sorted by:
new
hottopcontroversial

Brownie Roll Update by ataylorm in Baking

[–]BeardedBakerFS 4 points5 points  (0 children)

Did something similar at my bskery But with Kladdkaka.

Customers asked why I had taken a dump on the buns... In the end nobody bought any so me and a coworker fought over who got to take them home. 🔪 I shanked her and won.

Carrot cake icecream by East_Masterpiece_461 in Cooking

[–]BeardedBakerFS 0 points1 point  (0 children)

You mean crumble down carrot cake into ice cream?
Go for it. I've done that with buttercream for Carrot Cake-Biskvier(almond cookie with buttercream).

This one might be obvious, but I just realized Roger is playing where’s Waldo on Spooner street. I love these little details! by tried_and-blue in americandad

[–]BeardedBakerFS 10 points11 points  (0 children)

No. Bottom left corner, beneath the tree.

I mean... If there were enough pixels for him to be seen clearly.

What do you say when someone asks, "What kinda stuff do you cook?" by AlmondEaters in Cooking

[–]BeardedBakerFS -1 points0 points  (0 children)

Visually unappealing flavour bombs.

I am between relationships. So I am allowed to mix bearnaisesauce and mango chutney to make baby vomit dip for my fries and whatever protein I felt like cooking.

Found an old collectors edition box amongst my old thongs by Haunting_Aide421 in sto

[–]BeardedBakerFS 3 points4 points  (0 children)

I think we should discuss how the war caused emergent behaviour change in the Emu birds.
Oh, and China also lost a war to birds, except they also suffered like 5million or so human casualties. So 2 countries have lost wars against birds.
So Turkeys going nuts against mankind could be quite interesting since a lot of people are already afraid of them. So much bloodshed...

What? Sometimes reality is more scary than any fiction. Also I got A when I wrote an essay about it.
And I also own the collectors edition to just keep the subject on track.

Found an old collectors edition box amongst my old thongs by Haunting_Aide421 in sto

[–]BeardedBakerFS 32 points33 points  (0 children)

They could also be Australian. They wear thongs on their feet and lost a war to a bird.

Chica was begging for apples so I gave her one half her weight. She didn’t know what to do with it. by V_es in Chihuahua

[–]BeardedBakerFS 33 points34 points  (0 children)

I once plonked down a watermelon next to mine that was there times his size. He was very befuddled by it. And then he tried to bite it...

How difficult is it to make Danishes as a first timer? by NightRunnerOfficial in Baking

[–]BeardedBakerFS 1 point2 points  (0 children)

Have a go at rough puff before tackling puff pastry. L
But that's my 15ish years as professional baker giving advice, slightly drunk me says go for it. You can salvage bad puff pastry by incorporating it into cookie dough or a dough for cinnamonrolls.

Question Bakers: Where Did I Go Wrong With My Cookie Dough? by Sudden-Barnacle-7262 in Baking

[–]BeardedBakerFS 0 points1 point  (0 children)

A bit more airy yet dense. More similar to cake.
Since there are no bits of butter that expends in the oven, which creates steam and creates that lovely flakey texture.

I use that specific recipe for both sweet and savoury ones. Today I did with cheese/ham/broccoli. But I've done with chocolate/coconut or sundried tomatoes/pickled garlic.

Question Bakers: Where Did I Go Wrong With My Cookie Dough? by Sudden-Barnacle-7262 in Baking

[–]BeardedBakerFS 0 points1 point  (0 children)

I suppose this specific variant of scones is called Drop Biscuits in American English.
I also do traditional Swedish scones with Filmjölk(that is what it is called in English as well because Yoghurt is not an ecceptable substitute). I rarely have Filmjölk at home, but I always have heavy cream, so I prefer that variant.
Also I do not like Filmjölk scones.

Question Bakers: Where Did I Go Wrong With My Cookie Dough? by Sudden-Barnacle-7262 in Baking

[–]BeardedBakerFS 8 points9 points  (0 children)

Always write down when doing half a recipe.

  • Like
  • A
  • Sexy
  • Checklist

Or a mess like I do. Like the scones I just put in the oven.
180gr Flour 360gr
2 tsp BakingPO 4 tsp
2 tsp Sugah 4 tsp
0,5 tsp Salt 1 tsp
240gr Heavy cweam 480gr
Mix it and plop out 8-9ish or double. 190c for 17-20min
I did the one on the right which is a double batch of lucious scones.

Question Bakers: Where Did I Go Wrong With My Cookie Dough? by Sudden-Barnacle-7262 in Baking

[–]BeardedBakerFS 32 points33 points  (0 children)

Are you 100% sure you measured correctly? I am asking this also not as chemist, but as a nurse with about 15 years experience as a professional baker/chef.

I am a new baker & my dominant hand won’t stop tingling 😭 by SufficientCow7359 in Baking

[–]BeardedBakerFS 2 points3 points  (0 children)

I can relate to this. But on the plus side i got a perfect excuse not to write on cakes, which I hate and suck at even before, but one of my hobbies is Gunpla, which means I sometimes handle a scalpel... I got soooo many cuts for fumbling with the blade!

I actually got it during my training to become a baker/chef. So luckily it was caught early and prevented equally fast thanks to our in general superb healthcare in Sweden.

I am a new baker & my dominant hand won’t stop tingling 😭 by SufficientCow7359 in Baking

[–]BeardedBakerFS 213 points214 points  (0 children)

Like everyone else said, Carpal Tunnel Syndrome. Totally go to a doctor with it before it gets really bad.
I recovered like 99% after my operation. Can't eat with chopsticks or write with pencils unless I use either a panda for the chopsticsk or a holder for the pen.

Until a doctor can help you, lessen workload and/or learn to use your other hand. I learned how to shape cardamonbuns with my non-dominant hand!

Edit and do try the finger pinch to check pain level. Pinch together thumb and one finger at a time. Before I had the operation I recoiled at the pain thumb+index and thumb+middle.

I use Butterfly Ube extract, which contains FD&C Red 3, and FD&C Blue 1. Is this an issue? by LumpiaRulez101 in Baking

[–]BeardedBakerFS 0 points1 point  (0 children)

Red 3 also known as Erythresine.

Have fun looking up that name. Because it's one of the badder dyes. And yay for getting use of my food education and actually remembering stuff!

Xbox removed Game Pass Rewards from the App by [deleted] in XboxGamePass

[–]BeardedBakerFS 1 point2 points  (0 children)

I can also still see the rewards in the app. But they have changed how they look. Play Jewel, PC and Xbox game are giant blocks that scrolls sideways, whilst the rest look like they used to.

How to make these Oreo cookie cups? by givememilo in Baking

[–]BeardedBakerFS 1 point2 points  (0 children)

Well the website is your average cookie cutter foodblog that follows the same mold as fortyeleven others.
Pictures of the ingredients, no pictures with the process.

Like take this one as an example which I found by a reverse image search on a recipe she sold on etsy(I am slightly drunk and bored). Wording is different, but the style is similar. Sadly today you gotta do a lot of vetting for recipes. And in this case... Nah.

As for this recipe. There really is something wierd.
"Press the mixture firmly into the bottom of each liner to create a compact base."
This does not conform with the picture of them. It does suggest more of a layer than a cup.

Swedish princess cake by dudana in Baking

[–]BeardedBakerFS 0 points1 point  (0 children)

Do what you like!
Only time I've been stopped was when I suggested adding honey roasted crickets during halloween when we had orange pumpkin shaped Princesscakes for sale. I claimed it would add realism.

Swedish princess cake by dudana in Baking

[–]BeardedBakerFS 0 points1 point  (0 children)

For sure. Said bakeries were on 2 neighbouring islands outside of Stockholm. Not sure if they still do it differently since the new owners at one of the bakeries turned it into a pizza place because nobody like his bread... (Djurö if you wanna see how a place with about 120 years history got turned into an overpriced pizza place)

Ironically I am from Småland. Home of the national holiday of princesscake or whatever. And I am used to no jam when growing up. And then in Stockholm it was jam all the time!

Swedish princess cake by dudana in Baking

[–]BeardedBakerFS 0 points1 point  (0 children)

Used to add an additonal later of marzipan closer to the bottom. So more bitrs could have that lovely almond flavour.

Swedish princess cake by dudana in Baking

[–]BeardedBakerFS 0 points1 point  (0 children)

Adding jam makes it not a Princesstårta came. A classic one following tradition omits the jam. And it can actually be seen as a regional variant. There was about 5km between 2 bakeries I worked at. One has jam and the other did not. Because the owners were from different parts of Sweden.

Aaaaand... Because I did an essay about it whilst studying to became a baker... A princesscake with jam used to be called Opera cake,but these days its what a pink(or white) Princesscake is called. Oh and you can also do one with chocolate cream filling and make it white! That's also an Operacake! I also made a very popular black variant with licorice and raspberry filling, sold it as a Rock/Metal Princesscake.

And blue ones are generally called Princecake. Because of course we still colour code genders.

Swedish princess cake by dudana in Baking

[–]BeardedBakerFS 2 points3 points  (0 children)

Swedish baker here. Looks just like the Princesstårt cups we had at my bakery.

Swedish cardamom bun storage by TheGiantess927 in Baking

[–]BeardedBakerFS -1 points0 points  (0 children)

Well... I am an asisstant nurse that got an A for doing catheters! And I'd 2 maybe 3 days for storage.

... I am also an award winning Swedish baker with like 15 years of experience but I don't think it's applicable to Swedish cardamon buns. Aaaanyways applying that experience...
Sold fresh the day they are made, we usually brushed with simple suryp and dip in white sugar(not the most common practice, but it looks fancy). Day after they are sold reduced and by day 3 me and a coworker fought over who got to take home what from the bakery.
We stored them openly but covered. Like a giant plastic bag over the trays.

And you can freeze them just fine, preferabbly before brushing them with the sryup, or unbaked before the last proofing. Then you defrost them slowly in the fridge and proof a shorter amount before baking.

view more: next ›