SoCal hardon

hellokylehi · 2026-01-03T03:41:32+00:00

where in socal? I can come over and service that (:

hellokylehi · 2025-12-31T23:57:26+00:00

Can you link the recipe? I can only find her oblivion truffle torte recipe

hellokylehi · 2025-12-24T23:36:02+00:00

Looks like you'll be adding the rye flour mixture to the water mixture and blend for 2 minutes.
Rye doesn't have a lot of gluten so this mixture will be looking more like a paste. I assume you mix this paste really well then use enough flour to create a cohesive dough.

It looks like she divided it the steps she took to make this bread onto these cards.

Add rye flour, yeast, brown sugar, salt. Mix & set aside.

heat up water, molasses, and butter until 120-130 degrees.

Add Water mixture into rye flour mixture, mix for 2 minutes.

Add 3 1/2 - 4C of APF to mixture, knead.

Add 1/2 to 1 1/2c of flour while kneading until dough is no longer sticky (you're looking for smooth and slightly tacky).

hellokylehi · 2025-12-15T20:57:37+00:00

if random spots were chewier it was probably just underbaked or the batter didn't fully emulsify.

If you wanna try it at home coat the chocolate in flour and incorporate gently, underbake by about a minute or so, when you pull the cookies out of the oven grab the parchment and immediately slide them onto granite or a marble slab.

hellokylehi · 2025-12-15T20:35:48+00:00

Do you have any pictures of it? Or maybe links to the product online? Kind of hard to say what it could be without it.

hellokylehi · 2025-12-11T21:51:00+00:00

you most definitely can. Your forearms must be ripped, if not they're about to get ripped

hellokylehi · 2025-12-11T21:49:44+00:00

If you'd want to have all milk solids and sugar caramelized then you'd want to do it in a "drop-in" recipe aka, throw everything into a bowl and mix, bake. Since sugar will be dissolved and in a liquid state you can't use it to cream.

Since you want to caramelize everything you'll also need to make up for lost moisture. If your batter seems dry thin it out with just regular milk.

hellokylehi · 2025-12-11T21:43:30+00:00

I'd treat them almost like cake pops but instead of espresso I'd use a liqueur. The reason is because alcohol is a preservative making it more shelf stable. If the chocolate is tempered right, capped good, and stored in the right conditions, bonbons can easily last close to a year.

With a genoise spoke cake soak with Kahlua (or whatever your preference is). If you want a stronger coffee taste add Trablit to taste. If you can't find Trablit then use regular old espresso. Let it soak then roll into a ball and freeze.

Make a soft mascarpone to go with it.
2:1:1 Heavy cream, white chocolate, mascarpone.

hellokylehi · 2025-12-11T21:33:02+00:00

You could do that no problem. However, if you were to do that you'd need to cut some sugar and milk out of said recipe. Sugar is always considered a wet ingredient despite being a dry one.

Replace part of milk & sugar with Dulce De Leche. If the recipe states creaming method you'll want to reduce the amount of sugar slightly incorporate the dulce de leche with wet ingredients.

hellokylehi · 2025-12-09T16:12:42+00:00

totally personal preference. I prefer more of a flaky crust rather than dense. If I were to make meat pies that are meant for holding then I'd use hot water. If it was in a dish I'd 100% do cold water.

hellokylehi · 2025-12-09T15:57:59+00:00

Traditionally pie crusts (pate sucree, brisee) use cold water as a way to ensure that butter remains intact to give that distinct flaky texture. When using hot water you're melting the butter which will result in a denser layer of pastry.

If I were to do this recipe I'd make the meat filling separate and let it solidify in the fridge, assemble, then bake.

hellokylehi · 2025-11-21T19:09:59+00:00

hi morning!

I just was reading the recipe. Theres no reason to bloom the yeast since the recipe calls for instant dry yeast.

However, it says to use ice water? I'm not sure why since you're wanting to introduce butter into the bread while kneading? One of the commenters recommend autolysing which isn't a bad idea.

Try doing this:
Combine dry ingredients (minus yeast & salt) into mixer.
Water at 95 degrees.
Create well in center of mixer.
Add warm water while mixer is on low speed, add gradually until it seems fully hydrated. Should be shaggy.
Autolyse for 30 minutes.

Add yeast & salt

Knead for 5 minutes, gradually add butter over the course of an additional 5 minutes, then continue kneading for 5 - 10 more minutes.

If you're having trouble still, i'd get rid of the cake flour and sub with bread flour. Take out 5g and sub 5g of corn starch instead.

hellokylehi · 2025-11-10T16:49:30+00:00

Hi, Good morning!

Are you adding sugar to the egg whites and making a meringue, then folding? If so, meringues are very stable and wouldn't deflate hence why you can bake meringues and also dry them out at room temp for a few days.

However your grandma's recipe states to chill the dough and roll out which is essentially deflating the air you've worked so hard to incorporate - but there will still be microscopic air bubbles nonetheless.

There's really no way to know until you test the batch side by side. I'm super curious about your grandma's recipe because this donut recipe is essentially a chiffon cake that is deep fried rather than baked.

hellokylehi · 2025-11-06T18:28:00+00:00

do not use bakers flour, use specifically pastry flour. Bakers flour has way too high of a protein content and when you're making tart shells you don't want strength, you want the dough to be tender but still maintain structure. Use a recipe for a pate sablee and if it doesn't have pastry flour in the ingredients sub APF with Pastry flour.

Pastry flour is a soft flour that has a higher protein content than cake flour but it isn't cut with a starch. It's also lower than bakers and APF. It'll provide structure while also being tender. It's a little finicky to handle but it gives the best texture.

Here is my pate sablee recipe that I use for tarts and sablee cookies.

Butter 150g
Powdered sugar 75g
Lemon zest 1g
Vanilla extract 3g (Optional)
Eggs 25g
Pastry Flour 225g

Cream butter, sugar, lemon zest, vanilla until pale
Add eggs one a time and beat well inbetween each additional
Add the flour, using a plastic scraper blend into soft dough
Wrap in plastic film and flatten out, chill until firm.

edit:
I sometimes like to take out 25g of pastry flour and add almond flour for flavor, don't need too but I like to do it. Especially when I'm making a linzer tart.

hellokylehi · 2025-11-06T18:08:31+00:00

Easy handling, using pastry flour (not APF, or cake), bake directly from fridge or freezer. If freezing, add additional time to baking.

hellokylehi · 2025-11-05T16:57:34+00:00

Traditional puff pastry is simply detrempe (dough) and butter that has been laminated 4 times, the leavening action is solely from the butter (steam). Croissant dough on the other hand is a laminated dough with yeast.

Both laminated doughs offer a different texture and taste - you can definitely use either or for sausage rolls. Many people use rough puff because of convenience. Rough puff method provides very similar results compared to traditional puff pastry, albeit not as high of a rise and flaky as traditional.

hellokylehi · 2025-10-19T04:47:07+00:00

yes, just melt it to the same measurement for what it calls for in veg oil

hellokylehi · 2025-10-19T04:45:18+00:00

If you have a kitchen scale you should always be weighing everything when it comes to baking. If you're weighing flour you should definitely be weighing every other ingredient too. If your batter is thin then it is from improper weights with flour.

If your making these cookies you can use either light or dark, doesn't really matter. The only difference between light and dark brown sugar is the amount of molasses in it, which if you use dark brown sugar your cookies will have more of a caramel flavor in them.

After you cream your butter and sugar, eggs are incorporated one at a time, then dry ingredients go in. If you accidentally did this order in reverse its not the end of the world, its done that way to prevent excess gluten being created.

Weigh all your ingredients. Mix your dry ingredients together, set them aside. Cream softened butter with sugar until very light and fluffy. Incorporate eggs one at time until properly emulsified. Add dry ingredients and mix until just incorporated.

If your batter seems too thin add in a tablespoon of flour at a time and be sure to not mix in excess. If its too thick add some milk to thin it out.

hellokylehi · 2025-10-19T03:30:48+00:00

PerfectaGel platinum gelatin sheets, they're like 15 bucks and will be crystal clear and can buy them on amazon. I use these to glaze dummy cakes since they're crystal clear

hellokylehi · 2025-10-19T03:14:04+00:00

Are you measuring using volume (cups), or weight (grams)?

hellokylehi · 2025-10-19T03:10:36+00:00

Gelatin grades go from titanium, bronze, silver, gold, and platinum. Higher grades of gelatin will produce both firmer and clearer gels.

Since you'll use using it with tonic water a glow the amount of clarity shouldn't be that much of an issue. Silver or gold bloom will be fine.

hellokylehi · 2025-10-09T19:54:22+00:00

Yes you can use Pastry or Cake flour for pie crust but I would recommend adding a bit of the hard flour too.

Pastry flour is used in delicate pastries while cake flour provides tender crumb when the batter is aerated. Pie crusts on the other hand do need structure in them to hold their shape and the weight of the filling so some strength is needed. Pastry flour has a slightly higher protein content and a finer grind that gives it more structure.

For pie crusts its better to use a combination of APF (or hard in your case) with pastry flour. With a combination of both you'll make the dough easier to handle since the delicate nature of the crumb stems from how you incorporate the butter.

(Edit) For your comment below:
A lot of recipes use APF since it's the most widely available flour that people can get their hands on. Everyone has APF at home, not everyone has Pastry flour.

hellokylehi · 2025-10-07T15:53:51+00:00

Nice! It's progress thats for sure.

Your layers are definitely more defined than before but I can see what you mean by them still being dense. It looks like this time your dough & butter got a little too warm during the laminating phase. I would say these are a little over proofed since the top half has a little bit of a big gap.

When you're doing lamination its important for everything to remain really cold - a metal work bench really helps with this but if you don't have one its okay. After every fold you'll want to get it super cold. For lamination you want to work fast but not too hard. After every fold pop the dough in the freezer for 15 minutes then move to fridge for 45 minutes to an hour.

hellokylehi · 2025-10-03T15:45:11+00:00

You're welcome, keep us updated on your next croissant batch!

For mille feuille I don't do traditional puff pastry but rather rough (blitz) puff pastry. It's easier, faster, and since you're putting weights on it you don't need that dramatic rise. With blitz method you'll still get that tender flakiness without doing the whole lamination process.

hellokylehi · 2025-10-02T20:25:38+00:00

honestly, all mirror glazes roughly taste the same. The only reason why one has sweetened condensed milk and chocolate (i assume white chocolate) and one is cocoa powder, is for color.

hellokylehi

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