Any Home Bakers Here?

jnicholes said:

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Rabbit tracks. Somehow, Sophie got out…..

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cavemanrich said:

Baked my VERTICAL POPPY SEED CAKE.

Here is the recipe for the dough.

500 g. All-purpose flour,, about 3½ cups+
180 ml milk (6 oz. )
15 g yeast. = to 2 envelopes
70 g sugar,, (for dough) about 1/3 cup
6 egg yolks,, (saved whites for poppy seed mixture)
2 envelopes Vanilla sugar. 32g. or 2 tsp Vanilla liquid.
½ tsp salt.
1 stick of melted butter. (120g)
½ cup raisins soaked in Rum. (optional, can be hydrated in water also)

Poppy seed filling. from can.
425 g. I used about half of the large can. 850g.
3 TBS honey
Beaten egg whites. Slightly less than half of what was from
the 6 eggs (yolk used for the dough.)

Streusel.
I had some made ahead of time. I make more than I need
and keep rest for next bake. keeps well refrigerated.
My general recipe is;
1 part butter
1 part sugar
2 parts flour
So I usually make with 1 stick of butter. 120g,,
120 g sugar, and up to 240g flour, (sometimes I use less flour)

Bake @350°F for 45 minutes. Ovens do differ, so check slightly earlier, like after 40 minutes to see if done. I did after 40, and seen that another 5 minutes was due.
Pans are bread pans.


Here is my play by play.
I measure out my ingredients and work from those amounts. On bottom of picture is my proofed yeast. I used all my milk quantity, , added a few tablespoons of flour, and same of sugar.

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Raisins soaking in Rum. The Rum adds a nice flavor, and aroma to cake. ALL the alcohol evaporates during the baking process, so nobody gets a BUZZ
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This is consistency of my dough, very similar to that of bread dough.
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Beaten egg whites
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This is the amount I used added to my poppy seed mix. Too much egg whites, and poppy seed mixture turns too soupy(liquid)
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The way my mixture looked after I fully mixed it. I used my smaller bowl for this. Larger bowl contains my dough that is on first rise .(1 hour)
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Placed a rolled out thin bottom layer of dough first.
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Rolled out rest portion of dough
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Spread the poppy seed mixture
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Rolled it up
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Cut into 8 portions
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Placed them vertically into pan. Pans are bread pans
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Topped with streusel, and left for second rise. (about 30 minutes)
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Checked for done with thermometer. (foolproof )
Baked @350°F for 45 minutes
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on cooling rack.
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Cakes looked properly tanned
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Sliced to show interior
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Notes;
Turned out mighty tasty
I like the VERTICAL positioning of the rolls. The thin layer of dough I placed first on bottom of pan kept the poppy seed mixture away from bottom of pan

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Happy hen lover said:

Hello baker's one and all. I came across an old recipe for Tupper bread and a 84 year old friend of mine ( that is known for her HOMEADE treats) said she makes all her dough that way. Have any of you heard of it,?
My other friend got the recipe and purchased an old Tupperware bowl and love the ease of making a big bath of dough.
I guess it proofs in the bowl pops the lid then add more ingredients and let it ride and pop lid once more.

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Marie2020 said:

Did your rabbit come back okay?

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Ladies-Eight said:

Bakers good afternoon one and all!

67 mostly cloudy 88% humidity feels like 67 rain 20%.

Have a great day!

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R2elk said:

It was 9°F this morning. It is up to 14°F and about 3" of snow.

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jnicholes said:

Is that a northern flicker? Good photo!

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