Started by Roswells, Art, May 06, 2019, 02:53:36 PM
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Quote from: whoozit on May 24, 2019, 04:18:29 PMI just checked the weather for tomorrow, 90 degrees. I guess Iâ€™ll be baking outdoors.
Quote from: SredniVashtar on May 25, 2019, 05:08:20 AMI found out what happened to my chocolate chunks: they sank to the bottom of the pan. My cake now looks like the floor of a rabbit hutch.
Quote from: Walks_At_Night on May 25, 2019, 06:32:27 AMSo what's the fix for that? Seems to be a viscosity versus density issue.
Quote from: AZZERAE on May 25, 2019, 02:55:24 AMK Dubb, if I may, what are your top 3 favourite baked goods of all time?
Quote from: K_Dubb on May 25, 2019, 08:03:32 AMYeah I don't like chocolate chip things for this reason -- they sink to the bottom and burn, which tastes awful. Chocolate is best alongside a baked thing as a topping, not integrated within it. Next time, melt the bag of chips in the nuker carefully with a little cream and pour over for an infinitely superior flavor.
Quote from: SredniVashtar on May 25, 2019, 08:08:14 AMNow he tells me!
Quote from: SredniVashtar on May 25, 2019, 04:56:06 AMJust finished making my muffins. I haven't done any baking for so long that my tins were covered in cobwebs. As I was making them I realised why I don't do it very often: unless things go exactly my way I get into a temper and mess it up. I was swearing at my muffin cases because they wouldn't stand up straight when I put in the mixture. I still didn't manage to get the right texture, so no idea what I'm doing wrong. I had so much left over I had to throw the rest in a brownie pan. I dumped a whole bag of chocolate chunks in but god knows where the bloody things went. I don't think there was anything wrong with the recipe but the execution left something to be desired, as you can see.
Quote from: whoozit on May 25, 2019, 08:16:45 AMSprinkle the chocolate chunks on top just before you put them in the oven.
Quote from: K_Dubb on May 25, 2019, 08:09:51 AMI thought you were making blueberry muffins!
Quote from: pyewacket on May 25, 2019, 08:44:18 AMThis is a good start, do not get discouraged. That was the most basic of muffin recipes and by the looks of them, you did well. They have the standard, 'cracked' tops' and they do not look burned. The recipe was for both muffins and loaves so no harm there.It sounds like you need to develop more patience, relax, and enjoy the experiments. You DO NOT just dump add ins into your batter; you gently fold them in. If the chunks were too large- then a smaller variety or chips would work better. Since the texture is too soft (we call it fine crumb) and you prefer a denser crumb in your muffins and I can offer you a recipe that replaces some of the flour with oatmeal if you like that flavor. I have used ground oatmeal in chocolate chip cookies with good results but have not tried it with muffins. It does change the texture and adds flavor. Let me know if you would like to try again.Good try and edible; could have been worse. Don't give up- this is a good start, although you seem to have a unique approach, I think we can make a baker out of you, yet.
Quote from: SredniVashtar on May 25, 2019, 09:36:00 AMI don't know what they're like there but the blueberries you get here don't taste of anything.
Quote from: whoozit on May 25, 2019, 10:17:40 AMWild low bush blueberries are the only worthwhile ones. They are mostly grown in Maine and are very small. I used to spend a few hours picking them at relatives to make pies. The frozen wild berries are far superior to any of the large fresh frankenberries found in supermarkets.
Quote from: K_Dubb on May 25, 2019, 10:19:59 AMInteresting. Do you remember what color they were inside?
Quote from: whoozit on May 25, 2019, 10:23:58 AMThey are bluish purple towards the outside and fade to white in the centers. They are about 1/8 inch in diameter. The large ones are pure white inside, just like stocked fish. I think Wymanâ€™s is the large blueberry conglomerate that sells most wild berries to stores. The plants like acidic soil. There are huge blueberry barrens in parts of Maine.
Quote from: K_Dubb on May 25, 2019, 10:28:58 AMHa! Well that blows my cherished theory. I've never had those, but will keep an eye out at the store.
Quote from: SredniVashtar on May 25, 2019, 10:38:43 AMI wonder if you could make muffins with damsons? You'd have to take the stone out but they might have more flavour than blueberries.
Quote from: K_Dubb on May 25, 2019, 11:03:59 AMI would worry that they might be too juicy and you'd have a sodden mess. But a French-style plum tart is easy and delicious if you can manage somewhat-even slices or halves and arrange them pretty. If you like pastry cream underneath it can be whipped up in the nuker in a way that's foolproof, or if you can find almond flour frangipane is a lot easier than it sounds.
Quote from: SredniVashtar on May 25, 2019, 11:56:26 AMI have a plum tree so that sounds like a good idea for a plum tart.