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Baking Recipes I've tried

Pastries

Soft pretzels: Link to recipe Rating: 4.5/5

  • Techniques: Baking soda bath, rolling the pretz logs

  • Be careful to split the dough into 6 parts

  • Be patient when shaping the logs (let the dough relax between shapings) and giving the bath

Mini Focaccia: Link to recipe Rating: 5/5, one of my favorites

  • Technique: stretch and fold

  • The dough is going to look small at first but make sure you put in a bowl big enough for it to grow, because it will.

Bagels: Link to recipe Rating: 4/5

  • Make sure to mix the dough a lot, it was easy to leave clumps of yogurt

  • Bake for 12 min (recipe says 10-12 but it wasnt enough last time)

Almond Lemon Cake: Link to recipe Rating: 4.5/5

  • Technique: Meringue

  • This is not a very sweet cake, more like a pastry/bread to have with coffee

  • She's right in the recipe to say 'do not skip the lemon zest'. it totally made it worth it

  • Decorate it right before serving so the lemon slices juice doesn't bleed into the powdered sugar

Lemon Tart: Link to recipe Rating: 5/5

  • Technique: Blind bake

  • My favorite for taking to events

  • Needs to prepped ahead of time, needs like 4 hours to fully set

  • DO NOT FREEZE to speed up setting, I learned the hard way

Apple Pie: Crust recipe , Filling recipe Rating: 4/5

  • Technique: Blind bake

  • Crust is great! I have only tried the double crust, sometimes it hasnt been big enough but thats probably rolling skills


Bread

Brie Bites: Link to recipe Rating: 5/5

  • So frickin simple

  • Sad that you only need like 2 spoons of cranberry but the can is so big, I wasted so much because I didn't know what to do with the rest :(

  • I learned that I do not care for rosemary

  • This was a hit as an appetizer at thanksgiving :)

Olive Bread: Link to recipe post Rating: 5/5

  • First bread I ever made :)

  • Very very easy

  • Will post recipe soon!

Bread Loaf (Regular):

Easy Dutch Oven No Knead Bread Rating: 5/5

Small Batch Crusty Bread


Cheesy Jalapeno Bread: Link to recipe Rating: 5/5

  • If your cheese is salty enough, don't add too much to the dough

  • Be ready for it to be pretty oily from the cheese

  • It really takes the shape of the dutch oven you use, I think it tasted great in my 5 qt dutch oven even though it had a big circumference but short

  • You can use a serrated knife to make the cut into the dough, wish I had a lame :(


 

Technique Notes:

Blind Bake:

  • What is this? It's a prebake you do to a crust before it has filling. Most likely your filling doesn't need to be baked or only needs little time, to ensure the crust if fully baked it needs more time but since it's empty, it needs to have some weight to keep it's shape

  • Make sure to put beans/dal/rice/something in the pan to keep the crust from poofing up

  • Make sure the parchment paper is big enough to be lifted out after without dropping the weights into the crust (big rip)

Meringue:

  • What is this? Whipped egg whites to stiff/medium peaks to make your recipe very airy and light

  • Bowl must be completely clean and dry before starting (no oil or it wont work at all)

  • A good way to get rid of older eggs :-)

  • Make sure eggs are room temperature before whipping

  • Be very patient!! If you're adding sugar, do it slowly

  • Should be glossy, no clear eggs at the bottom of the bowl still

  • You have to be quick once the peaks are formed, move on to the next step right away

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