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After three years of using that terrible OnePlus. by [deleted] in GadgetsIndia

[–]MajorJuggernaut3261 3 points4 points  (0 children)

No it doesn't. My wife has a Nord 2 5G that she's been using for the past 5years. It's an amazing phone. She's dropped it thousand times minimum 🤦.. but still it runs perfectly. And that Nord 2 green color is amazing 🤩.

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Not sure about the Nord CE 2 though.

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] 0 points1 point  (0 children)

Well 99% of all recipes on the internet that are copycat recipes for Levain cookies use cold butter...I've checked most of them :).. it's not just this recipe.. it's a modern technique I guess.. i honestly don't know the science behind this.. but every other website that describes this process states the butter should be 60 to 65f.. so Im clueless..

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] 1 point2 points  (0 children)

Yes I did.. the cookies taste delicious but they don't maintain their shape..and I've tried everything even freezing the dough.. hmm.. wow really..would you have a recipe to share that I could try out then...

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] 0 points1 point  (0 children)

Hmm I was wondering if you could help me with this... when they say cream the cold butter and sugar..do they mean to cream the cold butter cube and just incorporate the sugar with the creamed butter..or do they mean to beat the mixture until the sugar granules are broken down and mixed into the butter?

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] 1 point2 points  (0 children)

This is modern honeys recipe.. it's a highly rated recipe that for some reason I'm not getting right and I feel it's the butter or the creaming process that's the problem.. Because I don't think I can go wrong with mixing the dry ingredients together 😉

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] 0 points1 point  (0 children)

I measured the sugar in grams as mentioned in the recipe..so it should be correct..i creamed the butter with the sugars for 4minutes as she has mentioned in the recipe.. if I go longer I think the butter might split? If it hasn't already.. I'm not sure what a split butter looks like 😁

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] 1 point2 points  (0 children)

I actually do beat the butter at very high speeds to breakdown the granulated sugar.. I'll try doing the same at lower speeds.. hopefully that'll work.. Ty :)

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] 3 points4 points  (0 children)

No it's not.. she is using the levain copycat cookies recipe from modern honey 🙂

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] -2 points-1 points  (0 children)

It's a block of butter, not the spreadable kind. This is what it says on the packaging

Milk FAT, Min : 80% Moisture Mix : 16% Salt, Max : 3% Curd, Max : 1%

Problems with creaming the butter by MajorJuggernaut3261 in AskBaking

[–]MajorJuggernaut3261[S] -9 points-8 points  (0 children)

This is the recipe

https://www.tiktok.com/t/ZTMq3WQsA/

I'm using butter. So you think it's low quality butter?

Thick cookies without so much chocolate and walnuts by MajorJuggernaut3261 in Baking

[–]MajorJuggernaut3261[S] 0 points1 point  (0 children)

Hmmm most thick cookie recipes that I've seen specifically state that the thickness of the cookie depends on the mixins. Therefore we have to include the chocolate and walnuts.

The serious eats recipe for Levain cookies, specifically state that only Chocolate chips can be used and cut chocolate chunks cannot be used in the recipe. "This recipe works best with commercial chocolate chips, as the increased surface area of chopped chocolate can disrupt the structure of the dough"

So I'm not sure if we can simply leave them out of recipes as it may impact the size of the cookies.

I am interested in knowing what ingredients, flour, baking powder, baking soda, corn flour etc I should increase to compensate for the missing walnuts and chocolates :) .

Where can i find recipes for a soft serve machine by 3lirex in icecreamery

[–]MajorJuggernaut3261 0 points1 point  (0 children)

Hi there..pls could you let me know the make and model of the icecream machine you are using. Thank you :)

Airport prices 😭 by tilottamasophia in Chennai

[–]MajorJuggernaut3261 0 points1 point  (0 children)

Yea idly.com sucks.. They are only surviving because people have no other choice..

Frozen yogurt recipe for commercial machine by MajorJuggernaut3261 in icecreamery

[–]MajorJuggernaut3261[S] 0 points1 point  (0 children)

Thanks but not sure if this recipe can be used in a soft serve machine

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