"graham" wrote in message news
On 2017-12-19 10:32 AM, Ophelia wrote:
> "graham" wrote in message news >
> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>> On 12/19/2017 8:18 AM, graham wrote:
>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>>> However, I think I used too much Nutella and next time it will only be
>>>>> a very thin smear on each layer. I don't think my grandson will
>>>>> complain:-)
>>>>>
>>>>> https://postimg.org/image/3tp16isfl/
>>>>
>>>> No doubt, that is flat gorgeous!
>>>>
>>>> Art food.
>>>>
>>> Thanks! Doesn't taste bad either! I ate the "bun" made from scraps. My
>>> son's family got the main one.
>>
>> The thing about baking is that it keeps on giving, presuming anything was
>> left for breakfast...
>>
>> The altitude here (6100' ASL) plays the devil with my efforts mostly.
>
> You just have to reduce the leavening agent a bit and increase the oven
> temperature by 10-20F.
> I'm at ~3500' and I have had to change the classic English Victoria
> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
> sponge from collapsing.
>
> ==
>
> You know where I am, will I have to make any heat adjustments to make that
> Star Bread???
>
>
No! The recipe is yeast based. Altitude is critical only with baking powder.

===

Thanks, Graham) And thanks again for that gorgeous recipe

--
http://www.helpforheroes.org.uk

"graham" wrote in message news
On 2017-12-19 10:30 AM, Ophelia wrote:
> "graham" wrote in message news > On 2017-12-19 2:21 AM, Ophelia wrote:
>> That looks absolutely gorgeous))
>>
>> Well done, and lucky grandkids
>>
>>
> I took it to my D-I-L last night and in minutes my 15yr old
> grand-daughter had skoffed a section. She burns calories like crazy.
> Grandson followed soon after. I doubt that there is anything left this
> morning:-)
>
> ==
>
> I'll bet))) btw she burns calories fast eh??? sigh lucky her)
>
>
>
She goes to the Ballet School, a high school where, in addition to high
level academics, a considerable time is spent in the ballet studio.

===

That would do it)

--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Monday, December 18, 2017 at 11:38:20 AM UTC-10, graham wrote:
> I've just taken it out of the oven and it doesn't look too bad. However,
> I think I used too much Nutella and next time it will only be a very
> thin smear on each layer. I don't think my grandson will complain:-)
>
> https://postimg.org/image/3tp16isfl/
>
> The enriched dough recipe was for a fairly standard cinnamon bun and 2
> different sources quoted the same proportions. Here is the recipe using
> metric weights etc. google for cups.
>
> 450g AP flour
> 70g sugar
> pinch of salt
> 180ml milk (full fat) IMO this is not enough!!
> 2tsp instant yeast
> 2 egg yolks
> 30g softened butter
> Nutella
>
> Method (I used a food processor - thankfully!)
> Warm the milk for 30secs in the MW
> Add the yeast and whisk to dissolve.
> Put the flour sugar and salt in the FP and mix briefly.
> Add the egg yolks and blitz to disperse.
> With the motor running, add the milk mix in a steady stream to form a
> dough.
> At this point I had to add extra milk as the all I had was a bowl full
> of large crumbs. I added extra until it produced a dough then added the
> soft butter and processed until it was incorporated.
> With the extra milk I ended up with 852g of dough which I divided into
> 4x213g pieces that I kneaded into balls and put into separate oiled
> bowls for the first rise.
> After rising, I rolled each piece out into a 10" disc. And at this point
> it is better to follow this youtube video:
>
> https://www.youtube.com/watch?v=HwvYmBo_bN4
>
> One can use other fillings such as cinnamon/sugar mix and there are
> savoury versions too.
> It looks somewhat difficult but it isn't and I'll probably make this
> again with the help of my grandchildren.
> Graham

I'm gonna have to make this very festive bread. It probably looks best with
Nutella but I'll just have to substitute something else. Thanks!

==

I will make it with Nutella, but what will you substitute?

--
http://www.helpforheroes.org.uk

On Tuesday, December 19, 2017 at 10:02:38 AM UTC-10, graham wrote:
> You can use a cinnamon/sugar mix as you would for cinnamon buns. The
> dough is similar too. I don't like cinnamon in those quantities - the
> smell in mall food courts where there is a C/bun stall is sickening to
> me. I have been thinking of a Canadian version where I paint the dough
> with syrup and sprinkle maple sugar over it for texture.
> Graham

It's a strange thing that cinnamon makes some people feel bad. Your Canadian version sounds interesting. Big grain sugar and even salt is good on baked goods.

On 12/19/2017 1:06 PM, graham wrote:
> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>> On 12/19/2017 12:51 PM, graham wrote:
>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>> "graham"Â* wrote in message news >>>>>>
>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>> I've just taken it out of the oven and it doesn't look too
>>>>>>>>>> bad. However, I think I used too much Nutella and next time it
>>>>>>>>>> will only be a very thin smear on each layer. I don't think my
>>>>>>>>>> grandson will complain:-)
>>>>>>>>>>
>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>
>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>
>>>>>>>>> Art food.
>>>>>>>>>
>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>>> scraps. My son's family got the main one.
>>>>>>>
>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>> anything was left for breakfast...
>>>>>>>
>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>> mostly.
>>>>>>
>>>>>> You just have to reduce the leavening agent a bit and increase the
>>>>>> oven
>>>>>> temperature by 10-20F.
>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
>>>>>> sponge from collapsing.
>>>>>>
>>>>>> ==
>>>>>>
>>>>>> You know where I am, will I have to make any heat adjustments to
>>>>>> make that Star Bread???
>>>>>>
>>>>>>
>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>> baking powder.
>>>>
>>>>
>>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>>> I suppose that accompanies the reduction in BP. The whole idea is
>>> that the lower atmospheric pressure needs countering with a heavier
>>> mixture.
>>
>>
>> Now there's a good science-based explanation, - yes.
> But the Trump admin has just said that you must not use that term:-)

No they didn't!

Cripes, can you guys EVER let politics alone????

On Tuesday, December 19, 2017 at 10:11:39 AM UTC-10, Ophelia wrote:
>
> I will make it with Nutella, but what will you substitute?
>
> --
> http://www.helpforheroes.org.uk

Beats me, the world is my oyster so perhaps I can use oysters.

But seriously folks, I'm just going to make it once and make sure that my daughter gets a gander at it. I won't have to ever make it another time. Pretty sneaky, I am after all...

On 2017-12-19 1:16 PM, Casa del Sol naciente wrote:
> On 12/19/2017 1:06 PM, graham wrote:
>> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>>> On 12/19/2017 12:51 PM, graham wrote:
>>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>>> "graham"Â* wrote in message news >>>>>>>
>>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>>> I've just taken it out of the oven and it doesn't look too
>>>>>>>>>>> bad. However, I think I used too much Nutella and next time
>>>>>>>>>>> it will only be a very thin smear on each layer. I don't
>>>>>>>>>>> think my grandson will complain:-)
>>>>>>>>>>>
>>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>>
>>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>>
>>>>>>>>>> Art food.
>>>>>>>>>>
>>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>>>> scraps. My son's family got the main one.
>>>>>>>>
>>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>>> anything was left for breakfast...
>>>>>>>>
>>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>>> mostly.
>>>>>>>
>>>>>>> You just have to reduce the leavening agent a bit and increase
>>>>>>> the oven
>>>>>>> temperature by 10-20F.
>>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent
>>>>>>> the
>>>>>>> sponge from collapsing.
>>>>>>>
>>>>>>> ==
>>>>>>>
>>>>>>> You know where I am, will I have to make any heat adjustments to
>>>>>>> make that Star Bread???
>>>>>>>
>>>>>>>
>>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>>> baking powder.
>>>>>
>>>>>
>>>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>>>> I suppose that accompanies the reduction in BP. The whole idea is
>>>> that the lower atmospheric pressure needs countering with a heavier
>>>> mixture.
>>>
>>>
>>> Now there's a good science-based explanation, - yes.
>> But the Trump admin has just said that you must not use that term:-)
>
> No they didn't!
>
> Cripes, can you guys EVER let politics alone????
OK! It's xmas!

On Tue, 19 Dec 2017 13:18:32 -0700, graham > wrote:

>On 2017-12-19 1:16 PM, Casa del Sol naciente wrote:
>> On 12/19/2017 1:06 PM, graham wrote:
>>> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>>>> On 12/19/2017 12:51 PM, graham wrote:
>>>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>>>>>
>>>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>>>> baking powder.

>>>>>> **Not so fast, I have to (in many cases) add flour for altitude.
>>>>> I suppose that accompanies the reduction in BP. The whole idea is
>>>>> that the lower atmospheric pressure needs countering with a heavier
>>>>> mixture.
>>>>
>>>>
>>>> Now there's a good science-based explanation, - yes.
>>> But the Trump admin has just said that you must not use that term:-)
>>
>> No they didn't!
>>
>> Cripes, can you guys EVER let politics alone????
>OK! It's xmas!

But that means everybody has plenty of time to talk about President P.
Grabber.

"graham" wrote in message news
On 2017-12-19 12:56 PM, dsi1 wrote:
> On Monday, December 18, 2017 at 11:38:20 AM UTC-10, graham wrote:
>> I've just taken it out of the oven and it doesn't look too bad. However,
>> I think I used too much Nutella and next time it will only be a very
>> thin smear on each layer. I don't think my grandson will complain:-)
>>
>> https://postimg.org/image/3tp16isfl/
>>
>> The enriched dough recipe was for a fairly standard cinnamon bun and 2
>> different sources quoted the same proportions. Here is the recipe using
>> metric weights etc. google for cups.
>>
>> 450g AP flour
>> 70g sugar
>> pinch of salt
>> 180ml milk (full fat) IMO this is not enough!!
>> 2tsp instant yeast
>> 2 egg yolks
>> 30g softened butter
>> Nutella
>>
>> Method (I used a food processor - thankfully!)
>> Warm the milk for 30secs in the MW
>> Add the yeast and whisk to dissolve.
>> Put the flour sugar and salt in the FP and mix briefly.
>> Add the egg yolks and blitz to disperse.
>> With the motor running, add the milk mix in a steady stream to form a
>> dough.
>> At this point I had to add extra milk as the all I had was a bowl full
>> of large crumbs. I added extra until it produced a dough then added the
>> soft butter and processed until it was incorporated.
>> With the extra milk I ended up with 852g of dough which I divided into
>> 4x213g pieces that I kneaded into balls and put into separate oiled
>> bowls for the first rise.
>> After rising, I rolled each piece out into a 10" disc. And at this point
>> it is better to follow this youtube video:
>>
>> https://www.youtube.com/watch?v=HwvYmBo_bN4
>>
>> One can use other fillings such as cinnamon/sugar mix and there are
>> savoury versions too.
>> It looks somewhat difficult but it isn't and I'll probably make this
>> again with the help of my grandchildren.
>> Graham
>
> I'm gonna have to make this very festive bread. It probably looks best
> with Nutella but I'll just have to substitute something else. Thanks!
>
You can use a cinnamon/sugar mix as you would for cinnamon buns. The
dough is similar too. I don't like cinnamon in those quantities - the
smell in mall food courts where there is a C/bun stall is sickening to
me. I have been thinking of a Canadian version where I paint the dough
with syrup and sprinkle maple sugar over it for texture.
Graham

==

That sounds better. Not just maple syrup?

--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Tuesday, December 19, 2017 at 10:11:39 AM UTC-10, Ophelia wrote:
>
> I will make it with Nutella, but what will you substitute?
>


Beats me, the world is my oyster so perhaps I can use oysters.

But seriously folks, I'm just going to make it once and make sure that my
daughter gets a gander at it. I won't have to ever make it another time.
Pretty sneaky, I am after all...

===

You are just too lucky))



--
http://www.helpforheroes.org.uk

On 12/19/2017 1:17 PM, dsi1 wrote:
> On Tuesday, December 19, 2017 at 10:11:39 AM UTC-10, Ophelia wrote:
>>
>> I will make it with Nutella, but what will you substitute?
>>
>> --
>> http://www.helpforheroes.org.uk
>
> Beats me, the world is my oyster so perhaps I can use oysters.
>
> But seriously folks, I'm just going to make it once and make sure that my daughter gets a gander at it. I won't have to ever make it another time. Pretty sneaky, I am after all...
>

Might I borrow her for some baking 101 stateside?

;-)

On 12/19/2017 1:18 PM, graham wrote:
> On 2017-12-19 1:16 PM, Casa del Sol naciente wrote:
>> On 12/19/2017 1:06 PM, graham wrote:
>>> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>>>> On 12/19/2017 12:51 PM, graham wrote:
>>>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>>>> "graham"Â* wrote in message news >>>>>>>>
>>>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>>>> I've just taken it out of the oven and it doesn't look too
>>>>>>>>>>>> bad. However, I think I used too much Nutella and next time
>>>>>>>>>>>> it will only be a very thin smear on each layer. I don't
>>>>>>>>>>>> think my grandson will complain:-)
>>>>>>>>>>>>
>>>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>>>
>>>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>>>
>>>>>>>>>>> Art food.
>>>>>>>>>>>
>>>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>>>>> scraps. My son's family got the main one.
>>>>>>>>>
>>>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>>>> anything was left for breakfast...
>>>>>>>>>
>>>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>>>> mostly.
>>>>>>>>
>>>>>>>> You just have to reduce the leavening agent a bit and increase
>>>>>>>> the oven
>>>>>>>> temperature by 10-20F.
>>>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to
>>>>>>>> prevent the
>>>>>>>> sponge from collapsing.
>>>>>>>>
>>>>>>>> ==
>>>>>>>>
>>>>>>>> You know where I am, will I have to make any heat adjustments to
>>>>>>>> make that Star Bread???
>>>>>>>>
>>>>>>>>
>>>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>>>> baking powder.
>>>>>>
>>>>>>
>>>>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>>>>> I suppose that accompanies the reduction in BP. The whole idea is
>>>>> that the lower atmospheric pressure needs countering with a heavier
>>>>> mixture.
>>>>
>>>>
>>>> Now there's a good science-based explanation, - yes.
>>> But the Trump admin has just said that you must not use that term:-)
>>
>> No they didn't!
>>
>> Cripes, can you guys EVER let politics alone????
> OK! It's xmas!

TY!

:-)))))

On 12/19/2017 1:22 PM, Bruce wrote:
> On Tue, 19 Dec 2017 13:18:32 -0700, graham > wrote:
>
>> On 2017-12-19 1:16 PM, Casa del Sol naciente wrote:
>>> On 12/19/2017 1:06 PM, graham wrote:
>>>> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>>>>> On 12/19/2017 12:51 PM, graham wrote:
>>>>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>>>>>>
>>>>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>>>>> baking powder.
>
>>>>>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>>>>>> I suppose that accompanies the reduction in BP. The whole idea is
>>>>>> that the lower atmospheric pressure needs countering with a heavier
>>>>>> mixture.
>>>>>
>>>>>
>>>>> Now there's a good science-based explanation, - yes.
>>>> But the Trump admin has just said that you must not use that term:-)
>>>
>>> No they didn't!
>>>
>>> Cripes, can you guys EVER let politics alone????
>> OK! It's xmas!
>
> But that means everybody has plenty of time to talk about President P.
> Grabber.
>

Auztardia Labours on...

pun intended...

On 2017-12-19 1:34 PM, Ophelia wrote:

>
> ==
>
> That sounds better.Â* Not just maple syrup?
>
Too thin. I thought it might act as a glue for the sugar grains.

On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
> On 12/19/2017 12:51 PM, graham wrote:
>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>> On 12/19/2017 12:09 PM, graham wrote:
>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>> "graham"Â* wrote in message news >>>>>
>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>>>>>>> However, I think I used too much Nutella and next time it will
>>>>>>>>> only be a very thin smear on each layer. I don't think my
>>>>>>>>> grandson will complain:-)
>>>>>>>>>
>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>
>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>
>>>>>>>> Art food.
>>>>>>>>
>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>> scraps. My son's family got the main one.
>>>>>>
>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>> anything was left for breakfast...
>>>>>>
>>>>>> The altitude here (6100' ASL) plays the devil with my efforts mostly.
>>>>>
>>>>> You just have to reduce the leavening agent a bit and increase the
>>>>> oven
>>>>> temperature by 10-20F.
>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
>>>>> sponge from collapsing.
>>>>>
>>>>> ==
>>>>>
>>>>> You know where I am, will I have to make any heat adjustments to
>>>>> make that Star Bread???
>>>>>
>>>>>
>>>> No! The recipe is yeast based. Altitude is critical only with baking
>>>> powder.
>>>
>>>
>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>> I suppose that accompanies the reduction in BP. The whole idea is that
>> the lower atmospheric pressure needs countering with a heavier mixture.
>
>
> Now there's a good science-based explanation, - yes.

I've just baked a batch of French macarons and they are a complete
failure. After looking at several Youtube videos, my meringue was
perfect and the final mixture looked identical to those in the videos
and the piped mounds pre-baking also looked perfect.
Now I wonder if it's altitude, oven or a combination.
Graham

"graham" wrote in message news
On 2017-12-19 1:34 PM, Ophelia wrote:

>
> ==
>
> That sounds better. Not just maple syrup?
>
Too thin. I thought it might act as a glue for the sugar grains.

==

Ok.

--
http://www.helpforheroes.org.uk

"graham" wrote in message news
On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
> On 12/19/2017 12:51 PM, graham wrote:
>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>> On 12/19/2017 12:09 PM, graham wrote:
>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>> "graham" wrote in message news >>>>>
>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>>>>>>> However, I think I used too much Nutella and next time it will
>>>>>>>>> only be a very thin smear on each layer. I don't think my grandson
>>>>>>>>> will complain:-)
>>>>>>>>>
>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>
>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>
>>>>>>>> Art food.
>>>>>>>>
>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from scraps.
>>>>>>> My son's family got the main one.
>>>>>>
>>>>>> The thing about baking is that it keeps on giving, presuming anything
>>>>>> was left for breakfast...
>>>>>>
>>>>>> The altitude here (6100' ASL) plays the devil with my efforts mostly.
>>>>>
>>>>> You just have to reduce the leavening agent a bit and increase the
>>>>> oven
>>>>> temperature by 10-20F.
>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
>>>>> sponge from collapsing.
>>>>>
>>>>> ==
>>>>>
>>>>> You know where I am, will I have to make any heat adjustments to make
>>>>> that Star Bread???
>>>>>
>>>>>
>>>> No! The recipe is yeast based. Altitude is critical only with baking
>>>> powder.
>>>
>>>
>>> Not so fast, I have to (in many cases) add flour for altitude.
>> I suppose that accompanies the reduction in BP. The whole idea is that
>> the lower atmospheric pressure needs countering with a heavier mixture.
>
>
> Now there's a good science-based explanation, - yes.

I've just baked a batch of French macarons and they are a complete
failure. After looking at several Youtube videos, my meringue was
perfect and the final mixture looked identical to those in the videos
and the piped mounds pre-baking also looked perfect.
Now I wonder if it's altitude, oven or a combination.
Graham

==

Have they worked out when you baked them in the past or is this new?



--
http://www.helpforheroes.org.uk

On 2017-12-19 2:44 PM, Ophelia wrote:
> "graham"Â* wrote in message news >
> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>> On 12/19/2017 12:51 PM, graham wrote:
>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>> "graham"Â* wrote in message news >>>>>>
>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>> I've just taken it out of the oven and it doesn't look too
>>>>>>>>>> bad. However, I think I used too much Nutella and next time it
>>>>>>>>>> will only be a very thin smear on each layer. I don't think my
>>>>>>>>>> grandson will complain:-)
>>>>>>>>>>
>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>
>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>
>>>>>>>>> Art food.
>>>>>>>>>
>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>>> scraps. My son's family got the main one.
>>>>>>>
>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>> anything was left for breakfast...
>>>>>>>
>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>> mostly.
>>>>>>
>>>>>> You just have to reduce the leavening agent a bit and increase the
>>>>>> oven
>>>>>> temperature by 10-20F.
>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
>>>>>> sponge from collapsing.
>>>>>>
>>>>>> ==
>>>>>>
>>>>>> You know where I am, will I have to make any heat adjustments to
>>>>>> make that Star Bread???
>>>>>>
>>>>>>
>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>> baking powder.
>>>>
>>>>
>>>> Â* Not so fast, I have to (in many cases) add flour for altitude.
>>> I suppose that accompanies the reduction in BP. The whole idea is
>>> that the lower atmospheric pressure needs countering with a heavier
>>> mixture.
>>
>>
>> Now there's a good science-based explanation, - yes.
>
> I've just baked a batch of French macarons and they are a complete
> failure. After looking at several Youtube videos, my meringue was
> perfect and the final mixture looked identical to those in the videos
> and the piped mounds pre-baking also looked perfect.
> Now I wonder if it's altitude, oven or a combination.
> Graham
>
> ==
>
> Have they worked out when you baked them in the past or is this new?
>
Better but not entirely satisfactory.

On 2017-12-19 3:02 PM, graham wrote:
> On 2017-12-19 12:56 PM, dsi1 wrote:

> You can use a cinnamon/sugar mix as you would for cinnamon buns. The
> dough is similar too. I don't like cinnamon in those quantities - the
> smell in mall food courts where there is a C/bun stall is sickening to
> me. I have been thinking of a Canadian version where I paint the dough
> with syrup and sprinkle maple sugar over it for texture.
>

That could be an expensive venture. A few years ago I tried Emeril
Lagasse's recipe for Tarte au Sucre. I called for maple sugar, which I
happened to have a small bag of. The pie was incredible so I went to the
local maple farm to replace it and I was floored by the cost. I modified
the recipe and used dark maple syrup instead.

On 12/19/2017 2:27 PM, graham wrote:
> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>> On 12/19/2017 12:51 PM, graham wrote:
>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>> "graham"Â* wrote in message news >>>>>>
>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>> I've just taken it out of the oven and it doesn't look too
>>>>>>>>>> bad. However, I think I used too much Nutella and next time it
>>>>>>>>>> will only be a very thin smear on each layer. I don't think my
>>>>>>>>>> grandson will complain:-)
>>>>>>>>>>
>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>
>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>
>>>>>>>>> Art food.
>>>>>>>>>
>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>>> scraps. My son's family got the main one.
>>>>>>>
>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>> anything was left for breakfast...
>>>>>>>
>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>> mostly.
>>>>>>
>>>>>> You just have to reduce the leavening agent a bit and increase the
>>>>>> oven
>>>>>> temperature by 10-20F.
>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
>>>>>> sponge from collapsing.
>>>>>>
>>>>>> ==
>>>>>>
>>>>>> You know where I am, will I have to make any heat adjustments to
>>>>>> make that Star Bread???
>>>>>>
>>>>>>
>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>> baking powder.
>>>>
>>>>
>>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>>> I suppose that accompanies the reduction in BP. The whole idea is
>>> that the lower atmospheric pressure needs countering with a heavier
>>> mixture.
>>
>>
>> Now there's a good science-based explanation, - yes.
>
> I've just baked a batch of French macarons and they are a complete
> failure. After looking at several Youtube videos, my meringue was
> perfect and the final mixture looked identical to those in the videos
> and the piped mounds pre-baking also looked perfect.
> Now I wonder if it's altitude, oven or a combination.
> Graham

You do some advanced baking for sure.

I'm sorry I can be of no help other than to commiserate.

We're trying to back-engineer cookies that spread by design, not accident.

Dunno if it'll happen, but...onward!

On 2017-12-19 3:35 PM, Casa del Sol naciente wrote:
> On 12/19/2017 2:27 PM, graham wrote:
>> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>>> On 12/19/2017 12:51 PM, graham wrote:
>>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>>> "graham"Â* wrote in message news >>>>>>>
>>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>>> I've just taken it out of the oven and it doesn't look too
>>>>>>>>>>> bad. However, I think I used too much Nutella and next time
>>>>>>>>>>> it will only be a very thin smear on each layer. I don't
>>>>>>>>>>> think my grandson will complain:-)
>>>>>>>>>>>
>>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>>
>>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>>
>>>>>>>>>> Art food.
>>>>>>>>>>
>>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>>>> scraps. My son's family got the main one.
>>>>>>>>
>>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>>> anything was left for breakfast...
>>>>>>>>
>>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>>> mostly.
>>>>>>>
>>>>>>> You just have to reduce the leavening agent a bit and increase
>>>>>>> the oven
>>>>>>> temperature by 10-20F.
>>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent
>>>>>>> the
>>>>>>> sponge from collapsing.
>>>>>>>
>>>>>>> ==
>>>>>>>
>>>>>>> You know where I am, will I have to make any heat adjustments to
>>>>>>> make that Star Bread???
>>>>>>>
>>>>>>>
>>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>>> baking powder.
>>>>>
>>>>>
>>>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>>>> I suppose that accompanies the reduction in BP. The whole idea is
>>>> that the lower atmospheric pressure needs countering with a heavier
>>>> mixture.
>>>
>>>
>>> Now there's a good science-based explanation, - yes.
>>
>> I've just baked a batch of French macarons and they are a complete
>> failure. After looking at several Youtube videos, my meringue was
>> perfect and the final mixture looked identical to those in the videos
>> and the piped mounds pre-baking also looked perfect.
>> Now I wonder if it's altitude, oven or a combination.
>> Graham
>
> You do some advanced baking for sure.

I like the challenge!

>
> I'm sorry I can be of no help other than to commiserate.
>
> We're trying to back-engineer cookies that spread by design, not accident.
>
> Dunno if it'll happen, but...onward!
>
The dark chocolate chip cookie that I showed here a few days ago was a
spreadable one - not the cowpat!!!! You just drop walnut-sized balls of
dough onto the cookie sheet and they spread into a perfectly shaped,
conventional cookie. The recipe is in grams if you want to try it.

On Tuesday, December 19, 2017 at 12:09:42 AM UTC-6, Sqwertz wrote:
> On Mon, 18 Dec 2017 15:40:35 -0800 (PST),
> wrote:
>
> >>> https://postimg.org/image/3tp16isfl/
> >>
> >> No doubt, that is flat gorgeous!
> >>
> >> Art food.
> >>
> > It IS pretty but I'm no baker and never will be and no desire to bake.
> > I don't like Nutella either; that leaves me out.
>
> You really fall for this smoothie bullshit, Joan?
> You must be out of your mind.
>
> -sw
>
>
It was a pretty creation. A creation that can be eaten.

On 12/19/2017 4:20 PM, graham wrote:
> On 2017-12-19 3:35 PM, Casa del Sol naciente wrote:
>> On 12/19/2017 2:27 PM, graham wrote:
>>> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>>>> On 12/19/2017 12:51 PM, graham wrote:
>>>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>>>> "graham"Â* wrote in message news >>>>>>>>
>>>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>>>> I've just taken it out of the oven and it doesn't look too
>>>>>>>>>>>> bad. However, I think I used too much Nutella and next time
>>>>>>>>>>>> it will only be a very thin smear on each layer. I don't
>>>>>>>>>>>> think my grandson will complain:-)
>>>>>>>>>>>>
>>>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>>>
>>>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>>>
>>>>>>>>>>> Art food.
>>>>>>>>>>>
>>>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from
>>>>>>>>>> scraps. My son's family got the main one.
>>>>>>>>>
>>>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>>>> anything was left for breakfast...
>>>>>>>>>
>>>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>>>> mostly.
>>>>>>>>
>>>>>>>> You just have to reduce the leavening agent a bit and increase
>>>>>>>> the oven
>>>>>>>> temperature by 10-20F.
>>>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to
>>>>>>>> prevent the
>>>>>>>> sponge from collapsing.
>>>>>>>>
>>>>>>>> ==
>>>>>>>>
>>>>>>>> You know where I am, will I have to make any heat adjustments to
>>>>>>>> make that Star Bread???
>>>>>>>>
>>>>>>>>
>>>>>>> No! The recipe is yeast based. Altitude is critical only with
>>>>>>> baking powder.
>>>>>>
>>>>>>
>>>>>> Â*Â*Not so fast, I have to (in many cases) add flour for altitude.
>>>>> I suppose that accompanies the reduction in BP. The whole idea is
>>>>> that the lower atmospheric pressure needs countering with a heavier
>>>>> mixture.
>>>>
>>>>
>>>> Now there's a good science-based explanation, - yes.
>>>
>>> I've just baked a batch of French macarons and they are a complete
>>> failure. After looking at several Youtube videos, my meringue was
>>> perfect and the final mixture looked identical to those in the videos
>>> and the piped mounds pre-baking also looked perfect.
>>> Now I wonder if it's altitude, oven or a combination.
>>> Graham
>>
>> You do some advanced baking for sure.
>
> I like the challenge!

Clearly so.

>>
>> I'm sorry I can be of no help other than to commiserate.
>>
>> We're trying to back-engineer cookies that spread by design, not
>> accident.
>>
>> Dunno if it'll happen, but...onward!
>>
> The dark chocolate chip cookie that I showed here a few days ago was a
> spreadable one - not the cowpat!!!! You just drop walnut-sized balls of
> dough onto the cookie sheet and they spread into a perfectly shaped,
> conventional cookie. The recipe is in grams if you want to try it.


We have one in our Pie In The Sky book that we're going to work through
first, if that bombs, then yes, I'd love to try yours.

On 12/19/2017 4:33 PM, wrote:
> On Tuesday, December 19, 2017 at 12:09:42 AM UTC-6, Sqwertz wrote:
>> On Mon, 18 Dec 2017 15:40:35 -0800 (PST),
>> wrote:
>>
>>>>> https://postimg.org/image/3tp16isfl/
>>>>
>>>> No doubt, that is flat gorgeous!
>>>>
>>>> Art food.
>>>>
>>> It IS pretty but I'm no baker and never will be and no desire to bake.
>>> I don't like Nutella either; that leaves me out.
>>
>> You really fall for this smoothie bullshit, Joan?
>> You must be out of your mind.
>>
>> -sw
>>
>>
> It was a pretty creation. A creation that can be eaten.
>
>

Sqwerty is suffering from deck rail envy....

On Tuesday, December 19, 2017 at 11:27:37 AM UTC-10, graham wrote:
>
> I've just baked a batch of French macarons and they are a complete
> failure. After looking at several Youtube videos, my meringue was
> perfect and the final mixture looked identical to those in the videos
> and the piped mounds pre-baking also looked perfect.
> Now I wonder if it's altitude, oven or a combination.
> Graham

It is a tricky thing to get the hang of. There's probably a steep learning curve in macron baking technique. It does have to be piped out and be of the proper consistency. They have to sit out for a while to dry out some. The next time my daughter makes it, I'll have to pay it some attention and ask some questions. I've never aspired to make this but good luck in your quest for the perfect macron and keep on keepin' on!

On 12/19/2017 5:08 PM, dsi1 wrote:
> On Tuesday, December 19, 2017 at 11:27:37 AM UTC-10, graham wrote:
>>
>> I've just baked a batch of French macarons and they are a complete
>> failure. After looking at several Youtube videos, my meringue was
>> perfect and the final mixture looked identical to those in the videos
>> and the piped mounds pre-baking also looked perfect.
>> Now I wonder if it's altitude, oven or a combination.
>> Graham
>
> It is a tricky thing to get the hang of. There's probably a steep learning curve in macron baking technique. It does have to be piped out and be of the proper consistency. They have to sit out for a while to dry out some. The next time my daughter makes it, I'll have to pay it some attention and ask some questions. I've never aspired to make this but good luck in your quest for the perfect macron and keep on keepin' on!
>

The perfect Macron?

Apparently he governs like Jupiter!

....and takes no silly questions from the hoi poloi...

I wonder if he studied up on Marie Antoinette?

%-)))

"graham" wrote in message news
On 2017-12-19 2:44 PM, Ophelia wrote:
> "graham" wrote in message news >
> On 2017-12-19 1:00 PM, Casa del Sol naciente wrote:
>> On 12/19/2017 12:51 PM, graham wrote:
>>> On 2017-12-19 12:18 PM, Casa del Sol naciente wrote:
>>>> On 12/19/2017 12:09 PM, graham wrote:
>>>>> On 2017-12-19 10:32 AM, Ophelia wrote:
>>>>>> "graham" wrote in message news >>>>>>
>>>>>> On 2017-12-19 8:53 AM, Casa del Sol naciente wrote:
>>>>>>> On 12/19/2017 8:18 AM, graham wrote:
>>>>>>>> On 2017-12-18 3:12 PM, Casa del Sol naciente wrote:
>>>>>>>>> On 12/18/2017 2:38 PM, graham wrote:
>>>>>>>>>> I've just taken it out of the oven and it doesn't look too bad.
>>>>>>>>>> However, I think I used too much Nutella and next time it will
>>>>>>>>>> only be a very thin smear on each layer. I don't think my
>>>>>>>>>> grandson will complain:-)
>>>>>>>>>>
>>>>>>>>>> https://postimg.org/image/3tp16isfl/
>>>>>>>>>
>>>>>>>>> No doubt, that is flat gorgeous!
>>>>>>>>>
>>>>>>>>> Art food.
>>>>>>>>>
>>>>>>>> Thanks! Doesn't taste bad either! I ate the "bun" made from scraps.
>>>>>>>> My son's family got the main one.
>>>>>>>
>>>>>>> The thing about baking is that it keeps on giving, presuming
>>>>>>> anything was left for breakfast...
>>>>>>>
>>>>>>> The altitude here (6100' ASL) plays the devil with my efforts
>>>>>>> mostly.
>>>>>>
>>>>>> You just have to reduce the leavening agent a bit and increase the
>>>>>> oven
>>>>>> temperature by 10-20F.
>>>>>> I'm at ~3500' and I have had to change the classic English Victoria
>>>>>> Sponge recipe by using about 30% plain to 70% SR flour to prevent the
>>>>>> sponge from collapsing.
>>>>>>
>>>>>> ==
>>>>>>
>>>>>> You know where I am, will I have to make any heat adjustments to make
>>>>>> that Star Bread???
>>>>>>
>>>>>>
>>>>> No! The recipe is yeast based. Altitude is critical only with baking
>>>>> powder.
>>>>
>>>>
>>>> Not so fast, I have to (in many cases) add flour for altitude.
>>> I suppose that accompanies the reduction in BP. The whole idea is that
>>> the lower atmospheric pressure needs countering with a heavier mixture.
>>
>>
>> Now there's a good science-based explanation, - yes.
>
> I've just baked a batch of French macarons and they are a complete
> failure. After looking at several Youtube videos, my meringue was
> perfect and the final mixture looked identical to those in the videos
> and the piped mounds pre-baking also looked perfect.
> Now I wonder if it's altitude, oven or a combination.
> Graham
>
> ==
>
> Have they worked out when you baked them in the past or is this new?
>
Better but not entirely satisfactory.

==

You will I have known you too long not to know that <g>

--
http://www.helpforheroes.org.uk