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/ck/ - Food & Cooking

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11401844 No.11401844 [Reply] [Original]

Just made a ton of Maple Glazed cinnimon sugar cookies, what have you been backing /ck?

>> No.11401853

I've been getting baked with your mom and putting buns in her oven

>> No.11401871

Not baking anything yet. Sourdough starter is only 7 days old. What's the cookie recipe?

>> No.11401876

>>11401871
https://www.tasteofhome.com/recipes/crisp-sugar-cookies/
used this for the cookies and just a basic Brown Sugar sauce with cinnamon sprinkled in

>> No.11401889

>>11401853
Classic

>> No.11402015
File: 261 KB, 1080x718, bakery.jpg [View same] [iqdb] [saucenao] [google]
11402015

Saturday was crazy. Other baker called in sick at the last minute so I ended up pulling a 14 hour shift to get all the bread made.

All in all, I made...

256 loaves of sourdough
199 dinner rolls
135 sandwich size ciabatta loaves
12 full size ciabatta loaves

Here's me towards the end of it in full on auto pilot mode.

>> No.11402020

>>11401844

Nice. I'm trying to decide what pastry to make with the mixer I got from Aldi. Anyone have suggestions?

>> No.11402414

date-pecan bread and pumpernickel

i think i'm going to try canneles this weekend and i still want to make some pumpkin bread.

>> No.11403071

I need some advice, fellow bakers.
I'll be making a lemon-poppyseed cake with lavender buttercream (per my sister's request) soon, but I'm unsure on how to balance the flavors since I've never made either of those things. I want the lemon to come through somewhat strong without overpowering the lavender, but if I overdo the lavender to compensate it'll taste like potpourri.
So I was thinking it'll come down to what I put between the layers of sponge: lemon curd would probably be too strong and erase the lavender, the lavender buttercream makes sense but I don't know if the sponge itself will have enough lemon flavor. So I was thinking making a separate lemon buttercream for the inside would be a good compromise but I figured I'd see what you all thought or if anyone has a recipe they could recommend so I'm not baking blind and waste an entire cake.

>> No.11403092

>>11402020
It's not exactly mixer heavy, but choux is fun and easier and more versatile than it seems. You don't even have to pipe if you don't want to. And if you don't want it sweet just throw some herbs in the dough and make a chutney or chicken salad or whatever for the filling.

>> No.11403321

>>11402020
cookies, always cookies

>> No.11403382

>>11403321
maybe i'm being autistic about it but cookies are definitively not a pastry

>> No.11403435

>>11402015
Who took the picture

>> No.11403927

>>11403071
Whenever I bake cakes now I try to include a simple syrup soak. Overnight is ideal if you can but even a few hours may help. It helps the cake keep longer and boosts flavor.

In your case I would infuse simple syrup (equal parts sugar and water heated until homogeneous) with lemon or lavender. I've done both and a little lavender goes a long way. Not what you were looking but using a soak may help determine your filling.

>> No.11403935

>>11402015
>>11402020
marry me

>> No.11403948

>>11403435

I was originally planning on doing one of the deliveries that day too, but I called the gf in to do it since I was still baking.

>>11403092

Saw folks making that on TGBBS. That definitely looks like something cool to try.

>> No.11403954

>>11403321

There were some interesting cookie recipes in an old Czech cookbook I have. Maybe I'll look into that.

>>11403935

You're probably gonna wanna hold off on that until the bakery is paid off. I'm a financial liability for the next two years.

>> No.11403961

>>11403071
I would personally not do it this way, and let me tell you why.
Each flavor has different interpretations: think of how lemonade or lemon candy tastes bright and refreshing, while a lemon cake or lemon cookie is rich. I think the lemon cake would put emphasis on the wrong end of the lemon flavor spectrum in a way that will make it harder to pair effectively with lavender.
The lavender too though, can be either candy-sweet or more floral. Lavender buttercream is going to emphasize the more saccharin side of lavender. I think this combo is the worst of both flavors in terms of pairing.

If it was me tasked with a lemon, poppyseed, and lavender cake, I'd make the cake lavender poppyseed, and fold lemon curd into some Italian buttercream for the filling and frosting.

You could take this advice
>>11403927
>Whenever I bake cakes now I try to include a simple syrup soak.
and soak a plain poppyseed cake with a little lavender syrup.

>> No.11403972

>>11403954
Oh shit are you the anon who talked about either buying or just getting some bakery a while back?

>> No.11403993
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11403993

>>11403954
>I'm a financial liability for the next two years
>>11403948
>but I called the gf in to do it
Y-yeah, a "financial liability," g-got it...

>> No.11403997

>>11403972

Probably, unless someone else also bought a bakery too, which would be hella cool and I prefer that scenario.

>> No.11404004

>>11403997
>hella

>> No.11405129

>>11401844
Making some honey whitebbread right now
the yeasty bois are working atm

>> No.11405173

I'm not a fan of sweets nor baking

>> No.11405181
File: 45 KB, 349x418, NaziCookies_9278.jpg [View same] [iqdb] [saucenao] [google]
11405181

>>11401844
helping grandma bake some cookies

>> No.11405271

>>11401844
I don' t see cookies, I see burger buns.

>> No.11406139

>>11403927
>>11403961
These were both super helpful thank you guys so much! I've been home baking for a while now but just recently decided to really work on my skills and take things to the next level so I still have a lot to learn.
I think I will combine the advice like you said and do the lavender syrup with lemon between and around. I wanted to make lemon curd anyway so it's great to have an excuse. If I get around to it any time soon I'll post the results.

>> No.11406290
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11406290

>>11405129
ok i opened a tear to the bread dimension
great

>> No.11406508

>>11405173
sour grapes

>> No.11407190

>>11401853

haha, some gold for you, my fellow redditor

>> No.11407553

>>11401844
I've been bare-backing your mum

>> No.11408158

>>11402015
godspeed, Baker.