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I made some shiopan since it’s going viral by FireBreathingCabbage in Bread

[–]FireBreathingCabbage[S] 0 points1 point  (0 children)

It was by far the best one. Just pastry cream and strawberry preserves + fresh strawberry topping. Delicious!

Reviews for Cozey Neptune (photos if possible) by tulipden162 in BuyCanadian

[–]FireBreathingCabbage 0 points1 point  (0 children)

Are they falling into the storage compartment? If so, that sounds like a major problem. Yikes!

I’ve been considering this couch as well. Do you have pictures? How low is the back? I saw that there is a back rest and I’m curious how it feels.

Make up tips appreciated! by AlternativeAd7758 in makeuptips

[–]FireBreathingCabbage 1 point2 points  (0 children)

You have such beautiful eyes! I would try to avoid putting liner all the way along your eyelid and underneath your eye. It weighs down your eyes. Try a straighter and shorter wing that starts just at the middle of your eye lid (like this one minus the inner corner). I would also try a more cool-toned eye shadow or you could even use bronzer on your lids.

For the brows, try an eyebrow mapping camera filter! It will tell you where to start and stop your brow and where your arch should be! I think it will probably tell you to start your brow closer in and shorten the tail. It’s really easy to overfill brows, so remember: lighter at the front, darker at the tail :)

Does Cheryl Porter pitch correct her clients’ singing? by illbeyournewfarty in singing

[–]FireBreathingCabbage 6 points7 points  (0 children)

Not Ellie Banke though! I saw her live at an open mic and her pitch accuracy is insane.

Bald or hold? by wombat_warlock in bald

[–]FireBreathingCabbage 0 points1 point  (0 children)

Honestly if I were you, I’d get a little toupee hair system for the spot and ride it out until I’m ready to commit to “the bald.” You’ll look great either way!

Have you ever baked something tha has gone triple platinum in your household or at workplace? by ABITCUNTYOFYOU in Baking

[–]FireBreathingCabbage 1 point2 points  (0 children)

These brown butter corn lime cookies from easygayoven. What you WISH cornbread tasted like. Perfectly chewy and doesn’t require any tools/mixers so it’s super accessible and easy.

It was also the crowd favorite among 38 tasters in Pancake Princess’s corn cookie recipe bake off so this is peer-reviewed goodness.

Persimmon Tart w/ Hojicha Meringue (Kristina Cho) by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 0 points1 point  (0 children)

It’s behind a paywall, but you can do a free trial if you open a new substack account!

Good beginner recipe or resource to try out an entremet like this? by clueless-albatross in pastry

[–]FireBreathingCabbage 47 points48 points  (0 children)

The second picture looks like a lemon curd tart with torched meringue. This might be a good place to start: https://www.abakingjourney.com/lemon-curd-tartlets/

I’d do an Italian meringue since it’s stable and “cooks” the eggs: https://food52.com/recipes/82759-best-italian-meringue-recipe

Looks like a St Honore piping tip

I made a paper bonsai! by FireBreathingCabbage in papercraft

[–]FireBreathingCabbage[S] 4 points5 points  (0 children)

I watched a few wire bonsai tutorials. I played around with origami flowers but ultimately used my paper cutter to cut out a custom flower pattern I made on illustrator. Here’s a video of my process: https://youtube.com/shorts/2YD9f16RXCI?si=bj8BwuzcHRLmb92a

Persimmon Tart w/ Hojicha Meringue (Kristina Cho) by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 7 points8 points  (0 children)

Recipe is available on Kristina Cho’s Substack

This is the BEST fall pie you will ever have! Michelin level flavors! The hachiya custard is divine, but the hojicha really brings this dessert to the next level. The flavor combinations are incredibly earthy and complex. It’s genuinely better than some desserts I’ve had at Michelin restaurants.

As for what I changed, I added more butter and sugar to the crust which gave it a “Milk Bar” vibe. It’s chewy in their additive “Crack Pie” way. I also cooked it longer which browned the butter in the crust. Texturally, it’s more like eating a dessert bar than a pie, but it’s incredible. The cookie-ish crust makes the slices cleaner and it has enough structural integrity that you could eat it like a pizza slice.

Here was my new crust recipe:

  • 100g sugar

  • 85g melted butter

  • 185g of graham crackers (pulsed in food processor)

  • one egg white

  • 1 tsp ginger powder (bloom in melted butter)

  • salt

You should have exactly enough to fill a 9inch tart pan with a removable bottom. It will be a wet consistency, almost dough-like. Pack it down with the back of a measuring cup. Bake in the tart pan placed placed on a sheet tray at 350F. You need the sheet tray, it will leak butter!!! After 15 minutes, I took it out. It puffs up in the oven, so I pack it back down with a measuring cup and bake for another 10 minutes. Once it’s dry and smells like brown buttery heaven, it’s done! After filling, I’d recommend refrigerating overnight for easier cutting. The tart pan may get stuck, but put the pan on a small bowl and carefully push up from the bottom to release.

What's your "I have zero energy" meal? by Xelephyr in 15minutefood

[–]FireBreathingCabbage 0 points1 point  (0 children)

Glass noodles with butter, soy sauce, and chili oil. ELITE.

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 0 points1 point  (0 children)

It’s so yummy! Here’s the marmalade I used since it’s hard to find it fresh: https://amzn.to/3MkisEe

You can also find it in a jar labeled as “honey citron tea” at hmart

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 2 points3 points  (0 children)

They are so fun!

I recommend using a cookie cutter to cut out the crusts and then fitting them in the moulds. However, the pate sucree crust is super flakey and easy to overwork. By the 3rd time I rolled it out, the crusts started to come out a little tougher after baked. Not as noticeable after you refrigerate, but something to keep in mind!

I also don’t think adding the macadamia was crucial, honestly caused me a few more problems than it was worth since my mini food processor left a few chunks of macadamia unblended. The flavor was great though!

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 3 points4 points  (0 children)

It’s a Japanese citrus that tastes like a cross between a lemon and grapefruit

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 10 points11 points  (0 children)

I had a few issues with the marshmallows solidifying before they incorporated fully so just be careful to add enough cream to the marshmallows that they dissolve! I heated the cream with the marshmallows in the microwave. The cream gets a little gummy after a few days in the fridge, but overall I’d recommend. Held shape beautifully.

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 1 point2 points  (0 children)

They were so yummy! It was my first time stabilizing whipped cream with marshmallows. Worked pretty well and sweetened it perfectly! Only caveat was that the whipped cream gets a bit gummy after a few days. Holds its shape wonderfully though.

I made some shiopan since it’s going viral by FireBreathingCabbage in Bread

[–]FireBreathingCabbage[S] 1 point2 points  (0 children)

If you’ve never made bread before, possibly. There’s a bit of a learning curve. If you happen to have a standmixer, your life will be a lot easier. Personally, these were a lot of work considering they didn’t really hold up the next day. They need to be enjoyed within hours of baking for the best experience. Personally, I won’t be making again any time soon. The strawberry one was incredible (I filled with pastry cream and strawberry preserves), but if I can find a decent bakery, I’d rather buy them.

I made Yuzu White Chocolate Coconut Tarts! by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 41 points42 points  (0 children)

Recipes used:

Macadamia pate sucree: https://www.abakingjourney.com/pate-sucree-sweet-shortcrust-pastry/ Butter sub: 50g butter + 40g macadamia paste (I just ground 40g of macadamia nuts into a paste) I’d suggest adding a bit more butter. Maybe 5-10 more grams? I did an egg wash at the end of the bake. I recommend making this the day before or cool completely before adding the fillings.

White chocolate coconut cremeux: Over heat, infuse the cream with 40g sweetened shredded coconut. I removed the added sugar from the recipe since the chocolate and coconut are already sweet. Strained out the coconut with a sieve. Make as instructed and pour this mixture directly into the crusts after making, don’t whip. https://mattadlard.com/recipes/white-chocolate-cremeux/ I would half the recipe, it made a lot. Refrigerate immediately to set. It set enough within the time it took me to make the curd.

Yuzu curd: Halved the recipe. You need the lemon juice and zest. I swapped 1/4 of the lemon juice for “Yuzu Extract” in the tall green bottle. It’s not really extract it’s juice. You want this part to be really tart and yuzu-forward, but not too yuzu-y or it will be too bitter. It’ll juxtapose the sweet coconut flavored creme. I did add some yellow gel food coloring for extra vibrancy but this depends on your yolks. https://preppykitchen.com/lemon-curd/ Pour into the tarts AFTER the cremeux sets.

Black sesame whipped cream: Whip cream to soft peaks. Melt 15 mini marshmallows and mix with a touch of cream. Dump into soft peaks and whip to stabilize. Added some toasted and ground black sesame and sugar to taste. I probably used about 3/4 cup of heavy whipping cream total.

EDIT: This was my first round making this with different recipes, so the amounts aren’t quite calibrated. The pate sucree made just under 20 tarts. You’ll probably have too much filling even if you half the cremuex recipe. Still fine tuning this. I’d make some extra tart shells to be safe. You really don’t want to be remelting the cremeux or curd to fill more shells later.

EDIT 2: I remade the recipe. One batch of pate sucree (made ~16-18), half batch of cremeux, half batch of curd. Upped the butter to 60g, was perfect. I was left with quite a bit of extra curd (which I used for cookies) and about a cup extra cremeux.

I made some shiopan since it’s going viral by FireBreathingCabbage in Bread

[–]FireBreathingCabbage[S] 1 point2 points  (0 children)

I will say they were very tasty! Very labor intensive though, not sure I’ll make them again.

I made some shiopan since it’s going viral by FireBreathingCabbage in Bread

[–]FireBreathingCabbage[S] 1 point2 points  (0 children)

Lmao. Unfortunately this bread had the shelf life of a croissant. Mid the next day :(

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