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u/Safe_Knowledge_5876

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▲ 15 r/AskBaking

Caramel that's chewy/spreadable but not hard like "caramels"

I'm making caramel stuffed dates for my postpartum friend, I'm facing few issues.

I made regular caramel sauce first, but all the dates I stuffed turn to mess 2 minute in room temp, so messy to eat and sticky I can't work with it.

Next I made caramels, I let it cool down to room temp and it was good! it spreads rather than drizzles and holds it shape so no messy melted caramel, but when they cool in the fridge they turn to rocks that will chip my teeth...

How do I go about this? do I cook the caramel to make a sauce but simmer it for longer? add less cream? or cook it to make "caramels" but add more cream?

reddit.com
u/Safe_Knowledge_5876 — 1 day ago
▲ 1 r/ereader

Infinite scroll on moon+ reader app?

Is there a way to get infinite scrolling on epub books on this app? it scrolls smoothly between pages within the chapter but once I scroll to a new chapter it pauses to load, sure it's not that important but I'm moving from my favourite ereader app, Readera (which had seamless scrolling across the entire work) to moom+reader for the stats.

for now I can get infinite scrolling by changing epub to txt file then change settings and extract chapters, these are no "time per chapter" thing, pages per chapter and of course no images.

reddit.com
u/Safe_Knowledge_5876 — 18 days ago
▲ 68 r/zlibrary

Is it safe to assume every file downloaded here is *safe*?

I might be paranoid but it just seems too good, a free library with no ads and doesn't look that sketchy, plus mods that actively help scammed individuals....surly nothing can be truly that good..

while I know pdf, epub and txt files are less likely to host malicious spyware or whatever but *it* can happen right? somthing about javascript or whatever

reddit.com
u/Safe_Knowledge_5876 — 19 days ago
▲ 0 r/AskBaking

French buttercream but with less sugar?

https://preppykitchen.com/how-to-make-french-buttercream/#recipe

I'm sooo happy I finally found a buttercream that isn't to heavy or sweet! for the last few months I've been trying different buttercream/frosting and I think french buttercream cream is the best, I perfer fat from egg yolks over fat from butter.

It was all fine till I tried making a layered cake with french buttercream and ganache filling, I realized that once the buttercream is paired with another filling it turns too sweet! I had the same conclusion when I paired it with fruit based fillings (jam or compote)

Now I'm wondering is the sugar syrup that important for the structure? or is it just to cook the egg yolks? can I reduce the sugar content in the syrup (change sugar:water ratio) or make just make a smaller batch of the syrup (same sugar:water ratio) for the same amount of egg yolks?

u/Safe_Knowledge_5876 — 20 days ago
▲ 0 r/AskBaking

Is the meringue in swiss buttercream supposed to get to stiff peaks?

first time making swiss buttercream, on the double boiler with a hand mixer till it reached 160f, took it off heat and whipped for 10 min even my hand mixer was getting too hot, but when I pull the whisk it forms soft peaks that toppel on itself.

I left it in room temp to chill a little but it never got to stiff peaks like uncooked meringue. I'm not sure what I did wrong? I used a stainless steel bowl that might've been too thin and heated up quickly, since I noticed that there was this thick film on the sides of the bowl? not sure if that's normal

reddit.com
u/Safe_Knowledge_5876 — 2 months ago
▲ 0 r/AskBaking

Adding xanthan gum to my desserts so they can withstand the weather?

recipe: https://redcurrantbakery.com/marble-layer-cake/#recipe

I made this for a gathering yesterday, when I took it from the fridge it was firm and can be cut neatly, but 5 minutes later it was melting all over and fell apart when I try to scoop some with a spoon, especially the chocolate cream.

Previous time I made whipping cream and used the pudding mix hack (modified starch) and it didn't stand a chance, as soon as I finished whipping it in a chilled bowl, it started weeping.

The heat is truly unbearable, 45 C on a decent day, and it's expected to get near 50 C soon.

I know from research that I can use xanthan gum in whipping cream but what about pastry cream? whipped ganache? and if the recipe uses cornstarch, like the chocolate cream in this recipe, do I replace cornstarch with xanthan gum? or can they work together fine?

u/Safe_Knowledge_5876 — 2 months ago