Questions tagged [baking]

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

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0
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1answer
599 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?
3
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1answer
75 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 ...
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0answers
304 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 ...
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0answers
139 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 ...
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1answer
145 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
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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.
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1answer
63 views

Schichttorte; a 20 layer German broiled cake [duplicate]

I am making the cake named above, which I found on a British baking site. It call s for 5 1/2 oz of reg flour-sifted, and 2 1/4 oz of sifted corn flour. ? Does anyone know if this recipe in this ...
4
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3answers
158 views

How to “Sponge” in “Sponge and Dough”?

I'm trying to improve my bread making and have read about the sponge and dough method. From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add ...
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1answer
82 views

the oil I put in cake mix is old

The oil I used in a cake mix was old & made the batter taste like old oil. Is there a salvage or is it ruined?
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2answers
169 views

How to make bun with my oven

The electric oven I have, Its maximum heat is only 250 Celsius. If I wanted to make a bun in it, How to preheat? & How much time I have to heat? & how many Celsius to heat?
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1answer
43 views

Scalloped potatoes and oven fried pork copsihave scl

I have scalloped potatoes that need to cook at 450 for 25 minutes and ocean fried pork chops that need to cook at 425 for 25 minutes. How much longer will scalloped potatoes need to cook at 425?
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2answers
150 views

What is this bread making technique called?

I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding with the rest of the incorporation of ...
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0answers
88 views

How to make rolls airier and crustier?

I'm working on a bread roll recipe that's 66% water (it's wet, but I'm still able to shape into rolls), 4% powdered skim milk, 1.8% ADY, 1.6% salt, 10% sugar, and 8% shortening. I divide the rolls ...
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2answers
105 views

Can fresh citrus juice be reduced to concentrate flavor?

Does reducing fresh citrus juice increase its flavor and will the flavor be damaged if it is reduced too far?
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1answer
49 views

How to use a preferment / poolish? Cake vs ADY?

I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor. According to https://food52.com/blog/17140-preferments-and-how-to-adapt-any-...
5
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2answers
82 views

Quick breads in foil pans

When cooking quick breads in foil pans should they be placed on a cookie sheet or set on oven rack?
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1answer
88 views

How to make crescent rolls soft and fluffy?

I have tried a couple of times to make my crescent rolls light, soft, and fluffy, but I have not managed to achieve that yet. They turn out a bit too heavy. My guess is that the dough is too sticky, ...
4
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1answer
119 views

How to make Brie En Croute less rich/cheesy?

I prepared Brie En Croute using 1/2 of a 16.9oz/480g round of Brie and a single layer of frozen puff pastry dough. I also added a few dollops of apricot preserves inside. When wrapped, the pastry ...
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1answer
73 views

I want to make normal sandwich bread. What's the yeast called in an Italian supermarket?

I'm going crazy because Lievito Madre won't raise (half whole grain / half white wheat 00) my dough. Which yeast should I buy in Italy to finish with normal sandwich bread?
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1answer
83 views

Top of Dough “Cracked” During Cold Rise - is it bad?

I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See: Is this normal? Or symptomatic of a problem? I used a glass bowl and covered it with ...
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1answer
86 views

Refrigerated sugar cookie dough

If my sugar cookie dough has been in the fridge for a few days how long should it sit out before I attempt to roll it out?
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2answers
237 views

Does Sugar Cook Eggs?

There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water. I was watching The Try Guys ...
0
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1answer
237 views

What happens to yeast in bread after it dies?

I have been told by someone that afterm the yeast dies in bread when you bake it, it "disappears". Is this true? I always thought I could taste yeast in really good bread but I could be wrong.
2
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3answers
509 views

How to make wafer paper?

I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned in usual recipes. Internet search ...
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1answer
97 views

Does it take longer to cook more 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 ...
4
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1answer
118 views

What happens to dough when sugar is added?

I've been experimenting with a brioche recipe. After mixing the first few ingredients (flour, liquids, etc.) and develop some gluten, I add the sugar per the recipe's instructions. At this point, it ...
9
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6answers
2k views

Please suggest a substitute for espresso powder which is not made from coffee

I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based ...
6
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3answers
183 views

Making Bacon Spirals

I would like to make a garnish of bacon spirals. Spirals like cinnamon rolls, not like curly fries, nor like Gemelli pasta. My plan is to bake loosely rolled bacon held in place with a toothpick. ...
2
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1answer
115 views

How much gluten for soft, airy, enriched dough?

I'm making brioche, which are turning out OK, but not at the softness/airiness that I want. I've been trying to research what exactly I need to do to improve the crumb structure to get to my desired ...
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0answers
31 views

Can i put yeast into cookie dough to make them thicker looking? [duplicate]

I want to make cookies thicker looking can i add some yeast into cookies dough to make them thicker.
3
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1answer
75 views

How to place nuts on top of the cake so that they stay symmetrically?

I am making a Christmas plum cake and I like to decorate the top of the cake with cashew nuts. I place them in a circle, touching each other and touching the wall of the pan. But after baking is done, ...
3
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1answer
71 views

How to get intended taste using baking powder instead of acid + baking soda?

A coffee cake recipe calls for using sour cream and baking soda. I understand that acid + baking soda is a leavening agent and you can use them as a substitute for baking powder. But I only have ...
0
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1answer
529 views

Placing a cookie sheet under my pyrex baking dish in a convection oven

Can I place a cookie sheet under my Pyrex baking dish to catch drippings from my lasagna if I use a gas convection oven? I wonder if it will bake in the same amount of time.
52
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14answers
15k views

How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?

When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon?
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1answer
63 views

Weird-shaped jelly doughnuts

I tried making Sufganiot (a kind of jelly doughnut) this Hanukkah, and ran into a problem. I've let the dough rise, made balls, then let them rise again. However, all balls split along the seam lines (...
2
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2answers
52 views

Baguette style bread with seeds

Years ago in Denmark a friend used to bake bread in the French style but containing lots of mixed seeds. Something like a baguette but short and fat with a crusty top. Is there any reason why I ...
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1answer
31 views

How long to bake matzah, butter and sugar at a lower temperature

I'm making matzah brittle and the recipe call for 5 mins at 450. My brisket is baking at 350. How long should I bake the matzah at 350?
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2answers
168 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
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1answer
190 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
66 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 ...
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1answer
64 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 ...
0
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1answer
55 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
58 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
731 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?
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1answer
37 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
821 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?
0
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3answers
589 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
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1answer
242 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 ...
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1answer
658 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 ...
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1answer
103 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?