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The Perfect World >> Domestic Sphere >> Baking


CalGal -- Thursday, July 04, 2002 -- 07:35:57 PM

How-tos, tips, recipes.

This thread is tagged: cooking, baking, cake
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Curie Tournesol -- Monday, January 02, 2006 -- 09:24:16 PM -- 7112 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

I wouldn't know! *g*

Marya -- Monday, January 02, 2006 -- 09:31:59 PM -- 7113 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

It's more likely storage conditions than age. I've bought yeast from the supermarket that was well within sell-by date and was dead.

rms -- Tuesday, January 03, 2006 -- 05:19:55 AM -- 7114 of 13465

I think someone here mentioned the simple cake frosting rule: one block cream cheese, one stick butter, as much confectioner's sugar as it needs, flavor to taste. I tried it tonight, with hazelnut Torani syrup and a little dutched cocoa, and it rocks. Especially on a moist, dense, chocolate cake.

Except that about a 1" slice is all I can handle.

Nay -- Tuesday, January 03, 2006 -- 05:21:34 AM -- 7115 of 13465
Why? Fuck you, that's why.

Oh good, I need to try that. The last few times I've tried cream cheese frosting, it's come out way too rich. It tastes fabulous for the first couple of bites, but no matter how rich the cake, you only end up tasting the frosting and then it just gets to be too much. I'll try this one with the stick of butter next time.

Lila Jones -- Tuesday, January 03, 2006 -- 03:12:50 PM -- 7116 of 13465

Julie, I'm happy to report that our baking instincts are good. Frozen chocolate crinkle dough made delicious cookies last night. And there's more in the freezer -- hurray!

AnneS -- Tuesday, January 03, 2006 -- 04:40:55 PM -- 7117 of 13465

My new favorite very,very easy frosting is Insanity Rose's sour cream chocolate frosting - you just mix bittersweet (or I suppose you could use milk) chocolate with sour cream - no beating or anything - and it turns out really good. It's got a subtle sour taste, but only very subtle - little kids might not like it, but all the grownups at the party loved it.

Julie C. -- Tuesday, January 03, 2006 -- 11:06:12 PM -- 7118 of 13465

Lila, that is good to know. I was going to make chocolate crinkles this weekend, but then the kid got sick. It's probably just as well, given how much crap we've eaten in the last few weeks.

Nay -- Wednesday, January 04, 2006 -- 06:51:26 PM -- 7119 of 13465
Why? Fuck you, that's why.

Ok, I am making my Aunt Bev's oatmeal bread today and I'm done with the kneeding and it's sitting in a greased bowl ready to rise. I don't know if I did the kneeding part right though. What is the point of kneeding and is it supposed to get really tough?

Marya -- Wednesday, January 04, 2006 -- 06:53:59 PM -- 7120 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

It's supposed to get elastic and resistant, and have a smoother surface than it did at the beginning. The point is to develop the gluten in the flour. That's part of how the crumb in the bread develops, I think.

If you find it hard to get to that stage, try a trick I got from the Fanny Farmer book: knead for a couple of minutes, cover the dough with a damp towel and let it rest for ten minutes, then come back and knead for another 8-10 minutes. I usually put on a timer and also play music during the kneading.

Nay -- Wednesday, January 04, 2006 -- 06:54:58 PM -- 7121 of 13465
Why? Fuck you, that's why.

Ok, so it's sort of one of those things that you need a little experience to know exactly when it's done being kneeded. If I didn't kneed it enough, what's the bread going to be like?

Marya -- Wednesday, January 04, 2006 -- 06:57:52 PM -- 7122 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

It might not rise as high or have as firm a crumb, I think. It's a matter of degree, though, and I've never gotten inedible bread after kneading for ten minutes.

melisub -- Wednesday, January 04, 2006 -- 07:00:42 PM -- 7123 of 13465

One way I learned to test if I had kneaded enough is to pull at a piece of the dough. It should stretch instead of breaking.

I agree with Marya. It might be a bit dense, but it will not be inedible.

Nay -- Wednesday, January 04, 2006 -- 07:01:01 PM -- 7124 of 13465
Why? Fuck you, that's why.

Ok, well I hope it works out! If not, it's not like it has all these expensive ingredients, so it's not going to break the bank if I have to start all over. Bread is cheap!

Oh, the other thing that I think might make the bread a little weird is that I used regular molasses, not light molasses. My grocery store doesn't carry light molasses. And my lord, I had forgotten how much molasses stinks. It's amazing that it can make so many yummy things, but the raw product is so nastay.

Marya -- Wednesday, January 04, 2006 -- 07:03:27 PM -- 7125 of 13465
You are the Proust of TPW, and we all prefer J.K. Rowling. -j. ross

What's light molasses? Less sugar?

Nay -- Wednesday, January 04, 2006 -- 07:03:56 PM -- 7126 of 13465
Why? Fuck you, that's why.

I have no idea.

Julie C. -- Wednesday, January 04, 2006 -- 07:04:57 PM -- 7127 of 13465

I love how molasses smells. Yum.

Nay -- Wednesday, January 04, 2006 -- 08:50:02 PM -- 7128 of 13465
Why? Fuck you, that's why.

Ok, now I'm obsessing that I didn't kneed the bread enough. Now that it's been rising for an hour and a half or so, can I just kneed it again and let it rise some more?

debby -- Wednesday, January 04, 2006 -- 08:53:28 PM -- 7129 of 13465
lighten up

Don't bother, just knead it more at the next one.

Its not an all or nothing thing, its a continuum, bread that is not kneaded much is like wonder bread, bread that is kneaded a LOT is like that Iggys bread you break a tooth on trying to bite into it.

Nay -- Wednesday, January 04, 2006 -- 08:53:59 PM -- 7130 of 13465
Why? Fuck you, that's why.

Ok, thanks!

GythaOgg -- Wednesday, January 04, 2006 -- 09:17:47 PM -- 7131 of 13465
"I didn't realize that -- and maybe this explains quite a bit -- is that the news organizations look to Comedy Central for their cues on integrity." - Jon Stewart

One way to check to see if you're done kneading is to see if you can get a gluten window: basically, you take a small chunk of dough and pull it between your hands until you get a sheet that's a few inches wide, a few inches long, but very thin. If the chunk of dough is translucent when you hold it up to the light, you're good to go. If you can't pull it thin enough that you can see light through it, then you need to knead more.

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The Perfect World >> Domestic Sphere >> Baking