I just tried out a langues de chat recipe (http://allrecipes.com/recipe/10899/langues-de-chat/) and I followed the recipe completely.
And it ended up tasting rather chalky. Is it supposed to taste like that? I have never tasted this biscuit before so I have no idea.
Hi everyone! I'm thinking of making a tiramisu - my grandma's favourite dessert for her birthday on sunday :)
I've previously made one but the cream came out rather too soft unfortunately. Even after chilling it for a day!!
I used this recipe (I think it came from FN)
6 egg yolks
I recently came across this recipe on the blog and I was so mesmerised by this cake I had to give it a go. But when I made it, it failed.... completely. It refused to bake. I left it in the oven for hours, doing exactly as...
I've previously made a batch of rugelach cookies using this recipe
227g cream cheese @rtp
¾ cup butter @rtp
2 cups plain flour
¼ cup white sugar
¼ cup brown sugar
¼ tsp salt
1 ½ tsp cinnamon
½ cup strawberry jam
¼ cup apricot jam/marmalade
½ cup raisins, soaked in juice overnight...
Ahhhh okay thank you so much! Sorry I guess I don't quite understand the science behind baking very much (esp in the area of egg whites). May I know why your recipe says beat to stiff peaks and wayne gisslen's says beat to soft peaks though? I don't understand why there is this difference esp...
I didn't change this recipe, I just wasn't using it at all to begin with. And the only reason why I didn't was because I didn't have my phone with me at that time as I said above. I did vaguely rmb someone recommending wayne gisslen's recipe though so I used that one since I happened to have the...
Hmmm @Someday may I know how lemon butter sauce gets broken? Sorry, I've never heard of such a term before..
@Pete I used a fresh lemon!!! hmmmm would you mind sharing with me your lemon butter sauce recipe?
Hey, thanks so much!!! but btw, I actually did follow wayne gisslen's recipe completely haha. I was just pointing out the differences between the cookbook's recipe and yours! oh I actually don't have an oven thermometer oops... perhaps you misread my statement. I'm just a home baker so I don't...
Hi, I just tested out this recipe (sort of) but it didn't turn out very well.... I used the recipe from professional baking by wayne gisslen cause I didn't have internet at that time oops. But anyhow, the recipes were nearly identical except that the egg whites had to be beaten til soft and...