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identity
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12 May 2012, 1:24 pm

^I hate it when that happens. Maybe you could grease the paper aswell next time.



identity
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12 May 2012, 1:25 pm

Oops sorry that was meant for MONKEY.

DogOfJudah wrote:
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Oh no, these might go the same way then lol. They have some baking powder in them aswell which I presume makes them rise but I'm not sure what bicarb does, maybe that's for rising aswell.


Baking powder is basically bicarb with some other stuff added (I think)

Ah ok, thanks.



MONKEY
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12 May 2012, 1:31 pm

identity wrote:
^I hate it when that happens. Maybe you could grease the paper aswell next time.


I greased the paper on the second batch, but it was still a little sticky. It was too late when I realised how stupid I'd been with the first batch. I think I might skip the paper next time and just grease the tray, I can picture that working a bit better.


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12 May 2012, 1:31 pm

MONKEY wrote:
I baked pesto bread rolls and Horlicks cookies today! It was my first time baking bread so I got the rolls a bit wrong, I under-kneaded it so the rolls ended up a bit stodgy and pastry-like. They tasted nice but you have to be pretty hungry to eat them! They are filling.

The cookies are also a first for me and are a bit on the tatty side due to half the batch getting stuck to the paper, I had to dig it off and stick some back together. I tested some earlier and they taste beautiful if I do say so myself. Me, rabbit and my family are eating them tonight with "Cioccolata Calda"/Italian hot chocolate. Also made by me, it will be impossible to make a pig's ear out of that because it's thick chocolate gloopy goodness and that's wondrous no matter how much of an amateur the chef is.

Image I'm rather enjoying this new food based hobby of mine.


Mmmmm pesto

They the horlicks ones ?? I find with cookies it's best just to use a lightly greased tray and a well greased/paper tray if you're putting chocolate in (or you have to chisel them off)


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12 May 2012, 1:35 pm

DogOfJudah wrote:
MONKEY wrote:
I baked pesto bread rolls and Horlicks cookies today! It was my first time baking bread so I got the rolls a bit wrong, I under-kneaded it so the rolls ended up a bit stodgy and pastry-like. They tasted nice but you have to be pretty hungry to eat them! They are filling.

The cookies are also a first for me and are a bit on the tatty side due to half the batch getting stuck to the paper, I had to dig it off and stick some back together. I tested some earlier and they taste beautiful if I do say so myself. Me, rabbit and my family are eating them tonight with "Cioccolata Calda"/Italian hot chocolate. Also made by me, it will be impossible to make a pig's ear out of that because it's thick chocolate gloopy goodness and that's wondrous no matter how much of an amateur the chef is.

Image I'm rather enjoying this new food based hobby of mine.


Mmmmm pesto

They the horlicks ones ?? I find with cookies it's best just to use a lightly greased tray and a well greased/paper tray if you're putting chocolate in (or you have to chisel them off)


Yup the horlick's cookies. I had to chisel mine off and there's still a bit of paper stuck to some of them. Image It shouldn't matter too much, the cookies are yummy and the paper is hardly deadly... (still super pissed off though.)


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12 May 2012, 2:12 pm

If anyone wants to make me an apple crumble, please feel free, I love it, but I'm not really a one for baking.


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12 May 2012, 3:20 pm

Reynolds makes some non stick aluminum foil that works better than parchment paper. When you use parchment paper you need to make sure you have the right side up too.

If you are greasing a pan for baking, make sure to flour it as well so that whatever you are baking doesn't brown too much on the outside. I prefer to grease pans with butter, then flour them. If you are baking something chocolate and don't want the white flour residue on it afterwards, you can use plain cocoa instead of flour on the pan.


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