Last thing you baked?

[walkonby]

Hi @Purdee
Traditionally they have been a popular addition to compliment a roast beef dinner. Although the batter is easy enough to mix up, the tricky part is timing them to be removed from the oven hot and at their fullest puffed up stage to be plopped on the table with everything else.

For just the 3 of us, it works, but for a large family get together I can see how frustration can set in if they are placed out even a few minutes early and end up cold and flatter by the time everyone sits down.

So, the batter should be thin and pour-able.

There's debate about the methods.....rules I guess?

Examples:

Never, ever use self rising flour
You must refrigerate or rest the batter overnight. ( or at least an hour )
You must preheat the chosen pan(s) with the fat added in them until the oil/fat is smoking.
Filling the smoking hot muffins cups or the one large pan with batter needs to be done swiftly
and placed into the oven immediately.
You must never open the oven door until the cooking time is done or they will collapse.

There are so many individual recipes that every baker swears by, I just picked one at random.

Yorkshire Puddings should come out like large crispy puffed up hollow items, similar to eclair shells before they are filled.
The flavour of Yorkshire should be savoury, not sweet. Eggy, but not too eggy. Lightly fatty (from your oil or beef dripping), but not greasy.
I like to ladle hot gravy inside of mine along with small pieces of roast beef. To this day DH will eat them, but is not totally ga-ga over them.
DS and I LOVE them! ( even cold ) so 2 votes to 1...we'll be making them more now. lol.

[Purdee]

@walkonby it sounds complicated but i'm sure it tastes divine

[SnowFlakey]

Yesterday evening i made 4 Mini Chocolatines, the frozen ones from Maxi

[walkonby]

I really want to try making this Wool Roll Bread....as soon as I find the gumption!

[walkonby]

ha ha ....well, my version of the wool roll bread was sure fun to make, each of the 5 smaller dough balls flattened out easily and I filled them with a mixture of very thin grated shavings of Baldersons extra old white cheddar and fine diced cranberries, before I rolled each of them up.
We allowed it to cool completely only because we were all so stuffed from dinner.

Later in the evening we buttered and slightly warmed up some slices to share and found the flavour and texture far surpassed it's lackluster appearance. How something tastes is more important.

We decided to place it in a giant ziploc and keep it in the fridge since there is cheese on the inside.
Either way, this one loaf won't last long.

[Purdee]

@walkonby i saw that video and thought i'd make it the next time i have leftover cranberry goat cheese.

[SnowFlakey]

I made Jello yesterday, does that count. Anyway, i want to bake something but i dont know what. I feel like all baked out. But im thinking may some Blueberry Orange muffins or maybe Bran muffins. I will think about it.

[flemeth]

@walkonby thanks for sharing the wool bread recipe. It looks delicious the one you made will try it this weekend but with coconut filling on some rolls and cranberry and goat cheese on the rest finger cross it turns out as good as yours

[walkonby]

[walkonby]

I am so happy! My very first attempt at making baklava and it came out actually looking the way it should....ha ha .
Gosh, I hope it tastes great, it's too early to have any yet and it is still very hot from the oven.
I mean how can it not be delicious? With all that flaky phyllo pastry, butter, toasted sweetened nuts and syrupy goodness poured all over it?

[SnowFlakey]

i havent made Baklava in a donkeys age! Yours look great! Happy eating. This morning i made some Bran muffins with raisins and chocolate chips.

[flemeth]

I really want to try making this Wool Roll Bread....as soon as I find the gumption!

Thanks again @walkonby for posting this . I made some yesterday and it turns out really good. Made it with the Goat and cranberry cheese and toasted coconut and the family like it. Next time I will try it with different cheese .

[flemeth]

I am so happy! My very first attempt at making baklava and it came out actually looking the way it should....ha ha .
Gosh, I hope it tastes great, it's too early to have any yet and it is still very hot from the oven.
I mean how can it not be delicious? With all that flaky phyllo pastry, butter, toasted sweetened nuts and syrupy goodness poured all over it?

@walkonby your Baklava looks delicious. Never made them before .

[flemeth]

Wool Bread and Cinnabon

[Arjon]

Artisan-style ciabatta hearth loaf with 20% whole wheat flour, 10% shredded real Swiss cheese and 10% poppy seeds, baked with steam for a thick, chewy crust.

For those who don't know how baker's measures work, 20% whole wheat flour means 20% of the total flour. This time, the rest was unbleached AP. The 10% for each add-in is 10% relative to the total weight of flour. Since I used 400 gm AP and 100 gm WW, 10% of 500 gm total meant 50 gm each of cheese and poppy seeds.