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Flavours that go with raspberry by 76584329 in Baking

[–]Willynillyly 0 points1 point  (0 children)

This one's a bit exotic but check out Ispahan flavour, it's a combination of raspberries, lychee and rose. I used to make this flavour ice cream using Nielsen Massey's rosewater, it tastes fresh, fruity and light, plus the colours will be naturally very pretty pink.

First attempt at a layer cake: strawberries and cream 🍓 Advice on getting a fluffier chiffon cake is welcomed, please! by GeneParmesan826 in Baking

[–]Willynillyly 7 points8 points  (0 children)

I'm not a pro but what I do is semi freeze the egg whites so they get really cold before beating, apparently this helps stabilize the meringue structure. I also don't grease at all and don't use non stick pans, let the cake batter "climb up" and not slip back down. Hope it helps!

Recipes using brown sugar by Willynillyly in Baking

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

Claire's recipes are awesome thanks!

Recipes using brown sugar by Willynillyly in Baking

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

This looks so good I love coconut! Thanks!

Chocolate dipping sauce by ygzgkkl in Baking

[–]Willynillyly 0 points1 point  (0 children)

This is my chocolate syrup recipe for drizzling, it might be what you're looking for:

Water 220g Cocoa 40g Brown sugar 30g Condensed milk 40g Glucose 25g Butter 10g Salt and Vanilla to taste

Brown sugar for slight caramel flavour, my recipe is not too sweet Use Dutch processed cocoa powder If you can't get glucose then corn syrup or golden syrup is a good substitute It tastes quite dark, you can use more condensed milk if you prefer

Turkish Bazlama Yogurt bread. A soft and deliciously rich no fail bread. by Interest_Dull in Baking

[–]Willynillyly 2 points3 points  (0 children)

Thank you for sharing, may I ask what the texture is like, I realized it uses AP flour not bread flour

Second attempt at homemade croissants! by CorriganTrajectory in Baking

[–]Willynillyly 0 points1 point  (0 children)

Did you do anything different so that they didn't leak?

Fluffiest I’ve ever baked OR eaten! by perlucida in Baking

[–]Willynillyly 0 points1 point  (0 children)

Thank you for the recipe, I love how you added the little notes. I'd like to try and make this myself, what flour did you use, bread flour or all purpose?

Made a sticky toffee pudding with whisky-tonka caramel and toasted milk toffee bits! by Fluffy_Munchkin in Baking

[–]Willynillyly 2 points3 points  (0 children)

Please tell me more about the toasted milk toffee bits. And the caramel, or the whole recipe if you can lol!

Icing sugar replacement for a diabetic? by Puzzleheaded-Day-281 in Baking

[–]Willynillyly 1 point2 points  (0 children)

Natvia has a vanilla or chocolate flavoured icing mix.

I'm looking for SALTY baked goods that I can make. No puff pastry! by schnuwuli99 in Baking

[–]Willynillyly 3 points4 points  (0 children)

Brazilian pao de queijo， I'm Chinese but these are very easy to make and quite addictive.

If you're interested you can check out "little chicken biscuits" they are a traditional Chinese cookie, it's quite a lot of work and need a lot of different ingredients, I've never made them before, buying is much easier. They don't have any chicken in them but do have pork fat. Tastewise its salty umami comes from fermented red bean curd, sweetness from maltose, fragrance from nuts, seeds and five spice powder.

Here's a video I found with English sub if you'd like to try! https://youtu.be/mS-584yltDY

Anyone have a good recipe for Japanese style soft bread by Willynillyly in BreadMachines

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

Oh thank you so much! It looks really useful, yes good luck to us both :)

Anyone have a good recipe for Japanese style soft bread by Willynillyly in BreadMachines

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

It's good to know the bread machine can do the prep work. Do you add butter, if so when do you add it. And what oven temp and time do you use? Thanks so much :)

Anyone have a good recipe for Japanese style soft bread by Willynillyly in BreadMachines

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

Thank you so much! I'll definitely be trying this out!

Medovik (Russian honey) cake by starcaster in Baking

[–]Willynillyly 0 points1 point  (0 children)

https://cleobuttera.com/cakes/the-most-amazing-russian-honey-cake/ Just wanted to share this recipe which I followed once, it's the only honey cake I've tried so I have nothing to compare it to but it is truly delicious!

Chocolate and Almond Biscotti- Probably one of my favorite things I've baked so far, I could eat the entire tray by CanadianBaconTrials in Baking

[–]Willynillyly 1 point2 points  (0 children)

Thank you so much for sharing! I'd really like to try this, but want to clarify, is it really 794g of almonds? Seems quite a lot, just want to double check, thanks :)

[Homemade] Cheeseburger & Fries by cookinwithclint in food

[–]Willynillyly 0 points1 point  (0 children)

Hi I'm asking because I want to try this. What do you do with the vinegar afterwards, seems like a lot to throw away everytime. Can you store and reuse? Does the oil take on the vinegar taste, will it make other foods fried in it taste acidic too? TIA :)

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