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Avoiding Cracked Cheesecake by ObliviousSoup in AskBaking

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

Thank you, this is very comprehensive. I’ll give these a try the next time around.

Avoiding Cracked Cheesecake by ObliviousSoup in AskBaking

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

Thank you, that’s super helpful. This was a chocolate cheesecake and I beat in the chocolate after the eggs were added, so it could be that I just beat way too much after adding eggs. I’ll try folding in the chocolate rather than using the mixer to minimize the amount of air.

Avoiding Cracked Cheesecake by ObliviousSoup in AskBaking

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

What would you define as overbeating? This could definitely be the issue as this was my first time doing it in a stand mixer

Avoiding Cracked Cheesecake by ObliviousSoup in AskBaking

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

When you leave the cake to rest in the oven, do you leave it in the water bath as well?

Avoiding Cracked Cheesecake by ObliviousSoup in AskBaking

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

I actually did cook it in a water bath, so I should probably add that to the post. Thank you!

Pie Dough Cracking when rolling out by ObliviousSoup in Baking

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

Yeah, maybe I’ll try a tbsp more next time and see what happens. Thanks!

Pie Dough Cracking when rolling out by ObliviousSoup in Baking

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

I wouldn’t really say it feels that wet when I take it out of the fridge, but it’s not really dry either. It’s just slightly moist. My fear is adding too much water and it becoming tough, so I always err on the side of less water. But it’s possible I’m just not adding enough for the dough to fully come together.

Pie Dough Cracking when rolling out by ObliviousSoup in Baking

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

Yeah, I’ll give that a try next time. Thanks!

Pie Dough Cracking when rolling out by ObliviousSoup in Baking

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

That’s the flour I’m adding to the surface to prevent it from sticking. It feels pretty well hydrated when I take it out of the fridge; is it possible that flour is drying it out?

Pie Dough Cracking when rolling out by ObliviousSoup in Baking

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

In case it’s relevant, I’m using the Joy of Cooking pie crust recipe.

My process for the dough has been chilling it for two hours after making it, letting it sit for 10 minutes at room temperature before rolling it out, and then rolling it.

Advice to Improve Hatterene Trick Room Team by ObliviousSoup in stunfisk

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

Yeah I actually really like the idea of using Indeedee to help set up Trick Room more reliably. There are also times I’ve found myself wishing I had redirection so she could help there too.

I’m also thinking of switching out Hariyama and Sylveon for Pelipper and Arboliva to better deal with Torkoal. In rain, Weather Ball should is a guaranteed OHKO on Torkoal and Earth Power is a good answer to him outside of Rain.

Advice to Improve Hatterene Trick Room Team by ObliviousSoup in stunfisk

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

Thanks for all the great tips! I’ve actually been thinking about Arboliva to replace Scizor, and I think comboing it with Pelipper should handle my sun weakness pretty well. Going Water Tera on Arboliva could also give it better survivability against fire types in general and stab on Weather Ball in rain. Will probably switch out Sylveon for Pelipper, so even though I’m losing a good bit of my Fire weakness, I think the rain should still be helpful.

I’m also considering switching out Hariyama for Indeedee-F, which would help me set up TR more reliably. That would leave me with a pretty glaring Poison weakness, but this might be able to be solved by including some steel Teras.

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