Zizzy@lemmy.blahaj.zone to 196@lemmy.blahaj.zoneEnglish · 4 days agoBaking Ruleslemmy.blahaj.zoneimagemessage-square29fedilinkarrow-up1413arrow-down11
arrow-up1412arrow-down1imageBaking Ruleslemmy.blahaj.zoneZizzy@lemmy.blahaj.zone to 196@lemmy.blahaj.zoneEnglish · 4 days agomessage-square29fedilink
minus-squarePat_Riot@lemmy.todaylinkfedilinkEnglisharrow-up23·4 days agoI have in the oven right now a “bread” to which I accidentally doubled the amount of butter in the batter. I’m not certain what will come of it, but hell, it’s already in the oven.
minus-squareAlligatorBlizzard@sh.itjust.workslinkfedilinkEnglisharrow-up14·4 days agoHow did it turn out?
minus-squarePat_Riot@lemmy.todaylinkfedilinkEnglisharrow-up13·4 days agoSo it tastes great, but its structural integrity is seriously lacking and it falls apart. Lesson learned to pay better attention.
minus-squareNottaLottaOcelot@lemmy.calinkfedilinkEnglisharrow-up7·4 days agoI doubled the amount of cream cheese by accident in a Newfoundland fruit cake. It was a little greasy, but in a delicious way
minus-squareJillyB@beehaw.orglinkfedilinkEnglisharrow-up6·4 days agoJust say you made a French variation of it.
I have in the oven right now a “bread” to which I accidentally doubled the amount of butter in the batter. I’m not certain what will come of it, but hell, it’s already in the oven.
How did it turn out?
So it tastes great, but its structural integrity is seriously lacking and it falls apart. Lesson learned to pay better attention.
Butter attention is key
I doubled the amount of cream cheese by accident in a Newfoundland fruit cake. It was a little greasy, but in a delicious way
Just say you made a French variation of it.