Any Home Bakers Here?

[Jesusfreak101]

So far i lookedat heb, walmart and target non have it i just going to order it online j think is the best bet so i am not driving 40 minutes in town just to find out they don't have it

 

[wyoDreamer]

I made a French Silk Pie for DH for his birthday. Flavor is great, but the texture is grainy.
Anyone have experience with French Silk Pie?

 

[DigMyChicks]

I made a French Silk Pie for DH for his birthday.  Flavor is great, but the texture is grainy.
Anyone have experience with French Silk Pie?

I made it once and it was fabulous but you had to beat it for several minutes for each egg you added...

 

[wyoDreamer]

Yeah, I figure I didn't let it beat long enough. I made it while making dinner so didn't really pay attention to the beating it for 5 minutes between adding each egg. I think I will try a super fine sugar next time also. The last bag of sugar I bought seems to be a bit course also - hey, it was on sale.

 

[ronott1]

Yeah, I figure I didn't let it beat long enough. I made it while making dinner so didn't really pay attention to the beating it for 5 minutes between adding each egg. I think I will try a super fine sugar next time also. The last bag of sugar I bought seems to be a bit course also - hey, it was on sale.

Tip:

put regular sugar into a food processor and process until the sugar is fine. You can go all the way to powdered.

 

[appps]

Well for the third day straight I'm making some Taiwanese sweet rolls with coconut filling. The first were a disaster and went in the bin after being left to turn into fermented soup in the breadmaker. Oops!

Yesterday's turned out perfectly! I've always been a bit lazy and just used the filling with my regular bread dough but made them the proper way yesterday and they are so lovely and soft, even a day later! Worth the extra step of making a roux first.

Today I'm making them again to take a photo for my family cook book I'm putting together (my sil recipe) and I'm doing them in the correct shape as they are actually dinosaur foot bun but yesterday I just made round roll versions as my kids are old enough not to be excited by dinosaur feet shapes anymore lol

When I've finished I'll share the recipe page!

 

[N F C]

Well for the third day straight I'm making some Taiwanese sweet rolls with coconut filling. The first were a disaster and went in the bin after being left to turn into fermented soup in the breadmaker. Oops!

Yesterday's turned out perfectly! I've always been a bit lazy and just used the filling with my regular bread dough but made them the proper way yesterday and they are so lovely and soft, even a day later! Worth the extra step of making a roux first.

Today I'm making them again to take a photo for my family cook book I'm putting together (my sil recipe) and I'm doing them in the correct shape as they are actually dinosaur foot bun but yesterday I just made round roll versions as my kids are old enough not to be excited by dinosaur feet shapes anymore lol

When I've finished I'll share the recipe page!

Hi appps, looking forward to seeing your Taiwanese sweet roll recipe. I've never heard of them before.

 

[appps]

Okay here you go. Not the photo I wanted, Id bought this dinosaur to use in it and do you think I could find it? argh! lol Oh well. Tell me if anything doesnt make sense or gets lost in translation. (i think you call icing sugar powdered sugar? its the one you use to ice a cake) The yeast is a dried yeast not compressed. they really are the most delicious buns ever! Oh and I actually did them slightly larger, and just made it into 10 pieces. If you dont have little kids that will appreciate the dinosaur feet you can just make it into a regular bread roll by pulling the dough up and round a ball of the filling, thats what I normally do. Batter 2 tabsp flour 3 tabsp water 3 tabsp milk Coconut filling 70g unsalted butter Pinch salt 100g desiccated coconut 60g sifted icing sugar 30g whole milk powder 1 beaten egg Bread Dough pre mixed batter 90g milk 50g caster sugar 1 egg 1 teaspoon bread improver 40g butter plain flour 280g self raising flour 40g 1/4 teaspoon salt 1 teaspoon yeast (1 1/2 if cold weather) Glazing 1 egg extra Batter Instruction: 1. Mix flour, milk and water in a saucepan with a whiisk until there are no lumps. 2. Cook on a low heat. Continually stir with a whisk until it thickens and you start to see the base of the saucepan when you stir. Remove from the heat and continue stirring for another minute or two. Pour into bread machine and leave to cool. Coconut filling Instructions: 1. Add all ingredients except the egg to a bowl and mix well. Slowly mix in the egg. 2. Cover with cling wrap and place in the refrigerator for 20 minutes before use. 3. Roll into 12 equal sized balls of about 20g each. Bread Dough Instructions for bread machine: Add all dough ingredients to bread machine in the order listed above. Run the bread machine on its dough cycle. When finished place dough onto a lightly floured surface ready for shaping. 1. Make the dough into 12 equal sized balls. Use a Rolling pin to roll the balls into 10cm circles, flatten a ball of filling between your palms and place in centre of the dough, keeping it about ½ a centimetre from the edge. 3. Fold the circle in half, and then in half again to make a triangular shape. 4. Use a knife to make two cuts in the dough from the curved side toward the pointed end, and expand the cuts so it resembles a three toed dinosaur foot. 5. Place the dinosaur buns onto tray’s and leave to rise for 30 minutes or until doubled in size before baking. 6. Pre-heated oven 165c-170c. Glaze the surface of the buns with a beaten egg. 8. Bake in the oven for 25 minutes

 

[N F C]

That's an interesting recipe appps, sounds like they would make a good breakfast roll. I love coconut!

Thanks for sharing (and yes, we do call icing sugar powdered sugar).

 

[appps]

the extra cooked batter makes them stay really soft even a couple of days later. I cannot work out why, but it works.