I told already last week, that I plan to bake the Chocolate Orange Soufflé from IMAfoodblog . And this weekend I had the time to do it finally. But to bad I was to slow with making a picture, so thats all I can present:
As you can see we liked it very much 😀 And because I do exceptionally the recipe without changing anything, I do not copy Nicks detailed discripton for this delicious dessert. Just go to his side and have a look by yourself.
Last weekend we were invited to the birthday party of a friend of mine. The evening before she called a little bit worried, because she realised that the party food was not vegetarian, except off salate and bread. I offered instantly to bring a quiche, pleased that I had a reason to bake.
But then I could not decide: onions or mushrooms? And I planed to bake bread also , for that I prepared already a preferment. So what to do?
But then I had an idea. Why not make one dough, then splitt it and make bread with two-thirds and the quiche with the other third? Continue reading
felt really troubled when I saw the topic of BBD#18: Quick Breads. My first though was: “But I never do quick breads. I do not LIKE quick breads.”
And the suggested variant Soda-Bread I tried once and did not like to repeat it. Bread means to me yeast and time, a lot of time! And the other recommendations like muffins, wafles and pancakes are for me no breads either, but something like cake. But this weekend I baked muffins, so I send the post to Fun & Food Blog
But then, while preparing an indian dinner, it dawns on me: chapati are quick breads! So good, that it is allowed to hand in two posts!
The recipe is in cups, what is unusual for me. But the recipe calls for cups, and that is unusual for me, too, I followed the recipe. 😉 Continue reading
I planned to try a chocolate soufflé this weekend, but I catched a mean cold (again). So I spend the whole saturday in bed, and sunday i was better, but not well enough for kitchen experiments. So I postpone the soufflé to the next weekend and choose a simple recipe instead.
I want to try the chocolate custard muffins from Dan Lepard for a long time. I just had no neutral oil, so I exchanged the oil for butter. But that did not spoil the result, the muffins are very fluffy.
My Boyfrind is always very happy, when I bake pain au chocolate for breakfast on sunday. I like crossinats more, but he loves them, but – and that’s important- they have to contain TWO bars of chocolate. He looked very suspiciously at the recipe for pain au chocolate in my copy of Bertinets “Crust” and declared it as wrong, because in this recipe the pain contains only ONE chocolatebar!
Steve of Bread cetera use two chocolatebars, too and his technique to roll them into the dough seems better then the one I used untill now. I always had the problem, that some of the pain au chocolate unfold in the oven again, so I used his methode this time.
When I roll the butter into the dough, I normally give the dough one hour to rest in the fridge between two rounds of rolling and folding, but this time I had some time pressure, so I decided to follow the recipe of “Crust” and reduce it to half an hour.
Not a good idea! Although I get a light interior, it was not so nice layered like normal. Next time, I will use the one hour cooling periode between the rolling again! Continue reading
The Ceriola I baked last week were very good. A nice crispy crust and a airy crump, looking as nice as rolls from the bakery. The best rolls I ever bake!
But one single person testing the rolls declared, that the rolls are fine, but the rolls from the bakery are more fluffy. Ok, that arouse my ambition. The recipe itself was fine, I was sure about this. But maybe the methode was wrong? I recalled a post Steve from Bread cetera published some weeks ago. In the Post “More Musings on Mixing” he showed an intressing technique to prepare dough.
Like him, I used the whisking attachment to mix the batter consisting of the sourdough, the yeast, all of the water and a little amount of flour, untill the mixture becomed aerated. Now I changed to the dough hook to mix shortly the rest of the flour with batter. After a resting periode for autolysis, the dough was kneaded untill the gluten developed. That happend really fast, one minute after kneading the dough started to become smooth and after another four minutes the gluten was well developed. Continue reading
If I have to choose between Gâteau de Zoé:
Its not a good idea to declare on thursday that I am done with baking for this week because on friday, when I see all the beautiful loafs and rolls on YeastSpotting, I always find a lot of things I want to try immediately. This time, I saw the Ceriola from La cocina de ile and could not resist. The picture was so promissing.
But the two years of learning spanish in school had passed me without having a great impact on me. I still rember some words but thats not enough to translate the recipe. With the pictures I get roughly the meaning, but it was not enough to understand it entirely. But luckily there is the Google translation service and the online dictonary Leo. With some help from both of them, I did the translation rapidly. Just the term Masa madre gave me some troubles – but here google could help me too: it is sourdough!
The methode of forming the rolls is shown in this video. Its not so complicated: just form nice bowls, then use the edge of your hand to press in the middle of the bowl. Then fold it together and roll the ends together, giving the roll two pointed Ends. I did this not carefully enough, so I lost most of this pointed ends during the rising Periode. Continue reading
When I see the topic of the 17. Bread Baking Day this recipe came directly to my mind. I was thinking about trying it for a longer time, I just had no opportunity untill now. I knew the methode to form the stars allready from Bertinets “Dough”. Its so stunning, how two simple cuts could have such a nice effect!
For cooking the potatos I used this time the microwave. Its a simple trick, my collogues use for cooking potatos for lunch at work. Just wash the potatos and then pierce them with a fork for four or five times. Then put the wet potatos to a plate, suitable for microwaves, cover them and cook them at 750 Watt for 2 to 5 minutes, depending on their size. Continue reading
After finishing his Ph.D. last month my colleague and labbench nighbour Channa will leave us to take a job as post-doc in Cork (Ireland). What a strange feeling..
At friday we had a farewell party, and I promised to bring something sweet. It should be something, that could be easyly transported with bus and train, because I did not want to drive with our car when it is snowing.
After thinking a while I decided to do some sweet rolls. I did not like to do cinnamon buns again, but I had some left over nuts and almonds in the cupboard – so I decided to do sweet nut rolls. The filling is inspired by the glaze of sticky buns.
Update: After we tested first the (extremly sweet) indian Sweets, my colleague from China thought the rolls were “something salty, maybe a kind of bread” lol Continue reading