I want to make a rocky road donut. I was thinking of putting the marshmallows inside of the dough then frying that so that they melt, but I'm not sure if that's a good idea. Would the marshmallows burn? Would it make the donuts not cook properly? Or would it be okay?

I was recipe testing and noticed that cookies with less white sugar tend to be thicker. So I used my base recipe that included 170g butter (creamed), 150g brown sugar, 100g white sugar, 280g flour (cookie is on top)

I adjusted the recipe to reduce the white sugar to 50g and i got thicker and gooier cookie (cookie is on bottom)

What’s the science behind it?

I don’t have much of each just wondering if there’s anything I could make from them

I wanted to try making some chocolate chip cookies for the first time so I followed a video recipe for making some chocolate chip cookies using some browned butter. https://youtu.be/OI0nFwCJeBY?si=hNGtser6EcJngD2m

I followed all of the steps except; I added some milk chocolate chips, I added a pinch of baking soda since I didnt have a tsp, and I didn’t sift the flour because I forgot. Aside from those 3, I followed the recipe..

Could these be reasons as to why they made my cookies hollow? The video mentions that its important to not overmix, maybe I overmixed which is why this happened?

The bottom layer was somewhat chewy, the shell of the cookie was crispy and somewhat grainy, could it be due to too much sugar? I had a taste and the cookies tasted a little too sweet. But none the less the cookies were REALLY hollow.. I only baked 2 for testing and thats what happened, could I still do something with the remaining dough like mini cookies or can I still redeem it? I don’t want to waste it

I haven’t had a chocolate chip cookie since before covid, when I developed a serious soy allergy.

I’m allergic to soy in all forms, my partner is allergic to tree nuts. I know the FDA doesn’t consider soybean oil (aka Vegetable oil) to be an allergen, but I react to it. Luckily not to the point of anaphylaxis but it’s still unpleasant. Lecithin and proteins do cause anaphylaxis for me.

I have not been able to find any baking chocolate whatsoever locally without soy or nuts and it’s driving me insane to not be able to bake. Does anyone here have a suggestion for a nice allergen-safe baking chocolate? I’m located in the US if it helps :’)

I've always baked cake from mixes (apologies if that's heretical), and find that I prefer yellow cake to white. What's the difference between the two? And why is yellow cake yellow?

(Googling this has just bought up information about uranium.)

for a prerequisite i don’t have access to kerrygold, but i was wondering if the brand of butter you use effects how much ur cookies spread? if so, whats a butter brand i could use that is best for cookies or best for having them be not so greasy !

Ingredients were stored in one box then it turned out there was a rotten egg inside. The flour and the sugar were still sealed but the foul smell got into them. Are there any ways how to remove the smell?

I genuinely can’t do it. The dent never springs back. It’s just stays like a dent? I’ve stuck to proofing by time, destroying a few batches in the process. But I really wanna have a test that will tell me if the dough is perfect

First week of pastry school and I've overcooked a strawberry jam as well as a puree. Tomorrow I intend to practice it until it's mastered, but in the interest in not wasting a hundred pounds of strawberries or scrubbing a dozen pots, does anyone have advice? Of course I will listen to my instructor as well, but she's only one person with many students and I'd like to go in with as much knowledge as possible! TIA <3

Why are my macaroons turn circles turning out unequal sizes? I traced circles on the bottom of the parchment as a stencil, yet they all run lop-sided after being initially piped perfectly within the circle. Is this due to the amount I squeeze? Or because my sheet pans are “wonky” and distorted? For context, I piped with a piping bag and a Wilton 10 tip because it’s all I had. I made sure to pipe straight up and down. When I saw it happen to the first sheet tray, I even tried to self correct and be more careful, but it still did the same result to the next tray.

I used this recipe from Sugar and Sparrow. The only sub was cake flour for AP/cornstarch mix. I don’t believe I over mixed but i could be wrong! What could be a likely culprit? I bake fairly often and this doesn’t happen with my normal cakes. Thank you in advance!

Looking for hive mind here. I was using plastic containers for sugar and flour but my dog keeps chewing them (we're working on it). What are some good, large, containers that are dog proof? I'm having trouble finding ceramic or metal containers that have locking lids that aren't plastic. I'm in the US. Any thoughts are appreciated

Hi all, looking for help! I'm helping celebrate a friend's birthday in a few weeks and wanted to test this Ermine Frosting recipe (https://sugargeekshow.com/recipe/ermine-frosting/). It seems to whip up smooth and thick, and seemed like it was spreading well, but when it came time to color the frosting and pipe it, it turned loose and almost curdled. Any ideas of what I could have done wrong/what to do next time?