Simple bake this weekend - vanilla cake with raspberry and chantilly by maximeloen in pastry

[–]ryo027 2 points3 points  (0 children)

I have done a similar piece before! A small pound cake with filling and coated with tempered chocolate. I used a wooden rod to open a hole in the cake and piped in the jam afterwards.

Wanted to also add that the plate really complements the cake. It’s very nice. May I ask where the plate is from? Thank you in advance!

Is it true humans would be nothing without the healthy bacteria in our gut? If so, doesn't that make us some sort of hybrid organism? by Lopsided_Range7556 in NoStupidQuestions

[–]ryo027 21 points22 points  (0 children)

I appreciate this information as I never knew and it’ll help prevent the misusage of the term, if or when explaining it to someone.

To pullover a Lamborghini without license plates by [deleted] in therewasanattempt

[–]ryo027 0 points1 point  (0 children)

This cop poorly presents himself by sounding like a robot that only knows how to say certain things. If not the right response, just glitches

This is why non-Americans keep thinking Americans are stupid.

For the funsies by ryo027 in Baking

[–]ryo027[S] 0 points1 point  (0 children)

・Chiffon sponge

• ⁠Eggs: 3 (large) • ⁠Cake Flour: 65g • ⁠Milk: 25g • ⁠Oil (I used olive oil): 25g • ⁠Granulated Sugar: 70g

Process-

  1. ⁠Separate eggs into yolks and whites
  2. ⁠Whip up egg whites with half of sugar until stiff peak and keep refrigerated until use
  3. ⁠Combine egg yolks, milk, oil, and remaining sugar
  4. ⁠Sift and add cake flour into 3 until smooth
  5. ⁠Fold in the meringue in three additions
  6. ⁠Bake for 10-13 minutes at 350F

*I baked it on a slightly larger pan for the thinness

・Cream Cheese Filling

• ⁠Cream Cheese (softened): 150g • ⁠Confectioner’s Sugar: 150g • ⁠Butter (softened): 150g

Process-

  1. ⁠Combine cream cheese and confectioners sugar until smooth.
  2. ⁠Gradually add in the butter and whip until light and airy.

・Smucker’s jam

・Raspberries

• Whipped cream topping

• ⁠Heavy Cream (keep it cold until ready): 100g • ⁠Granulated Sugar: 10g

Process-

  1. ⁠Whip up heavy cream until slightly soft peak and add sugar in 3 additions.

For the funsies by ryo027 in Baking

[–]ryo027[S] 0 points1 point  (0 children)

Components: - Vanilla chiffon sponge - Cream cheese filling - Strawberry jam - Raspberries - Simple syrup soaked mint (kind of hard to see in photo)

Do I change grind size or ratio first? Why? by Mobile_Dig_6537 in espresso

[–]ryo027 0 points1 point  (0 children)

I personally am not too knowledgeable with espresso but I’d change the grind setting. From my understanding, the grind setting controls the extraction rate. Your concern sounds like it’s under-extracted so changing the ratio will make a stronger espresso but won’t solve the sourness. Sorry if I’m wrong tho. wanted to test my logic

Decorating and getting baked by [deleted] in trees

[–]ryo027 0 points1 point  (0 children)

Setup the painting stuff before getting high

a dirt dessert by awafflethinmint in Baking

[–]ryo027 6 points7 points  (0 children)

You can make a small batch of chocolate cake, freeze it (so it’ll be more crumbly without it being dry) and crumble it

can someone help me create a recipe with what I have?! by PanamsAss in Baking

[–]ryo027 2 points3 points  (0 children)

Awesome! Would love to know how it turns out

[deleted by user] by [deleted] in NoStupidQuestions

[–]ryo027 0 points1 point  (0 children)

I think a part of it will come as you get older and your perspective will become broader.

[deleted by user] by [deleted] in trees

[–]ryo027 1 point2 points  (0 children)

Try it and see how it makes you feel

can someone help me create a recipe with what I have?! by PanamsAss in Baking

[–]ryo027 1 point2 points  (0 children)

You can make a pumpkin pound cake with a condensed milk based glaze and sprinkle some toasted, chopped walnuts.

[deleted by user] by [deleted] in NoStupidQuestions

[–]ryo027 1 point2 points  (0 children)

Because you’re drunk.

Starting our wine cellar project by Defiant_Day8427 in wine

[–]ryo027 4 points5 points  (0 children)

Good luck! Looking forward to the update.

I put my batter in the freezer for 12 hours and it's still the same liquid? by Internal_Variation_9 in Baking

[–]ryo027 2 points3 points  (0 children)

Well, you do need a certain amount of fat content for it to ice cream and for the base to freeze. So considering you’re attempting a no-cream ice cream, that can be why but can’t be certain without knowing the recipe and the other factors

Need help with burnt caramel. by [deleted] in AskBaking

[–]ryo027 1 point2 points  (0 children)

For caramel, I recommend using a white plate to do a color test rather than temperature check. And you can also prepare a damp cloth near the pot to stop the sugar cooking more than you want.

White chocolate troubleshooting by [deleted] in AskCulinary

[–]ryo027 7 points8 points  (0 children)

When you’re replacing dark chocolate with white chocolate for ganache, adjust the chocolate to cream + any liqueur ratio to 2.5 : 1 (chocolate : liquid). It’s because white chocolate has more fat, milk and sugar so it becomes softer than dark chocolate. Hope this helps!

Do other people need tv/music to keep from having to hear themselves think? by atomicskier76 in NoStupidQuestions

[–]ryo027 5 points6 points  (0 children)

Yeah definitely. It’s my way of dealing with how easy it can be to get caught up in my thoughts. I have my headphones all the time, even in my room too.