Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.

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5
votes
3answers
279 views

How to make my graham cracker bites crispy/crunchy?

I am attempting to make crunchy graham cracker bites (think granola but made from graham crackers). I wanted to use the recipe below as a base: 2 1/2 cups graham cracker crumbs 1/3 cup sugar ...
3
votes
3answers
1k views

How does the baking time change if I scale up a cake recipe?

I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake. I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
-1
votes
3answers
311 views

cake burns on bottom

Why is my cake burning on the bottom and the top is not done. I must not have the oven rack in the right place. If I want the cake to bake less on the bottom, what position should the rack be in.
-1
votes
3answers
2k views

what to do to make oilless, butterless, eggless cookies?

I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
2
votes
2answers
100 views

where can I buy a larger than usual 13X4x4 pull man pan?

I want to make Italian style pain de mie bread for sandwich which is much larger size than the usual 13X4X4 pull man pan available on the market.... if you know where I can find a larger size baking ...
3
votes
1answer
298 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
2
votes
1answer
49 views

Gluten free baked good coming out bitter

I am trying to bake gluten free and i find that my baked goods come out bitter. I am using oat flour and rice flour, can the bitterness be from that, what can i do to correct this? What is a good ...
2
votes
1answer
379 views

I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?

I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or is it just a recipe gone bad?
2
votes
1answer
124 views

Baking granbarksost ( spruce bark cheese) (Brie) with little mould

We have this amazing cheese from sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
2
votes
1answer
726 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
1
vote
1answer
110 views

Cooking qualities between Glass and metal pans

I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook ...
0
votes
1answer
130 views

My cocoa powder won't mix with melted butter

I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was only melted not boiled. I use Heintz ...
-1
votes
1answer
364 views

How to make biscuits having flaky texture even after using water in the dough?

Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat to make it flaky. But how do the big ...
-3
votes
1answer
146 views

What happens to bread dough when you put it in the oven?

I ask this question because I see there are a lot of misconceptions all over the internet and different food websites' forums.
2
votes
0answers
81 views

Why did my chocolate eclairs fail?

I made chocolate eclairs, my second attempt copying exactly from Laura in the Kitchen on YouTube (full recipe here), and the pastry was not all well creamed and looked oily as I placed in oven. It ...
2
votes
0answers
92 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
1
vote
0answers
71 views

Dog biscuits - curl after baking

I make dog biscuits. After rolling and docking the dough and baking, the biscuits will often "curl" as they cool and air dry for 24-36 hours. It happens about 50% of the time. What am I doing that ...
1
vote
0answers
60 views

want to know baking time for creme brulee at 225 degrees in the oven

im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer should i let it stay in oven at 225 ...
1
vote
0answers
85 views

Unrefrigerated Mashed Bananas: Are they safe to bake with?

If mashed bananas are accidentally left on the counter overnight can they still be used for baking?
1
vote
0answers
129 views

Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
1
vote
0answers
49 views

Substituting Lard for Soy Shortening

how do I convert my cake recipes from shortening to lard-I live at 6000 ft altitude. The lard is hydrogenated and has more water so it needs adjustment. I'm at altitude and that requires adjustments ...
1
vote
0answers
129 views

Can I add Xanthan Gum to cookies made with all purpose flour to decrease softness which causes cookies to break?

Use a shortbread recipe which adds eggs to the basic recipe of flour, butter, sugar and flavoring. The cookies taste fantastic, but break too easily. Need to ship the cookies as gifts, but they are ...
1
vote
0answers
100 views

Double Layer Piping Tool

Is there such a piping(?) tool that can output two types of dough at the same time whereas one of the dough is a pate a choux and the other dough is some cookie dough. The pate a choux would be ...
0
votes
0answers
32 views

Can zucchini be increased in bread recipes? If so how much

I would like to increase zucchini in my bread recipe. Does increasing the amount of Zucchini make other changes neccessary?
0
votes
0answers
75 views

What baked good involves crushed digestives, peanut butter, and marbled chocolate?

Recently i found a recipe for something I was interested in baking, but I cannot remember the name of it and my computer isn't accessible for a few weeks. Can someone help me identify the name of the ...
0
votes
0answers
73 views

How to bake with self raising flour?

Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
0
votes
0answers
58 views

Is there any way to make whey powder at home?

Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
0
votes
0answers
94 views

Cookie dough crust

I want to make a dessert using a sugar cookie crust (1 Pillsbury 16.5oz roll), and a mixture of 1 1/2C butterscotch chips, 1 8oz pkg, cream cheese (softened) and 1C heavy whipping cream mixed together ...
0
votes
0answers
46 views

What can I make a baking form from?

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts ...
0
votes
0answers
20 views

Egg Yolks in Making Tassies

I am making the pecan filling for some tassies. I have extra egg yolks, and want to know if I can use 2 yolks intstead of 1 whole egg.
0
votes
0answers
90 views

Why is the liquid caramel colour separating in my cakes?

I am making Christmas cakes, and when I am creaming the margarine and sugar, I put in my liquid caramel colour and mix it through. Once all combined, I then add all other ingredients, and once ...