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Post by alady on Feb 20, 2019 18:46:45 GMT -6
(For real though, they turned out much better than in the oven. Really tender crumb and evenly baked and browned.)
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Post by alady on Feb 20, 2019 18:47:29 GMT -6
Bout to get evenly baked in Illinois come July am I right board dot??
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Post by ultravisitor on Apr 8, 2019 13:55:43 GMT -6
My brownies always turn out cake-y instead of fudge-y. What am I doing wrong? Reduce the number of eggs and/or add a bit of vegetable oil I still have yet to nail brownies tbh but everything I've learned is that more eggs = cake-y brownies. The oil should keep them moist and a little denser. Hey, so I made some brownies last night and this tip helped. Thanks. |
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Post by chvrchbarrel on Apr 8, 2019 13:56:38 GMT -6
Reduce the number of eggs and/or add a bit of vegetable oil I still have yet to nail brownies tbh but everything I've learned is that more eggs = cake-y brownies. The oil should keep them moist and a little denser. Hey, so I made some brownies last night and this tip helped. Thanks. Hey you're welcome! Did you end up reducing eggs, or adding oil? (or both?) |
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Post by ultravisitor on Apr 8, 2019 14:21:57 GMT -6
I added oil. See, I was making them out of a box, and I usually substitute butter for oil. I'm not sure if I wasn't converting right or what, but I just added a bit of oil to the butter I prepared for this batch and it helped a lot. Not nearly as cake-y as usual.
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Post by chvrchbarrel on Dec 2, 2019 16:34:27 GMT -6
To my bread makers: have you ever had a light crust form at the top of your dough during a rise? I did a 12hr rise for a loaf and just got back to it and it was a little stiff on top.
I decided to just punch it down and hope for the best? I’m sure it’s just a touch dry from not being adequately covered.
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Post by teekoh on Dec 2, 2019 16:48:11 GMT -6
Not a problem at all. Proceed as usual.
In the future if you want to avoid that, maybe spray a little water in there with it and cover it completely. It shouldn't really affect the outcome.
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Post by chvrchbarrel on Dec 2, 2019 17:00:29 GMT -6
Not a problem at all. Proceed as usual. In the future if you want to avoid that, maybe spray a little water in there with it and cover it completely. It shouldn't really affect the outcome. Awesome thank you! I had a dish towel wrapped around it but it was definitely not airtight, and it was dry. |
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Post by teekoh on Dec 2, 2019 17:03:56 GMT -6
Yeah, the climate has a surprising impact on bread. Sometimes dampening the towel will help, too.
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Post by alady on Dec 2, 2019 18:45:06 GMT -6
I love teeks' baking knowledge. I'd like to try to make more bread.
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Post by dij22 on Nov 23, 2022 12:49:22 GMT -6
Resurrecting this thread to ask the bakers a question. I tried making a spiced oat and pear blondie recipe. It came out tasting delicious, but it is more like cake than that more dense blondie/brownie texture.
Did I just bake it too long? What happened?
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Post by Tweet on Nov 23, 2022 13:05:27 GMT -6
............................................................. you know what I'm gonna use this thread for Don't know why this thread got bumped but just congratulating myself from 4 years ago and saying "same" |
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Post by alady on Nov 23, 2022 13:40:14 GMT -6
Resurrecting this thread to ask the bakers a question. I tried making a spiced oat and pear blondie recipe. It came out tasting delicious, but it is more like cake than that more dense blondie/brownie texture. Did I just bake it too long? What happened? Could be you baked it too long, more likely could be ratios of ingredients. Want to post the recipe and we can hack it? Sounds delicious. |
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Post by dij22 on Nov 23, 2022 13:42:13 GMT -6
Resurrecting this thread to ask the bakers a question. I tried making a spiced oat and pear blondie recipe. It came out tasting delicious, but it is more like cake than that more dense blondie/brownie texture. Did I just bake it too long? What happened? Could be you baked it too long, more likely could be ratios of ingredients. Want to post the recipe and we can hack it? Sounds delicious. |
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Post by thebosma on Nov 23, 2022 13:43:50 GMT -6
Alison Roman rocks
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Post by alady on Nov 23, 2022 13:49:46 GMT -6
Ok so you want more fat, less flour, and take out the baking powder
*edit* I would maybe start with a different base blondie recipe that specifically says fudgy/chewy (this one says it's more of a cake texture) and then add the oats/pears. I think the pears would balance out the oats in terms of moisture added/absorbed to the base blondie recipe so you should be ok there. Definitely keep the browned butter, that's always a nice little extra step that makes a difference in flavor.
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Post by dij22 on Nov 23, 2022 15:10:43 GMT -6
Ok so you want more fat, less flour, and take out the baking powder *edit* I would maybe start with a different base blondie recipe that specifically says fudgy/chewy (this one says it's more of a cake texture) and then add the oats/pears. I think the pears would balance out the oats in terms of moisture added/absorbed to the base blondie recipe so you should be ok there. Definitely keep the browned butter, that's always a nice little extra step that makes a difference in flavor. This is good info. I will report back on attempt #2 |
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Post by alady on Nov 23, 2022 16:21:22 GMT -6
I made the NYT cranberry lemon bars (following suggestions in the comments to puree the cranberry layer and chill overnight before adding the lemon curd layer) and as I was packing the car up, dropped my full 40oz water bottle on them. All that work and waiting ruined! Ah well.
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Post by doso on Nov 23, 2022 20:34:11 GMT -6
In addition to making gravy and salting the turkey breast, I made a batch of “make-way-ahead dinner rolls”. Dough was a little difficult to work with as it was quite sticky, but they have been parbaked and frozen and they look promising. Mrs. Doso made the pumpkin pie. (That dough temporarily burned out the motor in our food processor last night.)
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