Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,320
questions
1
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0answers
37 views
Cookies end up with a wavy bottom
My baking papers seem to absorb water a lot. Whenever I bake cookies with a bit wet batter such as lady fingers or cat's tongue, my cookies end up with a not flat but wavy bottom. Is that because of ...
0
votes
0answers
37 views
Which cling film/food wrap for blind baking? [closed]
I've tried many alternatives to cling film for blind baking but only plastic will let you have the perfect smooth finish compared to aluminium foil or baking paper for example.
Other discussions (here ...
1
vote
1answer
119 views
How do I make a cookie with a cream filling (similar to an Oreo filling)?
I want to make a cookie stuffed with the cream filling you find in an Oreo. I've seen a few cookie sandwich recipes that use a filling made with butter. My question is, since this filling will be ...
2
votes
2answers
105 views
How can I make sweet potato fries soggy?
I ordered from a local restaurant recently, and their sweet potato fries tasted so similar to what I remember regular fries tasted like.
I decided that I'm going to try and make them myself, however, ...
3
votes
2answers
2k views
What causes dough made from coconut flour to not stick together?
I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a ...
1
vote
1answer
70 views
Baking German white bread rolls
While searching online for a recipe, I found this YouTube video: How to bake 4k german white bread and followed the recipe (in the description):
German White bread (Berliner schrippe)
Ingredients for ...
0
votes
0answers
59 views
How do you make buns hollow inside for filling? [duplicate]
Chinese and Korean filled buns are my family's favorite. I've succeeded in making soft breads but never know how to make the buns hollow to inject a cream inside. I know that some recipes simply put ...
2
votes
1answer
42 views
Using decorative loaf pans
I bought a really nice loaf pan based on the picture on a magazine cover. It is a Bundt harvest loaf pan and the bottom is molded into the shape of fallen leaves, a pumpkin, whatever. But that is ...
0
votes
1answer
71 views
How long to cook syrup for Baklava?
I want to make Baklava, but I do not know how long to cook the syrup for.
Some websites say 4-5 minutes, some say 20 minutes, and I am clueless...
I am using an 8x8 pan, 7 oz of white sugar and 7 oz ...
1
vote
1answer
32 views
do I need to adjust the cooking time for a pound cake baked in two separate bundt pans instead of one regular tube pan?
one pound cake recipe baked @300 degrees in tube pan for 1 hr 20 min
same pound cake recipe baked in 2 bundt pans n
Need to know if I need to adjust the cooking time
3
votes
1answer
72 views
What's the kind of cake that have liquid frosting that drips when you open the package?
I've seem videos of such cakes where the frosting is in molten/semi-liquid form sitting on top of the cake, and held up by packaging (usually a piece of hard plastic wrap around the cake). Upon ...
3
votes
1answer
65 views
Baking in a salt crust: What type of fish?
I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or with a (gilt-head) sea bream and was ...
1
vote
1answer
77 views
Which is better to use baking soda or baking powder for making cakes?
I'm confused. I would like to know which is better to use: baking powder or baking soda for making cake. Or which is best for what recipes.
2
votes
1answer
181 views
Why not use cornstarch instead of flour for pastries?
If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour?
What would happen if I tried to make a cake or pastry ...
1
vote
1answer
51 views
Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me
I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, ...
3
votes
2answers
31 views
How to make cake like almond squares into fudgy like Squares?
I made Almond Paste Squares that turned out delicious, but too cake like for what I wanted. The recipe had these ingredients: 1 C butter, softened; 1 C flour; 2/3 C sugar; 1 tsp baking powder; 3 eggs....
3
votes
1answer
96 views
How to bake extra turkey legs along with a whole turkey?
I have bought 4 Turkey turkey legs that I would like to serve at the same time as the rest of the turkey. I am baking the turkey. At what point in time during the baking do I add the additional ...
1
vote
1answer
78 views
I want to halve a cream cheese cake recipe, how do I adjust the pan size, so I can keep the same cake height?
I found a 9 inch cream cheese cake recipe I want to try for 12-15 people and I want to halve the quantities.
How do I adjust the temperature, baking time and pan size? Thanks š
0
votes
2answers
73 views
Why is this croissant dough not behaving as expected?
I followed this video recipe for croissants, but whereas the video shows a soft, silky dough that proofs beautifully, I ended up with a dense, dry dough that has not risen appreciably after 90 min. I ...
4
votes
0answers
55 views
How to substitute unsweetened coconut for sweetened coconut?
I'm planning to make a coconut macaroon recipe that calls for:
1 cup of cream of coconut
2 tablespoons light corn syrup
4 egg whites
3 cups of unsweetened shredded coconut
3 cups of sweetened ...
2
votes
1answer
135 views
How can I reconstruct my Grandmother's recipe from just ingredients?
My grandmother would always create her famous Sticky Buns every year around christmas time. Since she has passed, I would like to carry on the tradition. However, all she left behind was a list of ...
1
vote
0answers
41 views
Rye bread in bread machine - crust very rough on top
This is what I'm using for my rye bread in the bread machine. Overall it's tasty and rises okay, but the top sinks a little bit, and is really rough.
1 ā
warmish water
1.5 cups regular flour
1.5 ...
3
votes
2answers
75 views
Can I use tartaric acid in making Snickerdoodles?
I am following the Cook's Illustrated recipe for Snickerdoodles, which calls for a 2:1 ratio of cream of tartar to baking soda. They state explicitly at the very top of the recipe:
Cream of tartar is ...
0
votes
0answers
17 views
What ingredients can depress the freezing point of a cake so that it remains edible(soft) while frozen? [duplicate]
I own a homemade ice cream company and for 40 years I've been unable to find a cake from suppliers that doesn't freeze rock solid at -10F..So, I'm about to embark on making our own cakes from scratch. ...
0
votes
1answer
58 views
How do you decide when to deviate from baking ratios?
I've just started studying baking ratios. I like to learn to cook/bake on Youtube, and as I've been analyzing alot of the cooking/baking ratios I notice that quite a few of these youtube chefs do not ...
1
vote
1answer
98 views
Does soaking candied fruit in bourbon change the taste?
Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?
0
votes
0answers
75 views
High hydration focaccia, cheap mixer and little proofing
I decided to push to the limit my "modest" stand mixer and make a 100% hydration focaccia.
Baker's percents:
Manitoba flour 100%
Water 100%
instant dry Yeast 0.5%
salt 3%
olive oil 3.5%
...
2
votes
0answers
47 views
Frozen/Defrosted blueberries [duplicate]
I bought a bag of frozen blueberries 4 days ago. They have been out of the fridge for 2 days. They look good and there is no mold. Are they still good to use?
0
votes
0answers
25 views
Calcium propionate for cakes
My question is if I can use calcium propionate as a preservatives for cakes. I've read that e281 would be better, but is it ok if I use calcium propionate instead? What would happen? How long is the ...
6
votes
4answers
3k views
Can I bake cookies without baking paper?
I just returned from the store with all the ingredients for baking cookies, and now I notice that I am out of baking paper.
Is there some common household item I can use instead (Regular paper? ...
22
votes
5answers
3k views
Which measuring scale should I buy?
I am trying to buy a measuring scale so that I can stop using cups and start measuring by weight. Iām personally not sure which to buy. Here are two options:
Can some experienced bakers out there ...
3
votes
1answer
126 views
Why are Built-in/Wall Microwaves Above Ovens when Stacked?
I've noticed that stacks of built-in/wall ovens and microwaves are almost always installed with the microwave on top and the oven at the bottom, regardless of whether they are single or separate ...
6
votes
1answer
1k views
DIY Baking Steel?
I am interested in baking on a baking steel. I was wondering if there is an inexpensive DIY way to make one out of steel plate purchased from a local metal retailer or if it would end up costing the ...
0
votes
1answer
144 views
How do I increase the amount of store bought peanut butter from 1/2 cup to 1 cup in a peanut butter brownie recipe?
I have a chewy peanut butter brownie recipe that uses 1/2 cup JIF peanut butter. The recipe also includes 1/3 cup butter; 1 cup flour; & 2 eggs.
I want to increase the amount of peanut butter to 1 ...
5
votes
1answer
130 views
Weird air pockets/bubbles on bottom of cake
I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bottom of the cake.
The air pockets appear ...
2
votes
4answers
282 views
Why did my oatmeal and raisin cookies end up tasting soapy?
I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but still badly enough that I have ...
2
votes
2answers
93 views
What dough recipes are suitable for “shaping” with a piping bag?
I have made cookies based on this recipe, and we have really liked the taste. The appearance was not ok but not perfect, partly because my make-a-ball-and-flatten technique is not great (the outcome ...
2
votes
2answers
175 views
Baking bread with a firm texture that doesn't grow mold
I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in three days. How can I get a firmer ...
3
votes
1answer
72 views
Is creamed butter stable for mid or long term storage?
I find creaming butter a pretty annoying process.
I would like to make lots of it at once and aliquot for later use.
Is creamed butter less stable than butter? You wouldn't think so because you are ...
0
votes
0answers
27 views
Baking Pan Color Changed [duplicate]
After I used a baking pan to steam bake (in a moist environment) a cake part of it changed to this
color.
Why is this happening? Can I still clean it? (I tired soaking it with vinegar and scrubbing ...
10
votes
3answers
2k views
What other cookies/biscuits were traditionally baked in shell shaped forms like this one?
This is an old form I got from my German mother-in-law, here in Southern Germany. It is 10 cm (~ 4 in) long and 5 cm (~ 2 in) wide at the widest part. From the double shell shape, it appears to be a ...
0
votes
0answers
17 views
Is there any difference between dry yeast and fresh yeast? [duplicate]
Can you generally substitute dry yeast for fresh yeast and vice-versa?
Is there any desirable result that can be accomplished by one, but not the other? Or are they completely equivalent if you just ...
3
votes
1answer
198 views
What size were Baker's Chocolate bars when they were first introduced?
I have a recipe from my grandmother that calls for a bar of Baker's Chocolate.
What size (weight) were these bars made by Baker's Chocolates when they were first introduced?
2
votes
2answers
115 views
What type of cheese is used on Patsy's Old Fashioned Margherita Pizza
I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarella because they appear to be thin slices.
...
0
votes
2answers
143 views
How to make a Cake Jumper?
This is a relatively famous scene from an Irish TV show - Father Ted where a woman bakes a jumper (sweater) into a cake. Video can be seen here for reference - https://vimeo.com/38355848
Iām wondering ...
0
votes
1answer
58 views
baking a Souffle to make it as much liquidish as possible
I have found this explanation for example:
Bake the soufflĆ©: For maximum lift, itās best to heat your soufflĆ©
from the bottom up ā in other words, the direct heat of your oven
should ideally be ...
4
votes
1answer
243 views
how to make “Creme Caramel” coffee flavored?
I tried it Vietnam 3 years ago.
I prefer the Vietnamese version, there they made it with coffee flavored liquid on top
Thanks!
8
votes
3answers
3k views
How do I substitute almond flour for all purpose flour?
I am trying to make a few cookie recipes and want to reduce their carb content and make it suitable for a low carb consuming person. Most of the cookie recipes call for all purpose flour.
In one of ...
2
votes
2answers
103 views
Whipped Cream Separates While Piping
When I pipe my cake for decorating, some have a complex design so I take at least an hour. But after a while, the whipped cream started separating in the bag. Is this because of the warmth of my hands?...
0
votes
0answers
32 views
Bob's Red Mill Egg replacer in bread?
Has anyone succeeded in using Bob's Red Mill in brioche? I am looking to make babka with it.
Additionally, how much of it do you use when it calls for large eggs?
