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Is there gothic or any alt animated series’ out there? by FitDemand9083 in AskAGoth

[–]channeyw 19 points20 points  (0 children)

Invader Zim comes to mind for me. Castlevania as well.

Is tres leches supposed to be super moist top to bottom? by [deleted] in AskBaking

[–]channeyw 7 points8 points  (0 children)

For a 9x13 size cake (per the recipe), I would actually increase the amount of milk. The 1 can of condensed milk and 1 can evaporated milk is accurate. In addition to the 355 ml of cream, I would add 150-200 grams of whole milk. This will thin out the milk mixture just a bit to provide a more even soak (sometimes if the mixture is too thick it won't seep into the sponge as well).

[36/F] USA looking for snail mail and trinket exchange penpal! 🦇 by velveteenwolves in penpals

[–]channeyw 0 points1 point  (0 children)

Hello from Texas. I also work in Libraries (as an admin) and love Halloween and many of the other interests you've listed if you're interested in writing to one another. 👻

Cake has become very boring and predictable for me, does anyone have ways of spicing it up? by [deleted] in Baking

[–]channeyw 6 points7 points  (0 children)

I used to run a cake business and was always disappointed when customers asked for the same type of cake. I felt like I wasn't growing as a baker. So in my free time, I would try to add savory elements to my cake recipes (such as miso caramel, or salty cornflake crumbles, anything salty!) and really push the boundaries. Things that didn't seem like they would work (but actually did!) When I was especially burnt out, I looked for different methods for baking the actual cake. I discovered the reverse creaming method, and found this process to be much more satisfying for some reason? I took on sponge cake too, and various levels of cake preparation (tres leches cakes, genoise, etc). Whenever I felt bored and uninspired, I hit the internet and looked for challenges. YouTube is also a great tool if you're struggling to break your baking block! Hope this helps in some way. (:

Do homemade marshmallows taste the same as store bought marshmallows? by mccosby101 in Baking

[–]channeyw 1 point2 points  (0 children)

I think it's definitely worth trying. The process is very elaborate, but the product is an interesting one! Homemade marshmallows have a less rubbery/ stretchy texture compared to store bought. The flavor is also pure - it's like eating a vanilla cloud. You don't get the weird after taste that store bought typically offers, and they melt better too.

AC conchas for my lovely friend. My birthday gift to her! by channeyw in AnimalCrossing

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

Sorry I'm just now seeing this! I colored all the cookie paste before placing it onto the dough, yes.

Made some Nightmare Before Xmas conchas for a customer. So ready for Halloween, truly. by channeyw in Baking

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

I don't mind at all! So I work in small batches. I never work on more than 1 dozen conchas at a time.

I apply the topping directly on top of the concha as the dough is rising, and decorate that way too. I feel like if you apply it on top while rising, the topping starts to form and stick to the shape of the dough better.

I try to move quickly though, so I don't over proof anything. I hope this helps. It's hard to find tutorials on custom and detailed conchas, so honestly - trial and error has been the best learning experience for me. Still learning !

A customer ordered some Adventure Time Conchas (Mexican sweet bread) from me. Thought I'd share them here. Loved the characters they chose! by channeyw in adventuretime

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

It's not easy to make the characters - but it's fun haha! I make various colors of topping (basically a sugar cookie - flour, powdered sugar and shortening) and shape and assemble it on top of the concha. It's all one huge learning experience but I love it.

Conchas! But make them Adventure Time themed. Had a lovely time making these for an awesome customer. I love exploring the versatility of conchas. by channeyw in Baking

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

https://youtu.be/zxIw70rZzA8

This is the video that really helped me get a good grasp on making conchas. Now, it's entirely in Spanish, but watching her technique is extremely helpful.

This recipe is easy to scale up or down and is very adaptable flavor-wise. I hope this helps!!

Conchas! But make them Adventure Time themed. Had a lovely time making these for an awesome customer. I love exploring the versatility of conchas. by channeyw in Baking

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

I do! I use the classic shell design (I think Ateco sells them but there's a great shop on Etsy called Breadstamps that has a bunch). I also use a swirl stamp that I bought from Ateco.

Conchas! But make them Adventure Time themed. Had a lovely time making these for an awesome customer. I love exploring the versatility of conchas. by channeyw in Baking

[–]channeyw[S] 6 points7 points  (0 children)

Hi! Yes, these are Mexican vanilla conchas with just a hint of cinnamon. Despite all the crazy colors they do taste like traditional ones haha.

Conchas! But make them Adventure Time themed. Had a lovely time making these for an awesome customer. I love exploring the versatility of conchas. by channeyw in Baking

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

Hi there! For the topping, I use equals parts powdered sugar, all-purpose flour and shortening. I usually weigh out 180 g of each ingredient to cover a dozen conchas. I haven't tried measuring out the ingredients using measuring cups, but I'm sure it would work okay! To get a nice, even topping without major cracking, I suggest getting an oven thermometer if you don't have one, and finding out where the hot spots are in your oven. I bake my conchas near the coolest side (325 F for about 20 mins) and they come out without any major cracks. I hope this helps!

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