Photo of your home baking
Discussion
k-atcha 
https://www.youtube.com/watch?v=hNGq7Oaw2Ls
Had a few beers ...
Then the fecking dog ate part of it whilst i was uploading the video
Had a few beers ...
Then the fecking dog ate part of it whilst i was uploading the video
Edited by Gandahar on Tuesday 23 February 19:15
Gandahar said:
https://www.youtube.com/watch?v=hNGq7Oaw2Ls
Had a few beers ...
Then the fecking dog ate part of it whilst i was uploading the video
Had a few beers ...
Then the fecking dog ate part of it whilst i was uploading the video
Edited by Gandahar on Tuesday 23 February 19:15
My Saturday of baking won't give Mr.Kipling any sleepless nights, but the results tasted nice enough.
Gathering ingredients:
Grease tins and dust with flour:
Mix flour and icing sugar with butter until it looks like breadcrumbs, add egg yoke and water to bring pastry together.
Divide pastry in to 6 and roll out. I'm rubbish at rolling so use a couple of skewers to get the right even thickness.
Put pastry in to the tins:
Trim off the excess and prick the base with a fork:
Blind bake for 15 mins.
Make up frangipan with butter, sugar, almonds, flour, almond extract, lemon zest, egg:
Load in to a piping bag:
Spread raspberry jam in to the pastry bases then pipe in the frangipan.
Bake for 30 mins.
Mix up some icing sugar, almond extract and water. Ice the tarts when they are cool.
Mix up some more icing sugar and add red gel.
Pipe red stripes on top of the tarts and drag a cocktail stick through the stripes.
Glace cherry to finish the decoration.
Noms.
Gathering ingredients:
Grease tins and dust with flour:
Mix flour and icing sugar with butter until it looks like breadcrumbs, add egg yoke and water to bring pastry together.
Divide pastry in to 6 and roll out. I'm rubbish at rolling so use a couple of skewers to get the right even thickness.
Put pastry in to the tins:
Trim off the excess and prick the base with a fork:
Blind bake for 15 mins.
Make up frangipan with butter, sugar, almonds, flour, almond extract, lemon zest, egg:
Load in to a piping bag:
Spread raspberry jam in to the pastry bases then pipe in the frangipan.
Bake for 30 mins.
Mix up some icing sugar, almond extract and water. Ice the tarts when they are cool.
Mix up some more icing sugar and add red gel.
Pipe red stripes on top of the tarts and drag a cocktail stick through the stripes.
Glace cherry to finish the decoration.
Noms.
|http://thumbsnap.com/EUjYxRTh[/url]deadslow said:
How did you make these? They look fab.
Recipe at http://chocolateandzucchini.com/recipes/bread-brio...It's a very good recipe
uncinqsix said:
deadslow said:
How did you make these? They look fab.
Recipe at http://chocolateandzucchini.com/recipes/bread-brio...It's a very good recipe
mattdaniels said:
My Saturday of baking won't give Mr.Kipling any sleepless nights, but the results tasted nice enough.
Gathering ingredients:
Grease tins and dust with flour:
Mix flour and icing sugar with butter until it looks like breadcrumbs, add egg yoke and water to bring pastry together.
Divide pastry in to 6 and roll out. I'm rubbish at rolling so use a couple of skewers to get the right even thickness.
Put pastry in to the tins:
Trim off the excess and prick the base with a fork:
Blind bake for 15 mins.
Make up frangipan with butter, sugar, almonds, flour, almond extract, lemon zest, egg:
Load in to a piping bag:
Spread raspberry jam in to the pastry bases then pipe in the frangipan.
Bake for 30 mins.
Mix up some icing sugar, almond extract and water. Ice the tarts when they are cool.
Mix up some more icing sugar and add red gel.
Pipe red stripes on top of the tarts and drag a cocktail stick through the stripes.
Glace cherry to finish the decoration.
Noms.
Gathering ingredients:
Grease tins and dust with flour:
Mix flour and icing sugar with butter until it looks like breadcrumbs, add egg yoke and water to bring pastry together.
Divide pastry in to 6 and roll out. I'm rubbish at rolling so use a couple of skewers to get the right even thickness.
Put pastry in to the tins:
Trim off the excess and prick the base with a fork:
Blind bake for 15 mins.
Make up frangipan with butter, sugar, almonds, flour, almond extract, lemon zest, egg:
Load in to a piping bag:
Spread raspberry jam in to the pastry bases then pipe in the frangipan.
Bake for 30 mins.
Mix up some icing sugar, almond extract and water. Ice the tarts when they are cool.
Mix up some more icing sugar and add red gel.
Pipe red stripes on top of the tarts and drag a cocktail stick through the stripes.
Glace cherry to finish the decoration.
Noms.
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