I’m actually so happy right now! I’m in high school and go to a trade school for 3 hours every day during the week and it’s safe to say I knew all of this! It makes me feel like I’m actually getting somewhere!
You know I’ve always used the egg on egg hack, but what about that last egg in the carton. What do you crack that on? Do you wait till you have new eggs??? P.S. Of course I crack it on the bowl edge or the counter or wherever….. This was just something I wondered. 😂😂
I don’t really bake … But I enjoy watching you.
I like simple easy stuff and make cake mix cookies for my family. Two eggs & 1/3rd cup oil… One box of cake mix. I use a small ice cream scoop, so they’re all the same size.
If you’re baking something with citrus and the recipe calls for the zest to be added, don’t just grate it into the finished batter, grate it into the sugar before you begin and massage it in, so all the oils will come out and the final product will have a much stronger aroma. Also only ever use the very outer layer of the zest, the white layer underneath is bitter and has a pretty unpleasant taste
Hi! Do you bake the cookie dough right after you took them out from the fridge or you let them cool down to room temperature first before baking them? Thank you!
The temperature of eggs makes literally no difference, "room temp" became the preference because fresh eggs which haven’t been stored in the refrigerator are obviously going to be room temp. Fresh eggs work better and people conflated fresh with "not cold"
And you should ABSOLUTELY sift your flour, this has been tested and proven, wow you’re full of it lol
Why blend 43 and not something better like Maccona? I don’t drink coffee but use Maccona in my baking as I thought it makes it taste better. Is thos not the case?
Do your cookies have coffee too? I can’t eat a lot of caffeine for health reasons but was hoping to order the chocolate chip cookies for a special day ❤
I think I would put the cupcake batter in an extra large piping bag, put your cupcake tins with the liners on the scale and tare. Then fill the tins by weight from the bag. It would save a lot of motion and time.
OMG hey Brooke I am about to leave my house to go to brookie bakehouse in Brisbane you arey idol and I am so excited are you there cause if you are I would love to meet you
You don’t understand how much I needed some of these tips.
Nescafé ❌❌❌
Why room temperature eggs?
MORE TIP VIDEOS! ❤❤ NOT JUST BAKING BUT EVERYTHING FROM PACKAGING TI ORGANIZATION ❤❤
Satisfying ànd informative! 🫶🏼✨
mies on place like an american haha xD
I’m actually so happy right now! I’m in high school and go to a trade school for 3 hours every day during the week and it’s safe to say I knew all of this! It makes me feel like I’m actually getting somewhere!
👏👏👏👏👏👏👏❤
You know I’ve always used the egg on egg hack, but what about that last egg in the carton. What do you crack that on? Do you wait till you have new eggs??? P.S. Of course I crack it on the bowl edge or the counter or wherever….. This was just something I wondered. 😂😂
Wipe a few drops of water on the bottom and sides of the cake tin to get the baking paper to sit flat.
That last parchment hack literally changed everything for me, thank you for spreading it
I don’t really bake … But I enjoy watching you.
I like simple easy stuff and make cake mix cookies for my family. Two eggs & 1/3rd cup oil… One box of cake mix. I use a small ice cream scoop, so they’re all the same size.
Warming fridge cold eggs in lukewarm water has the added benefit that you’ll know that none of them have gone off. If they float, they’re bad.
Help??? She says she chills her dough overnight, yet in another video she says she freezes it. Which is it?
❤❤❤❤❤ That’s good dear.
Part 2!!!
I need that scale
What did she say about the mixing part?
Not mixing the butter?
i love your videos im muslim but my dream is i see u in front and make a cake or some sweet dishes
For lining baking paper, you can skip the folding into triangle and just trace an outline for the base of your dish and cut that out
Please slow down, don’t talk so fast
If you’re baking something with citrus and the recipe calls for the zest to be added, don’t just grate it into the finished batter, grate it into the sugar before you begin and massage it in, so all the oils will come out and the final product will have a much stronger aroma. Also only ever use the very outer layer of the zest, the white layer underneath is bitter and has a pretty unpleasant taste
Hi! Do you bake the cookie dough right after you took them out from the fridge or you let them cool down to room temperature first before baking them? Thank you!
You have to measure when baking
❤Baking paper tip has now changed my life too❤ Thankyou
Note that she most likely is using Pre-sifted flour guys
Where is your bakery located? I must come!
Absolutely correct in regards to coffee enhancing chocolate. Thru go together just like peanut butter and jelly.
Hi Brookie😊 im from philippines, your business is my dream business too😍 praying soon for that😊
These are amazing!
Kk
talk slower
Just bought your book, it looks amazing
The cookies look amazing!!!!
The temperature of eggs makes literally no difference, "room temp" became the preference because fresh eggs which haven’t been stored in the refrigerator are obviously going to be room temp. Fresh eggs work better and people conflated fresh with "not cold"
And you should ABSOLUTELY sift your flour, this has been tested and proven, wow you’re full of it lol
Why blend 43 and not something better like Maccona? I don’t drink coffee but use Maccona in my baking as I thought it makes it taste better. Is thos not the case?
You are so positive, thank you ❤ this is SO helpful
Do your cookies have coffee too? I can’t eat a lot of caffeine for health reasons but was hoping to order the chocolate chip cookies for a special day ❤
What size scoop is your cupcake scooper? 🙏
I think I would put the cupcake batter in an extra large piping bag, put your cupcake tins with the liners on the scale and tare. Then fill the tins by weight from the bag. It would save a lot of motion and time.
Faster and more accurate to just draw sound tij on paper
OMG hey Brooke I am about to leave my house to go to brookie bakehouse in Brisbane you arey idol and I am so excited are you there cause if you are I would love to meet you
I would love to hear about the equipment on a bakery! Sounds like it’s a lot!!
I used to cut parchment paper the same way! Try using coffee filters
Those cookies look so good where can I find the recipe?
Thanks! 📝
I did that too😊
Who doesn’t use scales to weigh things?
I didn’t know coffee elevates the chocolate flavor 🤔
Definitely would love more baking tips!!