Questions tagged [baking]

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

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4
votes
1answer
285 views

How much yeast is “1 Large Yeast”?

This recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons, but I can’t guess how much “large” is. I am also assuming ...
1
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2answers
188 views

Can frozen egg whites be used in a macaron recipe?

I put a few egg whites in the freezer a few couple months ago (frozen in an ice cube tray, then transferred to a freezer bag). Would they be viable for using in a macaron recipe (either French or ...
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2answers
239 views

Why are my cookies spreading too much? More flour?

My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothing seems to be working consistently. I'm ...
1
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2answers
296 views

Can I add cocoa butter to white chocolate chips to promote a smoother melt?

My daughter sent me a recipe for gingerbread biscotti which has macadamia nuts and then dipped in white chocolate. The recipe says to "melt according to the instructions on the bag". Well, there are ...
6
votes
1answer
240 views

Preserving sweetness during baking without sugar

noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at ...
3
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2answers
895 views

Plastic Bowl for Bread

Is it ok to let bread rise in a plastic bowl? I got rid of my glass and metal bowls because they were too heavy for me to lift.
0
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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?
0
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1answer
121 views

Can acetate sheets be put in the oven? [duplicate]

I have tried lining mini cheesecake pan (with removable bottoms)in parchment paper, as I do with larger cheesecakes. The parchment paper bends in the mini version. Can I use food-grade acetate in ...
14
votes
4answers
3k views

What makes cake a Sponge Cake? And what doesn't?

I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake. I know how to make a ...
5
votes
1answer
291 views

Why are sourdough crusts thicker?

I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I ...
1
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1answer
70 views

What kind of reaction when you combine sodium bicarbonate and sodium acid pyrophosphate?

Is it a single reaction slow raising agent? It only activates when on a heat right? My product is a Chinese fried dough known as youtiao... And also going to add with ammonia bicarbonate
1
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2answers
249 views

Why using ammonia bicarbonate and baking powder for deep fried bakery product?

This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my experience, the recipe used 2 kinds of ...
4
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1answer
3k views

Should I preheat glass and ceramic pans before baking bread?

I never bake a loaf of bread before and I would like to bake a no-knead bread. For your information, I have an electric oven, a glass and ceramic pans. Should I preheat the glass and ceramic pans in ...
1
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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. ...
2
votes
1answer
237 views

How do you know if your starter is powered mainly by yeast or bacteria?

One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)? I've been ...
2
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1answer
104 views

How can I bake Cannelés more evenely with a big silicon pan?

I purchased this cannelés pan which lets me cooks a whopping 77 mini cannelés at once. I have tried it multiple times, with multiple recipes but no matter what I try, I have this result: The outer ...
1
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3answers
116 views

Recipe interpretation

I've been following a recipe, and two things confuse me. One is the "what" for most steps, and the other is a "why". The recipe is here. But look at the steps, which I've abbreviated here to save ...
0
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2answers
203 views

Temperature of Electric Fan Ovens

In an electric fan oven when cooking a specific recipe at a given temperature should that oven reach that temperature given the 20deg. difference between that and a conventional oven? I bought an oven ...
0
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1answer
50 views

What way to incorporate sugar into dough for millefeuille is better?

Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, ...
4
votes
1answer
112 views

Donut-style Glaze Cracking

I make a baked flat cinnamon roll style pastry that I glaze with an icing-sugar based donut-style glaze I've created applied hot on the baked product. Only sometimes when the glaze has set, some get a ...
0
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1answer
91 views

Fan oven temperatures

I have had installed two new Neff top of the range ovens. My question is : if you cook cakes in a fan oven at 20 degrees less than you would in a conventional oven ie 170 instead of 190 (as instructed ...
1
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1answer
108 views

can i use candiquik in baking recipes?

I was gifted a ton of candiquik, which I thought was baking chocolate. However, after looking over the package, I learned that it is a candy coating. I checked out the product FAQ and learned that I ...
7
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1answer
351 views

salamande(?): name of bread

Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like french. But I don't know its exact name....
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2answers
2k views

Banana bread edges are burnt, top and middle is underdone

I use a recipe from Food Network for banana bread, no modifications. I bake it in a glass pan which has a nonstick coating on it (I think it's an Anchor Hocking pan). Every time I make it, by the time ...
3
votes
1answer
168 views

When to add eggs in brioche?

I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a very long kneading time. Should I ...
1
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0answers
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 ...
0
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1answer
843 views

Can I bake 2 cakes at a time on 2 different shelves in my oven toaster grill?

I have a 45 liter capacity oven toaster grill, with 3 rack levels. Can I use the 2 shelves at a time, to bake 2 cakes simultaneously?
3
votes
1answer
91 views

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
1
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0answers
545 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 ...
2
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0answers
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 ...
0
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1answer
153 views

Olive oil instead of peanut oil to air fry potato?

I’m allergic to peanut oil, can I use olive oil for baking potatoes in a power air fryer oven elite
10
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3answers
2k views

Freeze dried blueberries vs frozen blueberries?

What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
1
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1answer
71 views

Schichttorte; a 20 layer German broiled cake [duplicate]

I am making the cake named above, which I found on a British baking site. It call s for 5 1/2 oz of reg flour-sifted, and 2 1/4 oz of sifted corn flour. ? Does anyone know if this recipe in this ...
4
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3answers
203 views

How to “Sponge” in “Sponge and Dough”?

I'm trying to improve my bread making and have read about the sponge and dough method. From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add ...
0
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1answer
111 views

the oil I put in cake mix is old

The oil I used in a cake mix was old & made the batter taste like old oil. Is there a salvage or is it ruined?
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2answers
307 views

How to make bun with my oven

The electric oven I have, Its maximum heat is only 250 Celsius. If I wanted to make a bun in it, How to preheat? & How much time I have to heat? & how many Celsius to heat?
0
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1answer
46 views

Scalloped potatoes and oven fried pork copsihave scl

I have scalloped potatoes that need to cook at 450 for 25 minutes and ocean fried pork chops that need to cook at 425 for 25 minutes. How much longer will scalloped potatoes need to cook at 425?
1
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2answers
156 views

What is this bread making technique called?

I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding with the rest of the incorporation of ...
1
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0answers
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 ...
0
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2answers
204 views

Can fresh citrus juice be reduced to concentrate flavor?

Does reducing fresh citrus juice increase its flavor and will the flavor be damaged if it is reduced too far?
1
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1answer
53 views

How to use a preferment / poolish? Cake vs ADY?

I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor. According to https://food52.com/blog/17140-preferments-and-how-to-adapt-any-...
5
votes
2answers
118 views

Quick breads in foil pans

When cooking quick breads in foil pans should they be placed on a cookie sheet or set on oven rack?
1
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1answer
93 views

How to make crescent rolls soft and fluffy?

I have tried a couple of times to make my crescent rolls light, soft, and fluffy, but I have not managed to achieve that yet. They turn out a bit too heavy. My guess is that the dough is too sticky, ...
4
votes
1answer
128 views

How to make Brie En Croute less rich/cheesy?

I prepared Brie En Croute using 1/2 of a 16.9oz/480g round of Brie and a single layer of frozen puff pastry dough. I also added a few dollops of apricot preserves inside. When wrapped, the pastry ...
0
votes
1answer
83 views

I want to make normal sandwich bread. What's the yeast called in an Italian supermarket?

I'm going crazy because Lievito Madre won't raise (half whole grain / half white wheat 00) my dough. Which yeast should I buy in Italy to finish with normal sandwich bread?
1
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2answers
151 views

Top of Dough “Cracked” During Cold Rise - is it bad?

I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See: Is this normal? Or symptomatic of a problem? I used a glass bowl and covered it with ...
1
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1answer
114 views

Refrigerated sugar cookie dough

If my sugar cookie dough has been in the fridge for a few days how long should it sit out before I attempt to roll it out?
1
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2answers
310 views

Does Sugar Cook Eggs?

There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water. I was watching The Try Guys ...
0
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1answer
305 views

What happens to yeast in bread after it dies?

I have been told by someone that afterm the yeast dies in bread when you bake it, it "disappears". Is this true? I always thought I could taste yeast in really good bread but I could be wrong.
4
votes
3answers
1k views

How to make wafer paper?

I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned in usual recipes. Internet search ...