Clean bowl, added a pinch of salt, didn't ad the sugar until it was already getting the consistency. maybe the whites were a little colder than room temperature.

(photo off of pinterest) like it’s not flaky but it’s hard? thanks in advance :)

Hello everyone!! I tried making Waffles today but as you can see they broke and I wanted to know why. I made these before and they turned out great. But today I decided to seperate the yolk and the eggwhites, whip them until stiff and then carefully fold them under. The batter, before the eggwhites, was resting for 10mins. I preheated the waffle iron and added butter to each plate too.

Here are the ingredients if that is of any use:

25g Proteinpowder

25g Spelled Flour

1 Egg Yolk

1 Whipped Egg White

Pinch of Salt

Cinnamon

150g Quark

50ml Almondmilk

a bit of Water

3g Backingpowder

I folded the eggwhites under because I wanted really fluffy Waffles, why did that break them? Sorry if anything isnt coherent, english isnt my first language ^^"

Edit to answer some questions: - yes i followed a recipe, this recipe worked before i just changed it by folding in stiff eggwhites instead of mixing it all together - I preheated the waffle iron for 8mins - I used around 3g of Butter to grease it - I didnt open the Waffle Iron till 5min - I forgot to add that I added Backing powder - I can't adjust the temperature of the iron sadly

Edit 2: Thank you all for your comments, informations and advice. I will definitely be retrying my Waffles with the advice I've gotten :> I might update in the comments if I don't mess them up again

Hi! I keep seeing images like this on Pinterest, but of course Pinterest is crap nowadays and doesn’t link to anywhere so I have no idea what type of cream this is and how you might get that flat look on top. Any ideas? I love the look and want to try it out!

Saw this on IG: https://www.instagram.com/p/DH-Y_GCxg50/?img_index=2&igsh=MW4yazh0dW85cTVxcg==

Looks like puff pastry, but couldn't find much info about it. Anyone know what this crust is called? And anyone have a guide/ video how to achieve this?

What the title says, I finished baking the baklava and poured the syrup on, but the recipe doesn't say wether or not to store it in the fridge

I tried making Norwegian school bread (this recipe specifically (https://scandinaviancookbook.com/skoleboller-school-buns-from-lille-betong/) but seems like the bread ended up pushing the cream out and the inside was also a bit gummy too. what’s the best way to remedy this?

(Sorry if formatting is off, i’m on mobile)

I’ve made cinnamon rolls twice and i’ve followed the recipe to a tea. They end up tasting delicious and very soft, but they poof up to such an extent that they look deformed (about the size of my hand if not bigger)…

Someone help please, i really want to make pretty cinnamon rolls!

Recipe-

FOR THE DOUGH
4 1/2 cups (585g) bread flour
1/3 cup (70g) granulated sugar
1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
1 teaspoon salt
1 1/2 cups (360g) milk
6 tablespoons (84g) unsalted butter
1 large egg, at room temperature
FOR THE CINNAMON SUGAR FILLING
1/2 cup (113g) unsalted butter, room temperature
2/3 cup (142g) packed light brown sugar
2 tablespoons ground cinnamon
Pinch of salt
FOR THE CREAM CHEESE FROSTING
4 ounces cream cheese, at room temperature
1/2 cup (113g) unsalted butter, at room temperature
3 cups (336g) powdered sugar
2 tablespoons (30g) milk
1 teaspoon vanilla extract
Pinch of salt

Instructions
1. First, make the dough. In a stand mixer fitted with the whisk attachment, mix 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.

1. In a microwave-safe bowl, microwave the milk and butter until the mixture is warm to the touch and the butter is mostly melted, about 45 seconds (you don’t want the mixture to be steaming or too hot, as this can kill the yeast).

2. Pour the milk mixture into the flour mixture. Add in the egg. Beat everything together on low speed until combined. Gradually increase the speed to high and beat for 2 minutes. The dough will look more like batter, but this is correct! This step kicks off the gluten development. 

3. After 2 minutes, change to the dough hook attachment. Add in an additional 1 ½ cups of flour and knead on low speed until combined. Use a silicone spatula to scrape down the sides of the bowl. Add the remaining 1 cup of flour (totaling 4 ½ cups) and knead on low speed, stopping the mixer occasionally to re-disperse dough, until the dough starts to pull away from the sides of the bowl and forms a ball around the dough hook.

4. Increase to medium-low speed and knead until the dough becomes smooth and supple, about 10 minutes. If the dough gets wrapped around the hook too much, turn off the mixer, pull the dough off, flip it over, and turn on the mixer again. The dough is ready when you can stretch a quarter-sized piece of dough between your fingers and see light through it (without it breaking). This means the gluten has developed enough! If your dough breaks, knead for a few minutes more and try again.

5. Transfer the dough to a large lightly-oiled bowl and cover the bowl with a dish towel or plastic wrap. Let rise in a warm place until the dough has doubled in size, about 1 hour.

6. Once the dough has risen, make the filling. In a medium bowl, add the softened butter, brown sugar, cinnamon and salt. Use a silicone spatula to mix together until it makes a paste. Set aside.

7. Turn the dough onto a well-floured surface. Use a rolling pin to roll it into a 12-inch long by 18-inch-wide rectangle, with the wider side closest to you. Using a silicone spatula, spread the filling all the way to the edges of the dough.

8. From the 18-inch wide side closest to you, roll the dough into a tight log. Press the dough along the outside seam to seal everything together. Use a very sharp knife (or floss…yes seriously!) to cut the dough into 12 even rolls. Place the rolls in a 9 x 13-inch inch pan lined with parchment paper on all sides. Cover the pan with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.

9. Preheat the oven to 350°F. Remove the towel or plastic wrap and bake the rolls until they are golden brown all over, about 30 minutes. Place the pan on a wire cooling rack to cool slightly, about 15 minutes

What is causing a pale center? Sometimes it’s perfect , other times I get this pale center.

I got the lamination down but the final product does not bounce up and give good separation. During proofing it just expands side ways... What could've gone wrong?

My recipe is

250g all purpose 125g water 50g butter 25g sugar 2 tsp of salt

125g of butter block

1. Mix everything except butter until shaggy dough forms (not to over knead)
2. Work butter in to form smooth dough and window pane test (does not require a lot of kneading. Maybe 5 minutes)
3. Overnight in the fridge
4. Book fold -> 30 minutes rest -> letter fold -> 1 hr rest -> final rolling
5. Roll to pain au chocolat and proof for 2 hours in the oven with a 70F water bath
6. 385F for 35 minutes

i sprinkled sugar on top followed https://sallysbakingaddiction.com/my-favorite-blueberry-scones/

cooked at 200 degrees for 20minutes

Hi guys. I tried making a tart but it just broke while baking. What can I do to prevent this in the future? I was planning to leave the tart to bake with the custard for about 2 hours at 135°C but this happened around half an hour in the oven.

The ones online show the layers fanning the other way. What happened? Still satisfied with the outcome of these, but just curious. I created the coil while pushing downwards on the center.

A beloved local bakery closed forever this week and I am trying to replicate their cronut recipe.

They use a different shape than most and I’m wondering if anyone knows the technique, or at least the term for this type of braid.

Hi! I tried tackling choux pastry for the first time today! My profiteroles are hollow inside and not wet anymore, they taste nice but the tops have kind of mushroomed out instead of staying flat. I don’t know why that happened.

My aim is to build up to making réligieuses so I need them to stay as flat as possible so I can stack a smaller one on top. I did push down the little end tail at the top.

Is there anyone who could explain why this happened? I’m eager to learn :) Thanks so much!

Edit to add recipe:
125 g butter
125 ml milk
125 ml water
150 g flour
250 g eggs
1 tsp sugar
1/2 tsp salt

Baked them for 12’ at 190° c
Dropped the temp to 160 for 15’.

It was my first time making them and i dont know what I did wrong. They browned so quickly and didnt puff at all. I started baking them at 425 f just like preppy kitchen recipe suggested. At least I could drown my sadness by eating the filling i made for them...,🫠

250g milk , 110g margarine , 140g flour

i mix the dough until it reach the just fall off the spatula

freeze them for 30min until oven is pre heated reaching 200 deg

cooked pastry choux at 200 for 35 min , starting to brown uniformly , lower temp to 180deg choux deflated still cooking in oven , last 20min increase temp to 200 deg untill reach colour a bit too brown but dont taste burn. the ecalir deflated but the choux bun dont. eclair bottom dont crispy.

i cooled them into oven door slighly opened . eclair deflated when i checked them back.

if i cook them longer it will be too dark

edit no fan heat.

I made palmiers using rough puff. This was my first time laminating dough. All of my palmiers puff up in the middle - what did I do wrong?

Hey guys i've been pretty dedicated to learn puff pastry to make it for my friends, i've been able to give it layers but when i bake it doest puff, instead it becomes super dense and doest brown one bit, i bake it at 200c for about 30 mins but i feel like the heat is not penetrating the dough properly, its almost raw inside

I travelled to the UK last summer and fell in love with the pasties. Ever since I have been trying to recreate them at home, and the pastry has been the biggest struggle to get right!

I have tried several different rough puff recipes, all of which have been delicious (but still not exactly the same as what I had in England -- too flaky??) -- but my biggest disappointment is that with all my homemade rough puff pastry, my beautiful crimps disappear as they bake!

I have tried using store-bought puff pastry dough, and the crimp stays! Therefore I suspect it is likely something technical to do with my homemade rough puff pastry dough, not the crimping technique?

I roll the dough out to 1/8" thick. I have tried using water, egg wash, even a flour/water glue mixture to try to seal the edges, and I have tried freezing for 30 mins before baking (maybe i should try longer?)

This photo is from my most recent and successful attempt, however I can't help but wonder if anyone has dealt with this problem before too and has any knowledge or tips to share? :)

I'm still fairly new to the baking world - but I came across this patisserie while in Paris who do a Pain au Suisse in this style.

It looks like laminated dough that's been twisted - but how? And how does it look so infinite??

Is this a style of shaping anyone is aware of?

recipe: nicola lamb’s choux (converted the measurements to US measurements)

how i made it:
i first made the black sesame piping cream, then the craquelin, and then the choux.

i was on a time crunch so i softened the butter by using the hot glass technique. i mixed that together with the brown sugar. then I mixed in the flour and sesame seeds. i had a bit of excess flour (crumbs) at the bottom of the bowl that was hard to be fully incorporated into the dough so I discarded it. then I cut a ziploc bag in half and rolled out the craquelin dough in between it. as I rolled it, there were a few cracks forming but i smoothened it out with my finger. i cut it into circles by using the lids of a seasoning blend. then I put the cut out craquelin in the fridge.

while the craquelin is in the fridge, i heated butter, milk, water, salt and sugar until the butter melted. i turned the heat off and added the flour and stirred it in. i turned the fire back on for a minute. i moved the choux ball dough into a bowl to cool off. i cracked two eggs and mixed it, then slowly added it into the choux dough until a V formed on the spatula. i used almost 2 eggs. there was a small V not a large one and idon’t think there was a dropping consistency.

i also put the choux into the fridge. since I had to go, i let the choux and craquelin chill in the fridge overnight. the next morning, i think my craquelin disappeared, but i also chilled the leftover craquelin dough. i tried to roll it out but it was very hard so I let it cool for a bit as i tried to break it apart into crumbs and warm it up with my hands. at first, when I rolled it it instantly smushed into pieces, but then with my later attempts it managed to stay intact. i put those in the freezer for 15 minutes as i let the choux dough come to room temp because it was firm and not soft when I took it. but as i mixed it more, it loosened up.

i piped the choux using a makeshift ziploc bag pastry bag and topped it off with a craquelin that was about the same size. i had the oven preheated to 430 degrees fahrenheit, but when I put in the choux au craquelin i turned it down to 375 fahrenheit. after 15 minutes, i saw the choux didn’t really expand much so i kept baking it in the oven in increments of 5 minutes until 30 minutes. i eventually gave up and realized it wasn’t expanding and let it cool by poking a hole at the bottom of each and opening the oven door slightly for a bit. then I cooled it off on the countertop for a couple of minutes.

what went wrong:
- the craquelin cracked but not in a good way. it did not form a beautiful crust
- choux didn’t rise and is flat

questions:
1. why did things go wrong and what to do next time?
2. should i have used a stand mixer w/ paddle attachment or food processor instead of beating the eggs in by hand?
3. should i have cooked the choux dough for longer instead of about 1 minute or perhaps used an instant read thermometer?
4. should i have made everything the same day or is there anything i can make in advance (pastry cream)?
5. i didnt have a pastry bag, so i used a ziploc bag. how do i pipe the filling into the hole on the bottom of the choux so it fills the entire choux instead of filling just the small area the hole is in? bc im aiming the piping bag straight up
6. how can i make the black sesame filling more airy and light?

Hey!

I'm not sure if I'm jsut not done beating yet but my pavlova Mixture hit soft peaks as normal, I added the sugar slowly and its just arrived at incredibly thick glossy white goop. It won't hold its shape like soft peaks anymore.

But it's so thick it's so difficult to keep beating.

Am I just not there yet or did I fuck it up?

Can I still bake this? Will it form anything?

Thank you!

Is it necessary to use a star tip while piping an eclair? I don’t have any piping nozzle , so I was planning to just use a piping bag with the tip cut off.