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Questions tagged [baking]

Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.

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Cake falls down after getting out of the oven

The cakes I bake at home consistently fall after getting them out of the oven. The issue is always the same: while baking in the oven the cake does rise (sometimes more than others, but it rises), but ...
calofr's user avatar
  • 103
0 votes
1 answer
156 views

How to turn cookie recipe into brownie recipe?

What alterations should I make to my favorite cookie recipe (red velvet w/cream cheese chips) to turn it into a chewy gooey red velvet brownie w/cheese cake filling recipe?
Teaspoon's user avatar
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0 answers
57 views

Wafer paper for nougat

I would like to make nougats, but it can be a messy affair if their is no wafer paper. Does anyone have any tips or can anyone give a recipe for making wafer paper for nougat?
user110185's user avatar
1 vote
1 answer
93 views

Oven spring:release of CO2 in to the surrounding gas cells?

I’m recently reading an article about bread science https://www.researchgate.net/publication/370828942),and there is one section dealing with the physical changes of the dough during oven spring ,...
Rita's user avatar
  • 51
0 votes
2 answers
309 views

Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)

After reading several flat bread recipes, I came up with the following. As mentioned, I'm concerned about proper cooking. Depending on the thickness of bread it can leave the oven and when I tear ...
Mark_NoBadCake's user avatar
1 vote
0 answers
101 views

Would adding baking soda/powder help these crackers?

This is a sourdough discard recipe for crackers that I love the flavor of. When spread over a 9x13 inch baking sheet the crackers are thick and hard, when spread over a 10x15 inch sheet they are too ...
Debbie M.'s user avatar
  • 5,447
1 vote
2 answers
255 views

Energy Balls Too Dry

I would love some feedback on my energy bites I home back. I have been experimenting with various recipes but continually find they are to dry. I need to make sure I have a cup of water with me ...
Dume's user avatar
  • 11
3 votes
3 answers
134 views

Dense pockets in my mixed bread dough?

I am trying to make a loaf of whole wheat bread (70% AP whole grain, 30% white bread flour) with approximately 70% hydration. Here is the full list of ingredients I used: 530g flour 360g water 5g ...
Mirrana's user avatar
  • 133
0 votes
1 answer
140 views

Precooking flapjacks using water

I have been trying to find a low fat/butter flapjack recipe and have made the following observations. The majority of recipes call for flapjack oats to be mixed with melted butter and/or other fats ...
Diu.Lei's user avatar
  • 578
3 votes
2 answers
166 views

Kneading low-carb bread with large percentage vital wheat gluten

I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
Raechylle's user avatar
2 votes
1 answer
136 views

Bread alternatives with lentils

Due to an intolerance to wheat, I have recently been testing out different recipes to make bread without wheat or yeast. One option I have tried a couple of times is using lentils instead of wheat. ...
NRW's user avatar
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4 votes
0 answers
248 views

What is the difference between powdered sugar and regular sugar when it comes to baking cookies?

I recently tried a cookie recipe purely to see what the end product would be. Compared to the cookie recipes I was used to, it was really odd. There were no eggs at all, and instead of regular sugar, ...
AlecMac's user avatar
  • 41
3 votes
2 answers
2k views

Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?

For some reason, none of the local markets or stores have any apricot jam or jelly. Only apricot preserves. They stand there on the shelves, surrounded by the myriad jams and jellies of other fruit/...
Rambunctiouslad's user avatar
1 vote
1 answer
205 views

Bread dough never gets sticky! I want it to be sticky

I am following along diligently to an online course taught by Richard Bertinet. The course deals with a lot of high hydration doughs, and his aim is to teach you how to handle sticky doughs and not be ...
Shane Unger's user avatar
2 votes
3 answers
295 views

How can I tell when my dough is sufficiently proofed?

I baked some French bread today. The result was extremely dense, and based on the grain structure, I believe it was under proofed. (When cut, the cross section showed that it was denser at the bottom, ...
Roddy of the Frozen Peas's user avatar
1 vote
2 answers
224 views

Cooling fresh-baked bread outside in very cold weather

Currently it is -27C/-17F outside. Would putting a loaf of freshly-baked bread outside to cool off (quickly) be a good idea or a bad idea? To clarify, this is for the purposes of cooling it down ...
Roger's user avatar
  • 141
0 votes
0 answers
86 views

Specks of Vanilla Settling to the Bottom of Panna Cotta

Recently I made a Panna Cotta and although it was delicious, the vanilla I used had settled into a layer at the bottom of the dish. This wasn't an issue How would we be able to more evenly disperse ...
Blake Lockley's user avatar
0 votes
0 answers
128 views

What is the difference between the various Gourmia GTF7900 Air Fryer cooking modes?

Recently I got myself a new Gourmia GTF7900 Air Fryer. The webpage says this oven has 14 cooking modes. It has 4 heating elements (two below and two above tray) and a hidden fan behind the side wall. ...
ysap's user avatar
  • 293
1 vote
1 answer
72 views

What are complimentary baking items for a small 22L Oven Toaster Griller (OTG) without a convection fan?

This is the kind of 22L OTG I'm referring to. Many videos exist, which can give you an indication of it's size: It has three baking racks. Operates at 1200W. Has a baking tray, wire grill cum ...
Nav's user avatar
  • 1,348
1 vote
1 answer
531 views

SOURDOUGH: Why not do the final shaping after proofing?

I have read an researched and found out that after each time that you handle your dough the dough/gluten will relax. So why not shape the dough before baking, right after the proofing stage. I know ...
Negb1993's user avatar
0 votes
1 answer
167 views

What does egg do for baked grated cheese?

Here's a recipe for baked cheese bites. Is that what would call those? It mixes 200g grated cheese, 2 eggs, 2 tsp baking powder. I note that the surface has some smooth blisters in among the grate ...
ariola's user avatar
  • 755
1 vote
2 answers
479 views

Converting 3-2-1 cake to be baked in the oven

I made two containers of 3-2-1 cake and forgot about them. I'd like to make cakes out of them (or at least attempt to). Is it as simple as following the angel food cake recipe and baking in a 9X13 ...
Brooke's user avatar
  • 1,404
3 votes
1 answer
195 views

Bain marie problem

This morning I cooked the cake for a Japanese Strawberry Cake. It cooked in an 8" aluminum cake pan, inside a roasting pan with boiled water. When I added the water just before placing the ...
Jason P Sallinger's user avatar
0 votes
0 answers
73 views

Will freezing homemade brownies affect the texture and taste?

I have recently frozen two cakes and then served to positive feedback. I'm wondering if the same would be true for chocolate brownies, as well as blondies. I'm considering making them tomorrow (...
Jason P Sallinger's user avatar
8 votes
5 answers
4k views

How can I alter this brownie recipe to make it chewier and more moist?

I started with the original recipe on the back of the All Bran box: 2/3 cup all-purpose flour 1/4 teaspoon salt 1/2 cup cocoa powder 2 eggs 1 cup sugar 1/2 cup Kellogg's® All-Bran® Buds cereal 1 ...
Leigh Anne's user avatar
7 votes
1 answer
628 views

Yield of construction gingerbread

I'm making a custom gingerbread house this year. I've just finished a cardboard template so can work out the surface area. And I'm aiming for 4mm thick, so I know my target volume. But I can't find ...
Chris H's user avatar
  • 44.7k
5 votes
2 answers
304 views

Can Yudane method be used when making cookie dough?

Can Yudane method be used to make cookies more chewy and moist? Assuming the cookie dough is a recipe that is made with some amount of milk and other enrichments like egg yolk, butter etc. EDIT: I'm ...
erotavlas's user avatar
  • 461
2 votes
1 answer
381 views

vegan meringue substitute without aquafaba for cake

I'm trying to make a cake that requires a meringue mixed into the cake, but without the egg. Unfortunately I'm allergic to chickpeas, so I can't use the standard aquafaba substitute. I usually ...
ksimplex's user avatar
  • 198
14 votes
2 answers
3k views

Cocoa vs cacao pâte vs 100% dark chocolate

Background I've been reading Pierre Hermé's Macaron cookbook, and his recipe for bitter chocolate macarons calls for "cacao pâte (or dark chocolate 100% cocoa)". I (naiively) thought that ...
Mark's user avatar
  • 242
0 votes
1 answer
322 views

Temperature to bake/warm up a pumpkin pie that isnt frozen

Temperature to cook/warm up a store bought pumpkin pie that is not frozen.
Billie Frazer's user avatar
1 vote
1 answer
170 views

I made a triple batch of plain cookies and realized I had added too much sugar..hard, crisp and very sweet. Can I make a sort of cake ball with it?

I made a triple batch of plain cookies and realized I had added too much sugar...thin, hard and very sweet. Can I make a sort of cake ball with the crumbs?
user70131's user avatar
0 votes
0 answers
141 views

Shelf Stable Cream Cheese or Sub Cream Cheese Frosting?

I am attempting to get licensure to make Cottage Food and I make a delicious guava and cream cheese pastelito. However, cream cheese is a prohibited food ingredient due to its need to be refrigerated. ...
Matt's user avatar
  • 1
2 votes
1 answer
264 views

How can I keep this flourless cake from falling?

I have made Nigella Lawson's Nutella Cake a few times now. The cake invariably gets a domed top in the oven, which then collapses once it's out of the oven, leaving a depression on top. Since the ...
Michael Seifert's user avatar
1 vote
3 answers
484 views

What is a reasonable culinary substitute for cucurbita maxima or other pumpkins used in pie and bread?

When making pies, breads, and other baked goods in which the pumpkin is pureed, or fashioned into a thick paste, then what is a reasonable culinary substitute for Cucurbita maxima of similar flavor?
Samuel Muldoon's user avatar
1 vote
1 answer
888 views

what caused my chiffon cake deflated after taken out from the oven

My chiffon cake rose ok for the first 5-10 minutes. Then, it stopped rising. After I took it out from the oven, I turned it upside down on a rack to cool down in the tube. When it's cool, the entire ...
chueh's user avatar
  • 11
6 votes
3 answers
3k views

British vs. American Scones

There are quite a few videos online where British (or Commonwealth) people try American Biscuits and Gravy. They always say that American's just call scones "biscuits", and they usually ...
Nelson O's user avatar
  • 163
4 votes
1 answer
280 views

Is double milled flour the same as 00 type flour?

Is double milled flour the same as 00 type flour ? I want to buy some semolina 00 type flour but I can find only double milled semolina flour ? Are they the same ?
Kermilli's user avatar
2 votes
1 answer
83 views

How to make my millet crispbread less hard?

I have a simple recipe for making millet based crispbread: 2tbsp olive oil, 100g of millet flour, roughly 50ml of water. I mix it and smear the result all over baking paper in as thin and even layer ...
user81993's user avatar
  • 409
1 vote
0 answers
103 views

Substitution for egg YOLK in cake recipe?

I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
Addy's user avatar
  • 11
4 votes
1 answer
251 views

How do I keep my meringues from forming a “crust” on the outside and a void in the middle?

I make spaghetti carbonara sometimes, so I make meringues sometimes to use up the egg whites. They always turn out as depicted, with a thin flaky crust on the outside over a big void full of air, with ...
Robert Atkins's user avatar
1 vote
1 answer
159 views

Nutella nougat very oily

I’m making a Nutella-based nougat and noticed that it’s very oily. Does anyone have any ideas as to why and how to mitigate this? Thank you!
Kara McGuire's user avatar
6 votes
4 answers
4k views

If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?

This is the chocolate cake I baked: Notice the dark layer at the bottom. I followed this recipe (used only half of all ingredients, since the recipe is for making batter that fills two 9 inch pans). ...
Nav's user avatar
  • 1,348
0 votes
2 answers
165 views

Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?

I have some sourdough starter that is liquid. If I try to make dough out of it and it turns out more liquid than solid, can it be mixed with baking yeast in order to produce a normal risen bread (like ...
Kermilli's user avatar
0 votes
1 answer
114 views

When do I top au gratin with seasoned breadcrumbs?

Can I put seasoned breadcrumbs top of au gratin potatoes?
Holly Brix's user avatar
1 vote
0 answers
1k views

Baking sheet in air fryer, and alternatives

I want to bake cookies in the air fryer but unfortunately I have no baking sheet. I am thinking maybe to use parchment paper or aluminium foil above the air fryer base. However, it seems a lot of ...
Babu's user avatar
  • 1,137
9 votes
2 answers
2k views

Make custard firmer

I've been following this recipe for lemon bars by Claire Saffitz. The crust turned out perfect, however the lemon custard was super soft, just short of runny. Cutting the entire thing into pieces / ...
YPOC's user avatar
  • 230
1 vote
1 answer
552 views

Rise dough in loaf pan and bake without transferring to a different pan [duplicate]

I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, salt). It rises overnight. I have always transferred it from the rising bowl to a loaf pan with light oil on the side. This works ...
d l's user avatar
  • 321
12 votes
2 answers
4k views

Why would a 4 layer cake fall over?

It should have been perfect. A 6 inch white birthday cake. 4 layers, fully/correctly cooked, domes sliced off. It was encased in a correct Italian buttercream (sugar cooked to 248°F) with a strawberry ...
Joe Daniels's user avatar
3 votes
1 answer
2k views

Butternut squash: bake, then cube?

I've got a recipe that requires baked butternut squash cubes. Is it possible to bake the squash whole first, then cube it afterwards? If so, should I attempt to peel it after baking?
Melissa's user avatar
  • 621
0 votes
1 answer
143 views

New KitchenAid oven browning baked goods unevenly

Help! I am very frustrated. When baking cookies or cakes in our new (less than one month old) double wall oven, it over browns the edges while the center is not brown at all! I have been baking for ...
Graham's user avatar
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