What I've bake while under lockdown
Why yes, I do stress-bake, why do you ask?
Salted Caramel Cake for the Boy's birthday. This was pretty labor intensive but totally worth it for the sugary decadence. I now know how to make caramel, yay! Also, Swiss meringue buttercream is awesome, I'm frosting all my cakes with it from now on.
Pita bread:
From this recipe. Lots of fun to make (I've never made bread in a frying pan before) and very tasty. Mine didn't naturally form a pocket, but was pretty easy to open up with my fingers once it was cool.
Chocolate cinnamon babka:
From Peter Reinhart's Artisan Breads Every Day cookbook. A+, would make again, with slightly reduced baking time.
Almond banana bread:
From this recipe, except I put in chopped pecans instead of chocolate chips. It had a lovely texture and the almond and banana flavors really came through, but I like my banana bread to be sweeter than that. Thinking of making it again and adding some honey or brown sugar to the batter, but I'm not sure how it would affect the baking time and consistency.
Croissants:
From Peter Reinhart's book again. My first time making laminated dough! It was time consuming, but not as scary as I expected. Lots of steps, but each step was fairly simple on its own. It probably helped that the recipe was so clear and detailed, and also that I've seen Great British Bake-Off contestants do it so many times. They lost their shape a bit in the oven, but still tasted amazing. Flaky buttery goodness, yum. I baked half the batch and froze the rest for after Passover.
There are lots of other fun things I'd like to make, but I really need to start spacing out my baking sprees more, since flour currently can't be got for love or money and I don't want to run out too soon. Fortunately, Passover starts on Wednesday, so I'll be playing with almond flour and matzo meal for a week. I'm also planning to make my cheesecake recipe for our wedding anniversary later this month, since it uses graham crackers or cookies/wafers for crust, so no flour needed.
So what have you guys all been doing with your quarantine time?
This entry was originally posted at https://marinarusalka.dreamwidth.org/644558.html. You may comment there using OpenID.
Salted Caramel Cake for the Boy's birthday. This was pretty labor intensive but totally worth it for the sugary decadence. I now know how to make caramel, yay! Also, Swiss meringue buttercream is awesome, I'm frosting all my cakes with it from now on.
Pita bread:
From this recipe. Lots of fun to make (I've never made bread in a frying pan before) and very tasty. Mine didn't naturally form a pocket, but was pretty easy to open up with my fingers once it was cool.
Chocolate cinnamon babka:
From Peter Reinhart's Artisan Breads Every Day cookbook. A+, would make again, with slightly reduced baking time.
Almond banana bread:
From this recipe, except I put in chopped pecans instead of chocolate chips. It had a lovely texture and the almond and banana flavors really came through, but I like my banana bread to be sweeter than that. Thinking of making it again and adding some honey or brown sugar to the batter, but I'm not sure how it would affect the baking time and consistency.
Croissants:
From Peter Reinhart's book again. My first time making laminated dough! It was time consuming, but not as scary as I expected. Lots of steps, but each step was fairly simple on its own. It probably helped that the recipe was so clear and detailed, and also that I've seen Great British Bake-Off contestants do it so many times. They lost their shape a bit in the oven, but still tasted amazing. Flaky buttery goodness, yum. I baked half the batch and froze the rest for after Passover.
There are lots of other fun things I'd like to make, but I really need to start spacing out my baking sprees more, since flour currently can't be got for love or money and I don't want to run out too soon. Fortunately, Passover starts on Wednesday, so I'll be playing with almond flour and matzo meal for a week. I'm also planning to make my cheesecake recipe for our wedding anniversary later this month, since it uses graham crackers or cookies/wafers for crust, so no flour needed.
So what have you guys all been doing with your quarantine time?
This entry was originally posted at https://marinarusalka.dreamwidth.org/644558.html. You may comment there using OpenID.