Does anyone know what type of dessert this is?  I asked someone at the China Star Super Buffet and they say it's cheesecake.  It doesn't taste like any chessecake that I've had before.  The inside is light and airy and I think a hint of lemon is in there but don't know what other ingredients could be there.  The outside is Phyllo.  I've looked all over the internet to find some sort of recipe but haven't found anything that resembles this.  I hope the photos are ok.  I sliced one in half and took a picture to show what the filling is like

I've been using the Toll House recipe for years and the cookies always taste great. They spread more than I like but that's a visual issue and doesn't effect the taste. I'm making some cookies as a gift and I'd like them to be a bit plumper.  Will chilling the dough decrease the spreading?

Also, any chocolate chip recommendations would be appreciated.

Hello Everyone,

I have a Liege Waffle dough that is similar to a brioche. I am putting it through an autolyze stage as well as a 4 hour long rise followed by overnight refrigeration. the flavor of the dough is amazing but it is too doughy and dense. I am new to baking and wondering how I can make the dough lighter? Originally I was thinking that if I added yeast, but now after reading this site, I don't believe this is what i need to do. Am I correct that I should raise the liquid content? currently I have 60g milk, 40g water and 120g butter & 1 egg.

Should I add milk or water? also, I have been proofing the yeast in the whole milk, is this bad because of the fats?

Thank you so much,

Nick

I have recipes that call for whole wheat pastry flour, I have whole wheat flour, bread flour, cake flour and AP flour along with potatoe and corn starch.  Can I make something equivalent to the whole wheat pastry flour by combining the whole wheat flour and one of the starches to soften it?  

During Christmas I made a pastry which has a dough made of the things listed, with a filling of jams or whatever. What surprised me is that, though the dough is only those things and has no leavening in any form, they rise considerably. As much a 4 times the original width, when laid flat and unobstructed.

What in the world is causing this reaction?

The dough did sit overnight in the refrigerator. Could there be yeast floating around in my kitchen from all my bread baking which got in there? Can that even happen? 

Does anyone have a quick conversion of how a 13 x 9 x 2" or two 9" circular pans convert to a 10" x 3 3/4" Bundt cake?  I decided to bake my Wife's birthday cake and would like to get it right the first time. If you have a great recipe for a Bundt cake or chocolate icing please post it. Thanks!

I made Zolablue's cinnamon rolls, or a heavily modified version thereof, this morning.

The original calls for 25-30 minutes @ 375 F. Mine were still raw at 30, so I baked them for 40. They were still raw-ish (but edible) at 40, but the tops would burn if I let them bake any longer, so I took them out.

I know the reason they didn't bake through: the space I left between then (~1") pre-proofing went to 0" by the time they were fully proofed. Once oven spring kicked in, it was squish city. No room for them to expand.

It seems like every picture you see of cinnamon rolls, the final product has them all squished together.

Question(s): Is there some logic to baking them in close proximity to each other? Wouldn't it be better to pan the rolls such that they'd never touch or squish each other?

I made two apple pies recently.

Both the pie filling and crust(s) recipe(s) come from Rose Levy Beranbaum's Pie & Pastry Bible. One crust was all butter. The other was flaky cream cheese, which she annotates as, "It took several years and over 50 tries to get it right and is the soul of this book". It is indeed a great crust, but I'm having problem with it (and the other crust as well).

The problem is stated thusly, "I fill the pies very full of apple pie filling such that there's a dome of fruit 3 inches high. I drap the pie crusts over the filling, seal the edges, brush with egg wash, cut a few slits in the top crust to let air escape, then bake at 425 F for 50-55 minutes. When the pie is baked, the filling is cooked down to about 2 inches, but the dome is still 3 inches, leaving a giant superdome full of air at the top of the pie. It's like the filling collapses, but the crust does not."

The crusts are high-fat (one all-butter, one butter-cream cheese). Very little liquid is used to bring the doughs together. The crusts have slits cut into them to let air escape, so I don't think it's a case of "inflation support", such that air inside is inflating the pie from within, holding the crust aloft.

The only thought that comes to mind is that 425 is too hot, so the crust is setting too quickly and setting hard, so it doesn't collapse (something I find strange considering how much enrichment these crusts have)?

It certainly makes a beautiful pie, but it looks ridiculous once cut with so much empty space between the filling and the crust.

Thoughts?

A friend of mine owned a cinnamon roll shop in the 1990s. 

I once watched him make the rolls. 

He put all of the dough ingredients–which seemed to include an awful lot of yeast and no enrichment (no butter, no shortening, no milk, no oil)–into the Hobart mixer and mixed the dough very thoroughly. He then rolled out the dough without bulk fermenting it, filled it with cinnamon-sugar-butter, sliced the rolls and panned them, put them in the retarder to proof, then baked them. 

These were fantastic cinnamon rolls too.

I suspect his method was simple production protocol, thinking "As long as the rolls have enough sweet frosting, no one will notice it's an unenriched straight dough that's fast-fermented with a ton of yeast." The part of me that remembers how good these rolls were (soft and fluffy), however, wonders if there's a lesson here worth learning, that maybe great cinnamon rolls come from ignoring the usual slow rise rules and, instead, opting for fast-acting high-yeast rapid fermentation.

Thoughts?

I'm going to make these cinnamon rolls today: http://www.thefreshloaf.com/recipes/cinnamonrolls#comment-9580

I suppose I could make a half recipe; but, question: Could I make a full batch and just freeze half of it?

At what stage should I freeze them? (I'm thinking I should bulk ferment, shape, pan, wrap, and then just freeze them in the pan. When I want fresh cinnamon rolls, thaw, proof, and bake? Or would you bake all of them and just freeze the baked rolls?).