Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,019
questions
4
votes
1answer
43 views
When to add the rye flour if it really makes a difference?
I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread.
What I'm wondering is whether it makes a difference if I introduce this rye ...
4
votes
2answers
178 views
What part of oatmeal cookies are making them soft / chewy?
I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be ...
3
votes
1answer
134 views
Turning focaccia upside down before topping
In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down.
The tins were ...
3
votes
1answer
62 views
How do I salvage this bread dough?
I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still ...
1
vote
2answers
93 views
What would be the best order for folding whipped egg whites and yolks into cookie dough?
What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to the creamed butter and sugar and then add ...
3
votes
1answer
85 views
Unscored loaf is sealing up
I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The problem is that I tried this and the seams ...
2
votes
2answers
88 views
What cuts of meat are preferable when you want to avoid drying out?
I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out.
In this question What am I doing wrong when cooking meat? it seems people were saying its the ...
2
votes
3answers
2k views
Fully submerged water bath for stove top baking?
So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then ...
1
vote
2answers
202 views
Why is my boneless beef tough and unedible?
I've been baking some meat (either lamb chops or boneless beef - not sure of cut).
I coat it in oil, rub some salt on it and them immediately put it in the oven for 30 minutes at about 150f. ...
6
votes
2answers
123 views
Why would the exterior of a cake cook and not the interior?
I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake ...
1
vote
1answer
82 views
Sourdough starter with milk vs just using regular starter and adding milk separately?
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
2
votes
1answer
98 views
Is iodized salt unsuitable for baking bread?
I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
3
votes
0answers
95 views
Genoise vs whipped egg whites- which is better?
If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
5
votes
1answer
78 views
Puff pastry for cream horns
I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How to improve on that?
5
votes
1answer
147 views
Very very soft bread
I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible to cut. Any ideas how get the loaf a ...
13
votes
3answers
4k views
Why is my Taiyaki (Cake that looks like a fish) too hard and dry?
I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have:
2 cups cake flour
4 tablespoons sugar
6 teaspoons baking powder
1 cup of milk
1/3 cup water.
I use an ...
5
votes
1answer
163 views
How can I make a soft Turkish bread?
I want to make flatbreads like in the following video:
https://www.youtube.com/watch?v=LbZ123IwD9w
I use the same ingredients (water, flour, yeast, salt) and make a 70% hydrated dough. I let it ...
8
votes
3answers
3k views
Can I utilise a baking stone to make crepes?
If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will ...
6
votes
1answer
209 views
Can you eat beans after using them as pie weights?
I'm making a recipe that involves using pie weights when pre-baking a pie crust, and suggests using dried beans as an alternative if you don't have purpose-made pie weights.
Can you eat the beans ...
3
votes
1answer
136 views
Fast meringue technique
I use the slow method of baking a meringue, as described here.
I'm aware that there is a fast method, but can't find it online. (Besides, I'd really prefer the human input garnered here!)
Currently, ...
5
votes
3answers
202 views
Why is baking soda included in sourdough cracker recipe?
I'm following a recipe for crackers made with unfed sourdough starter (other ingredients are flour, oil, and salt). It also calls for 1/4 tsp baking soda and I'm wondering why since the dough sits on ...
30
votes
7answers
9k views
How can I tell the difference between unmarked sugar and stevia?
My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to have reduced carbohydrates and sugars, ...
1
vote
0answers
29 views
Dough/filling ratio in tart
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata. It's a buttery dough (pasta frolla) that ...
4
votes
1answer
167 views
Is “blooming” cocoa necessary in baked goods?
I've read that dissolving cocoa in hot liquids is supposed to make it release its flavors and make it taste more chocolate-y. This sounds useful for things like frostings or no-bake cookies, but does ...
1
vote
0answers
64 views
Can I boil my pretzel bites the night before I bake?
I am planning to make stuffed pretzel bites for my class party, but I have to wake up at 7 in the morning. Is there any way that I can get them all prepped, boil them in baking soda water, freeze(or ...
0
votes
1answer
93 views
How to make firm cheescake? [closed]
My family appreciated very firm New York style cheesecake. How does one make it firm, almost the consistency of fork cutting a banana? I was thinking less or no sour cream and more eggs.
0
votes
0answers
70 views
How to make a good looking cake with a mountain like shape? [duplicate]
Generally speaking, and not specifying any particular recipe, why does my cake have a small dome on top, while the chef's recipe looks like this:
The dome on top looks like a mountain, with a good ...
6
votes
3answers
189 views
How to achieve a super leavened cake as the Pierre Herme ones?
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
2
votes
2answers
67 views
Should pressure only be applied at the top of a pastry bag?
I was using a pastry bag for the first time today, and used both hands to squeeze the frosting out, applying pressure on the side and at the top of the bag. My friend said it's better to only apply ...
2
votes
1answer
35 views
Biscotti with chocolate drizzle in batter
I make biscotti. I want to introduce chocolate — not chips, but melted chocolate — drizzled through the dough without turning it completely into chocolate. Any suggestions on how to do this?
1
vote
0answers
79 views
Sponge Cake vs (UK) Angel Cake: what's the difference
Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose.
Now, a pound cake is butter+sugar, then eggs, then ...
2
votes
0answers
61 views
What to do with wet sourdough mix which was left to proof 10h?
I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
3
votes
1answer
58 views
Can I freeze rolled out pie dough
A typical pie dough recipe (such as this one) asks to:
Mix the dough.
Make a couple thick disks.
Put the thick disks in the fridge 30 minutes to couple months in the freezer.
Remove thick disks, let ...
1
vote
0answers
62 views
No Knead Bread comes out a tad gummy only in the center
I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water.
I let it rise overnight or at least ...
26
votes
7answers
5k views
What to use instead of cling film to wrap pastry
I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry in cling film to let it rest in the ...
1
vote
1answer
111 views
How to make cookies crispy?
I'm looking to make very crispy thin, light, airy cookies. Kind of like dog-treats but for humans.
What makes some cookies chewy and other "snap"? What makes cookies "heavy"?
0
votes
1answer
62 views
Can I turn a betty crocker angel cake mix into a normal sponge?
I have a betty crocker angel food cake mix and we don't like the texture. Our usual box cake mix is the French vanilla which is super tasty and light and white. We love this mix.
My question is: can ...
0
votes
2answers
169 views
Making brownies but don't have a hand whisk? Can i substitute with electric mixer?
Hey guys im making brownies but i don't have a whisk. Can i substitute with a electric mixer on low switching on and off occasionally? Would that lead to overbeating the mixture
3
votes
0answers
38 views
What is the upper limit of cake pan size before I definitely need a tube cake pan of angel food cake?
I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...
-1
votes
1answer
67 views
Baking baguettes
I try to bake baguette. But my oven just on bottom element on bake position. Is that reason why I ruined my baguettes? Please advise me the right way to baking bread.
4
votes
0answers
65 views
Choux pastry, general questions with gluten free flour
I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one
https://www....
3
votes
2answers
232 views
Why does my bread ferment in the middle?
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft ...
1
vote
1answer
98 views
Mixed-Up cake recipe instructions
Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulled out my electric mixer. I need the ...
3
votes
2answers
128 views
Subsituting mango puree for bananas in banana bread
I have some mangoes lying around the house that I am curious to use in a banana bread.
Suppose I puree the mangoes and I have one banana. How much mango puree should I use to make a mango-banana ...
1
vote
1answer
65 views
Baking Bread in a Dutch Oven
Can I bake a regular loaf bread recipe in a Dutch oven? Do I need to change the temperature or time?
2
votes
2answers
126 views
Can I use both racks at the same time to bake chicken wings?
Can I use my oven's top and bottom racks at the same time to bake chicken wings? I have a large party to cook for.
0
votes
1answer
60 views
Property of Bread Dough
I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some ...
2
votes
1answer
64 views
Baked Apple Fritter
I know I know I know... apple fritters SHOULD be fried.
I'm just here asking for any tips or suggestions to as-close-as-possible obtain the next best thing by baking apple fritters in an oven. I'd ...
2
votes
1answer
113 views
Is no-knead bread method compatible with stretch and fold during the bulk rise?
Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to add in some stretch and folds to build ...
8
votes
1answer
158 views
Can you make croissants with compound butter?
Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with this? Will particles in the butter ...
