The Fauxbaker & Trail Baking
Have you
ever wished you could have a hot biscuit or muffin in the morning? But
not carry a ton of weight? Or a huge pot? You can!
I have been fascinated by the Bakepacker® for a couple years, but the problem is this: even with the light version they sell, it won't fit my tiny pans. You need a pan that is at least 6" across (which would be around a 1.5 L pot). I use a MSR Titan Ti Kettle, which is .85 L and is not even 5" across the top. And truth be told, I am not about to start carrying heavier and larger pans for this purpose. So I started looking around on the internet and came across this site from a couple years ago, where a hiker described his version of making a UL baker. I thought to myself "could I make one that was smaller? Would it work?". (Though I still hold out for the Super UL Bakepacker® to be produced!)
I wandered around the house looking for what I could use to make it, and noticed I had a brand new windscreen from AntiGravityGear, by Trail Designs that I hadn't used. I smoothed it out, and layed my kettle on top. I traced the shape, then using scissors, cut it out. I then trimmed it down a bit so that it would fit in my pot. You want it so you can drop it in, maybe 1/4" smaller than your pot inside.
There are many materials you could use, one being my idea, another would be a disposable aluminum cookie tray from the grocery store.
Then, using a ruler, I traced a grid of 1/2" squares on it. I used a tiny phillips head screwdriver to do this. All I had to do was gently drag the screwdriver on the metal to leave a light line. You want one that is small, such as for jewelry work. A small punch would work as well.
Now, I found a scrap piece of wood. I set my circle on top of the wood. Using the screwdriver I punched a hole carefully at the corner of each square on the grid I had traced. I then went and punched a hole in the center of each grid.
I then cut another piece of the metal 14" long and 1" wide. It can be as long as you wish. This is what sits at the bottom of the pan, and is spiraled, to hold the circle up.
The baker in the pot:
Return To Top.
I have been fascinated by the Bakepacker® for a couple years, but the problem is this: even with the light version they sell, it won't fit my tiny pans. You need a pan that is at least 6" across (which would be around a 1.5 L pot). I use a MSR Titan Ti Kettle, which is .85 L and is not even 5" across the top. And truth be told, I am not about to start carrying heavier and larger pans for this purpose. So I started looking around on the internet and came across this site from a couple years ago, where a hiker described his version of making a UL baker. I thought to myself "could I make one that was smaller? Would it work?". (Though I still hold out for the Super UL Bakepacker® to be produced!)
I wandered around the house looking for what I could use to make it, and noticed I had a brand new windscreen from AntiGravityGear, by Trail Designs that I hadn't used. I smoothed it out, and layed my kettle on top. I traced the shape, then using scissors, cut it out. I then trimmed it down a bit so that it would fit in my pot. You want it so you can drop it in, maybe 1/4" smaller than your pot inside.
There are many materials you could use, one being my idea, another would be a disposable aluminum cookie tray from the grocery store.
Then, using a ruler, I traced a grid of 1/2" squares on it. I used a tiny phillips head screwdriver to do this. All I had to do was gently drag the screwdriver on the metal to leave a light line. You want one that is small, such as for jewelry work. A small punch would work as well.
Now, I found a scrap piece of wood. I set my circle on top of the wood. Using the screwdriver I punched a hole carefully at the corner of each square on the grid I had traced. I then went and punched a hole in the center of each grid.
I then cut another piece of the metal 14" long and 1" wide. It can be as long as you wish. This is what sits at the bottom of the pan, and is spiraled, to hold the circle up.
The baker in the pot:
Return To Top.
Part 1: How To Use
When
ready to get baking, put the spiral in the pan. Put water in till
almost to the top of the spiral. Top with the circle. Next to the pot
is my bag, ready with biscuit mix.
Biscuit mix place in pan. You can prep the mix in the bag, then arrange the bag, so that opening is at the top. Do not seal. You can use freezer bags or small oven bags for this. I used a sandwich bag here, but I'd not recommend that as they are more fragile.
I put the pan on my Primus canister stove and brought it to a boil. As soon it was boiling, I hit the timer for 15 minutes, and lowered my stove to where it was barely burning. With the low amount of water in the pan, it continues to gently simmer/boil and conserves fuel use. This would also work fine with an alcohol stove and 1 ounce of fuel. When the time was up, I turned the stove off and let it sit for 5 minutes.
Supposedly, they say on the Bakepacker website to not open the pan while cooking raised items (biscuits, cakes, etc) as the cold air can cause the items to fail and flop.
And did it work? Quite yes, it did! While it doesn't get browned, it was perfectly cooked through. Moist and tender as well! Yum! It made enough for 1 person.
For my trial recipe I used Bisquick mix. The Betty Crocker® mixes for muffins
that call for just water work well also. Split the pouch in half, into two quart freezer bags.
I put:
1/4 cup + 2 Tbsp biscuit mix
2 Tbsp water
In the bag and sealed it, then I mixed it by kneading the bag. I then opened up the bag and put it in the pot.
It is said that you can put paper muffin liners in the bags, and bake it that way, giving you a nice clean muffin/biscuit.
From now on, I will use a quart freezer bag, and double my biscuit recipe so there is enough for both Ford and I. Half a bag of BC muffin mixes would be perfect for 2 people.
Basically, if you can bake it in a Bakepacker, you can do it in this. Just cut your portions in half. 15 minutes seem perfect for cooking time, along with a 5 minute rest.
And the weight? Less than 1/4 of an ounce.
Return To Top.
Biscuit mix place in pan. You can prep the mix in the bag, then arrange the bag, so that opening is at the top. Do not seal. You can use freezer bags or small oven bags for this. I used a sandwich bag here, but I'd not recommend that as they are more fragile.
I put the pan on my Primus canister stove and brought it to a boil. As soon it was boiling, I hit the timer for 15 minutes, and lowered my stove to where it was barely burning. With the low amount of water in the pan, it continues to gently simmer/boil and conserves fuel use. This would also work fine with an alcohol stove and 1 ounce of fuel. When the time was up, I turned the stove off and let it sit for 5 minutes.
Supposedly, they say on the Bakepacker website to not open the pan while cooking raised items (biscuits, cakes, etc) as the cold air can cause the items to fail and flop.
And did it work? Quite yes, it did! While it doesn't get browned, it was perfectly cooked through. Moist and tender as well! Yum! It made enough for 1 person.
For my trial recipe I used Bisquick mix. The Betty Crocker® mixes for muffins
that call for just water work well also. Split the pouch in half, into two quart freezer bags.
I put:
1/4 cup + 2 Tbsp biscuit mix
2 Tbsp water
In the bag and sealed it, then I mixed it by kneading the bag. I then opened up the bag and put it in the pot.
It is said that you can put paper muffin liners in the bags, and bake it that way, giving you a nice clean muffin/biscuit.
From now on, I will use a quart freezer bag, and double my biscuit recipe so there is enough for both Ford and I. Half a bag of BC muffin mixes would be perfect for 2 people.
Basically, if you can bake it in a Bakepacker, you can do it in this. Just cut your portions in half. 15 minutes seem perfect for cooking time, along with a 5 minute rest.
And the weight? Less than 1/4 of an ounce.
Return To Top.
Part 2: Baking Cakes
Baking Cakes On The Trail?
It was my friend, Ldyblade's birthday. So I wanted to make her cake!
I picked up a Betty Crocker® Warm Delights mix at the store for around a $1. I tossed the bowl it came with into my "I might use it later" pile and packed the mix bag with a new heavy duty sandwich bag. On Sunday night in camp, I mixed it up with 1/4 cup water. I put in into my pan as I described in the previous entry. I put it on for about 15 minutes and let it sit for a couple more minutes.
Ldyblade taking a spoonful:
The cake was very good. I can see stocking up on them when they go on sale. It is minimal fuel use and the results are worth the few minutes work!
Return To Top.
It was my friend, Ldyblade's birthday. So I wanted to make her cake!
I picked up a Betty Crocker® Warm Delights mix at the store for around a $1. I tossed the bowl it came with into my "I might use it later" pile and packed the mix bag with a new heavy duty sandwich bag. On Sunday night in camp, I mixed it up with 1/4 cup water. I put in into my pan as I described in the previous entry. I put it on for about 15 minutes and let it sit for a couple more minutes.
Ldyblade taking a spoonful:
The cake was very good. I can see stocking up on them when they go on sale. It is minimal fuel use and the results are worth the few minutes work!
Return To Top.
Part 3: Beyond The FB?
I
went back to the drawing board recently wanting to free myself from
using mainstream ready-to-use mixes and also wanting to try using
aluminum foil cupcake liners to bake in.
I am currently testing the "Easy Bake Oven® Theory" - that it is possible to cook in the Fauxbaker most items you could cook in a child's Easy Bake Oven®. Before one laughs, what I noticed is that the EBO pans are about the same size as what you would use in a Fauxbaker.
When I first started working with the Fauxbaker I was using either Bisquick type mixes or all-in-one mixes (example is Betty Crocker microwavable mixes). With the Fauxbaker you want to avoid fatty mixes such as brownie mixes, the less fat in them the better the item rises. The Fauxbaker works by steaming the items, versus baking them. Expect a fluffy and light treat if you avoid fat!
Now for my rant on commercial mixes......
If you haven't taken a look at commercial mainstream ready-to-use cake mixes I recommend a visit to your grocery store. It won't leave you hungry though. Out of the 3 top brands of mixes in the US, only ONE company is brave enough to put ingredient lists up on their website.
This is an example of a chocolate cake mix from that campany, we shall call them "PDB" to keep their identity a secret:
SUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHEAT STARCH, COCOA PROCESSED WITH ALKALI, PARTIALLY HYDROGENATED SOYBEAN OIL, BAKING POWDER (BAKING SODA, DICALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), CONTAINS 2% OR LESS OF: PROPYLENE GLYCOL MONOESTERS, CORN STARCH, NATURAL AND ARTIFICIAL FLAVOR, SALT, CELLULOSE, MONO- AND DIGLYCERIDES, CELLULOSE GUM, XANTHAN GUM, POLYSORBATE 60, RED 40, TBHQ AND CITRIC ACID (ANTIOXIDANTS), SOY LECITHIN.
Now, does anyone know what Propylene Glycol is? It is used to give a look, feel and texture to baked goods. Do we need it in our food? No! Do you really desire to eat something that is used in anti freeze, toothpaste, deodrant and personal lubricants? While it is considered safe it is just simply not needed in baking. Neither does one need artificial flavors, Red 40 or sugar being the first ingredient.
I have used a number of Dr. Oetker's mixes in their organics line. They provide convenience with quality. Yes, you will pay more. No, you won't find 10 for $10 sales, but you do get what you pay for in this case.
For the Fauxbaker idea I had I picked up a Chocolate cake mix by them. It contains:
Organic wheat flour, organic brown sugar, organic cocoa,baking soda, cream of tartar, salt, organic locust bean gum
Hot Chocolate Trail Cakes:
Each cake serves 1.
Return To Top.
I am currently testing the "Easy Bake Oven® Theory" - that it is possible to cook in the Fauxbaker most items you could cook in a child's Easy Bake Oven®. Before one laughs, what I noticed is that the EBO pans are about the same size as what you would use in a Fauxbaker.
When I first started working with the Fauxbaker I was using either Bisquick type mixes or all-in-one mixes (example is Betty Crocker microwavable mixes). With the Fauxbaker you want to avoid fatty mixes such as brownie mixes, the less fat in them the better the item rises. The Fauxbaker works by steaming the items, versus baking them. Expect a fluffy and light treat if you avoid fat!
Now for my rant on commercial mixes......
If you haven't taken a look at commercial mainstream ready-to-use cake mixes I recommend a visit to your grocery store. It won't leave you hungry though. Out of the 3 top brands of mixes in the US, only ONE company is brave enough to put ingredient lists up on their website.
This is an example of a chocolate cake mix from that campany, we shall call them "PDB" to keep their identity a secret:
SUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHEAT STARCH, COCOA PROCESSED WITH ALKALI, PARTIALLY HYDROGENATED SOYBEAN OIL, BAKING POWDER (BAKING SODA, DICALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), CONTAINS 2% OR LESS OF: PROPYLENE GLYCOL MONOESTERS, CORN STARCH, NATURAL AND ARTIFICIAL FLAVOR, SALT, CELLULOSE, MONO- AND DIGLYCERIDES, CELLULOSE GUM, XANTHAN GUM, POLYSORBATE 60, RED 40, TBHQ AND CITRIC ACID (ANTIOXIDANTS), SOY LECITHIN.
Now, does anyone know what Propylene Glycol is? It is used to give a look, feel and texture to baked goods. Do we need it in our food? No! Do you really desire to eat something that is used in anti freeze, toothpaste, deodrant and personal lubricants? While it is considered safe it is just simply not needed in baking. Neither does one need artificial flavors, Red 40 or sugar being the first ingredient.
I have used a number of Dr. Oetker's mixes in their organics line. They provide convenience with quality. Yes, you will pay more. No, you won't find 10 for $10 sales, but you do get what you pay for in this case.
For the Fauxbaker idea I had I picked up a Chocolate cake mix by them. It contains:
Organic wheat flour, organic brown sugar, organic cocoa,baking soda, cream of tartar, salt, organic locust bean gum
Hot Chocolate Trail Cakes:
In a snack sized bag put:
3 Tbsp cake mix
1 tsp dry milk
You will also need your stove, pan, 1 aluminum cupcake liner and a handmade Fauxbaker set.
3 Tbsp cake mix
1 tsp dry milk
You will also need your stove, pan, 1 aluminum cupcake liner and a handmade Fauxbaker set.
Add
2 Tbsp water to the mix, seal and carefully knead the bag till the
batter is mixed up. Use your knife and cut off a corner of the bag.
Pipe the batter into the muffin liner. Using the previous directions, get your Fauxbaker ready for use.
Put the liner on top of the disc. Put the lid on the pan, put it on
your stove and turn on. Bring the pot to a boil, then turn the stove
down to its lowest setting. Let it steam gently for 15 minutes. Turn
off your stove and open your pot carefully.
Carefully pop out your muffin.
Carefully pop out your muffin.
Let cool for a minute or so. The liner peels off easily.
Each cake serves 1.
Return To Top.
Part 4: You Never Knew It Could Be So Much Fun!
Part 1: Eggs In Silicone Cupcake Cups:
Where do you go when you want to try new things? Shopping of course! Dicentra and I were out looking for blog worthy items when I found Wilton® Silly Feet! silicone cupcake baking cups. Silicone is good for temperatures up to 500* so my mind got tinkering. Would they work as a flexible and reusable baking form for steam baking? Would the feet on them give them the support they need to steam up right? The feet had me thinking I wouldn't need rocks or a metal support system.
You mean you all don't ponder these things in Linen & Things at 10 am? ;-)
Once home I set up two of the cups in my GSI Soloist pan. I interlinked their feet as if dancing close.
I cracked one egg, whisked, into each cup. They hold about 1/4 cup of liquid perfectly. I carefully poured enough water into the pan to just under the bottom of the cup. The feet were covered with water.
I brought the water to a boil quickly, then turned the stove down to as low as it would go. Setting the timer to 10 minutes I let the water gently simmer, doing its steaming. A couple times I popped the lid and poked the crust of the eggs to help the interior egg get cooked. At 10 minutes I had hard cooked eggs.
Perfectly steamed eggs.
Two hot eggs cooling. The silicone is easy to grab even when hot.
The eggs pop out and look like 'egg muffins'.
Part 2: Treats In Silicone Cups:
Return To Top.
Where do you go when you want to try new things? Shopping of course! Dicentra and I were out looking for blog worthy items when I found Wilton® Silly Feet! silicone cupcake baking cups. Silicone is good for temperatures up to 500* so my mind got tinkering. Would they work as a flexible and reusable baking form for steam baking? Would the feet on them give them the support they need to steam up right? The feet had me thinking I wouldn't need rocks or a metal support system.
You mean you all don't ponder these things in Linen & Things at 10 am? ;-)
Once home I set up two of the cups in my GSI Soloist pan. I interlinked their feet as if dancing close.
I cracked one egg, whisked, into each cup. They hold about 1/4 cup of liquid perfectly. I carefully poured enough water into the pan to just under the bottom of the cup. The feet were covered with water.
I brought the water to a boil quickly, then turned the stove down to as low as it would go. Setting the timer to 10 minutes I let the water gently simmer, doing its steaming. A couple times I popped the lid and poked the crust of the eggs to help the interior egg get cooked. At 10 minutes I had hard cooked eggs.
Perfectly steamed eggs.
Two hot eggs cooling. The silicone is easy to grab even when hot.
The eggs pop out and look like 'egg muffins'.
Part 2: Treats In Silicone Cups:
Return To Top.
