Questions tagged [baking]

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

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Kneading low-carb bread with large percentage vital wheat gluten

I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
Raechylle's user avatar
0 votes
1 answer
96 views

Bread alternatives with lentils

Due to an intolerance to wheat, I have recently been testing out different recipes to make bread without wheat or yeast. One option I have tried a couple of times is using lentils instead of wheat. ...
NRW's user avatar
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4 votes
1 answer
169 views

What is the difference between powdered sugar and regular sugar when it comes to baking cookies?

I recently tried a cookie recipe purely to see what the end product would be. Compared to the cookie recipes I was used to, it was really odd. There were no eggs at all, and instead of regular sugar, ...
AlecMac's user avatar
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4 votes
2 answers
2k views

Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?

For some reason, none of the local markets or stores have any apricot jam or jelly. Only apricot preserves. They stand there on the shelves, surrounded by the myriad jams and jellies of other fruit/...
Rambunctiouslad's user avatar
1 vote
1 answer
164 views

Bread dough never gets sticky! I want it to be sticky

I am following along diligently to an online course taught by Richard Bertinet. The course deals with a lot of high hydration doughs, and his aim is to teach you how to handle sticky doughs and not be ...
Shane Unger's user avatar
2 votes
3 answers
199 views

How can I tell when my dough is sufficiently proofed?

I baked some French bread today. The result was extremely dense, and based on the grain structure, I believe it was under proofed. (When cut, the cross section showed that it was denser at the bottom, ...
Roddy of the Frozen Peas's user avatar
1 vote
2 answers
191 views

Cooling fresh-baked bread outside in very cold weather

Currently it is -27C/-17F outside. Would putting a loaf of freshly-baked bread outside to cool off (quickly) be a good idea or a bad idea? To clarify, this is for the purposes of cooling it down ...
Roger's user avatar
  • 141
0 votes
0 answers
78 views

Specks of Vanilla Settling to the Bottom of Panna Cotta

Recently I made a Panna Cotta and although it was delicious, the vanilla I used had settled into a layer at the bottom of the dish. This wasn't an issue How would we be able to more evenly disperse ...
Blake Lockley's user avatar
0 votes
0 answers
61 views

What is the difference between the various Gourmia GTF7900 Air Fryer cooking modes?

Recently I got myself a new Gourmia GTF7900 Air Fryer. The webpage says this oven has 14 cooking modes. It has 4 heating elements (two below and two above tray) and a hidden fan behind the side wall. ...
ysap's user avatar
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1 vote
1 answer
68 views

What are complimentary baking items for a small 22L Oven Toaster Griller (OTG) without a convection fan?

This is the kind of 22L OTG I'm referring to. Many videos exist, which can give you an indication of it's size: It has three baking racks. Operates at 1200W. Has a baking tray, wire grill cum ...
Nav's user avatar
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1 vote
1 answer
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SOURDOUGH: Why not do the final shaping after proofing?

I have read an researched and found out that after each time that you handle your dough the dough/gluten will relax. So why not shape the dough before baking, right after the proofing stage. I know ...
Negb1993's user avatar
0 votes
1 answer
163 views

What does egg do for baked grated cheese?

Here's a recipe for baked cheese bites. Is that what would call those? It mixes 200g grated cheese, 2 eggs, 2 tsp baking powder. I note that the surface has some smooth blisters in among the grate ...
ariola's user avatar
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1 vote
2 answers
197 views

Converting 3-2-1 cake to be baked in the oven

I made two containers of 3-2-1 cake and forgot about them. I'd like to make cakes out of them (or at least attempt to). Is it as simple as following the angel food cake recipe and baking in a 9X13 ...
Brooke's user avatar
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3 votes
0 answers
98 views

Bain marie problem

This morning I cooked the cake for a Japanese Strawberry Cake. It cooked in an 8" aluminum cake pan, inside a roasting pan with boiled water. When I added the water just before placing the ...
Jason P Sallinger's user avatar
0 votes
0 answers
56 views

Will freezing homemade brownies affect the texture and taste?

I have recently frozen two cakes and then served to positive feedback. I'm wondering if the same would be true for chocolate brownies, as well as blondies. I'm considering making them tomorrow (...
Jason P Sallinger's user avatar
7 votes
5 answers
4k views

How can I alter this brownie recipe to make it chewier and more moist?

I started with the original recipe on the back of the All Bran box: 2/3 cup all-purpose flour 1/4 teaspoon salt 1/2 cup cocoa powder 2 eggs 1 cup sugar 1/2 cup Kellogg's® All-Bran® Buds cereal 1 ...
Leigh Anne's user avatar
7 votes
1 answer
624 views

Yield of construction gingerbread

I'm making a custom gingerbread house this year. I've just finished a cardboard template so can work out the surface area. And I'm aiming for 4mm thick, so I know my target volume. But I can't find ...
Chris H's user avatar
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5 votes
2 answers
268 views

Can Yudane method be used when making cookie dough?

Can Yudane method be used to make cookies more chewy and moist? Assuming the cookie dough is a recipe that is made with some amount of milk and other enrichments like egg yolk, butter etc. EDIT: I'm ...
erotavlas's user avatar
  • 461
2 votes
1 answer
263 views

vegan meringue substitute without aquafaba for cake

I'm trying to make a cake that requires a meringue mixed into the cake, but without the egg. Unfortunately I'm allergic to chickpeas, so I can't use the standard aquafaba substitute. I usually ...
ksimplex's user avatar
  • 173
14 votes
2 answers
3k views

Cocoa vs cacao pâte vs 100% dark chocolate

Background I've been reading Pierre Hermé's Macaron cookbook, and his recipe for bitter chocolate macarons calls for "cacao pâte (or dark chocolate 100% cocoa)". I (naiively) thought that ...
Mark's user avatar
  • 242
0 votes
1 answer
303 views

Temperature to bake/warm up a pumpkin pie that isnt frozen

Temperature to cook/warm up a store bought pumpkin pie that is not frozen.
Billie Frazer's user avatar
1 vote
1 answer
115 views

I made a triple batch of plain cookies and realized I had added too much sugar..hard, crisp and very sweet. Can I make a sort of cake ball with it?

I made a triple batch of plain cookies and realized I had added too much sugar...thin, hard and very sweet. Can I make a sort of cake ball with the crumbs?
user70131's user avatar
0 votes
0 answers
113 views

Shelf Stable Cream Cheese or Sub Cream Cheese Frosting?

I am attempting to get licensure to make Cottage Food and I make a delicious guava and cream cheese pastelito. However, cream cheese is a prohibited food ingredient due to its need to be refrigerated. ...
Matt's user avatar
  • 1
2 votes
1 answer
172 views

How can I keep this flourless cake from falling?

I have made Nigella Lawson's Nutella Cake a few times now. The cake invariably gets a domed top in the oven, which then collapses once it's out of the oven, leaving a depression on top. Since the ...
Michael Seifert's user avatar
1 vote
3 answers
469 views

What is a reasonable culinary substitute for cucurbita maxima or other pumpkins used in pie and bread?

When making pies, breads, and other baked goods in which the pumpkin is pureed, or fashioned into a thick paste, then what is a reasonable culinary substitute for Cucurbita maxima of similar flavor?
Samuel Muldoon's user avatar
1 vote
1 answer
391 views

what caused my chiffon cake deflated after taken out from the oven

My chiffon cake rose ok for the first 5-10 minutes. Then, it stopped rising. After I took it out from the oven, I turned it upside down on a rack to cool down in the tube. When it's cool, the entire ...
chueh's user avatar
  • 11
6 votes
3 answers
3k views

British vs. American Scones

There are quite a few videos online where British (or Commonwealth) people try American Biscuits and Gravy. They always say that American's just call scones "biscuits", and they usually ...
Nelson O's user avatar
  • 163
4 votes
1 answer
198 views

Is double milled flour the same as 00 type flour?

Is double milled flour the same as 00 type flour ? I want to buy some semolina 00 type flour but I can find only double milled semolina flour ? Are they the same ?
Kermilli's user avatar
2 votes
1 answer
73 views

How to make my millet crispbread less hard?

I have a simple recipe for making millet based crispbread: 2tbsp olive oil, 100g of millet flour, roughly 50ml of water. I mix it and smear the result all over baking paper in as thin and even layer ...
user81993's user avatar
  • 409
1 vote
0 answers
93 views

Substitution for egg YOLK in cake recipe?

I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
Addy's user avatar
  • 11
4 votes
1 answer
214 views

How do I keep my meringues from forming a “crust” on the outside and a void in the middle?

I make spaghetti carbonara sometimes, so I make meringues sometimes to use up the egg whites. They always turn out as depicted, with a thin flaky crust on the outside over a big void full of air, with ...
Robert Atkins's user avatar
1 vote
1 answer
116 views

Nutella nougat very oily

I’m making a Nutella-based nougat and noticed that it’s very oily. Does anyone have any ideas as to why and how to mitigate this? Thank you!
Kara McGuire's user avatar
6 votes
4 answers
3k views

If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?

This is the chocolate cake I baked: Notice the dark layer at the bottom. I followed this recipe (used only half of all ingredients, since the recipe is for making batter that fills two 9 inch pans). ...
Nav's user avatar
  • 1,348
0 votes
2 answers
138 views

Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?

I have some sourdough starter that is liquid. If I try to make dough out of it and it turns out more liquid than solid, can it be mixed with baking yeast in order to produce a normal risen bread (like ...
Kermilli's user avatar
0 votes
1 answer
78 views

When do I top au gratin with seasoned breadcrumbs?

Can I put seasoned breadcrumbs top of au gratin potatoes?
Holly Brix's user avatar
1 vote
0 answers
674 views

Baking sheet in air fryer, and alternatives

I want to bake cookies in the air fryer but unfortunately I have no baking sheet. I am thinking maybe to use parchment paper or aluminium foil above the air fryer base. However, it seems a lot of ...
tryst with freedom's user avatar
9 votes
2 answers
2k views

Make custard firmer

I've been following this recipe for lemon bars by Claire Saffitz. The crust turned out perfect, however the lemon custard was super soft, just short of runny. Cutting the entire thing into pieces / ...
YPOC's user avatar
  • 240
0 votes
1 answer
289 views

Rise dough in loaf pan and bake without transferring to a different pan [duplicate]

I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, salt). It rises overnight. I have always transferred it from the rising bowl to a loaf pan with light oil on the side. This works ...
d l's user avatar
  • 301
14 votes
2 answers
4k views

Why would a 4 layer cake fall over?

It should have been perfect. A 6 inch white birthday cake. 4 layers, fully/correctly cooked, domes sliced off. It was encased in a correct Italian buttercream (sugar cooked to 248°F) with a strawberry ...
Joe Daniels's user avatar
3 votes
1 answer
2k views

Butternut squash: bake, then cube?

I've got a recipe that requires baked butternut squash cubes. Is it possible to bake the squash whole first, then cube it afterwards? If so, should I attempt to peel it after baking?
Melissa's user avatar
  • 641
0 votes
1 answer
128 views

New KitchenAid oven browning baked goods unevenly

Help! I am very frustrated. When baking cookies or cakes in our new (less than one month old) double wall oven, it over browns the edges while the center is not brown at all! I have been baking for ...
Graham's user avatar
  • 1
0 votes
1 answer
279 views

Do pizza / baking stones really keep the oven temperature more consistent? Does it make baking any better? [closed]

So some people swear by putting a pizza or baking stone at the base of their oven to even out the hot spots and help maintain temperature by decreasing huge fluctuations in temperature in their oven ...
September's user avatar
6 votes
2 answers
4k views

After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut

Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
September's user avatar
1 vote
0 answers
188 views

Making 30% Sour Cream

I only have regular sour cream but I need 30% sour cream. Can I add something to the sour cream to make it 30%?
Linda Rinker's user avatar
0 votes
0 answers
111 views

How to make huge air bubbles in cake?

How can I adapt my cake recipe so that it will be elastic and have huge air bubbles inside of it when I take it out of the oven?
minseong's user avatar
  • 154
1 vote
0 answers
28 views

Can baking powder be replaced with baking soda and cream of tartar? [duplicate]

As far as I understand, baking powder is basically just baking soda (sodium bicarbonate) combined with an acid. Also as far as I understand, cream of tartar is a common acid in baking powder - and ...
just-a-hriday's user avatar
0 votes
0 answers
475 views

Can spareribs be cooked from a frozen state in the oven [duplicate]

At what temperature can I cook frozen spare ribs and how long per lb?
Barbara's user avatar
1 vote
3 answers
214 views

Why doesn't my rice-flour cake rise with fruit?

MY rice flour cakes always rise nicely, resulting in a fluffy cake. When I add pieces of fruit (mostly fresh) like cherries in a chocolate cake, apples in an apple cake or shredded sweet potato, the ...
Sebastian's user avatar
  • 181
2 votes
1 answer
1k views

How do baking recipes based on protein powders work?

This is a recent phenomena on Fitness Youtube I noticed: Making foodds using protein powders in baking. What I don't understand is, wouldn't the proteins from protein powder be not good for baking ...
tryst with freedom's user avatar
1 vote
1 answer
104 views

How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or ...
Minnie's user avatar
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