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Questions tagged [baking]

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

7
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0answers
244 views

Baking beetroot in coffee crust

I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit further, I've found also found an article by ...
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....
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 ...
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
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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?)...
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 ...
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 ...
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?
3
votes
0answers
87 views

Why does the grated coconut “float” to the top of quindim while baking?

Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my ...
3
votes
0answers
76 views

Injeolmi - Korean Sweet Rice Cakes

I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe ...
3
votes
0answers
100 views

Creating some flakiness inside a Belgian Liege waffle

I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once the ingredients are combined and the dough ...
3
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0answers
143 views

Multi-step Programmable Comercial Convection Oven

I have some Turbofan convection ovens which I use for baking. They have a program mode but it only supports one time and temperature setting. What I really need is to be able to create a program with ...
3
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0answers
340 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
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 ...
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
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. ...
2
votes
0answers
202 views

Anybody know where I can get some Stanley spatulas?

Back when Stanley had home parties, the demonstrator would hand these out as a hostess prize or thank you. It’s my absolute favorite spatula and I cannot seem to find one anywhere! It’s a soft, ...
2
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0answers
182 views

Tasty's Cookie Cream Puffs

I saw some expert advice for someone's problems with Choux pastry posted here: Choux pastry (Chocolate eclairs) doesn't rise I'm having problems with this 'cheat' recipe here: https://www....
1
vote
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 ...
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 ...
1
vote
0answers
74 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 ...
1
vote
0answers
76 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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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?
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0answers
75 views

shortbread brownie ingredient mistake

I accidentally added two eggs to a Ghiradelli premix shortbread cookie mix. (No eggs needed, just add melted butter.) This was supposed to be a base for shortbread brownies. What can I do??
1
vote
0answers
38 views

Reducing flour coating on flatbreads

Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them. For those wondering: it's sourdough ...
1
vote
0answers
441 views

What causes a bread dough to become dense?

I have a stand mixer, but it’s in a box in the garage; I haven’t rescued it since we moved. I consequently use the “mix” cycle on my bread machine to mix and knead the dough. The mix cycle runs 15 ...
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vote
0answers
105 views

Is a chipped Bundt pan safe to use?

I’m considering using a chipped, old Nordic Ware Bundt pan - like so: The best clue I can get on the material is that the current model of this pan is made using aluminium with a nonstick coating. ...
1
vote
0answers
48 views

How can I make the dough for an ice cream sandwich easier to work with?

I recently tried to make the "cookie" portion of an ice cream sandwich using this recipe The proportions of ingredients made a rather hard cookie, which by some accounts is good, but broke apart very ...
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0answers
92 views

White vinegar for pavlova

My recipe calls for white vinegar but I only have white wine vinegar. Can I substitute this when making a pavlova?
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0answers
1k views

What happens if I added double the pumpkin puree in my pumpkin pie filling?

I'm a little panicked. I could obviously just wait and see but if someone sees this and can ease my mind... I used the big 29 oz cans of Libby's 100% Pure Pumpkin instead of the 15 oz cans by mistake....
1
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0answers
61 views

Baking pretzels in a muffin tin?

I'd like to make something like pretzel buns/bites in a muffin tin. Could I just take a normal pretzel recipe, skip the rolling step, put the dough balls in the baking soda bath as usual, and then ...
1
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0answers
58 views

Can selfriseing flour be used in placeof bisquet mix?

I want to make sesame sticks the recipe calls for 2 cups of bisque mix can I use self riseing flour in place of the bisque mix?
1
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0answers
402 views

Substituting maseca (corn flour) for ap flour in waffle cones

I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% ratio of vital wheat gluten. Any ...
1
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0answers
71 views

Fresh Lemon zest

i baked a cake using fresh lemon zest. When the cake was done the cake had black speckles on the top and the bottom of the cake. Do anyone know why? Or how to prevent that from happening
1
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0answers
763 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
1
vote
0answers
343 views

Why did my ceramic coated loaf pan turn brown?

I used ceramic a coated loaf pan and the inside color which was white, changed to brown, as if it has burnt, is that normal?
1
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0answers
97 views

Dog biscuits - curl after baking

I make dog biscuits. After rolling and docking the dough and baking, the biscuits will often "curl" as they cool and air dry for 24-36 hours. It happens about 50% of the time. What am I doing that ...
1
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0answers
138 views

want to know baking time for creme brulee at 225 degrees in the oven

im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer should i let it stay in oven at 225 ...
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0answers
2k views

Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
1
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0answers
182 views

Substituting Lard for Soy Shortening

how do I convert my cake recipes from shortening to lard-I live at 6000 ft altitude. The lard is hydrogenated and has more water so it needs adjustment. I'm at altitude and that requires adjustments ...
0
votes
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?
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 ...
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.
0
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0answers
876 views

Creme brulee too runny, need help ASAP

My creme brulee turned out too runny. I need this recipe as I'm serving it for a family dinner tomorrow. Please tell me what I did wrong, I followed the recipe and didn't change anything to it except ...
0
votes
0answers
725 views

What is an appropriate water to yeast ratio for hydrating yeast for bagels?

I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact, I've noticed they kind of "deflate" a ...
0
votes
0answers
98 views

Baker’s ratio for crackers

Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just research a bunch of recipes and come up with my ...
0
votes
0answers
1k views

Refrigerating no bake cheesecake for delivery?

Would it be okay to freeze no bake cheesecake overnight, and add the cheese toppings on the day of delivery? Should I refrigerate it first? How long can I put it out of the refrigerator/freezer?
0
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0answers
5k views

Melted plastic container while baking, is the cake safe to eat?

While baking a cake (at 180 C) I made a mistake of using a microwave safe plastic container (later saw it was safe up to 110 degree celsius only), within 10 minutes the container had started melting. ...
0
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0answers
115 views

Improving on an initial French baguette - baking medium and steam?

I recently started making French bread (thanks to this very easy recipe), and the results are much better than the basic loaf of white bread I had made before. Now that I've got a much better product, ...
0
votes
0answers
3k views

Cake is moist and crumbly

So we made this cake: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html and it came out great especially when paired with Ina's buttercream frosting. However the cake ...