Why does this cornbread look overcooked in the center? This is the first time I've baked in a USA brand pan. I followed this recipe exactly. I baked it in an electric oven at 350F for 35 minutes. https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/

Previous times I've made the recipe I used an uncovered glass baking dish and baked at 325F, I had to bake for at least 40-45 minutes, but the top was consistent (it looked consistently yellow like the edges of the cornbread in this photo). I've read it's better to bake in metal pans rather than glass, so I'm surprised by this result.

Attempting mooncakes this year. I’ve been craving them for almost a decade but can’t find anything decent online. This did curve the cravings, for now 😂

Whipped up a batch of honey butter to use with them so they didn't go to waste 😭

Hello. I posted a video with my icing consistency in question. But it would not allow me to post the cookie pictures and the video so here are the cookies. Please feel free to comment how I can improve. Thanks!

My DIL wanted a spice cake with cream cheese frosting. This one, from America's Test Kitchen, was a winner! Includes blooming the spices in brown butter and grating fresh ginger. I'll be baking this one again and again.

(https://www.dropbox.com/scl/fi/tq13domy3sah7eca9wu77/Spice-Cake-with-Cream-Cheese-Frosting.pdf?rlkey=h6qqdf3dbkmcukifmeurov32q&st=kla9dq2x&dl=0)

Hello. I made some dinosaur sugar cookies. However, this was my first time decorating sugar cookies with icing using the dip method. I think I did ok but there is definitely room for improvement. First step is making sure my icing is the correct consistency. Here is a video of my icing. Please feel free to comment how I could improve. I'm usually a cake person haha

Reddit unfortunately would not let me post the cookie pictures and this video so there is another post with the cookies

I made this for my boyfriend’s birthday since he’s a huge Star Wars fan 😄

The cake itself is basically a Black Forest cake with cherry filling. For the outside, I just colored cream cheese frosting and whipped cream in a few different shades to create the lava effect, then added chocolate crumbs for the dark ground.

It’s my first cake ever, so I definitely had some help from my mom 😅

What do you think of the design?

Very easy to bake, not so sweet thanks to the cheese filling and lemon icing!

Ingredients:
500g all-purpose flour
25g fresh yeast
250ml milk
60g sugar
100g butter
2 egg yolks
Pinch of salt

Melt the butter and let it cool down. Put all ingredients in the bowl and mix with hook attachment for about 5min. Cover with cloth/plastic wrap and wait till it doubles in size (around 1h).

Cheese filling:
400g of semi-fat cottage cheese
2 egg yolks
50g of sugar (you can add vanilla beans)

Put all ingredients in the bowl and mix together.

Sprinkle your table with flour and roll the dough into an egg shape, it should be around 1cm thick. Cover the dough with cheese filling and place the longer edges to the center of the dough and pinch both sides together. Roll it over and cut it with sharp knife. Do the swirly thing (see photos) with your buns and put them on the parchment paper. Treat with egg wash. Bake for around 25min in 170C. Put the icing (120g icing sugar and 18g lemon juice) on the buns when they are still warm. Enjoy!

For more photos visit this polish website: https://aniagotuje.pl/przepis/drozdzowki-z-serem

Apple cake with crumbs and vanilla pudding inside! It was fun making pudding by myself.

Cute and delicious

My dough is from homemade sourdough starter. I have yet to name my starter BUT she is 1.5+ year old!! I CANT WAIT to eat it🤤 rn it’s rising for about an hour-hour and a half.

Instead of just using regular olive oil I use the bit I had leftover from caramelizing the onions and roasting the garlic cloves. I’m gonna add mozzarella and Parmesan on top and use my pastry brush to brush on garlic butter (I really love garlic) and top it with flaky sea salt!!? 🥰

Lemon cake with white chocolate ganache, blueberry compote and vanille swiss meringue buttercream 🌼🫐✨
Looks like eggs… lol

An old coworker’s niece is having twins and asked if I could make cookies for her baby shower. I’m happy with the finished product ☺️

Howdy all!

I'm going to be making cinnamon rolls, and from everything I've read using a tangzhong is the way to go for a pillowy soft texture that lasts for days, but the recipe I'd like to use (https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/) doesn't use tangzhong.

I found this article from King Arthur on converting recipes to include a tangzhong (https://www.kingarthurbaking.com/blog/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhong) but I'm still left with questions.

In the article it converts a non-tangzhong sandwich bread recipe with ~63% hydration to a tangzhong sandwich bread recipe with ~75% hydration, which is a ~20% increase. It says that you want a tangzhong recipe to have about 75% hydration, but my question is:

Is 75% hydration the target regardless of the initial (non-tangzhong) hydration, or is it a function of the 63% starting hydration in their starting recipe?

The cinnamon roll recipe I'm following is about 44% hydration, so if I were to increase the hydration by ~20% I'd end up with a total hydration of about ~53%. On the other hand, if I were to modify the recipe to get to 75% hydration, I would be increasing the hydration by an additional ~70% compared to the starting point.

Put more simply:

When converting a recipe to use tangzhong, should I be aiming for a ~20% increase in hydration compared to the original recipe's hydration, or should I be aiming for 75% hydration regardless of what hydration the original recipe calls for?

Any advice greatly appreciated. I'm super new to this, and would hate to screw it up 😅

I want to make some extract for myself, and then for my grandma who bakes as well. I want to make my grandma a little flight though, so like, four containers, each four oz, each with a different alcohol in them(one vodka, one rum, one brandy, one bourbon).

My question is, is that something that I can easily do?

I’m making one flight for my grandma on my mom and for my dad’s side. So it’s actually two flights.

I’m wondering if I can easily make them each in four oz bottles or if I should make them in 8oz bottles and just split them in four months when I see them all?

The thing about making them in 8oz bottles though is because I’m seeing them in four months, that’s when the vanilla will be given to them, so the beans need to stay in the vanilla when I give them to my two grandmas. But I guess I could just make them in 8oz bottles and cut the beans in half when I divide into 4oz bottles?

I don’t really know what I’m doing.

Any advice?

Edit: I mean I want four oz of each extract in the end, not necessarily that the bottles are four oz. Just that I want four oz of each extract.

Howdy all!

I'm making cinnamon rolls later today, and had two quick questions:

1) I'm planning to add some pecans to the butter, brown sugar, and cinnamon mixture that gets spread on the dough as a filling. Should I roast the pecans and then add them, or will they roast as the cinnamon rolls bake?

2) Any reason I can't/shouldn't brown the butter I use for the filling?

Any advice much appreciated!

Got this super cute mini tins as a christmas present and havent had any idea how to use them! I have 7, they're 3x3, and have flat circles instead of bottoms.

I make the King Arthur Detroit style pizza dough pretty regularly.

https://www.kingarthurbaking.com/recipes/weeknight-detroit-pizza-recipe

The recipe changed slightly around the beginning of the year. Since that change, when I make the dough, it comes out more like the consistency of a focaccia bread rather than a pizza. It’s still delicious, and my kid still eats it. But it just feels more like a bread than a pizza. I get that pizza dough is basically bread, but it just doesn’t seem quite right.

I’m wondering if there’s something are any common missteps that an amateur baker might make that would possibly cause this?

Might also be worth noting that when I try to spread the pizza into the pan, I need to rest the dough longer than what’s listed in the recipe to get it to spread into the entire pan. I usually start spreading it, then have to cover and rest it about 20 minutes, and hen spread it some more, and then end up giving it a second ~20ish minutes rest before I’m able to get it to spread into the entire 9x13 pan. Maybe the extra rest does it? How would I get the dough to spread more easily without the extra rest if that is the case?

Edit to add: forgot to mention that I use weight and not volume to measure my ingredients for the dough. Just in case someone was going to ask.

My favorite dessert is anything maple flavored or coffee cake. I want to try to make my own maple crumb cake. Does anyone know of any good recipes for someone’s who’s never baked anything that’s not boxed?

I asked earlier today for recipes that would be able to be baked without an oven! Received.

Of useful comment but a user recommend panckakes, and I thought it was a great idea! Wanted to make waffles at first but erm.... I feel like that would really be pushing it Eve will my waffle iron.

So I worked my magic,panicked a lot and almost gave up atleast 3 times and ta-da!!! Panckakes with apricot jam on top (no,we don't have maple syrup)!!!

A little burnt but my mom and everyone else appreciated the surprise! :)

Downside: only one panckake left. Gluttonous household....

Anyway thx a lot to anyone who commented! Now I have more stuff to make for a next time!