The recipe calls for:

115 g dark chocolate

50 g butter

150 g powdered sugar

90 ml greek yogurt

Gently melt the chocolate and butter in a saucepan. Remove the saucepan from the heat and stir the icing sugar and yoghurt into the melted mixture. Stir with a rubber spatula. Once the mixture is smooth, beat it with a hand mixer until it begins to thicken.

I did everything by a gram/ml, beat it for 5+ minutes and this is what I got. The first picture is the picture attached to the recipe. The second is obviously mine. I suspect they added whipped cream? I don't really understand how this is supposed to thicken and turn into this rich, light cream.. What am I missing :(

Could I just substitute it for more plain flour? I don’t want to buy a whole bag of wholewheat flour for the sake of 35g.

Thanks!

Hi there!

Every time I go to par-bake and/or blind bake my pie crust it ALWAYS ends up leaking butter and bubbling. Tonight was the closest I’ve gotten but it still leaked a little butter and even after my second bake without pie weights there was still a sheen melted butter all over.

I’ve been following Erin McDowell’s recipe and I make sure everything is extremely cold (I only use frozen butter), I grate 80% of my butter and then press the other 20% into large pieces to the size of walnut halves as she instructs, I make sure to rest my dough properly and to not rush, I dock all over and use either rice, beans, or sugar as pie weights, and I bake my crust directly from the fridge after resting for over an hour. I then bake at 425.

Does anyone know what might be happening?

Here’s her recipe:

https://youtu.be/UDc6pZjkIFI?is=JiJ3VKqMq-vvTkx2

I’m about to give up on pies for good 😭

I am trying to make loaf cakes for my son's birthday party at school tomorrow. I found a recipe I want to use, but it calls for a 9x13 pan. I don't really have one (that exact size isn't available in France) and the one I have that's close in size hasn't worked well for me in the past (cake comes out raw in the middle no matter what I do).

My question is: Can I use two loaf pans instead of a 9x13 pan? I would split the recipe in half between the two. I'm sure it would affect cooking time (and maybe temp), so what can I do here? Find another recipe that's specific for loaf pans?

Side note: The recipe I found is from a baker's website I've used several times in the past. I love all her recipes and I find her easy to follow, so I'd like to stick with her if possible...

I’ve been wanting to try adding toasted milk powder to my chocolate chip cookie dough but I’m not sure how much to add, when to add it and if I need to adjust anything else to maintain the texture.

Here is the recipe:

Ingredients:

-113g/1 stick of melted & browned butter (85-95 degrees)
-140g dark brown sugar
-70g white sugar
-1 egg yolk
-15g (1 Tbs) heavy cream
-5g (1 tsp) vanilla paste
-140g all purpose flour
-1g (1/4 tsp) salt
-2g (1/2tsp) baking soda
-140g bitter sweet chocolate

Method:

Add browned butter to a bowl with the brown and white sugar and whisk until incorporated. Add the egg yolk, vanilla and cream and mix. Fold in the dry ingredients followed by the chocolate.

Bake at 175° C for 8-10 minutes.

How much should I add and at what point in the recipe?

CONTEXT
Fat Daddio’s pans are made from anodized aluminum. They are known to bake hotter because the anodized aluminum heats up faster and has better heat retention than standard aluminum pans. The manufacturer even states to lower the oven temperature 25F vs what the recipe instructs.

QUESTIONS
How might lowering the oven temperature from 350F to 325F or 325F to 300F affect the reaction needed from the ingredients — ie, ingredient function?

Are there types of recipes where you would want to start off at the instructed oven temperature then lower the temperature per the manufacturer’s suggestion?

Hi! I would appreciate some advice or tips about a pina colada I'm planning on making for my boyfriend's birthday.

It's difficult to get my hands on certain ingredients where I live, which is why I'm leaving out the rum in the cake, can't use whipped cream/cream cheese. Working with quite a bit of constraints lol. It also doesn't help that I've never actually have a pina colada or a pineapple cake.

My plan is to make a vanilla chiffon cake and soak it with coconut milk/cream instead of a sugar syrup. I will he making pineapple jam/filling from fresh pineapples and using them in between the layers, along with ermine buttercream. That's about it. Generally I make a variation of this with but with strawberries and it turns out great! Unfortunately strawberries aren't in season right now and would be quite expensive to get.

Do you think the coconut flavour won't be strong/noticeable enough? Or the texture of the overall cake might be off? Should I just pivot to a basic chocolate cake instead or try some other cake filling? Thank you for the help!

Edit: his birthday is on Halloween if that helps with suggesting anything lol

Just to preface, I am an idiot in the kitchen so please excuse me if this question is ridiculous.

I am planning on decorating a cake. The recipe states for the decorations (like biscuits for wheels) to be stuck on with buttercream. I cannot find buttercream anywhere, but have seen 'buttercream style icing'. So my question is, can you use icing in the same way as buttercream, eg using it to stick stuff together? If not, are there any alternatives to use?

I made cookie batter and put in in the fridge overnight and they are too cold to scoop. what do I do

Silly little me was in a rush and thought I could warm up ermine frosting like you would with Swiss meringue (microwave some then mix with the rest) but now my ermine frosting is curdled and split 😭

I have a giant batch and would really like not to waste it. I've read someone say that I can melt the whole batch using a double broiler, let it set, then whip it again and I might try that. Does anyone have other tips for me?

I've seen a similar question and it's unclear to me. I might need some knowledge here.

I made a pumpkin pie 2 days ago and there was 2 things as leftover:

- the remaining puree of the can

- the pie filling (mix of the puree, salt, spices, eggs, evaporated milk)

I saved both in the fridge in masson jars, as I was 100% sure they can last at least 2 days. For the puree, checking everywhere it seems clear to me that can last in the fridge for a few days. For the prepared mix however... now checking online the question is not that clear, while I see a few post being a bit vague but leaning towards the idea that it's "fine" I see other info that says no more than 24 hours.

I hate to do this but AI keeps leading to me to the USDA guidelines saying that no more than 24hours...and specially a no if I'm going to serve it to the kid/teen. Then I see post of people saying it's totally fine as it's what stores do usually or even the gold standard of Sally's baking in recipes like this one saying that she actually prefers to do it 2 days in advance.

It's been exactly 52 hours now... since I'm hesitating lol... so it's about time to take a decision.

I've posted this question in baking and in baking noobs and at you can see the replies are again contradictory.

Any input on this?

so i’ve been trying to make cinnamon rolls and no matter how many times i’ve tried to bloom my yeast i’ve had problems at times it looks like it doesn’t have any fermentation going on at times it bubbles just fine but somehow doesn’t perform on the dough? at no times it wasn’t expired i’ve tried all temperatures of milk while trying to bloom it

i have a brownie recipe that needs 200grams of butter i don’t have a stick of butter that comes with its little measurements stripes .. i only have a small tub .. will multiple tablespoons eventually make 200grams haha i am in Australia and Australian measurements seem to be nonexistent online its all us and uk and i don’t know if there is a difference.. is a cup o’ butter to much? I have measuring cups that have mls on them aswell just no grams .. or should i just wait until i can get the equipment or stick of butter next week ..

I'm currently taking a free culinary course for a community college near me and our teacher pretty much let's us make different things each day but following a theme (breakfast, chicken, ect..) last week we had to make breakfast items and I was tasked with biscuits from scratch, and for my first time making biscuits they didn't turn out great 😭

but since then every day when I come into class my teacher says I can't work on anything other than biscuits until I get them right, and today was attempt 3.

The recipe is simple, 2 cups self rising flour, 1/3 cup shortening, 1 tablespoon sugar and 3/4 cup buttermilk​​​​. the biscuits tastes okay but they just won't rise. ​today I tried grating cold butter into the mixture ​instead and it tastes good but again no rising :(

since we aren't technically a recognized class we run out of ingredients sometimes and we don't have any buttermilk, so I use vinegar and milk​​​​

I know a lot of the tips like using cold ingredients, not overmixing/kneading and not twisting my cutter when stamping​​ but nothing is seeming to turn out right ❤️‍🩹 I really want to overcome this help?​​​

edit: also I feel the need to mention that my teacher will not eat the biscuits I make because they contain butter .. 😭

My kid loves toaster strudel so I've been buying store puff pastry, rolling out with my KitchenAid attachment, filling with jam/compote w/small amount of cornstarch (made in advance), slitting, egg wash, bake, etc, etc. We are having to get up much earlier now and I'm slim on time in the mornings. Are there any steps during this process where I could potentially roll it out and store it in the fridge without it drying terribly or being too moist? Can any of the dough be made in advance?

I've tried wrapping it in a moist paper towel and plastic wrap and it resulted in it being a bit too moist.

Also willing to take any suggestions!

Hello! I was wondering if anyone has made brown sugar with a very fine sugar. I specifically use the Domino brand, but I assume the result would be the same with other brands.

I’ve made brown sugar with regular granulated sugar, but I haven’t been able to find anything online about baker’s sugar. Any help would be appreciated! Also, if anyone knows of a baker’s brown sugar available in the US, please let me know. Thanks!

I have made jelly roll / yule log style cakes before but this Raspberry Roll Cake recipe calls for a baking half sheet pan I have never had a reason to buy. The jelly roll pan I previously used is a lot smaller. So I just found this old drip pan. It has a small divet on one side but I'm not too concerned about that. I'm more concerned if it would be made of the same materials a baking sheet is made of for the heat to travel through it or does that even matter?

This is recipe i'm using: https://www.abeautifulplate.com/raspberry-roll-cake/

I’m no pro at baking but when I make donuts I don’t nice this nice crispy? Texture of chocolate unlike Dunkin’ I’ve been wanting to achieve that do they temper it or mix it with glazing?

My buttercream recipe always look like it has holes in it when i try to make decorative roses with it or any other type of design. Am i not beating it enough?

Please help, expert bakers. I am one of those people who like to cook but never baked until 2 months ago. I made my very first tart and I used Alison Roman’s recipe from Sweet Enough and while I was happy with the way it looked, the shell casing was SO HARD. It was very difficult to cut a slice using a pie cutter (had to use a knife) and even harder to eat with a dessert spoon, the crust was impossible to break through.

Where did I go wrong? Any advice for future bakes?

Ingredients for the crust:

200g AP flour
2/3 cups powdered sugar
1 1/2 tsp kosher salt
170g unsalted butter (melted and cooled)

Hello! I am currently in the middle of mixing the ingredients for a chocolate cake and I have just found out I don’t have cacao powder (in my defence, I thought we did since the can was full- only to find out my mum had put her coffee inside after she finished it😭) I don’t have time to go out and buy actual cacao powder so I was wondering if it was ok to substitute the powder with dark cooking chocolate and if so, what new adjustments are needed?

Ingredient list

110g Egg
110g Sugar
0.5g Salt
16g Honey or corn syrup
3g Vanilla extract
75g Milk
40g Plain yogurt
40g Vegetable oil
85g Cake flour
30g Dark cocoa powder (regular cocoa powder can also be used)
3g Baking powder
1g Baking soda
55g Hot coffee or water

Baking instructions

Preheat oven to 190°C

Mix together egg, salt, vanilla extract, honey(or corn syrup) and sugar. Once combined add in the milk, vegetable oil and plain yogurt.

Sieve in the cake flour and dark cacao powder and add in the baking powder and baking soda and mix until smooth and well combined. Add in hot coffee (or water) into the mixture and mix.

Pour into a 36x26cm baking tray and tap until level, then bake for 14-15 minutes at 170°C.

A lot of cake recipes add oil along with butter to cream with sugars, but when cream both fats, the mixture becomes kinda runny yet still becomes pale.. does that mean it’s aerating? Should I cream the butter with sugar alone first then add oil?

My partner and I love the pineapple buns we get from the local chinese bakery so I decided to take a swing at making them at home. Followed the King Arthur recipe and while they were delicious, the dough wasn't chewy like the ones we get at the store. I made the tangzhong and the dough was soft, but without that characteristic chew. Any advice on how to achieve that?