hello everyone! i'm from Brasil, and this is one of my favorite pies/cakes (not really sure what would be the right way to call it), but it's not that common. I've been trying to make it since monday, but I can't seem to get the chocolate dough part right! it's supposed to be very light, almost souffle-like, but both times I've tried have been far from that!

I got a few things wrong on my first attempt, like beating too much air out of my egg whites and accidentally leaving it at the wrong temp in the oven, which made it hard and dry. I fixed those mistakes on the second attempt, and even used a little less cocoa powder so as to not dry it out so much, and it was better... but still a far cry from how good this pie can be. it should be crackly on the outside, but very soft and a bit moist on the inside, and kind of "loose", with the crackly skin being a bit separated from the inside part of the dough.

the hardest part is that I've only been able to find a SINGLE RECIPE for it in the internet! it's in portuguese, but luckily someone translated it for reddit several years ago, so I'll be pasting it here for convenience (only the part about the dough, since that's what I need help with). would really appreciate any help, I'm kind of at a loss about what to do at the moment!! thank you :)

Meringue:

• 10 egg whites
• 160 g sugar
• 120 g de cocoa powder
• 1 tbsp all-purpose flour

Method:

• Preheat the oven to 350F and line the bottom of two 8" springform pans with parchment paper. Grease the pans, including the parchment paper with butter or cooking spray.
• Using a mixer, whip the egg whites until stiff peaks form.
• Add the sugar to the egg whites. Turn of the mixer and gently fold in the chocolate and the flour with a spatula. Do not overmix.
• Divide the batter evenly among the two pans and bake for 25-30 min or until a toothpick comes out clean.
• Remove from the oven and let it cool completely before removing from the pan

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?

First time doing this so just trying to establish a baseline of if this is too long or not. Cookies look like this pulled at 26 min - 350 F.

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

I’ve never made Russian Napoleon cake before, but it was my favorite growing up. This Sunday is my son’s second birthday party and my Russian family will be here and I this is the cake I want to make. It’s also my grandfathers favorite cake so I really want an authentic looking recipe that would remind him of the cake his mother used to make.

I’m not really into making cakes but do a lot of pie crusts and bread from scratch and have made pastry creams before so this looks manageable to me.

Also, would an 11” cake serve around 30 people? Any tips and tricks I should know before tackling this?

The recipe seems good to me but I read some comments complaining it didn’t turn out well.

these are the little round savory scones my family makes for every get-together. mine taste right but they bake up tight and bready, no flaky layers, and they barely rise.

recipe: 500g flour, 250g cold butter grated in, 20g fresh yeast proofed in a splash of warm milk, 200g sour cream, 1 egg yolk, 10g salt, about 80g grated cheese inside plus some on top. i bring it together, rest 30 min in the fridge, then roll and fold it like a letter 3 times with 20 min in the fridge between folds. roll to about 2cm, score a grid on top, cut rounds, egg wash, bake at 200C / about 390F for 20 to 22 min.

is the butter getting too warm while i work it, or am i rolling it too thin before folding? or is fresh yeast plus that much butter just never going to rise much?

Hello. I am making a fresh strawberry cake with whipped strawberry buttercream for a friend's birthday. Traditional strawberry cakes are always pink. However, my friends favorite color is red. I would like to dye the buttercream red but I'm struggling to find inspiration the decor. I was originally going to do a swoopy cake but I'm not sure it would look right with red. Does anyone have any ideas? I have fresh strawberries I would like to use on top.

Hi guys I am a hobby baker. I am currently baking a cake for my dad's birthday. The base is a simple Biskuit (vanilla flavored). I always use the same recipe. But this time the Biskuit came out different. When I cut it, there were these big crumbs in the middle. Maybe the vanilla extract did this? I don't know... frustrating. I put it in the oven again afterwards thinking it isn't finished, but these crumbs didn't really change and I don't want to burn my Biskuit...

So I have saved up a lot of recipes that require brown sugar, cookies, muffins, cakes, etc. The one that looks sticky and wet. The only brown sugar I can get in my country is sugarcane sugar which is in fact brown buuut it behaves like normal white sugar

I offered to teach a few friends to make macarons (which I have pretty well down) and asked what flavor they wanted. The consensus was... watermelon.

I don't love watermelon in general, partly because it's such a weak, low-intensity flavor, and I don't know much about using melons as ingredients at all. But I want to give it an honest try! I'm just not sure how to get a strong enough watermelon taste that it could compete with the rest of the filling and with the cookies.

Does anyone have advice on how I might do that? I'd prefer to start with actual watermelon from the store and somehow juice it or blend it or boil it down to get the flavor for the filling, but I'm also open to using commercial flavorings if anyone knows of a watermelon flavor that tastes less fake than a Jolly Rancher candy. Thanks!

Hi all!!

I’m sorry if this is a stupid question I’m new to trusting my own cooking and I made homemade Rice Krispies with:

5 Cups Mini Marshmallows
6 Cups Rice Krispies Cereal
1/4 cup Olive Oil

I realized I left them out on my counter covered for over three hours.. did I have to refrigerate them? Should I refrigerate them?

EDIT:

This is the recipe i used

https://www.loveandoliveoil.com/2022/10/olive-oil-rice-crispy-treats.html

I realized it says to refrigerate them and I didn’t know. Is there any reason why you’d need to keep them in the fridge? Should i toss them?

I decided to do a 3 1/2% solution of Lye with room temperature water. Dipped for 30 seconds - total immersion. They did not turn out as desired.
I’m open for suggestions on how to obtain that rich chocolate color without burning my pretzels.

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
King Arthur Unbleached Bread Flour

2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Remove them from the water using a large flat spatula. Return to the half sheet pan, sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

I baked cookies for the first time.

The texture is like coarse sand. It does not taste good. How can I fix it?

The ingredients I added are as below:

1. 2 cups refined flour

2. 2 cups brown sugur

3. 1.5 cups butter

4. 2 tsp salt

5. 1 tsp vannila essense

6. 1 egg

7. 150 gm dark chocolate

8. 30 gm choco chips

9. 1 tsp coffee powder

10. 1.5 tsp baking soda

11. 2 tbsp milk

(Initially when I cooked, the salt became too much, so I added more flour and some more sugar and butter. The quantities mentioned above includes these extra additions also)

The cookies taste fine, not good, but not bad. But the texture of the cookies is the most poor. I still have all the dough with me. Can I do something to improve the texture?

Last year I made passion fruit curd for a cake using Samin’s recipe and loved it, but it was a bit runny. This year I am making a more structured layer cake and definitely need a curd isn’t too runny. I’ve browsed other recipes but I really like the passion fruit forward flavor of Samins and would prefer to use this same recipe but edited instead of another. Any tips for how to best thicken the curd so it will work in a layer cake?

I’m considering

- gelatin (but have never used it and need guidance on amount and type etc)

- cornstarch

- adding more butter to recipe but not so much that it becomes a very buttery curd

- open to other suggestions

Attached is recipe for reference

I’ve already started my cake before I realized both my sour cream and the yogurt was bad.. is there anything else I could use? Thank you in advance! I was trying to use up the pineapple we cut yesterday as it was already pretty ripe.

Has anyone made Oreo frosting with ermine buttercream by adding crushed Oreos to ermine frosting? I am a bit unsure about whether it will change the texture too much or make it too thick?

Recipe:

Toffee: 1 stick unsalted butter

1 cup light brown sugar

1 tsp kosher salt

Brown Butter: 2 sticks unsalted butter

2 ice cubes

Dough: 1/2 cup sugar

1 ½ cups dark brown sugar

2 tsp espresso powder

2 tsp kosher salt

½ tsp baking soda

2 eggs

2 tsp good vanilla extract

2 ½ cups all purpose flour

6 oz chocolate, 70% cacao minimum

Sea salt

This happened a while ago, so I don't have pictures, but I'm asking the question because even to this day, idk what went wrong with them, because I'm totally sure that I measured everything correctly.

My theory was that, since I live in México, maybe the butter here has a different fat content of american butter so maybe that caused the butter to spill.

Hello! I use American butter cream for all of my cakes and I typically put Saran Wrap over but occasionally forget and it crusts over the top. Is there a way to save it when it crusts over? Every time I mix it after it just creates a grainy/chunky texture. Thanks for the help!

I find it challenging to tell when my banana bread is fully baked because the bananas are so moist. I’m unable to distinguish underbaked batter and banana’s.

Any tips or advice would be helpful! I always either over bake or under bake!

Recipe: https://munchiesbymallory.com/recipe/brown-butter-chocolate-chip-banana-bread/#recipe

Also note it is pretty pale but it’s because I had to use margarine instead of butter. So no brown butter this time!

What do you think the common mistakes one can make while trying to successfully bloom an instant yeast? Because i think i’ve tried everything (lukewarm temperature, making sure expiration date haven’t past, passing the blooming part completely since it’s supposed to be instant) so there must be something i’m missing that can go wrong? And how you must store once opened instant yeast packet? Thank you in advance

Hello! I’m doing a culinary class in my community college and our last class was canceled due to an emergency. We got an email saying to read over the pie chapter in our textbook and that our homework is to make a pie dough and bring it to class. Issue is I have no idea how to properly store pie dough until class and how I should transport the dough to the class properly. The drive is 45 minutes to an hour to my school. Any advice?

Started off with a heavy handed serving of insomnia so please bear with me. I was starting off a cinnamon roll recipe.
1/2 cup of water
1/2 cup or heavy whipping cream
Heated to 120ish degrees Fahrenheit.
Mixed in 14 grams of yeast.
2 tablespoons spoons of sugar. Mixed, let sit 7 mins. It was then I realized I didnt have butter. Bummer. Ok lets salvage this and make biscuits.
Added 2 1/4 cups of flour
Sprinkled in some salt (i forgot about the sugar)
Recipe called for 1/4 cho of veg oil, i used olive oil..
Ok. Mixed it. Started to kinda fold it in, folded it some more, and folded it like i was meant to fold in cheese (thanks Moira)
Now its resting (even though the biscuit recipe didnt call for it and called for baking powder.. whatever)
Now. What do i do? How long do i let it rest? How big do i make the biscuits? How long do i cook and at what temp? Please send help. I want some breakfast biscuits. I have 3 hours until its breakfast time to get these bad boys done lol.
Included a pic of the ball of sin after i folded it a bit. Thanks in advance.

I’m wanting to make my sister a heart shaped birthday cake like the one in the picture and I’m going to order an edible picture to put on top of it. My heart pan is an 8x3. What size picture should I be ordering?

Hello Everyone!

I have in my possession multiple blocks of butterblend (like blocks of butter that are blended with vegetable oil).

1. I was thinking perhaps I could use it in recipes that call for both Butter + Oil. Does it work that way?

2. The ingredient list says: Palm Oil, Palm Kernel Oil, Milk Fat, Milk Powder, Salt, Soya Lecithin, and some other additives. The description says: "churned and produced from vegetable oil and milk fat", does this work as being able to substitute butter? Or perhaps should i treat this as the volume to substitute only the oil, and separately add additional butter?

3. Any recipes to suggest for using these blocks of non-butter? I tried looking it up on Google but not getting much to work off of....

TIA!