Old thread died, what did you bake this week, lads? Just proofing some pumpkin cinnamon rolls now, I got so excited while rolling them out I forgot I was gonna sprinkle some dark chocolate in the filling, so I guess that will be my garnish.
>>21674916I baked meatloaf this week. Delicious as always. I use a sheet and spread it out quite then. I like it that way the most. If I do bake it thick, I quickly sear the individual slices after cutting. Game changer.
>>21674916Nothing yet. I have some chocolate chip cookie dough resting in the fridge right now, it'll be ready to bake tomorrow. I use the NYT recipe but with browned butter, it's just so good that I neglect learning to make other desserts.Cinnamon rolls are looking good, I've been meaning to try making some.
>>21674930>but with browned butterNice, any recipe that calls for butter I automatically substitute brown butter. I make it in 3 lbs batches and it tends to last a few weeks.
>>21674916looks like the right batch is proofing faster, did you make them at the same time?
>>21674938Good eye, I don't have a lot of kitchen space so I had to stagger them, which is great because my oven can only fit one pan anyway. 2nd batch came out of the oven and I guess I didn't roll them tight enough because they prolapsed.
My cookies :]
>>21674966Lovely. I want some!>>21674979Needs another minute in the oven, I think.
>>21674979They look chewy (that's a compliment)
>>21674982>>21674983The duality of man.
>>21674982They were severely underbaked>>21674983Past chewy more like creamy
A bunch of cinnamon rolls I froze so I can pop them in the airfryer any time I like
~
>>21674966And finished decorating. I've always been a terrible artist, and usually give up halfway when I realize how ugly my cake decorating looks but I feel this is my finest work yet. Just ignore the right batch being too hot and melting my frosting.
>>21675051>>21674966And as an addendum: I asked a baker friend about the prolapse, and it's not that I didn't roll them tight enough, but that they weren't proofed enough (the pan should be full). So learn from my mistake! That's all from me until next weekend.
>>21674966I prefer when they grow out, makes them extra fluffy
>>21675051I see what you did there...spooky!
>>21675051It's a good attempt and the next time you do it, it will probably turn out better. A whiter frosting on a cooler roll will be very good-looking and either way those look delicious..
>>21675091>whiter frostingIt's supposed to be black/orange for Halloween, my colors are just way off. Time to revisit color theory.
>>21675057so they weren't proofed enough?I figured with it not going in the oven until second, they had plenty of proof time and the oven was good and hot from preheat and first batchthat's what I chalked it up to when seeing the picbut is pumpkin and chocolate good together?I've never had itdid I miss the icing, what you got going on there?
>>21674916I made a loaf of bread.
I ordered a focaccia recipe book :)
>>21675111>with it not going in the oven until secondDunno what you mean, but my rolling/proofing period was staggered enough that it didn't significantly affect my cook time. And like I said >>21675095My coloring was half assed and my camera didn't pick it up very well, but you can see from the left batch of the final pic that it's supposed to be cobwebs. This is my orange backlayer.
>>21674916Made a pumpkin banana bread which was very good. Then made chickpea brownies which were not as good. I also want to make pumpkin cinnamon rolls some time this season, but after I exhaust my bread.
>>21675125>>21675095This is making me want to do an orange pumpkin/cinnamon roll with black cobweb frosting.
I made probably at least a dozen dozen meringue cookies for a work potluck.
>>21675164Looks delicious.
Last thing of note I made were these peanut butter cookies. Everyone at the office liked them and requested another batch in the future but they weren't really to my taste, I prefer chewier sweets and these were more on the crumbly side.Any idea on how to make them softer? Some milk perhaps? This is the recipe I used:https://www.youtube.com/watch?v=5wemXknCUFA
>>21675164Oh and forgot to say this looks great, can I have the recipe?
>>21675676>Any idea on how to make them softer?Adding more fat content will keep them softer, so add more butter or substituting oil for shortening are effective, but adding too much will make for flat cookies.. Or you can under-bake them, this is my personal approach to cookies and brownies.
>>21674916I'm gearing up to make apple pie for the first time tomorrow. I don't have high expectations, but I made a blueberry pie a few weeks ago and was pleasantly surprised at how it turned out.
>>21675124If you don't post your bread results you're a bitch and a hoe
>>21675676>I prefer chewier sweetsThe guy in the video literally said it was gonna be like a shortbread but with an egg to bind better. Did you not expect it to be crumbly?Sugar (including molasses or brown sugar) and fat are what makes stuff chewy and soft. Also, eating them the next day after they've been stored in an airtight bag or container to reabsorb moisture helps too. Milk has fat so it's better to use than water. Cream might be better too but I've honestly never heard people use this for some reason.
>>21675676PB Cookies will always be on the softer side because of the high-fat ratio in the large butter/PB dollops that go in the mix. If you like a chewier/more structured bake what you might do is sub some of the white sugar for extra brown or add a tablespoon or two of straight molasses, maple syrup, or corn syrup (careful if using corn syrup as that stuff is potent) in. Invert sugars like that will bake a more sticky/bendy rather than crumbly cookie. Also you may cut some of the AP flour for Bread flour as the higher protein % content will translate into more gluten development and a more solid cookie (you'll need to be extra cautious about folding in the dry ingredients if performing this substitution so you don't overmix and get a tough cookie). These general tips come from my memory of the big guide Kenji López-Alt made on customizing CC Cookies a long time back, here:https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipeYou might also experiment using a different recipe. Erika's PB Cookie Bakeoff tested 12 recipes head-to-head and you might be interested in either America's Test Kitchen, Bravetart, and particularly the winner Jessie Sheehan's version that tasters remarked as being especially soft & chewy:https://www.thepancakeprincess.com/best-peanut-butter-cookie-bake-off/Hope this all helps.
>>21675891>Did you not expect it to be crumbly?I was curious to try the recipe, sometimes I've surprised myself with things I thought I wouldn't enjoy.>>21675934Thanks, I'll check the links out.Either way, I'll definitely try brown sugar next time.
>>21675678https://thenaturalnurturer.com/moist-whole-wheat-banana-pumpkin-bread/ with a few alterations like using butter instead of oil and nonfat grogurt which the recipe advised against using but I used anyway.
>>21675095I noticed this with Halloween face cream in the past, combining orange and black resulted in green>>21675117Cute!>>21675225Very cool, imo work potlucks are better when it’s more dessert focused.
raisin walnut
>>21677260
>>21675051Genuinely horrifying so 10/10 I guess. The spiderweb design is fun but that infected grey-green color is not appetizing especially with the orange and brown. The rolls looked good underneath, though.
>this weekSome mexican 'masa de bizcocho' dough braided rolls. It's basically like brioche but less butter and more sugar so while I hadn't made this before it felt pretty familiar. Used a chai-infused milk (2 tea bags for 250ml milk) and vanilla bean paste, then some cinnamon sugar on top.
Apple cake
>>21677355With an apple cider cinnamon glaze
>>21677266gorgeous bread loaf, mind sharing the recipe?
anyone got a daves bread wheat recipe? I want something with lots of pillowy soft bread but also lots of wheat flavor. King arthur keeps recommending golden wheat and it tastes terrible.
Can someone help me, i regularly make Burger buns, i usually make the Brioche style ones, they Taste great and are very "bread like" if u squish them they return to how they were.But every time i eat burgers in a Restaurant they have extremly soft buns that dont return like play doh, how do i achieve this at home?
>>21677452brioche is a eggy batter, which is tender. Make a kaiser roll recipe? French bread recipe? I love to buy Cuban buns, which have a brittle cracker crust when toasted. I love my cuban frita burger!
>>21677452What formula? Basically for what you're describing it needs to be heavily enriched.
>>21677266woof
>>21677452More butter buddy. More butter.>>21677344ooh baby
>>21677355Looks nice, would eat with ice cream>>21677452Try like 50% butter btw. Or 40% or less, wtv you want to try
>>21674930cookies
Gonna try making gooey st louis butter cake tomorrow
>>21677440500 g bread flour370 g water 90-95 deg F11 g salt3 g instant yeast150 g raisins100 g toasted walnutsearl grey tea (optional)soak raisins in 2 cups earl grey tea and use some/all of it to make up the 370 grams of liquid. bulk ferment 3-3.5 hours then shape it into a loaf pan. let it proof 30-60 mins in the pan. heat oven to 450 deg F. put bread in. set temperature to 425 deg F. bake 60 mins. the bread looks nicer if you use a mix of yellow and dark raisins
original recipe:1/4: https://files.catbox.moe/6y5dcy.jpg2/4: https://files.catbox.moe/24ga54.jpg3/4: https://files.catbox.moe/hd1wv3.jpg4/4: https://files.catbox.moe/xihgcc.jpg
>>21674916>>21674966I'm gunna cum that looks so good
cream puffsmy first try at choux pastrylot of room for improvement
Keto bacon jalapeño poppers with cracking crumbs
Unskillfully dimpled sosig meat and tomat focacc with some rosemary and fennel seed in the dough
>>21678181They look good to me, certainly much better than the time I tried to make gluten free choux and ended up with piles of sludge lol>>21678183Nice, I need to try crackling crumb coating sometime >>21679166Give please
>>21677841and here it isThink I overbaked it some but fuck it's good, one of my favorite recent bakes for sure
>>21674979Looking good there bro. They remind me of some chewy cookies I made a while back. I recommend trying to make these with white chocolate and dried cranberries if you ever get the chance. It is a heavenly combination.
>sweet dough>sweet filling>sweet toppingWhat does this need?GLAZEPOUNDS OF GLAZE
>>21680043All of these looking good Wish I had some some of the cream puffs and theseFound puc related loose in a thrift store cookbookDisregard the writing, some is mine and some is previous owner. Mine might be halved who knows, been a while
>>21677883wow that looks premium. I am going to make this. thanks for sharing.
>>21680788Currently letting my ingredients for orange rolls warm up on the counter as we speak...
>>21680825NICEthe orange ones are some of my favoritesall of the recipes on that print out are really good, just the one sweet dough
>>21680788>lukewarm milk (scalded then cooled)But why?
>>21680145Thanks anon. That sounds like a really nice flavor. Will try it
>>21680853It's the same format as the original betty crocker books, where they have a key recipe and then the variations underneath it. The recipes are very slightly different but I believe gold medal is owned by the same company so it makes sense it would look similar.
>>21680869I wish I knewbut it needs done>>21680902I think it was in one of those type books, 80s thin hardbacks
I'm working on my pizza dough, can I hang out here? I'm going to try making a new one every single day, so that I can get good enough to turn it into a farmer's market kind of business.
>>21681037>turn it into a farmer's market kind of businessI tried this one this weekI did half recipeand let the first pie rest room temp for 6-7 hours and the next one stayed in the fridge three days before I made a pizza, I did not cure for the one day like the recipe calls,rolling it out and curing the day before might be perfect for your marketwhat have you tried
>>21681049I forgot the linkhttps://www.notanothercookingshow.tv/post/chicago-thin-crust-with-cherry-pepper-ranch
>>21681049I'm doing a Chicago/sicillian kind of pizza using my own dough recipe, a very simple one but the big things are a large amount of olive oil and bread flour rather than all purpose. I'll most likely be cold-proofing these, but for today it's a regular proofing at about 5-6 hours. My goal is mainly to get that crispy bottom I so crave, which turned out to be impossible in my toaster oven since the main heating element was on top. Today I'm trying the trick of putting it directly on the bottom heating element in my big oven at 500F
>>21681037Check out Charlie Anderson
>>21681069I did, his video on Detroit deep dish was very illuminating. I kind of want to buy a dedicated pizza oven because I really want a reliable environment for making sure the bake is always the same. The problem is I'm not absolutely positive my pan is going to fit inside of this.
>>21681066sounds goodcheck out the video to that link, sounds up your alleyI had to use a countertop convection oven, it does not fit my stone in it but it does fit my pannot as crispy as I hoped but I didn't expect much with my setupI liked the cornmeal in the dough >>21681069I was watching mossimo? last year, his stuff looked good
>>21681073An acquaintance of mine back in the day bought a used electric stove, set it up in his back yard, put a steel plate on the rack, cut off the lock, and put it on its clean cycle, it got up to 700 Another cheap option is to build a brick kiln-style oven
I'm not into baking so I'm not very good at it but this morning I made peanut butter fig muffins.Turned out pretty good but it needed more fig. I cut one in half and topped with butter and air fried for a couple minutes then drizzled with maple syrup and had some strawberry jam on the side to dip
>>21678183want
>>21674979too flat
>>21681133just like your mom
>>21677260bakin DEEZ NUTZ!
>>21681133not that baker but I love flat, chewy chocolate chip cookies so those OG cookies would have been the end for me
>>21681133Flat cookers are nice desu, especially when extra caramelized and a bit crispy
>>21681119>I cut one in half and topped with butter and air fried for a couple minutespro movelately I just buy the small bags of just add milk muffinsso quick, 6 muffins is perfect and adding some banana or frozen berries makes them better
>>21677662he got that dawg in him
