I have read on a couple of occasions about baking using the method of weighing eggs then weighing the same amount of sugar, margarine and flour. This weekend I decided to give it ago. I did not want to make a large quantity of mixture in case it did not work out so I started by breaking two eggs into a bowl which I set on scales. The two eggs weighed 102g. I added to this 102g sugar and 102g margarine. I wanted to make chocolate buns so needed to substitute some of the flour for cocoa powder. I added a heaped tablespoon of cocoa powder into the bowl and topped it up to 102g with SR flour. For good measure I added 1/2 tsp baking powder. I whisked this all together then popped the mixture into 9 muffin cases and baked.
They came out really well and were lovely and moist. After cooling I whisked some double cream and a little vanilla extract until soft peaks then piped into my butterflied buns. Finished off with a grating of dark chocolate.
Will definitely try this method again. Think I will double the eggs next time and try a cake. Not a good idea baking when I'm trying to watch my weight. I want to taste food I bake to see if they taste right and if not decide where to change a recipe so I just HAD to try one for quality control. Only thing is, I think I've eaten 3 altogether, oops!
I usually use that method as well, it is so easy isn't it. When I only want to make 2 mini puddings, I use just one egg.
ReplyDeleteI have always followed this method and it turns out lovely. I have eggs from a neighbours chickens and they are all different sizes, so this method works well for this.
ReplyDeleteDonna
I've heard about this method too, but never tried it. The buns look delicious.
ReplyDelete