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Questions tagged [baking]

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

0
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2answers
162 views

Plum cake recipe

After all its a Christmas month so I wanted to something different so tried to do plum cake. But that ended up really mess. I got the recipe from blog did some variations to that but the cake ended up ...
5
votes
1answer
149 views

Can I make a sweet hot water crust pastry?

I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wanting to attempt is a Christmassy Hand raised mince pie. My ...
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1answer
46 views

How do I prevent mini cheesecakes from stick in muffin pan

I am going to be making some cheesecake in a square muffin pan (pictured). I am planning to make crustless cheesecake. Just eggs, cream cheese, and sugar. How do I ensure the mini cheesecake come ...
1
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1answer
63 views

Glucose in sweet bread?

I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioche type bread? Perhaps as part of ...
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1answer
47 views

Reference for Hydration Levels

I'm trying to find out how to compute the approximate hydration of my dough. I'm not sure what the hydrations are for the following: Butter Margarine Evaporated Milk Buttermilk Heavy cream Any ideas ...
0
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1answer
53 views

How to Avoid Soggy Chopped Nuts in Baked Goods

I avoid putting chopped nuts inside quick breads because they tend to result in a soggy texture, not crisp as nuts should be. (I think it's less of a problem in cookies.) I'd like to hear how others ...
0
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1answer
354 views

How do I cook frozen fish in microwave? [closed]

I have no baking oven. How can I cook frozen fish in a microwave oven, and how long will it take to be ready?
1
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1answer
36 views

Sweet roll dough

My dough was really pourable even after raising ! I added a lot more flour to be able to handle it ! I have made this before , what did I do wrong ?
2
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1answer
515 views

Too much butter in pie crust

My pie crust does not look right . I put in one and one half cups of butter instead of one and one half sticks. I’ve already added the liquid. Can it be saved?
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3answers
385 views

How to bake cake in pressure cooker instead of microwave?

I have tried many time to bake a cake using pressure cooker,but every time it was not baked properly sometime it became very hard and sometime it will not baked overall,i am not getting that how to ...
1
vote
1answer
139 views

How can I make cookies less dry and crumbly?

I have made these cookies once before. I stuck to the recipe and really liked the flavor, but found that they were very dry and crumbly. I would like to make them again with better results. Looking ...
1
vote
1answer
374 views

Using baking strips vs. submerging in a water bath

I've just recently become aware of baking strips, which are strips of fabric submerged in water and wrapped around a baking pan to reduce the heat transfer to the sides of a cake, preventing the sides ...
-1
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1answer
100 views

Potato chips lose crunch and taste within a week

We make potato chips commercially, but they lose crunch and taste within 7 days. How can one delay or prevent potato chips from losing their crunchiness and taste?
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1answer
71 views

How long to bake a pre-baked ham?

I was given a 3 oz pre-baked ham. I do not have an internal thermometer. As I have never baked a ham before, can someone please tell me how long I need to bake it? Thank you!
7
votes
1answer
97 views

Ideal Coffee Grind for dough-like recipes

Is there an ideal coffee grind for culinary (i.e. actual food, not beverages) use, particularly in dough? More particularly, when the coffee is the main ingredient (in matters of flavor)? What ...
4
votes
2answers
563 views

How far ahead can I bake puff pastry?

I’m hosting a party at our home in a couple weeks, cocktails and appetizers. I have a recipe I like for little meatballs in puff pastry. I was wondering if I can bake them all ahead of time and keep ...
0
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1answer
68 views

Difference between cooking apples and eating apples

What is the difference between cooking apples and eating apples? With so many varieties of apples to choose from, how to choose the apples that are suitable for baking and cooking.
1
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1answer
91 views

Storing dry yeast in freezer?

Is it true that storing dry active yeast in the freezer helps to retain its lifting power? How long can it be stored this way?
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2answers
184 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 ...
1
vote
1answer
49 views

Baking more than 1 cut of meat at same time? [duplicate]

I am cooking 4 stuffed pork loins on the same rack in a 350 degree oven. Cooking time in recipe is 90 min. (Based on 1 meat portion) Does cooking time change for 4 ?
4
votes
2answers
239 views

Why doesn’t my gas oven cook well?

I have a gas oven, and I use an oven thermometer. Even though I cook at the correct temperatures, it takes significantly longer to cook than recipes say, sometimes even double or triple the cooking ...
0
votes
1answer
323 views

What are the basic tricks to prevent the bottom layer of cake from burn when making it without an oven?

I have tried making a cake without an oven, but the bottom layer of the cake burned. How can I prevent my cake from burning at the bottom?
2
votes
1answer
498 views

Puff Pastry wet / gummy on the inside

I've been practicing puff pastry turnovers from scratch (doing the whole chill and turn method with 6 turns) and have had some issues. The first time I did it -- it turned out well. Was able to fill ...
2
votes
4answers
1k views

Can i use vegetable oil instead of butter in cookies?

I have a recipe of cookies in which butter is used. Can I use oil as a replacement for butter? Would it affect the taste of the cookies? If I were to use oil as a butter replacement, what quantity ...
1
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1answer
156 views

Can I substitute…whole wheat for all-purpose flour for baked goods?

If we do any kind substitution in between whole wheat and all purpose flour, then what will be the effects on baked goods?
7
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2answers
3k views

Parchment vs baking paper

Is parchment paper different from baking paper? If so, how?
2
votes
1answer
135 views

I love palm sugar, when can I bake with it

I am a huge fan of Palm sugar and have taken to substituting a bit of it into some of my baking recipes. However I have been hesitant to involve it too much in certain steps of the baking process like ...
1
vote
1answer
366 views

How much oil do i use in place of butter in a cake?

I have a cake recipe which use butter in cake.But, i want to use oil in place of butter.So, how much quantity of oil is used in replacement of butter.According to recipe 10 tablespoon butter is used ...
0
votes
1answer
159 views

Can we use baking powder instead of activated yeast for making pizza dough?if yes than in which proportion we can use it?

Can we use baking powder instead of activated yeast for making pizza dough wouldn't it effect the recipe?if yes than in which proportion we can use it?
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votes
1answer
254 views

How do i make frozen pizza crispy and what temperature is required?

I want to know that how i make frozen pizza fresh and crispy.And what temperature of microwave oven is required for this purpose?
1
vote
1answer
651 views

How do i cook pizza dough before adding toppings?

As we know, normally pizza dough is cooked after adding toppings to it. I want to know how I can pre-bake pizza dough, before adding toppings. I find that sometimes pizza dough is not cooked properly ...
0
votes
1answer
40 views

what is a required temperature of water for foaming of yeast??

What is the exact temperature of water for the foaming of yeast while baking because when i use cold it is does not activated similarly on hot water.
0
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1answer
672 views

How can i convert all purpose flour to bread flour?

Sometime I want to cook something that requires bread flour, but bread flour is unavailable. I have all purpose flour. How can I convert it to bread flour?
2
votes
1answer
361 views

How do you test a cake or brownie with a toothpick?

When it comes to the toothpick test for checking cake and brownie doneness, where do I poke the toothpick?
0
votes
0answers
21 views

How do I need to alter a recipe if I am using a convection oven? [duplicate]

How do I need to alter a recipe if I am using a convection oven as if a recipe calls to use a regular oven? Do I need to alter the recipe or there would only be the differences of baking time/...
-1
votes
2answers
166 views

Does cooking or baking with honey make it toxic?

I've heard that cooking honey or baking with it makes food or baked products toxic.If it is true,then how can we use honey while baking cookies or cakes that does not affect the quality of these?
3
votes
1answer
189 views

How can I keep brownies from sticking to the pan?

Whenever I bake brownies they stick to the pan. Is it because I don't use a non-stick pan, or is this related to the thickness of batter? Maybe there is some other reason.
3
votes
1answer
1k views

Using whole eggs versus egg whites only [duplicate]

I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour cream and more flour but I’m making a chocolate version ...
5
votes
1answer
1k views

Do pies baked in disposable pans turn out okay?

Do disposable pans affect the quality of pies baked in them? I'm worried that using a disposable pan may adversely affect the end result.
1
vote
1answer
3k views

How can I fix my grainy buttercream?

I have made this recipe for buttercream: https://addapinch.com/perfect-chocolate-buttercream-frosting-recipe/ It includes powdered sugar, cocoa, butter and vanilla. I made it according to ...
3
votes
3answers
373 views

Getting some rum into a commerical fruitcake

I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving ...
1
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1answer
80 views

How to convert cooking times

So a reacipe for mochi balls says to have the shiratamako mixture in the microwave for 1 minute, but i don’t have a microwave, i have a toaster oven. So basically ; 1 minute microwave=__minute(s) in ...
1
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2answers
422 views

Softened butter vs over softened butter

Many baking recipes call for “softened” butter. What is meant by term "over softened", as in many places it is written that " over softening causes flat cookies or hard dough" etc. Isn't softening ...
1
vote
0answers
19 views

Sour Dough Wet Dough [duplicate]

I have made many loaves of bread, but I just got my starter done for my first Sour Dough loaf. I’m following a recipe to the letter, and am now in the kneading phase, my question is that the dough is ...
4
votes
1answer
281 views

Bread crust separated from interior

I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...
3
votes
2answers
515 views

What property does rice flour add to a shortbread recipe?

I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...
0
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2answers
91 views

Sugar substitute for cake recipe

I ran out of granulated sugar for a cake recipe. Will XXX sugar, or another sugar/sweetener be a good sub? I also have brown, turbinado, and splenda.
2
votes
2answers
151 views

Why do my cake gets hard after baking?

When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed: 2 cups all-purpose flour,...
5
votes
2answers
2k views

Puff Pastry vs Pie Crust

I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html Recently I made some rough puff ...
2
votes
2answers
631 views

What makes pie dough sticky?

I am using this recipe Serious eats pie dough Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out sticky. I tried adding flour but to no ...