597 pts ยท January 30, 2012
I've never read it, personally. The topics seem heavy and I look forward to getting into the book after a finish a few others.
A classic French baguette still uses yeast. Just mixing flour and water and thinking you'll get anything close to bread will disappoint.
It was a typo, yes the heavy cream. Sorry.
If apples didn't naturally weep after a day or two in sugar, I'd totally take orders lol
Baking soda reacts with it and causes bubbles and a bit of foam, this makes for a lighter product in the end. Think honeycomb candy.
Zyler and Mench! Awesome to see fellow "holosexuals" :D
I legit lost it at this gif. I promise, promise, promise you can't tell at all. Lol
Lol I'm in no way vegan, this was for a themed cooking week.
Great! Let me know how it turns out. :)
I'm not surprised at all either.
It was heavily discounted as a try and review product by an Amazon seller.
I couldn't live in a state that didn't have a Publix.
Try a square of chocolate, or something like vanilla custard. Both would be delicious.
This was my first time making it so I haven't tried anything else. However, you could easily use anything to fill it.
It had the most delicious warm cinnamon smell the entire time it was baking!
We have those here too lol
It wasn't any more sweet than a typical cupcake.
Something "wise" would be to take a look at my perfectly executed recipe and try them out for yourself. I tend to trust my perfected process
I looked at your recipe and I do not agree with your process. Nor will I use it. Thanks anyway.
Nobody willingly makes homemade phyllo* dough. Restaurants will not use house made phyllo* dough. It's a total pain in the ass.
Florida lol. This was for an r/52weeksofcooking submission. :)
chocolate. Your recipe is severely flawed by the look of your finished product. My product clearly came out great.
cookies every year for xmas. They have turned out perfectly for years. The fact that your recipe didn't turn out has zero to do with your
Op's Wife and Professionally Trained Pastry Chef. No, they don't need to be mixed in after the flour. I make literally hundreds of these
As a southern girl I'm forced to ask what the hell kind of corn bread are you eating? This doesnt look or taste like cornbread lol
I thought the same thing when we cooked it, but it's very light and airy.
That would not otherwise be there if beaten together with their fatty brother. Source: Pastry Chef and chef of this recipe.
The egg whites if you try to whip them together. So you separate them and with the egg whites to their fullest potential to add extra volume
Eggs that are separated in recipes like this are done so for the sake of leavening. The amount of fat in the egg yolk naturally weighs down
If you follow op here or me on reddit, we can make sure to do a vegetarian dish in the very near future. :)
I've never read it, personally. The topics seem heavy and I look forward to getting into the book after a finish a few others.
A classic French baguette still uses yeast. Just mixing flour and water and thinking you'll get anything close to bread will disappoint.
It was a typo, yes the heavy cream. Sorry.
If apples didn't naturally weep after a day or two in sugar, I'd totally take orders lol
Baking soda reacts with it and causes bubbles and a bit of foam, this makes for a lighter product in the end. Think honeycomb candy.
Zyler and Mench! Awesome to see fellow "holosexuals" :D
I legit lost it at this gif. I promise, promise, promise you can't tell at all. Lol
Lol I'm in no way vegan, this was for a themed cooking week.
Great! Let me know how it turns out. :)
I'm not surprised at all either.
It was heavily discounted as a try and review product by an Amazon seller.
I couldn't live in a state that didn't have a Publix.
Try a square of chocolate, or something like vanilla custard. Both would be delicious.
This was my first time making it so I haven't tried anything else. However, you could easily use anything to fill it.
It had the most delicious warm cinnamon smell the entire time it was baking!
We have those here too lol
It wasn't any more sweet than a typical cupcake.
Something "wise" would be to take a look at my perfectly executed recipe and try them out for yourself. I tend to trust my perfected process
I looked at your recipe and I do not agree with your process. Nor will I use it. Thanks anyway.
Nobody willingly makes homemade phyllo* dough. Restaurants will not use house made phyllo* dough. It's a total pain in the ass.
Florida lol. This was for an r/52weeksofcooking submission. :)
chocolate. Your recipe is severely flawed by the look of your finished product. My product clearly came out great.
cookies every year for xmas. They have turned out perfectly for years. The fact that your recipe didn't turn out has zero to do with your
Op's Wife and Professionally Trained Pastry Chef. No, they don't need to be mixed in after the flour. I make literally hundreds of these
As a southern girl I'm forced to ask what the hell kind of corn bread are you eating? This doesnt look or taste like cornbread lol
I thought the same thing when we cooked it, but it's very light and airy.
That would not otherwise be there if beaten together with their fatty brother. Source: Pastry Chef and chef of this recipe.
The egg whites if you try to whip them together. So you separate them and with the egg whites to their fullest potential to add extra volume
Eggs that are separated in recipes like this are done so for the sake of leavening. The amount of fat in the egg yolk naturally weighs down
If you follow op here or me on reddit, we can make sure to do a vegetarian dish in the very near future. :)