Questions tagged [baking]

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

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45 views

Researching Bao-overnight proof

Researching bao for overnight proof. I made the recipe with instant yeast and baking powder. The yeast is still the primary leavening agent in the recipe (1.5 tsp yeast to 1 tsp baking powder). My ...
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0answers
47 views

Adding xanthin gum to regular flour containing gluten

I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough. Will adding xanthin gum provide any additional improvements to the texture when using ...
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1answer
94 views

What is the purpose of adding baking powder to a recipe that contains yeast?

Example, this recipe: https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-traditional-cypriot-tahini-pies/article25201735/ In addition to yeast it calls for a small amount of baking ...
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46 views

Brownie batter left out [duplicate]

I had my brownie batter in the pan to bake, put it in the oven for 5 minutes, then had to take it out due to an emergency. I left it out for about 2 hours before I got back. I then put it in the ...
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2answers
77 views

Margarine vs vegetable oil in baking

Since the ingredients of margarine tend to be vegetable oil hydrogenated to be firm, is there any point in using it over vegetable oil in baking where it will be melted into liquid anyway? Same ...
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1answer
56 views

How long can flour dough sit on counter?

I'm making flour tortillas with all purpose flour, butter, water, and baking powder. How long can the dough sit on counter?
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1answer
79 views

Cookies end up with a wavy bottom

My baking papers seem to absorb water a lot. Whenever I bake cookies with a bit wet batter such as lady fingers or cat's tongue, my cookies end up with a not flat but wavy bottom. Is that because of ...
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1answer
141 views

How do I make a cookie with a cream filling (similar to an Oreo filling)?

I want to make a cookie stuffed with the cream filling you find in an Oreo. I've seen a few cookie sandwich recipes that use a filling made with butter. My question is, since this filling will be ...
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2answers
122 views

How can I make sweet potato fries soggy?

I ordered from a local restaurant recently, and their sweet potato fries tasted so similar to what I remember regular fries tasted like. I decided that I'm going to try and make them myself, however, ...
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2answers
2k views

What causes dough made from coconut flour to not stick together?

I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a ...
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1answer
80 views

Baking German white bread rolls

While searching online for a recipe, I found this YouTube video: How to bake 4k german white bread and followed the recipe (in the description): German White bread (Berliner schrippe) Ingredients for ...
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0answers
72 views

How do you make buns hollow inside for filling? [duplicate]

Chinese and Korean filled buns are my family's favorite. I've succeeded in making soft breads but never know how to make the buns hollow to inject a cream inside. I know that some recipes simply put ...
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1answer
60 views

Using decorative loaf pans

I bought a really nice loaf pan based on the picture on a magazine cover. It is a Bundt harvest loaf pan and the bottom is molded into the shape of fallen leaves, a pumpkin, whatever. But that is ...
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1answer
81 views

How long to cook syrup for Baklava?

I want to make Baklava, but I do not know how long to cook the syrup for. Some websites say 4-5 minutes, some say 20 minutes, and I am clueless... I am using an 8x8 pan, 7 oz of white sugar and 7 oz ...
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1answer
62 views

do I need to adjust the cooking time for a pound cake baked in two separate bundt pans instead of one regular tube pan?

one pound cake recipe baked @300 degrees in tube pan for 1 hr 20 min same pound cake recipe baked in 2 bundt pans n Need to know if I need to adjust the cooking time
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1answer
94 views

What's the kind of cake that have liquid frosting that drips when you open the package?

I've seem videos of such cakes where the frosting is in molten/semi-liquid form sitting on top of the cake, and held up by packaging (usually a piece of hard plastic wrap around the cake). Upon ...
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1answer
72 views

Baking in a salt crust: What type of fish?

I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or with a (gilt-head) sea bream and was ...
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1answer
99 views

Which is better to use baking soda or baking powder for making cakes?

I'm confused. I would like to know which is better to use: baking powder or baking soda for making cake. Or which is best for what recipes.
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1answer
211 views

Why not use cornstarch instead of flour for pastries?

If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour? What would happen if I tried to make a cake or pastry ...
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1answer
64 views

Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me

I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, ...
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2answers
34 views

How to make cake like almond squares into fudgy like Squares?

I made Almond Paste Squares that turned out delicious, but too cake like for what I wanted. The recipe had these ingredients: 1 C butter, softened; 1 C flour; 2/3 C sugar; 1 tsp baking powder; 3 eggs....
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1answer
97 views

How to bake extra turkey legs along with a whole turkey?

I have bought 4 Turkey turkey legs that I would like to serve at the same time as the rest of the turkey. I am baking the turkey. At what point in time during the baking do I add the additional ...
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1answer
82 views

I want to halve a cream cheese cake recipe, how do I adjust the pan size, so I can keep the same cake height?

I found a 9 inch cream cheese cake recipe I want to try for 12-15 people and I want to halve the quantities. How do I adjust the temperature, baking time and pan size? Thanks 🙂
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3answers
199 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 ...
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1answer
174 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 ...
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1answer
182 views

How can I reconstruct my Grandmother's recipe from just ingredients?

My grandmother would always create her famous Sticky Buns every year around christmas time. Since she has passed, I would like to carry on the tradition. However, all she left behind was a list of ...
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47 views

Rye bread in bread machine - crust very rough on top

This is what I'm using for my rye bread in the bread machine. Overall it's tasty and rises okay, but the top sinks a little bit, and is really rough. 1 ⅓ warmish water 1.5 cups regular flour 1.5 ...
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2answers
88 views

Can I use tartaric acid in making Snickerdoodles?

I am following the Cook's Illustrated recipe for Snickerdoodles, which calls for a 2:1 ratio of cream of tartar to baking soda. They state explicitly at the very top of the recipe: Cream of tartar is ...
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0answers
17 views

What ingredients can depress the freezing point of a cake so that it remains edible(soft) while frozen? [duplicate]

I own a homemade ice cream company and for 40 years I've been unable to find a cake from suppliers that doesn't freeze rock solid at -10F..So, I'm about to embark on making our own cakes from scratch. ...
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1answer
68 views

How do you decide when to deviate from baking ratios?

I've just started studying baking ratios. I like to learn to cook/bake on Youtube, and as I've been analyzing alot of the cooking/baking ratios I notice that quite a few of these youtube chefs do not ...
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1answer
106 views

Does soaking candied fruit in bourbon change the taste?

Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?
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101 views

High hydration focaccia, cheap mixer and little proofing

I decided to push to the limit my "modest" stand mixer and make a 100% hydration focaccia. Baker's percents: Manitoba flour 100% Water 100% instant dry Yeast 0.5% salt 3% olive oil 3.5% ...
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0answers
48 views

Frozen/Defrosted blueberries [duplicate]

I bought a bag of frozen blueberries 4 days ago. They have been out of the fridge for 2 days. They look good and there is no mold. Are they still good to use?
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38 views

Calcium propionate for cakes

My question is if I can use calcium propionate as a preservatives for cakes. I've read that e281 would be better, but is it ok if I use calcium propionate instead? What would happen? How long is the ...
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4answers
3k views

Can I bake cookies without baking paper?

I just returned from the store with all the ingredients for baking cookies, and now I notice that I am out of baking paper. Is there some common household item I can use instead (Regular paper? ...
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5answers
3k views

Which measuring scale should I buy?

I am trying to buy a measuring scale so that I can stop using cups and start measuring by weight. I’m personally not sure which to buy. Here are two options: Can some experienced bakers out there ...
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1answer
136 views

Why are Built-in/Wall Microwaves Above Ovens when Stacked?

I've noticed that stacks of built-in/wall ovens and microwaves are almost always installed with the microwave on top and the oven at the bottom, regardless of whether they are single or separate ...
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1answer
1k views

DIY Baking Steel?

I am interested in baking on a baking steel. I was wondering if there is an inexpensive DIY way to make one out of steel plate purchased from a local metal retailer or if it would end up costing the ...
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1answer
151 views

How do I increase the amount of store bought peanut butter from 1/2 cup to 1 cup in a peanut butter brownie recipe?

I have a chewy peanut butter brownie recipe that uses 1/2 cup JIF peanut butter. The recipe also includes 1/3 cup butter; 1 cup flour; & 2 eggs. I want to increase the amount of peanut butter to 1 ...
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1answer
269 views

Weird air pockets/bubbles on bottom of cake

I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bottom of the cake. The air pockets appear ...
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4answers
908 views

Why did my oatmeal and raisin cookies end up tasting soapy?

I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but still badly enough that I have ...
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2answers
96 views

What dough recipes are suitable for “shaping” with a piping bag?

I have made cookies based on this recipe, and we have really liked the taste. The appearance was not ok but not perfect, partly because my make-a-ball-and-flatten technique is not great (the outcome ...
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2answers
192 views

Baking bread with a firm texture that doesn't grow mold

I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in three days. How can I get a firmer ...
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1answer
80 views

Is creamed butter stable for mid or long term storage?

I find creaming butter a pretty annoying process. I would like to make lots of it at once and aliquot for later use. Is creamed butter less stable than butter? You wouldn't think so because you are ...
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0answers
27 views

Baking Pan Color Changed [duplicate]

After I used a baking pan to steam bake (in a moist environment) a cake part of it changed to this color. Why is this happening? Can I still clean it? (I tired soaking it with vinegar and scrubbing ...
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3answers
2k views

What other cookies/biscuits were traditionally baked in shell shaped forms like this one?

This is an old form I got from my German mother-in-law, here in Southern Germany. It is 10 cm (~ 4 in) long and 5 cm (~ 2 in) wide at the widest part. From the double shell shape, it appears to be a ...
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0answers
19 views

Is there any difference between dry yeast and fresh yeast? [duplicate]

Can you generally substitute dry yeast for fresh yeast and vice-versa? Is there any desirable result that can be accomplished by one, but not the other? Or are they completely equivalent if you just ...
3
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1answer
231 views

What size were Baker's Chocolate bars when they were first introduced?

I have a recipe from my grandmother that calls for a bar of Baker's Chocolate. What size (weight) were these bars made by Baker's Chocolates when they were first introduced?
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2answers
130 views

What type of cheese is used on Patsy's Old Fashioned Margherita Pizza

I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarella because they appear to be thin slices. ...
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2answers
345 views

How to make a Cake Jumper?

This is a relatively famous scene from an Irish TV show - Father Ted where a woman bakes a jumper (sweater) into a cake. Video can be seen here for reference - https://vimeo.com/38355848 I’m wondering ...

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