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America's Test Kitchen (AKA Cook's Illustrated) took on exactly this issue. They were looking for both that chewy texture and that shiny, crusty, crackly top. Good boxed brownie mixes achieve those qualities, but lack the intense chocolaty taste of homemade. They tried different mixing methods. They tried melting the butter, creaming the butter, and ...


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Yes, you can dump both sugars in together. This recipe is not based on the creaming method. Instead, the butter is melted for a chewy cookie. You want the butter melted, but not browned (although that may add flavor it is not called for in this recipe). The chilling and resting are essential for success. During this time the starches will hydrate, ...


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The exact reason depends on the particular ingredient and recipe. Some common ones include: General temperature. By having all of the ingredients at room temperature, the time it takes to bake the overall item(s) is easier to predict, leading to better, more consistent outcomes. Egg whites Egg whites form the protein network that creates the foam when ...


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Some convection ovens have the ability to turn off the fan -- if yours has one, that would be recommended. One of the big issues is that the cooking time changes based on the surface area of the item being cooked -- so if you have a thin cake, such as a jelly roll (baked thin, then rolled up), your cooking time will be dramatically reduced ... but it ...


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I'd just try baking a cake without the paper. As GdD commented, it sounds like your old gas oven just wasn't very good or accurate and is probably the reason you needed to use the paper in the first place, you shouldn't need to physically shield the top of a cake to keep it from burning. What temperature are you baking at? It sounds like your new oven is a ...


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Flour is basically a mix of gluten and starch (about 10% gluten to 90% starch for all purpose flour, the ratio varies for other types). Whenever a baked good asks for the addition of pure starch, it is made under the assumption that you have no easy access to low-gluten flour types. Its purpose is to reduce the gluten-to-starch ratio. Gluten makes dough ...



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