I feel the same way about the Fat Daddio pans. I only have 1, which I bought because there were no Chicago Metallic uncoated available. That’s what the rest of my pans are.
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. I really love it toasted with butter and marmalade.
I’m in the process of making Food & Wine recipe for Herb Dinner Rolls. You let the dough rise for an hour, doubled then divide into 24 roll to let rise again for an hour.
My question: recipe says dough balls should be 13/4 oz pieces. When I weighed them , my scale said 1.95 oz.
I’m confused. I’m just going ahead with 24 balls, roughly the same size.
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Could it be a typo in the recipe?
Do they mean 1.34 oz ?
Next time I won’t sprinkle Maldon on top. They don’t need butter, definitely not salted butter.
For the herbs I used fresh parsley, thyme and sage, didn’t have rosemary but I usually avoid that one.
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NOW I’m convinced they meant 1 ¾ oz rolls.
As long as you make 24 rolls I don’t think you really need to weigh them.
I’m freezing most of them to save for Christmas dinner.
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Coconut cake from ‘sn
ackable bakes’. Have made this 4x and get rave reviews from coconut lovers. I make 2 smaller loaves and use double the glaze and as much toasted coconut as I can press on. Days old and toasted, still delicious. I did not see any dif using coconut milk vs water in the cake.
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Oh that looks good. Isnt it a wonderful baking book.
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The difference between 1-3/4 (1.75) oz and 1.95 oz is so small (0.2 oz) that it may be beyond the resolution of your scale.
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It’s just the recipe says:
13/4 oz
I guess they forgot to make a space after the 1.
I won’t bother to weigh.
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Malted Chocolate Cookies. Recipe from Snacking Bakes. This is a very fudgy cookie with a hint of malted milk. Its full of chopped milk chocolate and is sprinkled with flaky salt. Only problem is that it makes 20. No mixer required.
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Does it look like it could be easily doubled?
It most likely can be doubled . The recipe is mixed byhand and the dough is quite thick so in doubling i would use a stand mixer.
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Hey, new month, new thread.
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I started my shopping list for baking groceries…
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Agree!
Folded Curd Cheese Pies. Oh my, i am pleased with how thsy look. They are light as a feather. It makes 16 buns. I sure hope they freeze well. Recipe is from TAVA Eastern European Baking and Desserts from Romania and Beyond. This particulat recive is Moldavian.
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4 more out of the oven. I ran out of cheese curd so filled these with prune jam and sprinkles with crystal sugar
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Lovely!
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I’m going to make this recipe any day now (have to get in the right mood) … will double, use my mixer.
Should I use a 1 Tablespoon scoop? (I prefer smaller cookies)
