Questions tagged [baking]

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

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10
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2answers
3k views

How do Crispbread manufacturers use so few ingredients?

I'm curious if anyone is familiar with how the major Swedish crispbread manufacturers like Ryvita, Wasa, Finn Crisp, etc., manage to produce those crackers with ingredients lists as short as "rye ...
0
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0answers
127 views

What is the benefit of adding vegetable oil to cheese cake dough?

I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
5
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2answers
12k views

Baking a cheesecake at 325 instead of 350

I have a cheesecake recipe that I have used for years, It is as close to perfect as I need it to be...except, sometimes it cracks (maybe 1 of 5). I have never used a water bath and I don't want to ...
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3answers
5k views

Can't I just grease the Baking Sheet instead of using Parchment Paper

Recipes such as http://paleoleap.com/avocado-banana-chocolate-cookies/ say to line baking sheet with parchment paper. Why can't we just grease the baking sheet?
0
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2answers
145 views

What to use on top of a baking stone: parchment paper, a silicone sheet or a thin steel tray?

According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is not practical). I am mostly interested in ...
1
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1answer
201 views

Storing cast iron in the oven

We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affect oven performance, by interfering with ...
3
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3answers
919 views

How to Adjust Biscotti Recipe When Using Salted Pistachios

I am making biscotti. The recipe calls for the following: 2 C flour 1/2 tsp fine sea salt 3/4 C whole pistachios The only shelled pistachios I could find were already salted, with sea salt. Given ...
3
votes
1answer
96 views

Shaping baguettes using three folds vs. rolling it up?

What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing it with the heel of the hand? ...
2
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1answer
73 views

How are food dyes affected by heat and ingredients?

I made a cake today using bog standard marge, white sugar, eggs, self-raising flour and a pinch of baking powder. I added enough pink food colour (supermarket brand that comes in the tiny bottles) to ...
2
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0answers
79 views

Did post-war Hovis bread contain treacle or black strap molasses?

I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that ...
2
votes
2answers
107 views

Why do I sometimes “cream” and “beat until smooth”, and sometimes not?

I have enjoyed baking for MANY years and the basic rule of thumb is to “cream” the butter and sugar thoroughly, add the eggs one at a time then beat all other liquids until smooth before adding the ...
1
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2answers
275 views

Bread Machine Loaf does not Dome

When baking a standard loaf in my Bread Machine, the top of the loaf seemed to collapse back in at some point, and instead of coming out with a nice rounded top, it looks like this: I've tried: More ...
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0answers
50 views

It will take a few minutes to cook the steak through [duplicate]

It will take a few minutes to cook the steak through How long do I need to bake it for and at what temperature?
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2answers
78 views

Making how much batter will result in over-mixing?

This page, tip #9 "Don’t Double the Recipe" suggests that making too much batter results in over-mixing, and, consequently, in a dense (as opposed to fluffy) cake. Is it correct? Could you ...
2
votes
2answers
518 views

Sourdough Starter: Very fast rise (doubles in an hour)

I started a sourdough culture a week back and have some questions about rising time. I did not add any yeast to the culture. I am using regular whole wheat flour. The temperature at my place is 30*C(...
0
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3answers
236 views

Why is this croissant dough not behaving as expected?

I followed this video recipe for croissants, but whereas the video shows a soft, silky dough that proofs beautifully, I ended up with a dense, dry dough that has not risen appreciably after 90 min. I ...
2
votes
1answer
324 views

What could the dough of this cookie be made of?

After repeatedly eating what I consider the most delicious cookie I have ever eaten, my wife soon became frustrated trying to replicate it. So I am reaching out to gather ideas. This is the cookie, ...
11
votes
7answers
87k views

Spritz cookies not sticking to pan when pressed from cookie press

We're having a good deal of trouble getting our spritz cookies from our cookie press to separate from the cookie press and stick to the cookie sheet. Is there something we can add to the cookie batter ...
1
vote
3answers
75 views

Storing Self-Made Cookies/Brittles/etc longer: ingredients and techniques

I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on the following recipe: https://www....
3
votes
1answer
592 views

Cake not rising - too many wet ingredients?

I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
4
votes
1answer
181 views

Why is my cake sinking after baking with a soggy-like line in the middle?

I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients, same oven, same recipe however the ...
4
votes
1answer
115 views

Using osmotolerant yeast in regular bread

After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
16
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10answers
11k views

Baking bread ... without crust?

My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying it. What are some suggestions to make ...
3
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7answers
10k views

Is there a bread you can mix in the evening, leave overnight, and bake in morning?

I'm afraid I know little about breadmaking. Is there a bread where you could: -- mix it and I guess knead it in the evening (say around 9pm), -- leaving it out overnight (perhaps to rise (?) etc.?) ...
13
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1answer
29k views

How dangerous is it to bake food with plastic?

I just baked a spiral ham for an hour. There was a little piece of plastic that I was supposed to 'remove before cooking', but I didn't notice it. After an hour, the ham was baked and the plastic ...
2
votes
1answer
73 views

Why adding soda without vinegar to the cake batter?

I have this well-rated chocolate cake recipe that I have not baked yet. It's ingredients (among others) are 175g self-raising flour 1 tsp bicarbonate of soda My understanding is that soda is needed ...
1
vote
1answer
137 views

Danish rye bread (rugbrød) gone wrong?

A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book." The recipe basically calls for a preferment of rye, yeast and buttermilk which ...
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0answers
71 views

Emeril 360 Oven. How do i disable timer when baking?

With the Emeril 360 oven, is it possible to use with out timer running? Can you turm off timer when baking?
2
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3answers
22k views

What would the best Cornflour substitute be for a Pavlova?

Our local stores do not sell cornflour so I need a substitute. Online I'm finding people saying use normal flour, or you can use arrowroot or you can use cornstarch at half the quantity. But these ...
5
votes
3answers
2k views

Problem Rolling Out Rough Puff Pastry

I'm familiar with the proper steps in making rough puff pastry but I have difficulty rolling out the dough. I'm hoping someone can make suggestions or explain how to do it better. I find it easy ...
2
votes
1answer
1k views

Why did my chocolate eclairs fail?

I made chocolate eclairs, my second attempt copying exactly from Laura in the Kitchen on YouTube (full recipe here), and the pastry was not all well creamed and looked oily as I placed in oven. It ...
5
votes
1answer
2k 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.
3
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2answers
4k views

When baking quick breads and cakes, can I premix wet ingredients the night before?

When baking quick breads and cakes, I've premixed dry ingredients the night before to save time. Can I premix wet ingredients as well? I understand that I can't premix the full batter when using ...
9
votes
1answer
4k views

Hamantaschen just wouldn't pinch and hold tight

I made a pretty simple and easy hamantaschen recipe last night, and it came out really well. The only substitution I made was to flex 3 eggs for 3 tablespoons milled, gelled flax seed in 9 tablespoons ...
5
votes
1answer
398 views

How to substitute unsweetened coconut for sweetened coconut?

I'm planning to make a coconut macaroon recipe that calls for: 1 cup of cream of coconut 2 tablespoons light corn syrup 4 egg whites 3 cups of unsweetened shredded coconut 3 cups of sweetened ...
-1
votes
1answer
136 views

Fresh ground chorizo

If I am using ground fresh chorizo in an oven baked dish with chicken, do I need to brown it on the stove top first?
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2answers
66 views

Shortening substitute that can prevent gluten growth?

Is there a shortening substitute that can also prevent gluten growth?
54
votes
15answers
17k 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?
1
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3answers
137 views

Bread: Hydration change for making Wholewheat bread with oats

I make 100% whole wheat bread with 80% hydration. I want to experiment by replacing some whole wheat with oats. How should I change the hydration level? I replaced 50% whole wheat with oats and made ...
9
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2answers
1k views

Can pumpkin pie be made apple pie way?

If I put thinly sliced raw pumpkin between two pie crusts, will the filling be cooked enough by the time the crust is golden?
0
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2answers
1k views

Why is a glaze applied to the top of a hot cross bun?

I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
3
votes
1answer
240 views

Does boiling water deactivate malt enzymes?

Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combination of malt+regular flour with boiling water in a 1:...
3
votes
1answer
180 views

Pie crust too soft to put in pan

My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it ...
7
votes
2answers
3k views

What caused the crust on on the top of my bread to separate from the rest of the loaf?

I used this Portuguese sweet bread recipe. The bread came out with a great crumb, great flavor, and a great crust. The problem is that the crust on the top separated from the crumb on the top of the ...
1
vote
1answer
716 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. ...
7
votes
3answers
8k views

Do I need hard or soft brown sugar for brownies?

I found a recipe for brownies I want to try. It calls for 1 1/2 cups packed light brown sugar How can I recognize if they mean hard or soft brown sugar? And how much of a difference does it make ...
3
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2answers
63k views

How to avoid collapse of yeast-raised dough?

I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to collapse upon heating. The dough ...
4
votes
3answers
3k views

Removing macaron paper template under silicone mat

I'm a keen baker and am now buying silicone baking mats. However when I've realised when I am baking macarons, it looks like it is going to be quite difficult to remove the paper macaron template from ...
2
votes
2answers
148 views

How do I best cut florentines from a finished (baked) baking tray?

I have baked a tray of florentine pastry, and I have spread chocolate on it (dark and milk). It's about 35 x 35 cm. Now I'd like to make cookies out of it. I know recipes say to cut the pastry when it'...
18
votes
10answers
431k views

Difference between Maida and All purpose flour

I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making ...

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