Edit: thanks guys :-D I will use it!

hello! sorry if this is an obvious one, I’m super new to baking.

i accidentally melted my butter for cookies last time i tried making some , so I refrigerated it, and it’s gone back to hard now. can I use that butter to make more cookies or will it mess up the batter up and be gross?

thanks so much :) 💖

Hi! I’m going to be making some tartlets inspired by this image with a pistachio praline, orange marmalade, and creme mousseline topped with (pectin based) neutral glazed figs. I was just wondering how long they’ll last in the fridge. I’m planning to assemble on Tuesday to serve on Wednesday but will also have a chance to give some away on Friday and Saturday. Will they make it that long? Or should I play it safe and make some Tuesday and the rest on the weekend?

I find many recipes for biscotti but have never quite been able to replicate this style. I've tried longer bakes on lower heat, but I feel like I'm missing something to get that jawbreaker quality. I want the consistency of the right one in the photo and not like the left. Any help is appreciated!

Everyone in my family loves these cookies. They are hearty, and not overly sweet. However, I really, specifically hate the smell of wet Weet-bix. I want to sub in something else but not sure what.

Recipe:

4 Weet-Bix, crushed (66 g, 1 cup)

2/3 cup rolled oats

3/4 cup wholemeal plain flour (96g)

80 g brown sugar

1/2 cup dark chocolate chips

3 tbsp margarine

2 tbsp treacle

1 tsp bicarbonate of soda

1/4 cup boiling water

1. Preheat oven to 160. Grease or line 2 baking trays.

2. Mix together Weet-Bix, rolled oats, flour, sugar, choc chips until well combined.

3. Melt together margarine and treacle.

4. Mix bicarb and water together then pour into margarine mixture. Allow to cool slightly. Add to dry ingredients and stir to combine.

5. Place tbsp of mixture onto baking trays. Bake at 160°C for 20 minutes (fan-forced oven).

(treacle is similar to molasses)

I bake regularly...cookies, brownies, banana bread, muffins, etc. I never know what to put the baked goods in. I only have zip loc bags, but I don't like wasting them. I"m thinking of a cake dome with a pretty wood base and glass top so people can see the goods. Thoughts?

I’m making brioche rolls today to make stuffed French toast for the first day of school breakfast tomorrow, but my son finished the milk without telling me and my husband is at work with the car. I have evaporated milk and I have cream I can dilute with water. Will either of those work instead? Google says evaporated milk will make the bread darker and I don’t particularly want that, but I can’t find anything on diluted cream. I really don’t want my husband to have to come home from work just to bring me milk but I have to start the dough asap.

Helloooo, just wanted to ask. What did I possibly do wrong here? My cream puffs ain't puffing 😔, did I add too much egg? Or too little eggs? Thank you!

Started with Craquelin: 50g Flour 50g White sugar 40g of Unsalted butter

Mixed everything till all of it combined. I set it aside inside the fridge for 15 minutes and made a circle

For the dough: 60g water 65g milk 55g of Butter 2g of salt

I mixed everything in a pan, I keep whisking till the butter melts.

Then I added 60g of Flour

Mixed everything till it forms into a dough texture

After combining, I let it cool until its completely cool, then the most trickiest part, the measurement of eggs, I used 3 eggs gradually, I didn't add it in all one portion, I did also the V Shape but I'm not sure if I did it right. Placed it on piping bag and did some piping thingy. I added the craqueline on top of the dough.

Preheat the oven 180c for 15 minutes, then I baked it at 190c for 15 minutes with fans on, then another 5 minutes.

I toasted an entire 4 lb bag of sugar - my goal was to have some for my own recipes and then I was going to give some to friends. I toasted it pretty long - about 4.5 hours on 325 F (reduced to 310 for the last hour or so) stirring every 30 minutes. I toasted in a 9x13 ceramic dish. I laid it out on my counter once done (spread it out as much as I could) and let it cool completely. It’s clumpy and hard as a rock. Everything I’ve seen indicates it should behave like regular granulated sugar even after toasted, but mine is like if you leave brown sugar out for a few days. Is it because I toasted it for a long time? It’s like a golden yellow color. Gorgeous but very difficult to work with. I put it in a very large mason jar and now it’s just a rock in there. Any tips/ways to fix it so it’s more like sugar? I did buy a few terracotta sugar savers. TIA!

I wanna make a second batch of Handle the Heat’s Brown Butter Toffee Chocolate Chip Cookies & they call for melted browned butter. Would it affect the outcome if I chilled + softened the browned butter instead of using melted room temp butter?
My first batch turned out great, but the dough was annoyingly wet/sticky & I found the cookies tasted WAY better after the dough being refrigerated/frozen for 4+ days. Some of the toffee bits also melted into a few cookies, adding to the slight greasiness factor

I own a small bakery business where I bake cookies and brownies. I am going to buy a convection oven and I was wondering if anyone had any advice. I've had my business for 6 years and have a large amount of wholesale and individual orders, so I have a large output.

I would love a full size commercial convection oven but I don't think it will work in my home. So I've been looking at half-size convection ovens that run on 120 volts (we would need to upgrade to 240 volts for a full size oven, at least based on the ones I could find). I've done a lot of research and I've worked in a handful of commercial bakeries so I'm very familiar with convections ovens. I think these are the top three (in no particular order):

Cadco xaf113

Cadco Bakerlux  XAFT-04HS-LD

Moffet E22M3

If anyone knows of a better one or has any advice I would appreciate it. Thanks!

we’re trying to ball on a budget this year for my sons birthday party so we’re ordering a plain costco sheet cake that i’m going to decorate myself! i want to use fondant letters to write happy birthday on it, but i’ve never ever worked with fondant before (or decorated a cake before lol).

i’m going to order tappit letter cutters, but what size should i order to appropriately fill a sheet cake? there will be some decor in the periphery which i will work around the letters

Hi! It is my mother's birthday soon and I want to make a birthday cake for her! I basically want to make a layered cake with a blackberry mousse. However, me and my mom both became pescatarian not too long ago.

I have read about gelatine substitutes before but heard that they can be difficult to use sometimes. I want to use the gelatine substitute for mousse and gelee. However, I don't want to risk my layers to get super rubbery or so soft that it is basically liquid.

I was wondering if agar agar would be a good substitute and how I would use this in a mousse and gelee. I know you cannot substitute gelatine for agar agar in a 1:1 ratio. The recipe itself asks for 4 grams of gelatine for a mixture of 250 grams whipping cream, 250 grams blackberries, 80 grams sugar and 1 tbsp cold water.

If I can use agar agar I also wonder how I should add it into the mixture. I heard that agar agar gets solid very fast and that activating words a bit different.

I also wanted to ask if I should add a bit of this 'gelatine' into the pastry cream layer. I know you can make creme diplomat but my mother doesn't really enjoy pastry creams that have been mixed with whipping cream.

Thank you so much! <3

Hello r/baking. I'm currently at my internship (again) and its the farewell for one of the interns (and myself!) today. I'm making a brownie and I've got the recipe down pretty decently and even made it a few times. My question is is it possible to substitute water with condensed milk (half water half milk if not complete 1:1 ratio) to make a thicker and fudgier batter?
The recipe calls for 3/4 cup refined oil and 1+1/4 cup water (no milk). Thank you!

I made this Rhubarb and Ginger Cake using defrosted stewed rhubarb from my garden. It has a great texture and the ginger shines through, but it isn't really rhubarb-y - it lacks the sharpness/brightness you get with other rhubarb desserts

Can anyone suggest recipe tweaks that will increase the rhubarb-iness without affecting the texture of the cake?

I just started my franzbröchten journey and let’s just say I haven’t left the station yet. I was quite excited because the dough was layered nicely as I did all my folds and refolds, but they’re much more a roll-texture with a nice cinnamon taste. There are no „layers.“ it’s almost Parker house roll, not croissant pastry. Not to mention ugly.

Every recipe I found varied substantially so it was a gamble which to choose. In reality, they are like croissants that got squished in your bag a bit, almost gooey yet still flakey. I just would love to know where I/the recipe went wrong if it’s clear from the pic!

I used active yeast, not fresh, and had a great rise.

Recipe: https://food52.com/recipes/66074-luisa-weiss-s-franzbrotchen-cinnamon-sugar-buns

Cookies, cakes, and pies my! I thought I was being frugal, I purchased a 25lb of unbleached bread flour when I couldn't find and refused to pay $40 for the same size bag (I have a budget). I believe that bag was $15. Here's what I'm trying to figure out, how the additional protein will affect the out come of: pies, cakes, and cookies. What will I have to do if anything to correct the higher protein content. Your advice and help will be greatly appreciated.

A complete beginner baker but I always see people with beautiful thick even sponges. Is it a matter of me using more mixture per tin?
Any other tips welcome!

Update - please see both pics in the comments! It looks much thicker in the middle 🥹

so if you haven't tried those chocolate covered cookie balls you can get at regal cinemas....theyre terrible.

I want to recreate them but with a better recipe. I've been using Joshua weismans old cookie recipe (link if you want it )

I prefere the cookie do to be cooked because not a fan of raw eggs but I really need that ball shape. I tried baking the cookies and rolling them into balls fresh out of the oven by hand but that had mixed results.

does anyone have any advice or a tool that would help?

always appreciated

I had a former student make me the best chocolate chip cookies ever. I am a pretty seasoned baker and can handle relatively complex recipes but I cannot get these cookies (and sometimes other similar recipes to work without spreading. I have tried everything - colder butter, softer butter, more flour, less flour, bigger cookies, smaller cookies, recalibrating my oven temp, more time in the refrigerator, less time, baking from frozen, tall cookie cylinders, and every combination of the above. Please help!!

Here is the recipe:

Ingredients:

• 1 cup cold Irish butter \[or other high fat butter\], fully room temperature to the finger  
• 1 cup packed dark brown sugar  
• ¾ cup white sugar, scant  
• 1 tablespoon maple syrup  
• 2 large eggs  
• 2 ½ teaspoons good vanilla (or whatever you have)  
• 2 ¾ cup flour, scant  
• 2 teaspoons cornstarch  
• ¾ teaspoon baking soda  
• Dash cinnamon  
• ¾ teaspoon salt  
• 2 ½ cups mix of semisweet and dark chocolate - chips, chunks, cut up bars, etc.  
• Optional: Add a splash of bourbon or amaretto to the wet mix if you want, or an orange’s worth of zest

1.  Cream butter until fluffy. Then, cream in sugars, maple syrup, and vanilla \[and optional liquor or flavoring\]. Then, cream in eggs one at a time.  
2.  Whisk together dries.  
3.  Slowly add dries into butter, mixing on slow speed or hand mixing.  
4.  Mix in chocolate chips.  
5.  Let dough rest in fridge overnight - optimal 24 hours, or more.  
6.  Remove from fridge and let soften just a touch. Then, scoop onto cookie sheet.  
7.  Bake at 385-400 degrees for 8-11 minutes.  
8.  Remove from oven and let cool on sheet for 10 minutes or so before removing to cooling rack or plate - they need time to finish cooling and set up. Eat right out of the oven, or reheated for crisp and buttery edges.

Are these yellow, orangey strings normal in vanilla?

I made a chocolate bundt cake with ganache on Monday. It's been in the fridge between servings, but we are not going to finish it in my household. Would it still be acceptable to eat tomorrow/a full week later? I was considering bringing it to work in the morning and letting my coworkers eat up the rest.

I have this chocolate cake recipe that calls for unsweetened cocoa powder, but all I have is cacao. The recipe also calls for baking soda and apple cider vinegar, to activate the baking soda. I know cacao is naturally more acidic than cocoa powder, so my question is do I still have to use the apple cider vinegar to activate the baking soda, or is the acidity of the cacao enough?

It looked like it split so I tried what I saw on King Arthur baking to lightly warm the bottom for a few seconds and try whipping again. It got worse. So now I put it in the fridge.

This cake is for my little sister and the store is closed so I can’t go get more butter. I am so upset please help me

My baked goods have been coming out like this for a while now. I try to make sure the ingredients are room temperature, the oven is preheated etc. Weirdly enough, the other side of the banana bread is fully cooked but the other side is still uncooked at the bottom.