Questions tagged [baking]

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

62 questions with no upvoted or accepted answers
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431 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 ...
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79 views

Choux pastry, general questions with gluten free flour

I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one https://www....
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39 views

Oat bran flour instead of oat flour

I bought Oat bran and ground it until flour consistency, I was wondering, can I use it as flour for baking? (pancakes, bread etc.) Same question for wheat bran flour as well. Thanks.
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44 views

Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?

I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fresh petals for the color (dried so often ...
3
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0answers
120 views

Genoise vs whipped egg whites- which is better?

If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
3
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44 views

What is the upper limit of cake pan size before I definitely need a tube cake pan of angel food cake?

I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...
3
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0answers
176 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
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118 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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158 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
375 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
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49 views

Can you add rice flour to pastries to make them flakier?

The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing the time that the dough is handled to ...
2
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0answers
78 views

Bread machines and low altitude my bread won't rise!

I am experienced in baking; I am 65 years old and been baking and cooking for a while, but this problem has got me going crazy. I have recently purchased two new bread machines; one is a Sanyo brand ...
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0answers
84 views

Will adding whole wheat flour make cookies as chewy as using high gluten flour?

I don't have bread flour or gluten and I want to bake choco chip cookies with a chewy texture and hard crust outside as well as inside. Can I use plain flour and add some whole wheat flour to it to ...
2
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0answers
50 views

Cupcake Papers Peeling away

I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cake shortly after they cool at room ...
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0answers
78 views

What to do with wet sourdough mix which was left to proof 10h?

I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
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204 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
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0answers
200 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
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144 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
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95 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 ...
2
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0answers
290 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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189 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....
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94 views

I would like a vanilla powder type to substitute for cocoa powder

I do not like chocolate. I have a recipe for chocolate energy bites. What can substitute for cocoa powder?
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31 views

Dough/filling ratio in tart

If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata. It's a buttery dough (pasta frolla) that ...
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69 views

Can I boil my pretzel bites the night before I bake?

I am planning to make stuffed pretzel bites for my class party, but I have to wake up at 7 in the morning. Is there any way that I can get them all prepped, boil them in baking soda water, freeze(or ...
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83 views

No Knead Bread comes out a tad gummy only in the center

I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water. I let it rise overnight or at least ...
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1answer
131 views

Stodgy crumpet-like crumb in overnight white

Over the weekend I made an overnight white loaf, methodology was something along the lines of the following: Activate yeast in water, mix with the bread until well incorporated. Leave for 30 minutes. ...
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33 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 ...
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0answers
539 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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99 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
73 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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83 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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44 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 ...
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0answers
527 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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195 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. ...
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0answers
51 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
2k 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....
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0answers
82 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 ...
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0answers
64 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?
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0answers
491 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 ...
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0answers
74 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
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886 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 ...
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0answers
366 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?
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0answers
143 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 ...
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0answers
212 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 ...
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41 views

chocolate peanut butter pizzelles

chocolate peanut pizzelles I make chocolate pizzelles and want to make a chocolate peanut butter pizzelle however not sure how to add the peanut butter to the mix
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1answer
47 views

Pumpkin pie recipe for 10 x 2 inch pan

Can I just double the Libby's recipe and bake the pie in a 10 inch by 2 inch pie pan. My Gran always used this pan but the recipe she used is unknown by us. I have been asked to carry on the tradition....
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54 views

Why is my Nougat Grainy/Sugary and not setting?

I made my Nougat (first time ever) 2 days ago. It's not setting and tastes grainy/sugary - plus now I can't get it out the glass dish which I sprayed. Here is the recipe I used: 500ml sugar 200ml ...
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0answers
81 views

Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?

Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
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0answers
50 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?