official ***BAKING*** thread

[PiNaYfLaV]

@Ice Burn: we can buy that at goldilocks here but maybe i can try making it... even better. hahaha jk. thanks! i love crema de fruta. i'll google the recipe. what i really wanna try baking is sans rival. ang mahal kasi dito for a small piece eh!

[illumina]

^ Good luck! Sans rival is one recipe I wouldn't want to attempt myself. I imagine getting the meringue properly is tricky. If you're in the US, I think it'll be easier for you, because we have to contend with the humidity over here.

What I would like to make myself but can't because I need special, expensive equipment–madeleines. Or maybe I can hope to find cheap madeleine pans in the US. I saw a single mini-madeleine pan costs 600 at Cook's Exchange.

[bahamut.z3r0]

regarding pics, let me start off by posting what i have baked last night.
the one on the left is filled with chicken ala king, right is blueberry-custard pastry. needs improvement pa para maging ala-french baker. only made a few of these since i used half of the pastry dough to make mille feuille (napoleons) and apple strudel the other night. puff pastry is time consuming so i have to maximize the dough's usage and try other variants. just failed to take a pic of the two as it got devoured in an instant, besides the mille feuille's feather design is a bit runny and got ruined, not worth taking a picture anyway.

with regards to croissants, they are tricky to make, if you roll too soon or too late all of those expensive butter down the drain. my advice is look for some videos at youtube to give you tips on how to handle the dough.. through that i was able to make my third attempt on croissants successful but far from perfect.

on sans rival, meringue should be baked at a very low heat. mine usually takes almost 2 hours to become browned at the center. and with LPG's prices nowadays, it's a headache.

[larinne]

regarding pics, let me start off by posting what i have baked last night.

wow those look yummy.

it rained! shucks i'm not gonna bake anything, the frosting will not turn out good i bet.

illumina, i saw those pans at landmark department store and sm department store, kitchenware section. napansin ko lang mas mahal sa sm department store, i checked out some pans (coz we have only 2) and got some from landmark.

[Ice Burn]

hmmm. those look good!!!

Croissants are a bitch to make and if the weather's warm, even worse!

[illumina]

@ bahamut.z3r0: I anyone who makes her own puff pastry.

@ larinne: Landmark is usually cheaper than SM...especially when it comes to groceries.

[kreuk]

regarding pics, let me start off by posting what i have baked last night.
the one on the left is filled with chicken ala king, right is blueberry-custard pastry. needs improvement pa para maging ala-french baker. only made a few of these since i used half of the pastry dough to make mille feuille (napoleons) and apple strudel the other night. puff pastry is time consuming so i have to maximize the dough's usage and try other variants. just failed to take a pic of the two as it got devoured in an instant, besides the mille feuille's feather design is a bit runny and got ruined, not worth taking a picture anyway.

with regards to croissants, they are tricky to make, if you roll too soon or too late all of those expensive butter down the drain. my advice is look for some videos at youtube to give you tips on how to handle the dough.. through that i was able to make my third attempt on croissants successful but far from perfect.

on sans rival, meringue should be baked at a very low heat. mine usually takes almost 2 hours to become browned at the center. and with LPG's prices nowadays, it's a headache.

i totally agree with illumina... ang galing mo!!! can u lend the recipe for the custard? that's one of my favorites

[bahamut.z3r0]

can u lend the recipe for the custard? that's one of my favorites

custard:
2 cups whole milk
1/2 cup sugar
1 tbsp vanilla
2-3 tbsp butter
2 egg yolks
2 whole eggs
1/4 cup cornstarch

whisk eggs, sugar and cornstarch until thoroughly combined. scald milk on a pot. temper egg mixture by slowly pouring hot milk while whisking egg mixture until all is mixed in. pour the mixture back to the pot and cook it over medium heat while whisking constantly. when mixture boils and thickens, remove from heat and continue whisking. whisk in vanilla and butter. spread on a wide pan to allow it to cool faster, put a film of cling wrap directly on top of the custard to prevent it from forming a skin. chill only as soon as it cools. do not put inside the freezer as water will leak out of the custard.

blitz puff pastry
http://allrecipes.com/Recipe/Blitz-P...ry/Detail.aspx
i only made use of pure bread flour however, you can also use all-purpose flour.

[pff421]

What I would like to make myself but can't because I need special, expensive equipment–madeleines. Or maybe I can hope to find cheap madeleine pans in the US. I saw a single mini-madeleine pan costs 600 at Cook's Exchange.

I love madeleines! I wish I could make them more often but my busy life gets in the way. I have two silicone madeleine pans (regular size, not minis). I don't remember exactly how much they cost but I think they were about $12-$15 each. I normally refuse to pay over $10 for bakeware but I really wanted them.

[Ice Burn]

You folks might like this link. It's not all baking but it has the secrets of how to "clone" known restaurant and brand name goodies. Not all are free though. But I like making the twinkies hehehe (I make my own pound cake instead of the mix).

http://www.topsecretrecipes.com/

[larinne]

my whole life i've made cupcakes only three times so far.

these are from 1st & 3rd:

[kreuk]

custard:
2 cups whole milk
1/2 cup sugar
1 tbsp vanilla
2-3 tbsp butter
2 egg yolks
2 whole eggs
1/4 cup cornstarch
.

looks wonderrful to make!!! thanks...

[kreuk]

my whole life i've made cupcakes only three times so far.

these are from 1st & 3rd:

looks wonderful. is that buttercream icing?

[kreuk]

has anyone tried baklava? they sell filo pastry at santi's. but since im too busy... have no time. but i would like to try.


* 1 pound frozen phyllo sheets
* 1 cup melted butter
* 2 cups finely chopped walnuts or blanched almonds
* 1/2 cup sugar
* 1/2 teaspoon ground cinnamon
* 3/4 cup sugar
* 3/4 cup honey
* 1 cup water
* 1 tablespoon lemon juice

Preparation:
Directions for baklava
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

[illumina]

@ larinne: Oh wow! I love them! I have no patience or hand for decorating.

@ kreuk: I've always wanted to make my own baklava, after being spoiled by trying baklava straight from Syria. All the local ones here skimp on the nuts and don't stay crunchy (they skimp on butter too?). I've also spotted phyllo at S&R and Rustan's.

[larinne]

looks wonderful. is that buttercream icing?

thanks thanks, yes it's buttercream icing. i just modify it a bit to make it look softer and taste creamier. medyo bagsak nga lang pag humid talaga.

[larinne]

@ larinne: Oh wow! I love them! I have no patience or hand for decorating.

thanks, i was very tempted to put pa those sugar flowers ready-made from goldilocks bakeshop but maybe for other more impt occasions na lang.

[winzkie]

ask ko lang baka meron marunong magbaked dito ng animal shaped bread...mag oorder ako if ever how much din?...thankz a lot...

[heavyy_qear_XII]

wrong thread

[katie]

i do bake rin! here's my latest cupcake. Orange Butter Cupcake with Orange Buttercream



http://mylittlekettle.blogspot.com/