iii_bake

thank you. I will try that too.

Thank you

Thank you so much Kerry. Pardon my ignorance, but without agitation, simply dipping in the syrup will result in a dry crystalized glaze? This is the kind of glaze I am trying to make: I have the book and what I was looking at was page 273 on candied fruit. Thanks again fro your help. I appreciate it.

hi everyone, I am here for your help I have candied palm seeds and would like to glaze them with crystalized syrup but when I seeded the syrup and stirred....the syrup got all crystallized up so fast that it went beyond the pouring stage. I am wondering if i just add the seed ( not the palm seed but the crystalize speeding agent) to the syrup...do I need to stir it...? CAn I just pour the glaze after being seeded onto the candied fruit ? Will the glaze crystalize later? I tried but the glaze came out the thick. I wish to have very thin coating. Kindly help. iii

Thanks for your Reply mjx. I need the help on rolling technique that will not be a push that makes the three layers of dough stretched out to a different extent. if you look at the pic, i need the three layers to be lined up well without seeing the two below layers poked out. It is the way i rolled, sometimes it came out nice. Sometimes it was like this Thanks again iii

Hi All, I need your help. When i roll the folded dough, trying to do the lamination, it tended to be like this at the end. I tried to figure this out n fix it by playing n rollingl the scrap to see how i put the weight on each rolling and what the result would be...but still i could not figure this out. Cud any one please give me some tips on rolling and how to fix this? Kindly helppppppp iii

I just moved to Fairfax Virginia and it seems all coriander here are sold without root ( like elsewhere in the US, i guess.). When i was in NJ, i used to find them in Chinese Groceries but not here. Can anyone help me with this? Thanks iii

I bought KA's ice cream attachment. It says it works with ALL Kitchenaid Stand mixer. It does not. I found out that the UK KA mixer has a cap below the spring of the shaft. Because of the cap, the driver assembly cannot be pushed up to lock into the rotary part. I saw someone in the KA forum saying that she can fix by taking out the cap. ANyone has experiences and can advise how to handle this. 1. either, taking this cap out...how? 2. get a new driver assembly that is designed for the UK mixer ( from where?) I bought two of this, one for my friend and i am totally lost. SOS iii

I am about to make madeleines...wonder if yours domed nicely. After the long rest, do you have to bring the batter back to room temp before baking? Thanks iii

Sounds like Salted Duck Egg. ← The salted duck egg has "firmed yolk" and the white is just the same white.

Thanks guys!

i need to buy bright colours cupcake / muffin case. Does anyone have a good source? thanks iii

I have been having problems of shrinking chiffon cake...wonder if this one shrinks at all? ( The episode title makes me wonder!)

This is odd, i must admit. i have been working with baking soda invarious recipes with cocoa, banana, buttermilk...all those ingredients that need soda as a booster. As i mentioned, i baked Flo Braker's buttermilk cake. It was very good but with the disasters i faced...i can only think of the b uttermilk n the soda now. I will adjust the baking powder and omit the soda next time and see how it works out. It used to be so good...texture & look & height. Thanks again for your inputs. Pray for me. iii

No.... It i just a plain local Cake flour (and Softasilk US flour) I do not use the self raising and never bought one as it is diffcult to do the adjustment for various recipes.