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About the Author: Tasty


  1. I’ve noticed the people I know who are intimidated by baking like to wing it when they cook. You can’t wing baking and toss the rules out the window and expect it to turn out edible.

  2. You use glass bowls, are they better or give something different then you can get with metal bowls? All I have is metal except for my kitchen aid stand mixer bowl.

  3. What kind of sugar is used in America tho… India, we use granulated sugar more commonly and for baking and some other sweets we make a fine powder with granulated sugar or use castor sugar….. which one should I reallyyyyyy use for baking and is there any difference between granulated and castor and powdered sugar(commercial one) in terms of water of crystallization etc?

  4. Love her voice. I can listen to it all day. It’s perfect not too high or low and manage to hold my attention through the video. When her voice crack it’s goes deep I find it super charming. I often don’t like listening to American because their voice high pitch and sounds too exciting.

  5. As a brownie aficionado…
    Why on gods green earth did you add baking soda to brownies. Brownies are like pound cakes. Aerated but no chemical leaveners. Cream the eggs and sugar, or I guess butter and sugar in this case really well. For like 5 – 10 mins

  6. Is it alright if I use baking powder instead of baking soda when baking cookies? I do add in cocoa powder so I probably should use baking soda… Also, whenever I bake cookies with baking powder, my cookies turn out to be very flat and hard. How can I fix this?

  7. Thank you so much for these videos. They are extremely helpful. I appreciate how you explain things. You asked what kinds of videos would I like to see you make. During the pandemic I took up baking as a hobby/stress buster. Four videos I'd like to see:
    1. A tutorial about the differences between all purpose flour, bread flour, pastry flour and self-raising flour would be fantastic.
    2. I like soft, layered flaky bread and biscuits. A tutorial of how to achieve this would be nice. As would a tutorial about making croissants. 3. I can make plain cheesecake but need guidance with making a fruit/syrup topping for it. 4. A video about yeast would be helpful. Thanks again. 😊

  8. I’ve gone through a lot of trial and error with chocolate chip cookies alone and it never ends well 💀 I hope it’s just my old oven and not my terrible baking

  9. you say gluten alot but what does more or less gluten mean, like with for example the brownie you made (specifically 8:19) does less gluten in this case mean it becomes less "airy" and more like a lava cake? or am i understanding this completely wrong XD

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