Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
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0answers
17 views
Making brownies but don't have a hand whisk? Can i substitute with electric mixer?
Hey guys im making brownies but i don't have a whisk. Can i substitute with a electric mixer on low switching on and off occasionally? Would that lead to overbeating the mixture
1
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0answers
23 views
What is the upper limit of cake pan size before I definitely need a tube cake pan of angel food cake?
I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...
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1answer
47 views
Baking baguettes
I try to bake baguette. But my oven just on bottom element on bake position. Is that reason why I ruined my baguettes? Please advise me the right way to baking bread.
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0answers
26 views
Baking bread for how long [on hold]
Is 1 to 1 1/2 hours too long to bake 4-5 loaves and white bread at a time in a 375 degree oven?
3
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0answers
44 views
Choux pastry, general questions with gluten free flour
I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one
https://www....
2
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1answer
139 views
Why does my bread ferment in the middle?
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft ...
1
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1answer
87 views
Mixed-Up cake recipe instructions
Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulled out my electric mixer. I need the ...
2
votes
1answer
63 views
Subsituting mango puree for bananas in banana bread
I have some mangoes lying around the house that I am curious to use in a banana bread.
Suppose I puree the mangoes and I have one banana. How much mango puree should I use to make a mango-banana ...
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1answer
51 views
Baking Bread in a Dutch Oven
Can I bake a regular loaf bread recipe in a Dutch oven? Do I need to change the temperature or time?
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2answers
62 views
Can I use both racks at the same time to bake chicken wings?
Can I use my oven's top and bottom racks at the same time to bake chicken wings? I have a large party to cook for.
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1answer
54 views
Property of Bread Dough
I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some ...
1
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1answer
58 views
Baked Apple Fritter
I know I know I know... apple fritters SHOULD be fried.
I'm just here asking for any tips or suggestions to as-close-as-possible obtain the next best thing by baking apple fritters in an oven. I'd ...
3
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1answer
70 views
Is no-knead bread method compatible with stretch and fold during the bulk rise?
Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to add in some stretch and folds to build ...
8
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1answer
130 views
Can you make croissants with compound butter?
Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with this? Will particles in the butter ...
5
votes
1answer
96 views
Why refrigerate bagels after shaping dough?
I've noticed that recipes for bagels call for a refrigeration period after shaping. Why does it matter if the refrigeration is done after shaping?
The shaped dough takes up more space in the fridge ...
5
votes
2answers
115 views
Why combine AP flour and bread flour?
I've seen some recipes that call for AP flour and bread flour. What's the point of that?
Assume AP flour has 10.5% protein and bread flour has 11.5% protein. If a recipe calls for equal amounts of AP ...
2
votes
1answer
86 views
Why are croissants brushed twice with egg glaze?
What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissants all the recipes require a coat ...
2
votes
1answer
85 views
Why are amaretti mixed as they are?
Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-...
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2answers
59 views
Is boiling or pouring better for emulsifying chocolate ganache
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate.
Wouldn't it, however, be easier ...
4
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1answer
90 views
Dry Cookie Dough
I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of room temperature. The dough turned out very dry, ...
2
votes
1answer
131 views
Are there disadvantages to storing bread in a vacuum box?
I love fresh bread, and when I buy it I store it at home in a plastic bag. After 2-3 days it has probably lost about 60% of its overall quality. I've been using some vacuum storage bags and found that ...
0
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1answer
72 views
bread dough rising without airing cupboard
I did live in a house with an airing cupboard which did work. However, I have a breadmaker and make the dough ready to shape into pitta bread pieces but how do I make it rise as I don’t have an ...
1
vote
1answer
81 views
Can I save an undercooked loaf of pumpernickel?
I made this pumpernickel recipe from YouTube (recipe below) and I think I underbaked it: it has a little of that unpleasant chalky taste of raw flour.
Can I rescue this loaf or do I need to start ...
2
votes
1answer
79 views
Do I need to boil flax seed egg substitute?
Most recipes I've seen for flax “eggs” simply say to mix 1 tbsp of ground flax seed with 3 tbsp of water and chill, but I read a recipe (I think it was for vegan cookies) that said to boil the mixture ...
2
votes
1answer
70 views
Substitute for vanilla caster sugar
I'm planning on making a lemon tart and the recipe calls for "100 g vanilla caster sugar". Over here (Netherlands) vanilla caster sugar isn't really sold in supermarkets, so I'm looking for a ...
0
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1answer
67 views
Shelf life of homemade self-rising flour?
I have a recipe that uses self-rising flour which is not available where I live, so I make my own by sifting all-purpose flour, baking powder and salt together. This has always worked fine.
In a few ...
4
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1answer
259 views
Why is gluten-free baking possible?
Maybe a silly question, but I've been trying to learn a lot of baking fundamentals and trying to understand specifically what makes a cake. Most explanations I've read are something along the lines of:...
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1answer
95 views
Baking chicken while respecting maximum olive oil temperature
I normally cook chicken on a pan with some olive oil (which supports a maximum temperature of 160C) but I am trying to bake on the oven instead.
I've found a recipe where some olive oil placed at the ...
4
votes
2answers
102 views
Good qualities of ovens/microwaves for baking cake
My aunt wants to start her own bakery where she is planning to sell different kinds of biscuits, cakes, and desserts. But she cannot afford to buy an industrial oven right now as she wants to start ...
12
votes
7answers
2k views
How can I portion out frozen cookie dough?
A friend's kid was doing a fundraiser, and I now have two 3 lb tubs of cookie dough. It's frozen, which is great on one hand because it keeps for so much longer, but...when I want cookies, it's a bit ...
1
vote
3answers
108 views
1 baking pan, dough for 2 loaves. What do?
I am making bread from this recipe for 2 loaves. The recipe calls for placing the dough in the baking pan and leaving it for 1 hour until the dough doubles in size (and contours itself to the pan).
I ...
1
vote
1answer
85 views
What causes the chemical taste in commercial bakery products?
Over the last 10 years or so, I’ve noticed a chemical taste in most commercial bakery goods (not packaged factory ones but rather the in-store bakery at a grocery store). It’s seems to be mostly on ...
3
votes
2answers
119 views
Is margarine necessary for my brownies?
I recently got a new cookbook and it recommends margarine for brownies instead of butter. I have never baked with margarine before and my brownies always seem to be fine, but this is the only recipe ...
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2answers
98 views
What is the difference between a lemon pound cake, a lemon loaf, and a lemon bread?
Cream Cheese Lemon Blueberry Pound Cake (http://www.thesugarcoatedcottage.com/cream-cheese-lemon-blueberry-pound-)
Lemon-lavender greek yogurt pound cake (http://www.bakeyourday.net/lemon-lavender-...
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1answer
81 views
Pears caused uneven bake - how to stop this?
I baked a gingerbread cake following a recipe which seemed fairly typical for gingerbread. The instructions included slicing a pear and pinwheeling it across the top of the batter. I ended up over-...
3
votes
1answer
178 views
Alternative Binding Ingredient for Sugar in Flapjacks? (British style)
First, I'm talking about oat bars not pancakes.
The basic recipe for these flapjacks is that you get some oats with a little flour and chopped nuts. Then you melt together butter, sugar and golden ...
4
votes
1answer
119 views
How much yeast is “1 Large Yeast”?
This recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons, but I can’t guess how much “large” is. I am also assuming ...
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2answers
90 views
Can frozen egg whites be used in a macaron recipe?
I put a few egg whites in the freezer a few couple months ago (frozen in an ice cube tray, then transferred to a freezer bag). Would they be viable for using in a macaron recipe (either French or ...
1
vote
2answers
116 views
Why are my cookies spreading too much? More flour?
My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothing seems to be working consistently. I'm ...
1
vote
2answers
96 views
Can I add cocoa butter to white chocolate chips to promote a smoother melt?
My daughter sent me a recipe for gingerbread biscotti which has macadamia nuts and then dipped in white chocolate. The recipe says to "melt according to the instructions on the bag". Well, there are ...
5
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1answer
146 views
Preserving sweetness during baking without sugar
noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at ...
3
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2answers
212 views
Plastic Bowl for Bread
Is it ok to let bread rise in a plastic bowl? I got rid of my glass and metal bowls because they were too heavy for me to lift.
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0answers
44 views
Parchment substitute
What can be used instead of parchment to line mini cheesecake pan(with removable bottoms, as parchment bends while baking unlike using parchment to line larger cheesecakes?
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1answer
71 views
Can acetate sheets be put in the oven? [duplicate]
I have tried lining mini cheesecake pan (with removable bottoms)in parchment paper, as I do with larger cheesecakes. The parchment paper bends in the mini version. Can I use food-grade acetate in ...
13
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4answers
2k views
What makes cake a Sponge Cake? And what doesn't?
I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake.
I know how to make a ...
6
votes
1answer
179 views
Why are sourdough crusts thicker?
I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I ...
1
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1answer
38 views
What kind of reaction when you combine sodium bicarbonate and sodium acid pyrophosphate?
Is it a single reaction slow raising agent?
It only activates when on a heat right?
My product is a Chinese fried dough known as youtiao...
And also going to add with ammonia bicarbonate
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2answers
116 views
Why using ammonia bicarbonate and baking powder for deep fried bakery product?
This is my main bakery product:
https://en.wikipedia.org/wiki/Youtiao
I have been importing the raising agents. But now I can't import anymore...
From my experience, the recipe used 2 kinds of ...
4
votes
1answer
2k views
Should I preheat glass and ceramic pans before baking bread?
I never bake a loaf of bread before and I would like to bake a no-knead bread. For your information, I have an electric oven, a glass and ceramic pans. Should I preheat the glass and ceramic pans in ...
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1answer
87 views
Stodgy crumpet-like crumb in overnight white
Over the weekend I made an overnight white loaf, methodology was something along the lines of the following:
Activate yeast in water, mix with the bread until well incorporated. Leave for 30 minutes.
...
