The bakers' thread

Discussion in 'CycleChat Cafe' started by glasgowcyclist, 19 Dec 2017.

  1. CarlP

    CarlP Boing!

    I was considering making the mixture as is without banana then at the last minute folding in chopped pear and sliced almonds. Whadya fink?
     
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  2. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    It's pretty well much a basic cake mix with banana added into it, but I think you'd have to up the liquid to take account for that. I'd probably look for an equivalent recipe on the interweb, because you may end up with a frisbee or a house brick - the rise is a chemical reaction after all, and if you get the ratio wrong, then there'll be :cry:
     
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  3. C R

    C R Über Member

    Location:
    Worcester
    Another Berry recipe here. Not me this time, though, but my daughter. She is a couple of weeks short of 12, but a much better baker than me. This was her first go at chocolate eclairs

    IMG_20190209_184752673.jpg

    I only helped making sure that the choux wasn't lumpy, they taste so much better than the ones from the shop.

    Can you tell how proud I am?:blush:
     
  4. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Mmmm, those look good. :hungry:

    My go-to recipe for anything choux-and-chocolate is from "Sainsbury's Book of Baking". OK, it's mid 80s vintage, but it's a goodie for all sorts of cakes and biscuits. Good recipe for choux pastry and a wonderful one for a warm bitter chocolate sauce that is just :hungry: which gives you the makings of a profiterole stack that's :hyper:
     
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  5. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    Okay, who'd like to see my buns?


    I made some lovely brioche buns (and a brioche loaf too) because they're my wife's favourite and she's smashing.


    Brioche.jpg

    The bottom two got up to a bit of smooching in the oven...
     
    Katherine, benb, CarlP and 2 others like this.
  6. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    Brioche with butter and apricot jam :hungry:
     
  7. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    Butter + jam = xx(
     
  8. benb

    benb Evidence based cyclist

    Location:
    Epsom
    They look nice. Recipe?
     
  9. Reynard

    Reynard Veteran

    Location:
    Cambridgeshire, UK
    I think we'll have to agree to disagree on that one... :laugh:
     
  10. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    It's in one of my wife's veggie cookbooks (for halloumi burger in a brioche bun). I'll look it out for you when I get home.
     
    benb likes this.
  11. OP
    OP
    glasgowcyclist

    glasgowcyclist Charming but somewhat feckless

    Location:
    Scotland
    @benb Sorry for the delay, I've taken the shortcut of posting a picture of the recipe as I'm too lazy to type it out. You should be able to read it okay, if not let me know.

    Eat these on the day of baking or the day after, unless you store them in an airtight tub. I hope you like them.

    brioche recipe.JPG
     
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  12. benb

    benb Evidence based cyclist

    Location:
    Epsom
    Thanks, @glasgowcyclist I'll give those a go.

    My latest loaf was the one made with sour cream linked earlier.
    Except I ran out of white flour, so mine is with about a third white flour and two-thirds wholemeal. Really nice. Possibly 5 minutes too long in the oven.

    IMG_20190211_211817.jpg IMG_20190211_211939.jpg IMG_20190212_074421.jpg
     
  13. CarlP

    CarlP Boing!

    Looks yummy.
     
  14. Katherine

    Katherine Guru Moderator

    Location:
    Manchester
    Delicious cake.
    I baked it for 45 minutes at 170°C

    Did you all eat it as it was or did you put any icing on or spread anything on the slices?
     
    CarlP and C R like this.
  15. C R

    C R Über Member

    Location:
    Worcester
    I love bitter chocolate, could you share the recipe, please.
     
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