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Quiches Rising
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BBWCHATT Are you there ?? I have now made some quiches, they look lovely when they come out of the oven, nice and 'risen' -- then they drop. ! They taste good, but how do I get those light, fluffy ones ??
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Smurf - can you try 2 things for me please and let me know if it solves the problem for you?
1. Mix the egg & cream mixture in the blender - everything except the things you chop, like the meat or vegetables. This should give you a light and frothy base.
2. Just before the end of the cooking time - turn off the oven, open the door gently and walk very lightly away - don't go back until it has fully cooled.
1. Mix the egg & cream mixture in the blender - everything except the things you chop, like the meat or vegetables. This should give you a light and frothy base.
2. Just before the end of the cooking time - turn off the oven, open the door gently and walk very lightly away - don't go back until it has fully cooled.
Brownlow - I use a bread machine, and don't make a LOT of homemade bread - but this website is excellent for the different problems that can be experienced when baking bread:
http://www.baking911.com/bread/problems.htm
This is what it says about bread falling:
Bread collapsed -
During the rising period, dough was overrisen
During baking, the loaf collapses.
Don�t let dough continue to rise beyond time called for in recipe. Avoid too high temperature for dough-rising period.
Oven temperature that's too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set.
Let me know if this corrects the problem please. If not, we will continue to search for the solution.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
http://www.baking911.com/bread/problems.htm
This is what it says about bread falling:
Bread collapsed -
During the rising period, dough was overrisen
During baking, the loaf collapses.
Don�t let dough continue to rise beyond time called for in recipe. Avoid too high temperature for dough-rising period.
Oven temperature that's too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set.
Let me know if this corrects the problem please. If not, we will continue to search for the solution.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
Smurf - since you like a souffle type texture, I thought you might enjoy this recipe:
Lemon Souffle
1 egg
1 large lemon, zested and juiced
1/4 cup castor sugar or superfine sugar
1 teaspoon cornstarch
2 tablespoons unsalted butter, cubed
3 egg whites
5 tablespoons castor sugar or superfine sugar
3 egg yolks
1 large lemon, zested and juiced
2 tablespoons confectioners' sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C).
Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter.
Divide between four 6 or 8 ounce ramekins. Set aside.
In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites.
Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.
Metric:
1 egg
1 large lemon, zested and juiced
50 g castor sugar or superfine sugar
3 g cornstarch
30 g unsalted butter, cubed
3 egg whites
60 g castor sugar or superfine sugar
3 egg yolks
1 large lemon, zested and
Lemon Souffle
1 egg
1 large lemon, zested and juiced
1/4 cup castor sugar or superfine sugar
1 teaspoon cornstarch
2 tablespoons unsalted butter, cubed
3 egg whites
5 tablespoons castor sugar or superfine sugar
3 egg yolks
1 large lemon, zested and juiced
2 tablespoons confectioners' sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C).
Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter.
Divide between four 6 or 8 ounce ramekins. Set aside.
In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites.
Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.
Metric:
1 egg
1 large lemon, zested and juiced
50 g castor sugar or superfine sugar
3 g cornstarch
30 g unsalted butter, cubed
3 egg whites
60 g castor sugar or superfine sugar
3 egg yolks
1 large lemon, zested and
Well BBW, bought the electric whisk and hubbie made three quiches, two for us and one to take to my daughter at the weekend ... he is the Quiche Man at the moment .. after the extra whisking they taste a little lighter but still look a bit flat !! Still at least they taste good, it seems like when he puts mushroom in, it makes them a bit more moist, and not too dry which is nice !! Thanks again for all your help.
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