Customize Your Bao Buns' Flavor And Texture With Different Types Of Flour
While any variety of wheat flour should suffice for making bao, the amount of gluten in your dough can significantly affect the buns' appearance and texture.
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The Fridge Staple Ree Drummond Uses For Easy Monkey Bread
Ree Drummond's easy, sticky-sweet monkey bread recipe uses a store-bought shortcut that even nervous amateur bakers can pull off flawlessly.
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The Step You Should Skip For Achieving The Crispiest Cookies
For crispy cookies with that coveted, delicious snap, there’s no need to refrigerate your dough; the softer butter will encourage browning in the oven.
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Think Twice Before Putting Your Cake Creation In The Fridge
The fridge might seem like an all-purpose solution to food storage, but most cakes actually suffer in flavor and texture when stored too cold.
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Metal Vs Plastic Cookie Cutters: Which Are Better For Perfect Baked Goods?
When purchasing cookie cutters, shoppers should opt for stainless steel or aluminum, as these materials glide through dough and make cleaner cuts.
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How To Score Sourdough Bread For A Beautiful Rise Every Time
Interested in making your own sourdough? You may be wondering how to get those beautiful scores on the finished product -- thankfully, it's easy.
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11 Unexpected Ways To Use Red Lobster Cheddar Bay Biscuit Mix
Red Lobster's Cheddar Bay Biscuits are so loved that the company sells a readymade biscuit mix; here are 11 creative ways to add CBB to your favorite recipes.
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Ina Garten's Genius Tip For Grating Butter Without Any Mess
Ina Garten suggests simply grating a frozen stick of butter over a sheet of parchment paper for perfectly uniform and soft pieces that won't melt too quickly.
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Store-Bought Oatmeal Is The Easiest Way To Elevate Streusels And Crisps
A single packet of store-bought instant oatmeal contains nearly all the components required for a delightfully easy streusel or crumble crust.
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The One-To-One Bread Flour Substitute You Should Memorize
If you run out of an ingredient when baking, all hope is not lost. There are plenty of swaps that work just as well including this one-to-one flour substitute.
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The Secret To Getting The Buttery Soft Texture Of Milk Bread
Japanese milk bread is known for its unbelievably soft and fluffy texture, and achieving it at home requires a special technique that's simple but effective.
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Egg Whites Are Ree Drummond's Secret Weapon For Better Waffles
Ree Drummond's secret to fluffy-as-a-cloud waffles is separating the eggs, and whipping air into the whites to ensure the inside remains soft and tender.
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Applesauce Is The Egg Substitute You Have To Try
Applesauce can add moisture to sweet treats, and won't significantly alter the flavor of your bake, making it suitable for a variety of flavored desserts.
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The Mistake You're Probably Making When Reading A Recipe
Reading a recipe may seem straight forward, but some of the language can be tricky. Here's what you need to know to ensure success every time.
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The Egg White Mistake That Ruined Your Meringue
If your egg whites are too cold, they will take longer to whip, and your meringue might not achieve the desired impressive volume due to excess moisture.
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Revamp Your Pizza Rolls With Instant French Onion Soup Mix
To give your pizza rolls an extra-indulgent twist that makes them fancy enough for a dinner party, add some French onion flavors in one simple step.
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The Easy Way Ina Garten Makes Her Breakfast Bacon
Want extra crispy bacon that's easier than saying one, two, three? Follow Ina Garten's method and put your pork into the oven for deliciously crunchy results.
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The Less Spicy Swap For Perfect Jalapeño Poppers
There are plenty of was to make delicious jalapeño poppers, but for those looking for something a little less spicy, turn to pepperoncini peppers instead.
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How Spelt Flour Differs From Its All-Purpose Counterpart
Spelt flour might sound mysterious, but this product is easy to understand and also quite easy to use, with a few unique advantages over all-purpose flour.
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The Best Liquors To Amp Up Your Cheesecake
If you're looking to take your cheesecake up a notch, you should try pairing your favorite bakes with these liquors for a dreamy flavor burst.
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Why You Should Never Eat Raw Flour
We all know that there's a risk of salmonella from raw cookie dough, but there's also a chance of E. coli -- and not from the eggs but the raw flour.
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Should You Store Your Sourdough Discard In The Fridge?
Sourdough discard can be stored in the refrigerator for up to one week, after which it can be repurposed in a variety of sweet and savory baking recipes.
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Ditch Your Basic Croutons For Flaky Air-Fried Croissants
Fossilized grocery store croutons can sabotage a salad. Why not dice up some buttery croissants and take advantage of your air fryer for a flaky, crispy topper?
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How The Size Of Your Container Is Sabotaging Your Brown Sugar
The size of a storage vessel could be the reason why your brown sugar turns hard and chunky, even if you keep it in an airtight container or jar.
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Cake Mix Is Crucial To Making Bakery-Style Cookies
Using a cake mix not only simplifies the cookie-making process, but it helps the treats develop the tender crumb that is so beloved in bakery-style goodies.
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Make Store-Bought Pie Crust Look Expensive With A Cookie Cutter Trick
This is how to use cookie cutters to create beautiful decorative designs out of store-bought pie dough, for desserts that look like you spent hours on them.
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The Best Substitute For Cake Flour Is Also The Easiest
If you don't have cake flour on hand, you can substitute all-purpose flour mixed with cornstarch for delicious cake with a light and delicate crumb.
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