Baking Up A Storm

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I love to cook and bake, but prefer baking, and baking sweet things is my favorite. Not overly sweet things, though - preferably somehow fruit-related, and preferably using vegetable oil (not butter) and self-rising flour. I have adapted several recipes to meet these requirements, and have also simplified the steps involved - fusing steps to make it less finicky and time-consuming - with good effect.

Two days ago I made, in succession, apple cake, date loaf and banana loaf, and oatmeal squares, all of them in my mini-oven, using the same kitchen equipment (including the same mixing bowl) and utensils. I used to be frustrated by burnt baked goods (because the oven is so small and the heat so direct, it was VERY difficult to get baked goods not to burn, especially sugar-containing ones). Then I happened upon a "trick" in a YouTube cooking video: double-panning, and - voila - problem solved.
  It truly was one of my biggest discoveries so far this year. I've been using double-panning ever since and have never had burnt baked goods again. For the record, double-panning involves putting your baking dish inside another one of similar size, or on top of another one; I do the latter. It works perfectly, and makes all the difference.
 (Both the text and the picture were baked by Erich Beer, my South African colleague at KKU especially for  https://edibleshoots.blogspot.com/ )

Comments

  1. ErichDecember 4, 2018 at 2:37 AM

    Thank you for featuring my baking and writing efforts!

    ReplyDelete

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