Tag: baking
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Tangzhong Bread
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Ingredients Tangzhong Dough Instructions 1. For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to…
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Dresden Stollen
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Excellent, would do again… But I would add the central marzipan rod… It may or may not be traditional, but I missed it here. The quantities given here are huge,…
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Cupcakes – rise and crumb testing
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Using the new ambient temperature oven thermometer and feeding in ideas from the CupcakeJemma video, this is a comparison of my favourite recipe vs hers. It’s following on from the…
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Salted chocolate, hazelnut & Rye cookies
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There’s something about these, the toasted hazelnut and dark chocolate is just…. yum. The rye flour is a lovely flavour, and texture becomes almost fudgey… but it could be made…
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Kanelbulle
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This is a good recipe, a better one than the Scandilicious, results in softer buns which I’ve often regretted about the scandelicious buns. I did a combination cinnamon and cardamom…
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Sweet, tender butter cake
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Wonderful, soft, flavoursome cake. Reduced sugar to 100g and I think that’s correct. Used fresh blueberries on top, which worked, but is not attractive and you could go on other…
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Wholewheat rolls
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… Good, not great. Lovely and squishy, but I feel too much yeast and an unnecessary amount of sweetness. I’m not certain that baking then together in a roasting tray…
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Black Forest Gateaux
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This was wonderful, we did not have enough kirsch and the shortage was felt, but with more this would be spot on. From https://www.alsothecrumbsplease.com/authentic-black-forest-cake/