Author Topic: Baking Thread 3 (Read 134244 times)

runbarbierun · « **Reply #580 on:** August 23, 2015, 06:07:49 pm »

^ Sa All About Baking, Congressional (or CK Bakers Munoz) meron

P100+ for 6 sheets yata. Or 10 haha di ko maalala! Basta meron sila.

cutemama · « **Reply #581 on:** August 23, 2015, 06:37:54 pm »

Gusto ko din mag enrol ng baking course to get a certificate..

Yung kay bake happy dati finofollow ko pero hindi ko gusto mga recipes niya eh,, hindi masyadong yummy.. parang experimental lang.. lahat ata ng attempt niyang ibake pinopost niya kahit di masyadong yummy yung recipe.. ang gusto ko lang sa kanya is carrot cake recipe and banana muffin.. yummy talaga..
Finofollow ko now is heart of mary blogspot.. super yummy ng mga recipes niya and hindi masyadong pricey mga ingredients..

funky f · « **Reply #582 on:** August 23, 2015, 07:27:23 pm »

Ako rin, sis, may mga ginawa from bake happy and ang ok lang na nagawa ko is yung moist choco cake nya. Ibang nagawa ko are not yummy like yung ube. Not sure kung palpak lang ako. Go to ko ngayon si the brown eyed baker. Yung mga ginawa ko from her are all good (black bottom, oreo cheesecake cupcake, salted caramel, etc.).

crzysxycl · « **Reply #583 on:** August 24, 2015, 11:57:37 am »

^^i agree.. i tried yung caramel cake recipe from heart of mary and it was really good.

Xade · « **Reply #584 on:** August 24, 2015, 03:36:44 pm »

^ Thanks runbarbierun!

Akala ko parang bond paper ang parchment yun pala parang wax paper nga kaya nonstick, and yung brown ang kulay unbleached parchment paper lang pala, now I know haha dati kasi laging foil lang ang gamit ko.

cescilay · « **Reply #585 on:** August 24, 2015, 05:26:45 pm »

Hi girls! How can I achieve that buttery/smooth texture of buttercream frosting? I tried making it once but it's gritty/grainy. TIA

cutemama · « **Reply #586 on:** August 24, 2015, 06:50:12 pm »

Add milk sis.. dapat mamix ng maayos..sakin naman hindi siya nagiging gritty.. nung first time ko gumawa ganyan din parang gritty hindi masyadong natunaw yung powdered sugar.. dapat high speed talaga yung mixer..

cescilay · « **Reply #587 on:** August 25, 2015, 09:16:11 am »

^ yes ganyan nga yung nangyari sa akin. parang hindi natunaw ang powdered sugar. I will try your tip next time. Thanks sis!

funky f · « **Reply #588 on:** August 26, 2015, 10:11:29 pm »

Sisses, need your advice. I'm making cookies for my friend's son's bday. It's at 12 nn. When should i bake it? If i bake the night before, di kaya maging dry? If morning before the party kasi, baka naman kulangin ako sa time.

cutemama · « **Reply #589 on:** August 26, 2015, 11:48:44 pm »

Ok lang nman sis a day before... basta lagay mo lang sa airtight container and roomtemp lang.. wag mo ilagay sa ref if gusto mo siya na chewy.. and wag mo din overbaked..

funky f · « **Reply #590 on:** August 27, 2015, 07:40:35 am »

Thanks, sis. Question, ok lang ba to prepare na the dough a night before, put in sa ref tapos ioven the following day?

cutemama · « **Reply #591 on:** August 27, 2015, 07:52:58 am »

I think pwede naman.. ewan ko lang ha.. kasi nagawa ko na din yan before.. nilagay ko muna sa ref overnight yung tirang dough kasi hindi ko nabake lahat... ok pa rin naman yung taste and chewy pa rin naman and moist. basta be sure lang na may takip din container mo..

funky f · « **Reply #592 on:** August 27, 2015, 09:52:34 pm »

Thanks, sis cutemama!

sarsingkit · « **Reply #593 on:** August 27, 2015, 11:20:18 pm »

Actually mas maganda nga prepare the dough and chill it overnight saka mo ibake. Mas chewy

[-c-h-a-] · « **Reply #594 on:** August 28, 2015, 03:59:20 pm »

I just made gluten free brownies... I usually like mine extra, extra chocolatey so I added half a cup of callebaut cocoa powder, white choc chips and milk choc chips. Turned out fine naman

funky f · « **Reply #595 on:** August 29, 2015, 09:09:36 am »

Thanks, sis!

Romina · « **Reply #596 on:** September 06, 2015, 09:38:43 am »

You can bake it the night before, just make sure to store it in an airtight container. Let it cool first ok

tjmax · « **Reply #597 on:** September 07, 2015, 05:07:42 am »

Sa cookies, I make the dough in advance most of the time. Naooverwhelm ako sa dami ng hugasin kung same day lahat hehe. Iniiscoop ko na sya then pop sa freezer. Pag magbebake na, minsan itino thaw ko na yung scooped na mga dough sa chiller para latag na lang sa cookie sheets. No fail pa naman ako dito so far. At minsan pag lumulutong na yung cookies, lagyan lang ng isang sliced bread yung container babalik syang sa pagiging chewy ulit.

choco_loka · « **Reply #598 on:** September 07, 2015, 01:59:59 pm »

^ I also do this. I make cookies in one big batch, scoop out then then freeze them. I dont thaw before baking, but I add 2-3 minutes baking time. I usually underbake para chewy pa rin siya

heaven_charm · « **Reply #599 on:** October 15, 2015, 08:12:22 pm »

Since nung nag-birthday ako last July, I made my first cake (red velvet cake with creamcheese frosting), naadik na ko sa cakes and cupcakes. Wala pa ko actually oven so I steam all of my cakes and cupcakes. But the recipes are oven-baked recipes. Nagkaroon nadin ako ng page: www.facebook.com/juliesteamedcakes

Naadik na siguro ako sa cooking and baking since nag-take ako ng short courses sa Center for Culinary Arts

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Author Topic: Baking Thread 3 (Read 134244 times)

runbarbierun

cutemama

funky f

crzysxycl

Xade

cescilay

cutemama

cescilay

funky f

cutemama

funky f

cutemama

funky f

sarsingkit

[-c-h-a-]

funky f

Romina

tjmax

choco_loka

heaven_charm

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