Sourdough conchas. These are amazing. And I don’t even like conchas normally because they’re too sugary, flavorless, dry, and loaded with too much yeast. Homemade produces something worth eating, and sourdough are especially delicious.
I had some trouble with the topping because I will absolutely not use shortening, and it holds up much better to the long proofing times and at higher than typical proofing temps. I used butter and a little lard for crispness, and the topping was melting off. Sticking the second tray in the fridge helped and a freezer would have been even better.
These are mostly blueberry and chocolate with a couple of strawberry because I got distracted when I was dividing the cookie topping.
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That looks and sounds great; I’m partial to almond paste. Mind posting the recipe, please.
It’s February 4th (here in Japan, at least) and though I tried, I couldn’t find a “What are you baking? February 2024” thread, so I’m posting something here (I didn’t feel it was my place to begin such a thread, either.)
Anyway, I’m staying with friends who love sweets, but only have a toaster oven…which limits me as to what I can bake for them. They also have a very small kitchen with other equipment limited as well and are rather health-conscious.
So I made them two small snack cakes (I made 2 rather than try to halve the recipe I found online) free of butter or oil. The only ingredients are Japanese hotcake mix (sort of a sweeter version of Bisquick), eggs, Greek yogurt, coconut sugar and peach jam.
It was extremely easy to make and the level of sweetness was just right.
I’d be happy to post a translated recipe if anyone is interested.
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Whoops, it’s February!
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Thank you! Should I delete the above post I made and post it in the new thread or leave it as is? I don’t mind either way…it’s your call.
Those look AMAZING 
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It would be lovely to see your cakes start off the February “what are you baking” and they look delicious!
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Thanks so much!! I’ll do that in a bit!
@harters, above is a poppyseed and cherry Schnecken recipe that is baked like sticky buns, placed tightly together in a pan.
Most Schnecken I’ve purchased look like this, baked on a sheet, not touching one another. Not too sweet.
Whereas my ideal sticky bun at Balthazar in NYC looks like this
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A very simple solution to my on-going dilemma - brilliant!
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Wow, thanks so much for posting this really recent blog post! What a genius idea!
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Lol! My husband calls it “scaffolding”. I’m excited to try it.
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8 posts were merged into an existing topic: What are you baking? July 2024
Well, after my most recent batch of scones toppled (as usual), I finally tried the toothpick trick.
Not perfect, but an improvement.
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I’ve had so many failed biscuits over the years I almost gave up. Dry, crumbly lumps. What gave me hope was Marion Cunningham’s cream biscuits, they actually turned out and were so simple. Then I watched a Paula Dean video on biscuits and those suckers turn out perfect EVERY time. Light, fluffy and tasty. Such a feeling of success each time I pull them from the oven. Nothing like it!
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Interesting… I also have a problem making good biscuits. Tried and tried during the pandemic. A few ok batches, but never really good ones.
Give these a shot, pretty easy. We actually have biscuits and gravy for dinner on occasion now. That didn’t happen for decades.
https://youtu.be/3MjwlnjheyE?si=anO74lpYGFy8Zvro
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Beautiful biscuits!
Thank you!
Thank you! So no butter (except for the pan) or crisco or anything? By sweet milk she means regular milk, is that right?
