NICKEL FREE FLOUR
Plain flour is fine to use, but does nothing for your cakes and biscuits. I have fooled around to try to find a nice raising agent for cakes as I'm unable to use baking powder now.
What I have found to raise my cakes the way I like them, is to add to 8oz plain flour, - 2 teaspoon of Cream of Tartar and 1 teaspoon of Sodium Bicarbonate.
NICKEL FREE ICING SUGAR
I have found how to make icing sugar and thought I'd pass it on. I began by getting ordinary sugar and using my mortar and pestle I pounded it a little bit, about 2 mins and the sugar became caster sugar. Handy when you run out after deciding to make your nickel free cake. I use the marble board and rolling pin now.
Further pounding turns it into a fine powder. Of course icing sugar isn't just powdered sugar, it also has that commercial ingredient Tricalcium Phrosphate. What's that?
The icing sugar I made is not as white is the commercial icing sugar. So what did I use as an alternate to that chemical? For every cup of icing powder I added 2 tablespoons of corn starch. The corn starch comes from the corn kernels, not the maize flour. It is not corn flour.
The added corn starch helps the icing sugar clag together for butter icing and roll out icing. There was no added taste from the corn starch and the home made icing sugar will last quite a while if kept in an airtight container.
RICH MILK LOAF
For my bread making, I use a lot so I order a block of bread yeast off the internet, as none of my local shops have enough yeast for me and I find a big difference between the dried all purpose yeast and the fresh - even when it's frozen! I take the yeast out the freezer the day I'm going to use it. It can be kept in the freezer up to a year, but mine has never lasted that long yet.
25g 1oz fresh yeast
250ml 8fl oz warm milk
25-mg vitamin C tablet
450g 1lb strong white flour
1 teaspoon salt
1 teaspoon caster sugar
50g 2oz butter
1 standard egg
Prepare the yeast liquid
Blend the fresh yeast in the warm milk. Add the vitamin C tablet and stir until dissolved.
Put the flour, salt and sugar in a large bowl and rub in the fat. Add the yeast liquid and the lightly beaten egg to the dry ingredients and mix to form a firm dough, adding extra flour if it is too sticky to handle.
Turn the dough onto a lightly floured surface and kneed until smooth and elastic. It will take about 10 min.
Shape the dough into a ball and place inside a large oiled polythene bag. Cover and leave to rest until double in size
Turn out the dough and either shape into the pan size or divide into individual amounts and lightly knead then roll into balls, plaits or twists. Leave to rise.
Bake the loaf for 45 mins 450F Gas 8 230C
Buns for 15 – 20 mins 230C Gas 8 450F
Twist or plait 15 – 20 mins 450F Gas 8 230C
Heat the oven to 180C/350F/Gas 4. Grease a 2lb loaf tin, lining the base with greaseproof paper and then greasing it.
This loaf can be frozen for up to 6 months, but will keep fresh for 3-4 days in an airtight container
WELSH GRIDDLE CAKES
8oz plain flour
Sift the flour and baking powder into a bowl. Cut up the butter and lard into the bowl and rub in til it looks like breadcrumbs.
I had mine with clotted cream and home made jam mmmm,
Put the oven on 200C /400F / Gas 6.
Before rolling out a portion of the dough I added sultana's for my guest as I can't have sultana's.
Place on a greased baking tray and put into the oven. Cook for 20mins or until the scones are ready. Protect yourself from the heat.
Leave to cool if you can and store as soon as cold. These scones stay moist longer than the ordinary scones if kept in a tight fitting container.
Guess what I had for breakfast, warm scones with butter and home made jam - a wonderful way to start the day
I love crumpets, with butter and jam. So I thought it's time to make them again after so many years.
Blend the flour, yeast and warm water together in a large mixing bowl. Cover and set aside until very light and frothy. This could take an hour in a warm place.
Butter, jam, eat and enjoy.
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