The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies, Cakes, and Pastries

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amateur4sure's picture

Adding ricotta cheese

February 20, 2017 - 8:49am -- amateur4sure

I'm a lemon lover and a beginner baker. However, there is a great Lemon Chess Pie recipe listed on the KAF website that I would like to try. I would like to know if I could add some ricotta cheese to the ingredients. Also, how much of the ricotta  should I use and any additions or subtractions would I need to make from the recipe? As always your thoughts, comments, suggestions are always appreciated. God bless.

Kristoffer's picture

Tearing croissants

February 6, 2017 - 8:28am -- Kristoffer

Hi everybody

For a while I have been making croissants and I always encounter the same problem. They tear when I bake them and I don't know why. 

I make sure not to roll them tight. 

I proof them for aproximately 2 hours at 24-26 degrees which is perfect according to the recipe. 

I have tried baking them at various degrees 180, 220 etc.

The result is always the same....they tear.  

Can anyone help please?

best, Kristoffer

amateur4sure's picture

Lemon bars

January 23, 2017 - 5:47pm -- amateur4sure

I used a Betty Crocker recipe to make mine. It was suggested to use an 8x8 or 9x9 square pan. I didn't have either, so I used a 7x11 pan from the QVC network called "temptations". I followed the recipe to bake at 350 for 25-30 minutes after baking the crust. The filling turned a dark brown after baking. What did I do wrong?

megantx's picture

Looking for advice on my croissant

December 22, 2016 - 1:28pm -- megantx

I've been making croissants for a month now and this picture is my latest result. 

I wish it had more uniform layers.  Is it because I rolled the laminated dough unevenly?  Or any other reason which I didn't pay attention to while working the dough?

Also, could you guys let me know any good books or the recipes that might help the desperate home baker? Lol! My croissant was a little bland...

If you guys have any advice I would really appriciate it!

 

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