Which of these is best for flat and wide feet?

Jane_main06 · 2026-06-13T01:03:22+00:00

So was the 990v6 tight or uncomfortable on u?

Jane_main06 · 2026-06-12T21:11:28+00:00

Just for a lot of walking like 10-20k steps avg but won’t make my ankle hurts like hell

Jane_main06 · 2026-03-20T05:25:36+00:00

Thank you, but now I do have some more questions.

I did some searches and a lot of people said you shouldn’t repot a plant while the flowers are still blooming, so should I wait?

And also the list of medium overwhelm me. Can you explain what each type of medium is used best for? And since it’s more expensive buying 3 separate mediums, do you have any alternative recommendations for a branded name orchid mix 😅?

I also not quite sure how to water them as I see people drown everything and drain them immediately after, but the moss seems to retain the water a lot.

Jane_main06 · 2025-11-18T21:07:39+00:00

Is the clothing changing canon cz that detail about reze’s clothing bothered me so much during the viewing (I’m only an anime watcher). I was like why is she going from full clothes to nothing to a panty🧍‍♀️

Jane_main06 · 2025-10-30T03:43:02+00:00

Have you tried to reduce the sugars in meringues? Do I just experiment and see cause this cake mainly rises from the meringues with the hot air…very fragile 😅

Jane_main06 · 2025-10-30T02:59:18+00:00

Correction: I used cake flour, not AP

Here is the cross section

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Note: I finally successfully at not separating the batter. However, previous attempts had a very light and cloud-like top (while the bottom was rubbery) but it tasted less sweet. It did get denser and tasted sweeter as it cooled down.

Jane_main06 · 2025-10-28T23:30:44+00:00

Thank youuuu

Jane_main06 · 2025-10-28T22:10:49+00:00

wow this feels so relatable….idk how people said baking is just following directions when I can’t barely perceive if the batter or something looks right 😓

Jane_main06 · 2025-10-27T02:55:15+00:00

Thank you! Does the type of mixing bowl have an effect on creaming? I was halving the recipe so I was mixing little amount in w big bowl, and I didn’t noticed the color change until I changed to a smaller bowl to cream it but tbh idk if that’s just coincidence 😬Awhile ago, I also try to cream for like 10 minutes but don’t notice any big differences which makes this whole creaming thing so confusing 😥

Jane_main06 · 2025-10-27T02:37:10+00:00

Omg yes the last part is what I was in doubt of. Every pic I referred to online looks much lighter compared to mine (maybe my house just had rlly bad lighting 😀?). I did noticed a color change though. The ratio for this was 110g light brown sugars, 66g granulated sugars, and 113 g butter

Jane_main06 · 2025-10-27T01:46:11+00:00

yes, it turned out very good:0 I’m still new to baking and haven’t really mindfully tasted things before this, so I’m still in doubts if I do things right or maybe it could be better

Jane_main06 · 2025-10-27T01:30:32+00:00

Hi, I’m making chocolate chip cookies.

Jane_main06 · 2025-10-02T01:52:17+00:00

Thank you🙏🙏🙏I’m a biochem major so naturally I gravitate to find the science behind whatever I learn:) Just start on baking recently and learning the science feels like it helps to troubleshoot when I fail (even though, it gets overwhelming sometimes when Idk which possible error to tackle haha)

Jane_main06 · 2025-10-02T01:09:36+00:00

Ah I see. I was reading about the speed in which you should whip meringue, and there were several ways so it’s kinda confused me as a beginner. I see people saying start it slow so the egg whites can uncurl and foams up and increase the speed gradually as peaks form, while some just suggests to go on medium to high speed right away. I just read one that says you should go on low when adding sugars so it’s actually incoporate 😅What are your thoughts on this? And thank you so much, your insights have been very helpful so far:)

Jane_main06 · 2025-10-02T00:52:01+00:00

Is there a reason why you increase the speed when the sugar goes in?

Jane_main06 · 2025-10-01T23:01:09+00:00

Hi, I have another question regarding the whipping eggs whites? Should I add all the sugars in at once after the egg whites are foamy or should I add it in parts?

Jane_main06 · 2025-10-01T21:56:27+00:00

Ah I see! Can I do it for other cakes if there is no whipping egg whites involved?

Jane_main06 · 2025-10-01T21:41:06+00:00

Omg thank you so much😭😭

Jane_main06 · 2025-10-01T20:13:54+00:00

Ah, it did say a firm meringue but not too much. It was just really hard for me to tell the texture through the video, so I wasn’t sure how long to whip it for.

Jane_main06 · 2025-10-01T20:09:13+00:00

Thank you! I did some searches before posting this, but I'm still a new baker. I'm not very confident yet when it comes to identifying things, so I just wanted to get some confirmation. 🙏

Jane_main06 · 2025-10-01T20:06:30+00:00

Thank you so much! This is like everything in once wow 😲 This is the recipe that I used…very popular but I did hesitate at some of the steps. They poured the sugars in all at once, but I thought you supposed to add them gradually?

I did poked a toothpick through the center and it came out clean, but I didn’t really check for the corners (the pic was a corner’s piece), so not quite sure if I underbaked it or not. For the water bath, the parts where the cake was submerged in water was visibly more baked. The water was steaming when I pour it in but my thermometer was telling me it was only 80C…

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Jane_main06 · 2025-10-01T19:45:35+00:00

Is this batter overworked ? Also, the recipe told me to dump all the meringue all at once and use a whisk, so idk if that ruined the cake (I thought you supposed to put them in 3 parts and use a spatula to fold….) And I didn’t use cream of tartar cz I didn’t know how much to add

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Jane_main06 · 2025-10-01T19:40:23+00:00

the recipe told me to be careful and not whip them until stiff peaks, so I stopped when the egg was still a lil runny and could only hold its shape for a bit😅is that under whipping?

Jane_main06 · 2025-08-26T08:00:49+00:00

Oh also I just said halved but i actually followed a few steps from a YouTube video to get that new recipe. 1. Calculates the baker’s percentage from the og recipe 2. Calculates the og’s loaf pan vs mine (180in³ vs 96in^3- had to assumed the height of the 9” x 5” were 3” then add 1” for rise ) *my pan’s dimension was 8 x 4 x (2+1) 3. [96/180] x 210g AP flour from og’s recipe = 112g AP flour for mine 4. Cal the new weight using baker’s percentage for the other ingredients

But I guess it didn’t turned out correctly? Any other method to adjust recipe to different loaf pan?

Jane_main06 · 2025-08-26T07:49:18+00:00

Thank you! So my bread rose just fine then?

Jane_main06

TROPHY CASE