All about Cakes & Cookies Baking

[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.

[Funz]

Augmum:

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 ??

Dunno leh I baked them for like 15-20mins at about 180 deg. Maybe over ambitious with the pineapple so the crust too thin and during baking the pineapple expanded resulting in cracked crust. Could also be the skill in wrapping the pineapple and rolling the dough thereafter. Noticed that those I wrapped did not crack as much as those that DD did.

Mine when it is still hot it crumbles easily. But once cooled it's easier to handle.

Just done with my batch of sugee biscuit over the weekend so now on to almond biscuits, next will be pineapple tarts or rather balls. We'll see how it turns out this time.

[Augmum]

Funz:

Augmum:

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 ??

Dunno leh I baked them for like 15-20mins at about 180 deg. Maybe over ambitious with the pineapple so the crust too thin and during baking the pineapple expanded resulting in cracked crust. Could also be the skill in wrapping the pineapple and rolling the dough thereafter. Noticed that those I wrapped did not crack as much as those that DD did.

Mine when it is still hot it crumbles easily. But once cooled it's easier to handle.

Just done with my batch of sugee biscuit over the weekend so now on to almond biscuits, next will be pineapple tarts or rather balls. We'll see how it turns out this time.

i baked them at 170-175 , abt 15 mins, maybe u try lowering the temp.
i think not so much on skill of wrapping, becos all the round ones were made by my gal, dun think she used much skill.....haha
it is much easier to made the round ones,
as for the open-faced ones, after mould cutting, it get stick to the board, very hard to pick them up.

ya, when it is hot, it crumbles easily when i tried to remove from the baking tray, so spoilt quite a few.
but if i were to let them cooled down first, they seem to stick to the baking tray, also hard to remove.

oh...sugee biscuilt, my fav...... :love:
but i din try b4, how is yrs?? taste good ??