bakerisbetter

Parker House Rolls

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Omg second favorite bun after the Amish ones!

IMG_3936.JPGRecipe Used:

What I Changed:

  • Went with 50g potato flour
  • Used 1 tsp salt
  • Shaped as simple rolls
  • Used 57g butter (half stick) in the bread and then just didn’t brush any on top…probably not traditional but helps compare between rollsšŸ˜›
  • Made 17 rolls (these rise a lot!) and probably juuust underbaked (my preference!!), approx 19 mins
  • Had to wet my hands to manage this dough, it was pretty sticky!!

What I Liked:

  • Very, very fluffy and light

  • Right when they came out of the oven, the bottoms were super crispy!

What I Would Change:

  • Would try an egg wash so that there’s more of a contrast between outside and inside, esp. if I’m underbaking
  • Would increase the sugar by…2T? Or up the salt a hint, maybe to what the recipe actually calls for heh. Could use a little more flavor in these buns, though I loved the texture!
  • Was it the egg that made these so good?? The milk?

Other Comments:

  • May have over-proofed these? But still amazing…
  • Also didn’t get these as brown as they could have been but probably due to underbaking
  • I think I may have under-proofed the “Soft White Dinner Rolls” so I’ll try that one again at some point soon
  • Next on my list is a partial whole-wheat bun that also calls for potato flour and dry milk!
  • Ah the sheet pan/silpat are amazing!!

Golden Pull-Apart Butter Buns

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Buns4days! What a beautiful crumbšŸ™‚

Recipe Used:

What I Changed:

  • Made 20 buns
  • Baked for ~20 min at 350
  • Kneaded for ~7 mins

What I Liked:

  • This dough was such a breeze to work with!

  • Incredibly tender rolls
  • Soft for ~3 days, by day 4 I’d say they would be more stale but could be reheated (they didn’t make it to day 4 :P)

What I Would Change:

  • Maybe underbake a teensy bit more next time?

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Mid-rise!

Other Comments:

  • It’s always so much harder to hear the “hollow” sound with buns…I really need to get an internal thermometer!
  • Iā¤ KAF
  • Didn’t brown as much as the photo, not sure why…I think I read about it having somethingĀ to do with drying out the tops? Maybe I underbaked?
  • These didn’t have the “wrinkly” appearance right when they came out…does that also suggest underbaking?

Soft White Dinner Rolls

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Back to breadmaking!

Recipe Used:

What I Changed:

  • Swapped the instant flakes for half the potato flour
  • Used 1 packet of Fleischmann’s instant yeast
  • Baked at 350 for ~25 min, didn’t quite sound done but they were
  • Brushed the tops with salted butter
  • Reduced salt to 1 tsp
  • Went with 198 g water

What I Liked:

  • GoodĀ potato tastešŸ˜€

  • Very easy to make!

What I Would Change:

  • Nice, hefty bite but not as luscious a mouthfeel or as soft as the Amish rolls…I wonder if it would turn out better with potato flakes?
  • Did I not let it rise enough?
  • Shawn thought it had a bit of an aftertaste, but I couldn’t quite detect it
  • Didn’t get the guaranteed risešŸ˜¦ Again, maybe because of the lack of potato flakes…

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Other Comments:

  • Get hard-ish in the fridge but can be warmed up in the microwave/toasted

Creme Patisserie Banana Pudding

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Because Creme Pat > Vanilla PuddingšŸ˜›

Recipe Used:

What I Changed:

  • Used the vanilla extract and not beans
  • Kinda just mixed the egg yolks with the dry ingredients and skipped the “creamy” part of it cause I was rushing OOPS. Proooobably wouldnt have made that big of a difference anyway, oh well!
  • Whipped up 2 T confectioners sugar and half a cup of heavy cream and folded that in
  • Cooked for a whileeee and never saw a burp/boiling…but it definitely fully thickened and had no aftertaste

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What I Liked:

  • Incredibly creamy without being too thick

  • A good consistency–not quite sliceable, but held on a spoon nicely
  • Such a beautiful color once the whipped cream was folded in
  • The whipped cream made it 2135181723518 lighter and better, I don’t think I would have enjoyed a thick pudding/creme pat on its own
  • The creme pat recipe was great–almost no moisture seeped out!
  • I think the cornstarch is better as a more powerful thickening agent but the flour is better taste-wise

What I Would Change:

  • In an attempt to replicate the texture of Magnolia, I would crumble the wafers a bit more and fold that into the pudding first, rather than layering it with the banana
  • In an attempt to replicate the pudding consistency of Magnolia and Sweet Life Bakeshop, I need to do….something to make the pudding lighter and more fluffy/whipped-cream like…but just adding more whipped cream dilutes the flavor of the pudding too much…maybe add powdered milk and vanilla extract to the whipped cream?? 1 T more of the flour to the creme pat? Idk…
  • Need to find a good vanilla wafer recipe, too!

Comparable Recipes:

Other Comments:

  • Ripe but FIRM bananas are ideal, not overripe otherwise it just turns to mush…
  • The flavor of the banana and texture of the wafers really does need at least a fewĀ hours. We tried it ~1-2 hours in versus next day and it really didĀ taste better the next day
  • No butter in this recipe hmmmm…
  • It’s amazing how much better a whisk is for custards than a spatula is!!!

Garlic Knots (Semi-Kneaded)

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Recipe Used:

What I Changed:

  • Did a half batch
  • Baked 10 min at 400, 12 min at 350
  • Made some sticks, some bites, some knotsšŸ˜›
  • Kneaded for 5 mins by hand
  • Used driedĀ parsley, equivalent amount
  • Subbed half bread flour

What I Liked:

  • Topping had a lot of flavor, despite the lack of parmesan

  • Can be made by hand

What I Would Change:

  • Wouldn’t use the bread flour OR if using it, the knots need to be bigger so theres more room for a soft interior to form, otherwise the crust:interior ratio is too high
  • Would probably just make them bigger in general
  • Would add a pinch of salt to the topping

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Other Comments:

  • Not bad for bread without a mixer!

Vanilla Cake with Nutella-Chocolate Frosting

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Recipe Used:

What I Changed:

  • So this is actually a recipe for a Texas Sheet cake that the bloggerĀ felt was closer to a brownie…I felt like it was closer to a cakešŸ˜› A relatively dense, rich cake, but still cake. Maybe take out the BP for a more brownie-like texture?
  • Baked in a 9×13 for ~25 min at 350
  • Doubled the vanilla
  • Browned the butter juuuuust a bit
  • For the frosting, helps a lot to mix cocoa and powdered sugar with small amount of Nutella first – gets rid of lumps!

What I Liked:

  • Very easy to make, can be mixed by hand

  • The sour cream added a nice tang that helped cut the sweetness
  • Verrry moistšŸ˜€

What I Would Change:

  • Would bake in a sheet pan and split in two for a layer cake!
  • Would add half a teaspoon of almond extract to the batter (a lot of the original texas sheet cake recipes call for that, and I think it would really take the cake to the next level)

Other Comments:

  • Little bits of granola decoration came off in traveling…but otherwise the cake and frosting were super sturdy!

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Now accepting models for my baked goods.

 


Flourless Chocolate Cake, Pecan Meringue, Mascarpone Cream Cheese Frosting

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Wound up decorating this three times because I was unhappy with the consistency of the frostingšŸ˜›

Recipe Used/What I Changed:

  • http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe
    • Doubled the recipe and just added a pinch or two of instant coffee powder
    • No vanilla
    • Blended it with the whisk of the immersion blender to get rid of lumps, turned out fine – flourless, right? No risk of gluten overdevelopmentšŸ˜›
    • Used Ghirardelli semisweet chips
    • Had to bake for 1:20min at 350 (wanted to go with a lower temp because it was extra thick and much wider)
    • Snuck some candied pecans on top because they’re amazingšŸ˜€
  • Frosting:
    • http://www.joyofbaking.com/RedVelvetCake.html
      • This frosting was too runny at room temperature for this cake, imo. I might try it again but with a much smaller amount of heavy cream. Thought it would have a much better set than it did, especially considering I did whip the heavy cream to stiff peaks first (though maybe I should have whipped to soft weaks to account for the continued whipping?? Idk it didn’t look like it had curdled…
      • Adding cocoa powder helped firm it up a lot, but made the frostingĀ lose a lot of the mascarpone’s subtle flavoršŸ˜¦
      • Again, I actually decorated, removed EVERYTHING, decorated again, was still unhappy, and made a new batch of frosting entirely </3
        IMG_3767.JPGDecorating round 1…can you see frosting about to drip off the sides? I liked the bead border of this one better though, I must say…

        • Ultimately used 8 oz Mascarpone, 4 oz Cream Cheese, 4 oz Butter, 1.25 Cups Powdered Sugar
        • Also totally forgot JUST how important it is/how much it helps to PIPE the frosting on the sides!!

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Notice the first AND second round of frosting removed…also this is before I remembered to pipe…

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Somewhere in the middle…

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Aaand voila!

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What I Liked:

  • The flourless chocolate cake was amaaazing – incredibly rich and brownie-like in texture. A little chewy on the edges but otherwise a satisfying and dense bite. Rare to get a doseĀ of chocolate that woooonderfully intenseĀ :)

  • Really glad I was able to fudge a mascarpone recipe that worked. I need to be really wary of whipped cream frostings…I still want to try and approximate the mascarpone cream at Isgro’s
  • Mascarpone frosting was prettyĀ silky! Better than other times that I’ve made it. But I think it lost a little bit of the mascarpone’s flavor. I’m not sure whether it was the cream cheese in excess, the butter in excess, or the lack of salt. ALso I definitely prefer vermont brand over belgioso, for texture and taste

What I Would Change:

  • If doubling the cake recipe, 9×13 is the way to go
  • For the meringue, added cocoaĀ a little too soon, next time need to wait until stiff peaks otherwise it’s hard to tell what stage the whites are at – may have even overwhippedšŸ˜”

  • Need a pinch of salt next time, maybe vanilla extract in the frosting

Other Comments:

  • Tasted more chocolate-y than nutella-y…I feel like nutella is one of those things that is best on it’s own and doesn’t shine as much once incorporated into other thingsšŸ˜”

 


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