Questions tagged [baking]

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

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What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?

I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make the cake ( Japanese cheesecake) have a ...
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1answer
18k views

How to tell when cheesecake is done?

I'm baking a cake that shall be categorized as "light cheesecake". The recipe says when the top of the cake is firm, the cake is done. So I baked for an hour, opened the oven and found the top of the ...
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1answer
446 views

High hydration breads end up with gummy/undercooked interior

Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pressed. I typically use Whole Wheat ...
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2answers
272 views

Why is my boneless beef tough and unedible?

I've been baking some meat (either lamb chops or boneless beef - not sure of cut). I coat it in oil, rub some salt on it and them immediately put it in the oven for 30 minutes at about 150f. ...
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1answer
7k views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
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2answers
21k views

Saving a pavlova that didn't form a crust

I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
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4answers
4k views

Can oil be replaced with yoghurt in a cake recipe?

A cake recipe is asking for "one cup" oil!! I don't want to eat so much "oil", can I replace it with yoghurt or something else?
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3answers
3k 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 ...
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1answer
601 views

Cooking qualities between Glass and metal pans

I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook ...
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4answers
22k views

Why does my bread burn at the bottom before it is done?

I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done. My oven doesn't have a thermometer, so I don't know exactly what ...
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1answer
1k views

Crust separating from crumb in white bread. What gives?

The last couple of loaves I have made have had large air-bubbles which form at the top of the loaf, separating the crust in places from the crumb. Before shaping, I have been degassing my dough ...
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1answer
1k views

Cooking ham and scalloped potatoes

At what temperature can you cook scalloped potatoes and heat a cooked ham together? Ham says 275 and potatoes says 325.
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2answers
21k views

What is the proper oven rack height position for baking cakes and cookies?

My oven has five rack positions. When baking a cake mix, at what height should the oven rack be placed at? If it helps, I usually bake using two 9" round pans. The box of cake mix typically doesn't ...
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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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4answers
2k views

How can I bake crunchy chocolate chip cookies?

Since I'm British, I'm used to biscuits that are crisp, dry and crunchy all the way through, with no soft chewy centre. Most chocolate chip cookie recipes are trying to do the exact opposite. How can ...
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2answers
5k views

Bread dough doesn't keep its shape

I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the dough tends to "spread" rather than rise. ...
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1answer
465 views

Using parchment paper to bake whoopie pies

My recipe for whoopie pies calls to grease and flour a baking sheet. Can I simply use parchment paper on the baking sheet instead?
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2answers
3k views

What can I use, beside applesauce, to replace fat in baking?

Due to dietary restrictions, I can not have apples, or any byproduct. There are lots of recipes that use applesauce to replace fat, but what can I substitute for applesauce in these recipes?
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2answers
4k views

What are good tips for an oven that is too hot at the bottom?

I am cooking various food at home in a new oven that I am kind of stuck with. We're renting and this is the only oven we have at the moment. It has four gas stoves at the top. The oven is fan ...
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1answer
352 views

Dry edges on sponge cake, nest 2 sheet pans for insulation?

I'm tweaking a thin sponge cake with nut flour that I want to roll with a filling. My third attempt at the cake was delicious, but it didn't bake evenly. The edges were dry and there was a slightly ...
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2answers
5k views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
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2answers
13k views

Can these settings bake a cake?

I've tried baking so many times with this kind of oven settings but they never work. The exterior of the cake looks fine, but when cut opened, they look as if they were never cooked. The oven doesn't ...
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1answer
329 views

Why did my devil food cake come out flavorless?

Here is a picture of my devil food cake . The recipe is in this video (there is no written recipe). Just by looking at the cake, could you tell what mistakes I have done baking it? Recipe: 400g ...
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1answer
111 views

Bread Book Suggestions [closed]

I want baking my own bread loafs, specially things like sourdough baguettes, ciabatta, flatbead, and multi grain loaf bread. I've been researching this for a few days, but as usual, there is a ...

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