Apr 7, 2020
Is it peak TransBian if I make fried pickles? Using my own bread flour and everything. 🤔🤔🤔
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Is it peak TransBian if I make fried pickles? Using my own bread flour and everything. 🤔🤔🤔
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Fuck, I just realized it's 1:30 am; you know what that means?
I should go bake some bread!
I've got more lemon pound cake mix and I am STARVING!!! 👀👀👀
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The concept of time is such a farce during this quarantine. All that matters is if you're able keep yourself on track & awake at the same time as the people you want to interact with.
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Seriously though, as much as I enjoy doing that kinda stuff at crazy hours of the night, I'm actually waiting till tomorrow to bake my bread. Which is probably for the best because then I can make the other bread I've been wanting to make as well.
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This is my baking blog now.
My first two batches of bagels were strictly OK but with this third batch I’m finally getting somewhere. I started with this recipe: http://camolove.com/recipes/baking/homemade-rye-bagels/ I then made these modifications:
*Doubled the recipe overall to make 12 bagels *Went with the honey over the agave syrup because we have a lot of it *Subbed 3c All-purpose flour for 3c White Whole Wheat flour and 1.5Tbps Gluten *Added 2 eggs *The eggs made the dough WAY too liquid (whoops) so I ended up adding an extra .5c WWW flour during the kneading (thanks to my partner for the assist there...) *Forgot the brown sugar for the water bath. Whoops *Recipe doesn’t recommend an egg wash for whatever fucking reason but I did one. How they expect the toppings to stick to a bagel that is only wet with water is beyond me. Standard 1tsp water, 1 egg. *Toppings: 3 plain, 3 coarse salt (Fucking OP as shit topping, badly needs a nerf) 3 poppy seed, 3 sesame seed (pretty good) Boiled for 1 minute, 20 seconds on both sides. Definitely not chewy enough, they need a longer bath next time. Baked for 27 minutes, they looked great on the first check.
Insights:
*Boil for longer *Probably don’t need both eggs AND gluten. Next time try eggs-only, and possibly more of them. *Whole wheat/rye is fucking tasty. Salt on top of that is broken. *I overshot the crumbly/springy balancing point this time, probably due to the gluten. Boiling for longer probably will help, too. *Next time make sure that extra flour AND extra water are on hand during the kneading phase. First time in a while I’ve overshot the liquid/solid balancing point rather than undershooting. *I still need a big cookie sheet...
Haven’t posted anything in the past year. I try a new fall recipe each year, this year is Pumpkin Spice Latte Roll. In the photos is the first half of that recipe: Pumpkin Pie Roll.
I have been obsessively making swiss rolls for about a year now, after testing and tweaking various recipes, I got the best vanilla sponge for cake rolls. From there on, it’s just playing with different ingredients for different flavors.
I got into Pumpkin Spice Latte this fall (I know, a late bloomer, but I usually am not a big fan of flavored coffees, so this is a big surprise even to me!) and have been wanting to make it into cake roll. Since coffee sponge is more common, I wanted to see if I can make a pumpkin spice one. I did not have time to try a coffee filling recipe, so decided to use the leftover pumpkin purée to make a pumpkin spice filling.
The final product was so much better than I expected! The already airy sponge is so moist from the addition of pumpkin purée. And the coconut sugar to sweeten the pumpkin filling adds unique caramel flavor/fragrance. Now all I have to do is see what combination I do for the pumpkin spice latte roll: pumpkin sponge with coffee mousse or coffee sponge with pumpkin filling. Stay tune!
Recipe to come!
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Baking Journal 1
I wish I had the money to make baked goods every day, but sadly I don't. Every week I pick a couple baked goods that either I really want, or something requested by a family member. Last week I made candied orange slices for the first time. They were awesome! This week I want to bake French Almond Macaroons. So excited!
Lemon Meringue Cupcakes by queene of tartes on Flickr.
Lately I've been getting back into watching Food Network, and I started recording one of their shows called Cupcake Wars. I always thought that it was kind of lame or whatever, but then my friend took me to this little cupcake shop across town and the owner of it won a Cupcake Wars. Her cupcakes were fantastic! And then I started getting into Food Network shows again...and I fell in love with Cupcake Wars, I've only seen two episodes but I'm hooked and I want to see more. There's so much you can do with a cupcake, it's incredible!