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Dec. 29th, 2014 03:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chocolatepotThanks to you weirdos, I decided to go with Nimmy Noms! My mom doesn't get it. I tried to explain the phrase "om nom nom" and she didn't get it either.
Once I figure out my bagels properly I'll write them up - but I need at least one more go to get ones I wouldn't be embarrassed about. From reading the internet, I think the problem is that I'm not kneading them enough, so when I let them rise it's not developed enough and it just gushes to the sides. Seriously, slicing this latest batch has been impossible. Well, my last one is for tomorrow so I'll have to make more then.
I've always thought I could never do this sort of thing because inventing recipes?? How??? but 1) I started noticing that most of the bloggers are like "I found this recipe in X and here it is", and 2) not all original recipes are original from scratch! It's totally valid to present a sponge cake from one book and a frosting from another site and combine them in a new way or something. So one thing that occurred to me was some of the Hoff pastry bars from the supermarket: they have a thin sheet cake base covered with a layer of frosting, then big chunks of the cake with a thin icing drizzled on top. A few variations on that would be fun - the chocolate one, the cookie one, and I'd like to work out some kind of cannoli thing because I really love that filling and it's so easy.
And ~apparently I'm known around the bakery for my filled ganache cakes? (Not sure why, it's not like they come out smooth or anything ... maybe it's the way I decorate them?) So I'd like to play around with that. Using a nicer filling (the two options at work are a very yellow Bavarian cream and a very syrupy raspberry stuff), or a different one, like maybe some kind of chocolate mousse.
Other things I'd like to take an excuse to try: kouign amman, sticky toffee pudding, fancy things like chocolate curls and leaves, fondant, steamed puddings, and anything in some of my older cookbooks that catches my eye and looks like it would at least be an interesting experiment.
Once I figure out my bagels properly I'll write them up - but I need at least one more go to get ones I wouldn't be embarrassed about. From reading the internet, I think the problem is that I'm not kneading them enough, so when I let them rise it's not developed enough and it just gushes to the sides. Seriously, slicing this latest batch has been impossible. Well, my last one is for tomorrow so I'll have to make more then.
I've always thought I could never do this sort of thing because inventing recipes?? How??? but 1) I started noticing that most of the bloggers are like "I found this recipe in X and here it is", and 2) not all original recipes are original from scratch! It's totally valid to present a sponge cake from one book and a frosting from another site and combine them in a new way or something. So one thing that occurred to me was some of the Hoff pastry bars from the supermarket: they have a thin sheet cake base covered with a layer of frosting, then big chunks of the cake with a thin icing drizzled on top. A few variations on that would be fun - the chocolate one, the cookie one, and I'd like to work out some kind of cannoli thing because I really love that filling and it's so easy.
And ~apparently I'm known around the bakery for my filled ganache cakes? (Not sure why, it's not like they come out smooth or anything ... maybe it's the way I decorate them?) So I'd like to play around with that. Using a nicer filling (the two options at work are a very yellow Bavarian cream and a very syrupy raspberry stuff), or a different one, like maybe some kind of chocolate mousse.
Other things I'd like to take an excuse to try: kouign amman, sticky toffee pudding, fancy things like chocolate curls and leaves, fondant, steamed puddings, and anything in some of my older cookbooks that catches my eye and looks like it would at least be an interesting experiment.
