Ladies out there please help with baking problems

chinaeyes


Joined: 13/02/2009
Posts: 425

Message Posted:
03/02/2010 16:00

Can you please tell me what make and name of the margarines out here you all use for baking cakes and pastry.I cannot keep throwing it out of the window in disgust .[hubby will be looking for a new wife soon]

stilluvithere



Joined: 03/12/2008
Posts: 765

Message Posted:
03/02/2010 16:25

I know I am not a lady but I can help. Go to Bell foods and get some lard. Recipe 1 part lard, 1 part butter to 4 parts flour, ie 4 oz lard, 4 oz butter to16 oz flour. crumb flour and fat and use very cold water to mix. add a pinch of salt. This is the classic recipe taught to me at catering college. Good luck

jenfarrall


Joined: 21/09/2008
Posts: 297

Message Posted:
03/02/2010 16:28

Hello Chinaeyes

I use Remia soft (not the light one) for sponges,Remia in a block for buns,this is also excellent shortening for pastry if done half n half with spry.Hope this helps

chinaeyes


Joined: 13/02/2009
Posts: 425

Message Posted:
03/02/2010 16:42

Thanks Jen and John,i did mean to put gents also but was too eager to ask for help.Am writing all your information down so i won't forget.

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
03/02/2010 18:26

I always buy butter when it's on offer and use that instead of margarine - I know it's extravagant but it does taste lovely. I also use vegetable shortening which unfortunately I have to buy "down south" as I've never seen it here but it does make wondeful, light pastry if you follow the recipe given by Stilluvithere and use instead of lard. Happy baking Got to go as I've got gooey chocolate, cherry and walnut brownies about to come out of the oven!!!

MrsSnakes



Joined: 19/12/2008
Posts: 1100

Message Posted:
03/02/2010 18:38

Booitsme, Gooey chocolate, cherry and walnut brownies sounds like heaven.........

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
03/02/2010 19:24

The whole house smells so chocolatey now, just what you need on a cold and windy night MrsSnakes The only thing is ................ waiting long enough for them to cool down enough to have one!

brend


Joined: 20/01/2009
Posts: 149

Message Posted:
03/02/2010 19:32

Know this sounds a bit thick but can't bake to save my life! Has any body got a basic recipe for sultana cake. You've got me thinking about my mums homemade cakes now and how much better than shop bought they were. Can remember my brother going over to grans and saying her cakes were better than mums so she'd set off baking while he came back home to tell mum how much better her cakes were and he'd get both of them baking!!

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
03/02/2010 20:08

Hi Brend here's a recipe from the trusty Bero cook book.



FRUIT CAKE



200g (8oz) Self raising flour, Pinch of Salt, 100g (4oz) Margarine, 100g (4oz) Caster sugar, 2 eggs, 30ml (2tbsp) Milk, 150g (6oz) dried fruit.

Mix flour and salt, rub in margarine. Stir in sugar and fruit. Beat together eggs and milk. Mix all ingredients to a soft consistency. Place in greased 15cm cake tin. Bake in oven at 180oC (Gas Mark 4) for about 1 and 1/4 hours. Less time if electric fan oven.

Variations:add 150g sultanas and grated rind of 1 lemon. Add 1 x 5ml spoon mixed spice and grated rind of 1 orange. Add 75g chopped dates. Add 75-100g chocolate finely chopped.



I know this is obvious but don't mix imperial and metric weights.

Happy baking and I have to say I do admire your brothers style

jenfarrall


Joined: 21/09/2008
Posts: 297

Message Posted:
03/02/2010 22:41

Hi Booitsme, Illeli and Tempo both have spry,vegetable shortening,Illeli occasionally have a similar shortening ,Chef,in a blue n white tin thats just as good and bigger tin.You don't need dark side

brend


Joined: 20/01/2009
Posts: 149

Message Posted:
03/02/2010 23:31

Thanks very much booitsme. Will try it on my brother and report back!!

Brend

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
04/02/2010 07:43

Jenfarrell - thanks for that, I must've been looking in the wrong place. That makes my life much easier as I don't like going to the dark side and that's the make I buy anyway It does make wonderful pastry which even freezes well after it's been cooked - as my husband testified last night by demolishing a home made steak and kidney pie in record time! Happy cooking Brend - can't wait to hear what your brother says. Also got a very easy recipe for a lemon and coconut cake - the original is a Delia - where you chuck all ingredients in together and it tastes YUM!

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
04/02/2010 19:18

Another baking related question! Does anyone know where to get coconut milk powder from on this side? I use it in cakes to give a lovely coconutty flavour without being heavy or chewy like dessicated coconut.

jenfarrall


Joined: 21/09/2008
Posts: 297

Message Posted:
04/02/2010 22:17

Hi Booitsme,I got coconut milk powder from Hur Deniz,the big one in town just after the roundabout.Jeez ,am i sounding like a reet know all or what - - - - - - - - - - - - - - -

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
05/02/2010 10:21

Hi jenfarrall - keep the knowledge coming!!!! That's the last 2 things I used to buy from the "dark side" taken care of here in the north thanks to your help I don't spend ALL my time baking - honest! The rest of the time I'm in the hobby room making cards................. guess who doesn't have TV?????

chinaeyes


Joined: 13/02/2009
Posts: 425

Message Posted:
05/02/2010 11:06

Booitsme, can you give us all the EASY recipe for the lemon and coconut cake,many thanks to you all for the info.

zeytinlidere


Joined: 18/07/2008
Posts: 112

Message Posted:
05/02/2010 12:45

Hi Jenfarrall,

Could you tell me where to find the spry vegetable shortening in Tempo, is it with the butters etc, or baking stuff, İ had a look yesterday but didn't really know what İ was looking for. Cheers

andrew4232



Joined: 04/07/2009
Posts: 1543

Message Posted:
05/02/2010 12:53

its usually near the other baking things on the normal shelves they dont keep in in the fridge as its in a sealed tin

zeytinlidere


Joined: 18/07/2008
Posts: 112

Message Posted:
05/02/2010 13:14

Ok thanks, İ'll have another look tonight

zeytinlidere


Joined: 18/07/2008
Posts: 112

Message Posted:
05/02/2010 13:15

Ok thanks, İ'll have another look tonight

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
05/02/2010 18:03

Hi Chinaeyes, here it is the easiest lemon and coconut cake recipe ever! As I said it was an idea I got from a Delia Smith recipe - hers used lime but to me that didn't taste tangy enough and I added the lemon drizzle and lemon icing as an "extra"



Lemon Coconut Cake

175g Self-raising flour, 175g Caster sugar, 175g butter, 3 eggs, lightly beaten, 50g Dessicated coconut, 2 level TBSP coconut milk powder, zest and juice of 2 lemons, 1 rounded TSP Baking powder.



Zest and jucie the lemons, add the juice to the dessicated coconut and leave to soak for approx 1 hour. Throw all ingredients into a large mixing bowl and with electric hand whisk, whisk on high speed until throroughly blended. Pour mix into large loaf tin or square 8in tin. Bake for 30-35 minutes at 170oC (Gas 3) until centre feels springy to touch or skewer comes out clean.

Mix the juice of 1 lemon with 6 tablespoons of lemon juice then pour over cake while still hot. Allow to cool then mix approx 250g of icing sugar w

booitsme


Joined: 04/02/2009
Posts: 667

Message Posted:
05/02/2010 18:04

Continued!

with sufficient lemon juice to make icing of a "pourable" consistency. Pour over top of cake and allow to set. Make cup of tea, get slice of cake, put feet up and enjoy!!!!!!