Intergalactic Summit

I do enjoy practicing baking, though it's something I ordinarily have little time for. As I may have some free time out of my capsule fast approaching, I've dug out the apron that Mother sent me for my last birthday and I'm determined to learn something new.

My security detail have very kindly offered to help me as best they can, though I'm certain they aren't quite so experienced as they'd have me believe.

Would any of you lovely people be willing to share your recipes with me? I've very passionate about almonds, walnuts, and vanilla, though I'm very willing to try something new!

Dr Tenebrae
I would gladly share some of my sisters recipes with you if you wish?

I'm not much of a baker,
and I'm a more deficient cook.
Don't drink if I'm the brewer,
I haven't purchased that skillbook.
You might say that I'm a butcher,
though I'm really more a hack.
no, I'm not much of a baker,
it's a talent that I lack.
But today, I'm baking starcakes.

You see, I'm not a baker,
and I'm a more deficient chef,
but I've bought the finest Saisio flour,
why, the plant's got nothing left.
I've emptied docks of sugar
and I've shipped it all away.
Why, it's gone across the cluster,
for I have work to do today.
Today, I'm baking starcakes.

I've got no baking oven,
No mixers, dough, or yeast.
I choose to knead the stars instead
with plasmas for my feast.
My baking tools are people,
My oven fueled with years,
and the pastry's sweet and airy,
filled with all your dreams and fears.
For today, I'm baking starcakes.

Amateurs ...

1} Preheat oven to 500 C
2) Acquire eggs, flour, sugar, cake mix
3) Blend that ****
4) Blame Korsavius for why the universe is such a ****** place to live in
5) Repeat

6) Add the super egg,sugar flour mixture thing....
7) Add more sugar
8) Spice
9) And everything nice
10) Create human life with super powers
11) add frag grenades
12) Add muriatic acid
13) stir it with a Snipe rifle for extra edgy-ness
14) Add water
15) throw it in the oven for 2 hours
16) Enjoy *******.

I'll help with taste testing, if you need it. I'm not much of a baker, I'm afraid.

Here's a little something from the Forge Region. Not sure where it first originated, but we used to have them when I was a little 'un in the creche - just before the midday nap.


21/4 tsps active dry yeast
2/3 cup whole milk (warmed to 110 degrees F)
21/4 cups bread flour
1/4 cup granulated sugar
2 tbsps dry milk powder (non-fat)
3/4 tsp fine sea salt
2 tbsps eggs (mixture*)
2 tbsps unsalted butter (softened)
4 tbsps unsalted butter (60 g, softened)
60 grams powdered sugar
1/2 tsp fine sea salt
3/4 cup all-purpose flour
2 tbsps eggs (mixture*)
1 tsp vanilla extract

Directions:

Whisk together yeast, warmed milk, and one teaspoon of sugar. Let sit for 5-7 minutes until mixture is bubbly. Pour into the bowl of stand mixer fitted with a hook attachment.

Add bread flour, sugar, milk powder, salt and egg mixture. Knead together on low speed. Once dough starts to come together, add softened butter. Continue to mix on low speed until butter has been incorporated. Then increase speed to medium and knead until dough is smooth.

Transfer dough to a lightly greased bowl. Cover with plastic wrap and allow to rest at room temperature for one hour until dough has doubled in volume.

While dough is resting, making cookie crust topping. Cream together butter and powdered sugar. Once smooth, add salt and flour. Mix together. Then add egg mixture and vanilla. Combine until cookie dough forms. Transfer cookie dough to a piece of plastic wrap. Use the plastic wrap roll the cookie dough into a log. Wrap tightly and keep in the fridge until ready to use.

Divide dough into 8 equal parts. Roll dough into rounds and place on a parchment lined baking sheet. Cover dough balls with plastic wrap to prevent dough from drying out.

Take cookie dough out of the fridge. Divide into 8 pieces. Gently roll out the cookie dough until it is large enough to cover the bread rolls. Place cookie dough over bread rolls. Use a knife to gently score the cookie dough into some sort of criss-cross pattern. Cover dough with plastic wrap and allow to rest for 30-45 minutes until bread rolls have puffed up.

Preheat oven to 350 degrees F. Brush the tops of bread rolls with remaining egg mixture. Bake for 20-25 minutes until fragrant and golden brown. Eat warm or at room temperature.

30 mL kresh vodka
30 mL white rum
25 mL coffee liqueur
50 mL vanilla cream

Put ingredients in a cocktail mixer and shake well then pour over ice in a tall glass and sprinkle cinnamon on top.

There you go, a Top Cake to drink.

Why not just make a mug of almond milk or chocolate milk?

They are freaking easy to make and you will feel better having a sip.

On the subject of baking, no, I don't know how to bake. I only know how to make alcohol with all that yeast.