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    Incorporating tangzhong for a recipe that doesn't originally have it

    Wow, thank you so much for the incredibly detailed response. This is highly appreciated. I probably would've had to go to culinary school to get my hands on any of that info, yet you gave it off just like that. You're great. The main thing I got from your message is that the recipe is low...
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    Incorporating tangzhong for a recipe that doesn't originally have it

    If I want to include the process of tangzhong in a sweet bread, do I simply take a portion of its flour and water content and heat that up? Or do I have to recalculate the entire recipe's flour to water content in order to get precise measurements? Is there an easier way to do this? Here's the...
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    Less sweet sticky buns

    Interesting. Guess I'll have to live with that. Thank you for the info.
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    Less sweet sticky buns

    I made this recipe by Joshua Weissman a few days back (sans the pecans) and flavor-wise, it was great. However, I'd like to know what I can do to lessen the sweetness of these buns. The glaze combined with the cinnamon sugar filling is a little overboard for me, but I want to keep them both...
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    Tea in pound cake?

    Thanks for this! A few follow-up questions: What do you think I use ground tea leaves just mixed in the batter? If I replaced the APF with purely cake flour, would I be able to achieve the same density? Looking forward to your insights. Thanks again!
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    Tea in pound cake?

    Hi! Is there any way for tea flavors (black tea/green tea) to be infused in a pound cake? I specifically want to work on pound cake because it’s dense enough to hold a cream cheese filling when baked. Any ideas? Thanks!
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    Cream cheese extender...?

    Wonderful recipe! I‘ve yet to try this, but I am sure it’ll be great. Thank you!
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    Alternative cheesecake base

    Interesting input on this. Thanks a lot for the info!
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    Cream cheese extender...?

    Would it be possible for me to switch out a small portion of the original amount of cream cheese with whipped cream (or any other high fat ingredient) in a baked cheesecake recipe? For example, if a recipe calls for four 8oz packages of cream cheese, can I switch out a quarter of that amount...
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    Alternative cheesecake base

    Hi! Thanks so much for your input on this! You’ve explained it very clearly. What about if I do choose to add the egg and bake it though? Do you think that would work?
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    Alternative cheesecake base

    Hi all! I’m a beginner baker (who doesn’t even have an oven and relies on a makeshift-large-pan-on-stovetop situation) and I have a question about a particular cheesecake base that I’ve been thinking about. Many love to make cheesecakes almost as much as they love making them, which is why...
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