Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,240
questions
0
votes
1answer
25 views
What is the best combination of gluten free flours to bake light and fluffy muffins?
I am on a diet that also excludes corn and egg whites
0
votes
1answer
38 views
Can I substitute vanilla powder for cocao in a quinoa cake recipe
ingedients:
2 cups quinoa
1/3/cup milk
4 lg eggs
1 tsp vanilla extract
3/4 cup butter
1 1/2/cup granulated sugar
1 cup unsweetened cocao pwdr
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2/tsp salt
3
votes
1answer
100 views
How much carrot is too much when baking carrot cake?
I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can I add in addition to the 3 cups without ...
1
vote
1answer
68 views
White spots on the dough while it was rising
Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left it to rise at room temperature.
After 2 ...
0
votes
0answers
66 views
Simple chocolate mousse (chocolate & water) won't set [closed]
I tried out the recipe of Chocolate Mousse that was showcased in Masterchef which just used water and chocolate and everything went fine until the part where it was supposed to thicken and set. Mine ...
2
votes
7answers
1k views
3
votes
1answer
81 views
Additional flour threshold: when and how to perform?
For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a supple state/texture and instead is more ...
7
votes
1answer
2k views
Old bread-slicing tool
Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 9780857835543, pg. 105):
What is this particular tool referred to as?
1
vote
1answer
95 views
How to replace sugar with dry fruit in a cake recipe?
How do I replace all the sugar in a cake recipe with dry fruit e.g. dates?
should I rehydrate dry fruit and make it into a paste? how much liquid should I add to the dry fruit to make that paste?
what ...
0
votes
1answer
76 views
How to make authentic black Russian bread? [duplicate]
I'm trying to re-create the authentic black Russian bread that was first mass produced during soviet times. Nowadays you can find it in any Russian market and many international supermarkets in the US....
6
votes
1answer
383 views
Trouble making a crunchy dog treat [closed]
I am very new to recipe development and I am trying to replicate a dog treat. The store bought treat is hard and crunchy. Using just the ingredient list, when I try to bake the same thing, it comes ...
0
votes
3answers
198 views
How can I bake muffins without an oven?
In the Big Man's Blog, there's a recipe for Banana Bread Muffins, which I'd love to make. The problem is the very first item below, since I have no oven. I have a microwave and an induction stove (and ...
2
votes
1answer
89 views
Brand new KitchenAid Professional 6500 makes clicking/ticking noise when under load
I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie dough.
When mixing butter with ...
4
votes
2answers
277 views
Best way to make pizza with limited options?
So essentially I have three options since I only have a microwave oven(with convection and a grill) and something called as a "gas tandoor". A gas tandoor is like a grill placed directly on ...
0
votes
0answers
37 views
If I use a food thermometer to insure the food is cooked can I use a toaster oven instead of an oven to bake and grill any food? [duplicate]
When I buy frozen fish it says "do not use toaster oven". There are warning labels on frozen hamburger packs as well as packs of frozen fish.
As long as I check the temperture of the fish, ...
4
votes
1answer
87 views
Baking personal sized chiffon cake
I want to make individual sized chiffon cakes however most recipes call for a tube pan. Can I expect the same results (light and fluffy) if I divide the batter into mini cake pans? I could turn the ...
2
votes
4answers
243 views
Oven semi-baked semi-fried potatoes starting from raw (for the lazy cook)
The objective of this question is to avoid spending time in front of the stove, moving a stove-top method to the oven to enable, in particular, quadrupling the amount that can fit in a skillet, ...
5
votes
1answer
129 views
How Does a Hot Water Whipped Pie Crust Work?
First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never made one, and knew anything about the ...
1
vote
2answers
76 views
When to bring eggs whites to room temperature?
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
1
vote
1answer
89 views
Undercooked center of a cheesecake baked at altitude
After two tries making a baked cheesecake, the center is undercooked. The outside is fine, but the center remains undercooked.
I have increased the cooking time from 45 minutes to one hour, but still ...
6
votes
1answer
118 views
Why does refined coconut oil make cookies chewy?
I've made this recipe for Chewy Vegan Tahini Chocolate Chip Cookies and they are indeed chewy and delicious.
I never used refined coconut oil before so I did some research. I saw a lot of recipes ...
0
votes
0answers
78 views
Help?! 2nd thoughts on oven purchase - no non-fan option! [duplicate]
It occurs to me I’ve never actually bought an oven before! After a fair bit of deliberation I found a Westinghouse in our price range that seems to have good reviews. So we bought it yesterday. Only ...
0
votes
1answer
40 views
In what recipes can I use a thick coconut milk kefir? [closed]
Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative ...
1
vote
1answer
159 views
Do eggs have to be very fresh for baking?
Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg):
Does it make a difference whether I use this egg or a freshly laid one in baking?
0
votes
1answer
73 views
Swapping sugar for something less calorie dense but keeping the volume
I have a friend who bakes for me. I suggested that we swap sugar for Stevia or something even less calorie dense. She's worried, though, that since the volume of the sugar is different, the banana ...
0
votes
1answer
47 views
Rule of thumb for conventional oven baking vs. grilling kebabs (ground meat &
I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recipes I see online assumed grilling over ...
0
votes
3answers
323 views
What are these white spots in my bread dough?
I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/
About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the ...
2
votes
2answers
161 views
Why do baking recipes often tell you to “make a well” in flour before adding wet ingredients?
Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here
What's the reasoning behind this?
I'...
2
votes
1answer
53 views
How can I skin hazelnuts at home?
I am trying to make a hazelnut butter, for the ultimate gain of a vegan Nutella-like outcome, but in order to do so I need to use "skinned" hazelnuts. I've tried the following:
Boil a cup ...
6
votes
2answers
2k views
Soda Bread disaster
I've just tried to make this recipe from the BBC Good Food site: https://www.bbcgoodfood.com/recipes/simple-soda-bread. The only variation was I used semi-skimmed milk (2% fat) instead of the whole ...
9
votes
1answer
116 views
Blind baking: Does the choice of weights matter?
Blind baking is done by lining a pastry shell first with parchment paper and then with some kind of weights to ensure that the bottom stays flat and the sides upright.
I have seen recipes that use ...
0
votes
1answer
60 views
What to be mindful of with cake flour
I substituted cake flour for AP FLOUR in my pancake recipe. Do I need to reduce the liquid ingredients as compared to AP flour? My batter seemed runnier and therefore pancakes were flatter—but also ...
5
votes
1answer
178 views
How can I substitute dutch chocolate cocoa for flour and maintain proper recipe PH in this cookie recipe?
I have an old family recipe for Chocolate chip cookies
2 ¼ cups flour
1 cup white sugar
½ cup brown sugar
1 tsp salt
1 tsp baking soda
2 eggs
1 cup shortening
1 tsp vanilla
Chocolate Chips as desired....
18
votes
5answers
3k views
How to clean up after kneading dough?
I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pain to wash the bowl and any sponge I use ...
5
votes
3answers
1k views
Dough failed to rise
To bloom the active dry yeast as part of my recipe, I had to substitute 1 cup whole milk (which needs to reach 110F) with organic evaporated milk (0.5 cup) mixed with 0.5 cup distilled water - this ...
1
vote
1answer
71 views
Solutions of making cookies less crumbly and dough not being able to be shaped into balls?
I made cookies from a YouTube recipe but it was too crumble even before baking.
The ingredients are:
900g plain flour
300g sugar
Half teaspoon salt
1 tablespoon baking powder
350 ml oil
Cinnamon
...
1
vote
1answer
129 views
How to grow baker's yeast (Saccharomyces cerevisiae) at home without creating a sourdough starter?
I've got some commercial yeast (fresh and compressed, the one in cubes) at home, which, as I've understood, is mainly made of Saccharomyces cerevisiae. My question is, is it possible to feed it and ...
3
votes
1answer
70 views
Can i refrigerate bread doughs twice before baking?
Can i refrigerate dough twice? Such that after kneading i will refrigerate the dough overnight. Then after forming i will cold proof it. Will there be any deterrents?
5
votes
1answer
212 views
Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?
I'm cooking a recipe for a Bread that requires a Dutch Oven.
All I have is a Casserole Dish.
The recipe calls for 40mins then 20 mins in a 400F Oven in the Dutch Oven.
My question is: Can I adapt ...
1
vote
3answers
125 views
Is it ok to use milk that incubated for 12 hours but did not set for yogurt in baked goods?
I had a fail when making yogurt in an instant pot. Milk did not "take" as yogurt after a 12 hour incubation. It smelled fine. I was hoping because I refrigerated right away I could use to make bread ...
0
votes
1answer
61 views
Can I use less sugar for making this bread?
I've been following this beginner recipe from Alex, The French Guy Cooking (https://www.youtube.com/watch?v=ycztOGTIX-s&t=326s).
I'll summarize it at the end for easier refernce.
The result was ...
2
votes
2answers
127 views
My buns/bread don't brown from top?
I have tried making buns and pizza muffins using all purpose flour (bleached/unbleached/bread flour are not available in my country)multiple times at 180-200C in the middle rack of my oven. They never ...
8
votes
1answer
1k views
Why is ciabatta poolish usually made with instant yeast?
So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast.
But I'm pretty sure that ciabatta predates invention of instant yeast so why not use sourdough ...
2
votes
2answers
114 views
I added olive oil to my cake, but I haven’t baked it yet
The taste is so strong, and I haven’t even baked it yet.
How do I make it taste better?
I added it as a butter substitute... now what do i do?
3
votes
1answer
59 views
Can I make up for under-proving my bread dough during the first rise by doing an extra long second rise?
Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3–1.5× the size). Now the dough is ...
1
vote
1answer
80 views
how do you thicken cheese fillings so it doesnt melt when baking
i am stuffing cream cheese inside chicken. i would like to bake it off in the oven. what can i add to the cheese to make it not melt out
3
votes
2answers
324 views
How much baking powder or soda can I add to cookies without the taste being affected?
I like to do a lot of baking without eggs, and so I realized I should be adding either extra baking powder or baking soda to make up for the leavening that an egg would usually provide...
How much ...
0
votes
1answer
130 views
Would carbonated water be a good substitute for two eggs in this cherry loaf recipe?
I would like to replace the two eggs in this recipe with carbonated water:
Ingredients
1/3 cup shortening, butter, or margarine
¾ cup granulated sugar
¼ cup brown sugar, lightly packed
2 large eggs, ...
1
vote
1answer
119 views
Why is my brioche dry?
Patient: Brioche. Dry like a croissant. Huge air bubbles.
120 g all purpose flour
96 g heavy cream
1 egg
10g yeast
salt
10 g sugar
Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, ...
2
votes
0answers
86 views
Why are my croissants heavy?
I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not open with vast pockets of air.
I have ...
