neil_merseyside
Guru
- Location
- Wirral
32 Respect!!Just finished a batch of macarons. Not quite the result from the shiny recipe book but not too bad, learning notes taken down for the next attempt.....
PS: all 32 have been eaten already
Home baking - am I wasting my time?
- Thread starter annedonnelly
- Start date
-
- Tags
- time
Page may contain affiliate links. Please see terms for details.
OP
OP
annedonnelly
Girl from the North Country
- Location
- Blyth, Northumberland
Perhaps you could share recipe?
ozboz
Guru
- Location
- Richmond ,Surrey
Yep I’ll ask her
ozboz
Guru
- Location
- Richmond ,Surrey
ok its
Soften 4oz butter
4 oz golden granulated sugar
Cream to stiff paste
2 large eggs. Room temp
2 or bit more fluid oz milk. Room temp
Mix egg and milk
Fold egg and milk slowly into butter and sugar paste
8 oz flour , fold the mixture into flour until batter like consistency
1 chopped eating apple or pear and or blueberries to suit
Grease proof tin
1/3 mixture into loaf tin
Place fruit on
1/3 mixture into fruit
Add fruit
Rest of mixture
Bake for approx 40-50 mins Gas 5
ok !! Hope it works
steveindenmark
Legendary Member
I like baking. Dont do it for them. Do it for you. 
BrumJim
Forum Stalwart (won't take the hint and leave...)
- Location
- Selly Oak, Birmingham
There are some people who think that shop-bought are better. That Mr Kiplings has scores of baking experts finally crafting the ingredients and process to make the finest products that are humanly possible, well beyond the wit of all but the very best, and certainly above that of a mere amateur.
And then there are those that think the hygene practices of professional companies are flawless with all staff highly dedicated to following regulations, recommendations and best practice in order to uphold the name of the great company that they work for. And since home chefs haven't got the necessary qualifications in food hygene standards, and cake baking involves eggs, you really are taking your lives into your own hands by eating something that doesn't come off a supermarket shelf.
And then there are those that think the hygene practices of professional companies are flawless with all staff highly dedicated to following regulations, recommendations and best practice in order to uphold the name of the great company that they work for. And since home chefs haven't got the necessary qualifications in food hygene standards, and cake baking involves eggs, you really are taking your lives into your own hands by eating something that doesn't come off a supermarket shelf.
Last edited:
