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5

votes

2

answers

1k

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Problem Rolling Out Rough Puff Pastry

baking puff-pastry

answered 10 hours ago Tom 1

0

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1

answer

70

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How to avoid excessive steam build up in oven

baking oven roasting

answered Apr 12 at 21:48 John W. 1,410

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When baking quick breads and cakes, can I premix wet ingredients the night before?

baking

answered Apr 11 at 18:34 Sue Nomie 21

9

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1

answer

4k

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Hamantaschen just wouldn't pinch and hold tight

baking cookies jewish-cuisine

modified Apr 10 at 10:05 Paula Asperkull 1

5

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1

answer

121

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How to substitute unsweetened coconut for sweetened coconut?

baking substitutions cookies coconut macaroons

modified Apr 9 at 14:50 Drakkar 64

2

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1

answer

236

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What could the dough of this cookie be made of?

baking dough cookies

answered Apr 9 at 10:10 rumtscho♦ 111k

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1

answer

132

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Fresh ground chorizo

baking fresh ground chorizo

modified Apr 8 at 22:02 Community♦ 1

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2

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59

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Shortening substitute that can prevent gluten growth?

baking substitutions shortening

answered Apr 8 at 13:54 LightBender 828

54

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15

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How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?

baking equipment measurements

answered Apr 5 at 14:09 Nancy Timmermans 1

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3

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63

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Bread: Hydration change for making Wholewheat bread with oats

baking bread water oats wholewheat

modified Apr 5 at 13:18 Anastasia Zendaya 2,868

9

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2

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1k

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Can pumpkin pie be made apple pie way?

baking pie pumpkin

modified Apr 5 at 13:16 Anastasia Zendaya 2,868

0

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2

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Why is a glaze applied to the top of a hot cross bun?

baking bread glaze

answered Apr 5 at 12:24 Morag Norris 1

3

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1

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206

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Does boiling water deactivate malt enzymes?

baking food-science temperature boiling malt

modified Apr 3 at 13:03 Anastasia Zendaya 2,868

3

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1

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131

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Pie crust too soft to put in pan

baking pie pastry crust

modified Apr 3 at 12:49 Anastasia Zendaya 2,868

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