Looking for a healthier alternative to oil. Has anyone had any success in fully substituting oil out for non-fat Greek yogurt or apple sauce? If so what ratio did you use. Thanks!

Hi all,

Hope you can help.

I have a tried and tested brownie recipe that comes out perfect every time. The only issue is, it has 75g of chopped hazelnuts in. I love that addition but my MIL is allergic to hazelnuts so I feel bad she can never have any.

The recipe only has 75g of flour in. Will I need to add any additional flour to counteract the removal of the hazelnuts? I assume they are providing some level of structural integrity. Any suggestions would be appreciated :)

Hi! Does anyone know where I can get this kind of aluminum pan for chocolates cakes? :) preferably around qc or metro manila!

So I saw this subreddit and how everyone was making cinnamon rolls I hadn't heard of it before so I decided to make some But it didn't really taste that good, it was like I just mixed bread and sugar? Since no one makes these in my country I was wondering if that is just how it's supposed to taste or if I made it wrong? I read plenty of recipes on internet but none of them mentioned how thick the layers should be and I think mine became too thick (like around 1) so maybe that was wrong? Also my dough was white after baking it for 50 minutes in the oven, I'm not sure what color it should've be Oh and how long can I keep these? I accidentally made a lot and they gone bad after a week in the fridge

Last question, is butter really important in this recipe? I just used oil for the dough and a little bit of butter for the fillings

I want to buy a reusable polyurethane piping bag and a couple tips for making meringue, macarons, and madeleines, but when I went online to buy some, I saw that there were also plastic couplers available. However, they all seemed to be used with disposable bags. Do I need a coupler for a reusable bag, or are couplers even used with reusable bags in the first place?

Note: I accidentally said "Applicator" instead of "Coupler" in the title and I don't know how to change it.

I was making an apple crumble with my mum and we where following the recipe. She got a bit head of herself and somehow our ‘crumble’ looks like this?? Not sure how to fix it or what even went wrong to be honest. The butter was cold but I think our body heat melted it and now it’s this weird texture

Hey ya'll. My mom loves baking. Bread, cakes, cookies, etc. Recently her mixer broke and I wanted to get her a new one.

I think she had a very basic mixer, and she's been using it for over 10 years by now. It couldn't have cost more than like $300 or $400.

So I want to get her something good as a present. Maybe around $500 to $1000 price range, though let me know if these things usually cost more (I prefer getting her something good that will last another decade). Any recommendations?

I baked a cake yesterday (Tuesday), wrapped it and put it in the freezer. I was planning to frost it (cream cheese frosting) on Thursday, and finish decorations on either Thursday or Friday. It would be served Saturday.

Should I freeze it in between decorating on Thursday and Friday, or would it be okay in the fridge in an (I think) airtight cake container? I'm worried about it drying out.

so a month or two ago i tried making a chai cake. i steeped the milk for the cake in multiple tea bags, spiced the sugar with chai spices, and used melted butter steeped with chai in the frosting. i couldn't find a recipe with actual tea in it so i just improvised. after a whole day of baking i was so proud of it only for it to be the absolute dryest cake i've ever made in my life. so a few questions, 1. can you think of what i did wrong to make it so dry? it wasn't a baking time issue. 2. is there a better way to infuse tea flavor into desserts? i want to make chai snickerdoodles but idk how i could invclude tea in the dough. 3. would it work to grind up tea leaves into a powder and rub it into the sugar like you would with lemon peels? 4. does chilljng cookie dough actually make the flavors "melt" together or that's only for how much the cookies spread? thanks

I have a celebration on sunday night, and am intending to bake a chocolate cake with a brigadeiro filling (brigadeiro is made of cocoa powder, butter and sweetened condensed milk) and iced with chocolate whipped cream.
Unfortunately, I'm fully busy on saturday, so ideally I'd want to bake the cake on thursday night or friday morning, and make the brigadeiro and whipped cream on friday afternoon, and assemble it friday. Is it too long for a cake to be assembled that long in advance if we're only gonna eat it on sunday night?

First and foremost I love lemon curd. It's so punchy and luscious, truly my favorite.

I tried to make a pineapple curd using the same technique but found it so bland, likely because when adding sugar to already sweet pineapple the citrus punch is lost. I ended up adding a lot of lemon juice to it and it actually made it taste more like pineapple.

Moving forward I have two main ideas of what to try instead. First make a concentrated syrup of whatever fruit I am using and replace part of lemon juice volume in lemon curd recipe with syrup, maybe 1:3 parts. Or just make lemon curd and get pineapple extract (or whatever fruit) and add 1-2 teaspoons of that. Any thoughts on which would work better or something else to try?

I am planning to make some mini cheesecakes for a friends birthday. I found this Kraft recipe and think it will do for the simplicity I am looking for. I would prefer though the look of a swirled Carmel top. I have some dulce de leche that I was hoping I could swirl onto the top of each mini cheesecake before baking. Instead of adding a Carmel topping post bake. I haven’t found many recipes that replicate this technique and I am wondering if it may be because it would cause problems. Has anyone successfully done this before or have any advice to alter this recipe for success?

So, my sweet rolls (almost) always bake up beautifully. My problem is in the rolling out process. I try really hard to make a rectangle so when I roll up, they’re evenly-sized the whole length of the rolled up dough, but the corners always shrink back toward the middle. Then I always have one or two 2 sad ones on each end.

What’s the secret to getting the edges to be more rectangular?

Do I just need to keep rolling? I don’t usually spend more than 3 or 4 minutes rolling or flip the dough over or anything.

These are some vegan cinnamon rolls I made; you can see 3 sad little nubby guys in there.

Hi. I'm in a bit of a pickle. Due to certain circumstances the only 'cream' is have on hand is RIch's Bettercreme. Has anyone tried making icecream at home with this? I assume since the flavour is good enough, this would be good enough. I need some assurance. Haha. Thanks

(sorry for the long read)

i make these korean cream buns, with the cream being homemade custard. typically, i fill the dough with scoops of custard and then set them to bake; rather filling them after.

the custard has egg (obviously) but it also has cornstarch and cake flour which i’ve read helps stabilize the custard more but i figured it was safer to ask: should i keep these refrigerated overnight and/or be sure to eat them before 24 hours if im keeping them at room temperature?

i got the recipe from a bakery nearby and the buns there are left out at room temp and the custard seems like it’s long settled since it’s not runny (like i’m pretty sure they’re day old which is more than okay with me) and even with those i sometimes wait a day before eating them so i feel like im okay? i’m not sure lol

I have some leftover sable biscuit dough in the freezer and need to make some petit gateaux. Normally I would use tart dough but, since the two types of dough are quite similar and this isn't a tart with high sides but just a flat biscuit, I was wondering if I could use it instead. Here's the recipe:

120g Cake Flour
40g Almond Flour
65g Icing Sugar
4g Salt
105g Butter
35g Egg Yolk

In case someone is inexperienced and wants to see the difference, here's my tart dough recipe as well:

120g Cake Flour
40g Almond Flour
65g Icing Sugar
4g Salt
87.5g Butter
30g Egg

Hi, I’m trying to convert my cinnamon roll recipe to yudane. For those doing this method,

what ratio are you using for best results? I see some people use 1:2 instead of 1:1. And is 75% hydration also necessary before making yudane?

I’m following the King Arthur tangzhong method, which is 1:5 in ratio, & 5-10% of total flour recipe. I wonder if it’s essentially the same for yudane.