All about Cakes & Cookies Baking

[Augmum]

autumnbronze:

Words fail me again .... I can only :drool: :drool: :drool:

don't drool lah....start trying to bake, not that difficult,
but of course, no automatic , like the bread maker. :lol:

[Augmum]

ok...goodnit dear cookie mates

:snooze: :snooze: i had a tiring day today....

[autumnbronze]

Augmum:

don't drool lah....start trying to bake, not that difficult,

but of course, no automatic , like the bread maker. :lol:

Will will ... baby steps first .... actually pineapple tarts is my MIL's domain

[qms]

Augmum:

Dear cake/cookie mates : This is what i have baked during the weekends :dancing:

:drool:

[qms]

schweppes:

small steps... small steps...

autumnbronze:

but wait wait ..... baby steps first ....

Schweppes - small steps

Autumn - baby steps

qms - foetal steps. :!:

[tamarind]

Funz:

tamarind:

I used a Philips mixer, and I didn't get the soft peaks, not sure whether it is because I did not beat long enough. I am also trying to decide whether to get a good mixer or not.

I'm using a Philips mixer as well. So far no problems.

Try it again. Chiffon cake is a fussy cake. Even my mum, a super experienced baker had flat cakes too.

OK I will definitely try it again. Thanks !

[Funz]

Augmum:

Dear cake/cookie mates : This is what i have baked during the weekends :dancing:

I also prefer the enclosed ones as the pineapple more moist. Do your pastry crack a little after baking? Mine tends to crack. Been experimenting with various proportions and different types of flour but still crack. The ones that don't crack don't have the melt in your mouth consistency.


http://postimage.org/image/1usm7v3qc/

[Augmum]

LKVM:

So yum and I can see the new cutting board as well

keke....., ya, the new cutting board, which i use for rolling out the pastry.
that's y that day was so hurry to get it.

[Augmum]

Funz:

Augmum:

Dear cake/cookie mates : This is what i have baked during the weekends :dancing:

I also prefer the enclosed ones as the pineapple more moist. Do your pastry crack a little after baking? Mine tends to crack. Been experimenting with various proportions and different types of flour but still crack. The ones that don't crack don't have the melt in your mouth consistency.


http://postimage.org/image/1usm7v3qc/

hi funz
:hi5:
the enclosed ones which i baked yesterday, all have finished :lol:
my enclosed ones din crack leh but still melt in the mouth.
just that they are very soft, so they breaks easily when being picked up.
isit becos yr baking time is slightly long ? which results in drying ??

[Augmum]

LKVM:

Augmum:

[quote=\"LKVM\"]
So yum and I can see the new cutting board as well

keke....., ya, the new cutting board, which i use for rolling out the pastry.
that's y that day was so hurry to get it.

Hmm now we understood your hurry [/quote]actaully i did have a big rolling board but i threw it away when i moved house.silly me.......
last yr, i was using the table top to roll out the pastry, using cling wrap underneath it.