Baking

I love baking yeast braids, and Easter is a great occasion. They smell deliciously while baking, the recipe‘s simple, the dough easy to work with, and I‘m left with a lot of fluffy goodness that makes for a great gift to friends and neighbors.

Braided yesterday evening, the dough sits overnight. I add a coat of almond splits and bake it in the morning. I measure the braid‘s core temperature for reliable results - it‘s perfect at 93 C, I leave it in the oven at 180 C until done.

The best part is the crumb ofc, I like to add milk-soaked raisins that bring sweetness and nice mouthfeel.

The last three bakes I've done have not turned out, I was so upset. I figured out my baking powder had gone off. Got some fresh stuff and made these:

https://natashaskitchen.com/mixed-berry-muffins/

• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup Greek yogurt , (or sour cream)
• 1/2 cup extra LIGHT olive oil, (not extra virgin)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 250g all-purpose flour
• 2 tsp baking powder
• 1/2 cup strawberries, hulled and diced
• 1/2 cup raspberries
• 1/2 cup blueberries

The changes I made,

First step, I zested a whole orange into a scant 1 cup of sugar and combined until evenly incorperated. then also mixed in about a teaspoon each cardamom and ginger powder. maybe a little less cardamom, and a little more ginger. I use cane sugar.

Used 1 cup frozen cranberries and 1/2 cup frozen blueberries

Used two containers of berry greek yogurt.

Oil of choice was avacado.

Confidence regained. Don't forget to check the date on your baking powder!

I used Rosanna Pansino's Best Chocolate Chip Cookies recipe and they turned out really good!

I am proud of myself. 😊

Basically this recipe, with a few minor mods.

I've got a bunch of egg wash I'm trying to use, so I rolled a few dough balls in that and then sprinkled them with cinnamon sugar. really good wow!

Hello. Hobby Baker here. Recently me and my mother managed to perfect a Bread recipe with regular flour. Now we want to try to make the Whole Wheat variety. Subbing the flour in our bread gives us Bread that tastes fine, but barely rises. At all.

Any tips on how to make it rise would greatly appreciated.

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

apologies if this is counts as a repost, just trying to figure out how crossposting works. i did edit the op with more pics if you already saw it earlier

pretty happy with these. white bread + 1 flax egg and - less than 1/4 cup water. the ones that are properly coated…

Recipie from KAB https://www.kingarthurbaking.com/recipes/cinnamon-roll-skillet-pancake-recipe

Very tasty and everyone gets to eat at once.

Maulwurfskuchen - Mole cake (You can guess where the name comes from :D )

A chocolate sponge cake, hollowed out and filled with bananas, chocolate chips, and whipped cream. The crumbs are then used to decorate the dome.

I will post the recipe if someone's interested.

(P.S. No moles were harmed in the making of this post!)

Been experimenting with infusions for my home made chocolate, and I dare say this one turned out beautifully

Howdy!

I am looking into a non-dairy substitute for buttermilk for a recipe I make a lot, specifically cornbread. I know I can do things with non-dairy milk, but I would like to see if I can use things I normally have on hand.

I understand that the buttermilk works as an acid to react with the rising agents I use (baking soda and powder), and would likely need something acidic in place of it. I am not sure if I actually need a milky option. I read in one single internet search that I could use aqua fava, but am unsure since that is mostly used in place of egg white.

I am tempted to use just water with a citrus (I have made cornbread with orange in the past) but have always used some dairy (yoghurt, sour cream, or actual buttermilk or even buttermilk powder). I generally make this for others, and learned recently that one in the group is lactose intolerant. I'd like to accommodate, my recipe is already gluten free and it would be awesome to make this happen without buying products I wouldn't use otherwise.

I also use butter in this, but it is in a liquid state so that seems easy to replace with something like olive oil (if it can handle the heat).

Any bakers with background in this? Thanks!

Using the recipe from seriouseats.com .

Mix equal mass egg, AP flour, and liquid. I used 6 eggs (242g) and Oatley full fat milk, the recipe is actually 3:1 milk:water for the liquid. And 2g / 1/2t salt (whoops, forgot the salt this time but still pretty tasty). Rest overnight.

Pour 2t oil in each well (I use a muffin tin since that's what I have). Preheat tin with oil in the oven until smoking. Pour about 1/4c batter into each well.

Cook 12-15m. (Below, at about 200F interior temperature / 4 minutes.)

Mix 5 minutes on low: 2.5t / 9g active dry yeast 2t / 9g sugar 1c / 236g warm water 2T / 27g melted butter 256g AP flour 128g Bread flour (61% hydration) 1/8t salt

Proof about 1h in a warm place

Punch down, divide into 12. Roll to 18" lengths, form pretzels. Place on greased parchment paper on baking sheets. Rise 20 minutes. Preheat oven to 475F. Boil 8c water with 1/4c baking soda. Boil pretzels 30s each side, dry on rack, return to baking sheets. Brush with: 1 egg yolk mixed with 2t water And sprinkle with sea salt.

Bake 15 minutes.

These turned out pretty tasty. They're fairly delicate when boiling. The dough flavor is somewhat plain, though the soda, salt, and mustard bring plenty of flavor; I'd like to come back to these with sourdough.

This was supposed to be a yule log. You know, the fluffy baked good with jam at its center. I don't know why it's green. I have no sweet clue why it's green. What have I done.

More green in person. Wait, should this be tagged NSFW?

Edit: yule not rule

Basically a simple shortcrust pastry with a filling of walnuts and caramel cream. Very tasty... and also very long-lasting (if you have the necessary self-control).

I'll post the recipe if anyone is interested.

Yesterday I made “Neujahrskuchen” translated to New years cakes with two friends. It’s a north western German tradition for new year. You need a certain type of very flat waffle iron to make these. We tried two different recipes for the liquid dough. One from my friends family and a vegan version of my grandmothers recipe:

My friends recipe: -> the cones 500g white flour 250g sugar 2x vanilla sugar 250g butter a pinch of salt 3/4 liter of liquid (half water, half milk)

stir eggs and sugar, alternate between adding flour and liquid, melt the butter and add it too, let it sit overnight

My vegan recipe: -> the “pipe” shaped ones() 500g white flour 1 liter water 375g sugar 250g vegan butter some butter vanilla flavoring 2 eggs (I took a tee spoon of egg replacement powder and some Aquafaba)

boil the water, dissolve sugar and butter in it, let it cool a bit, mix flour and “eggs” and slowly add the fat-sugar-water liquid to it, stir with a whisk, add some flavoring

You also need a stick or cone shaped wood to roll them into shape as long as they are hot. Hence the gloves…

From a recipe on the NYT Cooking app. It uses a mix of shredded and flaked coconut which gives the end result a nice combination of absorption and texture. Many recipes including this one call for sweetened coconut, but I (and many comments on the recipe) think it's fine with unsweetened.

Every few years I attempt a batch of Springerle cookies. I think they came out really well this time, though I'm pretty sure the anise seeds and extract I have are too old, as the flavoring isn't very strong.

A bad habit of mine is this "single serve" brownie: take one oven safe bowl, use it to mix the wet ingredients and sugar thoroughly, then add the dry ingredients one by one, with the flour last. Bake at 350F for at least 30 mins and ya got yerself a sweet treat. I guesstimate the measurements to facilitate speed and minimal cleanup, and while it's not always the same consistency, it IS always delicious!

While taking a hit off my herb vape today, I was suddenly blessed with culinary inspiration and rushed to the kitchen. I save my vaped, toasted weed to eat later, and that works decently, but I've always just sprinkled it on top of whatever I'm eating and it tastes terrible. I've never bothered to make other products with it before. Since I love drinking coffee and smoking weed together (it's counterintuitive but it feels great for me, idk, maybe something to do with my ADHD?) and I've been meaning to experiment with adding coffee flavor to brownies anyway, the correct course of action became obvious: take a spoonful of toasted weed, steep it in a shot of espresso, then add that to the dough. I also used flax meal instead of eggs for this, so I just tossed that into the espresso to soak as well. Unfortunately the flax meal got stuck to the tea infuser I put weed in, but I was able to scrape most of it off.

And it came out awesome. I wasn't sure if steeping the vaped weed was going to work at all, but I think it may have activated the THC even more?? Iunno what's going on there, but I have been absolutely chilling the last few hours.

Full list of ingredients is: sugar, honey, molasses, vanilla, vegetable oil, salt, baking powder, cacao, flour, flax meal, weed, and espresso.

i was gonna apologize for the pun in the title but. i wont. :) here's an ugly pic of the interior instead

I have no idea what some of the recipes from my (dutch) book are called in english. This was a rolled up cake filled with whipped cream and homemade strawberry jam. The chocolate was a mess, but I'll call it modern art 😅