Baking: Teacakes
Sunday, November 10th, 2013 05:24 pmA while ago, ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
liv posted about how she was going to start trying to bake, and would blog the result. I replied in a comment:liv replied "Ooh, home-made teacakes, that sounds an excellent idea! Do write it up if you get round to doing that, it would be really interesting to know how it goes."
My initial plan to do so got derailed into making malt bread instead; I finally got around to making teacakes a couple of weeks ago, but left it so late on a Sunday afternoon that it would have been dinner time by the time they were ready, so I bunged them in the freezer, and only got to taste them this weekend.
I followed this recipe, which was good as far as it went, but I think next time I try doing this I shall try incorporating bits from this one as well, in particular the use of orange zest.
This was actually the first time I have ever baked with yeast (barring one assisted challah-making session when I was eight); I expected problems this first time around which I would then learn from for in future. Actually the only problem was that the recipe made considerably smaller teacakes than I was expecting. I thought maybe I hadn't left them to rise enough, or the room the dough was in wasn't warm enough; does this make much of a difference? Or maybe the problem was that the yeast was three and a half months old by the time I came to use it; would this be a problem given that it's dried yeast?
At any rate, the teacakes turned out small and hard on the outside, and I thought they'd be stodgy rather than fluffy enough on the inside, but they actually had the right consistency, and were delicious toasted. The only consequence of their being small was that I ended up having twice the number I would otherwise have, eating one with honey on marge, and the other with instead the maple butter my brother gave me as a present from Montreal.
liv posted about how she was going to start trying to bake, and would blog the result. I replied in a comment:I should use this post as a kick to jumpstart my plan of trying to make teacakes: something I miss as none of the kosher bakeries around here make them. (Also something I'd like to introduceaviva_m to.)
liv replied "Ooh, home-made teacakes, that sounds an excellent idea! Do write it up if you get round to doing that, it would be really interesting to know how it goes."My initial plan to do so got derailed into making malt bread instead; I finally got around to making teacakes a couple of weeks ago, but left it so late on a Sunday afternoon that it would have been dinner time by the time they were ready, so I bunged them in the freezer, and only got to taste them this weekend.
I followed this recipe, which was good as far as it went, but I think next time I try doing this I shall try incorporating bits from this one as well, in particular the use of orange zest.
This was actually the first time I have ever baked with yeast (barring one assisted challah-making session when I was eight); I expected problems this first time around which I would then learn from for in future. Actually the only problem was that the recipe made considerably smaller teacakes than I was expecting. I thought maybe I hadn't left them to rise enough, or the room the dough was in wasn't warm enough; does this make much of a difference? Or maybe the problem was that the yeast was three and a half months old by the time I came to use it; would this be a problem given that it's dried yeast?
At any rate, the teacakes turned out small and hard on the outside, and I thought they'd be stodgy rather than fluffy enough on the inside, but they actually had the right consistency, and were delicious toasted. The only consequence of their being small was that I ended up having twice the number I would otherwise have, eating one with honey on marge, and the other with instead the maple butter my brother gave me as a present from Montreal.
