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I did steamed plain bao ( mantou) from the KAF Taiwanese Bao recipe. I made this drier than previous recipes so it held its shape better instead of just falling over like a pancake. I like the results but a slightly wetter dough would be easier to handle. Maybe I'll add an additional tablespoon of water next time.
I made more pancakes to go with the last of the strawberries. This might be my only local strawberries this year, there was a lot of rain during the past week. I'll be going to the farmers' market tomorrow but I'm not optimistic.
I made pancakes topped with strawberries and maple syrup. This has become my favorite way to manage fresh strawberries as it doesn't heat the house as much as using the oven to make biscuits or scones. Also while ripe strawberries are wonderful plain, a not quite ripe strawberry is wonderful with maple syrup. I am using Chocomouse's maple syrup from last year or the year before. I recanned it into pint mason jars and it lasts wonderfully that way. The pancakes were made with half sour cream and half milk and were wonderfully thick and fluffy.
I did pepperoni pizza which turned out fine. Toasty cheese, and light medium crust and spicy pepperoni. This wasn't at all adventurous, but last time I found out why Light Cream Cheese doesn't work on pizza. This time I used the tried and true combination of mozarella and cheddar. Mozarella for the melting qualities and cheddar for the bolder flavor.
I tried to do pumpkin cranberry quickbread which is an old recipe of mine, but I put in only half the amount of baking powder needed for the amount of flour and while it is still tasty, its rather flat and dense.
That used up the last of my pumpkin puree so I won't be able to try this recipe until the fall when the pumpkins are available again.Very nice. Were these baked in a 8 or 9 inch cake pan.
More Hot Cross Buns today. These should have been baked yesterday but I ran out of time. This has potato flakes to add moisture and less sugar and butter than some of the other recipes.
Congratulations. I hope she likes it there.
I did Hot Cross Buns based on a Potato Roll recipe. Less fat and a chewier texture than the last batch.
That must have been scary. I am glad you have power now.
I did another batch of Hot Cross Buns -- same recipe but this time they were allowed to cool in peace and I didn't lose any. Delicious and soft. I think I am going to try a different recipe with less butter and maybe less sugar next time.
I had a small batch of Hot Cross Buns come out of the oven Sunday morning. They looked beautiful but were rather soft inside. Two were destroyed when my father moved them to a plastic container before they cooled down. He also objected to the proper cross on top saying they didn't need more sugar. The good news is that they were tasty.
I hope the egg prices go down. I'm about to start Easter baking and all my recipes are egg rich.
Friday, which is Pi day, I managed to bake a salmon pie. I was thinking of it all week, but was forcing myself to wait until after the taxes were calculated to do anything so time consuming. The taxes took two days and three or four tries, as the software had a tendency to blow up on me and erase my work.
The recipe I used was mainly this one, with my favorite oil pie crustIt turned out very pretty with a great crust, but the filling was a little bland. I was eating it with minced pickles and buttermilk dip. The dip was left over from a friend's party, and worked as a tarter sauce substitue This added some needed flavor. Most of the pie is currently in the freezer, and I hope it will reheat without problems. It needs something flavor full, I think I will have to try mustard or cranberry sauce or chutney later.
Cinnamon rolls turned out fairly well. I let them have the final rise for nearly 15 hours so they were light and fluffy. I made much smaller half size rolls then the recipe recommended, 20 instead of 10. I have been eating them unfrosted and they might benefit from a sugar glaze as the dough isn't very sweet.
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