So Im following this recipe:

Ingredients

Units

• 8 tablespoons of salted butter
• 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour (6.75 ounces)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (but I always add a little extra)
• 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

And here's the thing. The texture of the cookies pre-baking was perfect; not too sticky but able to hold their shape.

However when they came out, I had 2 issues: 1, they werent very crunchy, but I assume that's because I didnt let them bake long enough. And 2, they were kinda... flavourless, so how would I go about fixing it? Because I assume adding sugar changes the texture, so then I'd need to adjust the other ingredients, but then its like that image of a snake chasing its own tail where nothing gets changed?

I recently bought some peanut butter powder, which is usually used for protein, but I think it could make some excellent peanut buttery cookies, biscuits, or batter.

Has anyone had any experience using it? I have a regular and a chocolate version (same as the regular, just with added cocoa powder).

made some chocolate chip pumpkin bread for the first time in a while and it turned out like this. the recipe called for one can of pumpkin puree, 3/4 cup applesauce, and 1/2 cup grapeseed oil which i did not have and substituted for 1/4 cup softened butter (it was not an exact substitution bc the batter was already pretty wet and i didn't anticipate adding less liquid could lead to... this?). no idea what happened. baked at 350f for close to 1.5 hours. had a little nibble and it was a bit sticky. toasted half a slice and it seemed fine, but didn't get any "breadier".

edit: double checked the recipe and found where i went wrong. totally thought it said "1 can pumpkin puree", 1000% says "1 CUP pumpkin puree". definitely put double the pumpkin in there LMAO. my bad. not sure if it's salvageable atp.. thank you to everyone who commented tho, at least i learned about butter to oil ratios 👍

While baking brownie is it okay to make powdered sugar (by blending regular sugar, of amount as per recipe) and add it to the eggs instead of granulated sugar? In my area it’s hard to find super fine sugar, and regular granulated sugar doesn’t seem to dissolve well and is present as granules in the baked brownie. Will adding sugar as powdered form ruin my brownie? Note that since I powder sugar myself there will be no cornstarch or any other anti-caking agent in it. Just sugar the same mass as given in recipe.

Recipe:
200 g of dark chocolate
125 g of butter
Instant coffee powder
2 eggs
95g of fine white sugar
40 g brown sugar
1 egg yolk
1 tbsp vanilla extract
65 g of all purpose flour
40 g of dark cocoa powder

I just bought a Kenwood Titanium chef baker XL, and i dont understand what the max weight limit is for breaddoughs. Is it 2.56 kg or 1.6 kg? It says that maximal capacity is 4 kg, but i tried making a dough around 1.8 kg, and the machine stopped working and gave a E27 error code.

I've made focaccia a few times and every single time, the bread is perfect but the toppings are burnt. I've tried pushing them in deeper and coating them in olive oil before putting them on the bread but it doesn't seem to work. it still ends up a little burnt at least. im going to make it again soon and I wanted to know how I can prevent this. should I coat them in more olive and push them even deeeeper? or should I do something else? also can I use caramelised onions? I've only ever used raw onions, im afraid they'll burn even more... I just wanna have some focaccia with heaps of onions, help would be appreciated :)

Is it possible to make pizzelles without a pizzelle maker?

Is there anything I can use until I can afford to buy one?

Hi everyone!

Recently, I've made brown butter chocolate chip cookies using the recipe by Scientifically Sweet (https://scientificallysweet.com/the-best-chewy-brown-butter-chocolate-chip-cookies/#recipe) and they turned out WONDERFUL when it comes to their shape and texture (gooey center, crispy edges).

The issue is, despite having used brown butter for a rich, caramel feel, the overall taste seems...a bit bland, even slightly "stale", lacking intensity. I can't pinpoint which ingredient may be the cause, or what I could add to improve the taste.

The only thing I've modified in the recipe was using unsalted butter (and adding more salt), reducing the overall amount of sugar by ~30 grams, and using semi-sweet chocolate of average quality.

So, is it the ingredients that I'm using, the lack of something, or just the recipe itself? I'm not an experienced baker, so any advice would be greatly appreciated!

(Note that I'm located in Poland and I get my products from regular stores. If it helps, I can list the specific ingredients.)

I have a ton of cake and bread flour and plan on using them 50/50, any known issues with this plan? I make brownies and cookies. For my occasional piecrust I will still use AP. Any and all advice appreciated.

What do you think caused this ??? This is the Hershey’s Chocolate Cake Recipe that’s on the back of the cocoa box.

Update Thanks everyone for your help!!!! I made a second attempt and I'll insert a new pic. Some of the split and the spiral looking one was the leftover so done care too much. The bottoms came out dark and that's because I panicked and added an extra minute. Taste wise they are decent but too "dense?" for my liking.

Help! I wanted to make a Churches Chicken dupe of the honey butter biscuits. Instead of flaky, layered goodness, they came out tasting like nothing and like a thick brick lol. I think needing is the part that gets me but I'm unsure. Also, does it matter if the butter is salted/unsalted or is that a preference? I shredded frozen salted butter into the floor mixture.

Here's the recipe I followed:

For the biscuits

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 teaspoon cream of tartar

1/2 cup cold butter diced

2/3 cup milk

For the honey butter

4 tablespoons butter

1/3 cup honey

Instructions

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, salt, sugar and cream of tartar. Cut in butter until the mixture resembles cornmeal. Add the milk and mix well. Knead dough about 15 times.

3. Divide dough into 1/4 cup size portions. Roll into balls and place on prepared baking sheet. Pat to about 1/2 inch thickness.

4. In a medium saucepan, combine ingredients for honey butter. Bring to a boil, then remove from heat. Brush biscuits with a thin layer of honey butter.

5. Place in oven and bake for 10-12 minutes, or until golden brown. Remove from oven and brush immediately with more honey butter before serving warm

First ever attempt at doing a crumb coat and attempting a smooth buttercream layer! Obviously I’m decorating on top of this too!

I’ve tried and tried to get it smoother but can’t! I’m thinking some possible things:

1. Buttercream wrong texture? Does it need to be thinner / smoother? I tried the method of heating part of in microwave but still didn’t work
2. Technique - I know this will come, however anytime I tried to do a back and forth motion with angled palate knife it wasn’t smoothing it just making it worse! Same with the comb

/ scraper

1. ! I’m filling in with the knife and going over with the comb but it’s coming like this
2. Tools - only had a small angled one.
3. When I’m using the comb, it just seems to be picking up the cream.

I’ll post the finished product later!

As I said, I’m a complete beginner - only baked one cake before last week which didn’t have a buttercream layer on the outside so please be kind!

I don't understand the appeal of browned butter. People say it adds a nutty flavor but that's...not really the flavor I taste. Even if it was, why not just add a nut extract?

Is it just the latest fad like sous vide was a few years ago? Or did I miss an episode of some Gordon Ramsey show where the six-year-old impressed all the judges with her deconstructed brown butter peach cobbler with a butternut squash reduction?

I've tried it in a few different cookie recipes (choc. chip, etc.), but I didn't feel like it made any of them better. It wasn't horrible, just... unnecessary. At least in my opinion.

Is there a recipe/food that absolutely needs browned butter? Or can I just go back to lazily using regular ol' butter in all my recipes? Thanks

I have done this before but on a smaller scale and it worked fine. Worked fine as in when I removed the dates from the fridge the Nutella wasn’t sticking to my hand and I was able to transfer it safely from one pan to another. This time the ratio is off or i don’t really know but my dates are sweating. I’m short on time and candy melts isn’t an option at the moment. Do I add more coconut oil to the Nutella and temper it (microwave at 10s intervals and mix method)

I used 2 cups of nutella and 3tbsp of coconut oil approx

Any way to fix this appreciated!!!

I'm sure I followed the recipe below pretty much correctly but the filling portion all melted out and made a hard candy type texture at the bottom of the buns. I say pretty much because my buns were still basically uncooked at 8-10 minutes. I had to cook them for about 22-24 to get them cooked and even get close to the color in the picture. I've seen in other recipes where laminated/filling type doughs are chilled one more time before baking. Could this have helped or is it my oven? I'm also wondering if I put too much filling in but it seemed like basically none of it stayed in the bun.

"Recipe:

VANILLA RHUBARB BUNS

Weight per bun: 100g

Yield: 25–30

Dough

500g nonfat milk

1100g all-purpose flour

200g sugar

200g butter

5g ground cardamom

70g fresh yeast

15g salt

Filling

300g very soft butter

250g sugar

10g vanilla paste

3g salt

Simple Syrup

150g sugar

150g water

Rhubarb Jam

300g rhubarb, cut into chunks

150g sugar

A couple strawberries or raspberries, optional, for color

Lemon juice to taste

Instructions

Into the bowl of your stand mixer, pour the milk, butter, flour, sugar, salt, cardamom, and fresh yeast (see note section if using dry yeast). Mix on low speed for 5 minutes, then medium/medium-fast speed for about 20–40 minutes or until the dough is shiny and elastic.

To see if the dough is ready do a window-pane test. Take a small piece of dough and, with your hands, stretch it. If you can make it so thin you can almost see through then it is good to go!

Turn the dough out of the bowl and shape into a rectangle(ish). Wrap the dough in plastic or place on a parchment-lined tray in the fridge for about an hour.

While the dough is resting make the filling by mixing the butter, sugar, vanilla paste and salt together in a large bowl. This is easiest if the butter is well softened. Do not refrigerate after mixing. The filling needs to be room temperature.

This is also a good point to make the jam. Place the rhubarb and sugar (and the strawberries/raspberries if using) together in a pot and place over medium heat.

Cook the jam, stirring occasionally, until the mixture all the rhubarb has disintegrated and the mixture is thick.

Season to taste with lemon juice and let cool.

Make the simple syrup by boiling together the water and sugar. Let cool.

Once the dough is chilled, roll into a large rectangle, it should end up being about 1cm (⅜ inch) thick.

Spread all of the filling onto the dough, going all the way out to the edges.

Fold the top third down and fold the bottom third up, forming one long three layer piece of dough.

Roll it out once more time so that it is an even thickness and about 2–3 cm or ¾–1 inch thick.

Cut into strips each weighing about 100g.

Take one strip at a time and twist it into a rope then swirl it around itself creating a circle and place on a parchment lined baking tray.

Cover the buns and let rise until doubled in size.

Once proofed press down the center of the bun and fill with about a tablespoon of jam.

Bake immediately in a 200°C/400°F oven for about 8–10 minutes or until golden brown. Rotate the tray at the 5 or 6 minute mark to avoid overbrowning.

As soon as the buns come out of the oven brush with simple syrup.

Notes:

This recipe makes around 25–30 buns but can be cut in half. Do note that a smaller amount of dough will be harder to roll out and harder to twist into a pretty shape.

The flour I use has 10% protein, it is categorized as an all purpose flour. You do not need to use bread flour in these buns. Check the amount of protein in your flour. In the US some all purpose flours edge towards being bread flours. For example, King Arthur’s AP flour is 11.5% protein! All that protein is really thirsty. The higher the protein the dryer your dough is likely to be. If using a higher protein flour add 50 extra grams of milk.

You can use buttermilk, water, or even your favorite alternative milk (oat, soy, etc.) in place of the milk. Just make sure it is low to nonfat.

Here is how to use dry yeast instead of fresh yeast. Scale 23g dry yeast. Heat the milk until warm. To check the temperature, stick your pinky finger in it. If it is too hot for you it’s too hot for the yeast, it should be the temperature of a cozy bath. Whisk in the dry yeast. Wait 10 to 15 minutes or until you see bubbles and activity. If it has been 30+ minutes and you see no bubbles or activity throw your yeast out, buy new yeast and try again. If your yeast is good to go then throw it in the stand mixer and follow the recipe as above.

Listen I know what you are thinking 30–40 minutes of run time in the stand mixer?? That’s insane! But that’s what the dough needs. Most Kitchen Aids simply can’t handle that. Turns out Kitchen Aids are not made for heavy things like bread doughs, they are made for light fluffy things like cookies, cakes, and meringues. Just do your best. If your dough hasn’t reached window pane and your machine is giving up, your buns will still be fine, they just won’t be as chewy and fluffy and they will be harder to shape.

But can you mix the dough by hand? Sure. If you’re a sadist who doesn’t like fluffy buns. I am sorry to be the bearer of bad news but it is almost impossible to get a dough like this to pass the window pane test when kneading by hand. The machine works the dough so SO much harder and so much longer than most people have the energy for. So yeah, you caaaaan mix them by hand. But it will be a long hard process and your buns will probably never be any better than just ok texture wise.

You can use any sort of vanilla in the butter filling. Vanilla sugar, extract or a scraped bean will work great. I like vanilla paste because it gives an intense amount of flavor and pretty vanilla flecks without being as expensive as vanilla bean. Use whatever you prefer.

These buns can be made with any sort of jam you like, homemade or store-bought.

Swedish rhubarb is often very green so I like to add a couple strawberries or a small handful of raspberries to my rhubarb jam to improve the color."

It’s the right thickness for me so I’d like to keep that but do away with the splitting

Hello! I am celebrating my birthday with an Ina Garten themed party and want to make her lemon yogurt cake as my birthday cake. https://barefootcontessa.com/recipes/lemon-yogurt-cake

The traditional recipe is made in a loaf pan, but I need to serve it to more people than that will allow. Do you think I can just double the measurements and bake in a bunt pan? What should I do for baking time, will that remain the same? Thank you so much in advance!!

Presently proofing white bread dough. Is it possible to cover too tightly? All I have to cover is plastic wrap, and I have been struggling with ensuring it's air tight. To ensure this one is air tight, I wrapped it twice. However, now I'm worried it's going to be too tight for the dough to rise freely. What should I do?

Any room for improvement here? The bottoms stuck to the mat after taking them out of the oven. I think the texture was right, crisp exterior and chewy-ish inside, so I'm not sure if they were underbaked or this is a problem with the baking mat.

recipe used:

• 3 egg whites
• 50g granulated sugar
• 200g powdered sugar
• 120g almond powder
• 1/2 tsp cream of tartar

This past weekend did a cherry cobbler and followed a recipe. It called for melting the butter while the oven heated up with the butter in the dish I was going to use. Did that, took it out and then added my batter on top without mixing and then added the cherries on top of that without mixing, per instructions.

It came out tasting great, but the sides were really hard and chewy. Not sure what I did wrong. I want to make more cobblers in the future and avoid this. Luckily it was just for funsies

Any help is appreciated!

https://www.allrecipes.com/recipe/72815/fresh-cherry-cobbler/

i have made a few tries of banana bread now, altering the baking pan. they taste good and the recipe seems standard. but for some reason my bread is always moist, reminiscent of uncooked dough and not fluffy. what can i do to achieve what im aiming for?

the current recipe:

2 big bananas

113g browned butter

150g sugar

1 egg + 1 extra yolk

180g flour

1 tsp baking soda

Vanilla

3 tablespoon milk

→50 mins 180°c

I know that sounds crazy xD but hear me out.

So as you can probably tell, I'm not really knowledged in baking beyond following a recipe. I made a variation of a very simple vanilla cake, the variation being that it's vegan with vegetable butter, almond milk and an egg replacement powder my mom recently found. Idk if it's because of those changes or if the cake is just naturally like this (first time making this recipe), but it's really sweet.

It's already baked like the title says and I wanna make cake pops with it. Due to the fake egg stuff it's really sticky and moist and I wouldn't need to mix in buttercream to make the balls for cake pops.

But again, it's really sweet so I wanna try to make something to minimize that sweetness. And I thought maybe someone who has more experience with baking has an idea what I could do to like mix in and combine with the cake to dampen the sweetness. Idk maybe there's some type of buttercream or whatever I didn't know about that could achieve that.

My best idea rn is making another smaller cake without any or just a little sugar and then combining them 🙈

Any suggestions?

(Link is the recipe I followed, picture is the changes I made)

https://youtube.com/shorts/ZA40sdvuovs?is=6FKmZ3UFIzOAsjJt

Made Madeleine batter and filled up two pastry bags which I tied shut. How many days can the batter last unopened in the fridge safely? Planning to bake one up tomorrow and leave the other in the fridge for several days…

I added dried active yeast to warm milk 15 minutes ago, but am unsure whether it has foamed up enough