Any Home Bakers Here?

[wyoDreamer]

That Sourdough Coffee Cake would be good with some diced apples in it too. Similar to my sourdough coffee cake recipe, but mine calls for diced apples on top and then the topping.

 

[User395221]

I'm not sure I've seen smaller than 60g which is what I've always bought and considered normal sized because it's sort of the main one sold. Going up from that would be what I'd consider an extra large egg.

Aren't those 50g each? 600g/12?

 

[appps]

Aren't those 50g each? 600g/12?

ROFL. OMG. In all these years I have never actually stopped and thought about that lol. I've always just gone 600g is 60g each haha. Wow. I cannot believe I never made that connection

Darn them for not making a dozen metric too lol

 

[User395221]

Darn them for not making a dozen metric too lol

LOL. There's no reason they couldn't have done 10-egg cartons.....

To be honest,when I got eggs from the shops I'd never paid the slightest bit of notice about the size of eggs. I just get the "regular" ones, and recipes seem to just say "2 eggs". I'd never really thought about the quantity of egg in a mixture. Now I've got my "little girl eggs" I suppose I'd need to maybe add another baby-sized one if I made a cake.....
I'd always thought the egg just stuck everything together rather than doing anything "important".

 

[appps]

LOL.  There's no reason they couldn't have done 10-egg cartons.....

To be honest,when I got eggs from the shops  I'd never paid the slightest bit of notice about the size of eggs.  I just get the "regular" ones, and recipes seem to just say "2 eggs".  I'd never really thought about the quantity of egg in a mixture.   Now I've got my "little girl eggs" I suppose I'd need to maybe add another baby-sized one if I made a cake.....
I'd always thought the egg just stuck everything together rather than doing anything "important".

I think in the back of my head I've just been treating them like cm and mm. So I'd see 600 but convert it to 60 not really paying attention to be he fact they are still both gms. I have never made the connection that's the carton weight not the eggs weight. Cannot believe I've been so blonde lol

I've only weighed them because the silky and pullet eggs were so small I wasn't sure if I should chuck in one more or two

 

[sunflour]

That Sourdough Coffee Cake would be good with some diced apples in it too. Similar to my sourdough coffee cake recipe, but mine calls for diced apples on top and then the topping.

I almost added raisins, but apples would be nice. Thanks for advice.

I still have loads of frozen Elberta Peaches in the freezer - may try using some of those next week.

 

[cmom]

Quote:
I think I'll try some raisins. I bet they would be good in the muffins too.

 

[User395221]

Quote: Could you go date and walnut with it? It's reminded me of my mum's date and nut loaf.... (yum)

 

[ronott1]

My Youngest DD made baked doughnut bars for Fathers day:



Baked Doughnuts
Yield: Makes about 1 1/2 dozen doughnuts/doughnut holes
Note: You can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.
Ingredients
Doughnuts:
1 1/3 cups warm milk, 95 to 105 degrees
2 teaspoons instant yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon salt
Topping:
1/2 cup butter, melted
1 1/2 cups granulated sugar
1 tablespoon cinnamon
Directions
Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't over flour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a
smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they
don't fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic
wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the
doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the
doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely
baked through.
Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter
and toss or sprinkle with the cinnamon and sugar. Serve immediately.
Chocolate Glaze
Ingredients
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted
Directions
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter
is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the
powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the
doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-doughnut-glazerecipe.
print.html?oc=linkback

 

[sunflour]

My Youngest DD made baked doughnut bars for Fathers day:



Baked Doughnuts
Yield: Makes about 1 1/2 dozen doughnuts/doughnut holes
Note: You can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.
Ingredients
Doughnuts:
1 1/3 cups warm milk, 95 to 105 degrees
2 teaspoons instant yeast
2 tablespoons butter
2/3 cup granulated sugar
2 large eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon salt
Topping:
1/2 cup butter, melted
1 1/2 cups granulated sugar
1 tablespoon cinnamon
Directions
Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't over flour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a
smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they
don't fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic
wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the
doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the
doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely
baked through.
Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter
and toss or sprinkle with the cinnamon and sugar. Serve immediately.
Chocolate Glaze
Ingredients
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted
Directions
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter
is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the
powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the
doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-doughnut-glazerecipe.
print.html?oc=linkback

Happy Father's Day Ron. You are lucky to have a DD who cares about her Dad to make those yummies!