>and I DONT want to do a course

>>21985794
>learn
baking is recipes because it's an exact science.
what you want to learn is the basics of how the dry and wet work together.

>>21985888
someone had to create the recipes

>>21985901
they studied the dry and wet.

>>21985794
Chocolate is cocoa powder mixed with varying amounts of milk and sugar. You may have heard of a drink adults call coffee to pretend they are very adult about it.
Pastry is fucked. The gist is that you don't want gluten to form in dough from mixing or leaving it sit. This means it is flaky instead of chewy like bread. Be sure to get pastry flour and not all purpose. Keeping it cold is also helpful. Experiment with which fat you use. For example some people like lard but I hate bacon and having an apple pastry smell like bacon is disgusting to me.

>>21985978
You are wise

>>21985888
Basics of baking:
- proteins change when heated, like an egg. Eggs are used to bind ingredients together.
- balance the dry and wet ingredients. If you are adding blueberries in their juices reduce the water in the recipe.
- sugar burns over 350F
- surface area to volume affects whether the interior can cook before the exterior burns
- air bubbles lighten texture and are created by mixing baking soda with an acid, or baking powder, or yeast bacteria
- mixing doughs and batters makes them tougher and chewier
- things continue to cook after you take them out of the oven until they cool down

>>21985978
>Chocolate is cocoa powder mixed with varying amounts of milk and sugar
You are wrong

have you checked your local community college? the one near me has culinary and the last time I looked some of the lower level courses were pastries and such.

>>21985794
EZ: cookie, cake, syrup, jam, chocolate, fool. Same as baking and cooking. mix, cook, chill, just everything is sticker from cane sugar and butter, eyeball still works and failure still mentable and enjoyable.
Medium: frosting, whipped cream, whipped egg whites, use powdered sugar and has to structurally pass from high speed shaking/wisking.
Pastry with layered butter because tedium.
Hard: caramel (&many of related candy phases, either too reversible to recrystalize on cast iron pan, irreversible temperature as burning is part of the process, many time temperature humidity phase dependent behavior, sticky/hard asf but thankfully water soluable.
I had made flan that the caramel recrystalize into a disk after pouring the egg and steamed it.

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>>21986374
>Hard: caramel
lol

>>21985993
In the context of 'making' chocolate.