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Questions tagged [baking]

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

1
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0answers
10 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 ...
2
votes
3answers
2k views

Does acidity negate double-acting baking powder?

As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no ...
0
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2answers
48 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 ...
22
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5answers
112k views

When to use convection/fan bake vs bake

Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? What effect does each have and what are the advantages and disadvantages of both?
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 ...
1
vote
2answers
79 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 ...
3
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2answers
95 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.
1
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2answers
100 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 ...
0
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1answer
65 views

Can acetate sheets be put in the oven?

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 ...
4
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0answers
85 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 ...
0
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0answers
38 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?
3
votes
1answer
64 views

When to add eggs in brioche?

I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a very long kneading time. Should I ...
1
vote
1answer
34 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
9
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8answers
36k views

Egg replacer for bread dough?

I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
4
votes
0answers
95 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 ...
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 ...
1
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1answer
62 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. ...
0
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0answers
35 views

Cracked Cookies

I've been having problems when I bake cookies. I place them in a metal mould and it always ends up having cracks during and after baking them. The cracks does not look nice and the cookies does not ...
2
votes
1answer
13k views

I forgot to add butter to my cupcakes but they were ok - why?

I made some chocolate cupcakes and for some reason totally forgot to add the butter. The mixture was like muffin batter so I didn't twig until they'd cooked and looked smaller then usual and more ...
21
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14answers
202k views

How can I get my bread to be more fluffy and less dense?

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
2
votes
1answer
123 views

How do you know if your starter is powered mainly by yeast or bacteria?

One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)? I've been ...
1
vote
2answers
183 views

How to bring eggs to room temperature fast while baking?

Some recipes call for eggs at room temperature. How can I bring the egg to room temperature quickly? I have seen suggestions to place it in hot water for five minutes, will that affect the texture of ...
2
votes
1answer
89 views

How can I bake Cannelés more evenely with a big silicon pan?

I purchased this cannelés pan which lets me cooks a whopping 77 mini cannelés at once. I have tried it multiple times, with multiple recipes but no matter what I try, I have this result: The outer ...
3
votes
4answers
19k views

baking time versus number of items in oven

I doubled a recipe for apple cake, and filled two 13x9 pans. Into the 350F wall oven they went. Recipe estimates 50-60 minutes. 60 minutes later, probe comes out pretty damp, and cakes are more than ...
1
vote
3answers
99 views

Recipe interpretation

I've been following a recipe, and two things confuse me. One is the "what" for most steps, and the other is a "why". The recipe is here. But look at the steps, which I've abbreviated here to save ...
1
vote
2answers
109 views

Banana bread edges are burnt, top and middle is underdone

I use a recipe from Food Network for banana bread, no modifications. I bake it in a glass pan which has a nonstick coating on it (I think it's an Anchor Hocking pan). Every time I make it, by the time ...
0
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1answer
28 views

Temperature of Electric Fan Ovens

In an electric fan oven when cooking a specific recipe at a given temperature should that oven reach that temperature given the 20deg. difference between that and a conventional oven? I bought an oven ...
1
vote
1answer
36 views

What way to incorporate sugar into dough for millefeuille is better?

Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, ...
0
votes
0answers
34 views

Butter Cookies that never rise

Why is it every time I bake butter cookies they never seem to rise that well? Even when following recipes from credited sources, they never seem to plump well.
6
votes
5answers
42k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
1
vote
4answers
8k views

How to make softer biscuits?

Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is quite hard, and you would like to have a ...
1
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1answer
75 views

can i use candiquik in baking recipes?

I was gifted a ton of candiquik, which I thought was baking chocolate. However, after looking over the package, I learned that it is a candy coating. I checked out the product FAQ and learned that I ...
5
votes
0answers
114 views

salamande(?): name of bread

Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like french. But I don't know its exact name....
3
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0answers
44 views

Donut-style Glaze Cracking

I make a baked flat cinnamon roll style pastry that I glaze with an icing-sugar based donut-style glaze I've created applied hot on the baked product. Only sometimes when the glaze has set, some get a ...
0
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1answer
37 views

Fan oven temperatures

I have had installed two new Neff top of the range ovens. My question is : if you cook cakes in a fan oven at 20 degrees less than you would in a conventional oven ie 170 instead of 190 (as instructed ...
10
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3answers
2k views

Freeze dried blueberries vs frozen blueberries?

What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
5
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12answers
92k views

Baking cakes in the Microwave ovens as compared to Electric ovens

Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial differences found among cakes baked in ...
1
vote
2answers
500 views

Can I use amaretti cookies in a cheesecake crust?

I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter ...
1
vote
0answers
23 views

Uniform white chocolate panna cotta

Everytime I try to make white chocolate panna cotta, the chocolate rises to the top while setting. Once completely set, I end up with a layered panna cotta with the white chocolate top and the cream ...
23
votes
24answers
96k views

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
7
votes
6answers
40k views

Baking chicken - temperature vs time

I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin is not crunchy ...
0
votes
1answer
89 views

Can I bake 2 cakes at a time on 2 different shelves in my oven toaster grill?

I have a 45 liter capacity oven toaster grill, with 3 rack levels. Can I use the 2 shelves at a time, to bake 2 cakes simultaneously?
8
votes
4answers
154k views

Can I refrigerate bread dough after the first rise and bake it later?

I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
3
votes
0answers
35 views

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
1
vote
0answers
73 views

No Demerara sugar

I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown instead. I think soft has more ...
0
votes
1answer
60 views

what is the time difference by pounds to slow cook pork ribs?

I have to cook 6 racks (about 16lbs) of baby back ribs (packs of 3 from Costco). I can't find anything on the internet about how to adjust for time when cooking. I plan on a cooking temperature of ...
0
votes
1answer
630 views

Oven temps for cooking in enameled dutch oven

What is the temperature needed to bake 1.5 lb boneless pork chops with 2 potatoes and mushrooms in an enameled dutch oven and for how long?
3
votes
2answers
21k views

Baking batter-covered chicken instead of frying?

Yesterday I made Sweet Chicken according to this recipe: ding! It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But ...
2
votes
0answers
80 views

My homemade sourdough bread tastes bitter after letting it stay for one day

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good. Now, I'm in the stage where I can ...
0
votes
1answer
119 views

Olive oil instead of peanut oil to air fry potato?

I’m allergic to peanut oil, can I use olive oil for baking potatoes in a power air fryer oven elite