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So I figured I haven't done anything weird in a while, and so I decided to try to make chocolate chip cookies with prunes.
― Selune Gomez (Leee), Monday, 4 March 2024 04:00 (one month ago) link
Texture was off and they weren't quite sweet enough, but not bad considering it's a first attempt! They weren't very airy so I'll probably reduce the number of prunes or bump up the baking soda. I was inspired by a base/crust I made once with prunes and walnuts, which I remember being pretty chewy.
― Selune Gomez (Leee), Monday, 4 March 2024 05:58 (one month ago) link
Moisture of chopped pieces giving off steam and creating air pockets?
i don’t think this would happen. i add dried fruit to quick breads and sourdough all the time and it’s fine. or if you’re fired up about your puree you could try reducing the amt of other liquid to compensate for it. the only thing that increasing the bicarb is going to do is make it taste like bicarb imo. you could also try beating a couple of egg whites and folding them in
― Humanitarian Pause (Tracer Hand), Monday, 4 March 2024 19:43 (one month ago) link
I tried making these at my wife's request (she saw the recipe online): https://cooking.nytimes.com/recipes/1018450-pistachio-rose-and-strawberry-buns
Did not get the dough to come out right, it didn't rise as much as it should. Still tasted OK, and the filling is very good. Two things, though — to some degree it just tastes like a fancy peanut-butter-jelly sandwich; and there is evidently no way to puree pistachios for "pistachio cream" and not have the resulting mix look kinda like poop lol.