Custard Cream

I found (well Yvonne found) a recipe for Custard Creams online, after the triumph of the Sourdough Digestive I thought I would have a go. I'm getting into making more biscuits now, next will be a Ginger snap I think.

It was a fairly straightforward recipe, mostly flour, custard powder, butter, egg yolk and sugar, except that I had to juggle the mixture a bit after putting too much milk in when binding it together, but eventually I got the consistancy right and managed to get 40 biscuits from a batch of dough.

They baked really quickly, probably because I had rolled them really thin, then of course I had to let them cool down before icing (Patience is NOT my strong point)

The Icing was just sugar and water, with a drop of Vanilla Essence.

Probably worth it though.

Important

I was at my daughters earlier in the week, and she pointed out to me that if you are viewing this blog on a smartphone or tablet, you get the mobile version.

This does not include the links on the right hand side of the web version, so you will not be aware of all the related content.

To remedy this youy should scroll to the bottom of the page and select "web version."

I will incorperate this in a header as soon as I can.

Test.

I thought that I'd better check the recipe I'm using for the Baker Boys project, its a cut down and simplified version of the Herb bread that I usually make as Focaccia.

Anyhow it was easy to make, I even kneaded it by hand, just to make sure that I still could.

I made two, the plan is to freeze one, I have a meeting with the project to discuss tactics next week, I can defrost it and take it along as a sample, along with a list of questions.

If it's a success, I will post the recipe here for anyone to have a go.

Sourdough Focaccia and a Chocolate Loaf.

As I had no official baking to do today, I decided to try out some sourdough ideas that I have been meaning to attempt for a while. So last night I refreshed a big bowl of starter and left it out .

This morning it had bubbled up nicely,

so I split it and made a focaccia dough with half, using lots of Olive Oil,

 

the rest I made into the Chocolate and Vanilla dough I have been eyeing up for ages.

I shaped everything at 0745, and by 1100 the Focaccia was ready to bake,

 

 

very nice with some Blackberry Vinegar.

Meanwhile the Chocolate dough was rising nicely,



0745

And at 1430

Time to slash and burn (figuratively speaking) and 40 minutes later

Not a bad days work.

Unaccustomed as I am

I'm testing out my new camera, here are some of this weeks orders.

Panini Roll

 

Roll made from spare dough (Bakers Perk!)

 

Rye Sourdough

 

Wholemeal Sourdough Cob

The big news is that I am involved with the Brixham Baker Boys, a School Holiday club teaching boys to bake and share Bread. I will be helping out later in the month, so expect a report later.
Full details on www.encounters-arts.org.uk.

Some Pictures

I'm breaking in my new camera, is that the right phrase? and just have a few pix of Millies Panini to share today, I think it's going to be a good  selection for close up work.

Loads going on, but a few days break is called for, speak soon.

 

Devon Split

Before the Scone, there was the Split, a perfect vehicle for Clotted Cream and Jam.
Basically its a sweet roll, made with cream and milk and no salt.(that makes it healthy!)
You split it and fill with Cream and Jam. Easy. Especially if you have made the Jam and Cream yourself.

Splits Cooling

Cream

Jam

 

 

 

Proper Job