were much better at it then the men. I guess we have more experience with braiding our hair. It was pretty funny. I took mine home and gave it to my downstairs neighbor who happened to be Jewish, I didn't even know, so that was cool. He liked it.Every time I've seen pictures of that bread you made, the eggs were colored light blue.Also, I'm not familiar with mahlepi or mastic.
Quote from: K_Dubb on May 07, 2019, 11:06:45 PMBerlinerkranser I made today for my folks:A super easy cookie that I think easily beats the Austrian kipferl from which they are probably descended. The yolks, both hard-boiled and fresh, are weird but with the crunchy pearl sugar on top give them a great texture that Norwegians call the bite. Same idea as al dente, I suppose, or maybe toothsome in English.Recipe in English https://www.thespruceeats.com/norwegian-berlinerkranser-cookies-2952720 though I don't know how they get a dough with just 1T of water. I just add cream sparingly until it turns into playdo.Pearl sugar is like kosher salt, but sugar. It is also the secret to making real Belgian waffles with their crunchy burnt sugar crust instead of the joke that passes for them here. Instead of vanilla sugar I use Cook's Pure Vanilla Powder. I don't know what it is or how they make it but I think it has a more natural flavor than either Freia vaniljesukker (what they use in Norway) or Dr. Oetker's which you can sometimes find here.