Hot answers tagged baking
This is a very common problem with challah (and any braided bread). As mentioned in comments, it seems likely that the splitting happened in the oven because the bread continued to expand too much after the crust had set. But the braids also complicate the reasons why this may have happened. Here are a few common things to try: Be sure not to braid too ...
You can score and snap. You make a shallow score in the chocolate using a knife or other sharp object (gentle!). Then you snap it. It works better on harder chocolates. Since all I have around the house this instant is a leftover halloween candy, I'll show the sequence here, but with this soft chocolate it would be easier to actually cut it through... ...
Adding the crushed peppermint to the cake batter, you run the risk of the pieces sinking to the bottom of the cake (from personal experience). I had luck with sprinkling the crushed pieces over the top of the batter once in the pans. The pieces sunk into the batter, but not all settling onto the bottom. Were dispersed wonderfully into each bite :)
Usually you can - our great-grandmothers didn't have parchment paper. There are a few cases where parchment is preferrable, usually with very, very sticky dough. It saves time when it comes to scrubbing the cookie sheet.
I just skip the sautéing for peaches entirely. The primary benefit of sautéing the apples is to make sure that they are tender by the time baking completes, which isn't necessary for a fruit that's already soft.
Yes. Use a thermometer. Your lasagna will be done at an internal temperature of 165F (74C). Just lower the baking temp appropriately. I can't know the time and oven temperature that will actually work for you, because you didn't present them, but I hope this helps.
Increasing the amount of sugar, eggs, and oil should make the cake last longer. The sugar binds water, which slows the cake from drying out. The eggs and oil slow the starch in the flour from recrystalizing, which is what causes staling.
Although the other answer is pretty genius (pretty much how you would cut bathroom tiles) it does seem a little labour intensive or over the top for the sake of cutting chocolate. How I would personally do it at work is. Heat large knife, either over stovetop or using a blowtorch. Cut chocolate... Repeat as necessary when knife gets cold, giving the ...
My solution: simply use more starter. Generally the starter is kept in the fridge in a jar. I take out the jar from the fridge, add around 150g of flour and 150ml water. After an hour or two, once there are bubbles on the surface, I just add around 300g of this mixture to the bread. The jar (with little starter left) goes back to the fridge. The
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