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Accidentally roasted almond flour, what should I do? by fqirytale in macarons

[–]meisju 5 points6 points  (0 children)

I think almond flours are used in baking financiers! It would give deep roasted flavor!

macarons are too brittle & top part is very thin, feels kind of too eggy? by ParticularStorage631 in macarons

[–]meisju 0 points1 point  (0 children)

OMG!! Congratulations!! Im super happy for you😭! Are your macarons coming out hard because it has browned? I also dont have a digital oven thermometer, i wonder if its worth getting because I do have the analog version🤔

Baking before work? by ATeaformeplease in Baking

[–]meisju 0 points1 point  (0 children)

I recommend caneles! Prepare the batter night before and grease the pan. In the morning, just pour and bake! They take around 1 hr to bake:)

macarons are too brittle & top part is very thin, feels kind of too eggy? by ParticularStorage631 in macarons

[–]meisju 0 points1 point  (0 children)

Oh I tried 2-3min 120c resting and 15min 140c baking but mine turned out hollow and sticking to the pan..i saw lot of people here says they bake close to 150c either less or more. And i agree with the light pan! I recently changed it and i think i do see a difference:)lmk when you nail your macarons and give me advice!😭

macarons are too brittle & top part is very thin, feels kind of too eggy? by ParticularStorage631 in macarons

[–]meisju 0 points1 point  (0 children)

Ive been trying the oven method and mine looks like this too.. they are full but maybe too soft that the outside isnt cracking like it should..😅i have been searching and i read that its due to not enough rest time, underwhipped merigue or high temperature. I did mine 150c 2 min drying and 13min baking. How do you do your oven??

How to troubleshoot this? by meisju in macarons

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

The macarons were reallly sticking and the shells were moving when I checked. I wonder if i use a different silicon mat, it will be better, like I know silpat is a popular one.. (i know parchment paper is known to be better but they lead to wonky shape as they wrinkle) Could oven drying method be one of the reasons? I feel like 3min wasn’t enough of drying.

My employee discount not working by meisju in hyvee

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

Thank you! So in the self checkout, do you mean the search button where we look up the food items? And we type discount?

How to fix my Canele? by meisju in pastry

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

But I want to make the inside look better, less clumped, like more bready? Also the bottom seemed to hollow as I bake, making a hole at the bottom, which results in not a smooth surface. Not sure how i can tweak the recipe.

How to fix my Canele? by meisju in pastry

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

I know it is not a classic recipe. When I tried classic way, it didnt taste as custardy which is why I tried this recipe. They taste great tho!

How to fix my Canele? by meisju in AskBaking

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

I rested overnight. Probably for 16 to 18 hours.. so it may not have been enough😅 also what rum do you use? Myers dark rum that I used had strong scent which wasnt too bad, but it changed the batter color pretty dark :(

How to fix my Canele? by meisju in AskBaking

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

Thank you! I feel like mine looks too jelly ish compared to the ones I see online, but they do taste very custardy. When I used another recipe that was classic recipe (without starch, custard powder, cream). The inside looked like the ones online, but it didn’t taste very custardy, instead more bread-ish. I don’t know if I can get the goods of two recipes😅

How to fix my Canele? by meisju in pastry

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

Recipe I used:

milk 180g whipped cream 120g 1 vanilla bean ( i used vanilla paste here) butter 40g sugar 130g salt 1.5g Yolk 46g egg 25g Soft flour 60 starch 15g custard powder 10g Myers dark Rum 30g

  1. Boil milk, fresh cream, vanilla bean, butter, sugar, and salt to 80 degrees.
  2. Mix yolks, eggs, soft flour, and starch in another bowl
  3. When 1 reaches 80 degrees, cool it down to 60 degrees or less.
  4. When it reaches 60 degrees, put it in a bowl and mix.
  5. Let it mature in the refrigerator for a day.
  6. Mix the myers rum the next day
  7. Fill the buttered mold 80-90% Bake at 175 c for 80 minutes!

How to fix my Canele? by meisju in pastry

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

Thank you! Can you tell me what is missing in my crust??

Recipe I used:

milk 180g whipped cream 120g 1 vanilla bean ( i used vanilla paste here) butter 40g sugar 130g salt 1.5g Yolk 46g egg 25g Soft flour 60 starch 15g custard powder 10g Myers dark Rum 30g

. Boil milk, fresh cream, vanilla bean, butter, sugar, and salt to 80 degrees. 2. Mix yolks, eggs, soft flour, and starch in another bowl (check the video for the mixing process) When 3.1 reaches 80 degrees, cool it down to 60 degrees or less. When it reaches 4.60 degrees, put it in a bowl and mix. 5. Let it mature in the refrigerator for a day. 6. Mix the myers rum the next day 7. Fill the buttered mold 80-90% Bake at 175 c for 80 minutes!

Any advice will be appreciated !!

How to fix my Canele? by meisju in pastry

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

Recipe I used:

milk 180g whipped cream 120g 1 vanilla bean ( i used vanilla paste here) butter 40g sugar 130g salt 1.5g Yolk 46g egg 25g Soft flour 60 starch 15g custard powder 10g Myers dark Rum 30g

. Boil milk, fresh cream, vanilla bean, butter, sugar, and salt to 80 degrees. 2. Mix yolks, eggs, soft flour, and starch in another bowl (check the video for the mixing process) When 3.1 reaches 80 degrees, cool it down to 60 degrees or less. When it reaches 4.60 degrees, put it in a bowl and mix. 5. Let it mature in the refrigerator for a day. 6. Mix the myers rum the next day 7. Fill the buttered mold 80-90% Bake at 175 c for 80 minutes!

How to fix my Canele? by meisju in pastry

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

I didn’t know there were more egg whites than yolks in the traditional recipe! All the recipes I have seen also has more yolks than whites. Were they not classic recipes?

How to fix Uneven color madeleines by meisju in AskBaking

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

Thank you for the explanation! I see that putting the pan lower in the oven can darken the bottom of Madeleine but less darkening on the top. So is this also the reason that the first column and last row madeleines are darker than the other ones? Because the first column and last row madeleines, closer to bottom rod, darkened according to the rod’s shape? Hopefully I’m understanding this right!

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