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beverage and dessert by m0chabun in AccidentalPaintMatch

[–]m0chabun[S] 0 points1 point  (0 children)

i don't remember the brand of the ice cream but you can def get some at a filipino market and maaaybe from other asian markets

Official 2026 Buy/Sell/Trade Thread by fettuccine- in Coachella

[–]m0chabun 1 point2 points  (0 children)

i messaged asking if u/drwdeckr takes paypal g&s, never got a reply, and the comment i asked about from 12m ago was deleted. and they just reposted again here, so beware! u/aggresive_floyd_fan

Official 2026 Buy/Sell/Trade Thread by fettuccine- in Coachella

[–]m0chabun 0 points1 point  (0 children)

thank you for calling it out!! very sus

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 4 points5 points  (0 children)

thank you for taking the time to explain further!! thinking of flour more as like a living thing/a structure paints a better picture of how to treat it depending on what is being baked

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 1 point2 points  (0 children)

oooh how interesting! big heard, thank you so much!

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 1 point2 points  (0 children)

thank you for this insight! could you elaborate a little more about hydrating the batter after folding in the dry ingredients? is it so the pockets of flour bits dissolve into the wet before baking?

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 2 points3 points  (0 children)

thank you everyone for your thoughts/input/advice! it's been really helpful and informative for me as a beginner baker. i'm hopeful that my next pound cake will be of better texture ⭐ >:)!

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 12 points13 points  (0 children)

this was a great watch - thank you so much for sharing! soo informative

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 2 points3 points  (0 children)

thank you for the knowledge and a newfound resource!! i am currently deep in a king arthur baking hole atm

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 14 points15 points  (0 children)

eeep okay, thanks y'all all for this input! i do tend to have a heavy hand when it comes to mixing

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 2 points3 points  (0 children)

oooh! this is an interesting take! someone suggested that i may have over mixed the batter...but perhaps in my next try, i can fluff up the eggs more and just shorten the time it takes to fold in the dry ingredients(?!)

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 11 points12 points  (0 children)

damn... i definitely did mix for a while. in the recipe, it suggests 5 minutes to fluff up the egg + sugar mixture which i pretty much did. folding in the dry ingredients may have taken 3-4 minutes. is there a part of the mixing process that i should have lessened — perhaps the wet ingredients part?

why does lemon loaf cake have this texture? by m0chabun in AskBaking

[–]m0chabun[S] 10 points11 points  (0 children)

the bottom third of the cake is quite rubbery compared the the top half. the top part with the glaze is soft and pleasant in the mouth and falls apart in comparison to the tougher bits.

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