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seen Aug 24 at 5:17

Aug
21
awarded  Popular Question
Aug
18
comment Substituting butter for oil: Does it matter for baked goods?
82% oil or 82% fat???
Aug
18
asked Baking with oil, lard, shortening - how to substitute?
Aug
13
comment Double Layer Piping Tool
@AirThomas - lucky for some who are near a Beard Papa's! Perhaps you can do some reconnaissance and figure out how things are done??? :)
Aug
13
comment Double Layer Piping Tool
@Jefromi - the goal is to make something similar. I can kindda make cream puffs, but don't actually like the texture of the shell. A pie/cookie crust would be nice. See updated question. I put a photo.
Aug
13
revised Double Layer Piping Tool
added 182 characters in body
Aug
13
comment Double Layer Piping Tool
This says it's double crusted/layered: bravetart.com/blog/BeardPapas
Aug
13
comment Double Layer Piping Tool
@AirThomas - this recipe seems to suggest that there is a crust kristygourmet.blogspot.co.nz/2013/02/…
Aug
12
comment Double Layer Piping Tool
Good point. And this is the reason I am asking. Are you familiar with static.sg.groupon-content.net/40/36/1338884753640.jpg? From my understanding, it's a pate a choux wrapped in some sort of cookie crust. Am I wrong?
Aug
12
asked Double Layer Piping Tool
Aug
10
comment what is the correct consistency for cream cheese frosting
Can you please explain your measurements? Is this like Bakers' Percentage, but using the cream cheese for 100%?
Aug
10
asked How to make frosting very white, fluffy, and shiny?
Aug
6
accepted Margarine vs Butter in cinnamon roll schmear
Aug
6
comment Margarine vs Butter in cinnamon roll schmear
Thanks for shedding some light on the issue. :)
Aug
6
asked Margarine vs Butter in cinnamon roll schmear
Aug
6
comment What are Good Resources for Baker's Percentage Ranges?
Might be a worthwhile review to look at about Ratio: amazon.com/review/R1XD6BACB02CVE/…
Aug
4
comment What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
Aaronut, does having higher fat and sugar content make the bread less chewy? Would adding more gluten to the dough (e.g. by adding Vital Wheat Gluten?) make the bread chewier?
Aug
3
comment Why are Cinnabons so soft and moist?
Would bread flour, due to its higher protein content, mean softer and moister buns? Does more fat mean moister and softer buns, too (i.e. should I be looking for milk and butter with the highest fat content?)? How about hydration levels - how does that affect things?
Aug
2
comment Why are Cinnabons so soft and moist?
Hi JoleneAlaska - I'm having problems logging into chat. It's logging me in as another one of my accounts on SE. What is the very necessary step that I'm skipping? Practice? :D I tend to take an interest in the science behind food (thank you Alton Brown!), so my questions tend to lean towards the technical aspects of cooking.
Aug
1
asked Why are Cinnabons so soft and moist?