Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [baking]

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

3
votes
1answer
97 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
628 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
1k 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
372 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
vote
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
vote
2answers
251 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
18 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
174 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
328 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
votes
2answers
86 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
130 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
1k 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
509 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 ...
1
vote
4answers
232 views

Private Cooking Lessons

I am struggling to find affordable, group cooking lessons where you're not going to learn to make ONE specific dinner dish. Seems that private lessons may be the only way. Anyone else do this? I'm ...
2
votes
0answers
118 views

Yo-yo/custard cookies cracking

Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated. So far I've tried changing the flour (different protein level and using both self raising and plain)...
2
votes
1answer
232 views

Gas oven heated from the bottom [duplicate]

I moved to a new place and I have an ancient gas cooker that I can't replace just yet. As the heat source is at the bottom of the oven (rather than the top), would a baking stone help even out the ...
4
votes
1answer
115 views

Chiffon cake constantly has an unfilled bottom

Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly 20 minutes after start, but starts ...
4
votes
1answer
96 views

Is it possible to freeze my own 'oven-fry' crumbed food items?

I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking them from frozen, or defrosting them, and ...
0
votes
2answers
209 views

How do I get my pizza dough base really crispy?

How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real crisp on the base yet smooth as you bite ...
4
votes
1answer
92 views

When to add marzipan?

I want to bake a cake with the following ingredients: 200 g butter 200 g sugar 200 g grated marzipan 4 eggs 50 g flour This is a classic recipe were you cream butter and sugar, add eggs one at the ...
4
votes
1answer
473 views

Chocolate cake recipe requires both baking powder and baking soda?

Here is the recipe I am using. For batter: 2 cups Sugar Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp ...
3
votes
0answers
78 views

Granola from oat groats

I would like to make granola using a completely whole grain- the oat groat. How can I make granola from oat groats? Should I half-cook them and then put them in the oven?
2
votes
1answer
272 views

Baking great chewy oatmeal cookies with Quaker Instant Oatmeal Fruit packs

I recently bought a box of Quaker Instant Oatmeal Fruit and Cream Variety Pack, and I want to use a few of the packets for baking cookies. Can these packets be used in a regular oatmeal cookie recipe ...
1
vote
3answers
1k views

Replacement for Almond Milk

I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one in my household will drink it. Outside ...
2
votes
3answers
123 views

How could I split the proving and baking of bread over 8 hours plus?

I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it ...
2
votes
1answer
148 views

About chicken and osmosis

Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water would be unsalted, and meat would be ...
-3
votes
1answer
114 views

Managing oven temperature [closed]

I know that the temperature inside an oven fluctuates, but I'm just curious. Won't the temperature inside continue to rise? How do I manage, or control, the temperature inside the oven after ...
4
votes
1answer
141 views

Can using a poolish or biga preferment help me make a less dense wholemeal bread?

I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I know that wholemeal breads are nearly ...
2
votes
1answer
482 views

How to adjust baking time and temperature for volume?

I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to double the amount and bake in a round pan....
4
votes
0answers
140 views

Vegan Croissants 🥐 HELP

Hi lovelies I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?)...
2
votes
0answers
114 views

Cooking with Hemp Protein Powder

I was considering making baking goods with protein powder and was considering Hemp Protein Powder. I see most of the recipes often use Hemp Hearts but didn't find much with the protein powder form. ...
3
votes
1answer
428 views

Do you leave the oven thermometer inside the oven while you are baking?

We have a very old gas oven at home. I just started baking but every time I use it for baking, I end up having burnt cookies, unevenly baked cakes, etc. I plan on buying an oven thermometer. I'd like ...
0
votes
2answers
435 views

Lasagna won't cook properly in oven with no lower exposed element :(

My new wall oven with the hidden lower element will not bake lasagna properly, no matter what I do. The cheeses and sauce don't meld into the pasta well. It takes forever to get the center of the ...
1
vote
1answer
69 views

Baker's Angel Flake Coconut

I have an old recipe that calls for a large can of Baker's Angel Flake Coconut. How many ounces were these cans; I need to substitute the bags that are available now.
2
votes
2answers
232 views

Are the terms self-rising flour and baking powder different in the US and UK?

I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are these ingredients different in the US?
1
vote
3answers
125 views

What is the benefit of a tinfoil packet?

I see a lot of recipes for tinfoil packet meals: various vegetables or meats and aromatics wrapped in tinfoil and baked/roasted. What is the benefit of roasting using a tinfoil packet compared to ...
4
votes
2answers
277 views

Folding dry ingredients into the cake batter: at once or in 2/3 portions, does it make a difference?

The following is my go-to sponge cake recipe: 6 eggs 2 and a half cups flour 1 cup oil 1 and a half cups sugar 1 cup milk 2 and a half tsp baking powder cardamom and saffron First I separate eggs, ...
-1
votes
1answer
86 views

How much lemon extract to substitute anise extract?

I have a anise cookie recipe that I want to convert to a lemon biscotti recipe. How much lemon extract should I use when I use 3 teaspoons of the anise extract?
1
vote
3answers
421 views

How do I follow a recipe if my oven doesn't go as high as the recipe states?

I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube.. His recipe says that the oven should be 250 degrees Celsius. My oven only goes to 220 degrees. I bought an oven ...
2
votes
2answers
119 views

Presentation - How to make a Tiramisu to be photogenic?

Sorry if this is the wrong forum. I can make a nice Tiramisu but the photo does not look good. I make Tiramisu, get a slice of it and photograph it. Challenge is that we have zero control over how the ...
4
votes
1answer
173 views

Unpleasant crust on bread

I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...
1
vote
2answers
261 views

Small black spot on sourdough starter

I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if this could possibly be black mold and ...
9
votes
1answer
401 views

Is cooking with an air fryer similar, nutritionally, to baking?

Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of my meals with. But, my girlfriend is ...
2
votes
1answer
324 views

How to proof croissants in the hot weather?

I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I ...
0
votes
3answers
83 views

Why did my cake go Offsided?

Not sure where I went wrong 3 layers cake, cutted the top (levelled) Cooled overnight Did buttercream in between and on the sides Fridge for 3hrs It's offside! Any future suggestions?
2
votes
2answers
242 views

Pitaya Red Velvet Cake became brown

Starting point: I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more "natural" ones (just out of curiosity), ...
1
vote
0answers
78 views

In bakeries, what are the factors that make breads become hard?

If breads are reheated in a bakery, will this cause the bread to become hard?
2
votes
1answer
97 views

Multilayered brownie help

I'm not new to baking but I'm new to experimenting with baking. I just don't want to experiment with baking when many resources are invested in the recipe. So, I'm looking to make a huge ...
2
votes
1answer
212 views

Comparing different binding agents (Konjac, Xanthan Gum, Guar Gum, Corn Flour)

Is there any way to figure out the potency of different binding agents, such as: Konjac, Xanthan Gum, Guar Gum, Corn Flour, before purchasing them?