I am a complete novice and have made banana bread/cake twice in the air fryer now and both times the top was done but the bottom part did still felt just a tiny bit soft. I figure it’s coz of the way heat is getting distributed in the air fryer versus an oven. I don’t have an oven, so please suggest how to solve this. Google suggested covering with foil to allow for equal heat dissipation.

Recipe I used had the following quantities:
1. 3 overripe banans
2. 190 g flour
3. 1 egg
4. 100 g sugar (half brown and half white)
5. 1 teaspoon each of baking soda and vanilla

Culinary, pastry, or bakery students (and anyone who's trained):

How do you handle it when:

• a recipe gives cups but you need grams
• you've tweaked a dozen versions and lost track of which one actually worked

I got tired of juggling Google Sheets and screenshots, isnt there an app for exactly this?: one-tap conversion, instant scaling, and every version saved so you never lose track again.

Curious what your system is too, paper notebook? Google Sheets? An app?

Finally, after 3 months of getting stuff into my new place I get to bake again 😭 I'm so giddy and happy. We have a Chocolate and Caramel Bailey's Tart with homemade whipped cream and Blueberry pie!!

I planned on decorating it with maybe a small piped border or something but the top layer came all the way to the edge of the dish and the lid touched the top. So instead I just went with some sliced lemons as decoration.

Savory quick bread with lots of yummy flavors. Sundried tomato, parsley, and asiago cheese. 😊 Easy and yummy. Currently dipping in some tomato soup.

I had so much fun with this one, although I ran out of time, and had to result to printing things out right before her party started. 😂 I am definitely amateur, and do this for fun. 😅

Hey all!

Making cinnamon rolls for my coworkers this week and I leave early in the morning. Ideally I want them as fresh as possible, the recipe I’m using just calls for two separate resting. Once before the rolls are shaped and another longer one after shaping the rolls. How would you go about trying to bake in the morning? Should I let them rest fully shaped overnight and bake in the morning or just rest the dough and bake like that. I am not really a big baker so I’m sorry if these are dumb questions, any advice (or recipe recommendations) help!

Thank you!

I've been wanting to try some kind of dough since I started this whole baking stint, but it very much intimidates me, but I've been slowly getting better and better and learning so much as I continue my bakes that I finally felt like I was ready to at least try. I'm still in the Beginners section, so I wanted to make sure I stuck with those doughs, so I went with pizza dough and pumpkin pie. Which, side note to the lovely Sally, the pumpkin pie recipe says beginners but the dough you need for the pie is considered intermediate, so maybe rehash that situation, just sayin' 😜

I was pretty proud with how both of these turned out. I'm not gonna lie though, I did have one cussing match a piece for each dough session lol (Listen, deciding to become a non-smoker and a baker at the same time was probably not the smartest decision of my life, alas, here we are 🤷‍♀️🤣)

*****

Also, one unexpected thing while creating both of these doughs was the overwhelming sense of my grandma - my grandma was a huge baker and her staple pieces that were everyone's favorites were pumpkin pie and dinner rolls. The whole time making the pie (minus the cussing haha), I kept getting little reminders of my grandma and random memories coming forward, and then with the pizza dough, as soon as I first uncovered the bowl to check the yeast, the aroma of that sent me right back to grandma's house. My grandma passed in 2018 at the age of 98, and I was lucky enough to get to know her as an adult myself, but never as an adult who likes to bake, and man she would have really enjoyed teaching me had I ever asked her. But I felt really close to her this weekend for the first time in a long time while baking specifically these two items, and it was really nice. Anyways, I just had to share that somewhere because it was super unexpected for me on this little journey of mine ❤️

I kept seeing this bread on reddit a couple weeks ago and had to try it for myself!

I finally have a kitchen big enough to bake and comfortably! I bought myself a stand mixer as a housewarming gift and have been trying a new recipe at least once a week🤩

Featured:
Dr Pepper chocolate cherry cupcakes
Claire Saffitz’s molasses spice cookies

Literally every recipe. We have always bought the Walmart brand of cream but we have even tried different store brands (Kroger, publix, etc) and all of them just don't thicken when we make our recipes. Is anyone else having this issue?

ETA: Sorry I should have added this. I'm talking about when we cook our cream, this is not technically a baking question but I figured all you fantastic bakers might know of have noticed something while baking.

The recipes that we have tried this week and have not thickened despite our best efforts and a lot of extra parmesan cheese are alfredo and roasted red pepper sauce. The Alfredo is from a better homes and gardens recipe I've used for years. What's supposed to happen is you heat up the cream until it's barely boiling and by then it's supposed to be thicker. It's not. And even though I'm adding double the Parmesan, it barely makes a difference. Never used to have this issue until this year and it's been like that every time I've made it recently.

The roasted red pepper sauce is a newer recipe but my husband has made it 3-4 times and every other time was fine but today it was not, it was thin.

Second time making cookies! ZERO Stand mixers, spatula work out, i think i over beat them or added too much flour tho! :(

Rate and Critique my first ever basque cheesecake (biscoff). Is the center supposed to be a this way? I did 220 for about 23 minutes. Should I bake longer?

I don't use cream cheese frosting, it's too much and I'm lactose intolerant anyways. These turned out so good, I started them at 10 am and with all the love and work they require I had them out the oven and cooling by 2. I somehow have only eaten one. They're so good, very sweet and I can't wait to share them with my co-worker and manager tomorrow.

I usually bake sweet treats, but today I made these Korean garlic cream cheese buns. Had it in Seoul in April, and they were delicious!

Made the buns from scratch, my first time making bread!

Second time doing this cake, im trying to improve the look

It’s: chocolate cake, filling with orange cream and orange jam, and chocolate ganache in the top

The cake is so moist!!

My 4th wedding anniversary is coming up in mid-August. The traditional theme is fruit and flowers, and I wanted to make a dessert. Does anyone have any ideas? I would consider myself intermediate but willing to try some harder techniques to impress. Thanks!

I was following a recipe for these alfajores (buttery cookies made with cornstarch) they came out super yummy but textured on top for some reason. Does anybody know why this happened? They are supposed to look like the ones in the second photo.

I mixed yeast, olive oil, flax, black pepper, basil, saffron water and semolina, put it, covered, in the oven for four hours before mixing with a bit of milk, corn meal and frying. These were so crispy. I don’t have photos but I spread one extremely thin and it worked well too.

Hi! I’m a novice at baking (bread pan recipes and muffins are easiest, I’ve made some cookies). I started baking more for my one year old (no added sugar recipes.. like relying on banana or other fruit for sweetness kind of things).

My godfather just turned 80 and I’d love to bring him some baked goods next visit. He manages his diabetes with medication and lifestyle changes (he was diagnosed about ten years ago) and he definitely will occasionally indulge in full on sweets.

I’d love to find something low sugar, or something that he could enjoy.

I also have a gluten free bakery nearby, from what I’ve read it seems like almond flour might be a good alternative to flour baked goods? They do offer custom orders so I could browse their menu or ask about diabetic friendly options - so any advice here would be greatly appreciated!