Hi, I am Caro & this is my RU-vid channel to run along side my website - "Caroline's Easy Baking Lessons". I started a free baking lessons website back in Sept. 2018. My style of recipe writing is very different with thorough instructions & step-by-step photos to guide you. With no ambiguity in the recipes, I truly can help you be the best baker you can be. I have developed friendships & followers, from all across the globe, from promoting the site in social media groups, as well as running a few Facebook groups. Over the last 3 years I have worked hard to gain a positive reputation as someone who produces 'solid' recipes, that you won't fail with. And as such, for many, I am the 'go-to' for help with anything baking related. I would love to write a baking book, so subscribe to the channel please, & help me get one step closer :)
Happy Baking & Making Happy Tummies & Memories Caro xx
Full step-by-step recipe - www.easyonlinebakinglessons.com/chocolate-victoria-sandwich-a-chocolate-version-of-the-classic-british-sponge-cake-with-jam-cream/
Also you dont even say how much of the ingredients to put in!! But sugar in savoury scones?!?! You're having a laugh. Think youve never made scones before
You sound very angry and unappreciative of free content that you feel the need to shout via your keyboard. If you take the time to look at the sugar or the online recipe, it is a very small amount of sugar (like 11% in comparison to the flour). And sugar is very important in baking. It helps retain moisture, helps with the crumb, preserves the bake and in most cases helps with structure. This is why my scones are not flat like a lot of people's on RU-vid, and rise well like a proper scone should. But thanks for taking the time to comment twice as it feeds the RU-vid algorithm and promotes my recipe to more people. And just so you know, if you try the recipe as is, you are guaranteed success (and you won't taste any of the sugar).
You dont put sugar or eggs in a traditional British cheese scones Its just SR Flour Baking powder Butter Milk Cheese salt, pepper, mustard powder, onion powder, garlic powder or herbs to taste Never even heard of people putting egg into traditional scones, and sugar DEFINITELY only in sweet ones
Well the small amount of sugar isn't there for sweetness (in the plain or savoury scones), but rather it helps with the structure (as in many baked items) as well as tender texture of the scone & acts as a natural preservative too. ,Same with eggs - whisking the egg activates the protein which is additional building structure or framework for the scones. This is why they always rise really really well and never flat like so many people's scones. It also helps give a lovely a golden colour to the scones, that milk alone would not. You should try it some time and see the difference. And these ingredients are not my idea, Mary Berry has been making like that for many decades and we know she is the Queen of Baking!
@@carolineseasybakinglessons well I wouldnt ever personally put sugar into any savory food at all anyway, Its certainly not in any traditional recipe. Yours are Mary Berry's recipe? a food technologist/nutritionist not a traditionalist, I am going by recipes going back into the 19th century when baking powder was the big novelty, and my recipe was probably thought new fangled in that day, The beauty of the densely textured traditional scones was that they were very filling, fast and cheap to make for poor families Eggs and sugar were luxuries and wouldnt have been wasted on such an everyday emergency item, Scones may be seen as a fancy tea-time treat now, but when my great grandmother was a girl they were the go-to when you had no bread
I am so pleased. Thank you for taking the time to let me know and leave feedback, much appreciated. Send me a photo of the scones next time - I know you will make again!
More details in Description Box, but here is the link to full recipe (and video below/related video) - www.easyonlinebakinglessons.com/ramazan-pidesi-special-turkish-bread-by-my-quicker-method/
All recipe links and detils found in the description box below videos on RU-vid (on mobile you need to click on 'more' to expand it. This video is purely demonstration purposes of what the glaze should look like. It is however attached to the tropical banana bread recipe, where the amounts ar elisted, Pleas enote however, with icing/powdered sugar it is not exact & hense why a visual is needed of how the glaze drips off the back of a spoon. Here is the link again - www.easyonlinebakinglessons.com/pineapple-coconut-banana-bread/ (then click jump to recipe).
@@carolineseasybakinglessons gracias, a mi me encanta que el video vaya acompañado de la receta con sus cantidades, es más funcional y motivante a hacerlas.
We don't have that easily available here in the UK and is very expensive to buy. I use homemade lining paste (cake goop) that works even for bundt pans and inexpensive to make and just stor ein your fridge for whenever you need it in cooking or baking. But, some types of cakes, need paper lining.
Also check out the online recipe tutorial for all the tips as scones it takes a light hand and lots of things not to do that is the key here. Any questions just let me know and take some photos, including before baking as this can help identify any problem areas you might have.
Why thank you! By the way, there is 2 'o' in 'too', otherwise, who am I talking 'to'? But thanks for commenting as it increases interaction and RU-vid shows my videos to more people 😜
You are verywelcome, thank you. The eggs are there to help provide fat & moisture to bind but also the protein in the eggs (especially when whisked, activates the protein and these 'strands' help with structure. It also provides richness and colour. Sugar is in a very small amount and for making the scones tender and it retains moisture preventing the scones from drying out. This is why it is in my cheese scones too. You should try it some time.
Hello hai there! I refrigerator the fruits for 2 days using orange juice.. so i alz coat it with flour put aside ..than start bittng the butter & sugar..my fruits sink.. what shall i do
The soaking of the fruits is going to obviously mak them plump up, will be much heavier too and even more likely to sink. So if you really want to soak the fruit in juice, you could try reducing the amount of fruit by about 50% and coat in flour right before adding to the cake batter. Also add the fruit in in 3 goes, for more even distribution too. Or you could use a bundt tin/pan for baking and then if the fruit all sinks to the bottom, will be top once cake out.
What a great recipe. The addition of orange and chocolate chips makes for a great scone. Did mine in the air fryer. Very impressed. The video was so easy to follow. Had mine with jam and clotted cream. Thank you for another good recipe
Recipe and links are all below the video in the description box. But here it is again, the link for the Pineapple Coconut Banana Bread recipe that this video was taken from - www.easyonlinebakinglessons.com/pineapple-coconut-banana-bread/
Yes B&M is great! Everything is lovely you could want to buy everything right? Thanks for watching and commenting. Just having a look at your channel too
