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

Profile picture for user BakerBen
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

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

And of course, I understand that - which is implicit in the heading of my previous post. I would think it logical that the smaller the volume measure, the smaller the difference between US and Aust/other measures, which explains why 1 teaspoon = approx 6gm salt across the board. But my main point is whether 5gm of baking powder equates to 1 teaspoon (US, Aust or other). Past 2am here, so will have to check that tomorrow, unless some other obsessive steps in in the meantime and comes back with a finding!

Cheers Ross

One and a half teaspoons is closer to 4.2 to 4.5g.  I measured 3 times or more with slight variations.    One teaspoon is 0.1 oz and adding a half teaspoon brings it to 0.15 to  0.17 oz.    5g in a conversion table is 0.176 American oz. or close to 1/6 oz.

Verdict... 1.5 tsp = 0.17oz or 1/6 oz = 5g  

Mini ob sessive

Don't know why I a contributing my two cents worth - I guess I just like measurements.   What I found online are a few credible sources:

King Arthur Flour Master Weights List:

http://www.kingarthurflour.com/recipes2008/master-weight-chart.html

baking powder  1 Tbsp = 3 tsp = 1/2 ounce so 1 tsp = 1/6 ounce = 5 grams

======

WikiAnswers  How many grams does a teaspoon of baking powder weigh?

1 teaspoon (5 grams) baking powder

=======

Sweet Napa

http://www.sweetnapa.com/volume-to-weight-ingredient-conversion

Baking Powder - tbs - .5 oz; 14 g (rounded value)

=======

I believe a more correct value for baking powder is:

1 tsp = 4.6 gram  so 1 Tbsp = 13.8 grams

So I would agree that a value of 5 grams for a teaspoon of baking powder is correct and should be used. This also agrees with the master list Stan provided.

I would welcome any comments if the sites I have sited are not acceptable.As I said I am a picky person - some say precise - this attribute has not been so helpful over my life journey.

Ben

While I don't have a puppy in this show, I got curious so I pulled out my Admetior spoon scale and measured one teaspoon of baking powder.  Three grams.

Didn't even try with my i5000 digital scale because I've found it can't measure small amounts as accurately as the spoon scale.

You can do the actual measuring and weighing yourself and demonstrate, as Mini and Lindy have, that 1 teaspoon of baking powder is, indeed, considerably less than 5gm, yet empirical proof like this still gets swept aside...just shows how the flat earth theory managed to survive so long.

Not meaning to have a go at anyone in particular here. Just an observation about the tendency of people to defer by default to conventions and 'accepted' (ie: published by a 'reputable' source or sources) information. Truth by mass agreement can be a powerful illusion.

I believe the real question is "why do bakers use scales to weigh ingredients rather then use a volume measuring device such as a gallon measuring container?" I believe the answer is that bakers want to be as precise as possible so they can reproduce the end products on a consistent basis. I would believe we would agree that scooping flour can be consistent using a gallon scoop if the same person scoops it every day but when different people scoop a gallon of flour - or cup or possibly even a teaspoon - the weight of the resulting scoop will vary from person to person and even each time the same person does the procedure. So, if we agree that weighing produces a more desirable result then we have to look at the next question - standards.

Standards allow us as bakers - or any other group - to share and communicate or ideas - in this case a formula - with one another. If everyone agrees that a cup of white flour weighs x.xx grams then I can weigh a cup and you can weigh a cup and hopefully get the same amount of flour. For this concept to work there has to be an accepted, and agreed upon standard - I believe this would be termed a "published and "reputable" source".

Now, if you don't want to share your formula you can set your own standard which will work for you. This is ok but I believe I will stick with the masses on this one. I believe the last statement in the above post is more applicable to politics than baking (just my opinion).

This is too constructive a thread to get side tracked on issues such as these - I hope this post will end it.

Ben

 

But my point re empiricism vs mass agreement stands. I don't see this discussion as unconstructive, or sidetracking. Surely, the points raised are pertinent? Incorrect quantity of baking powder can adversely affect a bake (try adding just a bit more than usual to pancakes and you'll see a graphic demo that a little bit too much can make a big difference). The baking outcome is my concern here, not points scoring or having a shot at any individual.

IMO there are logic flaws in some of your comments, Ben, but to engage in further discourse on this would indeed be pedantic and sidetracking, so I won't pursue that. I believe my view is a valid one, and I've made it clear, I believe - and that's all I set out to do.

Cheers all
Ross

i dont know what stan is telling you BUT there is no chemical levening in 7 layer cake   no baking powder is required or needed

is not in my formula and there is no baking powder in the test formulas that you should received

 

in the seven-layer formula -- Norm's -- that I sent out.  there was a subsequent question about baking powder in sponge cake and I gave the measurement for the Classic Sponge Cake formula that was sent out earlier during the test

 

Stan

In the instructions... Under step one... last sentence reads:

"Sift together the cake flour and the baking powder and set aside."

That's where the confusion starts.  Then one looks at the ingredients and no BP is there.  OK simple solution... now we get to label our reports normally if we didn't use the BP and "With Baking Powder" if we did.  That should help with the report sorting.

I found that my baking trays are smaller than the required size by 8 cm on one side.  They are 32 x 36  and not 32 x 44.  My layers may come out thicker and higher or go flat and look like elephant skin.  We shall soon see.   

Mini

Is it time to start another thread?  This is getting harder and harder to pull up.

Mini,

I agree and have started another thread for the group entitled

NYBakers/Norm's Book - Recipe Tests CONTINUATION #2

Hope this measures up to everyone's use.

Ben

 

The cake is moist and delicious and I will make it again. I will try to do a better job on the glaze - I had the same problem as sally - the glaze just got thick so fast. Hind sight - I wish I would have added more juice to thin it out but at the end of the day it's still delicious. A little more substantial than angel food cake (which I like) but still melt in your mouth light. Another winner.

OK ... the Mohn bar cookies are baked, cooled, powdered, delivered to two sets of neighbors who expect this testing to go on forever and now finally really being enjoyed by my wife and me.  I keep saying I have never baked anything like what I am baking for my assignment and that is the truth.  It is a bit like being in school with the teacher not showing up - no offense Stan and Norm. It is pretty interesting that way for a couple of reasons: (1) we talk (write) among ourselves as a group and (2) I believe I am learning more and thinking more about what I am trying to bake than when I was in school and the chef gave a demo prior to the students attempt.  Anyway here are photos of my Mohn Bars ....

 

 

Looking forward to the next cookie recipe ....

Ben

 

I can't wait to try this recipe. My group didn't get this one. I agree with you that this has been one of the most amazing experiences I have ever had and I am so glad I got selected to participate. I have learned so much from my fellow bakers in this group. I will miss the daily/weekly connection with everyone.  Edited to say that my co-workers are like your neighbors - they are eagerly looking forward to me bringing my week-end "experiments" in for them to try each Monday morning - I wonder if I'll just have to keep bring in Monday treats? That wouldn't be all bad =)

Trish

Trish,

I agree with you, and I have seen it written by many others,  that this has been both fun and entertaining as well as very educational.  The idea of baking something that other people are also baking and then hearing and seeing both the good experiences and sometimes the bad ones too has been a real motivator for me - I am sure I would still have been fairly focused just on bread baking - nothing wrong with that but it can be a bit of a rut at times.  It is like waiting for a present or surprise to see what Stan is going to send out each Wednesday - I know I look forward to it - and then to start planning how to get it done. 

I know Norm and Stan will be very busy until their book comes out but maybe they or someone else could continue choosing and sending out recipes.  I know there are other folks that did not hear about this group soon enough that may want to join also.  Just a thought ...

Ben

Here is my take on the Mohn Bars. I am not a fan of Poppy Seed flavor but my family tore them up. My 2 year old grandson was two-fisting them.

I did half with a glaze drizzle. Just for looks.

 

Allan

 

I just got the recipe for next week. Looks delish!

Alabubba,

Your Mohn look great!  Sorry you are not a fan of poppy seeds - sounds like your grandson is OK with your preference.  It is hard to believe how different the two cookies look just with such a small difference - is the drizzle a powdered sugar icing?

Ben

look great! I love poppy, so I'm looking forward to these tomorrow. I tore a hamstring rafting last weekend and have been limping around. Can't sit for long, but am comfortable standing for a bit. My husband picked up the supplies I was lacking to bake these. My girlfriend, who is Jewish, called me from back east today. She was asking about my latest recipe assignment and told me that Mohn were the basis for Hamantaschen ( I know that not spelled correctly) which are cookies baked during Purim and are in the shape of Haman's hat.

Just a little history to go along with the bake.

Betty

Ben and Allan, both of you make delicious looking Mohn Bars! I got the recipe too and will try to make mine Friday or Saturday. 

Hmmm ... It would probably be bad form to take them to my SFBI class.

David

David,

Thanks.  I am really interested to hear more about your class - both before and after - which class and when ... sounds like it must be soon.  I have really wanted to attend (1) because I think SF is one of the best cities in my opinion to visit - lots of great places to eat and so much variation, and (2) everything you hear about SFBI is top rate and very interesting.  I am sure it will be a great experience and you will learn a lot too.  Can not wait to hear more from you on this adventure.

Ben

In preparation to make the Nut Torte and next week's Almond Buns I decided to make my own almond paste. The only almond paste I can find in Omaha, NE is $12.95 US for 10 oz. of paste - very pricy! This is quite a process - not hard but very tedious. I wish I would have had a couple of kids around to assist =) but alas my grandchildren are still too young for this type of project. Here's the process:

Look delicious!!  I love poppyseed sweets.  I hope the guys get their recipes perfected and publish the book soon, I really want to try a lot of their recipes!

I made them with whole wheat pastry flour.

David

David,

Your Mohn Bars look great - I love the contrast of colors and textures of the Poppyseeds and the crumb of the cake.  The bright colors of your display tray is a nice choice too based on the black and white nature of the actual bars. 

I would say that the folks in your upcoming SFBI class would welcome seeing, and tasting, such a nice treat.  If you don't take the real thing I would not advise showing them a photo.  I hope you have a safe trip and learn a lot - I am sure you will. 

Ben

I ground the poppy seeds in a Cuisinart food processor. I think I didn't grind them as fine as I should have, actually. I imagine in the old days the poppy seed topping was made in a mortar and pestle. 

David

David, your bars look delicious.

How much topping does this make? Running low on poppy seeds. Will halving the topping recipe be enough? Notice it said something about saving any extra.

Might just make half anyway, top as much as possible, and find something else to use as topping for the rest.

Thanks.

I used all the toppings (mohn and streusel). In fact, I had some concern whether the poppy seed topping was sufficient. It was, but barely.

David

I'm a little confused as to how the poppyseeds should be. The recipe says processed to resemble corn meal. njbetsy and alabubba said theirs was toward the pasty side. Mine was "seedier". With mortar and pestle, do you think it should be more pasty?

I like the WW pastry flour appearance, looks more wholesome.

Betty

Betty, I think one can grind the seeds too far into "fine"and end up pasty.  When at the supermarket, I can grind or run the seeds thru a Mohn grinder, basically a coffee grinder used for just poppy seeds set up in the bagging area after the check-out line.  (Yes, we bag our own here.)  The idea is just to crack the outer seed shell so it absorbs moisture and becomes less crunchy and gritty.  To the naked eye there is hardly a change, but if you zoom up, they look cracked and fall apart when cooked or combined with other ingredients. 

If the seeds are purchased grated, they may look a little more masticated from a mill like here in this picture:      They do not "roll" and feel a little oily.

 

 I hope this is helpful...

Mini

Hi, Mini.

You may not believe it, but not a single supermarket in Fresno seems to have a Mohn grinder. I should check some of the ethnic markets, I suppose.

David

I haven't heard of one in a Stateside supermarket.  But you did use your processor which works just fine.  I have also used a small coffee grinder.  Get some extra mocha flavor that way.

What you do have there is supermarket bagers and it first tends to startle me when someone grabs all my purchases.  Very uncomfortable feeling.  Like when you can't find your wallet at check out. 

Everyone is doing such a nice job with the Mohn bars that I want to eat one of each off every plate.  I can't decide between drizzle or crumbs so if forced to choose, I'll take both!

It's wet, windy and cool here today so the 7 layer cake is on the agenda.  I used only 2/3 the flour as AP (no cake flour)  and the rest as potato starch.   It's my lucky day!  I've made it round cutting the cake lengthwise into 8.5 cm wide strips and rolling it up like a snail shell.  Makes for a nice form with a flat top almost the size of a spring form.  It's wrapped up in parchment with a tape belt chilling in the fridge until the butter sets up.

Mini

Huh,live and learn. I never would have imagined they had dedicated grinders. I think my poppyseeds weren't processed as they should have been. They still feel gritty to me. I find it hard to know what I was looking for when I've never prepared or seen this type of cookie.

Thanks Mini!

Betty

We are making the almond paste today. It's been quite a process and I have no doubt that the professionally processed almond paste is much smoother but there's some satisfaction in having done it from scratch at least once. Photos of the last part of the process attached

 

I've never seen it here (although I've never looked - it might be around somewhere).

I'm really battling to make time for these more elaborate recipes...and making the almond paste looks laborious and time-consuming going by Trish's post.

Recipe looks something similar to marzipan? Wonder if you could use marzipan instead...?

:) It is almond paste but may have more sugar according to definition.  Marzipan is more for modeling and fine decoration and can be rolled out easier and Almond paste is used like an ingredient. 

I would compare the sugar and choose the one you prefer.  (It's your tongue, teeth and blood sugar.)  Because the recipe asked for Almond paste, how about picking a low sugar variety? :)

I was in the store and saw from 28% Almonds (and lots of sugar) in the Marzipan to 54% Almonds.   Interspar-Austria.

Almond Paste

* 1 1/2 cups (8 oz.) whole blanched almonds*
* 1 1/2 cups (5oz.) sifted powdered sugar
* 1 egg white
* 1 tsp. almond extract
* 1/8 tsp. salt

 Grind whole blanched almonds, a portion at a time, in electric blender or food chopper with fine blade (Yield: about 1 3/4 cups ground almonds). Combine with powdered sugar, egg white, almond extract and salt; work to a stiff paste. Store in refrigerator tightly wrapped in saran or disposable plastic bag.

Makes 1 1/3 cups (13 oz.) almond paste.

From the California almond board.

 

_________________________________

To blanch almonds yourself is easy. Bring a large pot of water to a boil. Put the almond into the boiling water and let them boil for 2 or 3 minutes. Then strain the boiling water off the almond and dump them into a bowl of cold water. In a couple of minutes, you'll be able to slide the skins right off the almonds. Let the blanched almonds dry a little before you make almond paste with them.

 

 

Trishinomaha on 16 Aug 2010 at 04:35

Here are a few photos of my completed Nut Torte. This is by far the most complex recipe I've completed during this test period. I think I over-baked and probably got carried away with the cnfectioner's sugar but the flavor is interestng. Probably not something I'd do again (unlike Elephant Ears - which I total intend to make again someday =)). I will take the rest of it to the office this morning and see how it plays... (sorry for the quality of the photos but it was later in the evening by the time we tried it and no daylight was available).

Almonds and more almonds. Almond paste, ground roasted almonds and almond extract...It went over quite well at work today - mostly all gone...

Trish