Macarons Attempt the second (see attempt the first) turned out much better. Following the established format, first the recipe: 2 egg whites1/2 cup (100g) granulated sugar3/4 cup (70g) almond flour3/4 cup (90g) powdered sugar1/4 cup (30g) cocoa powdersaltcream and chocolate for the ganache (very small quantities) Beat the egg whites until fluffy, then beat inContinue reading “Learning 2 Bake from Scratch – XXXIII”
Category Archives: L2BFS
Learning 2 Bake from Scratch XXXII
Macarons I saw Adam Ragusea’s simple (and very funny) macaron recipe and thought I’d give it a try. I did it wrong. I got the egg whites whipping, then dumped in everything else, not just the sugar. They’re awful. So no pictures or details until I make a second attempt.
Learning 2 Bake from Scratch – XXXI.75
Oreo Cake As you can see, I did it. I’m very pleased with the result. Why is this better? This is my first recipe by weight with a scale. I have to think that’s a factor. There’s a big height difference between an eight-inch and a nine-inch pan. My cake is shorter than the videoContinue reading “Learning 2 Bake from Scratch – XXXI.75”
Learning 2 Bake from Scratch – XXXI.25
Offset Spatula I have a lazy susan that I think will do nicely for turning a cake. I did not have an offset spatula. If you look back on this series, you will note a number of frosted cakes. I have been wanting one. So, with a new kitchen nearing completion, why not? “I betContinue reading “Learning 2 Bake from Scratch – XXXI.25”
Learning 2 Bake from Scratch – XXXI
Oreo Cake – prequel The Laird wanted a cake and I tripped over this one on Adam Ragusea’s YouTube channel: I needed a place to put the recipe so I didn’t lose it, so here it is. The baking will come later. I’m thinking Tuesday evening for the chocolate cakes, Wednesday at lunch for theContinue reading “Learning 2 Bake from Scratch – XXXI”
Learning 2 Bake – from Scratch XXX
Boule After the semi-failed poolish attempt, I decided to follow the recipe (well, mostly). Since one of Brian’s commenters (Joseph) typed it up, here it is: INGREDIENTS POOLISH150g or roughly 1 cup of flour150g or roughly 2/3cup of water (room temp)1 small pinch yeast Let the poolish ripen on the counter 4-24 hours, preferably atContinue reading “Learning 2 Bake – from Scratch XXX”
Learning 2 Bake – from Scratch XXIX
Poolish Poolish is a pre-bread mixture of flour, water, sugar, and yeast that one allows to grow a bit (e.g. overnight) before making bread. I’d never heard of it until I saw it on a YouTube video. Rather than attempting a new recipe, I thought I’d give it a try with my known-to-work bread recipe.Continue reading “Learning 2 Bake – from Scratch XXIX”
Learning 2 Bake – From Scratch XXVIII
German Chocolate Cake The Laird wanted German Chocolate Cake for his birthday. Who am I to say “no”? For my first cake here, it turned out OK. I can has no toothpickz, so I guessed. I was a bit off. Another 5 minutes in the oven would probably have been perfect. It was just aContinue reading “Learning 2 Bake – From Scratch XXVIII”
Learning 2 Bake – from Scratch XXVII
Bread I think I’ve gotten bread down. The recipe (basically half of the recipe from Brown-Eyed Baker): 1 1/2 tsp yeast1/4 cup water1 Tbl sugar1 Tbl butter, room temp1 tsp salt3 – 3 1/2 cups flour2/3 cup + 3 Tbl water Combine the first four ingredients in the mixing bowl. Let sit for a fewContinue reading “Learning 2 Bake – from Scratch XXVII”
Learning 2 Bake – from Scratch XXVI
Poppy Seed Pastries I had no particular desire for poppy seed pastries, but they were requested by The Crochet Group, so why not? Same ol’ pastry recipe. That’s getting routine. I made a full batch and did the rollout by halves, as instructed. This works great for a thinner pastry on my tiny counter spaceContinue reading “Learning 2 Bake – from Scratch XXVI”
Marked Up 