Jacksons Job baking channel is intended to be for fun. Learn to bake along with us by watching Jackson create new recipes and trying out old classics. We will leave in the flaws made along the way and show you how to fix, accept or hide them. We will teach you how to create simple, tasty dishes without the need of fancy equipment, expensive ingredients or a lot of fuss. Need more help with baking? Just ask away. We love to help you learn from our mistakes.
There will also be Appalachian dishes from time to time featured. This baking channel will have a modern twist to classic dishes by emphasizing flavor over fat and sugar. By making small changes, you have delicious country cooking in a much healthier way. Bringing in outside influences such as using oil over lard and reducing sugar while choosing fresh ingredients allows you to continue to enjoy local favorites without the guilt.
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I did not know there were so many yeast choices out there! I am just starting to bake my own bread so your video is super helpful! 😀
It seems to be a new thing. Used to have three options: fresh, instant and active when I first started out. Now it’s hard to find just instant.
what is 150 grams? 1 cup?
When I weight out flour, it comes to 150 grams. This video was made to supplement recipes I personally create and to show why it’s different than what the industry standard shows. Hope that helps!
@@Jacksonsjob I don't have that weighing
@obitoxshinobi8978 that is okay. As I explained in the video, everyone measures their flour differently. This is due to a wide variety of reasons. For example, a disability, the brand of measuring cups and type or brand of flour can all affect the outcome. That is why weighing out your dry ingredients as opposed to using measuring cups is a superior method. Have a great evening!
Thanks this gave me something to do with my day
You’re welcome!
@@Jacksonsjob I’m gonna crack this in the morning so hope it turns out good tmrw!
Good luck! Hard candy is a little tricky to learn, so take your time and go slow.
@@Jacksonsjob it worked! Thank you
@DodgeThis24 fantastic news! Enjoy your candy!
Breaking bad
Great show! Get good quality blue food coloring, or the candy turns green if you buy the cheap drops in the grocery store. I recommend gel based.
Hi❣️ Sorry its took so long to post a comment but we lost Zoey about the time this video uploaded. 😔💔 She would have been 17 if she had lived until August 27th. She died a natural death so there was about a week of around the clock care to do for her. I watched the video but got sidetracked with her, just remembered this morning I forgot to comment. Buddy is chuggin' along, bless him, but this eyesight is getting worse. Good to see you and the puppers. Tell the other half I said "Howdy" 👋😁 Edit - there wasn't any pups in this one was there? It been an exhausting couple of weeks.
Oh Gidget, I am so sorry to hear of Zoey’s passing. She had a long and very loved life but it’s never enough. I will pray your memories of happiness overshadow your grief. It’s never easy losing your loved ones.
@@Jacksonsjob what made it so much worse was Zoe was my last correction to Mom. Kind of made me grieve for Mom again. 😔💔
That’s right, Zoey was your mom’s little girl. 🥰 I know what you mean about that final connection. Best advice is to just grieve all the emotions and hold tight those still with you like Mr. Buddy.
Thank you for the video 💖💖💖
You are very welcome! 🤗
i need it to be faster and i really want candy
The issue with faster when making hard candies is the fact it often leads to burning, crystallization or both of the candy. Worse, severe burns to your skin and damage to glass stove tops are more likely to occur due to the fact the water will be sputtering, steaming and possibly overflowing as the moisture is driven off the sugar. When it comes to making hard candy, slow and steady is the way to go until you are very experienced AND willing to take a real risk of damage or burns. 🥵 My suggestion if you really want candy and fast, go to the store. Plan to make hard candy on a relaxed day instead. Trust me: you do not want a burn from sugar syrup or steam. 😳🤬👿😤😖🥵🫣 Hope that helps explain why it’s a slow process! 😊
Thanks for sharing this recipe!! Only thing is, Im getting a bunch of holes on the interior. Some are even hollow on the bottom 😂 do you have an idea of whats causing this?
Are the holes uniform or sporadic? If they are big bubbles, but also full in other areas, turn down your mixer to a lower speed. It will take longer to beat, but it will eliminate any bubbles.
This is just a bechemal sauce.
You are correct. Country gravy is a simple name for a thicker version of the white sauce. 🤗. Poorer folk used it as a meal due to how cheap it was to make and feed their large families. It has since become a staple in country cooking. All recipes have an origin somewhere. 👨🍳Happy baking!
🍞👩🍳Very nice Sara,lots of info I'm going to watch some more times to fully absorb the info,I think I like the active dry yeast the best🤔 🙋🏻♀️🍉🍒🍊 Summertime !!
The one thing that is happening is instant dry yeast is being replaced with fast rise yeasts in stores and is becoming harder to find. I suspect it’s simply dry yeast they tell you to heat the liquids to speed up the process as I’ve used it like instant dry yeast and had great results. Yay for summer!
I always try to get bragging rights as the first person to give you a like and a comment.
Haha. 🤣 I appreciate the comments and likes. You usually are the first. You must have the notifications on.
@@Jacksonsjob I do. Like in the old days when the newspapers were “hot off the presses“.
🤣🤣🤣 I just got notification that I hit 1 million views right after you watched the video. Maybe you were the millionth viewer and need a room of confetti 🎊 and a trophy? 🏆 😬
@@Jacksonsjob How funny is that 1 million imagine that. Maybe I’m like your Willy Wonka golden ticket.
A good luck charm of sorts! I think the story behind the boy leaving show business after stardom to become a vet was amazing.
Great video, your voice of reason is always reassuring. I almost feel that I should bring you a fresh shiny apple!
I’m struggling with this new video camera so I’m glad you found merit. I found it tends to go out of focus when I move too much. And with nerve pain in both hands right now I’m all over the place. 🤣 I’m glad you are patient with me. 🤗
Hi it's great to see you! I wish I knew half as much about baking as you do. Sometimes when it comes to baking (but not limited to baking) I could be labeled insane for making the same mistakes over and over. I've started putting sticky notes on the backside of my cabinet doors for various things I can never seem to remember. This is a good candidate for a sticky note! Thanks so much and I hope you are doing well. 🧡
Hello, Karen! It’s always a pleasure to see you. 🤗 We will learn together. The “roll” in the first few seconds was not made on purpose and gave me the idea for the video. My husband picked up yeast for me and I didn’t bother reading it. It was active dry yeast and I didn’t proof it, so I should have a sticky note myself. 😬🤣🤦♀️
Much like some people I know! It’s funny I just gave a fresh loaf of bread to my son the other day to bring to his girlfriends parents and I got a raving reviews this morning. These Muggles with their store-bought bread shameful.
Haha, true! So I had recently got store bread where I’m injured and didn’t feel like making anything. Thought I would eat a sandwich. It was a huge mistake. So gummy and weird textured. The bread was like glue when you chewed it up.
Thank you so much for this info. Last night I made some that literally melted into one huge flat cookie. Haha. I think it was over mixing. I am determined to master these sweet little cakes of Satan that are so finicky. PS: When you upload videos, tick the option of “no remixing allowed”. If you don’t people can easily use your videos any way they want to.
Sweet little cakes of Satan. 🤣 I’ve been there with the melting into other cookies. The best tip I can give anyone is to purposely under mix the batter when starting out so you will at least get the texture of a macaron and with time and a little more folding, the shape will come naturally. Thanks for the tip on the remixing! I dislike that they automatically opt you into features and even when you opt out, people steal content anyway. Times have changed. 😕
Great video. Easy, clear, and simple instructions.
Thank you! I hope it helps. ☺️
If people are too finicky get out of the kitchen.
Haha, ironically I am one of the most picky eaters you’ll meet. It’s why I started baking. I’m staying in the kitchen. 🤣🤪☺️
this seems like an amazing idea! will definitely try it out. do you think this would work with the graham cracker crust added onto the sides with this technique or do you think it would crumble and be a mess?
Hello! I have never put graham crackers fully up the sides of a straight pan, but I have went up 1/3 of the way and it turned out well. The only way to find out is to try. If it makes a bit of a mess, it will be a delicious mess. 🤗😁
Wow u are a prow we dont have to buy icing wow😊 we can learn omg
Glad to be of some help! 🙂
Yum yum yum ! Thank you so much for sharing this recipe. I will bake this soon!
You are very welcome. 🤗
Appreciate your taking the time and effort to share this recipe. Thank you kindly ! 🇮🇳
You are very welcome! 🤗
What a great dog treat idea! I will need to 10x the recipe to feed all of Roxanne’s dog family that lives here, lol! I know they will love it!
You’re going to need a big bowl! 😂
Jackson don’t care! He’s an OG gangster on the treat scene. He knows his human mother will be providing him tasty treats on the other side… seriously, it’s hard losing a friend. I can’t even call them pets anymore cause they aren’t. They are friends and members of the family. But this dog KNEW you loved him. Look at his face. So happy and content. Jackson is a good boy!
This response was just what I needed to hear as it’s been an incredibly rough day. Thank you, Jeremy, for making me smile and laugh at your description of my little man. It really does suit him as he had a very big personality. He was my world and I’m rather lost without him. You are right, they are great friends and better family.
I saw your pepperoni pasta video today and am now watching your other videos. Cute puppers.
Hey, thanks for watching more videos! Our pups are such lovely little family members.
Just made this. Great! I randomly had pepperoni in the fridge, pasta in the pantry and cheese. Wow! Great recipe! Thanks!
You are very welcome! We make this often since we usually have most of the items on hand. Glad you liked it!
For melting the butter without a microwave you can do ( 2 ways ) 1: a heavy stove pan and put hot water….. then put the butter in a measuring cup ( small one ) then put the water in the heavy stove pan add on to the butter 2: put the butter in a heavy stove pan And that’s it Well you will obviously need to turn on the stove to do it ! I put it on 5 So yeah Thanks for reading ! If this was helpful ( optional ) 👇
Thanks for the useful tips. I’m sure others will benefit! 🤗
This is the perfect recipe when traveling and stay in a residence with a kitchen but no electric mixer. Excellent recipe. Thank you.
So glad you found the perfect recipe for your travels! Enjoy your chocolate chip cookies 🍪 and your stay away from home. 🏠
3 eggs 2/3 cup oil 1 tsp vanilla 3/4 cup sugar mix 1 cup flour 1/2 tsp salt 1 tsp baking powder
That recipe sounds familiar. 🤨🤔🤣
Where did you get your seal from? Thank you
It’s been several decades, so I don’t remember. However, you can get them on Amazon and EBay in addition to many online stores. I know that the church used to be able to order them as well.
What is the ratio or water to dough that should be used initially
That is dependent on the individual recipe, unfortunately. This method shows you how to make the dough manageable once there was too much liquid added. In general, I have found using 60-65% hydration rate to be a good starting point for most beginners to have a successful dough. So for every 100 grams of flour, you’d add 60-65 mL or grams of water.
@@Jacksonsjob Thanks ! Great stuff !
You’re welcome!
You certainly make your dogs happy with these treats. I enjoyed watching even though I have no need to make dog treats. Great video, thanks for sharing.
Thanks for watching it! I hope to get more bread making videos up soon. I'm working on one right now.
Hi Roxanne! What a cutie! Hello Maggie and Raymond, too! So cute. Thanks for the treats recipe... I might try this sometime for my cats... though neither likes cheese much. They love crunchy treats! Tashi is recovering well from her tumor surgery yesterday... I pray she stays free of them for at least six months... or longer!
That's great news about the surgery for Tashi! Good job, girl! Maybe you could skip the cheese and add tuna juice in place of the water? I should try this for Luke and Scout!
I think they might be good for a Gidget treat too🤣 cheesy, crunchy and no added salt! I'm happy to see Raymond getting on, like Buddy. Buddy just had a bad couple of weeks but day before yesterday he started to perk up again. He's doing pretty well today, he went to the back door and want to go out in the yard. First time in 10days Randy didn't carry him outside. That what he did the last time when he turned the corner and started showing improvement. I'm always worried but ever hopeful. ❤
Give Buddy a hug for me! We do the same with Raymond. Enjoy every moment he’s still bumbling around like a happy old man. I will say a little prayer for Buddy. If you reduce the flour to one cup, use whole wheat flour and reduce the water to just bring the cheese, oil and water together, you’ll get some great cheese crackers. 😁
🧀👍cheese crackers Definitely look Dog Approved🏅🙋🏻♀️
These crackers ironically caused Rox to go on a hunger strike and she didn’t want to eat her dog food for weeks. We had to hand feed her to just to get her to eat before we figured out she was trying to hold out for these crackers! We now feed them very sparingly. 🤣
@@Jacksonsjob Oh wow,Roxanne had a plan..to rule Mom and Dad😊 I have rice flour,I've kept in the frig since the pumpkin crackers I need to try a small batch as gifts🎁🎁🎁Thanks Sara 😊
@@emmabenuska699 Looks like another gift is in order. Roxanne is smarter than us! :D
It’s always a pleasure to see your video uploads. Maybe I could modify it for Marylin Monroe Fox. Or maybe I can make a field mouse kebab as a side order.
The thought makes me have so many questions. Would the fox hold the stick like corn on the cob? Would he eat the stick and get hurt? I wonder if a fox can eat dairy or rice or oil? So many questions.
@@Jacksonsjob Well isn’t mother fox milk dairy? A lot of prepared dog food has rice added to the mix. The oil is rendered fat from the roast. The only thing that it had added to it was a bit of salt and pepper al dente.
@@nzs316 I meant cow dairy. :D I forgot that foxes are mammals for a moment there as well. haha
@@Jacksonsjob …and foxes are part of the cat family so, lap lap lap on the milk dish. Oh and by no means am I a cat person.
@@nzs316 Fun fact: most cats are lactose intolerant and can't drink cow's milk. So maybe not a good recipe for a fox unless the cheese results in zero lactose in the end. :D
Those pancakes look wonderful 🥞☕ There are something's that a good old cast iron skillet is essential. Cornbread being one and pancakes another.
You are completely right! There is something about the cast iron skillet that just makes life better with some food. 🥰🥰🥰
Sarah! You sound so good and strong. I hope that means you are feeling better. ❤ Everyone okay up there?
I’m actually dealing with a lot of new health issues, but I’m trying my best to look on the bright side. How are you doing, my dear friend? It’s fabulous to hear from you!
@@Jacksonsjob like you, dealing with health issues. Lost all sense of balance for about 3 weeks in late march (I couldn't even stand up straight) but its slowly getting better. Still walking with a cane, but at least I've upgraded from the walker and Ran only has to catch me every now and again. 🙌🏻 getting old isn't for the faint of heart, because its always something. 🤷♀️😆
Did they find out the cause? I hope! Getting old is rough!
@@Jacksonsjob no. At least not so far. Dr Torres changed 2 if my meds in January, one because they discontinued it and one because my blood work showed it had quit working for me. I had taken it a long time, and sometimes your body gets use to a medication so its quits working. So I'm doing the "changing medicines so I feel lousy" routine. 🙄 I go back in july for more blood work and to see what's what.
@@gidget8717 It appears we are in the same boat. They don't fix you up like they show on those medical shows, do they? It takes years sometimes and in the end they say "we don't know exactly."
This is a good way to handle over-hydrated dough. Over-proofed dough, however, can end up looking and feeling very similar but it is unfortunately beyond fixing. The one time I seriously over-proofed some dough, I mean overnight on a pretty warm night, it ended up looking much like this but there was no reviving it. I couldn't throw it away so I poured it into a glass loaf pan and baked it anyway. It actually wasn't unpleasant, I kind of liked it, sort of like a bland cornbread, though it certainly didn't look very appealing. Didn't brown at all.
Did you know can actually revive most over proofed dough? ☺️ You will need to re-awaken the yeast by adding a food source and flour is a great way to do this. The amount of flour needed is significantly more than what this method uses and in the end. For instance, you may end up with two loaves instead of one.
Now I want to make pancakes, you got me hungry! 😀 It's good to see you back and always enjoy watching your videos. I have been making pancakes on an electric griddle. It sure is nice and roomy and I can make 2 or 3 pancakes at a time but now I want to try the cast iron pan and I will the next time I make pancakes. I've been a little reluctant to use cast iron cookware on the glass top stove, I know it can scratch it easily and scratches can turn into breaks. Have you had any problems using the cast iron cookware on your stove? I suppose being very careful about setting the cookware down easily and not sliding it around will help keep it from scratching. I'm interested in what your thoughts are about this. Thanks for another great video and I hope you are doing great. You sound good so hope all is well. Take care.
On the cast iron and the glass stovetop: some of our family’s pans have a raised ring on them and they are super prone to scratching the glass just the way they are designed. I would never recommend those. But the smooth bottom ones (the one I used is actually a newer lodge pan) are pretty safe as long as you are not dragging them across the surface. Feel the bottom of the pan. If it’s rough, there’s more of a chance to scratch the glass. But if it’s smooth, it’s about the same as putting a stainless steel or nonstick pan on the surface. The first scratch I got was actually from a super smooth stainless steel pan. The trick is to sit the cast iron down gently and lift it up and away after. You are more at risk of dropping and shattering the stovetop than anything with how heavy those are than them sliding around and scratching up the surface. But they can and do cause micro scratching if they are slid around. So far, the scratches I have gotten from the cast iron are superficial and very minor in comparison to other pans over the years. I tend to have more issues with lightweight pans as they skedaddle all over the place. I’ve got to admit, I made pancakes on an electric griddle for years and years because of how fast you can make them and don’t mind them. But if you like crispy pancakes, the cast iron really makes a difference. If we still had a large extended family, I’d likely still be making them on a griddle. Usually what I do now is make one, give it to my husband, make mine, and then by the time the third one is ready, he’s ready for a second pancake. We alternate pancakes so they are always right off the skillet hot. It’s rare we even eat a stack of pancakes. 🥞 Good to hear from you! Hope you aren’t in a middle of a drought and a heat wave like us. It’s miserable!
Lets cook, jesse..
I get to be Jesse and not Mr. White! 😁
Hello my favorite baker! Funny you make the video about pancakes. I've been craving pancakes and have made them several times the past couple weeks. Always use a cast iron skillet, and make it similar to yours but have not tried adding sugar or vanilla. Now I've got to try that. We pretty much always top our pancakes with butter and maple syrup. My first pancake never turns out as good as the second, now I wonder if it's because I didn't let the batter sit a few minutes? Have to try that too, thanks! ❤
Hello, Karen! You can add up to 1 tbs of sugar per pancake. After that, they start to become too sweet. I love maple syrup with butter! Now you make me wonder about sticky buns with maple syrup, butter and pecans. 😁 The first pancake in my experience is a phenomenon. I think it’s a combination of preheating, letting the batter relax and a bit of luck. 🤣 I have found the bit of sugar helps the first pancake come out more often. When I leave it out, it is a bit of guesswork getting the heat just right.
A recipe after my own heart! Thanks for the upload!
Definitely, syrup! But only the dark kind.
@@trinleywangmo You are welcome! Hope you are doing well today, Trinley! I'm more of a berries kind of person, but I love sorghum and molasses with them on occasion. :D
So nice to have you back. I just came back from spending eight days in the country and my Sarah deer was nowhere to be found.… Maybe she didn’t make it through the winter, maybe the coyotes got her or hoping that she has a young one and she’s secluded herself. In the interim I made a huge pork roast with the thick rind of fat and that huge bone that I put out for the local fox that has three kits. I filmed the fox during the night with my trail cam and got some pretty interesting footage on behavior. Now it’s time for pancakes! Have a great day.
Hopefully she is seclusion with a few little foal to care for and will reemerge later this year. The deer 🦌 in our area have been up in the mountains more and less in the neighborhoods. Just saw one for the first time in several weeks peeking out from the thick of the trees on our walk yesterday. So cool about the fox and her kits. I think they dined better than I have in a long time. 🤣
@@Jacksonsjob Slight modification I didn’t make pancakes but I did make French toast and maple syrup!. I’m gonna try and upload it via fox video clips. It’s amazing to see on film all the things that go bump in the night. So nice to have you back again.
@@nzs316 French toast sounds great, Neil! I actually prefer it over pancakes. Maybe I should do a video on that sometime, haha. I'll have to keep an eye out for your video!
@@Jacksonsjob Maybe you can think of a name to call the female fox.
I’d probably name her Marilyn or something similar based on how they used to call women back in that era foxy. 🤣🙈🦊
Thank’s auntie
You’re welcome
Can I convert this into cupcakes?
Yes, you can! You would want to fill half way to no more than 2/3rds of each tin or liner. Then bake 16-22 minutes.
@@Jacksonsjob ok thanks 🙏🏻 will update u. :)
Here’s hoping to the best cupcakes!🧁
Delightful recipe! They're waiting to become muffins in the oven as I type this! You deserve far more subs on this channel. Hope things are going well... I'm going to be just fine in a hour once these puppies cool down! Thank you for posting/sharing this recipe!
I hope they turned out well for you, Trinley! Now I want to make some. And I can’t eat chocolate. 🍫 🤣
how did you know i was making cinnamon rolls XD ty for saving my dough!
My favorite kind of bread! Send one to me! 🤣
I've watched so many bread videos but this one just makes sense. I see now that there is an over emphasis on using yeast. 🍞 😃
If it helps, I was teenager before I even started making yeasted breads. Most of the breads I was taught growing up were quick breads like this or scones, biscuits, pancakes, flat breads. Yeast was very pricey when I was younger and it was cheaper to make breads with rising agents such as baking soda or baking powder. I'm glad this was helpful for you!
Hi how many minutes you usually whip your egg whites to soft peaks? Just for me to have an idea when to stop😅 I already tried your recipe last week and it really came out great then sadly this week I tried it again twice and it always came out looks like my meringue is weak because of the microbubbles texture of my macs.
It really depends on the temperature of the eggs, the type of mixer and beaters used. If they are at room temperature, and using a hand mixer with the regular beaters, it takes roughly 3 1/2 minutes on a low speed and 2 1/2 minutes on a medium low speed. If they are colder such as straight out of the fridge, it can take 10 minutes or longer. I am personally not a fan of stand mixers as they seem to make more unstable french meringues unless you are scraping the sides on occasion. Try adding the sugar in the very beginning to see if that eliminates your microbubble issue. By adding the sugar all at once before even starting the mixer, it will slow down the process and helps ensure the sugar is well dissolved. Then mix on a medium low speed. The more you practice, you'll find your rhythm and you'll be more and more successful. Hope that helps!
@@Jacksonsjob Wow, I didn't expect you respond to my question so right off that bat thanks for taking the time to reply. Your recipe really brings out again my inner love for making this monster cookies, I actually started making macs way back 2021, I even started selling them, but I used other french recipes it was great at first then all of a sudden after several months of using that recipe, I don’t know what happened, batch after batch of making macawrongs really got into me, I felt frustrated then I stop making them BUT last month I accidentally found YOU here in youtube after watching your Videos right then and there I felt something that my innerself telling me that “I have to try this one” then I gave it a shot then that’s why Im here now loving again this devilicious macarons. Im from Philippines by the way. I will definitely update you after I try tomorrow.
Hi! Again, so here’s an update. I tried the troubleshooting you mentioned yesterday regarding my weak merengue. I followed every detail, and I even used a hand mixer instead of the stand mixer (just to get it right), and I think the issue was solved. BUT as we all know, macs is macs so there’s another issue that arises. 😅 I checked the humidity in my area, and it's only 75%, but my macs don’t dry even if I’ve waited for about 2hrs. They’re still sticking on my fingers, so I decided to used hair blower to fasten the drying process. So I baked them @130C for 23min. (I baked at lower temp due to heating issue with my oven). So the 1st tray came out volcano like, the 2nd tray is loopsided, the 3rd and 4th trays are also volcano like. My oven is convention (up & down heating source) and I bake in the middle rack. I watched your video again, and I think the culprit in this one is my over macronage?
Hi there! From the Philippines, that is wonderful! Such a lovely part of the world. My brother used to date a girl from one of the coastal areas decades ago and she would show us photos of her town. The landscape was stunning. Thats so fun to hear about how you started with macarons. You will get back to selling again! If not my recipe, you will find one that suits you. I promise! So the volcano shaped shells in your instance: did any of them have feet? Since you turned down the heat in your oven, I am going with the resting period and humidity being the driving factor. It’s what causes mine to occur. Forcing the shells to dry with a hair dryer or fan sounds like a great idea (I’ve tried it myself) but it often does what you experienced. Lopsided shells mostly mixed with volcanoes. Tiny feet if you are lucky. When it comes to your humidity, are you using a silicone mat or parchment paper? Anytime the humidity gets high here, I use parchment on top of the silicone mats. The mats tend to prevent the French meringues based shells from drying out properly in constant humid climates like it can be where I live. During the sticky days of summer, if I don’t use parchment, it takes hours and hours for them to dry. With parchment, usually 90 minutes drying and then turn on oven to let it preheat while they dry some more is enough even with 99% humidity. What I’m going to do is ask another friend, follower of this channel and macaron lover her oven drying method. She’s from UK area, so it may be a delay until she responds. She’s had a lot of success with it, so I’ll ask to share it with you. That may be an option for you. She makes them constantly and has surpassed my skill level, especially with flavors. So I’m sure she will be happy to help. I’ll respond her when I hear back.
Yeah, you should consider visiting some places here. We have tons of stunning places here to experience. Hopefully, this year I will get back to selling again! 🤞 On the volcano shells, yes, some of them have little feet and some are lopsided. Oh, so maybe that's why my macs don't dry properly because I'm using a silicone mat. I'll try again tomorrow with parchment paper. Let's see what will happen. Oven drying with a French recipe? Wow, that's a big help! I've read about oven drying, but never tried it. Most oven drying I encounter are Swiss and Italian recipes which I'm afraid to try because of the heating process. I'll be patiently waiting for her positive response. I’m excited to try. 🥰 Thank you a lot.🥹 I really owe you this one even though my macs aren't good yet, but Atleast I have someone to talk to regarding the mishaps of this delicate cookie. Unlike before, I don't have anyone to ask. 🥰
Hello Sarah, just wanted to thank you for several of your tips for making great cinnamon rolls. I watched my mother for years make them, but didn't really pay attention to all of the tools she used. I have struggled with using a metal bench scraper to cut the individual rolls. As you said they were scrunched up and I ended up having to reshape each roll. What a difference that serrated knife made! I did find that I had to wipe it off a few times in between rolls. I was using a buttermilk dough, so it was a bit sticky. Thank you also for stating the internal temperature, I was just baking them by look, and usually got mixed results. I liked the fact that you also suggested shaping the dough into your rectangle even before using the rolling pin. Such a common sense thing that I didn't think of 😯. Thanks again!
Hello Aymezee, you are very welcome! 🤗 Buttermilk cinnamon rolls are the best! Those are my favorite kind. I hope the tips help you make them extra special. I love that you have so many memories of your mom making them over the years. That’s what is so special about baking. All the memories you make.