Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,576
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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.
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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?
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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. ...
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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 ...
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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?
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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 ...
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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 ...
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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 ?
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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 ...
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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 ...
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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 ...
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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!
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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). ...
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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 ...
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When do I top au gratin with seasoned breadcrumbs?
Can I put seasoned breadcrumbs top of au gratin potatoes?
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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 ...
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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 / ...
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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 ...
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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 ...
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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?
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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 ...
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Do pizza / baking stones really keep the oven temperature more consistent? Does it make baking any better? [closed]
So some people swear by putting a pizza or baking stone at the base of their oven to even out the hot spots and help maintain temperature by decreasing huge fluctuations in temperature in their oven ...
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After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut
Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
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Making 30% Sour Cream
I only have regular sour cream but I need 30% sour cream. Can I add something to the sour cream to make it 30%?
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How to make huge air bubbles in cake?
How can I adapt my cake recipe so that it will be elastic and have huge air bubbles inside of it when I take it out of the oven?
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Can baking powder be replaced with baking soda and cream of tartar? [duplicate]
As far as I understand, baking powder is basically just baking soda (sodium bicarbonate) combined with an acid.
Also as far as I understand, cream of tartar is a common acid in baking powder - and ...
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Can spareribs be cooked from a frozen state in the oven [duplicate]
At what temperature can I cook frozen spare ribs and how long per lb?
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Why doesn't my rice-flour cake rise with fruit?
MY rice flour cakes always rise nicely, resulting in a fluffy cake. When I add pieces of fruit (mostly fresh) like cherries in a chocolate cake, apples in an apple cake or shredded sweet potato, the ...
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How do baking recipes based on protein powders work?
This is a recent phenomena on Fitness Youtube I noticed: Making foodds using protein powders in baking. What I don't understand is, wouldn't the proteins from protein powder be not good for baking ...
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How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing
I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or ...
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The Upper Bound on a Baking Powder
Using not enough baking powder results in catastrophe both in appearance and taste. However, too much of anything is harmful.
I have searched for some universal rule for what is too much baking powder,...
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How to fill a burnt basque cheesecake
I would like to bake a burnt basque cheesecake with a raspberry sauce filling.
My searching, guessing and ChatGPT query suggests:
Making the sauce first, as thick as possible, the mixture thick, too
...
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Challah Loaf Tearing
I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
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Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?
Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
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What bread dough is quick to prepare and requires no kneading or much skill?
A few years ago, I worked in a bread factory for a very short time (two weeks). My work in the bread factory was depressing, repetitive, and boring.
I would like to make my own bread at home at least ...
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home made chicken bake keeps bursting
I am making home made Costco chicken bake (cheese and chicken wrapped in bread pocket). However everytime I bake it the fillings leak out and burst from the bread. Anyway to stop this do I just need ...
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My chiffon cake have lots of holes [duplicate]
This keeps happening to my chiffon cakes. Sometimes it comes out perfect, sometimes this happens. Desperate for help!
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How do you cook chicken breast in a gas oven evenly?
Most recipes tell you to place chicken in an oven at X temperature for Y minutes (e.g. 400°F for 20 minutes), and stress that the internal temperature should reach 165°F on a thermometer (example).
I ...
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My sourdough starter is thick with small bubbles but isn't rising [duplicate]
I started my sourdough starter on the 17th. I was doing 1/2 cup water, 1/2 cup flour with one feeding a day, discarding half before each feeding. It rose with bubbles the first two days and then began ...
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When I cut a pavlova in half, there is liquid inside [duplicate]
After baking the pavlova, let it cool and cut it in half. A moist liquid-like substance appears inside. (It does not leak out)
Is this not ripe?
I baked it for 90 minutes at 120 degrees and cooled it ...
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Too much yeast and collapsing
Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and ...
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Hard cookies with air inside - help with identification
I just, out of nowhere, remembered cookies I used to regularly make and I need help identifying what they were. I hope this is an actual memory and I'm not imagining things.
The cookies in question ...
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Why is my cake not rising
I have been cooking this cake for years. Recently, it rises, but not as high as it used to. It's about a half inch lower. I use 2 Duncan Hines butter golden cake mixes, 8 eggs, 1 cup of oil and 16 oz ...
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How can I make my graham cracker crust crisp like my Oreo crust?
A few projects ago, I adapted my graham cracker crust for a chocolate cheesecake using Oreos. Instead of graham crackers, I just crushed up whole Oreos, reducing the butter by what I calculated to be ...
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What can you use in cookie dough as a binding agent other than eggs or sugar? [duplicate]
Most recipes for cookies (oatmeal or chocolate chip) contain eggs or somthing sweet. By "somthing sweet" I mean corn syrup, maple syrup, honey, agave necter, and/or sugar.
Suppose you had to ...
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Adding a crust to sous vide pork
I had considerable success at Christmas dinner coating a sous vide joint of beef with whipped egg white, rolling in ground yellow mustard seed, salt and pepper and baking in a really hot (240c) oven ...
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How to prevent butter-based filling to spread out from rolled/knotted pastries?
When making Swedish cinnamon rolls (kanelbullar), or any similar rolled/knotted pastries, I have an issue with the filling oozing out of the pastry when baking it. Recipes are calling for a filling ...
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What should I do to keep the color bright when I use natural pigments such as blue spirulina to make baked products？
I am trying to make some bakery products with natural coloring, but I found that the color is very bright at the beginning, but after baking, this blue color becomes dull, do I need to add something ...
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Convection bake vs fan forced [duplicate]
I just got an oven with convection bake function, as well as a fan option. After reading up on convection baking to try and understand it I'm totally confused, I'm still not clear how convection ...
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Lemon pound cake that falls [duplicate]
1 cup (120g) all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56g) salted butter softened
1/4 cup (48g) shortening room temperature*
1 cup (200g) granulated sugar
2 large eggs ...
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