All your baking questions answered!

All your baking questions answered!

There are home baking questions that I ask, see and hear time and time again. I thought it would be a good idea to bring them all together in a single, informative blog post.

Some of the queries are to do with the difference between UK and US terms. All-purpose flour in America is known as plain flour over here. Their baking soda, is our bicarb. They use cups to measure, and we use either ounces or grams.

If you have any kitchen questions that we haven’t listed below, just ask!

Baking ingredients with sticks of butter

How much does a stick of butter weigh?

A stick of butter is a US measure. It’s the equivalent of 113g or 4oz.

Bread flour and dough

What is bread flour?

Bread flour or ‘strong’ flour has a higher protein content (about 12-14%) than regular, plain flour. This means that the dough produces more gluten when kneaded and gives the loaf a good rise and firm crumb.

Flour with two eggs

What is cake flour?

Again, it’s all about the protein content. Cake flour is around 6-8% protein. This produces less gluten, making the sponge consistency more fluffy and tender.

Can I use plain flour instead of self-raising?

If a recipe includes self-raising flour, but you don’t have any or enough, it’s acceptable to use plain flour with the addition of baking powder. For example, if a recipe calls for 100g self-raising flour, use 100g of plain flour with a teaspoon of baking powder. If you want measurements to be absolutely precise, remove a teaspoon of flour before adding the teaspoon of baking powder. To scale this quantity up or down, you need a mixture of 5% baking powder to 95% plain flour. Just remember to sieve the flour and baking powder together before use.

What does cream of tartar do?

Cream of tartar is a white, acidic powder. It acts to stabilise whisked egg whites and whipped cream. You’ll often see cream of tartar as an ingredient in meringues and sponge cakes, where you want to add volume and airiness. The recommended ratio is ¼ tsp of cream of tartar to every egg white.

Cream of tartar also prevents sugars from crystallising and becoming grainy. It can be used in making fudge and honeycomb.

It’s often one of the components of baking powder.

Jar of bicarbonate of soda

What’s the difference between baking powder and bicarbonate of soda?

Baking powder and bicarbonate of soda are used together and separately as tools to help cakes, bread and pastry to rise. Baking powder, as mentioned above, often contains cream of tartar – which is an acid. Baking powder also contains an alkaline powder, such as ammonium bicarbonate or potassium bicarbonate. The latter is better known as… bicarbonate of soda. In the US, bicarbonate of soda is better known as baking soda.

Container of Kingsford's corn starch

What is corn starch?

Corn starch is the same product as cornflour. It’s used to thicken gravies, soups and sauces. It’s an ingredient in custard powder and is often found in shortbread recipes.

Wooden spoon of salt grains

What is kosher salt?

Kosher salt is a coarse salt used primarily for cooking (rather than as a condiment at the table). It doesn’t contain additives such as iodine or fluoride that could affect the flavour of the food being cooked. It can be substituted with coarse sea or rock salt (such as pink Himalayan).

Dragon fruit moulded jelly

Is there a vegetarian alternative to gelatine?

Gelatine (derived from animal collagen) is one of those often ‘hidden’ ingredients when you’re buying pre-made foods; marshmallows, sweets, biscuits, cakes and desserts can contain it. If you’re vegan or vegetarian, it comes as second nature to scan the ingredient list on the packaging. Many popular make-at-home recipes regularly contain gelatine for its setting properties; trifles, jellies, cheesecake. But what can you use to make a veggie version of these desserts?

Personally, I use agar-agar – derived from algae. It’s available in powder form or in sheets, much like gelatine, but the method of incorporating it into a dish differs. Agar needs to be boiled in water (or other liquid such as fruit juice, milk or cream) and stirred until fully dissolved. Gelatine needs to be soaked in cold water before being added to the hot liquid… which then shouldn’t be brought back up to a boil, or it will fail to set.

Sifting powdered sugar over a cake

What is powdered sugar?

Powdered sugar is exactly the same as icing sugar or confectioners’ sugar. It’s used for making icing/frosting, marzipan and sifting over sweet, baked goods.

Bowl of eggs

Should I keep eggs in the fridge?

In general, eggs should be kept at room temperature on the counter-top or cupboard. Many recipes (especially cake) work better if all your ingredients are around the same temperature. If you live in a really hot country, or your kitchen is regularly sweltering, and you prefer to keep your eggs refrigerated, take them out an hour or so before you’re due to start preparing your dish.

What’s an alternative to corn syrup?

Golden syrup can be substituted – like-for-like – in any recipe that calls for corn syrup. Honey or maple syrup can also be used; however, the latter is quite a lot thinner in consistency than corn syrup, so adjustments may need to be made. At a push, a syrup mixture made with a ratio of 4 parts sugar to 1 part water can be used.

Dried cocoa

What is Dutch processed and un-Dutched cocoa?

‘Dutching’ is the process whereby the acid is removed from cocoa powder, making it generally more palatable. The alkalising procedure also lowers the caffeine content and changes the colour of the product, rendering it darker. Natural, un-dutched cocoa is the preferred version for recipes such as red velvet cake.

Sainsbury's fresh cultured buttermilk

What can I use instead of buttermilk?

Buttermilk can be hard to get hold of in many supermarket chains. To make your own buttermilk substitute, you can add lemon juice or white wine/cider vinegar to regular, room-temperature milk. Use the ratio of 250ml of milk to 1 tablespoon of lemon juice/vinegar. Alternatively, you could use a half-and-half mixture of Greek yoghurt and milk.

Bottle of organic vanilla extract

What’s the difference between vanilla essence and vanilla extract?

Vanilla extract is the better quality, natural ingredient – it’s derived from vanilla pods that are combined with ethanol and water. Vanilla essence, on the other hand, doesn’t even need to contain real vanilla – making it a cheaper product – much like something that is described as vanilla ‘flavoured’.

Bowl of golden raisins

What’s the difference between raisins, currants and sultanas?

  • Raisins: Any dried grape
  • Currants: Dried Black Corinth / seedless grape
  • Sultanas: Dried green Sultana or Sultanina seedless grape

Have your baking questions been answered above? If not, leave a comment – we’d be happy to help!

Cakes & Bakes: Almond & lemon scones

Almond & lemon scone with butter, jam and mug of tea

In the past, we’ve published a round up of our best scone recipes – and these almond & lemon scones need to be added to the top of that list.

Mixing bowl with flour, butter & sugar with zested lemon and grater

The recipe produces scones that are delicious, light and airy. Perfect as part of an afternoon tea.

Cutting out scones from pastry

Also, I think I’ve nailed the method for achieving scones with maximum lift. Make sure you’re using self-raising flour that hasn’t been hanging around for ages, getting a little stale. Chance would be a fine thing, in these Covid times! In addition, don’t overwork the pastry; it needs to just about hold together.

And another thing, don’t press the dough down too firmly or thinly before you begin cutting the circles; you want it to be about 5cm tall. When pressing the (floured) cutter down into the pastry, don’t twist it side to side; you want a clean, even cut.

Brushing the tops of scones with milk

Follow all these steps and you’ll have tall, well-risen scones!

Almond & lemon scones cooling on a wire rack

Our serving suggestion: butter, clotted cream and a fruit preserve such as a blueberry conserve or mixed berry jelly. Of course, lemon curd would be absolutely perfect too!

Click here or on the image below to save this almond & lemon scones recipe to Pinterest

Almond & lemon scones recipe

Almond & lemon scone with butter, jam and mug of tea

Almond & lemon scones

Waitrose Food
Cook Time 12 minutes
Course Tea
Cuisine British
Servings 6 scones

Ingredients
  

  • 30 g/1oz golden caster sugar
  • grated zest of a lemon
  • 310 g/11oz self-raising flour plus extra for dusting
  • ¼ tsp fine salt
  • 40 g/1½oz ground almonds
  • 100 g/3½oz unsalted butter diced
  • 120-130 ml/4-4½ fl oz whole milk plus 2 tbsp to glaze

Instructions
 

  • Preheat the oven to 220ºC/425ºF/Gas mark 7
  • Sift the flour into a large mixing bowl
  • Stir in the salt, almonds, 15g/½oz of the sugar and lemon zest
  • Rub in the diced butter until the mixture resembles soft sand
  • Use a blunt knife to quickly mix in 120ml/4 fl oz milk, bringing it all together with cool hands once a shaggy dough forms. (Add the extra 10ml/½ fl oz milk, if needed, to form a dough that's soft but not sticky)
  • Tip onto a lightly floured surface and knead briefly until uniform. Bring together into a disc and roll out to about 4cm/1½" thick
  • Flour a 6-7cm/2½" cookie cutter and stamp out 6 rounds, gently reshaping and re-rolling the dough as needed
  • Brush the scones with milk, scatter with the remaining 15g/½oz caster sugar and swiftly transfer to the hot baking sheet. Bake for 10-12 minutes, until golden and risen
  • Cool on a wire rack
Almond & lemon scones ingredients
Serve with butter, clotted cream and fruit jam or jelly
Keyword almond, lemon, scones

Cakes & Bakes: Pecan maple puff pastry plait

Home-made pecan maple puff pastry plait | H is for Home

Recently, when we’ve been going back to the North to visit friends & family, we’ve stopped half-way for a comfort break. This generally entails a trip to the loo and a coffee & pastry each.

Pecan maple puff pastry plait filling ingredients | H is for Home

We often plump for their pecan plaits which make for the perfect, tasty energy boost.

Unrolled puff pastry sheet | H is for Home Cutting puff pastry sheet | H is for Home Filling puff pastry sheet | H is for Home

So, with some ready-made, ready rolled pastry sitting in the fridge waiting to be used, I decided to have a go at making my own pecan maple puff pastry plait.

Plaited pecan maple puff pastry | H is for Home Puff pastry plait sprinkled with chopped pecans | H is for Home

There are lots of tutorials available on YouTube for cutting the pastry and forming the plait – it’s quite easy and straightforward. When it comes to the filling, there’s a good degree of flexibility possible. I went for a combination of pecan & maple with a touch of cinnamon.

The addition of the cinnamon worked fine – however, we both think we might actually prefer the simplicity of the maple & pecan combination alone. There are other options too; incorporating toffee sauces, chocolate, dried fruit and various other types of nut.

Cooked pecan maple plait | H is for Home Cooked pecan maple plait | H is for Home

There’s all manner of snacks that we enjoy with our coffee, but perhaps nothing beats a crispy, sweet pastry straight from the oven.

Click to save this pecan maple puff pastry plait recipe to Pinterest

Home-made pecan maple puff pastry plait recipe | H is for Home #baking #cookery #cooking #pastry #pecan #pecans #puffpastry #recipe
Pecan maple puff pastry plait
Serves 6
Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 200g/7oz pecans
  2. 85g/3oz muscovado sugar
  3. ¼tsp ground cinnamon
  4. 2 tbsp maple syrup
  5. 30g/1oz butter, softened
  6. 1 pack (320g) pre-made, ready-rolled puff pastry
  7. 1 egg, beatenPecan maple puff pastry plait ingredients ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat your oven to 200ºC/400ºF/Gas mark 6
  2. Finely chop the pecans. I put the pecans into a large mixing bowl and used the butt of my rolling pin. You could also use a large pestle & mortar for the task
  3. In a large mixing bowl, combine 150g/5¼oz of the chopped pecans (reserve the remainder to sprinkle over the top of the plait before it goes into the oven), sugar, cinnamon, maple syrup and butter
  4. Unroll the pastry onto a large baking sheet (still on its parchment paper)
  5. Cut the pastry as shown in the photos (this is a useful video clip to show how it's done [opens in a new tab])
  6. Spoon the sweet pecan filling down the centre of the pastry as shown in the photo
  7. Fold the pastry as shown (also seen in the previously mentioned video)
  8. Brush the top of the plait with some of the beaten egg and sprinkle over the reserved pecans
  9. Cook for 20-25 minutes until the pastry has turned golden brown
  10. Allow to cool on its tray for at least 10 minutes before slicing and serving
Print
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: 7 best fruit pie recipes

7 best fruit pie recipes | H is for Home #baking #cookedfruit #cookery #cooking #fruit #fruitpie #pastry #pie #pies #recipe

There isn’t a much better way to round off an autumn or winter evening meal than a warming, filling, fruit pie. We love a slice with an afternoon coffee too.

Here are 7 of our favourite fruit pie recipes – they always go down a treat served with a dollop of cream, ice cream or custard.

Plum pie

Slice of home-made plum pie | H is for Home

I first made this pie prior to having a garden with a plum tree that produces abundantly. This recipe will therefore be revisited each year in September and October when our fruit is ripe and ready to be picked.

Vegan lemon meringue pie

Slice of home-made vegan lemon meringue pie | H is for Home #recipe #vegan #lemon #meringue #aquafaba

This is a lovely pie… you’ll enjoy it whether you’re a vegan or not! The ‘meringue’ is made using aquafaba, the water left over after cooking chickpeas or other white beans. You whip it up and, as if by magic, you’ve got something that looks just like whisked egg whites.

Blueberry pie

Slice of home-made blueberry pie | H is for Home

I love blueberries! I buy them frozen in bags and pop them into porridge, smoothies, my home-made yoghurt… and pies. Blueberries are considered by some to be a super-food, they contain all manner of vitamins and other health-boosting chemical compounds.

Rhubarb & berry shortcake pie

Rhubarb and berry shortcake pie | H is for Home #recipe #rhubarb #baking #pie #shortcake

This recipe is like a cross between a pie, a crumble and a biscuit. It’s lovely straight out of the oven with a dollop of clotted cream. It’s just as good cold and is very good as a picnic or al fresco dessert; it wraps up easily and travels well.

Cherry pie

Slice of home-made cherry pie | H is for Home

This sweet yet tart fruit pie is encased in a delicious almond pastry – the two flavour compliment each other well.

Apple & blackberry pie

Home-made apple & blackberry pie with a slice removed | H is for Home #recipe #pie #applepie #fruitpie

As well as a plum tree, we have a number of apple trees. There are lots of blackberry bushes growing wild in the area near where we live. Apples and blackberries ripen at the same time time of year; and the two flavours are a match made in heaven. So this is a two birds, one stone kind of pie!

Luxury mince pies

Home-made luxury mince pies | H is for Home #recipe #mincepies #baking #ChristmasRecipe #pastry #pie
Last, but not least, is something for Christmas; mince pies. I must confess, I like mince pies so much that I don’t just eat them in December. I make mincemeat that keeps in (unopened, sterilised) jars for years. A batch of these little tasty morsels can be rustled up in a flash… any time of year!

Do you have any favourite fruit pie recipes that you enjoy cooking or eating?