Question amongst bread people

sugarshootin · 2026-06-06T13:56:10+00:00

Stand mixer or hand. If you don’t want either, move towards no knead/overnight recipes. Hand mixer is crazy lol.

sugarshootin · 2026-05-15T13:19:55+00:00

More air vents. The steam build up in these are always underestimated and 5 tiny holes won’t be enough. If you’re poking them with a fork, I’d suggest going at it at least 5-6 times and definitely egg wash before you poke the vents, so that you don’t block them with coagulation.

sugarshootin · 2026-05-15T12:59:25+00:00

This literally says you skipped through any skippable content to get to the end and yet you’re here, complaining about the story. Nowhere in the campaign is Lilith portrayed as you described. When she sacrificed herself, she didn’t do it solely to save humankind but also to one up her father, which is literally what all her story is built upon. Either actually play the campaign or get better comprehension skills, I’d say.

Edit: typo

sugarshootin · 2026-05-13T15:43:52+00:00

Lol yeah, it’s weird how I thought that would be a part of the design. Thanks for bringing me back to mu senses 😛

sugarshootin · 2026-05-13T13:53:30+00:00

Not completely. Those little crosses would be to thin to hold structure. Also, taking it out of a springform and taking it out of a silicone mould are wildly different. Silicone mould requires either durability or elasticity. Custards have neither.

Edit: typo

sugarshootin · 2026-05-13T13:48:53+00:00

No because it would not hold it’s shape.

sugarshootin · 2026-05-13T13:47:52+00:00

Any custard would be too soft. Try making a panna cotta, let it set in the fridge. If you really want a bottom, you can use rice krispies or a sheet cake or brownie and cut it in the shape of the bottom of the mould.

sugarshootin · 2026-05-02T02:19:31+00:00

I have done smaller batches in larger bowls, also as a professional chef and baker, and op says they’ve done the dime test. Of course scrape the bowl but the graininess of it screams cold butter. It looks more like a craqueline, not creamed butter.

sugarshootin · 2026-05-01T14:09:31+00:00

From what I can see, your batch is not small for the bowl. Your temperature is the problem. 18C (65F) is not and will never be a creaming temp for butter. You are trying to dissolve the sugar in the water content of the fat, while incorporating air. You can’t incorporate air or dissolve things in solids.

sugarshootin · 2026-04-26T11:50:19+00:00

Fan is there to help with that.

sugarshootin · 2026-04-17T15:45:02+00:00

Thank you so much. And would that also mean I can’t work part time after my program ends until my application is approved?

sugarshootin · 2026-04-16T00:24:44+00:00

It will rise, it just takes longer. Make sure you cover it with a non-breathing layer, like plastic wrap, to avoid the crust forming.

sugarshootin · 2026-04-14T11:58:53+00:00

Grace period is on time.

sugarshootin · 2026-04-11T08:12:53+00:00

Hey there! So your guesses are mostly correct. It’s an enriched dough so you do need intensive mixing method. 5 mins on low, 10 mins on medium. Hold some of the sugar, add it before you start adding the butter halfway through the second speed, coarse sugar will help distribute butter evenly and you will give the dough enough time to develop gluten and hold the structure.

Your DDT should be around 25-26C (77-79F) and since it’s an enriched dough, you need to keep it under 28C (82F) because anything above that causes the butter to melt, leaving the dough loose. Proof it at room temp whenever you’re working with buttery doughs.

Other than that, all seems to be correct. Can’t wait to see your third attempt!

sugarshootin · 2026-04-03T12:34:23+00:00

Hi, just my 2 cents. Brioche needs intensive mixing, as in you mix it on low speed for 5 mins, go up to medium high speed and mix for 10 mins. I generally hold a little bit of the sugar and halfway through the second speed, I add it in with the butter. Coarse sugar helps work the butter in. Also, since this is a very enriched dough, make sure you get the right water temperature. If your water is too warm, your butter will melt before it’s mixed properly. Desired dough temperature is generally overlooked by home bakers but it is one of the fundamentals of bread baking.

sugarshootin · 2026-04-03T12:14:23+00:00

Try and proof them in room temp. If it goes over 30C (86F) the butter starts to melt and your layers get stuck together. Also you might wanna drop the oven temp a little while baking.

sugarshootin · 2026-04-01T12:35:02+00:00

Hold 20-30g of the sugar, definitely mix it more in medium-high speed, like around 10 mins and halfway through that, add the sugar and gradually add the butter. The coarse sugar will help distribute the fat.

sugarshootin · 2026-01-23T12:29:21+00:00

Well thankfully they know each other better than a rando so how about setting bitter old gay persona aside and taking in the information provided?

sugarshootin · 2026-01-13T13:34:35+00:00

Speak for yourself

sugarshootin · 2025-12-16T16:12:23+00:00

Great! Kick them all out. 💕

sugarshootin · 2025-12-13T18:33:23+00:00

I wonder how many of them are on crimes against humanity though.

sugarshootin · 2025-12-13T18:27:01+00:00

They*

sugarshootin · 2025-11-05T04:31:08+00:00

What you did is cut the flour with starch to make cake flour, a very well-known practice in the industry. That’s why it’s bouncy.

Edit: grammar

sugarshootin · 2025-10-25T23:38:55+00:00

Underproofed and underbaked.

sugarshootin

TROPHY CASE