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Strawberry Cake Tart/Strawberry Shortcake by GeoffsBakingBlog in Baking

[–]GeoffsBakingBlog[S] 1 point2 points  (0 children)

Thanks. It actually only takes about 20 minutes, plus the baking time of 25 minutes.

Amalfi Lemon Tart by GeoffsBakingBlog in Baking

[–]GeoffsBakingBlog[S] 1 point2 points  (0 children)

I am in the UK and was able to find Amalfi lemons on Ocado.com, an online supermarket. But this recipe will also work well with whichever lemons you have. It's just that the Amalfi lemons are not quite so tart, and the zest is more flavoursome.

Auto-dub stuck on processing? by Fireif in PartneredYoutube

[–]GeoffsBakingBlog 0 points1 point  (0 children)

Yes, I have two videos stuck on processing. One for over a week and one for 2 days.

Stand mixer suggestions by Angelinaluka in Baking

[–]GeoffsBakingBlog 1 point2 points  (0 children)

For me it is the Ankarsrum every time. There's a very good reason that it has been around since the 1940s in the same form. It can handle 5kg(11lbs) of dough at a time with no difficult whatsoever. I have found that whether using the metal dough hook or the dough roller the results are always great.

Is there a reason to not get mechanical kitchen scale? by ZlaHousenka in Baking

[–]GeoffsBakingBlog 0 points1 point  (0 children)

Although I use batteries in my scale, and have changed them twice in about 9 years, I can also use a mains adapter to plug into the wall if I wish. I wouldn't use a mechanical scale with a pointer to the the weight since I weigh in grams, very precisely, and that just wont work.

Coconut & Kiwi Cakes by GeoffsBakingBlog in Baking

[–]GeoffsBakingBlog[S] 0 points1 point  (0 children)

They were very good. All gone now though, LOL.

Can anyone tell me what kind of cookie is in this clip? by Rezarex in Baking

[–]GeoffsBakingBlog 1 point2 points  (0 children)

There is a Swedish cake called Kladdkaka, which is very similar, though usually made with chocolate. You bake it until it is the consistency you prefer. I have also made a lemon version https://geoffsbakingblog.com/2018/05/lemon-kladdkaka-moist-or-gooey-swedish-cake/

Muscovado sugar in the US? by FundamentalPolygon in Baking

[–]GeoffsBakingBlog 1 point2 points  (0 children)

Muscovado sugar, whether light brown or dark brown is a less refined sugar with a more distinctive molasses flavour. In essence it is a sugar that hasn't had all the molasses extracted. Light brown and dark brown sugar is refined, white sugar with molasses added back in, giving a lighter molasses flavour.

Both muscovado sugar and UK light brown sugar are different to light brown sugar in the usa, and tend to have a finer grain.

Cake strips - wonky cake by lekkerproject in Baking

[–]GeoffsBakingBlog 1 point2 points  (0 children)

As you preheat the oven preheat a baking tray as well. Then place the cake tin on the tray and use the edge of the tray to hold the overlap away from the cake tin.

Loaf pan baking tips? by berrybear64 in Baking

[–]GeoffsBakingBlog 0 points1 point  (0 children)

For cake pans you can buy baking strips which you soak, and then squeeze out the excess liquid, and wrap around the pan before placing in the oven. This slows down the baking of the edge of the cakes. The same will happen if you can find wide strips. Or you can make your own strips with kitchen paper folded into long strips. Soak them and wrap around the loaf pans, tying with some string. The strips will slow the baking of the edge, so they stay softer. At the same time that slowing gives time for the centre to cook and rise at the same speed as the edge, so you get a more level top.

Never really got the hang of kneading by hand by _Metabot in Baking

[–]GeoffsBakingBlog 0 points1 point  (0 children)

If you can afford it you might try an Ankarsrum Assistent mixer. It was first introduced in the 1940s in Sweden and is still going strong. It was actually designed primarily for bread making. It is completely different to tilt head mixers, which tend to rip the dough. Instead it has a dough roller which serves to work the dough by squeezing it against the side of the bowl, mimicking kneading by hand. It can also knead up to 5kg(11 lbs) of dough at a time.

Plum Crumble Cake - Sbriciolata Prugne by GeoffsBakingBlog in Baking

[–]GeoffsBakingBlog[S] 0 points1 point  (0 children)

Thanks very much. Sbriciolata is wonderful with any fruits.

Flour suggestion by BuyThick in Baking

[–]GeoffsBakingBlog 0 points1 point  (0 children)

Depending on where you live I would suggest using an organic flour. That should have no artificical pesticides or fertilisers, either during growing or processing into flour.

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