Any Home Bakers Here?

[Ladies-Eight]

Bakers good afternoon one and all!

Temperature in the 90s.

Have a great day!

 

[jnicholes]

Goulash tonight.

 

[Sally PB]

Oh, Jared, that looks tasty. I'd make it with GF pasta, for me, and the whole batch would be gone in 2 days!

 

[jnicholes]

Oh, Jared, that looks tasty. I'd make it with GF pasta, for me, and the whole batch would be gone in 2 days!

The recipe is in the index, if you want to try it that way.

 

[cavemanrich]

It was not very HOT, and currently smoke from Canada Fires is at dangerous levels by my area, I stayed indoors. , Decided to do some baking. Experimenting as I often do,, decided to make a
PINEAPPLE COFFEE CAKE. Same concept as when I made the Peach coffee cake. https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-26519031
Did make some slight adjustments to recipe. The Pineapple fruit can is Larger than the peach can. I also added 1 whole stick of butter. That made me add additional flour as well.


Here is recipe ingredients and amounts.
1 Can of Crushed pineapple, 20 oz
1 cup milk (warmed to 110°F)
3 TSP yeast
1 stick of Butter. about 114 grams, (melted, and cooled)
7 cups flour. (All-purpose)
3 eggs
50 grams sugar.

Here is play by play.
My proofed yeast in that 1 cup of warm milk, with a couple Tbs. of flour mixed in. Flour from my 7 cup total quantity

I pureed the pineapple, and juice.
I placed all wet ingredients and sugar, into stand mixer, and combined. After all was well stirred, I added my flour.

This is how my dough looked after a good mixing/kneading.
I always add last cup a spoon at a time, until I get dough consistency that looks good to me. Sometimes a little more, and sometimes a little less than my stated amount. Different flours, and also size of eggs can contribute to these slight differences.

Set aside for first rise.

About 50 minutes later looked like below.

I portioned into 4 baking pans. Parchment lined. These are small bread pans.

Topped with my Brown Sugar Streusel, and let rise 2nd time, for about 20 minutes.

Out of oven after about 35 minutes, @350°F,,
I did check with thermometer, and interior temp was about 200°F

After about 10 minutes, I pulled out by lifting up on Parchment paper, and onto cooling rack.

Nicely tanned.

When it was time to slice,,, I did just that. Super moist, and soft,

Individual portion. Indeed very tasty

Notes;
This cake is very similar to the peach cake I made in other recipe post. The Pineapple is not overpowering in flavor, but does add some. I used same amount of sugar, (50 grams) as in the peach cake recipe. Pineapple juice in that can is slightly less sweet than the syrup in a peach can. Therefore this cake was slightly less sweet, but sweet enough. The streusel makes up for any sweet deficiency there may be.

 

[Ladies-Eight]

Bakers good morning one and all!

The cakes look wonderful yummy.

Temperature is in the 70s.

Have a great day!

 

[R2elk]

It was not very HOT, and currently smoke from Canada Fires is at dangerous levels by my area, I stayed indoors. , Decided to do some baking. Experimenting as I often do,, decided to make a
PINEAPPLE COFFEE CAKE. Same concept as when I made the Peach coffee cake. https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-26519031
Did make some slight adjustments to recipe. The Pineapple fruit can is Larger than the peach can. I also added 1 whole stick of butter. That made me add additional flour as well.


Here is recipe ingredients and amounts.
1 Can of Crushed pineapple, 20 oz
1 cup milk (warmed to 110°F)
3 TSP yeast
1 stick of Butter. about 114 grams, (melted, and cooled)
7 cups flour. (All-purpose)
3 eggs
50 grams sugar.

Here is play by play.
My proofed yeast in that 1 cup of warm milk, with a couple Tbs. of flour mixed in. Flour from my 7 cup total quantity
View attachment 3558297
I pureed the pineapple, and juice.
I placed all wet ingredients and sugar, into stand mixer, and combined. After all was well stirred, I added my flour.
View attachment 3558298
This is how my dough looked after a good mixing/kneading.
I always add last cup a spoon at a time, until I get dough consistency that looks good to me. Sometimes a little more, and sometimes a little less than my stated amount. Different flours, and also size of eggs can contribute to these slight differences.

View attachment 3558299
Set aside for first rise.
View attachment 3558300
About 50 minutes later looked like below.
View attachment 3558301
I portioned into 4 baking pans. Parchment lined. These are small bread pans.
View attachment 3558302
Topped with my Brown Sugar Streusel, and let rise 2nd time, for about 20 minutes.
View attachment 3558303
Out of oven after about 35 minutes, @350°F,,
I did check with thermometer, and interior temp was about 200°F
View attachment 3558304
After about 10 minutes, I pulled out by lifting up on Parchment paper, and onto cooling rack.
View attachment 3558305
Nicely tanned.
View attachment 3558306
When it was time to slice,,, I did just that. Super moist, and soft,
View attachment 3558307
Individual portion. Indeed very tasty
View attachment 3558308
Notes;
This cake is very similar to the peach cake I made in other recipe post. The Pineapple is not overpowering in flavor, but does add some. I used same amount of sugar, (50 grams) as in the peach cake recipe. Pineapple juice in that can is slightly less sweet than the syrup in a peach can. Therefore this cake was slightly less sweet, but sweet enough. The streusel makes up for any sweet deficiency there may be.

One suggestion. Stop putting streusel on everything before you have to give it up. The sugar overload is eventually going to catch up with you.

 

[ronott1]

It was not very HOT, and currently smoke from Canada Fires is at dangerous levels by my area, I stayed indoors. , Decided to do some baking. Experimenting as I often do,, decided to make a
PINEAPPLE COFFEE CAKE. Same concept as when I made the Peach coffee cake. https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-26519031
Did make some slight adjustments to recipe. The Pineapple fruit can is Larger than the peach can. I also added 1 whole stick of butter. That made me add additional flour as well.


Here is recipe ingredients and amounts.
1 Can of Crushed pineapple, 20 oz
1 cup milk (warmed to 110°F)
3 TSP yeast
1 stick of Butter. about 114 grams, (melted, and cooled)
7 cups flour. (All-purpose)
3 eggs
50 grams sugar.

Here is play by play.
My proofed yeast in that 1 cup of warm milk, with a couple Tbs. of flour mixed in. Flour from my 7 cup total quantity
View attachment 3558297
I pureed the pineapple, and juice.
I placed all wet ingredients and sugar, into stand mixer, and combined. After all was well stirred, I added my flour.
View attachment 3558298
This is how my dough looked after a good mixing/kneading.
I always add last cup a spoon at a time, until I get dough consistency that looks good to me. Sometimes a little more, and sometimes a little less than my stated amount. Different flours, and also size of eggs can contribute to these slight differences.

View attachment 3558299
Set aside for first rise.
View attachment 3558300
About 50 minutes later looked like below.
View attachment 3558301
I portioned into 4 baking pans. Parchment lined. These are small bread pans.
View attachment 3558302
Topped with my Brown Sugar Streusel, and let rise 2nd time, for about 20 minutes.
View attachment 3558303
Out of oven after about 35 minutes, @350°F,,
I did check with thermometer, and interior temp was about 200°F
View attachment 3558304
After about 10 minutes, I pulled out by lifting up on Parchment paper, and onto cooling rack.
View attachment 3558305
Nicely tanned.
View attachment 3558306
When it was time to slice,,, I did just that. Super moist, and soft,
View attachment 3558307
Individual portion. Indeed very tasty
View attachment 3558308
Notes;
This cake is very similar to the peach cake I made in other recipe post. The Pineapple is not overpowering in flavor, but does add some. I used same amount of sugar, (50 grams) as in the peach cake recipe. Pineapple juice in that can is slightly less sweet than the syrup in a peach can. Therefore this cake was slightly less sweet, but sweet enough. The streusel makes up for any sweet deficiency there may be.

Thanks for the recipe!

 

[R2elk]

Potato blossoms
This is on a purple potato.

This is on a Red Pontiac (red skin, white flesh)

I think this is on a Red Gold (red skin, yellow flesh).

 

[ronott1]

Potato blossoms
This is on a purple potato.
View attachment 3558658
This is on a Red Pontiac (red skin, white flesh)
View attachment 3558659
I think this is on a Red Gold (red skin, yellow flesh).
View attachment 3558660

Thanks for posting the different flower colors!