Olive oil chocolate cake
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These are a few of my favorite things!
I just sang your comment.
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How many of you ate on your hands and knees peering though the oven door while the good are baking ? I sure am . Lol . Watching great British baking show .
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Madelines from Dorie Greenspan. Easy and delicious but she mentions to eat them immediately. Quite true as this morning I would say they were inedible unless reheated.
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Looks good. How did you keep them?
One of the best madelines I’ve made were with Earl Gray tea leaves with orange zest. I don’t like them too cooked as they dry out fast and become cookie like.
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Overnight on a plate covered w plastic hat. They were delicious yesterday and pretty good reheated this morning. Next time I’ll only bake half the batter one day and next day the rest.
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Baking day.
I baked regular no-knead bread that I started a few days ago and refrigerated after the first rise. Went for a batard shape, which rounded out a bit but still gave me a more rectangular loaf than before (or oval?), which was the goal.
Also baked a GF loaf for the kids. I play with the combination of flours each time. I added a bit of a new entrant this time - cassava. I was planning a rectangular / oval loaf for this one too, but my young sous chef had very strong feelings - “it looks like the FANCY bread ONLY when it’s ROUND.” Sigh. Ok.
Everything sliced up and frozen.
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Beauties!
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I like the looks of it! Description please!
Mini tarts.
Almond and walnut on the left, and raspberry chocolate on the right.
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Pls elaborate on the raspberry chocolate tart. How did you put together the filling.
Put the raspberries in a saucepan with some sugar, brought to a boil, then simmered for about 5 minutes. Let cool (to lazy to strain out the seeds, but that’s up to you).
Then tempered the chocolate and slowly incorporated the raspberry puree.
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And the crust? What mix did you use there?
Flours, sugar, water, butter, egg yolk.
I adapted this recipe for flower rolls to use sourdough starter vs yeast. The purple is from milled purple barley that I added to bread flour (I never have AP flour on hand, so I improvise). The texture was denser than what I wanted, so more experimentation is in order.
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Maybe try to use some cake or pastry flour (blended with the AP flour), with your purple barley mixed in?
That looks fantastic, by the way.
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Interesting. I have not tried a steamed bun, only scallion pancakes…which I realize are different. Looks tasty.
