Questions tagged [baking]

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

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1
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1answer
146 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 ...
2
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2answers
129 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, ...
3
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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 ...
1
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1answer
91 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
73 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 ...
1
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1answer
111 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
87 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 ...
0
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1answer
169 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
3
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1answer
99 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 ...
3
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1answer
75 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
105 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
220 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
74 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, ...
3
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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....
3
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1answer
135 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
85 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
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 ...
5
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1answer
396 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 ...
2
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1answer
187 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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0answers
53 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 ...
3
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2answers
126 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. ...
0
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1answer
84 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
128 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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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?
6
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4answers
4k 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? ...
22
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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 ...
3
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1answer
177 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 ...
6
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1answer
2k 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 ...
0
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1answer
162 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 ...
5
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1answer
437 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 ...
4
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5answers
2k 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 ...
2
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2answers
99 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 ...
2
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2answers
208 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 ...
3
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1answer
94 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 ...
10
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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 ...
3
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1answer
431 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
147 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. ...
0
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2answers
452 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 ...
0
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1answer
99 views

baking a Souffle to make it as much liquidish as possible

I have found this explanation for example: Bake the soufflé: For maximum lift, it’s best to heat your soufflé from the bottom up — in other words, the direct heat of your oven should ideally be ...
4
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2answers
306 views

how to make "Creme Caramel" coffee flavored?

I tried it Vietnam 3 years ago. I prefer the Vietnamese version, there they made it with coffee flavored liquid on top Thanks!
8
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3answers
3k views

How do I substitute almond flour for all purpose flour?

I am trying to make a few cookie recipes and want to reduce their carb content and make it suitable for a low carb consuming person. Most of the cookie recipes call for all purpose flour. In one of ...
2
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2answers
223 views

Whipped Cream Separates While Piping

When I pipe my cake for decorating, some have a complex design so I take at least an hour. But after a while, the whipped cream started separating in the bag. Is this because of the warmth of my hands?...
3
votes
1answer
129 views

Pea protein in a yeast dough. No rise in oven?

Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven. Today tried adding pea protein (70g, but with less flour to ...
5
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2answers
776 views

Sourdough bread uncooked from inside

My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps: I mixed 400g AP Flour, 160g starter, 230g water and 10g salt. Kneading: I ...
6
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2answers
280 views

Why do my macarons have a proper shape and feet, but are hollow inside?

So i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the filling there is no shiny base but just a hollow of ...
7
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1answer
1k views

Why did the apple skins turn blue/purple-ish in my apple pancakes the next day?

Yesterday for dinner I made apple pancakes. I cut the apple into small pieces (with the skin on) and just put it into my pancakes batter. The skin was dark red. After cooking it, everything was ...
3
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1answer
237 views

Figuring out gas oven temperature numbered 1 through 7

New apartment, old oven and a lot to bake with precise temperatures. Thermostat is numbered 1 through 7 and no idea what temperatures they represent, couldn't find any identifying company logo or ...
0
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1answer
98 views

Need chewiness and density added to blondies no carbs

I want chewy and dense blondies. The recipe I'm currently using is: 2 cups almond flour 1 cup xylitol sweetener 2 eggs ½ cup butter vanilla extract I've tried adding ground flaxseed, corn syrup and ...
21
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7answers
7k views

Do modern ovens bake the same as the old ones? Is the new oven the reason popovers don't rise?

My popovers always popped over perfectly tall and golden using an old recipe handed down from the 40's, which called for baking at 400 °F and using old-fashioned glass custard cups. Now with my new ...

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