Signature Bakes
Time to impress your friends with our member's signature bakes!
First off, our star baker Layla's Apple Pie
Layla's Apple Pie
Ingredients for the pie dough:
190 g flour
140g cold butter
sprinkle of sugar
pinch of salt
splash of water
Instructions for pie dough:
1. chop up the butter into pea sized ish pieces and literally mix everything in bowl with your hands (no sieving needed)
2. add a splash of water to help the dough come together while kneading
3. Keep in the fridge over night!
Ingredients for apple filling:
3 apples
5 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg beaten (egg wash)
1 tablespoon apricot jam (glaze)
Instructions for apple filling:
1. peel and chop apples into slices
2. mix in a bowl with sugar, corn starch, cinnamon, ginger and lemon juice
3. leave in the fridge over night.
Assembly:
1. Preheat oven to 180 and line an oven tray with baking paper.
2. roll out the dough
3. place dough on tray and spoon the apples onto the centre of the dough
4. add a tablespoon or 2 of the juice fold over the edges of the dough onto the apples.
5. brush the dough with an egg wash and place in the oven.
Notes from Layla: the sides brown fairly quickly so once they’re golden I cover the edge with foil and let the pie bake for about an hour sometimes longer if the centre seems very wet.
Glaze:
Once out of the oven put the apricot jam and a splash of water in the microwave and spoon over the apples as a glaze :)
Jia's Overnight Spinach Focaccia
(adapted from alexandracooks)
Ingredients:
Handful of spinach
500g flour,
8g salt,
8g instant yeast
400 g water
Olive oil
Instructions:
1. Blend spinach with water
2. Mix flour, salt and yeast
3. Add water into dough and mix well
4. Drizzle/ coat with olive oil
5. Keep in fridge for 12-24 hours
6. Line 9x13inch tin with baking paper and transfer dough into tin
7. Let sit for 2 hours t
o proof- should double in size
8. Dimple your dough! and add toppings
9. Preheat oven 200C and bake for 20-25 min
Toppings:
1. Kimchi + chorizo
2. Pesto + rosemary + cheese
Amirah's Cheese Scones
(adapted from BBC goodfood)
Ingredients:
225g self-raising flour, plus extra for dusting
pinch of salt
pinch of cayenne pepper
1 tsp baking powder
55g chilled butter, cut into cubes
120g mature cheddar, grated
90-100ml milk, plus 1 tbsp for glazing
Instructions
1. Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside.
2 Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined 3. Add the butter to the bowl and combine with your fingertips to make breadcrumbs.
4. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter. 5. Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency. 6. Lightly flour a surface and roll out the dough to approximately 2cm thick.
7. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray. 8. Bake in the oven for 15-20 mins or until golden brown and cooked through.