#bakingtips
my master dough recipe explained🍪 if you want to start or grow your own baking business, comment SYSTEM for all my best tips/ templates ready to use for you to start, grow and sell your baked goods to make real income 📍GTA/ Markham order cookies every monday @ 9pm on caitscookies.com #bakingtips #bakingbusiness #cookiebusiness #bakeryowner #dayinmylife
cait’s cookies👩🍳 home baker458,700 Aufrufe • vor 3 Monaten
Fudgy Brownie Recipe - Ingredients: - 1 1/4 cup brown sugar - light & dark both work fine but I prefer dark brown sugar (230g) - 1 cup granulated sugar (220g) - 1 cup + 2 tbsp unsalted browned butter (254mL) Measure the butter before browning it!! You will be left with ~1 cup after browning - 4 room temperature large eggs - 2 tbsp pure vanilla extract (25mL) - 1/4 cup strong hot coffee - you can also use espresso (60mL) - 1/2 cup cake flour (60g) - 1/2 cup all-purpose flour (72g) - 3/4 cup sifted high-fat cocoa powder (93g) - 1/2 tbsp fine salt (10g) - 2 cups chocolate chunks - I used a combo of milk and dark chocolate (300g) Instructions: - Preheat your oven to 350℉ and line an 8”x8” square pan with butter and parchment paper. Set aside. - In a skillet on your stove over medium heat, brown the butter and then pour it into a heat-safe bowl. Let the browned butter cool down for about 10 minutes before following the next step. - In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Whisk it well and then add the eggs, vanilla extract, and hot coffee. Whisk to combine and set aside. - In a separate mixing bowl, whisk together the cake flour, all-purpose flour, sifted cocoa powder, and fine salt. - Combine the wet ingredients with the dry ingredients using a rubber spatula and mix until everything is well combined. - Chop 300g of chocolate (I like to use a mix of milk and dark chocolate) and then fold that into the brownie batter. - Pour all of the batter into your pre-prepped pan and bake at 350℉ for 55-60 minutes. The baking time will vary depending on your oven so keep an eye on it around the 50-minute mark! You can tell when they’re done if the center doesn’t move when you jiggle the pan. - Allow the brownies to cool in their pan for 15-20 minutes before removing. You can also just cut them inside of the pan, you don’t have to take them out if you don’t want to. - Cut into 9 large pieces, serve warm, and enjoy! #easybrownies #chocolatelover #dessert #baking #fudgybrownies #brownies #bakingtips #foodtutorial #easyrecipe
Banko Bake840,700 Aufrufe • vor 1 Jahr
🫐🍋 Blueberry Lemon Pie (Clean Slices, No Runny Filling) If your fruit pies fall apart when you cut them… this is how you fix it. Full crust tutorial is in my previous video on IG, don’t skip it. Filling: 4 cups blueberries (600 g) ¾ cup sugar (150 g) + ¼ cup brown sugar (55 g) ¼ cup cornstarch (KEY for structure) 2 tbsp flour 1 tbsp lemon zest + ¼ cup lemon juice (60 ml) 1 tsp vanilla • ¼ tsp salt 2 tbsp butter Instructions: Toss everything together and let sit 10–15 minutes. Pour into chilled crust, dot with butter, add lattice. Chill assembled pie 15–20 minutes. Bake at 400°F (205°C) for 20 min, then 350°F (175°C) 35–45 min until bubbling in the center. Tips for clean slices: • Cornstarch + flour = thick, stable filling • Bake until the center is actively bubbling (not just edges) • Chill before baking to hold shape • Cool 3–4 hours minimum (overnight is best) • For extra clean cuts → chill 30–60 min after cooling Save this and stop serving runny pie 😮🔥 #blueberrypie #piecrust #bakingtips #fruitpie #dessertrecipes
Wick’d Confections204,200 Aufrufe • vor 7 Monaten
Moist & Fluffy Banana Bread #bakingtips #bananabread #easybaking #dessertlove #foodie
Annette Freckles48,900 Aufrufe • vor 1 Monat
If you’re cookies keep turning into flat pancakes, here’s what you’re probably doing wrong: 👉🏻Your butter is probably too hot If your butter is still warm when you mix your dough, it creates a softer dough that spreads before the cookie has time to set. I like to let my brown butter cool for about 20 to 30 minutes before mixing 👉🏻You’re not adding enough flour Flour gives your cookies structure. When there's not enough, the butter and sugar melt faster than the cookie can set, so the dough keeps spreading. I like to weigh my ingredients in grams so I'm not accidentally adding too much or too little flour 👉🏻You’re not chilling the dough enough Chilling the dough solidifies the butter again, giving the outside of the cookie time to set before it spreads. #cookies #cookietips #bakingtips
jessica | baking & hosting89,800 Aufrufe • vor 3 Monaten
Formula Adaptation of @Broma Bakery 9 large cookies and approximately 3 oz / 85g each. For the most consistent results weigh your entire dough and divide by 9. ALL testing and development for this version was done in metric measurements. Volume conversions are included as a courtesy only and will naturally introduce more variability. Brown Butter Prep If you do not already have batch brown butter prepared/ Start with at least 175g unsalted American butter. Honestly, even slightly more is safer. Do not stop once the butter is simply melted. If the butter is not fully browned additional water is still present, the fat system changes and the cookie will not behave the same way structurally. This adaptation is intentionally based around fully browned butter with NO whole butter added back in. Once browned immediately transfer the butter into a shallow container or plate. The shallower the container the faster it cools. If transferred immediately, the butter should generally cool into the target range within about 10 minutes. Target browned butter temperature before mixing 115–120°F or 46–49°C I personally used American butter for the browned butter. I did NOT use European-style butter because flavor-wise I personally prefer American butter specifically for browned butter applications. Ingredient Temperatures Eggs room temperature and approximately 68–72°F Final dough after mixing was approximately 70–74°F After my 1 hour chill the dough going into the oven was approximately 55–57°F Formula * 140g prepared browned butter (about 10 tbsp / scant 3/4 cup browned butter) * 185g light brown sugar (about 1 cup packed) * 40g granulated sugar (about 3 tbsp + 1 tsp) * 8g glucose syrup or corn syrup (about 2 tsp) * 50g whole egg (1 large egg) * 18g egg yolk (1 yolk) * 12g whole milk (about 2 1/2 tsp) * 5g vanilla extract or 1 tsp (optional) * 238g unbleached all-purpose flour (about 1 3/4 cups + 2 tbsp depending on measuring style) * 4g baking soda (about 3/4 tsp) * 4g fine sea salt (about 3/4 tsp fine sea salt) * 160g chocolate I used Guittard Super Cookie Chips Process 1. Combine browned butter, sugars, and glucose syrup. Mix ONLY until smooth and cohesive. Do not try to cream or aerate the dough. 2. Add egg, yolk, milk, and optional vanilla. Mix until fully emulsified. 3. Add dry ingredients and mix only until mostly combined before folding in the chocolate. 4. Chill at least a 1 hour chill. 5. Preheat oven to 350°F/177°C 6. Portion 3 oz / 85g cookies. Flatten slightly before baking. I shaped into balls then gently pressed down to be .75”-1 thick. 7. Bake on a light-colored parchment-lined pan. I used Nordic Ware Naturals aluminum sheet pans. 8. Bake at TRUE 350°F/177°C for 12 minutes for my preferred texture of this style cookie. 9. Even at 12 minutes, the cookies were still well above food-safe temperature. So while they FEEL underbaked stylistically, that does NOT mean they are raw. If using convection adjust accordingly. Optional flaky salt after baking. 10. Let rest to set or enjoy fresh. #bromabakery #brownbutter #cookierecipe #bakingtips #bakingscience
cartersbakeshop117,200 Aufrufe • vor 5 Monaten
comment “PERFECT” for all my best cookie tips 🍪 cookie spreading is super common in baking, some people love it, some hate it, and either way is totally fine. But let’s talk about why it happens, because it’s usually not just one thing… it’s a few small factors that add up. here are the biggest ones I see: leaveners: baking soda vs baking powder, they’re not the same! if a recipe calls for baking soda, use the exact measurement. butter temperature: softened butter does NOT equal melted butter, and that alone can completely change how your cookies spread. oven placement: even where your tray sits can affect spreading and browning. if you want my step-by-step breakdown for cookies, baking, and cookie business tips, comment “PERFECT” and i’ll send it to you 🤍🍪 #bakertips #cookietips #bakingtips #baking #homebakers
cait’s cookies👩🍳 home baker192,800 Aufrufe • vor 11 Monaten
The secret to great tasting sourdough… My master recipe is pinned to the top of my page! #creatorsearchinsights #sourdoughrecipes #rye #ryeflour #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBeginners
Muscle Momma Sourdough363,600 Aufrufe • vor 1 Jahr
My updated Soft Sourdough Sandwich Bread Ingredients: * 150g active sourdough starter * 325g warm filtered water * 20g avocado oil * 25g honey * 500g unbleached bread flour * 10g salt Instructions: 1. Combine Ingredients: Mix starter, water, oil, and honey until milky. Add flour and salt, cover and rest 1 hour. 2. Stretch & Fold: Do 4 sets, 30 minutes apart. 3. Bulk Ferment: Cover and let rise an additional 4-8 hours or overnight if your house is cooler. You’ll know your dough is done when it’s just about doubled in size, bubbly, jiggly, and airy. 4. Shape: Shape dough like shown in this video, then place dough in a greased loaf pan seam side down. 5. Second Rise: Cover and let rise about 2 hours, until dough is puffed up a bit. Don’t skip this step or you can be left with gummy bread! 6. Bake: Preheat oven to 400°F (200°C). Score dough, spray with water, cover with a second loaf pan or greased foil loosely, and bake: 400°F for 30 minutes (covered) then 375°F for 15 minutes (uncovered) 7. Temp bread: use a digital thermometer to check for doneness. Bread should be 205°F. 8. Cool: Remove from pan immediately and let cool before slicing. #sourdough #sourdoughtips #SoftSourdoughSandwichBread #SourdoughSandwichBreadRecipe #SoftSourdoughRecipe #sourdoughstarters #sourdoughscoring #sourdoughbaker #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #BreadmakingForBeginners #CreatorSearchInsights
Muscle Momma Sourdough315,700 Aufrufe • vor 1 Jahr
chocolate old school sprinkle cake! (my fav school cake personally) recipe: 200g baking spread 200g caster sugar 3 eggs (weighing 200g in their shells) 1 tablespoon vanilla extract 150g self raising flour 50g cocoa powder 2 tablespoons milk for the icing 200g icing sugar 1.5 tablespoons cocoa powder 3-4 tablespoons milk method: 1. Cream together the sugar and butter 2. Whisk in the vanilla extract and one egg at a time 3. Fold in the self raising flour and cocoa powder 4. Fold in the milk 5. Bake on 160° fan (180°C) for 40 mins (I would say keep an eye on it from 30 min mark and it’s done once a toothpick comes out clean) 6. Let cool for around 1 hour before topping with icing 7. Add the milk gradully to the icing sugar and cocoa powder until it reaches desired consistency 8. Top with sprinkles 9. Put cake in fridge for icing to set. I put it in for an hour #caketok #BakeWithMe #bakingtok #bakingtips #baketok
kato97,100 Aufrufe • vor 6 Monaten