NYBakers/Norm's Book - Recipe Tests CONTINUATION #1

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BakerBen on 9 Jul 2010 at 05:42

This is a new thread for posting comments and pics for the participants test for the NYBaker's Book.  A link to the original thread is as follows:

http://www.thefreshloaf.com/node/18112/nybakersnorm039s-book-recipe-tests (backward link)

AND a "next" continuation #2 thread

http://www.thefreshloaf.com/node/19159/nybakersnorm039s-book-recipe-tests-continuation-2 (forward link)

under Forums GEAR>BOOKS>NYBakers/Norm's Book - Recipe Tests

Hope this works for all

Ben

Trishinomaha on 24 Jul 2010 at 15:33

At long last and way behind schedule I made my NY Rye recipe today. I couldn't find white rye in Omaha and had to order it. This was a great recipe and everything came together without any additions needed. We have warm humid weather right now and the bread rose quickly both times. My slashing, as always neeeds some work. One thing I will do the next time I make this is to make the glaze right when I slip the bread into the oven. My glaze was not room temperature when I applied it and I don't think it looks as good as it could have. I rate this recipe five star for ease and flavor and will be making it again

Actually, from your photos, the rye breads look good. The 3 cuts across the loaf is typical. Maybe your cuts were a little too deep on one loaf. The crumb looks very good.

From the light-colored side of the loaf in the second photo, I presume the loaves were too close together in the oven.

But I'm just nit picking a really handsome couple of rye breads. Nice job.

David

You are absolutely right - I didn't proof the loaves far enough apart on the parchment and they were too close together when I slid them into the oven. I didn't realize that would cause the lightness of color on the sides so I learned something new which is great. I was thinking my slashes weren't deep enough but I was pretty proud of the crumb and thought it was probably as it should be. Thanks so much for your input - I appreciate it. We are having sandwiches tomorrow and husband has already said he's having slices of this with our supper tonight =).

 

 

Paddyscake on 24 Jul 2010 at 16:23

I would love a sandwich on that rye, it looks great. Can't wait to try it.

Betty

As always, your encouragement is greatly appreciated. This invitation to test these recipes couldn't have come at a better time. I had gotten away from baking and am now remembering how much I love it and how much there still is to learn. I will be sorry to see the test recipes end and will have to find another challenge for myself. One big challenge coming up is the next recipe Elephant Ears - I've read the instructions several times and I'm still shaking my head =). I guess I'll just try to follow step by step and see how it turns out...

Credit to my wife for spritzing the batter onto the cookie sheets and baking these. I was occupied with mixing dough for a corn rye.

David

I can just see that they would melt in your mouth. I can't wait to get my hands on this cookbook and try some of these fantastic recipes I am seeing. I'll be up to my eyes in Elephant Ear dough today - should be challenging =).

These were fun. I purchased a Wilton Cupcake decorating kit for frosting since I didn't own a pastry bag. For $7.50 you get 4 metal tips and 8 disposable bags. I could get into playing with this and frosting some cakes. As for the cookies, melt in your mouth. I couldn't decide if I liked them slightly browned on the edges??

I still have some chocolate buttercream and am going to make a couple sandwich style cookies. These would be good with some jam too.

I've got to get back to breads, these sweets are too good!

Betty

 

I'm posting to say how much I enjoy seeing all the baking and to be sure I get notified of any new post. I don't want to miss a thing.

I made this cake at a remote cabin and didn't have lemons....I substituted orange zest and it was divine! 

I had similar problems with the chocolate glaze...I ended up drizzling it onto the cake Jackson Pollock style - a nice effect.

Has anyone tackled the elephant ears yet? I will be working on those this week-end - looking for some pictures and inspiration from the other "EE" bakers =)

Trish

What a light and flavorful cookie these are. Made a second batch because my kids ate the first one.

CAUTION if dipped in cold milk they breakdown fast! So be prepared to move from glass to mouth quickly.

Allan

 

Good flavor, but I was disappointed that they lost definition in the oven, Unlike yours.

I wonder what we did differently?

 

I used a pastry bag and star tip. They looked FAB going into the oven. Did you chill your dough before baking?

What temp was your butter/crisco when mixing.I used room temp but wonder if I should have worked this cold?

I didn't bake them yet, and won't have any equipment except plastic bags.

Looks like paddy's cookies above were made with a dedicated kit. Maybe that helped in maintaining definition. Maybe batter thickness is another factor?

Yes, I did put the dough in the fridge for about 45 minutes. I think you could go as long as an hour. It was pretty warm that day and the dough was extremely soft. Even after 45 minutes it was still soft.

Betty

Since the first 2 batches went so fast, I may bake another batch of these this weekend. I will try chilling the dough first, Although the directions did not say to do so.

I did try these with my cookie press but the dough was just way to soft to form properly.

I make tons of Spritz cookies around the holidays. Something like 50 dozen, So Spritz cookies and I have a good relationship.

They should be melting a tiny bit and not running flat.  Use a cold cookie sheet when working and test one cookie first.  I like to use an ungreased cookie sheet, no parchment, so the dough sticks to it and the dough tears easily from the press or sack.  If using parchment, it may help to sprinkle the cold work surface with a little water first and then lay the parchment onto it so it sticks to the counter top and doesn't pull up with the press or move about as you work.  Then transfer to a sheet pan.  

The dough has to have "just right" consistancy.  If the dough is hard to press out of the bag or press, then some egg white has to be added or the dough needs to be warmed up just a little bit.  If it presses out too easy and the dough is cold, bake one cookie first.  Chances are, more flour will have to be added.  These adjustments are often listed with spritz recipes because egg sizes vary and the problems with cups.  Those using the metric weights should have the least problems but some minor adjustments still might have to be made as flours vary. 

Only one time did I not have to make any adjustments, and that with the same recipe year after year.  So with spritz cookies, be ready to adapt.

Mini

US testers, where are you buying your almond paste? Trying to save from driving all over h*** searching. Not that I've looked at my local grocery, but don't recall ever seeing it.

Thanks.

mrfrost:

Almond paste can be found in grocery stores. The most common brand around my parts is Odense. It comes in squeeze tubes. You can also make your own. A google search will locate recipes. There is also a recipe in "Secrets of a Jewish Baker," if you happen to have that book.

David

Thanks. Yeah, I had scouted a few recipes. Doesn't seem to tough to make, but as I don't know how it should taste...well just didn't want to do that to these cookies. Sounds like it won't be hard to find. Thanks again.

Almond paste is not easy to find in Omaha, NE and the places I have found it are incredibly expensive - $12.95 for 10 oz. so.... I have decided to make my own. I have two pounds of almonds waiting in my kitchen to be peeled tomorrow morning. First of all: is it acceptable to make almond paste without using blanched almonds and if not, is there any easy way to blanch and peel almonds? I have researched via Google and came up with nothing. I guess I'll just have to have patience and do it the old fashioned way? Edited to say I have almond flour on hand. Can that be used to make almond paste?

Thanks for any input!

Trish

Had the same issues. Luckily my local chain(Kroger) had it for pretty cheap($4.69, 8 oz.).

Looks like blanching and peeling may not be so hard, but maybe a little time consuming.

If the skin doesn't pop right off, I think you can use a cloth to rub it off.

http://thebakingpan.com/Baking_Basics/blanchingalmonds.html

Blanching Almonds
Some recipes use blanched almonds, which are shelled almonds that have the outer brown skin removed.  Blanching almonds is quick and easy, and since buying already blanched almonds is generally more expensive, it is worthwhile to buy un-blanched almonds, and then blanch them yourself.

  Directions:
1.Use shelled almonds. In a small saucepan, with enough water that will just cover the almonds,bring water to a boil. 

2.When the water boils, turn off the heat and add the almonds to the boiled water. Let the almonds sit in the hot water for one minute to loosen the skins. (Don't let the almonds sit in the hot water any longer as they will loose their crispness and become soggy.)

3.Immediately rinse the almonds under cold water and drain.


4.While the almonds are still warm, press each almond between your thumb and forefinger and slide the skin off the almond from the wide end. Watch out! They will be slippery and will easily shoot out from your fingers onto the floor.

5.Pat dry with paper towels.
 
 

I posted feedback to Norm/Stan indicating that they should publish a recipe for it.  I've found pricing on almond paste very high, compared to making it yourself.  Also I used the recipe below for the sourcream spritz cookies, it worked wonderfully.

There are two methods for almond paste that I know of.  The recipe below is the quick and dirty one.  The other is much longer and requires cooking sugar, etc.

If you are making paste to keep for a long time, make sure you freeze it.

Recipes - Bread - Almond Paste

454g blanched almonds
454g confectioners' sugar
3 egg whites
1 teaspoon almond extract

Grind almonds in a blender.  Thoroughly mix in sugar, beat egg whites slightly, then stir into the almond mixture.

Add almond extract using hands to blend heavy mixture.

I can purchase almond paste, I mean real almond paste I can get it for about $11

a pound. This is the real stuff that one will reduce to put on a cake etc.. 

  Contents is sugar and almonds.

 To make your own you really have to homogenize the almonds with the sugar, and to grind the almonds in the blender or food proccessor you still tend to get bigger bits of almond, better if you can buy amond meal/flour it's very fine.  

 

qahtan

I found almond paste in the refrigerated section of an import food store in Seattle (bulk cheeses, spices, pastas, etc).  It was cheap and I don't know how I've managed w/o it for so many years.

Do you have any stores in your area that cater to ethnic or chef clientele?

Be sure if you are in Group A to look for the 3rd correction before you begin making them. I was feeling pretty smug.. I had the day off, got up early, picked cukes, squash, green beans and blueberries.  Hey, I'll get a head start on this week's recipe. Betsy and & I had a brief discussion. Stan told her to go by the weight , not volume measures. So, that is what I did. I noticed the butter was off. If I had paid attention to the %s, I would have seen the problems I was going to encounter. Ah well, in the trash it went. Tomorrow is a new day!!

Betty

We always referred to them in the plural - kichlach - maybe because no one ate just one kichel. In the Jewish bakery when I was growing up, these light, crisp, eggy, sugary cookies were always pre-packaged in plastic bags of a dozen. They are so water-absorbant that they get soggy quickly if exposed to humid air.

These kichlach from the NY Baker boys are the lightest, crispest, eggiest, sugariest kichlach I've ever had. They are mostly air, so they cool quickly. I tasted one maybe 10 minutes out of the oven - melt-in-your-mouth delicious.

I took a couple dozen right over to my external auditor of Jewish baked goods, but he was still on the back nine. I expect a call later this evening raving about the kichlach of his childhood in Detroit and how these are better.

David

 

Please ask the NYB to be sure to include this recipe in the book. And send me a couple of dozen; I'm just up the coast in Oregon!

  Patsy

As anticipated, I just got off the phone with Dr. W.

His assessment: "I've never had a kichel this good." "They're not just good. They're fabulous." And on and on.

This guy's a surgical subspecialist. He's a gifted complainer. Otherwise, a man of few words. I can count on him for an objective assessment. No diplomatic word mincing. He was basically manic in his enthusiasm.

Hmmm ... I guess the kichlach are okay.

David

Here it is almost breakfast time in Omaha and what do I see but these beautiful egg Kitchel to tempt me. Having not grown up near a jewish bakery (there is only one in the whole city of Omaha!) I have never had the pleasure of tasting one of these little jewels but they look wonderful! Can't wait for the book to come out!

 

Trish

In the middle of making the Blitz dough for Elephant Ears recipe. Of course it's one of the hottest days of the year here and we have a skylight in our kitchen to let even more sun in. This is definitely a dough you want to keep cool. We are gett ready for the final roll out of the dough (husband is assisting on this one) but felt we needed to chill the dough again before attempting the final rolling. I will keep you all posted. Anyone else made these yet?

Trish

I used 1/3 of the recipe and added a little more water but the folding went perfect.  I like the size.  If it was bigger, I might have problems.  Trish, did you do the whole recipe?  I'm waiting for my lab rats to show up, otherwise I have to eat them all myself (which could easily happen.)  I have 22.6°C in my kitchen or 72.7°F  and the dough rolled out well.  I also had to chill it like the instructions.    I can still see butter variations in the dough. 

Mini

Mini - I made the full batch of dough and I can now see why most people buy frozen puff pastry rather than making their own! Having said that, it was remarkable and amazing to see how the big chunks of butter and the flour all came together after so many rollings and foldings and became a nice smooth pliable dough. Due to the heat here we chilled between a few of the rollings and foldings. I just sliced my first batch and it's amazing to see all the layers we made. I am giving it the 30 minutes to rest per the recipe but will be popping the first batch into the oven soon. Can't wait to see how they turn out! BTW, did you get a new recipe last week? I got nothing in my e-mail this past week so I am all caught up and looking for something new!

Trish

Hi Trish 

I wrote about them further up the thread in response to Ross's requests for guidance on mixing and shaping, but as I haven't included a photo, my post is not very appealing I'm afraid.

http://www.thefreshloaf.com/node/18619/nybakersnorm039s-book-recipe-tests-continuation-1#comment-127223

I agree about using the fridge, even in winter here, I found it worth popping the dough back in the fridge after "rolling' and before slicing. I made the mini-version, they were very cute, with all the layers having puffed nicely and a lovely colour. Crisp and taste good too. They were shared with friends. Too tempting to have in my house. I only made up a quarter of the pastry formula and then only made half of that into 'ears', which completely covered one of my baking trays. The rest is in the freezer I'll use it in a savoury pie. We call this type of pastry 'rough puff pastry' here.

Robyn 

Robyn: I looked at your link, sadly after I was all done ;). I totally agree with you that the instructions for folding need to be made more clear with more diagrams. I love the idea of doing the folding with a piece of paper before starting with the dough. I read the instructions many times before starting and it became more clear as we went along. I'm just about ready to put my first batch in the oven. Hopefully they will turn out "photogenic" and I can include a picture in a little while!

 

Well I jumped over my EE shadow after seeing Ross's photos and just got done making them.  I took photos of the folding (which I had to redo because the first time i over shot the middle.  No big deal, it unrolls just as easy.  I did use Demerara Sugar which is light brown cane sugar.  I cut with a knife and was wondering if my long ears would ever recover or would they just hang low.

After 3 minutes in the oven the butter started melting and the pastries were starting to loosten up and I thought I might have spaced them too close together.  After 10 minutes they were frying themselves and floating on bubbling butter and sugar caramel. 

I saw all the sugar coatings and thought that these really don't need fresh jam on top, but maybe that has a softening effect because they are very crispy!

Half way thru the bake, friends dropped by.  Great! Testers!  Right on time!  The aromas coming from the kitchen were intoxicating.  We sat in the garden ...  butter and caramel in the air... we drank mineral water but a good sweet berry wine would go good with these, maybe a jam more sour as an interesting option.   Two dozen were gone in no time flat!  Yes, these were just "Too Good" and I am allowed to bake them again.

Mini

 

Those look too wonderful! I can just imaging the flakey crispness in my mouth.

I love the oven shot of them bubbling themselves into caramely goodness.

Alas, I may have to find a recipe for these online (or wait until the book comes out) as I am in a different rotation. (same with the Cornbrot)

Allan

I didn't expect them to get a mind of their own swelling and spacing themselves.  The thin stipes of dough are only connected to each other with the caramel.  While baking (boiling) they seem to just be held in place by each other.   If you notice they went in one direction on the tray and came out the other direction.  Flipping them over I rearranged them.  I think flipping is so they can soak up the loose caramel on the parchment.  I had sprinkled a little cinnamon on a few, lost track of them on the plate.

Toward the end of cutting, the dough got so soft I unrolled it partially and rolled again ending up with "spectacles."  Didn't need to but it is interesting in another shape.  (It's hard to tell that baked are bigger than the raw size.)

 

I used convection at a lower temp with shorter times.  15 minutes at 170°C and then 10min at 160°C  Use plenty of parchment so the sides curve up to contain the boiling juices.

Oh, my....

 

do I feel inadequate...

 

In my defense,  I should say that our air conditioning broke down, was repaired today around 3pm, but the house is still not cool

 

I had THE most horrible time rolling the pastry and forming the "ears" -  most of mine look like a blob of sugary puff, but I took a picture of some that are a little more presentable.

 

however, what they lacked in looks, was more than compensated by the taste!  AWESOME!

 

I had trouble eating only two, and tomorrow will take all to the lab.  The students might place a statue of me in the hallway... :-)

...what's wrong with HEARTS? I saw quite a few shaped like yours when I was googling to get an idea of how they should look. Nice!

Well done having the strength to give 'em away to your students. We're on the last of my batch. Wicked wicked wicked - that's what they are!

BTW, I can well understand that making these in hot conditions would be difficult. It's mid-winter here, and I'm fortunate to be enjoying just about ideal baking conditions at the moment.

Cheers!
Ross

 

These look wonderful! I love the shot in the oven. I also peeked while mine were baking and it was amazing to see all the butter sizzling and popping. I had good luck with mine too. Unfortunately my good camera has decided to quit so I got no pictures with it. I'll try to take a few pictures with my point and shoot camera later this evening. We actually still have a few left. They are so rich. BTW, I sent you a PM. I have received no new recipes in the past few weeks so I'm out of recipes for now.

The Sour Cream Mini Schnecken recipe needs some more work. The measurements are still not quite right. 1c of sourcream is not 340 g. The flour weight was less than the sour cream, so I upped the flour to 340 g. It was still pretty soft, but at least it was somewhat formable. I would only make half of the cinnamon sugar filling, but use a tsp or more of cinnamon. I hate to say it, but these went in the trash too. I can see that they have the potential to be a wonderful cookie, but after 2 tries I'm going to let someone else give it a go.

Betty

Berry and Alabubba,

I am in Group A and have this recipe too.  I just went through Rev2a assuming the volume measures are correct and checked the ounce and gram columns based on the Master Weight Ingredient List - there are quite a few discrepencies - if you are using weights you should "DOUBLE CHECK" them or I can send you what I have.

Betty sorry you had such a bad time with this - did you get Stan's last e-mail with Rev2a?  If not and you want it just let me know.  I plan to bake this tomorrow - wish me luck.

Ben

That's why we are here..although it can be frustrating.

Yes, I did get the last version. The only difference was the sour cream..3/4 c vs a 1c (and again, sorry, I don't remember the weight, which I had been going by for all other ingredients).

I will send you what I sent alabubba as to changes I made.

Keep us posted..

Betty

Unfortunately, this was already mixed and "Firming" in the fridge, I put "" around the word firming because it didn't. What a mess, i managed to get the 2 sets of 3 folds and get it back into the fridge. What a mess.

Ben, What were the weight discrepancies, were they significant enough to make a difference.

I do believe this dough is softer than the spritz dough. (which is YUMMY)

Dear Ben,

I was concerned about the ingredients from the beginning.  Any help you could give would be greatly appreciated.  I expected an egg or egg yolk to bind the ingredients.  It almost doesn't seem like enough flour now.

B.

As I stated I took the volume measures as correct and then checked the weights based on Master Ingredient List.  Here is what I found:

Dough

                                       Ounces                  Greams

1/4 powdered sugar     0.75 should be 1.06      21 should be 30

1/2 tsp Table salt        0.09 should be 0.10       3 (OK)

1/2 cup Butter             4.3 should be 4.0          128 should be 114

2/3 cup shortening      4.5 should be 4.82         128 should be 137

3/4 cup Sour Cream    6.0 should be 6.08 :-)     170 should be 172

2 cups AP flour            9.0 should be 9.18         255 should be 260

 

Filling had very minor - 2 g - deviations for sugar (198 not 200) and cake crumbs (73 not 71g)

Syrup minor also - sugar (3.5 not 3.75 = 100 g not 107) and corn syrup (0.13 not 0.15 ounces = 4 g not 5 g).

I have been pretty picky about wanting to ensure that all three columns - volume, ounces and grams - are consistent.  If they are going to be given and a baker can choose which to use then they must be equivalent.  Nothing is off more than a quarter of an ounce or so - probably not a big deal.  The fact that much more experienced bakers than myself are experiencing problems worries me a bit - I just try to execute what it written.  Sounds like a wonderful cookie and I am not a fan of wasting ingredients but Berry is right - we are testers and this period is for finding possible error and getting them known and corrected.

Ben

I made schnecken this morning.  Wow.  I was afraid these little pastries would be teeth achingly sweet but they were perfect.  The texture is wonderful, managing to be flakey, crispy and chewy all in one bite.

Stan, I know you've been berating yourself for not getting the first formula properly noted but I think you did a great job with the corrected version. 


Your schnecken is jumping off my screen - I can almost taste them and feel how delicate they feel in my had... they are still warm in my fantasy ....

Now, for the other bakers and myself especially please give us some details as to how you handled your dough.  Mine is currently in the refrig "chilling" I hope.  I mixed as directed but the dough never really got stiff ... did you find that too?  I got it into a log and wrapped in seran wrap.  When I put it in the frig it felt like I would be "patting" this dough out - not rolling it unless I maybe froze it :-).  How long did you leave it in the frig prior to rolling the first time?  Were you able to do both rollings, with the interim fold, at one time or did the dough have to go back in the frig in between rolls? 

I am asking a lot of questions because I have not baked this type of pastry before.  Any helpful insights would be appreciated.  Again, your look great and that is what I will be shooting for too. 

Thanks,

Ben

Thanks Ben.  And thanks for your questions because it is a bit of a tricky dough...much softer than I've worked with.  After the first chilling/rolling/folding routine (folding it twice w/o interim chilling) I put the dough in the fridge overnight.  (I wanted to bake them this morning to take to a lunch meeting today). The dough was firm enough to roll out to the desired dimensions this morning.

There are two things I would do differently to make these puppies come together a little more easily.  One, that's a lot of cake crumbs/cinammon sugar and I think I'd be a little assertive in pressing the crumbs into the dough with the rolling pin.  The other thing I think would have helped substantially is to chill the dough again after it's been rolled up (before slicing). There's so much fat in the dough that as soon as it warms up, it get's tricky to work with. 

Hope that helps. I hope you'll post your results.

Thanks, the added "chilling" is kind of what I figured ... I am chilling the dough on a half sheet pan and pan to work on that maybe or at least have it handy.  I have had limited experience working up puff pastry from scratch but this sour cream dough differs in that it reeally does not have any gluten to speak of - of course that is why it is flakey, tender and delicious I guess.  I will be patient and take your advice on chilling completely and often.  Wish me luck - and others too.

Ben

Thanks Betty.  Good as they were, I'm glad I was able to give these all away--I hate to  think of how many calories are in these things!

I am impressed that yours came out so well. For me this recipe was a flop. Literally.

I used more flour keeping it from sticking than I put in the recipe.

I decided to post photos of mine anyway, so as to make the rest of the schnecken bakers feel better about their results.

I gave up, kneaded the bench flour and Cinnamon sugar mess into a gloppy ball, and tore off chunks and baked them like cookies.(not pictured)

Regardless of whether rolled, or blobed, the were pretty delish.

 

Allan

 

Your comment about bench flour reminds me of something else I did that may have helped.  I didn't use add any flour when rolling out the dough.  Instead I used wax paper (instead of the parchment called for in the recipe) and had no issues with sticking.

I know schnecken means snail....i wonder what German for "gloppy ball" is?

or Crumb-snails?  I think they look tasty.  I wonder if they might be rolled up in wax paper (with rose pedals) chilled and then cut thru the paper with a sharp knife.  Paper removed from the outside after it is on the baking tray helping to hold it together.   Just a guess.  Garnish the plate with rose leaves under the rolls?  (I don't know why I keep seeing roses in everything...)

I think the tip about rolling up in wax paper and cutting through the paper and all is BRILLIANT!!! Wish I had thought of it. After all the work to get all the folds done, chilled, re-rolled and covered with filling, rolled again, just to have them fall apart in my hand moving from cutting board to baking sheet.UGH! Using the wax paper to hold them together would have worked perfectly.

Are you all testing recipes from the New York Baker? (Just guessing...) And where might one get these wonderful recipes?

Thanks,

Patricia

I did think about cutting through the wax paper...but only after I'd unrolled it and already started to cut through it.  I had the same problem with the things falling apart but I was able to pinch things together in such a way that it worked.  With that much sugar and fat...who cares if it's a little misshapen (I refer to the cookie not the consumer...)

 

Thanks for the compliments.  I did have difficulty with the cinnamon sugar stuff falling out and had to spoon it on after it was placed on the cookie sheet.  Also, I mistakenly used my crumbs that already had sugar and cinnamon.  I did add extra cinnamon before realizing, but they didn't taste too cinnamony (is that a word?)  My son and his girlfriend loved them because they thought they looked like they were hard to make (harder than the sour cream spritz).  They certainly were.

I have to say that I waited till all the revisions were done and learned from your difficulties.  When I rolled the dough out, I used wax paper that I affixed to the counter with a little water. 

Betsy

I'm trying to play catch-up now that we are back from a trip.  Here are pictures of my last two bakes.

 

Chocolate Roll with sliced Almonds

Sliced

The Sour Cream Sprits Cookies sure went fast.

 

Dwayne

My "old" good camera pooped out on me so I took it to the repair shop today. Alas, for what it would cost to repair it, I could spend a bit more and get a new, slightly used, "good" camera. Here are my first photos with it. These Elephant Ears are deadly...wish I'd never baked them =). When I filled out the evalutation I got to the question that asked "would you bake this again?". When I was in the process of folding and rolling and folding and rolling some more I would have said a thousand times NO - but after tasting these? I suspect they will show up on my Christmas holiday cookie platter - totally delicious!

Toast

nbicomputers on 7 Aug 2010 at 12:28

the threads have become as we say in the bronx mad big so it is possible for me to miss a requested question asked.  please if you need a issue responded to send me a PM so that way i will be sure to see it and answer you.

im off to bake for a baking chalenged friend

pound cakes

bow ties

crumb buns

danish and puff pastry

and a do it your self eclar kit (elcars shells choco icing and pastry cream) he will have to fill and put the icing on the top

Those look wonderful and I love the beautiful dessert server - I can't wait till this book comes out so all of us can try all of these recipes! I will miss this testing group when the project is done - it's been fun to get to know some of my fellow bakers better!

Trish

We were off on a long weekend rafting trip on the Deschutes. Had a great weekend with family and friends, but ended up with a torn hamstring. So, now I am slightly handicapped, house bound, crutches, icing and vicodin.

Your Mohn Bars look delicious. Can't wait to give them a try.

The other B

I always seem to be viewing these photos early in the morning and am beginning to think cake might be an acceptable breakfast once in a while =). This cake looks delicious! I am tackling this recipe later this afternoon so I can take it to my co-workers to consume tomorrow. Too dangerous to have this sort of thing hanging around the house. Edited to say: this comment should have shown up under Ross's Orange Chiffon Cake. I can't figure out how to delete it and put it in it's proper place.

I am beyond exhausted and frustrated.   Cakes are just not my thing, and this one proved it....

 

I did not seem to have enough batter to fully cover the half sheet pans, when I baked the cakes, the edges were paper thin.   However, I managed to cut seven squares and ended up with quite a bit of cake (although very thin) leftover.     

 

the other problem I had is the fudgy frosting -   it has the consistency of bread dough.  What have I done wrong?????     Can I heat it in the microwave to try and spread it tomorrow?

 

I upload a photo of the baked cake, you can see how thin it got in the edges.

 

I appreciate any advice for the fudgy chocolate frosting - I don't think I can use it in its present state....

Greetings fellow "Group C"ers

I left making the 7 layer cake until this evening as tomorrow I will have house guests to help eat it. I'd read it through to be ready and on Monday sent an email to Stan asking how much mixing the eggwhite needs for the butter cream but I have yet to hear back. The cake needs to be refrigerated overnight and I have a busy day tomorrow so I decided I'd have to go ahead. 

Got sponge cake ingredients gathered on the bench, 6 ingredients - check, oven on - check, baking pans - prepped. OK, let's go. Although I had read and knew I'd be sifting together the flour and baking powder.........hang on, no baking powder on the bench........ that's 'cause there's no baking powder in the ingredient list.  Perhaps this is why your sponge didn't full the pan Sally......

I could take an educated guess, but then I wouldn't be testing this formula. Has anyone else heard from Stan about the quantity of baking powder, please? I have sent an email and will also send them each a PM. 

Robyn (6:40pm Thursday 12 Aug NZ time)

Appreciate your alerting us. Must say though, I don't think it was up to you. A group email from one of da boyz to us folks making this cake this week would have been polite, I would have thought...

Anyway, glad to have received this info before attempting the cake. Mini may well be right about it rising with the eggs anyway, but the point of these test bakes is to follow the recipes. If an ingredient is left out, sorta defeats the purpose somewhat, dunnit?

Cheers
Ross

Oh, NO!!!!!

 

So I guess I made mine without it and that's why it behaved so strangely!

 

I guess my report was worthless then....   :-(

...I'd be very surprised if 5g of baking powder isn't a lot more than 1 teaspoon! I may be wrong - haven't actually weighed 1 teaspoon of it. 5g just seems like a lotta baking powder.

Unless Stan or Norm bother to drop by and clarify here, I'm going to go for 1 teaspoon. That should provide plenty of rise, I'd imagine.

US volume measures are different from Australian ones.

I'm curious now...will make a point of weighing 5gm of baking powder and seeing how that looks in volume. 1 Aust teaspoon of salt is about 6gm, and salt is a lot denser than baking powder. So, you'd have to envisage 5gm of baking powder being considerably more than 1 teaspoon!

We shall see...

Well, of course, for these recipes, a teaspoon in referring to a US teaspoon.

btw, a US tsp of salt weighs just about 6 gr, so the volume is probably about the same.