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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

    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?

    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...?

    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 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...