Bake Along 2011

Bake Along 2011 – Chocolate Roulade

Coming to you live from the Heathrow-Oxford Bus!

Mary Berry’s Chocolate Roulade, another Bake Along 2011 effort.

Not especially difficult just a little delicate when it comes to rolling it up.

The only tips to remember really are to line the pan with parchment or similar, and to roll it when it’s cold and just the once (ie the opposite of a Swiss roll, which I believe you roll up when warm, keeping the parchment on it, then unroll when cooled, fill with jam and re-roll). This was so delicate, you only get one chance to roll!

It cracked a bit, but not much and it looks nice that way. I didn’t get much of a roll – I guess a bigger pan –> thinner cake would achieve that, but I used the tin size recommended and I prefer thick slabs of cake as you get more of the tender inside bits.

Bake Along 2011 – Tarte au Citron

I love lemon tart. I love lemons in pretty much anything, actually. So it wasn’t much of a trial to make Mary Berry‘s Tarte au Citron for one of the 2011 Bake Along challenges. Her recipe is here and it’s a pretty good recipe, I think.

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I took dozens of photos of this because a friend had loaned me a macro lens, and my photographer friend Mel and I went a bit nuts with the food porn shots.

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Got a bit obsessed with the pastry here. You need to blind bake the shell. If you’re having trouble getting it right, some troubleshooting tips are:

1. Keep everything very cold.

2. It’s better to rub in the butter than use a food processor, I think, because you cover the flour properly with fat, and so protect it from absorbing too much liquid. That said, you can use a processor, especially if you are worried that your hand will warm everything up too much.

3. Rest the dough once it’s made and then once you’d lined the tin. I find freezing the lined tin for 20 mins helps with shrinkage.

4. You can let the dough hang over the sides when you line it and cut it off later when it’s baked, but I tend not to do this – if you’ve rested it well enough, it shouldn’t shrink too much.

5. Make sure you bake it until it’s properly golden.

6. I avoid the filling seeping into the pastry by brushing the inside with egg wash after the first stage of the blind bake (ie when the beans have come out).

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Minimal handling keeps the dough short. Try not to stretch it either, so move it around draped over a rolling pin.

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Finally – it’s important not to overcook it or let it get too hot or the lemon custard filling will start to curdle (mine did just a smidgen at the edges and top in this one).

Bake Along 2011 – Focaccia

I made this for the Bake Along 2011. You need to follow the recipe carefully and the dough will be very wet but that’s as it should be. If you have a dough scraper, it will make things easier. As ever, watch Richard Bertinet for some wet-dough kneading tips (or just to listen to him tell you about kneading, which is good enough reason in and of itself). The video here is great.

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The holes should be large and uneven. Mine were ok, not perfect but not too bad.

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Bake Along 2011 – Pork Pies

Another Bake Along 2011 challenge. Hot water crust is pretty difficult to work with and getting the jelly in wasn’t easy. Husband certainly enjoyed eating them. Not sure I enjoyed making them much.

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The recipe is here.

Bake Along 2011 – Battenburg Cake

Part of 2011 Bake Along

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It’s not that tricky, but you do need to do it carefully and slowly, let everything cool between in stages and so on.

Tasted pretty good, but I wouldn’t make it if you don’t like marzipan.

 

Bake Along 2011 – Iced Finger Buns

This was the first thing I made for the Great British Bake Along 2011: Iced Finger Buns. These were made in response to beloved husband’s unwise comment that Bake Off was a “a bit out of your league”.

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You can find the recipe here.

They’re pretty simple to make, but the dough is quite wet and you need to either use a mixer with dough hook, or be ok with kneading it with very messy hands. Watch Richard Bertinet for some tips on this.

 

 

 

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