Self-tutoring about lifestyle: the tutor mentions a breakfast food he enjoys. Lately I’ve been thinking that I’ve forgotten about a recipe I used to make. Last night I realized cornbread was it. I’ve made it, but not often enough. I…
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Category: baking
Baking: how to know when dough is sufficiently kneaded
Self-tutoring about baking: the tutor mentions a question he hadn’t thought about. I have heard and read that kneading dough takes around 8-10 minutes. I’ve always just done so. Yet, is there a way to know when you’ve kneaded the…
Baking: red velvet cake, part II
Self-tutoring about baking: the tutor follows up about his attempt at red velvet cake. On February 8 I talk about red velvet cake and my decision to make it. My wife arrived as I was blending the icing. Seeing the…
Baking: red velvet cake
Self-tutoring about baking: the tutor nears fulfillment of a long held curiosity. I first heard of red velvet cake possibly on Master Chef. Since then, I notice it often. I assume it must be something special. I heard tell that…
Baking: why dark metal pans need less heat
Self-tutoring about baking: the tutor shares a fact he picked up about baking pans. I’ve seen baking instructions that mention one temp for glass or shiny metal pan, but 25°F less for dark pan. But why? Apparently, it’s the dark…
Sticky dough: possible cause and solution, part II
Self-tutoring about baking: the tutor follows up on the idea of sticky dough. Back in my post on July 21, I mention dough being to sticky to work: it stuck to my hands so I couldn’t knead it. The same…
Dough too sticky – what to do?
Self-tutoring about baking: the tutor mentions a problem he sometimes encounters, with possible workarounds. This morning, making scones, the dough was too sticky to work with – it wouldn’t let go my hands. I wondered what to do, and added…
How to keep eggshell out of your baked goods
Self-tutoring about baking: the tutor shares a simple trick. When you bake something, you definitely don’t want eggshell in it. Of course, it usually wouldn’t happen. However, the odd time, an egg might crack irregularly, so that a piece of…
Why flour a cake pan?
Self-tutoring about baking: the tutor wonders why flour a cake pan. Apparently there are two reasons to flour a cake pan: Help support the batter as it rises against the pan. We assume that the pan has been buttered before…
Baking: the scones I made this morning
Self-tutoring about lifestyle: the tutor shares an easy recipe everyone seems to love. I like scones, especially hot from the oven. They’re surprisingly easy to make: here’s the recipe I used this morning, from allrecipes.com. I substitute margarine for butter,…
Tagged with: scones recipe
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