What are you Baking the week of March 22, 2020

[aaronatthedoublef]

Thanks. I was too lazy to look those up. I remember KAF writing that only about 80% of the protein in whole wheat went to gluten formation but I've never been able to find that reference.

Looks like my best bet is mixing some bread and pastry and maybe some white whole wheat! Thanks again.

[skeptic7]

Aaron; If you want to be decadent use maple syrup for the liquid instead of milk. This is for the glaze on the cinnamon roll.
I have made very good cinnamon rolls with 1/3 white whole wheat flour and 2/3 all purpose flour. It is slightly more chewy than all all purpose flour which I like. Part bread flour and part white whole wheat flour should also make a good cinnamon roll.

• This reply was modified 4 years, 8 months ago by skeptic7.

[aaronatthedoublef]

This makes me wonder why I am buying cake flour instead of using pastry flour exclusively, except pastry flour is WAY more expensive than the cake flour.

I haven't tried the cake flour in an actual cake recipe like the white velvet cake in the Cake Bible.

[Mike Nolan]

As I understand it, cake flour is ground to much finer particle sizes than pastry flour. There may be other differences.

[BakerAunt]

Re: Cinnamon rolls. I have a recipe that I adapted from my husband's aunt's friend. I can post it if you are interested. I used KAF AP flour and a little less than 1/3 white whole wheat, in deference to my husband's cousins who do not seem to care for whole wheat breads. (They devoured both pans.)

I also use the special gold yeast, due to the sugar in the dough.

For glaze, I used a cup of powdered sugar, 2 Tbs. milk, and 1/4 tsp. vanilla. This was for a 13x9 pan of 12 rolls. It is a lot of glaze, and could be cut in half.

• This reply was modified 4 years, 8 months ago by BakerAunt.

[aaronatthedoublef]

BA, that would be great. Thanks

And no one hear seems to use cream cheese frosting. The recipe I was looking at makes a nice, soft, rich dough. Why would you want to glop it up with cream cheese frosting.

Thanks everyone

[BakerAunt]

Hi, Aaron. I posted the recipe, after cutting and pasting from my computer document. After posting, I noticed a comma error. I went to edit it, corrected the error, then hit submit, AND WORD PRESS ATE IT. AGAIN.

We will have to wait for Mike to fish it out of the junk file.

I'm never editing a post again. I'll just leave the error.

[Mike Nolan]

I don't see any posts in the spam queue, and I don't see a recent post from you that appears to contain a recipe, either. Don't know where it went or why. Did you put it in this thread or as a separate recipe?

I edit my posts frequently and I've never had anything like that happen to me, it could be something specific on your computer causing it. (I usually unclick the 'keep a log of this edit' box, though.)

Update: I found it in the 'recipes' group, and it should be showing now. I looked at it and I don't see any logical reason for it having been classified as spam.

[BakerAunt]

Ok, I'll try posting it again.

What happens is that I do an edit, then click on the button, and I get a message that says I'm not allowed to reply to this post."

I'll try again to post the recipe. I did put it in the recipe section, and it was there until I did the comma edit.

[BakerAunt]

I went to post it, and there it now is in the recipe section. Go figure.

[Mike Nolan]

I did find and remove it from the spam queue, I'm not sure why you'd get the message about not being allowed to respond to it. Maybe that's a side-effect of it being labeled as spam?

All logged in users who have been upgraded to 'participant' status should be able to create or respond to posts.

I've tried contacting the akismet (anti-spam) people in the past, they're not very good at responding. If there was a comparable product, I'd seriously consider switching, but they pretty much own the WorPress anti-spam market.

[BakerAunt]

Mike--The odd thing is that I wasn't replying, I had edited and then submitted the edit.

[chocomouse]

I made a coffeecake with raspberry filling. The berries were from our garden two years ago, and I used my German cookbook recipe for raspberry sauce with some cornstarch to thicken it for a filling. This was then swirled into the two layers. I used half oil and half applesauce instead of butter, and yogurt instead of cream. It has excellent flavor with a very light and tender crumb.

[Mike Nolan]

We had some banana cream raisin pie for supper, and this one was nice and solid, but, wow, the carbs per slice are out of sight!

[aaronatthedoublef]

BA, Mike, Thanks. I'll pull down the recipe.

[Author]

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