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biscuit recipe advice please
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dpack



Joined: 02 Jul 2005
Posts: 46218
Location: yes
PostPosted: Sun Feb 16, 20 7:35 pm    Post subject: biscuit recipe advice please Reply with quote
    

i have developed a rather functional biscuit recipe into a more sophisticated one.

the ingredients and order of mixing, temps n times is fairly easy to list.

tis the handling stuff that is tricky, handling makes a lot of difference to the results.

i have barely changed the mix, 10% +/- of anything but the method has become more complex and very specific to the excellent results.

without adding a vast amount of words to the recipe how do i explain the subtleties to say a first time baker?

any advice gratefully etc.

Mistress Rose



Joined: 21 Jul 2011
Posts: 15972

PostPosted: Mon Feb 17, 20 8:19 am    Post subject: Reply with quote
    

List it very carefully and put at the top it is for experienced bakers only. You might also put that the handling makes a lot of difference, so follow the instructions very carefully.

dpack



Joined: 02 Jul 2005
Posts: 46218
Location: yes
PostPosted: Mon Feb 17, 20 10:49 am    Post subject: Reply with quote
    

ta

Shan



Joined: 13 Jan 2009
Posts: 9075
Location: South Wales
PostPosted: Tue Feb 18, 20 12:55 pm    Post subject: Reply with quote
    

Photos or a video clip of the methodology can be a very useful addition to the recipe.

Perhaps a troubleshooting guide would also be useful. People are generally more careful when they know what can go wrong and when they know that you will know what they did wrong, depending on the result!!

Slim



Joined: 05 Mar 2006
Posts: 6612
Location: New England (In the US of A)
PostPosted: Wed Feb 19, 20 12:48 pm    Post subject: Reply with quote
    

Specify how each action appeases the otherwise cranky biscuit gods.

The god of levity prefers butter cold for instance

tahir



Joined: 28 Oct 2004
Posts: 45672
Location: Essex
PostPosted: Wed Feb 19, 20 12:56 pm    Post subject: Reply with quote
    

I'm not very careful with my biscuit recipes so no help to you whatsoever

dpack



Joined: 02 Jul 2005
Posts: 46218
Location: yes
PostPosted: Wed Feb 19, 20 1:07 pm    Post subject: Reply with quote
    

3 changes of temp before it gets to the oven

the order that flour ,ginger powder and baking powder go in the sieve makes a difference

the type of butter is critical

etc

there are only 10 or so ingredients ( + or - 5% by wt makes a difference)

the handling and mixing techniques matter a lot.

get it right they are wonderful, less than right ranges from MDF to sort of ok.

dpack



Joined: 02 Jul 2005
Posts: 46218
Location: yes
PostPosted: Wed Feb 19, 20 1:18 pm    Post subject: Reply with quote
    

years ago i had a cookbook by zoe camrass (sp?) which treated recipes as method even more than as a list of ingredients.
i rather like that approach, the number of times i have followed a recipe and wondered why anyone would bother writing it down makes me think they must have been "economical" with the important details.

for instance:

"bake at 170c for 15 to 25 mins"
is not as useful as " check after 15 mins and continue to bake until they are .... blah, blah and blah.... keep watching as the sweet spot only lasts for about a minute"

dpack



Joined: 02 Jul 2005
Posts: 46218
Location: yes
PostPosted: Wed Feb 19, 20 1:38 pm    Post subject: Reply with quote
    

thanks folks, the advice so far is well useful.

imho no recipe is for experts only, some are more complex than others but if broken down into clear single actions any complex process can be mastered from the instructions.

there have been examples of experts giving away a recipe but omitting a vital bit of knowledge so the result is good but not like the one they make
you know who i mean grannie

when she was very old and felt it was time to bequest she quietly told me to substitute half the flour for ground almonds in her choccy cake recipe. that changes the result from good to world class like her version

ummm.
i am happy to share now if i have any good uns and can write them down effectively.

Mistress Rose



Joined: 21 Jul 2011
Posts: 15972

PostPosted: Thu Feb 20, 20 7:53 am    Post subject: Reply with quote
    

For some reason or other, although my mother told me exactly how to make her Victoria sandwich, I have never had the same results as her so I just don't bother making it.

My biscuit recipe has 5 ingredients and I don't even make it the 'proper' way. It relies upon the combination of 3 flavours to make it special. Dead easy even for beginners.

Slim



Joined: 05 Mar 2006
Posts: 6612
Location: New England (In the US of A)
PostPosted: Thu Feb 20, 20 9:39 am    Post subject: Reply with quote
    

Southern (American) style biscuits are hard to achieve (at their fullest potential) where I live because the standard flower available is from hard wheat. Down south they use soft wheat with less gluten, in a self rising premix that I don't think out grocery stores carry.

My grandmother probably want trying to hide recipe components, but when writing one down for family would often include instructions like "add enough butter"

dpack



Joined: 02 Jul 2005
Posts: 46218
Location: yes
PostPosted: Thu Feb 20, 20 6:47 pm    Post subject: Reply with quote
    


tahir



Joined: 28 Oct 2004
Posts: 45672
Location: Essex
PostPosted: Thu Feb 20, 20 10:00 pm    Post subject: Reply with quote
    

Surely we should be creating a biscuit recipes mega thread?

I’ve got a few really good ones

gz



Joined: 23 Jan 2009
Posts: 8924
Location: Ayrshire, Scotland
PostPosted: Thu Feb 20, 20 10:35 pm    Post subject: Reply with quote
    

Tahir, agreed we have started trying more biscuit recipes lately..something to do with being indoors this weather!!

dpack



Joined: 02 Jul 2005
Posts: 46218
Location: yes
PostPosted: Thu Feb 20, 20 10:56 pm    Post subject: Reply with quote
    


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