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1

Some considerations when trying to convert from deep-fried to baked: Batter-dipped items don't work. You'll need to convert to a breading, instead. If it's not coated, you often still need some oil; either toss in a bowl with oil before hand, or spray with an oil mister. Airflow is very important; set items on a wire rack, and make sure that there is ...


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The brainstorming in the comments has provided numerous examples: Candy cigarettes These are likely the most realistic sticks you will find, as they're usually completely white, but fairly soft so use care when attaching the muffin to the top: Pocky / Mikado These are chocolate covered biscuit sticks, they're much more sturdy but not the right colour: ...


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1 cup of AP flour to 1.5 teaspoon of baking soda.


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Jefromi answered this related question How much is a cup of graham cracker crumbs in crackers and weight? with the information that there are 7 or 8 crushed crackers in a cup. So, 3 crackers would be about .4 cup crushed.


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Kneading dough has a few functions. First, it distributes the ingredients together evenly and allows the flour to become hydrated. As the flour starts to absorb water, enzymatic reactions occur and some proteins begin to mesh together. The two most important in this process are glutenin and gliadin. When these proteins start to get tangled up together, they ...


4

I made chocolate chunk cookies with whole wheat flour, sifted whole wheat flour and all purpose flour. The picture didn't come out good, the cookies were thicker and lighter in color than what they look like here. The cookie with whole wheat flour was denser and barely spread out while baking. It also had a very different "whole wheat" taste. The one ...


2

In general, when making muffin recipes, you can replace around 1/2 of the oil (sometimes up to 2/3) with applesauce or mashed banana without significant problems. I don't know if you could get away with it in this particular case, as avocado would be a solid fat, so it might adversely affect the texture. I'd personally try replacing the avocado with either ...


1

The recipe already has fat in it in the name of vegetable oil. It also has fat in the greek yogurt/sour cream. Increasing these will take the place of the avocado, how much is the question though. They don't give an amount of the avocado besides saying use one, and as they very in size you'd get a different result every time, and without an amount it's hard ...


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Originally, red chocolate cake did not have artificial coloring. The red (not nearly as red as we're used to now) came from natural (not Dutch processed) cocoa (acidic), plus another acidic ingredient (buttermilk or vinegar). The double-dose of acid reacts with the anthocyanins (antioxidants that are red, even more so in the presence of acid) in the cocoa ...


2

As @rumtscho says, whole-meal flour is going to behave differently in many ways -- hydration, handling, mouthfeel... That said, certain preparations of baked goods will tend to hold up better to these properties of whole-grain or coarse-grained flours -- often this amounts to more sugar and fat! Though you're not asking for a recipe, my response is... make ...


1

Whole wheat flour behaves very differently from all purpose flour. Sifting will help, but you will still have lots of bran and protein left. It's not recommended to use pure whole wheat flour for baking, except where you want the effect (as in pumpernickel, for example). You'll get cookies which will be rather tough, moist and will seem underbaked (but no ...


3

I would be a little surprised if you could get your hands on food grade tetrasodium phyrophosphate(TSPP), but maybe you're a Sigma-Aldrich employee or something... TSPP is commonly used in commercial food applications to inhibit bacterial growth, especially where animal proteins are present. http://www.ncbi.nlm.nih.gov/pubmed/22934995 This phosphate is ...


1

It's possible to bake layers twice as much batter as typical (at least, as recommended by boxed cake mix), but you may need to take measures: You need a taller pan. (3" high sides vs. the normal 2" high) You need to reduce the oven temp by about 25°F / 10°C to give the sides a chance to raise before setting, or use cooling strips (or both) and then cook ...


3

I have found that, for most cakes, variations in the height of the layers doesn't cause any problems. As you noted, you need to keep any eye on them for proper doneness. If the layers are substantially thicker you may need to slightly decrease your oven temperature to ensure proper doneness without drying the cake out. I use the same batters regardless of ...


1

Yes, that's a very standard substitution. For each square (ounce) of unsweetened chocolate in the recipe, use: 3 tablespoons (20 grams) natural cocoa powder (not Dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, vegetable oil or shortening Joy of Baking I'd add that Dutch processed cocoa (if that's what you happen to have) is fine too, ...


0

If you add yeast in water warmer than 40 Celsius, you will kill the yeast and prevent rising. Usually 2 rising is enough, else the yeast will be exhausted before you bake it. I would follow this order: Knead, rise, knead, rise in baking vessel and bake.


2

As a home baker of "artisan" bread, I'm constantly looking for ways to improve crust and crumb. Which has lead me to research quite a few things. In addition, my son was a supermarket bread baker, so I gave him a call. Here's his feedback...(he does not think very highly of the product) The dough comes frozen to the store. It is thawed and then the bread ...


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I don't know much of the science behind the super-soft bread on supermarket shelves, but I can give some insight into the history that led to it becoming so ubiquitous in the US. The idea that whiter breads are classier than darker breads goes all the way back to the 5th century BC. The belief that white bread was superior to dark bread, a common theme ...


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When you talk about bread in (plastic)bags: The bread often will be wrapped by the manufacturer before it's cold(they do it to save time and storage-capacity, so it's cheaper). When it happens(when the bread is really fresh you may notice water-drops inside the packaging) there will be a high humidity inside. The humidity will soften the crust and force ...


3

In comments, how you described what you're looking for is exactly what they are. It's dried fruit, usually candied or packed in syrup. Commonly seen in baked goods are dried candied cherries, candied pineapple, candied citron, currants and raisins. This Google Search will show you a lot of examples of fruit used like that. This Amazon page will show you the ...


1

Slide a cookie sheet filled with water under the bottom rack. The moisture in the oven prevents the muffin from sticking to the paper liners.


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The claim is probably based on the higher melting point of hydrogenated vegetable oils. While butter melts between 90F and 95F, hydrogenated oils can have melting points up to 120F. This can give an advantage when baking as proteins begin coagulating at around 120F and starches start to gelatinize around 130F. This is easily observed in cookies: cookies made ...


3

To call one fat superior to another because it is "oil based" is ridiculous on its face. That quote is prefaced with "The choice of margarine has nothing to do with calories..." Well of course not, average butter and average margarine have the same calorie density. Their choice to use margarine instead of butter is not about quality, it's about economy. ...


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To bake anything where I am located I have to use King Arthur all purpose flour.Everything turns out soft and the way I want it.Different flour in different regions makes a big difference.


0

I'm not sure whether you meant cinnamon rolls. If so: These are made of yeast-leavened dough which is quite soft. (Yeast-leavened dough is also part of toast, pizza, bagels, some kinds of donuts etc.) In addition, it's a kind of not-so-fine puff pastry (Danish pastry): Between two layers of dough there is a layer of solid fat (like butter). I think that the ...


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You'll have to make your own cream cheese from scratch. It's a hassle to make, but you get to control what goes into your cheesecake.


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Recipes will generally call for either dry milk or fresh milk. You can (and probably should) always scald fresh milk. You can freely substitute dry milk (either regular non-fat dry milk or "bakers dry milk") for fresh milk by reconstituting the dry milk per package instructions. You can also substitute the other way (liquid for dry) by replacing an equal ...


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From watching food shows and trying myself. If you cut tomatoes in slices and salt them, let them sit for 20 minutes, it will draw out the extra water. It works for me. Good luck!


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You'll want to be careful when trying to modify an existing non-potato recipe. Potatoes, like any other agricultural product, have a variable amount of starch and water. Some are big, some are small, etc, so it's hard to tell just how much flour and/or water you'd want to replace in an existing recipe without doing some serious lab-testing or trying to ...



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