Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
6
votes
3answers
119 views
How to achieve a super leavened cake as the Pierre Herme ones?
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
2
votes
2answers
46 views
Should pressure only be applied at the top of a pastry bag?
I was using a pastry bag for the first time today, and used both hands to squeeze the frosting out, applying pressure on the side and at the top of the bag. My friend said it's better to only apply ...
2
votes
1answer
29 views
Biscotti with chocolate drizzle in batter
I make biscotti. I want to introduce chocolate — not chips, but melted chocolate — drizzled through the dough without turning it completely into chocolate. Any suggestions on how to do this?
1
vote
0answers
62 views
Sponge Cake vs (UK) Angel Cake: what's the difference
Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose.
Now, a pound cake is butter+sugar, then eggs, then ...
2
votes
0answers
50 views
What to do with wet sourdough mix which was left to proof 10h?
I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
-1
votes
0answers
41 views
How to make a fat croissant?
What is the secret to making a fat croissant? I'm talking the kind they sell at artisan bakeries like Tartine or Babette's, where they're nearly as tall as they are wide.
3
votes
1answer
52 views
Can I freeze rolled out pie dough
A typical pie dough recipe (such as this one) asks to:
Mix the dough.
Make a couple thick disks.
Put the thick disks in the fridge 30 minutes to couple months in the freezer.
Remove thick disks, let ...
1
vote
0answers
50 views
No Knead Bread comes out a tad gummy only in the center
I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water.
I let it rise overnight or at least ...
27
votes
7answers
5k views
What to use instead of cling film to wrap pastry
I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry in cling film to let it rest in the ...
1
vote
1answer
102 views
How to make cookies crispy?
I'm looking to make very crispy thin, light, airy cookies. Kind of like dog-treats but for humans.
What makes some cookies chewy and other "snap"? What makes cookies "heavy"?
0
votes
1answer
58 views
Can I turn a betty crocker angel cake mix into a normal sponge?
I have a betty crocker angel food cake mix and we don't like the texture. Our usual box cake mix is the French vanilla which is super tasty and light and white. We love this mix.
My question is: can ...
0
votes
1answer
64 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
3
votes
0answers
33 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 ...
-1
votes
1answer
64 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.
4
votes
0answers
53 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....
3
votes
2answers
219 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
vote
1answer
93 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 ...
3
votes
2answers
106 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 ...
1
vote
1answer
61 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?
2
votes
2answers
79 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.
0
votes
1answer
58 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 ...
2
votes
1answer
63 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
votes
1answer
78 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
votes
1answer
139 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
104 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
116 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
93 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
87 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-...
0
votes
2answers
61 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
votes
1answer
101 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
133 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
votes
1answer
97 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
84 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
83 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
80 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
votes
1answer
70 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 ...
5
votes
1answer
272 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:...
0
votes
1answer
99 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
105 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
126 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
89 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
144 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 ...
1
vote
2answers
124 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-...
1
vote
1answer
82 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
185 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
131 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 ...
1
vote
2answers
100 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
129 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
103 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 ...
