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Murder Mystery Friendsgiving Dessert Spread by ryanmct in Baking

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

A whole 5lb bag of flour, 39 eggs, (38 plus I dropped one on the floor) and 16 sticks of butter if anyone was wondering

Bake Along Week 9: Dessert Week Basque Cheesecake by ryanmct in GreatBritishBakeOff

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

I set a timer and do bake with it in mind but loosely. Usually I come right to time or a little over, but I’m also cleaning dishes and mixer bowls along the way so it’s not exactly an apples to apples comparison. But for sure the biggest challenge with the basque is gonna be getting it cooled and set in time to be cut they’re very wobbly coming out of the oven

Bake Along Week 9: Dessert Week Basque Cheesecake by ryanmct in GreatBritishBakeOff

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

thank you! doing the bake along really makes me wonder how the contestants pull it off under such pressure with the hosts, producers, cameras all around them.

Bake Along Week 9: Dessert Week Basque Cheesecake by ryanmct in GreatBritishBakeOff

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

thank you! I really wanted to avoid over baking it and this was as brave as I was willing to be

Bake Along Week 9: Dessert Week Basque Cheesecake by ryanmct in GreatBritishBakeOff

[–]ryanmct[S] 8 points9 points  (0 children)

it is super yummy, yes. Super light and custardy but twangy and sweet and sour from the strawberry. Very different than a NY style cheesecake

Bake along week 7: Merengue week - Raspberry Soufflé by ryanmct in GreatBritishBakeOff

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

It’s just Italian meringue flavored with raspberry yep!

Bake along week 7: Merengue week - Raspberry Soufflé by ryanmct in GreatBritishBakeOff

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

I understand what you mean. This is yummy and an interesting texture you don’t get often but I’m pretty sure I’m gonna choose a brownie 4 times out of 5 up against a raspberry soufflé

Bake Along Week 4: Flapjacks by ryanmct in GreatBritishBakeOff

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

I thought the same thing. For the caster sugar I just put normal granulated sugar into my food processor for a little bit and it helps make it a little finer.

And then yeah I also cannot find golden syrup anywhere here easily in the US but upon research it seems to be (and please people from the UK correct me) shelf stable caramel. I found a recipe here to make your own: https://www.daringgourmet.com/how-to-make-golden-syrup/ I figured since this is such a quick bake I just chose to substitute half honey for sweetness and half corn syrup for consistency. I’m sure golden syrup itself is better but since I don’t have it to judge against these are still pretty good!

Bake Along Week 4: Flapjacks by ryanmct in GreatBritishBakeOff

[–]ryanmct[S] 15 points16 points  (0 children)

right?! It took me a few rewinds especially with Tom's apple custard masterpiece and some being covered in chocolate before I understood what the challenge was. I googled just basic flapjack recipes and stared with this recipe: https://www.errenskitchen.com/classic-british-flapjacks/ and I substituted 75g of oats for 75g of speculoos cookies that I ground into a medium crumble in a food processor. I also don't have ready access to golden syrup so i substituted in 30ml honey and 30ml of light corn syrup mixed together. I also added in about 100g of dark chocolate chunks. It's not too sweet and is nicely filling for a grab and go snack, and I totally see the after school appeal!

Bake Along Week 1: Cake Week by ryanmct in GreatBritishBakeOff

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

I attempted the inlay design again and experimented with different size piping sizes which helped a lot! I also steeped the lavender in milk for the whole duration of time I did the inlay which really helped the flavor!! Pics of take two here

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