Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,440
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Why are my marshmallows getting crunchy after baking?
I am making a recipe for red velvet cookies with marshmallows on top. I use homemade marshmallows on top that are always very soft when cutting and very sticky, however I have noticed when I put them ...
3
votes
1
answer
138
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What is the difference between Pate Sucree and Pate Sablee?
What is the difference between Pate Sucree and Pate Sablee? I'm specifically interested in the difference from the bakers perspective, as I understand the final product for sucree to be a bit more ...
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3
votes
2
answers
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What is the distinction between baking and roasting?
Both baking and roasting refer to cooking things in the oven. The only foodstuff I am aware of that can be either baked or roasted is potatoes, and the distinction is that roast potatoes are cooked ...
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2
votes
2
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Can I save my sourdough if I accidentally overheated it during bulk fermenting?
I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
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vote
1
answer
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Do the conventional round ovens have any advantage over an OTG?
The "conventional round oven" (can be used for baking, grilling and roasting, as per the claims on the packaging) I'm referring to:
The typical Oven Toaster Griller (OTG) I'm referring to:
...
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1
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55
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Is my vegan icing shelf stable?
I make a vegan buttercream icing with Crisco, powdered sugar, vanilla extract, and soy milk/nut milk/water. If I skip the soy milk/nut milk and use water for the liquid, is the icing totally shelf ...
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3
answers
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How much does a dL of flour weigh?
I have a baking recipe that uses metric volume measurements. I’d like to convert deciliters to weight.
How much does a deciliter of flour weigh?
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2
answers
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How long does a souffle stay up?
I recently made a chocolate souffle for the first time and it came out pretty much like I was expecting: slightly gooey middle, a crust on top, fluffy, risen to a little less than double.
But after 10-...
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Is there a way to second-rise a wet dough in the same container?
I'm here not questioning that a second rising
of a
wet
dough
is necessary. It is, or else you'll get what someone termed "elephant skin".
But I am baking a wet dough too frequently to ...
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0
votes
1
answer
107
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Non-nut substitute for ground hazelnuts
I found this recipe for chocolate cake that I’d like to try, but I need to make a nut-free version.
Here’s the ingredients list:
240g unsalted butter
7 eggs, separated
260g caster sugar
80g blanched ...
- 437
2
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0
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What is the role of oil in baked cheesecake with raisins
I have mislaid my recipe for a baked cheesecake With raisins. When I search for other recipes, all of them add vegetable oil. I can’t remember ever adding oil to the quark mixture.
Is it necessary to ...
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1
vote
1
answer
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Gluten free alternatives [closed]
I've been baking with gluten free flour by Doves Farm for years but recently got accidentally introduced to baking with ground almonds as an alternative. This has been something of a revelation as the ...
- 1,077
2
votes
2
answers
307
views
The right custard for baking with a cake
I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially:
Egg yolks
Condensed milk
Milk or evaporated milk
My preferred custard is quite ...
- 1,077
7
votes
3
answers
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views
Why would a fully-developed dough lose consistency (elasticity / extensibility)?
I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the final panettone dough). What makes this ...
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3
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2
answers
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How does no-knead bread not overproof?
Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard sourdough recipes call for a 3-4 hour bulk ...
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Muffin casing anomaly: detachment
Preface: This relate to cupcakes, too. Also, by "casing," I'm referring to the paper wrapper that surrounds the base of the muffin and/or cupcake. For example, this is the one I use. Lastly, ...
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2
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Zabaglione for Tiramisu
I'm reading recipes for Tiramisu that call for Zabaglione. Some say I can simply whip egg yolks with sugar in a stand mixer, while others insist I use a bain marie and that the mixture reaches a ...
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2
votes
1
answer
74
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Does oven spring differ between white and sourdough breads?
I see a ton of videos and photos of beautiful sourdough breads with amazing oven spring and ears like this: https://preview.redd.it/5h5dh6a898h51.jpg?width=960&crop=smart&auto=webp&s=...
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1
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112
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Russian Recipe Help Needed! [closed]
I need help converting this recipe and it's measurements into English! https://pin.it/30QV1w9
0
votes
1
answer
118
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Refrigeration of Potatoes au Gratin
After making Potatoes au Gratin. Before cooking it, I placed it in the refrigerator. How long would it keep in the refrigerator until you are ready to cook it?
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2
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Can Le Creuset Dutch Oven be used in the microwave in convection mode?
I am reading that cast iron may pop or crackle in a convection oven, and aluminum is best for it. Since Le Creuset Dutch Oven is just enameled cast iron, I couldn't help but have a safety concern over ...
1
vote
2
answers
147
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Dutch oven vs. water pan for bread baking
I see a lot of successful home bread bakers using dutch ovens in their home ovens. They preheat the dutch oven, bake the proofed loaf inside the oven, and eventually remove the cover of the dutch oven ...
- 1,708
1
vote
0
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My cake falls while baking
I have been trying to follow some recipes in the book "The European Cake Cookbook" by Tatyana Nesteruk.
Several recipes have a similar style which is...
beating 6-7 whole eggs with sugar for ...
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votes
1
answer
321
views
Why can you eat raw oat flour but not raw wheat flour?
I see recipes that use raw oat flour. But I have read that eating raw wheat flour causes samonella. What is it about oats that allows you to eat them raw?
- 316
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votes
2
answers
94
views
Focaccia dough perhaps not able to get at room temp before baking
The classical Focaccia Genovese proofs three times.
First in bulk (right after partition if making more than one)
Then flattened and topped with coarse salt in order not to let a film form that would ...
- 762
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votes
0
answers
77
views
What are possible alternatives for parchment paper when baking cream puffs? [duplicate]
I decided to bake cream puffs but we unfortunately ran out of parchment paper, what can I do?
5
votes
2
answers
1k
views
Will frozen mangos work as a substitute for apples?
So, I have an old box of Koopman Oud-Hollandse Appelkaneel cake mix, which lists on its ingredients "Raising Agents 450 and 500", and looking online, it appears that Raising Agent 500 is ...
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0
answers
31
views
Will my expired cake mix rise? [duplicate]
I have a package of Koopmans Oud-Hollandse Appelkaneel Cake mix that I think my family bought from Aldi a few years back, which is well past its expiration date. I know that baking powder in cake ...
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2
votes
0
answers
74
views
Clear vs tinted glass bakeware
There has been at least one Wharton regarding baking differences between light and dark metal baking pans, and metal vs glass. Is the difference between clear and tinted glass bakeware the same as ...
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2
votes
2
answers
200
views
Can I bake cake in an air fryer?
My oven does not work at the moment, but I have an air fryer.
Is it possible to bake a cake in the air fryer?
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4
votes
1
answer
561
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Beating eggs for brownie
This brownie recipe (from this book) calls for eggs, beaten. I'm not entirely familiar with US recipes. What does it mean that the eggs have to be beaten? Is it sufficient to do this lightly with a ...
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17
votes
2
answers
3k
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Do these lines in ceramic pie plate mean cracks?
Noticed a few spidery lines in this pie plate before using in the oven, then many more appeared after use. The glazing on the outside is still solid and smooth and the lines aren’t seen from the ...
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1
vote
1
answer
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Getting well domed muffins [duplicate]
Seems to be conflicting info on achieving well domed muffin tops. None seem to offer science based references.
These two are good examples of conflicting advice.
Higher temp seems to be all that is ...
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Could oat flour be the cause of gritty texture in chic chip cookies?
I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to tell that I’m not using regular flour by the texture....
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vote
1
answer
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Oatmeal Peanut Butter Raisin Chocolate Chip Nut Cookies
I have a large oatmeal cookie recipe. For the oatmeal, choc chips, raisins and nuts they say to stir them in by hand but the recipe is so large that I can't stir them. Due to getting older I no ...
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votes
2
answers
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Deidre's bread getting HUGE in the oven
I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently, and the last 2 batches have risen ...
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3
votes
1
answer
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Are there any ways to make rum cookies other than baking them?
In the 1935 Walt Disney animated short `The Cookie Carnival' three tipsy rum cookies sing that all other cookies are baked in a pan but a rum cookie always is stewed.
Is that just a play-on-words or ...
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0
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What can I substitute the cocoa powder with for this mille crepe recipe?
I'm following this recipe of a mille crepe, where they do the crepes with cocoa powder.
I want to try to make the crepes without cocoa, what should I do?
The current recipe is
CREPE
6 tablespoons ...
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3
votes
2
answers
734
views
Why would using a tall baking pan cause the top of a cake to be darker?
I'm reading a review of cake pans.
Most of the round pans in the review are 2 inches tall. However, there is one round pan in the review that is 2.5 inches tall, and the review had the following ...
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1
vote
3
answers
172
views
Should "bake" or "roast" be used when making cakes? Heat top or bottom?
Every time I bake cakes/cupcakes the tops are the last part to cook fully. In other words, the bottom might register at 210f and the top might still be at 180-190f. This can be confirmed by the top ...
- 1,708
1
vote
1
answer
91
views
What will happen if I make a parisian flan with all 1% milk instead of whole milk and heavy cream?
All the recipes I've seen for parisian flans use a combination of whole milk and heavy cream. What will happen if I only use 1% milk? Will it affect just the taste and a little bit of texture or will ...
- 144
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vote
1
answer
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Trouble with making Vegan Pastila
I've been trying to make Pastila from the following blog post.
However, I can't eat egg whites, so based on a conversation I had in the comments, I was suggested to use aquafaba as a substitute.
Here'...
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4
votes
2
answers
172
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Basic Muffin Formula Range/Percentage
I regularly bake bread but have just started baking muffins once a week. While I am enjoying following recipes, I enjoy experimenting and was wondering if there are basic baker's percentages or a ...
- 149
4
votes
4
answers
315
views
What's a good lactose-free substitute for heavy cream when baking?
I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base for a lot of things), but it uses heavy ...
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1
vote
3
answers
170
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How to make a keto-vegan pancake or cake based on almond flour?
My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in the kitchen. But it is near impossible ...
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0
votes
1
answer
97
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Balancing biscoff spread for stuffed brownies
There is a recipe online for nutella stuffed brownies that I really like, and I want to swap out the nutella for biscoff to make a biscoff stuffed brownie. The recipe is this one in question: https://...
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1
vote
3
answers
169
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Cooking liquid in oven turns crispy skin soggy
A few recipes I have tried calls for some liquid, typically a ladle of stock or broth, to be added to the baking tray before placing into the oven to finish the cooking process. (To assist in cooking ...
- 428
1
vote
3
answers
127
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heat-induced leavening agent
there's baking soda (or sodium bi-carbonate) and and baking power for for numerous baking applications (if there's a cooking use, please call me out on that!). baking soda creates porosity via ...
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2
votes
0
answers
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How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place? [closed]
When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boiling pan and whatever it bakes on, such that it does not ...
user68238
11
votes
6
answers
5k
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War-zone chocolate brownies (edible decor)
I have been tasked with creating war-zone brownies: should contain visual cues that the brownie is a conflict zone and have edible props.
My progress has been very slow. After a few days, I'm still at ...
- 243