Yoda

Oh, I don't think I've seen the double layered pans yet, I will google them, thanks! Idk what's up with my oven, but my cookies were (over)done after just 7-8 min at 180C (350F). Can't imagine baking for 12-15 or more like most recipes call for. And I use an oven thermometer. It is a very old oven though, so maybe that's a factor

I wanted to edit my last post to include pictures of the finished cookies, if anyone ever wants to try the recipe I included in the post. (I couldn't edit the post, so I'm posting a few pics here now) They hold shape lovely, but the dough was a nightmare to work with - kept getting stuck to cutters and stamps (flouring cutters/stamps helped enormously, but still not full proof for all of them also wanted to add - the taste was good also. I passed judgement on still hot cookies when I first posted, but shouldn't have The taste is nice and not overly sweet like the first recipe I posted *flouring stamps and cutters is a must!*

@AlaMoi thank you for replying and your suggestion! You think there was too little flour? I could baarely combine the flour into the shugar/butter mix so that it wasn't crumbling away as it was. I had a felling there was too much flour already O.O Btw, I tried a new recipe today: 200 g butter, 100 g powdered sugar 1 egg (whole) 30 g almond flour 270 g AP flour While the dough wasn't at all crumbly like the one yesyerday, it was soo dificult to make the cutouts as the dough kept sticking to the stamps. In the end I coated the stamps in flour prior to cutting/stamping, and it was a lot better, although still finicky. The cookies from this recipe held their shape much better - maybe it was the egg? The taste wasn't as good imo, but then again, I had some trouble getting them to bake at the riggt temperature...Idk whether it is my oven or just me, but they always come out some burnt, some pale.. And I had the fan on in the oven this time Does anyone have a full proof recipe that I could try and then compare my results with them?

I've tried making shortbread cookies today and the cookies really puffed up in the oven and the majority didn't retain their shape - I used cutout + stamps Can anyone help me to understand why or offer a similar simple recipe that should work? This is what I followed: Ingredients: - 115 g (1 stick) butter - 60 g (½ cup) powdered sugar - 175 g (1¼cu) AP flour The recipe : Soften the butter, add powdered sugar and smush together, add flour and mix. My dough was a bit crumbly so I "kneaded" it a bit until the butter probably softened a bit more and combined the flour so it wasn't as crumbly anymore. Rolled out to 0,5 cm (¼ inch) thick and made the cutouts and stamps. Pust the cutout cookies in the freezer for 2 hours and then baked in preheated oven at 180°C (350 F) for 8 min (recipe said 12, but were done a lot sooner). If you take a look at the video where I got the recipe from, you will see hiw clear the stamps remained in the video after baking. Mine really puffed up and lost shape. Any ideas? Edit: adding some pics for reference: cutout, after 5 min baking (doesn't look thqt bad "yet", but getting really puffy), Done baking (some overdone 🤭), some look better than others, but the flowery one, on the right to the corgi dog in the middle said "Merry Christmas), and the cookie on far right should be a cat on scratching post, and the furthest down and to the right is another corgi dog that just lost all of it's face. The dough was thick enough for the stamp to go deep enough I think.

@Smithy, I edited the original ost with a short update at the bottom (https://forums.egullet.org/topic/46725-lemon-chiffon-cake/?do=findComment&comment=2430801 ) Is there anything in particular you would like to know? I sas planning on making another one maybe this weekend, but it looks like I'll be making in next week instead. I have a lot of the Hermes lemon cream left over, so that's my excuse for mekimg one again so shortly, hehe😆😆 I'm also going to try to make a cake collar like @OlyveOyl suggested this way I can still make a high enough cake without it overflowing (hopefully). And hopefully next time I do not overbeat the meringue 🙈🙈🙈

That's a brilliant idea! You mean like a cylinder out of parchment that's higher than the rim? But I'm afraid the cake will fall out when I invert it then? Did you have something else in mind? Do you think I can stick the parchment collar starting from halfway or at the upper quarter of the pan with butter? So the cake will still stick to the bottom ¾ of the pan. Or will the butter melt down the sides and prevent the cake to stick to the sides and climb? 🤔

So... I made the cake.. I ended up making half of the batter the recipe calls for and baked in a 6" round cake pan. I made a few mistakes. 1. I managed to overbeat the eggs whites. So I ended up adding extra 15 g of egg whites into the overbeaten egg whites and while it did help a bit, I'm not sure it solved the issue lol. 2. I think I've somehow underbaked it. I baked at 160 C (325 F) for about 45 min amd then checked for doneness. The skewer came out clean, but when I pressed on the top of the cake, I could hear foam breaking/popping underneath which gave me an impression it wasn't set/fully baked yet? So I baked for another 7 min afyer which I just took the cake out because it was very dark already. I could still hear the foam popping when pressing on the top of the cake though - does anyone know what happened here? The cake did fall down a bit at this point. The sides that are sticking out like a mushroom (see photos) are very firm/hard crust. It's now inverted and cooling. So I am not sure yet what I managed to produce 😅 I am making this for a birthday cake tomorrow (yes, I'm so late 🤐🤐) so I will probably be doing another one tomorrow. I would greatly appreciate ANY SUGGESTIONS! Thank you very much! I'm including some pictures. P.s.the batter came about 1 inch from the top (using 6x4" pan) when I poured it into the pan Edit: UPDATE: The cake turned out delicious! Despite the whites being overbeaten (whoopsy). I made a layered cake (3x 3cm thick) with Hermes Lemon cream, mascarpone+whipped cream filling with strawberries. I have made too much lemon cream, so I'll have to make another cake for the weekend 🤣🤣🤣

Hey guys, I would appreciate some pointers for baking times and temperatures for the Lemon Chiffon Cake if I bake it in a normal, 6" round cake pan? How long should I bake the cake for? I'm afraid of overbaking it, or opening the oven doors too soon to check on it, so it might collapese? Do I adjust the baking temperature at all? Thank you!

This might be a silly question to some, but why do we temper eggs when making creme brulee? Is it just because we need to combine the hot milk infused with vanilla? Or is the tempering step necessary? If I were to infuse the milk overnight for more flavour (stored in fridge overnight), could I just combine the yolks and sugar and cold milk the next day and bake? Or better yet so the sugar dissolves - could I just steep the vanilla + sugar in milk and store on fridge overnight, and then just add the yolks the next day and bake?

@pastrygirl, have you ever gotten into checking the temperature of the meringue or PAB? What IS the safe temperature you have to reach to get the eggs pasteurized in a matter of seconds (and not cooking them)? Is creme anglaise a pasteurized product (by reaching 82°C)? Is there a good book or some other resource on food safety regarding temperatures and water content, etc. (preferably with graphs) anyone would recommend?

Thank you, I also think buying organic/BIO is best for lemons zest and think I will get those. Even a small amount of pesticides doesn't sound appealing, even though it's maybe not enough to cause harm. Mmmm limoncello. I also wanted to make it this year but didn't quite get to making it

Thank you very much for your reply and suggestions @blue_dolphin! Luckily my pan is anodized aluminium - so I guess it's not non-stick? And also light in color Oh, I also have a baking belt/ cake belt? That you dampen with water and place it around the cake pan - but I'm not sure whether this is favourable for this cake? I also did not use it for baking genoise - I think this was the right call? Otherwise I think it wouldn't bake without collapsing? One more thing, do you guys use regular storebought lemons for the zest? If so, how do you wash them to get rid of the waxes and potential pesticides? Eh..just writing this down made me feel it's best to use washed BIO lemons... How do you wash the fruits before zesting? Warm water and.....baking soda? I'm pretty sure not with dishsoap?.. I'm sorry for the awkwardness of my questions. I usually just buy the zest, but think it'd be better to use fresh zest. Please help me out 🙏

Hi guys, as I am nit a professional baker, and nit even that experienced one, I only have one cake pan for now, and it's a 6x4" (15x10cm) round cake pan without removable bottom. Could I still make this cake (from TCB) in this pan, or will it not rise enough since there is no tube in the middle? I'd like to make it as a birthday cake, so I actually would prefer it to be without a hole in the middle But I have no idea how important it is/ if it makes a big difference if I just use a regular cake pan for this cake? Any help or suggestions so very much appreciated, thank you!

I made 2. Forst one was the test one, amd the second one i used my mother was very happy and everyoneloved it, so success

Lol, no wonder my cake came out dense I scaled the recipe to fit 6" pan. I cca halved the recipe and baked all at once in the 6" pan. I had to bake for a bit over than an hour. This is the result It's a shame they didn't describe how the texture of the cake should be. The cake came out very dense, but rich in flavour. I like it. I had to add a bit more milk than in recipe to get a "droopy wet consistency" like instructed. I skipped the chocolate chips (although I see some chocolate spots in the cake - not sure what that is?? If anyone knows? The chocolate was completely melted when i poured it into the batter (76% couverture chocolate)