Show us your Baps


#161

More Portuguese custard tarts made yesterday. Left in a little longer this time & nicely golden although this picture still makes them look unbaked!


#162

Not sure what the glaze (butter content?) is that makes them go deep brown, but I do like them when they look a little bit caught on the top.


#163

Sort of baking related…


#164

I imagine a little honey/maple syrup painted on the pastry will put some colour/caremelise into the pastry


#165

You need to blowtorch them


#166

Quiche for tom night …I may have a hack at it before the night is through


#167

Do real men eat quiche? :mouse2::thinking:


#168

When it tastes this good I’m a mouse rising from man’s grave


#169

New recipe , sourdough mini boules great for popping out the freezer with soup…it’s autumn you know


#170

Shit, just remembered I meant to get a loaf started this morning. Wankers.


#171

Was interested to see quite a few of them struggling with pizza making on GBBO this week. Some useful tips though as well as some mistakes that I’ve made but that I don’t so much now.


#172

Do you have a recipe for pizza dough, Guy?


#173

I use this one.

https://www.jamieoliver.com/recipes/recipe/pizza-dough/


#174

This film (from further up the thread) is quite useful.


#175

Cheers, I’ll give it a try :+1:


#176

Worth getting a pizza stone if you don’t have one. Cooks the bottom properly.


#177

I experimented making naan breads with a thick granite chopping board (oven on full blast) and it worked pretty well. Maybe I’ll try that to begin with.


#178

I’m sure it’ll be fine. But do get plenty of surplus semolina flour as it helps get the uncooked pizza off the paddle & onto the stone. Worth watching that middle pizza segment of bake off too.


#179

Yoghurt cake with pistachio.


#180

One out of three ain’t bad