Questions tagged [baking]

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

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1answer
38 views

How to avoid excessive steam build up in oven

When cooking things like a whole chicken or chips (fries) my oven builds up a lot of steam. So much that it comes out as a huge cloud when opening the oven door. I think this leads to a lack of ...
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2answers
59 views

Shortening substitute that can prevent gluten growth?

Is there a shortening substitute that can also prevent gluten growth?
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1answer
228 views

What could the dough of this cookie be made of?

After repeatedly eating what I consider the most delicious cookie I have ever eaten, my wife soon became frustrated trying to replicate it. So I am reaching out to gather ideas. This is the cookie, ...
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2answers
1k views

Can pumpkin pie be made apple pie way?

If I put thinly sliced raw pumpkin between two pie crusts, will the filling be cooked enough by the time the crust is golden?
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3answers
60 views

Bread: Hydration change for making Wholewheat bread with oats

I make 100% whole wheat bread with 80% hydration. I want to experiment by replacing some whole wheat with oats. How should I change the hydration level? I replaced 50% whole wheat with oats and made ...
3
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1answer
206 views

Does boiling water deactivate malt enzymes?

Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combination of malt+regular flour with boiling water in a 1:...
3
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1answer
131 views

Pie crust too soft to put in pan

My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it ...
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3answers
73 views

Substitute clarified butter with sunflower spread

Background I am making a sweet recipe of Baklava, which calls on ghee or clarified butter. So the butter substitute would be used to paint on the layers of filo pastry before baking. My problem When ...
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1answer
72 views

Can I use liquid-form sugar to replace powdered-form sugar in meringue or sponge cake?

Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I make often and I always put less sugar ...
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2answers
1k views

safety of using chamotte stone from hardware supplies store for baking

Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone. I didn't want to buy a dedicated Baking ...
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1answer
154 views

Using both whipped egg whites and egg yolks vs whipped egg whites only?

Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipped egg whites only, and would it make a ...
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0answers
55 views

Cocoa butter crystals in chocolate frosting

We have been making a chocolate frosting recipe for 15+ years. At it's best it is creamy, smooth, fudgy, and stays a beautiful, spreadable consistency at room temperature. We make it in a batch that ...
4
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1answer
64 views

Using muffin/cupcake pan for basque burnt cheesecake

I've seen images of regular cheesecake (crust + filling) baked in muffin tins, Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan? Here's the pan I'd like to use, each ...
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1answer
115 views

Why is my cupcake brownie like?

I’m exploring different recipes and tweaking a few things to make a result I’m happy with. I finally found a perfect ratio for a vanilla cake but when I tried to alter it to chocolate I got a very ...
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3answers
211 views

My oven seems to cook the outside faster than the inside

I'm not in any way any kind of good cook, I just eat a lot of chicken breasts. I used to have a bargain basement janky gas oven that I would run on full heat, and I would put a Costco precooked frozen ...
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2answers
112 views

How do I best cut florentines from a finished (baked) baking tray?

I have baked a tray of florentine pastry, and I have spread chocolate on it (dark and milk). It's about 35 x 35 cm. Now I'd like to make cookies out of it. I know recipes say to cut the pastry when it'...
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2answers
98 views

help understanding this recipe gluten free and vegan

The recipe is: 75g nut flour 55g rice flour 1g xantham gum 100g water 120g coconut sugar 30g coconut oil 20g cacao 1g salt 6g cake yeast 10g vinegar 125g sweet potato I don't understand how this ...
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1answer
264 views

Adding fresh fruit to a non fruited banana bread

I have a banana bread recipe that I love. I want to add other fresh fruit and nuts or chocolate to it. Do I need to adjust the other ingredients to take into account these additions?
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1answer
155 views

How to lower the melting point of a specific chocolate?

I want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I attempted to use them to make chocolatines ...
5
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2answers
1k views

What should I do if I forgot to dry fries before baking?

What should I do if I forgot to dry off my fries before putting them in to bake? And now they're seasoned and oiled up.
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2answers
70 views

How to convert Ring Cake to Square Cake

I have a baked chocolate ring cake, but I want to convert it to a square cake. How I can do it?
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1answer
132 views

Fresh ground chorizo

If I am using ground fresh chorizo in an oven baked dish with chicken, do I need to brown it on the stove top first?
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2answers
78 views

egg-wash role in having soft bread buns

As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered me a bit was the smell of the egg-wash ...
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4answers
177 views

Oven features required/desirable for baking bread at home

I am considering to buy a new built-in electric oven for my kitchen because the old one does not have top or bottom heat (believe it or not). I regularly bake heavy rye bread (e.g., of the Danish kind)...
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3answers
2k views

Letting batter with baking soda wait before adding into the oven

I want to bake a cake with 3 layers, but I only have one baking pan and thus I will have to bake them one by one (already thought about making one big cake and dividing it into 3 parts but I pref not ...
2
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3answers
251 views

What is a stem pan?

I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook in stem pan approximately 1 hour, 10 minutes”. Searches ...
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1answer
62 views

How to make a meringue cake layer that is not cracked?

I have been trying for some time to make a meringue cake layer (like for Pavlova, but flatter, thinner) and I have not had any luck. The recipe I use is 50 grams of sugar per one medium egg white, and ...
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0answers
39 views

Researching Bao-overnight proof

Researching bao for overnight proof. I made the recipe with instant yeast and baking powder. The yeast is still the primary leavening agent in the recipe (1.5 tsp yeast to 1 tsp baking powder). My ...
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0answers
44 views

Adding xanthin gum to regular flour containing gluten

I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough. Will adding xanthin gum provide any additional improvements to the texture when using ...
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1answer
86 views

What is the purpose of adding baking powder to a recipe that contains yeast?

Example, this recipe: https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-traditional-cypriot-tahini-pies/article25201735/ In addition to yeast it calls for a small amount of baking ...
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0answers
45 views

Brownie batter left out [duplicate]

I had my brownie batter in the pan to bake, put it in the oven for 5 minutes, then had to take it out due to an emergency. I left it out for about 2 hours before I got back. I then put it in the ...
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2answers
72 views

Margarine vs vegetable oil in baking

Since the ingredients of margarine tend to be vegetable oil hydrogenated to be firm, is there any point in using it over vegetable oil in baking where it will be melted into liquid anyway? Same ...
2
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1answer
54 views

How long can flour dough sit on counter?

I'm making flour tortillas with all purpose flour, butter, water, and baking powder. How long can the dough sit on counter?
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1answer
77 views

Cookies end up with a wavy bottom

My baking papers seem to absorb water a lot. Whenever I bake cookies with a bit wet batter such as lady fingers or cat's tongue, my cookies end up with a not flat but wavy bottom. Is that because of ...
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1answer
137 views

How do I make a cookie with a cream filling (similar to an Oreo filling)?

I want to make a cookie stuffed with the cream filling you find in an Oreo. I've seen a few cookie sandwich recipes that use a filling made with butter. My question is, since this filling will be ...
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2answers
120 views

How can I make sweet potato fries soggy?

I ordered from a local restaurant recently, and their sweet potato fries tasted so similar to what I remember regular fries tasted like. I decided that I'm going to try and make them myself, however, ...
3
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2answers
2k views

What causes dough made from coconut flour to not stick together?

I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a ...
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1answer
77 views

Baking German white bread rolls

While searching online for a recipe, I found this YouTube video: How to bake 4k german white bread and followed the recipe (in the description): German White bread (Berliner schrippe) Ingredients for ...
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0answers
70 views

How do you make buns hollow inside for filling? [duplicate]

Chinese and Korean filled buns are my family's favorite. I've succeeded in making soft breads but never know how to make the buns hollow to inject a cream inside. I know that some recipes simply put ...
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1answer
52 views

Using decorative loaf pans

I bought a really nice loaf pan based on the picture on a magazine cover. It is a Bundt harvest loaf pan and the bottom is molded into the shape of fallen leaves, a pumpkin, whatever. But that is ...
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1answer
79 views

How long to cook syrup for Baklava?

I want to make Baklava, but I do not know how long to cook the syrup for. Some websites say 4-5 minutes, some say 20 minutes, and I am clueless... I am using an 8x8 pan, 7 oz of white sugar and 7 oz ...
0
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1answer
44 views

do I need to adjust the cooking time for a pound cake baked in two separate bundt pans instead of one regular tube pan?

one pound cake recipe baked @300 degrees in tube pan for 1 hr 20 min same pound cake recipe baked in 2 bundt pans n Need to know if I need to adjust the cooking time
3
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1answer
91 views

What's the kind of cake that have liquid frosting that drips when you open the package?

I've seem videos of such cakes where the frosting is in molten/semi-liquid form sitting on top of the cake, and held up by packaging (usually a piece of hard plastic wrap around the cake). Upon ...
3
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1answer
70 views

Baking in a salt crust: What type of fish?

I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or with a (gilt-head) sea bream and was ...
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1answer
92 views

Which is better to use baking soda or baking powder for making cakes?

I'm confused. I would like to know which is better to use: baking powder or baking soda for making cake. Or which is best for what recipes.
2
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1answer
205 views

Why not use cornstarch instead of flour for pastries?

If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour? What would happen if I tried to make a cake or pastry ...
1
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1answer
59 views

Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me

I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, ...
3
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2answers
34 views

How to make cake like almond squares into fudgy like Squares?

I made Almond Paste Squares that turned out delicious, but too cake like for what I wanted. The recipe had these ingredients: 1 C butter, softened; 1 C flour; 2/3 C sugar; 1 tsp baking powder; 3 eggs....
3
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1answer
97 views

How to bake extra turkey legs along with a whole turkey?

I have bought 4 Turkey turkey legs that I would like to serve at the same time as the rest of the turkey. I am baking the turkey. At what point in time during the baking do I add the additional ...
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1answer
80 views

I want to halve a cream cheese cake recipe, how do I adjust the pan size, so I can keep the same cake height?

I found a 9 inch cream cheese cake recipe I want to try for 12-15 people and I want to halve the quantities. How do I adjust the temperature, baking time and pan size? Thanks 🙂

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