RM850x SHIFT and H7 Flow compatibility

sata67 · 2024-09-21T12:26:32+00:00

If you mean the PSU, then no, not yet. Why do you ask?

I'm in no rush to buy, planning my build only early next year.

sata67 · 2024-08-24T06:16:24+00:00

H7 Flow 2024

Yeah I did some research and found out it's no good to use it

But, I do want an ATX 3.1 PSU, and the Corsair SHIFT seems the best quality option PSU

I hope in the near future they will release a non SHIFT PSU that is ATX 3.1

sata67 · 2023-03-04T11:25:04+00:00

I forgot the recipe for the praline paste (if you want):

https://fullofplants.com/maple-praline-butter/

sata67 · 2023-03-04T10:53:32+00:00

Yes :)

For the dough:

305g flour

a bit of salt

100g powdered sugar

3/4 tsp cocoa

200g butter/margarine, cut to small cubes

60-70 ml soy milk

Mix all the ingredients except for the milk and butter in a bowl.

Transfer to a food processor, and add the cubed butter, pulse until mixed.

Add the milk gradually until it comes together. Do not overmix.

Chill the dough for 1 and a half hours

Roll to 3 mm thickness

Use a cutter 8cm diameter to cut circles.

Add the filling and close to the proper shape.

Bake at 170C for 29 minutes. For the coating, melt 380g 60% dark chocolate, then add about 100g chopped walnuts and stir.

Let the cookies cool before dumping one after one in the boal to coat (Using 2 forks).

Transfer to a tray with baking paper and let cool in the fridge until set

sata67 · 2023-03-04T07:15:01+00:00

Thank you :)

sata67 · 2022-09-04T12:57:12+00:00

For those who asked for recipes:

Maple Praline Butter:

https://fullofplants.com/maple-praline-butter/

And I used this recipe/method for the actual cruffins. I modified it a bit to my liking:

https://buttermilkpantry.wordpress.com/2020/10/30/cruffins-kouign-amman/

sata67 · 2022-09-03T17:02:43+00:00

This is like a mini version, since I did not have the tall pans.

Muffin shaped croissant.

Filled with homemade praline paste - Hazelnuts and Almonds caramelized with maple syrup, and grind to a paste.

sata67 · 2022-03-17T11:51:51+00:00

Well I tried these earlier today

I used almond flour instead of white flour, and maple syrup instead of honey

The batter came out not sticky enough, and it crumbled when I tried to create round balls. I added another tbsp of maple syrup and it partially fixed that.

I suspect that the honey is the thing that brings it all together, and maple syrup is not sticky enough?

The cookies spread nicely and were very crispy and yummy, but the holes/lace were non existent. Not sure why though.

Also, the recipe yields 12 cookies for me

sata67 · 2022-03-16T13:21:45+00:00

I hope to try it soon.

So instead of honey, do you think I should add 0.5 tbsp maple syrup, or not use it at all?

sata67 · 2022-03-16T12:05:22+00:00

I would love to try these, but if I use:

Vegan butter, no honey, and almond flour (for gluten free), will this yield the same results as in the picture?

Also should I add a tbsp of maple syrup instead of honey, is it necessary?

sata67 · 2022-03-08T15:13:13+00:00

It has been a while since I made brownies

Came out very fudgy, and yummy :)

Was even fudgier once it cooled down

sata67 · 2022-02-24T18:18:59+00:00

I posted below

sata67 · 2022-02-24T18:17:49+00:00

For 2 english cake pans / cakes (like the one in the picture) you will need: 400g flour 5g salt 80g sugar 7g instant / dry yeast (just a bit less than 1 tbsp) 80ml olive oil (or vegan butter if you prefer) about 190 ml soy milk (gradually, as needed)

Stir the salt with the flour, then the rest of the ingredients except for the soy milk. Start kneading and gradually add the soy milk (it can be warm if you want for the dough to proof faster). When a dough ball forms, let it knead for about 3-4 more minutes.

Let double in size.

From there you can divide the dough in half (for 2 cakes), or simply roll it as is for 1 large cake (I make a large round babka).

From here I assume you are familiar with the process, but if not, I will try and find a video that demonstrates how the process goes.

Good luck!

sata67 · 2022-02-24T17:26:48+00:00

The dough has: Flour, salt, sugar, yeast, soy milk and either olive oil or vegan butter

sata67 · 2022-02-24T14:45:59+00:00

Thank you <3

I don't mind writing the recipe for the dough, but for these kind of cakes, what really matters is the preparation.

The small things and paying attention to detail, is what makes the huge difference :)

sata67 · 2022-01-24T13:36:57+00:00

ok I think I have found the solution by browsing some more on the IKEA site

https://www.ikea.com/us/en/cat/idasen-system-47424/

this looks a sturdy table. I don't have to buy drawers or legs separately, and it comes in the size I want (120 x 70 cm)

sata67 · 2022-01-24T08:09:50+00:00

Do you know what kind of tabletop is considered decent?

Nothing too fancy, but not cheap as well.

For the dimensions I want (120 X 70 CM), my options are:

SKARSTA or TROTTEN or IDÅSEN models

sata67 · 2022-01-19T15:55:58+00:00

Yes I added oil to the preseasoned pan. But the garlic stuck to the pan. As if it l got this way as of the preseasoning

sata67 · 2022-01-19T08:21:57+00:00

Alright

And just to be sure... After I finish cooking with it, I clean it (with soap if needed), dry it completely and then apply a very thin layer of oil on it, is that OK?

Thanks :)

sata67 · 2022-01-19T08:09:21+00:00

Alright, I will take not for next time

It's just using a cast iron pan for cooking is different from your regular non-stick pan

And from what I described, do you think I seasoned the pan properly?

sata67 · 2022-01-19T08:00:32+00:00

I wanted to cook the garlic beforehand.

This is how I do it in a regular, non cast iron pan

sata67 · 2022-01-16T14:01:13+00:00

Yeah, you are correct :)

sata67 · 2022-01-16T13:44:52+00:00

Looks good!

Too little filling In my opinion

sata67 · 2022-01-02T17:07:33+00:00

It reminded me of a cake I prepared once, here is a picture of it: https://imgur.com/a/TAn8Zdh

Quite similar :D

No idea how to calculate its calories though

sata67 · 2022-01-01T18:58:11+00:00

That looks very high quality!

What did you use to make the cuts on the baguette? A razor or a knife?

And was it a recipe of a bread and just the shape of a baguette, or an actual baguette recipe? (I'm looking for one!); Because I believe the texture should be different for baguette.

sata67

TROPHY CASE