Baking Thread

[Anonymous No.14530110]

I recently bought myself a cake tin and baked a cheesecake. It came out delicious, but now it's gone and I feel like making something different. I'm just not sure what the next one should be. What kind of a cakes do you like to make and why those exact kinds?
Also generic baking thread I guess.

[Anonymous No.14530284]

I made a black forest mousse cake some while back, but it was too heavy and it ended up looking like an inverted recess pieces, I also committed the mistake of putting the chocolate ganage insert at the top and the marmalade at the bottom.

Next I want to buy some microperforated tart molds, should I get steel or thermoplastic? the latter are cheaper and promise not to deform, but I have only used steel molds before. I want to make pretty tarts, I have a mandarin-fig recipie I want to test before winter comes

[Anonymous No.14530308]

Will bump here and there with pictures
This one I believe is by Frank Haasnoot

[Anonymous No.14530329]

>>14530110
Angel Food Cake.

I made this recipe two days ago and it came very delicious: https://www.tasteofhome.com/recipes/angel-food-cake/

[Anonymous No.14530387]

>>14530110
r8 my batch
3 day aged, with cinnamon and espresso powder to bring out flavours. I boxed them and mailed them as a gift.

Also, what is it with brown sugar that leaves a permanent, deep sweet taste in the back of my mouth? I taste test my dough and then have a sickly feeling in my mouth even after 10 glasses of water. So weird.

[Anonymous No.14530399]

>>14530387
>I boxed them and mailed them as a gift.
Can you mail home made goods in US of A?

[Anonymous No.14530424]

>>14530399
I do it all the time!
haven't been caught yet by USPS :3
When I make the postage label, it explicitly says "do not mail any food on the list below" but I don't think they scan the packages or anything.

[Anonymous No.14530437]

>>14530424
What a madman

[Anonymous No.14530567]

>>14530329
That sounds great, but I'm a bit iffy on using that many egg whites. I'd also have to substitute the cream of tartar with something else since that's not sold in the local store and I CBA to make a longer trip for just one ingredient.
I'll probably just bite the bullet and do that anyways, separating eggs be damned.

[Anonymous No.14530573]

>>14530399
You can absolutely mail baked goods in the US. You cannot mail alcohol, even though I've done it plenty of times and actually had a bottle break the last time. They still delivered it despite it being soaked with strawberry beer.

God bless America and the USPS.

[Anonymous No.14530583]

>>14530284
I would personally go with steel, but that's just because I've never used thermoplastic before and I'm concerned about scratching or breaking it.

[Anonymous No.14530631]

>>14530567
Half the recipe and make it with 5. That's what I'll do next time, because it was too big.

I didn't add cream of tartar, desu, and it worked just fine. Also I've only added the vanilla because I had no almond essence. As you can see, I improvise lol

[Anonymous No.14530693]

>>14530631
almond essence only enhances vanilla. like how coffee brings out chocolate flavor. it's usually not a main flavor or necessary. same with almond flour/powder. they're only used when vanilla is the main ingredient

[Anonymous No.14530704]

how should i use my last cream cheese brick so i never have to buy this garbage substance again

[Anonymous No.14530725]

>>14530704
5" cheesecake, if you have a small mold. Large cheesecakes take 2 bricks, so just half everything.

[Anonymous No.14530727]

>>14530704
Put it in a soup. I personally like making chicken soup with cream cheese, but I'm sure you can find other sorts if you don't like chicken.

[Anonymous No.14530730]

Does it count if I did it with those electric rice cookers?

[Anonymous No.14531695]

I've never sifted flour. Never will.

[Anonymous No.14531726]

>>14530730
I just picked a stock photo cause google search and my pancake cake came out very much similar to this.

[Anonymous No.14531741]

>>14530730
It does.

Was it tasty?

[Anonymous No.14531753]

>>14531741
It was okay. Some of the leftover rice was on the bottom and it gave it a weird texture in some spots

[Anonymous No.14531765]

chocolate tart. it's mostly butter, so extremely indulgent, but i make it rarely. get the recipe from those 2 gay brits on yt, it's delicious

[Anonymous No.14531835]

>>14531741
Delicious. Came out perfect for my first time.

[Anonymous No.14531893]

>>14531835
>>14531741
>>14531726
>>14530730
Pics related. Quick shot with my phone.

[Anonymous No.14531897]

>>14530725
Two? Do you have tiny molds, or is your cheesecake recipe half flour? All the recipes I use call for four or five.

[Anonymous No.14531946]

>>14531897
im american so bricks are like 213g. also 5$ for 2

[Anonymous No.14531969]

>>14530573
Just say it's olive oil lmao

[Anonymous No.14531980]

>>14531969
Perfume used to be a good excuse, but now USPS specifically prohibits it from being shipped as well.

My friend said the mailman was cool and apologized for spilling the "laundry detergent." lmao.

[Anonymous No.14531992]

>>14530110
>cheesecake
>but it's gone
Thatfeel

We make apple upsidown cakes in those tins that are always nice, you don't have to use a ton of sugar either.
Once we actually added filo pastry pictures to the top/bottom after baking it because they contrast against the glazed top

[Anonymous No.14531996]

>>14531695
reported for trolling outside of /b/.

[Anonymous No.14532032]

Sloppa shit blueberry pie. my pie crusts are always stiff and hard. I don't know how to engrave them either.

[Anonymous No.14532153]

[Anonymous No.14532166]

>>14530110
coffee cake
brownies are good
lots of different squares at Christmas time
cookies too

[Anonymous No.14533456]

[Anonymous No.14534075]

>>14531996
How is it trolling to tell the truth? It doesn't do anything.

[Anonymous No.14534388]

>>14532032
> stiff and hard
are you overmixing? why not trying a more crumbly mix? I like to make one where you mix the flour, sugar and butter with a fork (can't remember if it needs egg and milk) but you mix until just combined and crumbly and you press it on the container you're using. I always came soft and very tasty. If you want I can look for the specific recipe.

[Anonymous No.14534416]

>>14534388
That could be it. I combine water, butter, flour into a dough brick then chill for an hour (sometimes up to 3 days, like here, because I didn't have a chance to finish it)
Then i roll it out pretty vigorously while it's cold. It's usually stiff and doesn't roll out well like babka/cinnamon bun dough does.
I could try a crumble/buckle dough and press it into the pan, then sprinkle the rest on top.

[Anonymous No.14534591]

>>14530110
>that pic
What the fuck I literally just made a ricotta cheesecake last night

[Anonymous No.14534770]

>>14534591
who ever would have thought 2 people on a cooking board made a similar thing on the same day. What a shock!

[Anonymous No.14534776]

>>14534770
But it's such a specific thing. It's not normal cheesecake.

[Anonymous No.14534786]

>>14534776
It's beyond belief. I can't even imagine this ever happening.

[Anonymous No.14534796]

>>14534786
I just found it surprising that it happened when it did. I never said it couldn't happen. Is it wrong to admire the universe's coincidences?

[Anonymous No.14534874]

>>14534796
It truly is the most shocking event to ever happen on a board dedicated to people who like cooking and baking.

[Anonymous No.14535117]

>>14534874
>a board dedicated to people who like cooking and baking
i think you meant
>a board dedicated to people who like to argue over fast food and hate americans and/or europeans

[Anonymous No.14535155]

>>14530110
Yogurt soufflé cake! I like drizzling the top with condensed milk and putting raspberries on it

[Anonymous No.14535174]

>>14535155
Forgot link fuck
https://youtu.be/wSmmKujkpI8

[Anonymous No.14535179]

What's your wishlist?
For tarts:
>Microperforated tart molds (various sizes)
>more Silpains
>Pastry rulers
>Small dome silicone molds (I think from Pavoni)
>Bigger collection of piping bag tips
>Perforated baking tray

For chocolate bon-bons and decorations
>Plastic bowls
>single-piece silicone spatulas
>policarbonate molds
>a climate-controlled kitchen
>marble working surface
>Acetate tape
>Chocolate paint
>Lipid-soluble pigment

For Cakes
>Ring molds, both square and rectangular
>Blowtorch
>Spray gun and compressor (also for chocolate)
>Flash freezer

For candy
>Small Induction stove
>Stainless Steel Pans
>Food processor

[Anonymous No.14535222]

>>14535179
>Perforated baking tray
Do they really work?

[Anonymous No.14535244]

>>14535222
They do better with bread and very thermo-sensitive preparations like choux, but for most things a normal tray and a silpain will do great.
But I want picture-quality tart shells, so I want to help heat distribution as much as possible, maybe I'm overdoing it, but it wound be a very late-stage purchase, just behind the flash freezer

[Anonymous No.14535251]

>>14535179
A real stove instead of this piece of shit with a broken window hinge

Unrustable whisks and ring molds (fucking amazon/grocery store shit rusts after 2 washes)

a silent hand-mixer that won't wake up the whole neighborhood. I use a manual handcrank one from Ikea right now.

Silicone cooking/rolling sheets. I use bare countertop and parchment paper.

[Anonymous No.14535289]

Through a twist of fate I have acquired a huge bulk package of these little sweet yogurt drinks. I’m planning to make some kind of cake out of them. Does anyone have any ideas on other things to bake that could use these up?

[Anonymous No.14535332]

>>14530387
>shipping those disgusting burnt dry cookies

[Anonymous No.14535342]

>>14535332
Don't lie. You'd eat up any cookies someone sent you.

[Anonymous No.14535405]

>>14535332
It's the lighting...
maybe these are more your expectations?

[Anonymous No.14535584]

>>14535251
rolling on a bare countertop is not too bad for strong doughs, is the delicate and sticky stuff where it helps a lot. But for baking they are great, just be mindful and do not cut on them, you can use them for so manny thing that working on them feels natural, but by no means you should cut over them, even with ring cutters you have to be light on them.

Although, I have being looking for something like your pic, a small convection oven with enough vertical space for at least two trays, in case I make classical cakes. I have yet to investigate for options but I just remembered. I wonder if they even exist.

[Anonymous No.14535656]

>>14535584
they're so fucking shit. nothing cooks evenly. convection fan doesn't work. if you put in 2 trays, both trays get fucked. barely room for a large cake mold if you take out the mid rack. you have to buy small trays and cookie sheets, I can only do 5-6 cookies at a time.
maxes at 475. only redeeming factor is it turns off automatically so I can throw in a pizza and forget it.

[Anonymous No.14536839]

>>14535656
Is that's so then I wonder what the smallest possible dedicated oven is for baking, maybe four trays

[Anonymous No.14537698]

Tried my hand at Soufflé au Chocolat and it turned out great. The egg whites weren't beaten enough, so it didn't rise as high as it could've, but the texture was nice and delicate. I think next time I'll be able to do one perfectly.

[Anonymous No.14538690]

>>14531695
It's honestly a waste of time.

[Anonymous No.14538699]

>premade frozen pie dough has way too much salt in it
I really should've made it myself, but I was hungry and wanted something fast. At least the cheese n ham filling came out well.

[Anonymous No.14538726]

I think I'm gonna make a small pumpkin pie during the week. I'll probably use half of a Kabocha pumpkin for it.

[Anonymous No.14539124]

Made cinnamon raisin walnut bread, smells great.

[Anonymous No.14539163]

>>14539124
No swirl?

[Anonymous No.14539173]

>>14539163
Sorry anon, I mixed the cinnamon into the dough directly. Maybe next time I'll do a swirl.

[Anonymous No.14539185]

>>14539173
You should. It impresses dumb normalfags...and me.

[Anonymous No.14539233]

>>14539185
Lol.

[Anonymous No.14540486]

>>14530110
Did macaroons for the first time this weekend. They came out pretty good.

[Anonymous No.14540497]

>>14530110

Lemon Drizzle cake. It's a great beginners sponge and it's really tasty, especially if you manage to get the lemon to soak most of the way down.

[Anonymous No.14541329]

[Anonymous No.14541529]

I don’t really ever bake. I suddenly wanted a quiche and the supermarket was out of frozen ones so I made one today. It came out tasty, surprisingly. Maybe I’ll try baking more in the future.

[Anonymous No.14541696]

>>14541529
i love spinach quiche. with plenty of bacon and gruyere and maybe some caramelized onions if i have the time, maybe some sauteed mushrooms.
your looks great. maybe a bit of egg wash along the crust but i mean, it's pie crust, it's gonna be awesome regardless

[Anonymous No.14541727]

I just made some strawberry bread(cake). It looks embarrassing. Sorry lads, I've failed you.

[Anonymous No.14541803]

>>14541696
The egg wash is a greasy idea. I just googled how to make a quiche and followed a recipe and the crust I got from the supermarket so it tasted pretty decent. I’ll try the wash and maybe mushrooms next time though!

[Anonymous No.14541808]

>>14541803
Great idea* lel

[Anonymous No.14541838]

>>14541803
Just cook the mushrooms beforehand, let them release all the humidity and then reduce it, you do not want all the water inside the mushrooms to be released inside the quiche. And for the eggwash, you can apply a few hands (brush it once, let it dry, apply another) and only use egg yolks with a pinch of salt and sugar for a very shinny finish, although it browns a lot so make sure you do not take the quiche out of the oven before the royal is ready, even if the crust looks too dark.

[Anonymous No.14542055]

First time making herbed braided bread

[Anonymous No.14542085]

>>14541838
That’s really great advice, thanks. Does the egg wash add extra flavor when it moistens the crust or something? Or more for presentation?

[Anonymous No.14542157]

>>14541529
>>14541696
You really shouldn't need an eggwash to get some nice color on your crust.

[Anonymous No.14542220]

>>14542085
more just presentation. makes it look glossy. a little extra egg yolk never hurt anyone though.

[Anonymous No.14542237]

>>14542085
Mostly presentation, in thin pastries it adds some crunch. But in baking presentation is very important, so I would start paying attention to it

[Anonymous No.14542264]

>>14541529
>>14542157
To be more specific, you eggwash bread to add fat and protein to the surface to help brown it. But a typical pie crust has a shit ton of fat in it already and browns very easily.
For a typical pie you're more worried about burning the crust than not browning it enough. Even for a quiche, you shouldn't have any trouble getting it brown enough.

[Anonymous No.14542284]

>>14542055
Looks great

[Anonymous No.14542455]

>>14541803
>>14541838
My advice with mushrooms is to cook them as little as possible. Just enough that they go soft and absolutely no more. That gets you maximum flavor without releasing the water.
Overcooked mushrooms don't taste like anything. I've found the best way to get 'em right is to slice them and boil them for about 5 minutes on low heat.

[Anonymous No.14543822]

[Anonymous No.14543827]

>>14542055
recipe?

[Anonymous No.14543854]

>>14542455
this is just a troll, do not listen.
you need the use well-cooked mushrooms in quiche, otherwise you will end up with a very wet quiche.
also, liking soggy boiled mushrooms, that can't be real, unless you're a bongposter

[Anonymous No.14543946]

>>14543854
Perhaps I worded it poorly, apologies for ESL, but the point is that mushrooms, at least fresh ones, should be added late to get the most of 'em. Then again I only use 'em for stews, sauces, and lasagna so I plop them in late and let them boil with the stuff for a bit. Not overcooking 'em does hold true with barbecuing too, tho. Bottom line, they don't become soggy if you don't cook them for long enough to cause the moisture to free up.

[Anonymous No.14543996]

>>14543946
Quiches are very delicate when it comes to extra liquid being added to the royal. Fatty meats like bacon must be first rendered to remove extra fat, ham must first be re-cooked so it releases all its moisture and so do mushrooms (also because they won't be cooked if you leave them raw inside the quiche). However, they must also be cut, instead of added whole. But when cooking mushrooms you would follow instructions as if you were making a duxelle, you first let them release their liquid and then have it be consumed again until dry, any flavor released in the juices will be re-added to the mushroom. Texture-wise it varies, I've never seen anyone chop them as finely as duxelle, but they are also never left thick enough for you to notice any soggyness

[Anonymous No.14544570]

>>14543822
Still bumping the thread, huh? Here's my pistachio cake.

[Anonymous No.14544644]

>>14544570
What's in the cream?

[Anonymous No.14544672]

>>14544570
Is is a layer cake? I will suppose they are alternating layers of a kind of Pistachio Joconde and Pistachio Pastry Cream. Kind of like a Misérable cake, but with manny layers.

Once I make my cakes more presentable I will bring back /pat/ - Pâtisserie General

[Anonymous No.14544704]

>Baking thread
Peak comfy
I made the seriouseats New York cheesecake a couple of weeks ago, pic from the website, I'll see if I can find mine

[Anonymous No.14546021]

[Anonymous No.14546684]

>>14544704
i sure hope you didn't ruin your cheesecake with cherries.

[Anonymous No.14547742]

>>14546684
not liking red fruit on a cheesecake

[Anonymous No.14547795]

pumpkin tart

[Anonymous No.14547827]

>>14547742
Awwh man I need to go look these up

[Anonymous No.14548060]

I'm allergic to eggs, are there any good alternatives for eggwash?

[Anonymous No.14548075]

>>14548060
Milk, sugar, syrup, butter, any combination of those

[Anonymous No.14548079]

>>14548060
heavy cream

[Anonymous No.14548117]

been baking alot since bf and i "took a break". spent my afternoon making baked alaska but i had it in the oven a bit too long and it seemed kinda droopy. then i dropped it on the floor. made a wet thud sound. sprayed merengue all over the kitchen. not a great day. starting to think i'm completley incapable of normal human activity, even stuff i enjoy. thx 4 reading my blogpost

[Anonymous No.14548118]

>>14530387
Those actually look pretty good Anon. Little too crispy for my taste, but I'd eat and enjoy them all the same. Well done!

[Anonymous No.14548128]

>>14534416
Maybe you're using too much flour? Your pie crust looks like bread. I'd still eat it though :)

[Anonymous No.14548167]

>>14548117
You know that the "baked" part of the name should be taken hyperbally..? You are supposed to use a blowtorch, not bake the entire thing

[Anonymous No.14548182]

>>14544672
>I will suppose they are alternating layers of a kind of Pistachio Joconde and Pistachio Pastry Cream. Kind of like a Misérable cake, but with manny layers.
correct, now here's a walnut version.

[Anonymous No.14548185]

>>14548167
no, you put it under the broiler for a few seconds

[Anonymous No.14548198]

>>14548185
She (God, I hope is a she) said that she had baked it. Direct flame is faster than infrared radiation, less work time and less time for the heat to penetrate and melt the ice-cream. Plus, a broiler would only toast the top and leave the sides white.

>>14548182
I really need a square band mold for things like that

[Anonymous No.14548205]

>>14548198
read the post again bro, she doesn't say she baked it. besides, you do bake part of the baked alaska: the cake portion

[Anonymous No.14548215]

>>14548205
>but i had it in the oven a bit too long and it seemed kinda droopy
Sponge does not get droopy when baked for too long, only the ice-cream would

[Anonymous No.14548230]

post your /baking/ youtube recs

[Anonymous No.14548235]

>>14548215
>ovens don't have broilers

[Anonymous No.14548267]

>>14548230
I fucking loathe ASMR, but I like these
https://www.youtube.com/c/lechef-cestvous/videos
https://www.youtube.com/c/조꽁드JocondesCakery/videos
https://www.youtube.com/c/LaPatedeDom-fr/videos (Specially recommended )
https://www.youtube.com/c/BrunoAlbouze/videos
https://www.youtube.com/c/HidaMariCooking/videos
https://www.youtube.com/c/CookingbyYein쿠킹바이예인/videos
https://www.youtube.com/channel/UCUjR3w--RHQ8wgLrBtfw6HA/videos
https://www.youtube.com/channel/UCkgA3lLA6x9ZaXuuhkfCB9w/videos (Specially recommended )
https://www.youtube.com/channel/UCqzebzc9N19X3MVFnuFYtRw/videos

[Anonymous No.14548352]

>>14548230
bruno albouze

[Anonymous No.14548415]

>>14548230
preppy kitchen is based.

[Anonymous No.14548440]

>>14548267
>it's another "matcha/earl gray tea cake/muffin/cookie recipe" episode
>it's another "just use 100 dishes and prep 3 days in advance bro lol" episode
>it's another "make 10 things separately then construct" episode
>it's another "just add a glug of limencollo/cherry liquor/brandy" episode
>it's another "just import some chocolate from belgium/japan for best results" episode
>it's another "use 10 egg whites and toss the yolks" episode

[Anonymous No.14548444]

>>14548230
I like HidaMari Cooking.
https://www.youtube.com/c/HidaMariCooking

[Anonymous No.14548449]

>>14548444
look up cooking tree and sweet the MI
i like cooking tree a bit more, hidamari had some cute blog episodes. and easier recipes. but smaller portions.
Nino's Home is similar but he's autistic.

[Anonymous No.14548466]

>>14548440
>it's another "just use 100 dishes and prep 3 days in advance bro lol" episode
>it's another "make 10 things separately then construct" episode
That's every cake, what are you bitching about? Pastries follow the french method of cooking, which is to process everything separately and then assemble. And for the time, even the ones that can be constructed in a day are usually frozen to they can be cut or glazed, specially if you do not own a flash-freezer, or do you want to be like those moms who think they can do a layer cake in a single day and end up with a mess because they never let their sponge cool down nor their creams properly crystallize. If you want fast preparations with all ingredients in a single pot then do Asian cooking, not European pastries

>it's another "just add a glug of limencollo/cherry liquor/brandy" episode
Nothing wrong with that

>it's another "just import some chocolate from belgium/japan for best results" episode
Got something better?

>it's another "use 10 egg whites and toss the yolks" episode
There are manny recipes which ask for the opposite,

[Anonymous No.14549296]

>>14547795
awwwwwww shit that looks amazing, what was the occasion?

[Anonymous No.14549298]

>>14548440
There's plenty of easy and clean cake recipes out there. Simplest ones are just mix all ingredients in a bowl, pour in a tin, and cook. They just don't make for interesting videos.

[Anonymous No.14549877]

>>14549298
Aside for pund cake (which you have to make a drizzle and something to make it moist) are there any good simple baked recipes?

[Anonymous No.14550054]

>>14548466
Now THIS is autism.

[Anonymous No.14550144]

>>14549877
Looks like this one's a Finnish speciality, or at least I couldn't find any translated recipes. But, here:

5 dl wheat flour
2.5 dl sugar
1.5 tablespoons gingerbread seasoning
2 teaspoons baking soda
2 dl melted butter
1 dl plum marmalade, apple puree or cherry jam
2 dl buttermilk (sour milk? I dunno which translation is better here.)

Mix all the ingredients together in a bowl. Pour the batter into a well-greased and crumbled 1.8-liter cake pan with butter
Bake at 175 degrees for 50 to 60 minutes. If necessary, cover with baking paper at the end of baking.
Allow to cool in a pan.

[Anonymous No.14550150]

>>14550144
>Pour the batter into a well-greased and crumbled 1.8-liter cake pan with butter
That "with butter" is a translation error thanks to Google Translate. The butter goes in the batter. Just grease the pan with whatever oil you have.

[Anonymous No.14550194]

>>14543827
Here’s what I used

1 1/2 cups whole milk
1 1/2 Tbsp. granulated sugar
3 tsp. salt
3 Tbsp butter, divided Into 2Tbsp and 1Tbsp
1 packet Active Dry Yeast
1 egg
3 1/2 cups all-purpose flouR
Then I added 2 cups of diced herbs, I used oregano, thyme rosemary and some bay leaves

Basically prepare like a normal bread but add the herbs into the flour mixture before adding the wet ingredients. I let the dough proof for an hour then divided the dough into 2 balls and from there divided each ball into 3 parts. Rolled them out and braided. I added the last 1Tbsp of melted butter over the bread and covered in a damp towel for another hour. Baked at 400 degrees for 20 mins

[Anonymous No.14550204]

>>14538726
Prepared the filling for the pie yesterday.

[Anonymous No.14550346]

>>14548117
tragic

[Anonymous No.14550425]

>>14548117

[Anonymous No.14551048]

>>14549296
just bored

[Anonymous No.14551310]

>>14531893
Your plate reminded me of PHS guy :(

[Anonymous No.14552009]

>>14550204

[Anonymous No.14552319]

>>14549877
glen and friends depression era recipes have some pretty straightforward tea/coffee/pound/dump cakes worth a look

[Anonymous No.14553265]

[Anonymous No.14553555]

>>14547795
that's a lotta pumpkin tarts

[Anonymous No.14553765]

>>14548117
loser alert

[Anonymous No.14554298]

>>14549877
far breton or clafoutis

[Anonymous No.14554337]

I love this thread, i love the images, i love everyone here, is comfy.

[Anonymous No.14554378]

First ever batch of cookies I made from scratch w/ gf. Best I ever had

[Anonymous No.14554469]

>>14554378
they look soft! why the hell do mine never turn out like that

[Anonymous No.14554592]

Made this french custard pudding last week
https://youtu.be/u7HYdRNNoKM

Turned out quite nice

[Anonymous No.14554616]

>>14548352
based

[Anonymous No.14554785]

>>14550144
>dl
I hate the French and all their works.

[Anonymous No.14554809]

>>14554785
DL = 100 grams.

Liter = 1000 milliliters / grams
Deci = 1/10

[Anonymous No.14554822]

>>14548117
did you cry on the kitchen floor surrounded by the shards of your failure

[Anonymous No.14555659]

>>14554809
Imperial is the white man's system.

16 drachms in an ounce
16oz in a pound
14lb in a stone
8st in a hundredweight
20cwt in a ton.

Simple as.

[Anonymous No.14555687]

>>14554822
That would be hot, actually.

[Anonymous No.14556273]

Caraway and fresh milled Einkorn.

Get
On
This
Level

[Anonymous No.14556311]

>>14556273
Bet you bought a fresh pack of razor blades just to do that didn't you

[Anonymous No.14556376]

>>14556311
>he doesnt own a lame
oof

[Anonymous No.14556535]

>>14548230
How To Cook That is nice. The lady who runs it has a food science degree.

>>14548466
Based autist

[Anonymous No.14556539]

>>14556376
I bulk order from dollar shave club™ actually.

[Anonymous No.14556585]

Going to attempt to make an apple chocolate walnut bread in a few days. Hopefully it turns out good

[Anonymous No.14556586]

>>14556311
Refrigeration during long ferment makes the dough stiff. You can score it with a dull spoon if you'd just LEVEL UP.

[Anonymous No.14557153]

>>14530329
I finally got around to making this. It's, eh. Another one of these, some filling, frosting, and moisturizing and you got yourself a cake. As-is, it tastes like sugar with a hint of egg.

[Anonymous No.14557168]

>>14557153
Too dense-looking to be Angel Food Cake

[Anonymous No.14557189]

>>14557168
I probably didn't whisk the egg whites enough since I don't have a mixer.

[Anonymous No.14557237]

>>14557189
As long as they have the proper texture before mixing the rest of ingredients that should not be a problem, but you do need a special mold, the tube in the middle allows the batter to have more surface to hold to and climb higher (and less dense), this is specially important for large diameters, but you can get away with smaller, normal cake molds.
And to reduce the eggyness you must refrigerate overnight. Traditionally it is eaten simple with red fruits and whipped cream on the side.

But if you ask me, Angel Food Cake is just an inferior chiffon cake, it's whole gimmick is to be white, naturally moist and light, chiffon is also moist and light, but has a lot of variety on flavors and color. But the same mold rules apply to it as with Angle Food Cake

[Anonymous No.14557313]

>>14535251
>Unrustable whisks and ring molds
Would covering them in oil after washing help that?

[Anonymous No.14557672]

>>14554469
Do you put one egg in at a time?

[Anonymous No.14557812]

>>14557672
no, actually... does it help if you mix them beforehand too?

[Anonymous No.14557867]

>>14557237
I only have that one mold, so I had to make do. Either way, too dense or not, it's not my kind of cake since the only flavor it has is sugar.

[Anonymous No.14557913]

>>14557812
I mix butter brown sugar and vanilla in a bowl and add one egg at a time and the flour salt and baking soda in another and mix them together at the end then put in chocolate chips. Sorry in really drunk rn can't explain everything well

[Anonymous No.14557931]

>>14557913
And shortening

[Anonymous No.14557971]

>>14557153
The cake is traditionally served with creams and berries. Goes well with ice cream, as well, in my opinion.

[Anonymous No.14558158]

Bought into the meme and made banana bread. Came out bretty gud.

[Anonymous No.14558207]

>>14558158
My mother became a bit gluten intolerant, so she has been making banana bread with almond flour; it is almost like a custard, pretty good

[Anonymous No.14558221]

>>14558158
>>14558207

Forgot pic

[Anonymous No.14558549]

>>14552009
holy shit, no cracks. and kabocha pumpkin? how does that compare to a more north american pumpkin?

[Anonymous No.14558566]

>>14558221
>>14558158
banana bread is not a meme. banana bread is life.
i buy extra bananas simply to let 3 of them go super ripe, time for some banana bread

[Anonymous No.14558902]

>>14558566
>ripening bananas
>family just can't help themselves and eat them and leave only 2
>"just make some anyways anon"
Do you know how fucking hard it is to find a mold the right size for a 2 banana loaf, and then convert all the other ingredients by 2/3rds
reee

[Anonymous No.14558905]

>>14558902
y d ont u just make up the banana difference with chocolate chips ass hole

[Anonymous No.14558918]

>>14558902
you can ripen fresh ones in the oven for like 10 mins at 350 F

[Anonymous No.14558922]

>>14558905
chocolate is not wet ingredients
>>14558918
that requires me to go back to the store in post-covid america

[Anonymous No.14558940]

>>14558922
or make the banana bread as soon as you get the bananas before anyone can eat them all

[Anonymous No.14558958]

>>14558922
cute response u should try it tho ilu bb

[Anonymous No.14558963]

>>14558902
Hide the bananas, or wrap them in newspaper and put in a dark cupboard for 2 or 3 days. works with any unripened fruit, by the way.

[Anonymous No.14559101]

>>14558158
Good but soooooooo fattening and sugar filled. I prefer higher end sweets if I'm going to eat that unhealthy

[Anonymous No.14559172]

Rate my loaf.

[Anonymous No.14559177]

>>14559172
Then it goes poof

[Anonymous No.14559186]

>>14559177
Then you throw it in the oven and it goes more poof.

[Anonymous No.14559195]

>>14559186
Then bam, you got bread

[Anonymous No.14559205]

>>14559195
Fucking slut ass bread

[Anonymous No.14559213]

>>14559205
Whore!

[Anonymous No.14559219]

>>14559213
Bitch dresses up nice tho

[Anonymous No.14559224]

>>14559213
do you like to wear a dress

[Anonymous No.14559228]

i wanna try this
https://www.196flavors.com/france-tarte-tropezienne/

[Anonymous No.14559230]

>>14559219
>unzips pants

[Anonymous No.14559250]

>>14559172
>>14559177
>>14559186
>>14559195
>>14559205
>>14559213
>>14559219
How long did it take you to make?

[Anonymous No.14559253]

>>14559213
>decide to visit bread subr*ddit
>whole sub is "first time :)))" professionally scored and moulded sourdough loaves
>also a fascination with taking videos of them cutting/opening their loaves fresh from the oven
>every time there's a massive burst of steam
>"Whoah! Nice steam there, looks great!"
Fucking retards. Enjoy your dry ass bread in 2 days

[Anonymous No.14559276]

>>14559253
Relax, is not like they baked any of it

[Anonymous No.14559457]

>>14559250
Once you make the dough you let it rise for an about an hour to an hour and a half or doubled in size. Here is dough right after mixing and kneading.

[Anonymous No.14559466]

>>14559457
Here it is after about 1 hour in first rise. Then you would take dough out, deflate, roll out to about half inch rectangle, roll that tightly and place in pan for the second rise for another hour or so then place in oven for another 40 min at 350.

[Anonymous No.14559479]

>>14559250
Make sure to let it completely cool down to room temperature before slicing, this is critical. Then you'll have delicious home made bread

[Anonymous No.14559484]

do you broads gain some sort of sense of fulfillment from mixing shit together and cooking it in the oven this is the laziest form of cooking and unimpressive

[Anonymous No.14559498]

>>14548117
damn thats crazy. anyway whatchu doin rn?

[Anonymous No.14559515]

>>14559484
>Stop liking what I don't like

Ok retard

[Anonymous No.14559521]

>>14559515
do you like to wear a dress

[Anonymous No.14559567]

>>14559479
post recipe

[Anonymous No.14559613]

>>14559567
>170g water
>125g whole milk
>8g yeast, I use instant and mix with dry ingredients
>430g bread flour
>6g salt, fine not coarse or kosher
>20g sugar
>45 grams of butter or margarine

I don't mix mine in any specific way. I just dump all of it together and the bread has come out perfect every time. Just make sure to slightly warm up the water and milk.

[Anonymous No.14560626]

>>14530110

[Anonymous No.14560704]

>>14559101
i just make mine with splenda. one slice (1/16 of loaf) comes out to 150 calories. pretty reasonable
>inb4 artificial sweeteners are bad REEEEE

[Anonymous No.14560721]

>>14559219
that is some nice lookin sandwich loaf. i want a grilled cheese so badly.
the rise on it is perfect, good job

[Anonymous No.14560734]

>>14559613
Why do you use milk and water as oppose to either one alone?

[Anonymous No.14560864]

>>14559101
Are you retarded? All bread is literally sugar that enters the bloodstream within minutes, and some gluten or other grain protein

[Anonymous No.14560916]

>>14560864
The fuck are you on about? Most bread has very little sugar in it. It has a lot of carbs in it. All sugars are carbs, but not all carbs are sugars.

[Anonymous No.14560997]

>>14560734
You get different textures and moisture levels when baking, different crust texture as well. You can use all water or all milk if you want, with this I found a good balance.

[Anonymous No.14561021]

>>14530110
Basque burnt cheesecake. Jesus, it was fucking incredible.

[Anonymous No.14561036]

>>14561021
I made this once and my family hated it so much they threw it out.
I couldn't really tell if it was good either. I'll stick to lotus cookie crust

[Anonymous No.14561038]

>>14561036
Maybe you just made it shitty? I dunno. My wife, my kid, and my wife’s family devoured the fucking thing and all sang high praise.
Maybe it’s the ingredients, I live close to Italy so I used proper Ricotta cheese. Cheap too, 2.5€ for nearly a kilo.

[Anonymous No.14561053]

>>14560916

all carbs are sugars.

[Anonymous No.14561064]

Eat shit crumb fags. My bread is delicious.

[Anonymous No.14561085]

>>14561021
Looks like you burnt it.

[Anonymous No.14562192]

Banana Pie I baked today.

[Anonymous No.14562433]

Almond cookie, before being baked.
Fingers crossed, lol.

[Anonymous No.14562468]

>>14562433
Poo

[Anonymous No.14562619]

>>14562192
i've never heard of a banana pie. looks good though.

[Anonymous No.14562664]

>>14562433
Fresh out of the oven.
Tastes good, but I think I really need to add less flour and make then twice smaller next time.

>>14562468
>what is cocoa powder?!

[Anonymous No.14563231]

I need more cake pictures

[Anonymous No.14563532]

>>14563231
Not the best photography but Im quite proud of this souffle cheesecake I made. It was meant to be a LOT taller but I still like how it turned out.

[Anonymous No.14563609]

>>14530110
I like to make a fluffy banana cake using the King Arthur recipe for department store blueberry muffins except I use bananas and white lily all purpose (a low protein cake flour like Swan's). I bake it in .5 qt cocottes, but I don't see why you couldn't cook it in a larger pan. Top it with coarse sugar if you have it and if not still top it with lots of regular sugar and sprinkle on cinnamon.

[Anonymous No.14563638]

>>14534416
If you let it chill for 3 days then you need to let it soften a bit to roll it out properly. I don't like to go longer than an hour and usually only do 30 minutes. I also stopped cutting the butter so small and working it so much. My dough has obvious pieces of butter in it rather than being a homogenous mix. Also every recipe I read says to shape it into a disk, not sure if that matters.

[Anonymous No.14564886]

>>14561053
Dude, where do you think you are?

[Anonymous No.14565088]

>>14559213
nice

[Anonymous No.14565505]

>>14562664
cocoa powder makes it more dry, ditch it!

[Anonymous No.14565526]

I'm about to make my first sourdough bread, it's gonna be rye bread. How do I get that really dark color, coffee+molasses+cocoa powder?

[Anonymous No.14565557]

>>14535289
Update since the thread is still alive, I made a cheesecake using them. Tasted bretty gud. The crust was made from biscoff cookies. Also don’t laugh at my pipetting.

[Anonymous No.14565812]

>>14533456
0_0 what is that and do you have the recipe

[Anonymous No.14565892]

>>14558158
>>14558221
post recipe please

[Anonymous No.14565905]

>>14530110
Do a Czech honey cake. Shit's incredible

[Anonymous No.14566287]

>>14535289
>>14565557
Well, ya done gooffed, because all the probiotic bacteria are now dead hehe

Anyway, why did you pipe a cheesecake?

[Anonymous No.14566409]

>>14565905
Medovnik? That's the name Google gives me. If I just choose one of those recipes, will I get the right thing?
That does sound excellent and I want to try it.

[Anonymous No.14566500]

>>14565812
Is from Frank Haasnoot from when he was working at the Mandarin Oriental in Taipei, the description says "L'abricot, yoghurt mousse, apricot cremeux, lime madeleine", I do not think there is a recipe. but if you want to make something similar then you must make
For the base
>Pâte Sucrée, baked using a microperforated silicone baking mat
>Lime Madeleiene batter, baked in a tray so you can cut circular bases
For the body
>Peach Mousse
>Yogurt Mousse
>Maybe peack confiture
For decorations
>Yellow glaze
>Passion fruit Pâte au fruit
>French or Swiss merengue, baked and dried for decoration
>Tempered and colored white chocolate, crystallized between two sheets of acetate and cut in squares
>Dark chocolate decorations

And how I would make it is you would first cut and bake the Pâte Sucrée, then bake and cut the madeleine base, the second only slightly smaller than the big silicon mold you would be using.
Use a smaller silicone mold to make the insert, simply pour the peach confiture until the molds are half-way full, freeze, and then por the confiture , then freeze for 24 hours
Later, in a bigger mold, pour the yogurt mousse until it is something like a third full, then take your inserts out the freezer and molds and quickly insert them inside the new molds, pressing until there is enough space at the bottom for you to put the cut madeleine bases, press in the bases until everything is flush, remove excess mouse, freeze for 24 hrs.
Meanwhile make decorations, once well frozen glaze the cake, with a small spatula place it on top of a shortbread base and put the decorations

[Anonymous No.14566517]

>>14566500
>Passion fruit Pâte de fruit
That sounds nice.

[Anonymous No.14567306]

[Anonymous No.14567703]

>>14530110
I made this guy's cinco leches cake but the caramel ended up being too sticky and compromised the structural integrity of the cake. How can I make sure it comes out more spreadable and scoopable instead of rubbery and stretchy.

[Anonymous No.14567865]

Mint chocolate and walnut bread.

[Anonymous No.14568125]

>>14567703
Add more cream until you get the right consistency. Alternatively use dulce de leche, mix with whipped cream in stages and use that instead

God, I want to punch his face so hard

[Anonymous No.14568183]

Going to make some cookie dough to freeze, leman muffins and might make a tiger loaf tomorrow.

[Anonymous No.14568320]

>>14567703
Just use a classic rich caramel recipe. Use butter

[Anonymous No.14568382]

I want to make some soft ginger cookies. Maybe drag some melted chocolate on top. Most recipes I've sorted through are ginger spice cookies/ginger snaps. I guess what I'm wanting might be more of a ginger sugar cookie.

[Anonymous No.14568437]

Peach pie or peach cobbler for all these peaches sitting in my freezer?

[Anonymous No.14568486]

>>14568382
https://www.youtube.com/watch?v=5NRorikjEvg

Adjust cinnamon and ginger as needed. There are various spices that help bring out the flavor. Finely ground pepper helps.
Chef John also recommends finely chopping candied ginger. I did this once for crunchy gingersnaps and they were the best cookies I've ever made. Tried the recipe again and the came out dense and softer, didn't spread as much and weren't crunchy.
I think for crunchy cookies, you add more baking soda and white sugar.

[Anonymous No.14568912]

>>14568437
are you looking for a delicious peach recipe that comes together in a snap? boy have I got the recipe for you!
https://www.youtube.com/watch?v=MB_uC-tfqOE
there's also a peach pie from a week or so ago if that's what you're feeling.

[Anonymous No.14569198]

>>14568486
I definitely want the ginger flavor to shine through. I ate a cookie today and had ginger ale right after which reminded me of the chocolate ginger candy I've had in the past. I want it to bite a little bit. When I make chocolate chip cookies I use more baking powder than soda and they come out nice and small and puffy so I'll probably switch out some of the baking soda.

Also I subscribe to Cooking Tree and I'm pretty sure I've seen this video before but apparently I forgot about it. They have some interesting videos but the only one I've made is the coffee bean cookies.

[Anonymous No.14569246]

>>14568382
https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/
Everyone loves these when I make them and eats them faster than chocolate chip cookies.
>>14568437
Peach galette? https://www.youtube.com/watch?v=hUgNhfTy1Oc

[Anonymous No.14569871]

[Anonymous No.14570671]

[Anonymous No.14571913]

Bamp

[Anonymous No.14571960]

Plan on baking (?) a humble bread pudding today.

[Anonymous No.14572207]

>>14568183
Finished the tiger loaf, muffins are in the oven, quick clean down and onto the curd and lemon* meringue

[Anonymous No.14572601]

>>14571960
Toasted the bread and let the raisins soaking in hot brandy.

[Anonymous No.14572781]

Dough in progress, lookin slick after 20min in the dutchess. Better pic when finished.

[Anonymous No.14573020]

>>14560916
>All sugars are carbs, but not all carbs are sugars.
All carbs, including fibers, are long chains of sugar.

[Anonymous No.14573102]

>>14572781
Nice scoring. Do you do it right after shaping? How'd you get the circular rings of flour?

[Anonymous No.14573140]

>>14566409
>Medovnik?
Yes.

>If I just choose one of those recipes, will I get the right thing?
Don't know but the recipe I used was pretty close to the cakes I ate there. Of course I don't remember which one it was

[Anonymous No.14573158]

>>14568125
I added both butter and cream and it turned out great. the biscuit was a little dense I may have just overbeat it. thanks for the tip anon worked wonders. love you.

[Anonymous No.14573601]

>>14572601
First time I ever made this. Next time I will arrange the raisins at the bottom because they inevitably fall there anyway.

[Anonymous No.14573845]

>>14573102
I've retarded it in the fridge since yesterday. Put on the oven and took out the dough to warm it up a bit as the oven got to set temp before scoring and chucking it in the dutch oven. I didn't think you could go TOO hot before but I believe a crust formed even while in a dutch oven with lid at around 270c so lowered to 250 and it looked better.

[Anonymous No.14573858]

>>14573102
>>14573845
Woops forgot to answer: How to get circular rings?
My banneton has that shape so simply flouring it before retarding gives the circles of flour.

[Anonymous No.14574095]

>>14573858
>>14573845
Looking good

[Anonymous No.14574270]

>Making good looking several step and assemble pastries
Damn, I thought I had the 'tism with sourdough bread. Shits not even close.

[Anonymous No.14574398]

>>14574270
Fucking impossible to get those things pretty. The furthest I'll go is a buttercream layer cake for my birthday, and it always looks like crap. Rustic/natural aesthetic is way easier and looks more appetizing imo.

[Anonymous No.14576248]

I never truly understood how fucking retarded the imperial system is until I started doing some baking. Why the fuck did our ancestors use this shit ass system over metric and why the fuck have we not changed it yet?

[Anonymous No.14576297]

>>14576248
I wonder if there are people who do complicated recipes with imperial volumetric measures, imagine measuring glucose by volume

[Anonymous No.14576482]

>>14576297
>1 1/5th cups flour, sifted
>sifted or packed?
>1 stick of butter
>all i have is a container of country crock, how many tablespoons is that?
>2 glugs of vanilla
>3 pinches sea salt, or 1 pinch regular salt

[Anonymous No.14577322]

>>14572207
Didnt beat the meringue enough I think, didnt just puddle out but maybe another 30 seconds or so. also didnt have a torch so baked them.
Taste nice though, nailed the curd

[Anonymous No.14577421]

>>14531893
Every time I've tried this they always just burn on the bottom and raw on top. How do you?

[Anonymous No.14577425]

>>14559228
based

[Anonymous No.14577434]

Last thing I baked that turned out visually appealing were Portuguese custard tarts. Shame the pastry goes soft after a day

[Anonymous No.14577836]

First time making a bundt cake this weekend. Inside is made of lemon poppyseed and the glaze is buttermilk & powdered sugar topped with lavender buds.

[Anonymous No.14578390]

I'm not sure if I'll ever bother making this again though. Not even close to a lot of stuff in this thread but enough for an amateur to pause.

[Anonymous No.14579076]

I'm >>14565526 and just cut into my bread after waiting a day. The flavor was almost perfect, strong complex pickle-like tanginess that really punches you in the face in the morning. The one problem is after chewing a bit theres this odd sickly sweet flavor that develops. I used this recipe
https://www.kingarthurbaking.com/recipes/sourdough-pumpernickel-bread-recipe
Was 1/4 cup molasses too much?
I also tossed these ingredients in because I had them, maybe they are the problem.
>1tbsp non diastatic malt powder
>half a thumb sized square of 100% dark chocolate
>1/6 cup vital wheat gluten

[Anonymous No.14579667]

>>14573845
No crumb shot. Loaf is dense, op is embarrassed.

[Anonymous No.14579708]

>>14578390
Oh god, I would fuck that. Look delicious.

[Anonymous No.14580170]

>>14530110
I haven't made these buns in probably 6 months, they turned out good I think but a bit large.

[Anonymous No.14580330]

>>14532153
>>14532032
overmixing will cause gluten to form in the dough. you can use a little vodka with your water in pie crust to hydrate the flour without causing gluten to form and making it tough. Also, putting tinfoil around the edges of the pie crust for half of the baking time will keep it from getting burnt and tasting bitter. here's a pie i made with tinfoil around it

[Anonymous No.14581106]

>>14541727
but I'm sure you tried your best, keep at it and I'm sure you can do better next time.

[Anonymous No.14581168]

>>14548230
how to cook that for cakes and candies, joshua weissman for breads (>>14580170
is burger buns using his recipe), food wishes is a good beginners channel, I don't really watch too many food youtubers.

[Anonymous No.14582117]

Is it possible to make a flexible and chewy cake as opposed to the crumble of a normal cake? Would I have to use a fuck ton of gluten and oil to achieve such a result? I'm talking like making something like naan bread or tortillas.

[Anonymous No.14582121]

>>14582117
I should also mention that I want about 75% less air bubbles in my chewy cake

[Anonymous No.14582148]

>>14582121
>>14582117
What do you want it for?

[Anonymous No.14582157]

>>14531695
you have to when you start growing your own wheat

[Anonymous No.14582160]

>>14582148
No particular reason other than the satisfaction that comes from eating a stretchy bread.

[Anonymous No.14582293]

>>14582157
Are you really growing your own wheat? Can I see a pic of your field if you do?

[Anonymous No.14582636]

>>14582160
stretchy bread is nice and thin though. i think a stretchy cake would be revolting

[Anonymous No.14583575]

>>14576482
>he can't google how many tablespoons are in a stick of butter
The most based move is eyeballing everything, anyway
>>14577836
Nice. How are the lavender buds?
>>14582117
Try using bread flour instead of all purpose, then overmixing. You could try making a cheese danish recipe, see how you like it, and adjust from there.

[Anonymous No.14583655]

>>14573845
Forgot to include crumb shot! So good as toast for breakfast!

[Anonymous No.14583821]

>>14583575
>eyeballing
>baking / pastries / confections
Anon...

[Anonymous No.14584061]

>>14583575

very floral but subtle on the taste. I might try steeping it in the milk next time before making the glaze

[Anonymous No.14584073]

>>14578390

anon you have a recipe? i'd totally devour that

[Anonymous No.14584137]

Does something like this exist for brownie tins? trying to streamline my process for a recipe i like

[Anonymous No.14584221]

>chill choco chip dough for 3 days
>brown the butter
>add cinnamon and espresso powder to add warmth and bring out flavours
>use finest dark chocolate chunks
>fresh baking soda
>make smaller cookies so they last longer, 27 total
>family devours them in less than 3 days. I only had 2.

I guess they were good. I couldn't taste the cinnamon or browned butter really. Aging helped the most, I think. They didn't spread enough and were kind of crumbly. Should I add an extra egg next time? We raise chickens so we don't get market-sized eggs. I should start weighing them from now on to make sure i have the right amount.

Do you add extra yolk or whites for moisture? doesn't too much yolk make them too dense? I want fluffy and moist.
It could have also lost too much moisture because I over-browned the butter. Lost probably 30g worth, and added that in extra butter during mixing. There wasn't an overly-nutty flavour, could hardly tell I added burnt butter (that I re-chilled before mixing with the sugar).
I also used very little white sugar. I'd say 70/20/10, dark/light/white. I will try making it 50/30/20 next time I think.

Family loved them, though. I will continue working on the perfect cookie.

[Anonymous No.14584266]

>>14567865
That looks and sounds really good.

[Anonymous No.14584317]

Made myself a olive oil chocolate cake. Is good

[Anonymous No.14584326]

>>14584137
You could try cutting some parchment to the proper size (assuming that isn't what you do already) or a foil sling, if you don't care about how they look.
>>14584221
Sounds delicious. I gotta try adding espresso powder.
I'd say give an extra egg a shot and see how it goes. It's hard to say without seeing how big the eggs are. I think both yolk and white will give you more moisture, but the yolk will lend itself to a more rich and dense cookie.
Your melted butter will make them less airy than a recipe with creamed butter. Hypothetically, I guess you could try cooling the browned butter to a solid state and then creaming it with the sugar, but that's going pretty far for 1 batch. Maybe as a last resort.
The lack of spreadiness is a necessary evil from chilling the dough - you could try squishing the dough balls a little bit before tossing them in the oven to change the shape a little. However I think adding moisture (be it egg or fat) to fix the crumbliness will also improve the spreading.

[Anonymous No.14584341]

>>14584137

[Anonymous No.14584421]

>>14584326
I did re-chill the browned butter this time. Some recipes say you don't have to, but this was a b*bish recipe (my friend said they looked the best from the thumbnails of the 5 videos I showed her, so I went with it), hence the extra salt and cinnamon.
I like to mix methods from different recipes to see what the outcomes are. I think re-chilling after browning worked better than leaving it melted. I'll add an extra 1/4th tsp baking soda and half an egg next time, and let the cookies sit at room temp for 15~ minutes before going in the oven. That should fix the previous issues.

https://www.youtube.com/watch?v=4u3244jOU6s
Is what I did once and they turned out actually very similar to the video. I liked them, they were just too big. Pic related.

[Anonymous No.14584730]

>>14583655
>Pale
>Thin crust
>Fools crumb
>100% white wheat flour
I'm baking bread for eating with butter, not for posting big dumb holes. While I don't have crumb for bread in question, pic related is the general goal in terms of gas pockets and height.

[Anonymous No.14584761]

>>14584073
I do but it's in Swedish and a frankenstein of several recipes I found online. It's also mostly in volumes. I can post the translated ingredients but you should probably get the method online. The only real difference from any sweet dough recipe with yeast is how you shape small balls you dip in butter, sugar and cinnamon before building it up inside a pan.

[Anonymous No.14584971]

>>14584761
You did well, Anon. I've only made monkey bread twice but it looks good!

[Anonymous No.14586005]

>>14530730
I never managed to get those to stay big like this. What's your recipe? Except for the rice cooker, since I don't have that.

[Anonymous No.14587068]

so i made some hoagie rolls yesterday, they rose well during both proofs but the oven spring was really shit. what are the possible causes? i'm thinking i had too much direct heat on the top and the crust set too early coz my oven sucks and the top element blasts heat, but what else can i look into?

[Anonymous No.14587134]

>>14587068
You could try putting some steaming water in the oven while they bake, either by spritzing them with a bottle or putting a pan of boiling water underneath them

[Anonymous No.14587163]

>>14587134
forgot to mention, i did do that (pan with boiling water in the bottom). does this all point to oven too hot?

[Anonymous No.14587174]

>>14587163
If anything I associate a hotter oven with more spring, what temp did you bake them at?

[Anonymous No.14587224]

>>14587174
dial said 350F (190 C) but I don't trust it, and I suspect the top heating element either runs at max power or is completely off. the tops of these fucking things are nearly black. the bottom is fine though.