Nubati.net (Posts about baking)

Lemon loaf

Arun Persaud — Sun, 23 Feb 2025 04:01:54 GMT

The amounts are for a 2 lbs cake tin.

Preheat oven to 180 ℃ (ca. 355 ℉).

amount	ingredients
320 ml	Oatly (or other milk)
45 ml (3 Tbsp)	lemon juice

Mix and set aside for 10 minutes.

Prepare tin either with baking paper or with butter and flour.

Prepare dry ingredients:

amount	ingredient
280 g	flour
1 tsp	baking soda
1 tsp	baking powder

and mix.

In a larger bowl add:

amount	ingredient
100 g	neutral oil
100 g	(powder) sugar
2-3 lemons	zest

mix oil and sugar, then add the lemon juice and milk mixture, and then add the zest. Sift in dry ingredients (in 2-3 batches) and lightly mix the batter.

Add to baking tin.

Bake for 40 minutes.

Once the cake is done (and while still hot), you an infuse it with a lemon syrup.

To make the syrup, mix:

amount	ingredient
70 g	powder sugar
90 ml	lemon juice

in a pot on small heat until the sugar is disolved. Set aside and let cool. When the cake comes out of the oven, let it cool for a short time, then pierce the top with a toothpick and use a brush to add the syrup. This is best done, when the cake is already out of the form.

Optionally, one can also add icing on top.

Aquafaba

Arun Persaud — Sun, 05 Sep 2021 21:25:04 GMT

Vegan eggwhite replacement: Aquafaba

Use the liquid from a can of chickpeas: 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba.

In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp).

Additional extra (for four ounces of aquafaba) to make it stiffer:

¼ cup of sugar or
¼ teaspoon of cream of tartar

Alternative measures for 1 egg white:

2 tablespoons aquafaba
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract

Needs 6 minutes of whisking or more (longer than egg white)

The viscosity should be similar to egg white, if not, can be reduced by heating up, to reduce water, but then it needs to cool down again

Chelsea Buns

Arun Persaud — Fri, 05 Mar 2021 03:02:01 GMT

dough

dry ingredients

amount	ingredient
480 g	flour
50 g	sugar
75 g	butter (soft)
0.5 teaspoons	salt

mix

yeast

amount	ingredient
80 g	oat milk
130 g	water (warm)
2 teaspoons	yeast

mix, let rest for a few minutes

egg replacement

amount	ingredient
50 g	chickpea flour
70 g	oat milk

mix, let rest for a few minutes

Mix all dry and liquid ingredients, knead, let rest for 1 hour.

filling

amount	ingredient
60 g	butter (soft)
50 g	sugar (mix of brown+normal)
1-2 teaspoons	cinnamon
1/2 cup or more	raisins (optional)
1/2 cup or more	pecans (optional)

Role out dough into a rectangle until 0.5-1 cm thick. Add butter, sprinkle sugar and cinnamon on top, add raisins and pecans.

Role up, pinch seam. Cut into 10-15 pieces. Place into baking tin that has been greased with coconut oil. There should be a bit of space between the buns.

Let rest for 30 minutes.

Bake for 25-30 minutes at 350 ℉.

Photos

Figure 1: before bake…

Figure 2: after bake: too crowded

Figure 3: after rise

Figure 4: after bake

Vegan Chocolate Chip Cookies

Arun Persaud — Mon, 01 Mar 2021 01:22:22 GMT

amount	ingredient
1/2 cup	coconut oil
1 cup	brown sugar
1/4 cup	almond milk
2 cups	flour
1 tablespoon	vanilla
1 teaspoon	baking powder
1 teaspoon	baking soda
1/2 teaspoon	salt
1 cup	chocolate chips

Steps

Preheat oven to 350 ℉
mix coconut oil and sugar
add milk and vanilla
in a seperate bowl: mix flour, baking powder, baking soda, and salt
combine dry and liquid ingredients
add chocolate chips
form into tablespoon sized balls, flatten
bake for 7-10 minutes

Perhaps reduce sugar content in future.

Bakewell tart

Arun Persaud — Sun, 24 Jan 2021 21:06:26 GMT

The amounts are for an 11" baking form.

Figure 1: the final product

The base

amount	ingredient
200 g	flour
52 g	powdered sugar
100 g	butter (cold)
5 teaspoons	water

Mix the flour and the sugar, add the butter, mix until all larger butter pieces are gone. Add water, form dough into a ball. Cool in fridge before rolling out.

Roll out to the size of the baking form, place in baking form, fix sides and/or any other cracks. Use a fork to add some pinholes into the dough.

Bake for 7 minutes at 180 ℃ (ca. 360 ℉). Let cool.

Figure 2: pre-baked base

The filling

amount	ingredient
165 g	almond flour
80 g	sugar
132 g	flour
3.5 teaspoons	baking powder
1/2 teaspoon	salt
3 1/3 tablespoons	veggie oil
200 ml	cold water
1/2 teaspoon	almond extract

Mix all dry ingredients, add oil and almond extract.

Jam layer

amount	ingredient
4 tablespoons	raspberry jam

Add jam onto cake base, spread evenly.

Figure 3: adding a thin layer of jam to the base

Preheat oven to 180 ℃ (ca. 360 ℉).

Add filling

Add water to the dry ingredients, mix. Add filling to crust and place into oven. This step should happen somewhat fast, since once you add the water to the baking powder, they start reacting and one should try not to stir the filling too much.

Bake for 35 minutes.

Figure 4: baked cake

Schwarz-weiss Gebaeck

Arun Persaud — Mon, 28 Dec 2020 00:56:23 GMT

Base

amount	ingredient
200 g	flour
100 g	butter
80 g	powdered sugar
5 teaspoons	water

split in half to create white and black dough

White

add some vanilla extract

Black

add

amount	ingredient
1 tablespoon	cacoa powder

Assemble

cool down in fridge for about 1h
role out into rectangle (depending on shape you want about 5mm thick)
cut out several long rectangles of the same width for each color, say 3 white and 3 black (it's important that these have the same dimensions in xyz)
create two stacks, e.g. white-black-white and black-white-black. Make sure that layers stick well to each other without deforming the shape too much.
cut the stacks into 3 rows
swap the middle row between the columns, so that you get a checkerboard pattern
put back into fridge for 1h or so to make it easier to cut them.
preheat oven to 180 ℃
cut into a few mm thick slices and back at 180 ℃ for 10-15 minutes.

To get a swirl pattern, put a white layer on top of a black layer and role up tightly and then cut. For the swirl pattern, the dough can be rolled out thinner. to get a good match, cut out black rectangle first, role out white dough, place dark dough on white and then cut out white rectangle (leave a bit more space on one end, if you want the outside to have only one color)

Photos

Figure 1: squared before baking

Figure 2: squared after baking

Figure 3: swirls

Brötchen

Arun Persaud — Mon, 16 May 2011 23:42:39 GMT

rezept 1

amount	ingredient
1 pack	yeast
2 Tbsp.	warm water
200 g	flour
3/4 Tsp.	salt
3/4 Tsp.	baking powder
25 g	Butter
1/8 l	Buttermilk

Mix water and yeast and put aside for a while

Mix flour, salt and baking powder, add butter and buttermilk, mix…. add yeast mixture and make a nice dough.

Make small balls out of the dough (don't forget to do the "schleifen"). Put on a baking try (either with baking paper or a bit of oil), cut surface if you want too, let rize for at least 15 min (say until volume doubled).

Preheat oven to 220 ℃ (ca. 400 ℉). Add some water into the oven (either spray sides or put a dish with water in or both) and bake for 20 minutes.

rezept 2

amount		ingredient
700 g		Mehl (Type 550)
1 Würfel	42 g	Hefe
2 TL		Zucker
200 ml		lauwarme Milch
2 TL		Salz
		Milch zum Bestreichen

Schritt 1

Mehl in eine Schüssel geben, eine Mulde eindrücken und die Hefe hineinbröckeln. Zucker, Milch und 200 ml lauwarmes Wasser zugießen und mit der Hefe und etwas Mehl zu einem Vorteig verrühren. 30 Min. gehen lassen. Salz auf den Mehlrand streuen und alles in gut 10 Min. zu einem geschmeidigen Teig verarbeiten. Zugedeckt 30-60 Min. gehen lassen.

Schritt 2

Das Backblech mit Backpapier auslegen. Den Teig in 12 gleich große Stücke teilen und diese zu Kugeln formen. Auf das vorbereitete Blech setzen und mit einem nebelfeuchten Tuch abdecken. 30 Min. gehen lassen, bis sich das Volumen verdoppelt hat.

Schritt 3

Den Backofen auf 250 ℃ (Umluft 230 ℃) vorheizen. Teigkugeln mit einem Messerrücken in der Mitte bis fast aufs Blech eindrücken. Im heißen Ofen (Mitte) in 10-15 Min. goldbraun backen, dabei einmal mit Milch bestreichen. Auf einem Kuchengitter abkühlen lassen.

rezept 3

amount	ingredient
550 g	Mehl
250 ml	warmes Wasser
30g	Öl
<10g	Hefe (original hatte 20g)
200ml	Milch (kochen und dann abkuehlen lasse)
1 TL	Honig
100g	Wallnuesse
<7g	Salz (orig hatte 14g)

Die Wallnuesse in die heisse Milch geben (nur so viel Milch benutzen wie benoetigt, den Rest fuer den Teig verwenden)

Honig, Hefe, Salz, etwas Öl, etwas warmes Wasser mit etwas Mehl verrühren und gehen lassen (starter). Danach den Rest der Zutaten bis auf die Nüsse zu einem Teig kneten… Walnüsse hinzufuegen. gehen lassen… zu Brötchen formen und schleifen… gehen lassen und bei 400 ℉ fuer 15 minuten backen (ofen vorheizen).

Käsekuchen

Arun Persaud — Mon, 09 Nov 2009 03:05:43 GMT

Teig

amount	ingredient
200g	Mehl
0.5 Tl	Backpulver
80g	Zucker
1	Ei
	Vanille
80g	kalte Butter

Füllung

amount	ingredient
750 g	Quark
150g	Zucker
	Vanille
3	Eier
evtl. 0.25 l	Milch oder Wasser (je nach Quark)

Ei trennen, Eiweiß steif schlagen (mit etwas Zitronensaft und Salz). Alle anderen Zutaten vermischen, dann das Eischnee unterheben.

Auf 160 ℃ ca. 60 Minuten backen. Im Ofen abkühlen lassen.

Chocolate cookies

Arun Persaud — Tue, 03 Apr 2007 09:38:15 GMT

amount		ingredient
1 cup	226 grams	unsalted butter, room temperature
1 cup	200 grams	granulated white sugar
1 cup	215 grams	light brown sugar
2 large		eggs
2 teaspoons		pure vanilla extract
3 cups	420 grams	all-purpose flour
1 teaspoon		baking soda
1/4 teaspoon		salt
1 1/2 cups	270 grams	semisweet chocolate chips

Preheat oven to 350 ℉ (177 ℃) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.