Hello, For my first post, let me give some background: I want to start my own hand pie street vendor cart, and I've got a few recipes to get me through fall/winter, but the one essential recipe I can't seem to pin down is a good pudding pie recipe.  I'm remembering Hostess Chocolate Pudding pies here, which I don't believe they make anymore.  The pudding was smooth, creamy, shiny, like a perfect cup of Jell-O Pudding in an overly sweet, sugar-coated crust.  However, when I make my own... Help with baked pudding hand pie recipe ..read more

Hello! i am here to know how baking industry growing and profitabl ..read more

I don't understand why the top of my cupcakes are always hard. I follow recipes' exact baking time/degrees and they always end up hard. Please help ..read more

Need a bit of help here guys - I'm much more of a cook than a baker and this confuses me. Been baking and selling focaccia loaves for a little over a year and sales have increased to the point where I'd like to move to the KA stand mixer instead of folding the dough by hand without compromising quality. The recipe I've developed is no-knead with a 12-16 hour room temperature proof before baking. Hydration is just about 81%. Normally, I'll mix a batch in a 4qt bowl, folding together... Dough rise using stand mixer vs. hand folding ..read more

I've tried making this honey semifreddo about 5 times and keep running into an issue where the honey seems to accrete at the bottom of the half dome mold I'm using. The recipe is basically 1 cup cream, 1/3 honey, and 4 eggs. I've even tried using Stella Parks' technique where I bring a mixture of the honey and eggs to 165 Fahrenheit and then immediately whip the mixture on high in a kitchenaid mixture for 10 minutes. I then gently fold 1 cup whipped to stiff peaks cream into it and then put... Honey Semifreddo Help ..read more

Hey Chefs. Looking to a good liquid to thickening agent ratio for a egg white based mousse where the flavour base is blueberry syrup and gin. I tried cooked and cooled gelatin leaves so far and wasn't happy with the results. I'm considering agar agar or cornstarch ..read more

Following the Cordon Bleu baking book which is one of the few books which acknowledges ‘la baguette tradition’, a type of baguette introduced to French bakeries in 1993, I also started out by making the particular levain they use as well to make their recipe using all ingredients as per the book. The photos show what we got. We got a very wet and almostdead feeling dough that was very difficult to shape at all at the faconnage stage. But we somehow managed. What we got in the end was a... Baguette 'tradition' recipe results ..read more

After working in the Media Industry for many years, I've been nagged by Friends and Family to start an Online/Home Bakery after my hobby seems to be in demand by many. The main products I'll be baking are Cakes and Pastry Desserts. My full name is Jay Jasper, so maybe something that relates to that, or something completely different. I'm very open minded to all ideas. If there's any questions that'll help, just ask! P.S If I use a name you've suggested, you'll get a big box of... Bakery Name Ideas ..read more

Hello all, Recipe calls for blanched lemons (750g) being slowly boiled with water (1250g) and sugar (1500g) for 4 hours. If i make half the recipe, will the boiling time be halved as well? If i make double the recipe will it need double the time? Thanks for any opinion ..read more

Hi all, I'm a beginner and am struggling to understand, I guess, the sciences or the reasons behind certain things called for in recipes. One example I'm wondering about is why do some recipes call for you to mix in some pudding mix into the boxed cake mix. What does adding pudding to the mix do? What if I left it out, what would happen? Thank you for your time ..read more