Baking thread

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Angus Clydesdale Nov 2021 8:33am, 29 Nov 2021 23,586 posts	0 Angus Clydesdale I like that. What happened to all the "spare" cake?
LindsD Nov 2021 9:21am, 29 Nov 2021 51,134 posts	0 LindsD rubs tummy
Angus Clydesdale Nov 2021 9:48am, 29 Nov 2021 23,588 posts	0 Angus Clydesdale
Angus Clydesdale Dec 2021 2:13pm, 1 Dec 2021 23,621 posts	0 Angus Clydesdale It’s finally December!!
Angus Clydesdale Dec 2021 2:18pm, 1 Dec 2021 23,622 posts	0 Angus Clydesdale Butter-rich pastry was a new thing. Difficult to work with (either too hard or too sticky) and not significantly nicer tasting. I’m going back to sweetened shortcrust pastry for the next batch.
panad Dec 2021 8:14pm, 1 Dec 2021 2,675 posts	0 panad Had the first of our homemade mince pies with coffee this morning 🎄
sallykate Dec 2021 8:34pm, 1 Dec 2021 8,528 posts	0 sallykate How much butter is "rich" ? I remember trying a shortcrust pastry once which was something like 8oz flour to 5oz butter, and bound with egg yolk for good measure. It was an absolute nightmare to work with.
jacdaw Dec 2021 9:05pm, 1 Dec 2021 3,519 posts	0 jacdaw My favourite pate brisee is 250g flour, 150g butter, 1 egg, tbs of milk. Is that butter rich?
Angus Clydesdale Dec 2021 9:21pm, 1 Dec 2021 23,627 posts	0 Angus Clydesdale Yes, similar. 200g flour, 150g butter, 2 eggs (although I only used approx 1½ eggs and the rest to glaze). I think I’ll try yours next time jacdaw.
sallykate Dec 2021 9:35pm, 1 Dec 2021 8,530 posts	0 sallykate Butter rich compared to ordinary shortcrust, which would be half fat to flour.

About This Thread

Maintained by LindsD

Can't find one, so I thought I would start one, to share ideas, results and recipes....and the all-important pictures.

Recipes we like: cakes

fetcheveryone.com/article-view.php?id=552

Recipes we like: bread

fetcheveryone.com/article-view.php?id=553

Recipes we like: savoury snacks

fetcheveryone.com/article-view.php?id=554

Recipes we like: biscuits

fetcheveryone.com/article-view.php?id=555

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