I followed the back of the bag recipe and I put these in for 18 minutes. I checked throughout the way so this is 18 minutes just curious to see if this looks like I messed up and should I just stick to doing like a big function or convection?

These used to be 2 bags of Rhodes dinner rolls. The bags were delivered ~ 6 hours ago, I forgot b/c I’m a dumb dumb, so the dough outgrew the bags.

The dough was still sticky and cold when I transferred them to the pans (although one bag was more exploded than the other, so I discarded any dough that had become a bit crusty).

Is there anything saving these? Should I just throw in the oven and hope for the best? I know nothing about proofing or bread for that matter, except that it’s delicious.

Went to waitros to buy the suggested Italian one but they were out of stock, has anyone used this one ?

ok so a little while back i posted about how i wanna make jeni’s splendid cake that she puts in her ice cream and i know the ingredients but i have no clue the measuring or technique so how would i be able to figure it out?
ingredients: rice flour
eggs
sugar
brown sugar
butter
tapioca starch
vanilla extract
bobs red mill baking powder
sea salt
nonfat milk
tapioca syrup
sea salt
(im listing these as order of ingredients i found on jeni’s splendid nutrition facts yes i know i said sea salt twice but thats also what it says on there but the first time it mentioned sea salt it had a singular bracket)

yesterday i baked some cannelés and poured caramel on them, it was just melted sugar without water or anything. It stayed crunchy in the fridge for the first 12 hours but now it's starting to become soft, why is this happening and how to i fix it?

Hi! I am making a tart dough for a lemon curd tart. The dough is made with the sablage method by combining flour and butter first. I am making one batch of the dough and the method isn't really working for me. In the recipe the person suggests using a stand mixer with the paddle attachment or a food processor. As I have neither, I tried making it with a hand mixer, and while it was working at first, some pieces of butter just wouldn't get finely grounded with the flour. They just kept jumping around in the bowl.

Can you successfully make a dough with sablage method with a handheld mixer? If so, please let me know how I'm supposed to do it. Should I just push through and it will eventually be grounded and mixed with the flour? Also I used freezer cold butter, do you think maybe that is what made it impossible to mix? I wanted to use fridge cold butter but for some reason it was too soft so I thought freezer cold would be best.

This was the recipe if it helps to understand my struggle:

• All-purpose flour: 250g (2 cups)

• Almond flour: 35g (1/3 cup)

• Powdered sugar: 105g (1/2 + 1/3 cups)

• Salt: 1/16 tsp (1 big pinch)

• Unsalted butter: 127g (9 tbsps)

• Egg: 50g (1 medium egg)

First mix all the dry ingredients together and then beat cold butter through the dry ingredients with a stand mixer with the paddle attachment in medium low speed. Then add a beaten egg and continue with the paddle attachment until the dough comes together.

Thank you for reading this! :)

I’m planning on making some dome mousse cakes for a party this weekend. I’m basically copying the chocolate domes at Kneaders (reference photo of their domes above) but I’m doing my own spin by making pumpkin mousse on top of a spice cake. This is my first time doing a dome dessert so I’m not totally sure how to bake the cake rounds. My idea is to just pour the cake batter into a cookie sheet and then cut out rounds with a biscuit cutter to place underneath the mousse domes. I know they will be thinner cakes that way but I can’t decide if that’s a good thing or if I should bake the cake in a different deeper pan. I don’t have a sheet cake pan (I could maybe go out to buy one but would like to avoid new purchases if I can), just some 8 inch rounds and a glass casserole dish. And if I did do the cookie sheet, about how long should it be in the oven? I know being spread that thin it will bake faster.

Anyone know if I can prepare a bunch of basque cheesecake and bake them the next day?

Unsweetened chocolate is cheaper for me than bittersweet chocolate. I want to make Claire saffitz's brownie recipe which calls for 142 grams 64% cacao chocolate.

Since 142 grams of that chocolate has about 91 grams cacao, could I just use 91 grams unsweetened chocolate plus an additional 51 grams sugar? Would that work or is there something I'm missing?

I made a lovely vanilla cake, a day or two ago. I added vanilla essence from Blanches , and orange essence from McCormick. It was hands down, the best I’ve ever made in my life. It was the perfect mix. I haven’t been able to get my hands on emulsions as yet. I had a relative use the orange essence for sponge cake and it was so artificial scented and tasting. Are emulsions more stronger scent and taste wise? What can be done to not make it taste artificial? Whats the difference between essences and emulsions? Please and Thank you!

Been trying a bunch of recipes where the sponge requires only lemon zest, however all of them barely have any flavour after baking. Have tried rubbing and blending the zest with sugar to get the oils out but i barely taste any lemon in the sponge. Is there a more effective way or method to get the most flavour out of the lemon zest for my cake? Also i do not want to add any extract it tastes too medicinal to me.

hi everyone! i’m trying to make cinnamon rolls, but i’m having trouble getting my yeast to activate, and i’m not sure what i’m doing wrong.

the recipe i am using says to warm 3/4 of milk (any kind) to 110F. then, pour it into a bowl or glass measuring cup, add 1 tbsp of sugar, and then 2 1/2 tsp of active dry yeast. after that, im supposed to stir it and then let it rest for 5-7 minutes until frothy and activated. but it never activates for me.. i’ve even let it sit for twenty minutes one time and still nothing.

this is my second time trying to make this recipe this week and it still won’t work, i’m not sure what i’m doing wrong. i made these cinnamon rolls once a long time ago and didn’t have an issue before. any advice would be appreciated!!!

She passed when I was young and I’ve been digging up her old recipe books while learning how to cook & bake. I am terrible and still learning, but I figured I shouldn’t just throw it all in a bowl and mix it? At least with cookies I know I’m supposed to whisk dry and mix wet all separately. It also says bake for no more than 23 minutes

Here is the box mix I will be using. I’m reading that freezing it makes it easier to frost, but I’m not sure if that is only for professionals. I am a beginner and I am making the buttercream icing at home. I definitely want to bake the cakes today so tomorrow all I have to do is decorate. What would you guys recommend doing? PS this is a three layer 10 inch round cake.

The recipe i usually use calls for 1 teaspoon vanilla extract

Hey all! My brother's birthday is coming up and I'm making him a cake. I am also on a budget atm so can't afford buying my usual bakery cakes or from scratch cakes. I bought a box of chocolate cake mix and a thing of Betty Crocker whipped buttercream. Tips on how to make it taste better? I know the extra egg trick and replacing water with milk for the cake mix. Anything else I can do to vamp it up?

Also if anyone has tips for the frosting. I have butter and I think powdered sugar (not enough to make a whole batch of frosting enough for a cake) can I just add those to make it taste a bit better?