Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,278
questions
6
votes
3answers
2k 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
1answer
72 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?...
-3
votes
0answers
26 views
How to use this eureka eeot-0.6L oven toaster for baking? [closed]
[![enter image description here][1]][1]
[1]: https://i.stack.imgur.com/j2Uuk.jpg
0
votes
0answers
21 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?
0
votes
1answer
54 views
Pea protein in a yeast dough. No rise in oven?
Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven.
Today tried adding pea protein (70g, but with less flour to ...
5
votes
2answers
167 views
Sourdough bread uncooked from inside
My sourdough starter is 9 days old. Today it doubled in around 6 hours.
Following this recipe, I performed following steps:
I mixed 400g AP Flour, 160g starter, 230g water and 10g salt.
Kneading: I ...
5
votes
0answers
74 views
Proper macaron shape and feet but no base. When you flip to pipe fillings. o base but hollow in shape of the outer sphere
So i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the filling there is no shiny base but just a hollow of ...
0
votes
0answers
50 views
Making bourbon glazed mixed nuts in oven [closed]
I made sweet glazed nuts and cooked them the time suggested then stirred several times but as they have sat they are very sticky...is there a process I can do to fix this? Like additional cooking or ...
7
votes
1answer
834 views
Why did the apple skins turn blue/purple-ish in my apple pancakes the next day?
Yesterday for dinner I made apple pancakes. I cut the apple into small pieces (with the skin on) and just put it into my pancakes batter. The skin was dark red. After cooking it, everything was ...
2
votes
1answer
100 views
Figuring out gas oven temperature numbered 1 through 7
New apartment, old oven and a lot to bake with precise temperatures.
Thermostat is numbered 1 through 7 and no idea what temperatures they represent, couldn't find any identifying company logo or ...
0
votes
1answer
62 views
Need chewiness and density added to blondies no carbs
I want chewy and dense blondies. The recipe I'm currently using is:
2 cups almond flour
1 cup xylitol sweetener
2 eggs
½ cup butter
vanilla extract
I've tried adding ground flaxseed, corn syrup and ...
21
votes
7answers
7k views
Do modern ovens bake the same as the old ones? Is the new oven the reason popovers don't rise?
My popovers always popped over perfectly tall and golden using an old recipe handed down from the 40's, which called for baking at 400 °F and using old-fashioned glass custard cups. Now with my new ...
0
votes
1answer
74 views
Does the towel touching the day 1 starter and absorbing the liquid matter?
On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
5
votes
1answer
626 views
Butter in baking
Butter has a ridiculously low smoke point (120 to 150 °C). Cooking in burnt oil is not cool. However, it seems difficult to find baked dishes targeted at below 150°C..
Is butter acceptable in the oven?...
1
vote
1answer
52 views
Are lebkuchenherzen made from the same mixture as Lebkuchen?
I'd like to know how lebkuchenherzen are made.
Round iced Lebkuchen can have a soft cakey texture which I would imagine wouldn't be strong enough to hold the shape of a large lebkuchenherzen.
Are ...
2
votes
3answers
113 views
Why are these bagels sticking?
I made this bagel recipe, and here is the result:
As you can see, the tops are beautiful, but the bottoms have stuck to the wire rack they were baked on, and have torn upon removal. The recipe does ...
1
vote
1answer
120 views
Why did this cake fail?
I made this cake in a borrowed bundt pan (i.e., I'm not used to baking in it), which I greased with cooking spray. This was the result:
Not only did large sections stick to the pan and tear out upon ...
0
votes
1answer
80 views
Can large pizzas be made in a convection oven?
Can large pizzas be made in a convection oven? I have a large pan, but it is bigger than the rack. If I make pizzas on that pan, will the pizza bake evenly?
1
vote
3answers
104 views
My brownies are flat
I have followed the following recipe for my brownies:
Ingredients:
1/2 cup sunflower oil
3/4 cups sugar
2 eggs
2 tsp vanilla extract
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking soda
...
3
votes
1answer
201 views
How does water behave in Dutch oven baking?
Recently I made a research about how steam works in baking. I found four main functions:
Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the ...
0
votes
0answers
91 views
Malt barley powder: pancake killer?
I got some barley malt powder at H Mart
https://hmart.co.uk/shop/en/pan-frying-powder/4496-tureban-dry-malt-barley-powder-400g-8804129001021.html
and tried using it in pancakes. The pancakes stay ...
0
votes
0answers
35 views
Converting Yeast Recipe to Natural Levain [duplicate]
Like many people, I've been doing a good bit of sourdough baking during the quarantine and, like many people, I am in a state of near-constant panic that I have to use up the starter that is ...
1
vote
1answer
150 views
How to coat gummies with beeswax/carnauba wax and coconut oil/palm oil?
I tried coating my gummies with beeswax but it was a failure. First, I melted beeswax and tried to pour it in a spray bottle but it hardened so fast. Also, I tried coating them by just putting them in ...
4
votes
1answer
119 views
How can I tell whether my baking recipe has enough acid to activate the baking soda?
I've been trying to modify my grandmother's oatmeal cookie recipe to use less brown sugar, but all of my batches are coming out with a slightly 'metallic' taste.
I've attributed this to the baking ...
0
votes
1answer
75 views
forgot the shortening (1/2 cup) in banana cake. How can this be served, or rescued?
We forgot the 1/2 cup shortening in banana cake mix. Can this error be fixed out of the oven?
It seems to be a wee bit heavy, as in unleavened.
6
votes
1answer
162 views
What's the difference between brioche feuilletee and croissant dough?
There are two similar laminated doughs, but recipes make them slightly different, but overall what are the main differences between brioche feuilletee and croissant dough?
1
vote
2answers
61 views
Using proofed (?) yeast in a recipe (confused about amounts)
I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25 cup ice water"
On the instant ...
1
vote
1answer
54 views
Replacing whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former?
Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flour ) with cake flour? Recipe is given ...
3
votes
2answers
141 views
Why does my Heavy whipping cream pound cake have an aftertaste between flour and metallic?
All of my dry and wet ingredients were perfectly measured and at room temperature. I did not use baking powder as the recipe did not require it. I substituted vanilla extract (McCormick) for ...
2
votes
1answer
76 views
How to convert a bread recipe to Tangzhong Method? [closed]
I would like to know how can I covert my bread/pastry recipe and apply the Tangzhong method.
0
votes
1answer
55 views
How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?
I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the ...
9
votes
1answer
1k views
Why boiling water, then cold water for this shaobing recipe?
I'm trying to make this Chinese pastry called Shaobing. Some recipes I've found call for first adding boiling water then adding cold water. There's no yeast, just some salt and flour. FYI, these ...
0
votes
0answers
43 views
How can I stop cream puffs from sticking to the parchment paper while baking?
Some of my cream puffs keeps sticking in the parchment paper, and will end up with the bottom part attached to the parchment.
0
votes
1answer
101 views
Does bread flour (vs AP flour) make a big difference in the density of the dough?
I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe.
In his video, after leaving the dough to rise overnight (or so), and then working it a ...
4
votes
2answers
830 views
How to make profiteroles without a visible hole?
I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from ...
0
votes
1answer
143 views
Can ghee replace butter in lemon curd?
My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee ...
21
votes
2answers
3k views
Why not make sourdough bread from young starter?
I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make ...
4
votes
2answers
104 views
Converting kneading recipe to no knead recipe
I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to the recipe, or can I just make the dough, ...
0
votes
1answer
65 views
Baking with a drip pan
I want to bake cookies and croissant but I don't have baking trays. Can I use the drip pan that is removable and metal? It's shiny coated black metal ( not sure which type).
1
vote
1answer
57 views
Why did this bread not expand properly? [duplicate]
I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ignored mine, as below:
Why? And how can I produce a more ...
-1
votes
2answers
89 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
51 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
160 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
147 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 ...
2
votes
7answers
1k views
3
votes
1answer
90 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
105 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
83 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
388 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 ...
