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9

To make your own part-baked rolls, you have to actually part-bake them, not just freeze the shaped dough. You can freeze shaped dough, but you then need to fully thaw it and let it 'wake up' again before baking. You need to part bake at a relatively low temperature so that the dough springs and sets, but a crust does not form. About 20 minutes at ...


6

The typical internal temperature at which most bread products are "done" is between 175-200˚F. For a normal pancake batter that is enriched with butter, milk, and/or egg, it would likely fall at the lower end of that range. However, the browned outer crust has likely reached significantly higher temperatures, in the 250-400˚F range.


6

First of all, most guidelines for cooking pancakes recommend using a griddle temperature of 350°-375° F. Cooking at lower temperatures yields tough pancakes. Cooking at MUCH lower temperatures would keep your pancakes from forming in any real way. If there is egg in the recipe for your pancakes, you would need to cook them to an internal temperature of at ...


6

There is no universal substitute for wheat flour. The challenges are, roughly, that recipes will often completely fail if you replace wheat flour with something else. The particular questions you've asked aren't really answerable in a concise way. Yes, taste, texture and aroma can all suffer; yes, baking temperatures can change; yes, making (bread) dough is ...


5

No, it has nothing to do with atmospheric moisture. It is the temperature itself. You get much more gluten with cold dough, and it is also very sticky and inelastic. If this is the effect you want, continue doing it. In fact, some authors (e.g. Corriher) recommend making very high hydration doughs with substituting some of the water for crushed ice, to make ...


3

By far the main way you make a smoking mess in your oven is by baking something in too small a vessel, so that it boils over and burns on the bottom of the oven. The actual food can be pretty much anything you want, as long as it has liquid. (Similarly, baking a cake in a springform pan that leaks around the bottom will tend to cause messes.) If you want ...


3

Cast iron is ideal, but any pot that can take the heat and has a tight lid will work. Like @talon8 said in his comment, it doesn't even have to be metal. This article from Around the World in 80 Bakes specifically uses terracotta for sourdough, not cast iron. Just as an FYI, this related question deals with preheating (for no-knead bread, not sourdough), ...


3

(1) Are you baking them upper/lower or side-by-side?, (2) Is your oven's outside width 24" or 30"?, & (3) Gas or electric? My guess would be that either you have a 24" oven and you're baking upper/lower or you have a 30" oven and you're baking side-by-side. Either way, I think the ultimate culprit is heat circulation - certainly you wouldn't be ...


3

Crullers are fried pâte à choux dough. When baked, rather than fried, this same dough can be used to make éclairs and cream puffs. A generous poof, in either form of cooking, comes from having the right balance between dough consistency and steam formation. Pâte à choux creations are somewhat unique in that they are cooked twice - once during the mixing ...


2

I would like to clarify a couple points from the question and the comments here. First of all, remember that flour (wheat or spelt) does not contain gluten. Gluten only forms as a complex protein once two simpler proteins in flour, gliadin and glutenin, are hydrated. And while not all of the protein in flour will form gluten in the presence of water, the ...


2

Oven bags will take the heat: The plastic used for manufacture of the oven bag must be chosen so that it will not melt at the temperature during cooking and thus spoil the food. To this end, many oven bags are formed from a special heat resistant nylon. I'm not having any luck finding the material in a convenient roll form, but Reynolds and other ...


2

I've successfully used flax seed as an egg replacer in my sandwich bread. 1Tbs ground flaxseed mixed with 3Tbs water (per egg), mix & let sit 5 minutes before adding to recipe. Flax adds a bit of nutty flavor, but worth a try for your bread.


2

Compare that recipe to this very similar one from Ina Garten (complete with handy video) Chocolate Buttermilk Cake. Watch her pour. No question, that is a wet batter. Apparently it works fine, Ina's recipe is very highly rated. Both recipes use volumetric measurements (ugh), so I'll use cups. Ina's recipe (sugar is wet (sort of), subject for another ...


2

Which pan should I use? Volume of a regular muffins 1/3 cup equals about 79 ml 1/4 cup equals about 60 ml --> I take the average of both: 70ml per regular muffin Volume of mini muffins 1/8 cup equals about 30 ml 2 tablespoons equal about 20 ml --> I take the average of both: 25ml per mini muffin Total volume 24 mini muffins ⋅ 25 ml/mini muffin + 4 ⋅ 70 ...


2

There may well be more than one issue here. The type of butter. If you're using what is sometimes sold as "cooking butter" then this has a much lower moisture content than normal butter, and so it is very difficult to get the sugar to dissolve enough to cream. Sugar choice. Granulated sugar is much more difficult to cream than than caster (superfine) sugar ...


2

There are no substitutes for yeast. What you list are not substitutes, but alternative leaveners: either actual baking powder, or a combination of baking soda and lemon juice or yogurt. The milk does not contribute to leavening at all. There is nothing you can do to mimic ordinary yeast or sourdough (which consists mostly of wild yeasts). If you were to ...


2

Pizza disaster is a fairly common oven horror story. It involves placing a pizza directly on the oven rack, and then having it sag through the wires to burn on the bottom of the oven. Sadly, I'm not finding an easily uploadable image for this answer, but the result can be quite horrifying, and smoky.


1

This is probably obvious. In hindsight it was a thoughtless move: When my wife and I first got married, I was broiling steaks in the oven. I thought I would prepare my own glaze. Bourbon glazes were all the rage at the time. I think you can see where this is going. To my defense, up until then I had never added alcohol to anything except for deglazing in ...


1

Pavlova is essentially a baked meringue, which is made from egg whites. The purpose of cream of tartar ( tartaric acid ) is to help denature the proteins in the egg whites, making a more stable foam once you whip it and bake it.


1

That is a lot of sugar for that much flour. The salt and baking powder are likely to be one teaspoon each or 3/4 teaspoon each. It probably called for 1/2 cup shortening (consider butter or butter flavored Crisco, but that's just me), and 2 eggs. Give it a shot and let us know how it goes.


1

Still Tasty recommends 1-2 days fridged, 2-3 months frozen. The main problem with storing yeast dough in the fridge is that it will continue to rise ... possibly escaping whtever container you may put it into. If I try to refrigerate a normal bread dough, I'll put it in an oiled container at least 3 times the size of the dough, oil the top of the dough, ...


1

A standard substitute for brown sugar is to take 1 Cup = 200 g of white granulated sugar, and mix-in 1 tablespoon of molasses/treacle. There's a lot of flavor in that tablespoon. My own recommendation would be to either supplement your full 200 g of brown sugar with a tablespoon of treacle or consider using 200 g of granulated sugar and mix-in 2 ...


1

You can try to add some emulsifiers. Or even use processed cheeses (which contain those emulsifiers).


1

You can avoid the tray altogether and bake them on a steel rack. Lye doesn't react with stainless steel (or with carbon steel, for that matter). It will stick lightly to the rack, just like anything else on stainless, but due to the small surface, you should be able to separate them. The second way would be to just use enough rock salt on a steel tray so ...


1

As the goal is ease of cleanup, and not holding in steam, you may want to consider changing your vessels rather than in lining them: Ceramic dishes are easier to clean up than metal pans. They can also be soaked for long times to loosen up any thing that might get baked on. If you haven't already made the switch, you may want to consider it. You can get ...


1

Probably not... Though there are plenty of starters that include dairy, instant mashed potatoes, fruits, etc to inoculate or feed the starter; the goal of any starter culture is to grow and maintain a of yeasts that can efficiently and effectively raise bread, normally wheat or rye-based bread. Any ingredient added to a starter other than water and ...


1

I'm not sure but I think brown suger can also be used to make a Herman. The Herman dough consists of Lactobacillales and yeast. Both need sugar to live. White refined sugar mostly consists of saccharose (99,96 % saccharose, 0,04 % inverted sugar syrup).1 Brown sugar is nothing else than white sugar mixed with molasses. 2 Therefore I assume that you can use ...


1

Is it related to no gluten and the fact it's obviously not as elastic as your normal wheat bread? No, it isn't. First of all: spelt is not gluten-free. It is very closely related to wheat, and has lots of gluten in it. Second, you make it sound as if you suspect that spelt bread will always have a split crust. But this is not the case, spelt breads ...


1

Amazon has some individual brownie pans that are, I believe, what you may be looking for. http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=individual%20brownie%20pan


1

In addition to using floor tiles (I have tiles of about 0.75 cm thick, which isn't enough), I cook my pizzas in two cycles in an electric oven that has a grill function. I put the oven at the highest temperature with the grill function on. Then I place the shelf with the floor tiles as close to the grill/heating elements as possible. I let that heat up ...



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