Baking General

[Anonymous No.5485799]

Bread, cookies, cakes, any sort of baked goods you want to discuss, all are welcome here.

Just pulled these out of the oven. 100% whole wheat oat chocolate chip muffins. Got the recipe from here:

http://sweettreatsmore.com/2012/06/whole-wheat-oatmeal-chocolate-chip/

And I converted it to weight, which I will post in the next post.

So, anon, what are you baking?

[Anonymous No.5485801]

>>5485799

Weight recipe:

125g oats
275g milk
1 egg
100g brown sugar
125g chocolate chips
200g WW flour
15g baking powder
8g salt

Also I subbed in almond milk because I didn't have cow's milk.

[Anonymous No.5485832]

I love making buns especially butter eye buns, while not hard to make at all it's just so relaxing to make them. I've pretty much perfected getting my buns atleast 99% round shaped after all the practice i've gotten at work.

[Anonymous No.5485880]

bread day.

white bread with poolish from ken forkish book

[Anonymous No.5485984]

Having problems with my 100% whole wheat loaves collapsing in the oven. Is there a specific reason for this?

[Anonymous No.5485989]

still munching on date squares I made last week (will repost recipe if you want).

Trying to decide what I want to bake this week. Made triple chocolate almond cookies as well as thumbprint cookies in the last few weeks so not sure what I want now..

[Anonymous No.5486005]

Cookies today, mixed chocolate

[Anonymous No.5486035]

>>5485832
>butter eye buns

recipe?

[Anonymous No.5486040]

>>5486005
those look really gross.
did you melt the butter or just use oil?
They look unnecessarily greasy.

[Anonymous No.5486069]

>>5485984
Is the dough paneing when stretched? Whole wheat takes more kneading to achieve the same effect as white

>>5486040
I always melt the butter before using it in my cookies, but I like them super chewy

[Anonymous No.5486078]

>>5486040

i was just thinking they look delicious...

its like you don't even want tasty food

[Anonymous No.5486099]

>>5486035
http://www.thefreshloaf.com/node/10702/recipe-finnish-cardamom-buns-pulla
This was the best recipe i could find in english, i tried converting the recipe i usually use at work to imperial measurements but i couldnt even remember the amounts required to making the dough in the first place despite i remember it clearly every time im at work.

Main difference in the dough recipe i use at work is that it has no egg inside the dough and has little more butter/margarine in it, there's some debating around there about having egg in the dough or not it doesnt make much difference really. I think not having egg in the dough makes the buns bit more softer in consistency and gives them a day or 2 more shelf-life.

[Anonymous No.5486110]

>>5485799
>>5485801
those look like shit

[Anonymous No.5486116]

>>5486110

How do you expect whole wheat muffins with oats and chocolate chips to look?

[Anonymous No.5486119]

>>5486116
like shit

[Anonymous No.5486130]

>>5486040
I just used normal butter, they weren't greasy at all, when i took that pic they literally had just came out of the oven.

[Anonymous No.5486131]

>>5486110
>>5486119

Cool, thanks for the valuable input.

[Anonymous No.5486134]

>>5486130
>>5486005

I think they look delicious. All my cookies look like that before they cool.

[Anonymous No.5486138]

>>5486131
next time use unbleached white or a combination of whole wheat and unbleached white

[Anonymous No.5486158]

>>5486134
Thanks bro

[Anonymous No.5486169]

>>5486158
parchment is always a good idea

[Anonymous No.5486171]

>>5486099
>http://www.thefreshloaf.com/node/10702/recipe-finnish-cardamom-buns-pulla

thanks, but how do you make that center bit? it looks like theres an egg in there... or butter or something?

[Anonymous No.5486186]

>>5486171
First you brush the bun with the beaten egg, then you push a piece of butter on the center of the bun quite low and sprinkle some sugar on top of it and it's oven time.

They should turn up quite similar like in the first pic, just remember to push the piece of butter deep enough so it wont "pop" out of the bun in the oven when it swells.

[Anonymous No.5486219]

well, from my instagram. Im the pastry chef at a restaurant. Not fancy stuff, mostly because i never payed attention to pastry until this job with specific task. Still learning.

[Anonymous No.5486223]

>>5486219

thats an orange chocolate buttercream cake.

This is a strawberry bavaroise

[Anonymous No.5486390]

Going to be making these cookies soon.
Here is the recipe I will be using.
http://pinchofyum.com/big-soft-mm-cookies

Any tips to make sure these come out well? I know I am supposed to put the dough in the fridge before I form them into balls and also I have heard using half the butter as shortening instead makes for a beter cookie.

[Anonymous No.5486400]

>>5486390
also should I use a whisk to beat the ingredients together, or is it safe to use an electric mixer. I heard an electric mixer can be to rough and I am trying to mitigate my chances of failure here.

[Anonymous No.5486406]

>>5486400
Cookie dough is... well... a dough. You'll never be able to mix it with a whisk. An electric mixer is fine because you don't have to beat the shit out of it. The mixture only has to be mixed until combined. But I'd recommend folding the m&m's through by hand with a wooden spoon so that they don't break up.

Also, if you fuck up cookies you might be a retard. There is literally nothing easier to bake.

[Anonymous No.5486422]

>>5486406
I thought I would just add the m&ms on top like in my pic above. This might be unconventional but is using your hands a good way to mix dough?

[Anonymous No.5486428]

>>5486138

No, I didn't want to consume white flour. If I did, I would have made the muffins with white flour.

[Anonymous No.5486448]

I used this recipe to make lemon coolers recently. They turned out well.

http://www.bystephanielynn.com/2012/05/sunshine-lemon-coolers-cookie-recipe.html

[Anonymous No.5486468]

>>5486422
You could, but you're making it harder than it needs to be. Forget the mixer or mixing with your hands, get a bowl and a wooden spoon.

[Anonymous No.5486771]

>>5485880
first loaf done

[Anonymous No.5486815]

>>5486771
anddd loaf number 2

this one looks a bit better

[Anonymous No.5486879]

>>5486815
and obligatory innards.

flavor on this one is better than the last, but the texture needs work.

thank you you've been a wonderful audience

[Anonymous No.5486944]

>>5486005
fucking racemixer. degenerate cookie baking ass motherfucker

[Anonymous No.5487247]

>>5486134
It just looks like pieces of the butter had not fully creamed with the sugar, resulting it parts of that shot looking like there was just a chunk of butter in the mass of the cookie like a chocolate chip made of butter.

[Anonymous No.5487248]

>>5486815
that is art

[Anonymous No.5489033]

>>5486406
I can bake just about anything but plain chocolate chip cookies. I always manage to fuck them up

>>5486879
This looks delicious

I made palmiers earlier, chocolate chip banana bread last night, and I'm gonna make a batch of cinnamon rolls tomorrow. No pics now, but I'll take some tomorrow