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

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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
95 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 ...
4
votes
1answer
103 views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
4
votes
1answer
232 views

How can I make fresh burger buns like Hardees?

I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and fallen in love with their fresh baked ...
2
votes
1answer
32 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 ...
-1
votes
1answer
326 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 ...
1
vote
0answers
12 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?
1
vote
0answers
56 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
87 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
10 views

Challah rolls open up when baking in the oven

I cook Challah rolls very often. Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from. The baked challah roll comes rises in the oven and opens up ...
0
votes
0answers
7 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
75 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 ...
0
votes
0answers
306 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 ...
0
votes
0answers
133 views

Slow-fermented bread doesn't rise

I've tried the slow (or cold) fermentation method of baking bread at home and for the first time it turned out to be very nice. But ever since I use this method the dough just doesn't rise that much ...