Questions tagged [baking]

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

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42 views

chocolate peanut butter pizzelles [closed]

chocolate peanut pizzelles I make chocolate pizzelles and want to make a chocolate peanut butter pizzelle however not sure how to add the peanut butter to the mix
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2answers
138 views

Preventing Warping when Roasting at High Temperature

I like to roast in a gas oven at 400F for extended periods. Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Sprouts at 400F for 60+ min (with stirring). ...
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196 views

Is it safe to bake dough in a microwave?

I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwave cooks moving water molecules. So what ...
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1answer
38 views

How can i bake multiple kinds of cheesecake at the same time in a spring-form pan?

I'm new to baking , so i was wondering how can i bake different kinds of cheesecakes in a spring-form pan at the same time? Example: i want to make NY cheesecakes with three different flavors in the ...
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2answers
3k views

How much can I change a NY cheesecakes recipe?

My sister recently started making NY cheesecakes (Baked) according to an online recipe she found. I assisted her in doing so, and every time I mentioned any kind of change we could make in the recipe ...
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2answers
118 views

Why are bread pans rectangular?

I assume it's so that heat from the oven can reach the core of the bread loaf within a certain amount of time, without over-exposing (and therefore burning) the top of the loaf. Is that the case, or ...
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2answers
110 views

How do I add a strawberry swirl to my cheesecake without cracks and craters?

I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone great with it other than I get a bunch of ...
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1answer
114 views

Should there be any problem cooling Mysore Pak outside a refrigerator?

I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, add one cup of sugar directly together ...
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1answer
48 views

Pumpkin pie recipe for 10 x 2 inch pan

Can I just double the Libby's recipe and bake the pie in a 10 inch by 2 inch pie pan. My Gran always used this pan but the recipe she used is unknown by us. I have been asked to carry on the tradition....
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3answers
3k views

Does milk make cakes lighter or tougher?

After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while others say it gives a more rubbery/tougher ...
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2answers
100 views

What ingredients can I add to no-knead bread to extend its life?

Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible, is not as pliable the next midday. I ...
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2answers
126 views

What's the point of the first action in double-acting baking powder?

Modern baking powder is basically always "double-acting". This makes a lot of sense compared to the older single-acting powder, since the gas formed during baking won't be removed by mechanical ...
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3answers
102 views

8x12 vs 9x13 for casserole dish?

Will I need to make adjustments for cook times on something like a casserole or lasagna if using a 8x12 baking dish instead of 9x13? Thanks
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0answers
23 views

Why do i get flat and crack french macaron tops [duplicate]

I have tried to make chocolate macarons several times now. Each time I get a flat cookie (no feet) with a cracked top. I've tried baking them at 325 as well as 300 F. Each time, around 4-6 minutes in ...
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1answer
121 views

What is an optimal way to make tandoori roti and naan in big green egg?

Big green egg (and other kamado style ovens) can be used for many kinds of different breads. What is an optimal way to bake naan and/or tandoori roti in an egg( large size)? Traditionally clay ovens ...
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5answers
8k views

Can a microwave oven cook chicken?

The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times. But the problem is, I am in Japan and I have a ...
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1answer
54 views

Sour cream pound cake

I have a recipe that calls for a Duncan Hines butter cake mix 4 eggs ½ cup sugar 1 cup Wesson oil 8 ozs sour cream. Cook in preheated oven 1½ hours at 300. I have made numerous cakes like this ...
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4answers
155 views

Does shaping dough require punching/folding it?

Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four ...
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4answers
5k views

Wood versus marble rolling pin 'performance'

Is there any reason that a marble rolling pin would perform 'worse' than a wood rolling pin? My roommates recently bought a visually appealing marble rolling pin; however, I've noticed a few problems,...
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0answers
39 views

Oat bran flour instead of oat flour

I bought Oat bran and ground it until flour consistency, I was wondering, can I use it as flour for baking? (pancakes, bread etc.) Same question for wheat bran flour as well. Thanks.
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2answers
139 views

sweet stones of Perosa

I saw pictures of some sweet buns that look striking, and I cannot find a recipe. The buns are described as "sweet stones of Perosa." Here is a picture of sweet stones of Perosa, and another of sweet ...
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0answers
49 views

Can you add rice flour to pastries to make them flakier?

The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing the time that the dough is handled to ...
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1answer
41 views

What gives the sponginess of a Chiffon Cake?

I tried baking this receipt and followed the instructions https://www.youtube.com/watch?v=nYQ5uc6plCs The cake turns out ok but it's not a sponge like shown, its a bit more compressed and droopy. Any ...
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2answers
83 views

scaling of kneading when scaling bread recipies

I usually make a pizza dough for 3 pizzas, from 500g flour, but once I made a double sized portion, with doubling everything in the recipe and I was not totally happy with the result. Since then I ...
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1answer
65 views

Ascorbic Acid (Vit C powder) with Baking Soda = Single Acting Baking Powder?

For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It's been fairly successful. I would like ...
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2answers
150 views

Parchment paper around a cheesecake?

I recently made a pumpkin cheesecake in a springform pan. The instructions say to run a knife around the outside immediately after removing the cake from the oven, and then allow it to cool to room ...
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1answer
573 views

Is this a Confectionery Ganache frame?

I have been trying to search for this device for days. I’ve used the terms “dough rolling frame, caramel ruler, confectionery frame, ganache frame, adjustable ganache frame, dough leveling frame, ...
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1answer
136 views

How to check on something baking in oven

Whenever I bake something, I am afraid of opening the oven door because I think heat/hot air/steam will escape. For example, today I made baguettes with a water source at the oven bottom. When I ...
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2answers
105 views

Baking Powder, Baking Soda, and Yeast

I've read one cook say, "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, ...
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0answers
78 views

Bread machines and low altitude my bread won't rise!

I am experienced in baking; I am 65 years old and been baking and cooking for a while, but this problem has got me going crazy. I have recently purchased two new bread machines; one is a Sanyo brand ...
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3answers
286 views

Why is my cake rising sideways while baking?

Here is what my cake looks like: I'm using the following ingredients to make the cake: 1 egg wheat flour milk some kind of flavour essence like vanilla essence pinch of baking powder pinch of baking ...
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1answer
116 views

Reheatable pizza dough

Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or how can I tweak the recipe for a ...
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1answer
65 views

Baked Red Potatoes cooked skin up or down (crisped results wanted)

Should red potatoes that are quartered be cooked skin up or down in the oven? (Oiled!) Hoping to get delicious crisped results!
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2answers
98 views

Teaching Bread Making to a young student- need new reasources [closed]

Hi Seasoned Advice Forum Members I am a semi experienced Artisan Bread Baker. I am currently teaching a 9 year old boy the basics of bread making and would like to see if anyone has any suggestions ...
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1answer
94 views

Ways to Make Matcha Powder Less Bitter in Baking?

I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone ...
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2answers
119 views

How long after the expiry date can I use Chipits Skor toffee bits

The expiry date is 10.2015. Are they ok to use or should I throw them out ?
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1answer
107 views

Using beef fat for baking

I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thinking of using a simple shortbread-style ...
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0answers
84 views

Will adding whole wheat flour make cookies as chewy as using high gluten flour?

I don't have bread flour or gluten and I want to bake choco chip cookies with a chewy texture and hard crust outside as well as inside. Can I use plain flour and add some whole wheat flour to it to ...
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2answers
136 views

How to bake baking soda to produce sodium carbonate?

I'd like to make sodium carbonate for ramen noodles. The instructions on the web however vary greatly. One source says to bake baking soda at 350 degrees for 2-5 hours. Others say 250 degrees for an ...
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1answer
46 views

How can I use left over crumble topping?

I like making fruit crumbles, and I like fruit crumbles, but I have a problem... I always make the crumble topping by estimating quantities, adjusting the ingredients until I get the consistency I ...
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2answers
494 views

Difference between types of yeast

While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinary differences between all the types of ...
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2answers
105 views

When dissolving natural organic yeast in water, is it supposed to bubble?

When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
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2answers
91 views

Swap for Cake Margarine in the U.S.?

A Great British Bake Off question! I'm interested in making a show-stopper cake (recipe) and it calls for "Cake Margarine" which is not available in the U.S. What is the equivalent that I can swap ...
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0answers
54 views

Why is my Nougat Grainy/Sugary and not setting?

I made my Nougat (first time ever) 2 days ago. It's not setting and tastes grainy/sugary - plus now I can't get it out the glass dish which I sprayed. Here is the recipe I used: 500ml sugar 200ml ...
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1answer
135 views

Pizza browning agent substituting proportion

I've been learning how to make pizzas. In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 453 grams of flour, he uses 9gm of ...
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2answers
104 views

What is the minimum time home baked bread should be left to cool before eating?

I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why should I let bread cool before slicing and ...
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1answer
151 views

What is “White Moist Sugar”?

Looking online at a copy of Mrs Beetons Book of Household management and I came across a recipe that called for "White Moist Sugar". https://en.wikisource.org/wiki/Page:Mrs_Beeton%...
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2answers
61 views

What is the most effective method to prevent a soggy shortcrust quiche base?

I have seen two methods to counter this. One is the traditional way of pricking the base with a fork, then blind baking at 200C with weights etc. for 10 minutes, then giving an additional 5 minutes ...
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3answers
633 views

Baking with Whey Protein

I wanted to experiment with baking with Whey Protein and I found recipes for baking online. I was wondering if any whey protein off the shelf can be used? Or do I need to find a specific type of ...
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1answer
62 views

What would happen if I made angel food cake with whipped cream instead of whipped egg whites?

I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leavening power more or less (or maybe even the ...