All about Cakes & Cookies Baking

[Funz]

dasalo:

Sorry, I'm no guru but doing this oil and water pastry can be quite tricky. You need to wrap securely the oil into water pastry and roll out carefully. The oil pastry should not be exposed or the water pastry broken. 1)The rolled out pastry should be elongated and with one palm movement, roll up the flatten pastry. 2)Place the coiled looking pastry facing up, flatten with palm and roll out gently and evenly, fill the fillings and sealed the opening. That way, you can see the spiral clearly. The thinner the pastry for action (1), the more spiral you'll get.

Yummy!

Thanks Dasalo. I did another batch. Slight improvement but still not very obvious or even. Was thinking maybe I should decrease the water dough portion since I am getting wide edges with water dough and a little spirals at the centre. Did not want to overdose everyone with curry puffs so gotta stop trying for now. Had some left over dough and filled them with some over ripe bananas and the kids loved it.

[Funz]

http://i1131.photobucket.com/albums/m560/cylsfun/20121128_171952_zpse34c4cb5.jpg\">


This thread is quiet. No one into x'mas baking?

Did a batch of ginger cookies. The smell when the cookies were baking was heavenly.

[Swimtutor]

Funz:

http://i1131.photobucket.com/albums/m560/cylsfun/20121128_171952_zpse34c4cb5.jpg\">


This thread is quiet. No one into x'mas baking?

Did a batch of ginger cookies. The smell when the cookies were baking was heavenly.

Any recipe to share?? You should make it look like a ginger boy? Thanks and have a good day ahead

[Funz]

Swimtutor:

Funz:

http://i1131.photobucket.com/albums/m560/cylsfun/20121128_171952_zpse34c4cb5.jpg\">


This thread is quiet. No one into x'mas baking?

Did a batch of ginger cookies. The smell when the cookies were baking was heavenly.

Any recipe to share?? You should make it look like a ginger boy? Thanks and have a good day ahead

This is a soft cookie dough so not suitable for cutting. I am on a lookout for ginger snap recipes but they all turn out to be soft chewy recipes. If you come across any, pls point me in that direction.

Ingredients:
2 1/4 cup all-purpose flour
1 teaspoons ground ginger (I used 2tsp)
1 teaspoon baking soda
3/4 teaspoon ground cinnamon (reduced to 1/2 tsp)
1/2 teaspoon ground cloves (used allspice instead)
3/4 cup butter (170g)
1 cup sugar, (I reduce to 1/2 cup brown sugar)
1 egg
1/4 cup molasses (I used korean ginger honey)
Sugar for coating

Directions:
In a medium mixing bowl, combine flour, ginger, baking soda, cinnamon and cloves. Set aside.
In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Gradually add the 1 cup of sugar; beat until fluffy. Add the egg and molasses; beat well. Stir dry mixture into egg mixture.
Shape dough into 1 1/2-inch balls (1 heaping tablespoon of dough each). Place about some sugar onto a flat surface. Roll balls in the sugar and place on ungreased cookie sheets about 2 inches apart.
Bake in a 180deg oven about 12 minutes or until light brown but still puffed.

[micollh]

bakers, any idea where can i get rainbow cakes? i saw the one from Delcie dessert very nice … but im looking for kid’s bday… any recommendation ? thks

[mksmn]

I would like to try making the goodies. Any good and simple recipes to share? :drool:

[little patrick]

Hi


Is anyone using baby belling oven? The oven can adjust 3 level (Top, middle and lower). Normally I used middle tray for all type of baking. I would like to know is it possible to use 2 level tray for baking the pineappart tart at once go, eg middle-upper & lower tray. I’m worry the upper tray’s tart will get burn and lower tray not cook. Hope the bakery expert advise. Thanks

[mksmn]

CNY is just around the corner. I believe some of you should have baked some of those lovely yummy goodies! Care to share some of the nice but simple recipe? :love:

[sms]

Hi all,

I am new to baking. Would like to clarify the following.
While baking cake which option should I need to choose. upper and lower heating element (or) upper and lower heating element + fan. The manual does not say anything for cake. TIA.

[mamii]

Hi bakers, any one knows which brand of whipping cream i can get from supermarket for frosting on cupcakes or for the coating on cakes ?


I have tried President brand but it does not become stiff. I have used Phoon Huat Milac Gold which works well but it comes in a big packet which is too much and i end up throwing away the balance.

TIA