Breads, pastries ect...

Picrel is a thin crispy Banitsa, In the Middle Yeast and some European countries they call it Borek, in Greece they call it, Tiropita - it's traditionally made thicker but I'm a texture fag.

Here's the recipe if anyone is interested.

>>21378096
Here's how it looks inside.

>>21378100
I think the Greek already perfected your slop.

>>21378106
I'm half Greek.
It's not slop, you're just being a faggot for no reason.

i had a fuck ton of borek in croatia and bosnia

>>21378130
Nice, did you like it? Homemade is best tho, or a store that specializes at it. Is this some kind hotel buffet?

>>21378135
this was the airport. i had it at a few small bakeries too

>>21378115
>I'm half Greek
my condolences

>>21378206
funny

Here are some cardamom lemon squares with candied kumquat I made a while back.

>>21378383
And raspberry chocolate cheesecake. I'm an amateur when it comes to baking but the texture of this one came out perfect.

>>21378394
raspberry white chocolate*

>>21378100
This looks really good, it’s almost like a perfect version of quiche

>>21378383
Fancy, lemon squares are my fave

>>21378394
Just the right amount of swirling

>>21378383
very nice, gotta try this sometime

w2c that pan op?

>>21378106
>>21378206
I really wish this one could get permabanned, she's loathsome and incredibly boring in every thread >>21378190

>>21378924
It came with the oven I bought 2-3 years ago.

>>21378929
I've gotten used to it, it's some miserable person that hates everything.

>>21378115
>I'm half Greek.
I knew that was you. : )
Sup?
>>21378929
I really don't understand why people would go to a forum, place to discuss things publicly, only to try to shut down public discussion.
>>21378999
I'm not sure it's just one. If it is, they really don't have anything going on in life because those posts are absolutely everywhere.

Does homemade bread freeze well?

>>21379018
No bread freezes well. Freezing bread should be considered a criminal offense. You can freeze dough, if you really want.

>>21379010
>Sup?
It's all good. I'm going home soon to cook some fish. My dad was in Greece fishing again and yesterday he brought me some Sea Bream and Bass.
>>21379018
Kind of. You can sprinkle some water on it and put it in the oven for 10 mins and it gets nice crispy again but the taste is not as good as a freshly baked bread.

Same with stale bread.

>>21379028
I've put fresh bread slices in the freezer, you can toast em after that and they are good.

>>21378100
i would eat the entire tray if i ever got i to your house. make sure you lock your doors when you make this.

>>21379028
>no bread freezes well
Wrong.

>>21379568
I just changed my locks.

Made panettone for Mama's day.

>>21379678
Very nice, is it hard to make?

>>21378094 (OP)
wow its beautiful

>>21379682
Not really, just takes forever, long rises, very wet dough, and has this quirk of collapsing in on itself right out of the oven. So you gotta hang them upside down to dry. Pic is the 3 I made, each pierced near the base with skewers, and just hanging wherever I can find room.

>>21379696
Damn, that's quite an intricate operation lol.
>and has this quirk of collapsing in on itself right out of the oven
Yeah that's what I heard.
Seems like if you try to make a big one it will def collapse if you don't know what you're doing.

For bread I've only ever made sourdough following the Tartine recipe and have always been happy with the result. I figured it wasn't that hard or I was lucky or whatever. But I had some sourdough a coworker made and it was truly bad, so bland and almost bitter. Their loaf looked good if a little undercooked, interesting to sample so variation. I want to get a overpriced loaf from an "artisan" nearby to compare to my own.

>>21378094 (OP)
>>21378096
>>21378100
Looks great, so the filling is savory? Looking at the picture I want it to be a sweet custardy filling.

>>21378383
Very nice

>>21378115
Greek tiropita is shaped in triangles, folded with stuffing, not a sheet with no edges. You suck.

>>21380129
>Greek tiropita is shaped in triangles
not necessarily

>>21380091
>For bread I've only ever made sourdough following the Tartine recipe and have always been happy with the result. I figured it wasn't that hard or I was lucky or whatever.
I've been thinking of trying this. I've only baked normal "country loafs" or whatever.
>Looks great, so the filling is savory?
Yes, the filling is eggs/white feta type cow cheese/yogurt and a little bit of cream cheese
>Looking at the picture I want it to be a sweet custardy filling.
Greeks have this, the filling is a semolina/egg custard. It's good but I'm not really a sweets guy.

Great looking loafs btw.

>>21380192
Sounds like sfogliatella filling, one of my favs.

Thanks, I think the Tartine way is actually not that complicated compared to others I've read, and I'm happy I picked that as a starting point. More experienced home bakers have some disagreements with his method and measurements if I remember but I'm not there.

>>21380244
>sfogliatella
Mm that looks good

>>21379686
Thanks bro

>>21378394
Is this icing? What kind of sorcery is this?

>>21380091
Is the Sourdough whole wheat or a mix of white and whole?

>>21383053
It's just raspberry coulis swirled in to the cheesecake batter.

>>21378094 (OP)
baked 2 loaves of bread today, with pecans in them

>>21378115
You should have made bougatsa

currently baking platains with cheese, it will be ready pretty soon, it smells amazing

>>21378394
I'm an amateur too and that cake alone blows anything I've done out of the water. I kneel

>>21384423
Nice, would put some salted butter and maybe some strawberry jam

>>21384433
I haven’t had that before but I imagine it’s good. Is it a common pairing? Is the cheese mild?

>>21384433
Interesting, never had plantains before.

>>21384425
I'm not really a sweets guy. I don't wanna make a whole thing, eat one piece and then throw it away.

Just made some orange hazelnut brownies. Could have used a bit more orange zest + juice since it's a little understated but the texture came out better than my last batch.

>>21386943
pukearino

>>21386972
rude

>>21386972
shut up
>>21386943
Looks great anon, would eat with a cold glass of milk.

>>21387183
I was only feigning hurt, they just look like normal brownies.

>>21387265
>they just look like normal brownies.

>>21387279

>>21387307

>>21378094 (OP)
I don't have pictures. And I'm not very good at baking. But I just figured out a trick. After baking about a 100 shitty dry flatbreads, I figured out how to make them come out moist. First I prepare the dough like a pizza dough. Because that's what I prefer the shape and size to be in. When the dough is nice and round, and I'm about to put it into the oven, I take a heaping spoonful of mayonnaise, and spread it thinly across the top. You don't want globs. A thin spread will do. From edge to edge. Then, I poke a shitload of holds into it with a fork, and toss it into the oven, atop a preheated pan at 500 degrees. It cooks in minutes, the top turns a nice medley of pale gold and brown. When you see it starting to char, take it out and let it cool.

It suddenly dawned on me that mayo would work, because it's basically just oil and egg. I can't believe I never thought of that before. The mayo is easier to spread than either oil or egg. And it makes the bread taste great.

>>21389634
It's the oil that is doing the work, why don't you just put oil or butter instead of mayo, mayo has a weird aftertaste when it get's heated up.

>>21389873
I've tried oil before. It's unwieldy to spread, and makes a tougher crust. I've only made the mayo bread twice now. But it appears that the mayo seeps into the dough deeper, and the creates more of an airy crust, retaining greater amount of moisture. I'm not sure what aftertaste you mean. But it does give a little mayo-y taste, which I enjoy. It's complimentary to the bread, not overpowering.

As for butter: I don't keep any around. It's costly, and I'm lactose intolerance besides. Sure, butter has low lactose content. So I can eat it without shitting my brains out. But even a little bit of lactose causes me minor troubles. And I don't want that.

>>21389912
>As for butter: I don't keep any around. It's costly, and I'm lactose intolerance besides. Sure, butter has low lactose content. So I can eat it without shitting my brains out
I was gonna advise you to use milk - when I make flat bread I use half milk half water and it comes out really soft.

Doesn't the lactose bake off or something? Does it still affect you after it's baked?

A little bit of sugar also makes it softer.

>>21389950
I don't know about lactose "baking off". But I do know that whenever I've risked milk in anything, I shit my brains out. So now I have a Pavlovian fear of milk. I can get away with a lot of butter. Like I can bake cookies with sticks of butter. But when I do that, I still get some minor blood in my stool, even though the shits are normal otherwise. It seems the only way I can get healthy shits anymore, is to remove diary entirely.

As for sugar, I don't keep that stuff around either, because I'm retarded, and will eat plain granulated sugar if it's in the home. So I stopped buying it to prevent myself getting diabetes.

>>21389957
I see. But I'm surprised you said oil makes it tough, usually when I put oil in dough it keeps it kind of moist and fluffy.

You might try making a tangzong with water and flour. It's very easy to make, you can see on youtube. You mix flour and water and heat it up until it makes a paste, that traps moisture during baking so it doesn't evaporate.

>>21389957
>>21390011
Also have you tried making it in a pan instead of baking it? There's lot's of good pita bread recipes on youtube.

>>21390011
oh, I do put oil *in* the dough. I thought you meant to spread oil on top. That's different. Spreading oil on top creates the crust. But putting a little bit of oil in the mix works out fine.

Oil in mix + no mayo spread = drier results (I still liked it enough to make it a hundred times)
Oil in mix + mayo spread = moister results with an airy crust

Made some sourdough Finnish reissumies (flat rye buns) with molasses, pretty good, will bake again.

>>21390294
Not a big fan of rye but they do look good. Crumb looks very nice.

Far Breton, a custardy cake from France.
It was my first time trying it. The brown bits are prunes.

>>21378394
>inconsistent lighting
>wonky patterns
>2000x1500
What prompt got you this fgt?

>>21391090
ok schizo

>>21391123
Wow this one even knows how to solve captchas lol

>>21391132
It is absolutely psychotic accusing someone of using AI to fake baking pics. Take a break from the internet, lil bro.

>>21391061
Never heard of this, sounds interesting.

>>21391163
Nice, this fren baking abstract cheese cakes over here

>>21391090
shatap

>>21378094 (OP)
I just made some brioche rolls, I think I did well for a relatively amateur bread maker

>>21392926
and here's the crumb shot

>>21392926
>>21392928
Those look great, will they be for burgers?

>>21393136
Steak and egg sandwiches for my gf when she returns home tomorrow.

>>21392926
>>21392928
Hell yeah dude. Looking good. Haven't made buns in a while. I bought some amylase which is dough conditioner, you put just a tiny amount and it makes the buns so soft it's unreal. You can put less sugar and butter which are the thing that makes them soft.

>>21393173
I will look into that, these came out soft due to the amount of butter and sugar used but a dough conditioner as well would make them unreal.

>>21393191
I was really opposed to those kind of things but then I learned it's just an enzyme and you don't have to put much, just half a tea spoon goes a long way. It makes it soft and spungy, it is really a game changer. It's probably not good eating too much and all the time but once in a while for some nice buns is probably harmless.

I've only used it for buns, I don't put it in my breads or anything else.

>>21378394
>>21383053

Would it be possibe to make a cake in the shape of these swirls? I've tried but I can't seem to get it. Maybe I don't use the right consistancy of cream cheese and other ingredient to mix for swirling.

>>21393208
>>21384209
Meant to reply to this anon

>>21393209
>Jvpiter
Great job. This looks really good.

>>21393212
That's not mine just a pic from lebbit I found on google "Ganache swirled cheesecake".
I want to make a cheesecake (like) maybe brownie? but afraid I'm going to fail with the swirls again. My current plan is some adjusment of the usual red velvet cream cheese swirl brownies recipe, make a thick batter and use a ice cream scoop/spoon to put down the cyclone octagon shape but sadly it will never look as majestic deeply and detailed colored as the infared images of Jvpiter. Maybe I could mess with more coloring. I don't want to experiment much and goal is to have it perfect in one or two tries.

This is stuff I've "baked" this year, I've made more but didn't photograph everything:
mochi pumpkins
pandan kanom krok
oreshkis
caneles (these are really recommended to someone to make with grand marnier and lot of vanilla bean)
apple puff pastry and beni imo tarts with almond frangipane
pogachak
pidoroshkis
kolache
sirniki
and more weeb food chocolate cornets

>>21393241
Holy Moly. Absolutely based. Everything looks very tasty anon. Good job!

The tarts and the sirniki looks amazing.

>>21393241
also funny thing about caneles the french word "cul blanc" for the underbaked ones makes me smile "white butt caneles"
I hate my oven terrible shit oven I HATE IT it's a fight every bake but goddamn look at those tiny black vanilla specks

>>21393253
Yeah, I had to buy a new one 2-3 years ago. Bought a thermometer and put it inside and it showed 30C lower than it was supposed to be.

>>21378106
Bosnians*

>>21389319
how does she paint her nails?

Basque Cheesecake, all 2+ kilograms of it (I really should get a smaller pan).

>>21393689
Damn that looks good.

>>21393923
Yes, the result is absurdly good, considering it consists of five ingredients and is made in one bowl and one pan. If you're into cheesecakes, definitely give it a try!
https://www-bonviveur-es.translate.goog/recetas/tarta-queso-vina?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en

>>21393955
Will try, thank you for the recipe.
I tried to bake a cheesecake tart for the first time a few weeks ago but I messed up the crust. It was very tasty tho.

>>21378100
JESU CRISTO

>>21393471
she goes to a nail salon probably

>>21393456
highly doubt that bud

>>21393208
I'd say it's possible, but keeping it circular like that might be tricky. I'd suggest maybe drizzle in rough circles then uses something the same circumference like a ring mold (picrel) to twist in to make the swishes, but I can't guarantee it would work. Maybe I'll make another cheesecake soon and I'll try and report back.

Baked some cozonac a couple days ago
Two with poppy sneed, one with walnut

>>21396732
Came out super clean, but I cut them a bit too early, was impatient

>>21396732
>>21396733
b-b-based Cozonak baker, I remember you...
>Came out super clean, but I cut them a bit too early, was impatient
Yeah you gotta wait a bit with that stuff, i made a banana bread and cut it too early and it hadn't settled yet. I wait at least 45mins to an hour.

>>21378094 (OP)
>>21378100
>>21378115
Looks neat
I make my own philo sheets and make it round
Usually use goat/sheep feta and spinach

>>21378394
Would eat
Here's the last cheesecake I made
Pistachio flavor

>>21396740
Romanian anon right? Looks great.
>Usually use goat/sheep feta and spinach
Sounds delicious.

>>21396739
Cool pepe, mind if I save?
These were the previous time from the thread I made about a month back, if that's where u remember be from. The ones I made this time had some slight alterations and came out better. A tad bit less pork fat, and less choco chips in the walnut so it would rise easier

>>21396744
I've been found out!

>>21396746
>Cool pepe, mind if I save?
Not at all, this thread is a fren zone.
>A tad bit less pork fat
You make em with pork fat?! Holy based.
A while ago I made American biscuits with pork fat and they were amazing, don't have photos tho, very crispy on the outside.
>>21396748
Oh you are also the anon who made these. Very nice, are these also made from your own phylo sheets?

>>21396782
No, those were not made with philo, that just normal dough tha was rolled out and folded in on itself a couple times
Ye pork fat is based
My parents found a local shop run by some serbian woman who sells it for super friggen cheap, like 1.50 for a 400g container where as at other stores it's like 5 or 6
Crazy good deal. Either she just has alot of it cause she makes things that give off pork fat alot or she doesn't know its value

>>21396746
I think I told you our Kozunak is more like halla bread and we don't put much inside except for raisins maybe, It's super soft and it's insanely good for french toast.

Greeks make an interesting version of this, in both countries it's made on Easter. Greeks put a thing called Mahlep (Mahlepi), it's made from a specific variety of cherry pits I think, it has a very interesting aroma, I've only had it in Greece.

>>21396786
Nice. Yeah I recently found a super clean italian pork fat. It costs less than $2 for 450g. I cook with it constantly, it's great for deep frying and for pastries. Also for egg fried rice.

>>21396125
I need to buy some of those

>>21393208
>Would it be possibe to make a cake in the shape of these swirls?
Might be easiest to see if there’s a vid of a good “Starry Night” decorated cake and use that technique

Whole grain rye sourdough bread with sunflower seeds. I bake 3 of these every other week.

I will post my slop.

some oatmeal cookies

>>21399464
im a big fan.

Not sure that it counts, but I do make my own pizza dough.

>>21399405
>>21399449
>>21399452
>>21399456
>>21399459
>>21399461
>>21399465
>>21399464
>>21399472

I kneel anon.

last thing I'll post for now.

I tried making a stromboli a while ago, and it came out ok.
Wasn't really satisfied with the crust on this.

>>21399474
It does count, this looks delicious. Everything looks fantastic anon, great job!

>>21399479
Thanks haha.
I kinda get into pizza stuff, but really need to work on my toppings game.
That, and to secure a 50lb bag of KASL flour.

I made slop for colleagues

>>21399488
I have other images but filesize too large

>>21399488
>>21399491
These look really good.
Not that I have any idea what they are.

>>21399497
Thanks anon. Chocolate brownies with a layer of milk+hazelnut spread and kinder buenos

What's the difference between baking and cooking?
Baking involves an oven and cooking is on a stovetop? Or is it just technicalities?
Do you cook a pizza or bake a pizza?

>>21399504

>>21399506
I could only get shit quality cocoa powder, didn't realise I ran out so the end product looked a little ... anemic. Not as dark as I like

>>21396740
wait, whats this dish called?
it looks amazing.

>>21398790
>>21396125
Thanks for the suggestions.

does anyone know what dye this guy uses? Not sure I can buy this in my country. I bought one but it is not strong enough I think.

https://www.youtube.com/watch?v=Mcce36oZrNs

Double chocolate, oatmeal cookies with cchips & powdered sugar. Made with almond flour

>>21399643

>>21399470
am i stupid? what are those little nuggets? tiny pancake nuggets?

>>21399676
haha no its weird to be fair.
i had a leftover banana that day and tried making some caramelized banana bits to go with the pancakes.
they turned out alright, even if not presentational.

>>21399676
>>21399684
https://foodwithfeeling.com/caramelized-bananas/

Finished a simple loaf a minute ago.
But now I gotta wait.

>>21399920
The contemplative choice of cutting into still warm bread when it's on the peak of tastyness versus letting it stabilize without losing moisture and shape.

We had some leftover overripe bananas at work so I'm making banana bread for the lads, see you guys in an hour.

Friendly PSA to always brown your butter in any recipe that calls for it.

>>21400148
And wahlah. It got a little dark, it needed quite a bit more than the quoted cook time.

>>21399574
It's basically a twist on spanakopita that OP posted earlier. It's made nearly exactly the same, only with extra steps to make it into a round, pull-apart pastry instead of normal square like how the standard version is

>>21400380
i do love spanakopita, which was what made me wonder.

>>21400359
Looking good. I've never put slices of banana on the top before. How does that hold up the next day?

>>21400431
This is actually the first time I've made banana bread so I couldn't tell you, I just thought it and the chocolate sprinkle would make for better presentation. I can't imagine it would be a problem though.

>>21399483
>>21399488
>>21399491
>>21399508
This anon rulz. Great stuff man.
>>21400359
Putting banana slices on top to caramelize...very nice.

>>21399643
>>21399661
What is this?

>>21399920
Very nice

oreo choesecake
i don't know why but my cheesecakes always have soft centers. what am I doing to cause this, is it something to do with the water bath

>>21401432
There's no need for a water bath if you don't care about your top cracking a but which might not even happen depending on the recipe and baking temperature. I made a cheesecake a year ago with no water bath and it cracked a slightly on two spots...

Since you topped it with chocolate there was no need for a water bath imo.

>>21401436
>and it cracked a slightly on two spots...
Meaning it was barely noticeable.

Did you leave it for 40mins to an hour in the oven to temper after baking it? And how long did you leave it in the fridge before slicing into it?

>>21401436
doesn't the water bath prevent browning as well

>>21401608
not sure about than, probably - depending on the temperature. I think I baked mine at 325F - 160C for an hour, it didn't brown at all

>>21401608
>>21401652
Here's what I made - came out perfect.

https://www.youtube.com/watch?v=4BTlI9mW-uU&t=1s

sunken apple cake
didn't think the layout through, partitioning is gonna be a bitch

>>21402838
Never heard of that, looks good anon :)

Fellas help me out, my last few cakes haven't been raising the way they should and I'm not 100% sure why. I'm confident my leaveners are still good, they're only about a month old each. It has to be either my mixing or something to do with my oven, right? Generally I follow the mixing method specified in the recipe but I'll acknowledge that I may overmix things since I don't think I have a great eye for when a batter is "done" mixing.

Well, I have a testicle potato that I baked. Not sure about the taste though.

>>21403154
Bandaid solution is baking soda or baking powder
Proper solution is technique and not overmixing
Personally, I beat the egg whites first until they start to be fluffy, and add the sugar into that. Stop beating when it's peak fluffy. Then mix in the egg yolks, veg oil, flour, milk, cocoa powder etc(whatever ur adding). Slowly and fold it in by hand. This shouldn't take more than a couple minutes. Just make sure it all looks uniform, like you cant see streaks of flour anywhere, and that's how you know it's properly mixed

>>21403170
needs 3 more eggs

>>21403154
Probably mixing...How's your oven doing when you are cooking other food? A few months ago I trying to bake breads are they didn't rise, turns out my bottom heating element was fried so I bought a new one. Where do you keep you leaveners?

>>21404574
>Probably mixing
Probably yeah, I've been thinking about it and I think I definitely have become too comfortable with my stand mixer. It's mighty convenient but takes a lot of control away. I think I'll have to stop leaning on it so much.
>How's your oven doing when you are cooking other food?
I notice nothing unusual when doing ordinary cooking, a surprisingly sturdy stove for going on 20 years of age. The 2 front burners don't heat up quite right but that's about the only issue.
>Where do you keep you leaveners?
In a dark cupboard, so it's not a storage issue if it truly is the leaveners causing failure

>>21400674
Forgot to reply, that is Monkey Bread. Basically pull apart eat-with-your-hands sweet cinnamon cake. Rife with brown sugar which caramelize in the bundt pan and butter. Using sourdough.
Here's my first attempt which was kind of shit.

>>21405828
very nice

>>21407522
Why did you cut it? The slices will dry out..
Looks nice, great crumb.

>>21408610
The danish rye benefits from getting a little dry actually. The Hokkaido milk bread (basically brioche) I put waxed paper between each slice before chucking it all in a plastic bag and freezing it. Gets perfectly restored by putting a slice 3 minutes in an air fryer (if some light toasting is desired).

>>21407521
I've though of making this so many times lol, what was the stew or soup in it?

>>21410616
Fish soup for my moms birthday a few years back.
It's quite simple if you can make a decent bread. I personally love eating at the half-soggy crumb after getting the soup up. Even used the excavated innards to make Mojo Rojo sauce for another occasion.

>>21410644
>Fish soup for my moms birthday.
Absolute King!

I love fish soup, I just got some nice Sea Bass and Bream, I might make some.

>>21393471
rectally

Pic related is a cheesecake I made yesterday.
I used dutch boterkoek as a bottom and decorated the top of the cake with raspberry curd, whipped cream I flavoured with vanilla and some leftover raspberries

>>21410763
It looks delightful. Are you the NY style pizza anon?

>>21399488
kinder bueno?
looks like the real thing, impressive.

>>21393689
looks good, but inside is a bit too firm for a basque style cheesecake. top with sweet vermouth if you have it for a sweet treat :^)
>>21378100
makes me wanna nut. great job op

I made these muffins last week.
I will likely make some banitsa myself this weekend.

>>21410833
Very good anon. Post banitsa if the thread is still up!

>>21410766
>It looks delightful.
Thanks bro, the taste also certainly does not disappoint.
>Are you the NY style pizza anon?
You got the wrong guy, I am kind of a newfag to /ck/ and only have posted some cakes/pastries in similar threads to this one. I should try making pizza sometime.

>>21411197
>I am kind of a newfag to /ck/ and only have posted some cakes/pastries in similar threads to this one
Same, I'm OP, I've been here close to a year, on the site for maybe 2. Was really excited when I found this board, there isn't any other place on the internet like this.
>You got the wrong guy
You both have the same counter top.

Anyways, keep up the good work bro :)

>>21411211
>Same, I'm OP, I've been here close to a year, on the site for maybe 2.
It has been 10-11 years for me, but I started coming here only since this hobby got out of hand some months ago.
>Was really excited when I found this board, there isn't any other place on the internet like this.
Yeah same. Bigger boards I used to post on (/pol/, /v/, /fit/, /int/ and /g/) grow worse every single day, but I have always loved 4chans smaller and niche hobby boards.
Discussion on boards like these still is faster than it is elsewhere and they are a great place for finding resources and new ideas or asking questions.
>You both have the same counter top.
Heh, funny. I will look out for him and see if I can spot the guy.
>Anyways, keep up the good work bro :)
Thanks, same to you. Love these threads.

>>21399657
>Double chocolate, oatmeal cookies with cchips & powdered sugar. Made with almond flour
Omg I want some, I like a slightly thicker cookie

>>21405828
>he monkey
It’d be cool if it was possible to do a sourdough pineapple monkey bread

>>21412370
>pineapple
Like in the shape of a pineapple or flavored or?

>>21411547
>I will look out for him and see if I can spot the guy.
He makes the best pizzas on this board hands down. But he has a 550-600F oven, I'm jealous.

I wish I could find his cook-along threads to show you. He even buys take out boxes and puts the pizza inside lol.

>>21411547
>>21412626
Found one of his threads.
https://warosu.org/ck/thread/21132530#p21132670

There's a bunch of other anons who make amazing Neapolitan style, but his NY style is top notch.

>>21399657
>DOUBLE CHUNK CHOCOLATE COOKIEE

Official Pepe of the thread.

>>21412570
Pineapple flavored, to go along a little with the light sourness from the sourdough

>>21384423
pleacan I have a slice :)

>>21414472
what are we looking at?

>>21414472
You fool, you have doomed us all!

>>21414472
>>21414716
Apple fritter?

This week I've made orange squares. I'm going to try to whip an italian meringue by hand to top it with, wish me luck lads.

>>21412626
>>21412636
Thanks, I see what you mean by it looking similar to my counter top lel.
And those look like some very tasty pizzas, I should really try my hand at it sometime.
>But he has a 550-600F oven, I'm jealous.
Now I am jealous too

>>21378115
>you're just being a faggot for no reason.
b-but that's board culture anon!

Your food looks tasty, I've never had Greek food, doesn't it a bit too much with all that butter though?

>>21379696
>hang them upside down to dry.
lol that sounds nice, any pics of hanging panettone ?

>>21415737
Baked orange flavor is very yummy, gl with the meringue!

>>21384433
>platains with cheese
huh, that sounds good but it's not something I would have thought of

>>21389319
is this photoshopped or just makeup? I've seen a lot of stumps but never one that smooth

>>21415737
Quick update: I failed. Have a nice day!

>>21416494
Don't let it get you down brah, it was a learning opportunity. Last week I overwhipped the fuck out of some heavy cream and pretty much turned it into butter

>>21416136
It's real, it's from a video.
>>21416494
How did you fail, taste? texture? What happened?

>>21416494
Noooo nigga you were the chosen one

>>21416494
It exploded?

>>21417077
I don't have an stand mixer so I was just hand whisking, gave up at soft peaks after well over an hour. I'm gonna pick up a whisk attachment and I'll try again,

>>21403154
Maybe your oven isn't preheated enough, but if your other foods are turning out okay, that probably isn't it. You could try getting an oven thermometer to make sure.
Are your eggs/butter etc. room temperature before you start mixing them together?
It could just be your leaveners. I've had brand new packets of yeast that didn't work. I don't use the packets anymore.

A custard tart

>>21417658
Very nice anon. Can we see a cross section?

Guys, what can I do with sour milk? My brother let the freaking carton expire for the umpteenth time and I'm sick of throwing it away. It smells and tastes sour but it has not curdled yet. I thought of using it instead of buttermilk for some baking.

>>21417673

>>21417677
Of course I could ask the big floating point tensor, but I wanted to ask another human for some spontaneous inspiration.

>>21417698
Sorry, you are right...I just have never used sour milk. I was wondering myself if there was use and it turns out you can do a lot.

I personally would make some kind of pancakes or maybe french toast.

Or a pita bread maybe...

>>21417668
sure
I tried using less stark in the custard this time so it's a more runny

>>21417762
Luscious! Is it Semolina custard? Or just eggs, butter, milk maybe flour?
I'm thinking of making this>>21378100
>>21378115
But with custard. They call it bougatsa in Greece.

>>21417777
it's french custard so just vanilla, milk, eggs, sugar and starch
your recipe also looks appetizing from what I saw

>>21415737
I have redeemed myself.

>>21418450
impressive, very nice

>>21418450

>>21418450
Bro is cooking ITT
Great job

>>21418450
The browning of the meringue was very well done. Great job!

I'm baking another one.
They were out of the good phillo sheets at the store, these don't seem to brown very well but are much flakier...oh well

im making biscuits to go with my shepherds pie this afternoon. wish me luck

>>21419858
Good luck anon. Post pictures.

>>21396740
>made my own philo sheets
I kneel for you, KING
How do you do it?

>>21419853
Half banitsa, half spanakopita
Real difference with those>>21378094 (OP) >>21378115
phillo shets

>>21419876
He is that based.

>>21419886
>>21419853
Correction, those sheets are actually mega flaky, they didn't brown like the others but are super crumbly and crispy.

>>21399472
Based khachapuri enjoyer. I've been making these for years but the normies still sleep on them. They're gonna blow up soon though I can feel it.

>>21419941
Looks very nice, good job!

>>21419955
Thanks. I'm back at it again. I'm known as the cheesy bread guy around town, haha.

>>21419870
i lied, i'll make them tomorrow

>>21400674
Nigger Toes

>>21419941
The heat of the pool of butter cooks the egg.

>>21420452
>The Neighbors: Ayo CBG must be cooking because it smells yummy

>>21379678
only ex cons make those
who did you rob? who did you murder anon?

>>21421505
There's no way you can make a panettone in prison

>>21420452
this looks ssso good

>>21422792
Thanks! I'm polishing off the leftovers now and it's still pretty good.

>>21410870
It took some time but it's in the oven.

>>21418450
Looking real good, nice work.

Also I really should make a khachapuri one of these days, the ones ITT seem great.

>>21391061
Looks like clafoutis

It's done.

I made a cheesecake for the first time, was pretty good.

Made some mini cheesecakes today, here’s them in the oven

>>21423626
Looks very creamy, would eat

>MIDDLE YEAST
kek

>>21423515
Based banitsa maker :) I should make vita banitsa next time.
>>21423626
Looks great anon, good job.
>>21423784
How will take them out?

>>21415048
we still dont know

>>21419941
>>21420452
What's your list of ingredients? I've wanted to make khachapuri for a while (properly).

>>21378394
Recipe?

>>21425336
525g AP flour
300g water
40g oil
10g salt
5g yeast

No bulk ferment, just knead till it passes the window pane test then divide into 4 balls and immediately throw in the fridge for at least 24 hours but it's best after 48-72. Yes that is a thin crust pizza dough for those of you who are savvy...but I find it works pretty damn well for khachapuri too.

As for the cheese: 4oz mozzarella, 4oz havarti, 4oz chèvre (sounds weird but just trust me it's awesome).
Preheat your baking steel/stone at 550F for 30 minutes or so, then bake the khach' for ~5 minutes till it just starts to brown and the cheese is getting melty, then take it out and add your egg. It helps to make a little divot in the center with a spoon so the egg doesn't go everywhere. Then put it back in the oven for ~3 more minutes or so. It takes some practice to get it perfect. You don't want the egg fully cooked but you don't want it too raw either or else it's slimy when you mix everything up. Then melt your butter of choice on the sides, wait for it to melt, and mix everything up with two forks. Vid related helps with the shaping process. I just found out about this method recently. As you can see in my first khachapuri pic, I was using more of a stuffed crust pizza style of shaping and it was not as aesthetic.

https://www.youtube.com/shorts/CxXcusGFrZc

>>21417397
>hand whisking
I too suck at hand whisking, my brother is a chef and he's tried to show me tons of times how to do it efficiently and so as to not tire your arm but i just can't do it lol. Despite this I still have not purchased a stand mixer.

>>21418450
seeing all these beautiful desserts makes me angry that I don't have an oven in my tiny apartment...

>>21423917
>How will take them out?
…..
I didn’t think that far ahead

>>21425594
jk. It’s a bit funky but I really like the cupcake form factor for pies so I cut a prying tool out of the flat side of a flexible plastic food container. It’s flexible enough to bend a bit to the sides but strong enough to lever up from the bottom. Works perfectly with dough based crust, for cookie based crust I warmed the bottom of the cupcake pan a little to help the crust release. That said there was still some crust stickiness so next time I’ll try putting cut parchment paper rounds at the bottom

>>21418450
Nice!

>>21418450
that is burnt

>>21426427
it's not

>>21426683
it very clearly is
when something white turns brown or black then that is bad

>>21410780
>looks good, but inside is a bit too firm for a basque style cheesecake.
You're right, picrel is the original from Spain (that I haven't seen before). In my defense, this was my first attempt; I had to substitute the cream cheese and eyeball the baking time. I might bake it for 5-10 minutes less next time.

>>21399449
nais

Stupid Instagram keto bullshit

>>21426691

>>21427212
>make shitty recipe from the ultimate authority (shitstagram) without checking the recipe or doing any critical thinking on it first
>complain

can someone explain?

>>21427212
There's a bunch of "keto" cooks on youtube that are always trying to find a new way to eat "bread" or fast food items. They are all fat and never lost weight on keto.

>>21427320
My ex used to do that. Watch 15 second recipes on Tik-Tok try to make it and then wondering why it didn't turn out like in the video....

>>21416136
I recognize this stump.

>>21426763
fuck that looks creamy

>>21425603
nice, isn't the crust too soft?

I had a bunch of blueberry coulis leftover so this week we're making blueberry cheesecake squares. My swirls are a little sloppy but oh well.

>>21431452
That looks divine!

Anne
X

>>21431452
The artist is back, very nice anon

>>21431452
And a finished cross section. That's all until next week.

>>21423515
looks nice, good work

>>21431230
>isn't the crust too soft?
Unfortunately yes, I should have taken them out before chilling because the crust got soft sitting in the pan in the fridge.

>>21432032
Ooo nice, gimme a piece of that (please)

standard cookies
large but that's how I like them