Flour and a liquid mixed together to form a thick, malleable substance.

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Too Soft Cookie Dough

I've always considered myself a decent baker, but in the last 6 months, I've had trouble with several cookie recipes that I have previously had good luck with. The dough seems to come out very soft ...
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0answers
19 views

How Long Do I Have to Refrigerate Donut Dough? [duplicate]

I'm making raised cream filled donuts and the recipe calls for the dough to be refrigerated over night. Do I have to wait that long? If not how many hours should I let the dough remain in the ...
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0answers
78 views

Extruded cookies with filling

I am looking for a recipe for round extruded cookies with cocoa cream filling for a Rheon extrusion machine. I tried the following recipe: flour:100 sugar:33 fat:29.17 oil:30 eggs:17 water:2 ...
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2answers
275 views

Problems with my technique in making a Belgian Liege Waffle

I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle. Is this because I use trimoline instead of honey? ...
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1answer
4k views

Can I use “All-Purpose flour” instead of “cake flour”? [duplicate]

Possible Duplicate: What is the difference between various types of flour? The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake ...
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2answers
1k views

Can I refreeze defrosted crumb topping?

I have a crumb topping (margarine + brown sugar + flour) that I usually make double or triple the recipe of and then freeze. Sometimes I don't divide it evenly and end up with extra dough when I ...
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1answer
612 views

How to make my croissants to grow?

I tried to cook croissants following a recipe I found on internet, but although I used yeast they didn't grow at all once in the oven. Is there any secret to prepare the dough?
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1answer
430 views

Bread/Pizza Dough Techniques [closed]

Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...
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1answer
1k views

What herbs would be effective in Pizza dough? [closed]

I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli ...
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2answers
833 views

Too much yeast in pizza dough

The recipe only called for 1tsp of yeast, but when I opened the package I poured almost the whole thing (2-1/2 tsp) into the water. Now it is just sitting there not rising. How can I fix?