Questions tagged [baking]

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

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3 votes
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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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1 vote
1 answer
87 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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0 votes
3 answers
282 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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  • 1,494
5 votes
1 answer
788 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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2 votes
1 answer
198 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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1 vote
0 answers
57 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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  • 179
3 votes
2 answers
146 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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  • 131
0 votes
1 answer
92 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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1 vote
1 answer
172 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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2 votes
0 answers
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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6 votes
4 answers
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? ...
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  • 541
22 votes
5 answers
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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  • 221
3 votes
1 answer
241 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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  • 131
6 votes
1 answer
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 ...
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  • 63
0 votes
1 answer
176 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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5 votes
1 answer
597 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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  • 51
4 votes
5 answers
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 ...
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2 votes
2 answers
116 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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  • 693
2 votes
2 answers
221 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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3 votes
1 answer
121 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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  • 131
10 votes
3 answers
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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3 votes
1 answer
1k 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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1 vote
2 answers
156 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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  • 111
0 votes
2 answers
538 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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  • 3
0 votes
1 answer
123 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 ...
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  • 107
4 votes
2 answers
313 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!
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  • 107
8 votes
3 answers
4k 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 ...
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2 votes
2 answers
323 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?...
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  • 21
3 votes
1 answer
142 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 ...
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  • 63
5 votes
2 answers
891 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 ...
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6 votes
2 answers
308 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 ...
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7 votes
1 answer
2k 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 ...
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  • 173
3 votes
1 answer
344 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 ...
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0 votes
1 answer
100 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 ...
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21 votes
7 answers
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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  • 321
0 votes
1 answer
85 views

Does the towel touching the day 1 starter and absorbing the liquid matter?

On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
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  • 1
5 votes
1 answer
653 views

Butter in baking

Butter has a ridiculously low smoke point (120 to 150 °C). Cooking in burnt oil is not cool. However, it seems difficult to find baked dishes targeted at below 150°C.. Is butter acceptable in the oven?...
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  • 367
1 vote
1 answer
79 views

Are lebkuchenherzen made from the same mixture as Lebkuchen?

I'd like to know how lebkuchenherzen are made. Round iced Lebkuchen can have a soft cakey texture which I would imagine wouldn't be strong enough to hold the shape of a large lebkuchenherzen. Are ...
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  • 1,044
2 votes
3 answers
944 views

Why are these bagels sticking?

I made this bagel recipe, and here is the result: As you can see, the tops are beautiful, but the bottoms have stuck to the wire rack they were baked on, and have torn upon removal. The recipe does ...
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  • 1,494
1 vote
1 answer
170 views

Why did this cake fail?

I made this cake in a borrowed bundt pan (i.e., I'm not used to baking in it), which I greased with cooking spray. This was the result: Not only did large sections stick to the pan and tear out upon ...
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  • 1,494
0 votes
1 answer
92 views

Can large pizzas be made in a convection oven?

Can large pizzas be made in a convection oven? I have a large pan, but it is bigger than the rack. If I make pizzas on that pan, will the pizza bake evenly?
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  • 1
1 vote
3 answers
1k views

My brownies are flat

I have followed the following recipe for my brownies: Ingredients: 1/2 cup sunflower oil 3/4 cups sugar 2 eggs 2 tsp vanilla extract 1/2 cup flour 1/3 cup unsweetened cocoa powder 1/4 tsp baking soda ...
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  • 11
3 votes
1 answer
304 views

How does water behave in Dutch oven baking?

Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the ...
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0 votes
0 answers
135 views

Malt barley powder: pancake killer?

I got some barley malt powder at H Mart https://hmart.co.uk/shop/en/pan-frying-powder/4496-tureban-dry-malt-barley-powder-400g-8804129001021.html and tried using it in pancakes. The pancakes stay ...
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  • 5,530
0 votes
0 answers
37 views

Converting Yeast Recipe to Natural Levain [duplicate]

Like many people, I've been doing a good bit of sourdough baking during the quarantine and, like many people, I am in a state of near-constant panic that I have to use up the starter that is ...
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  • 149
2 votes
1 answer
3k views

How to coat gummies with beeswax/carnauba wax and coconut oil/palm oil?

I tried coating my gummies with beeswax but it was a failure. First, I melted beeswax and tried to pour it in a spray bottle but it hardened so fast. Also, I tried coating them by just putting them in ...
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4 votes
1 answer
505 views

How can I tell whether my baking recipe has enough acid to activate the baking soda?

I've been trying to modify my grandmother's oatmeal cookie recipe to use less brown sugar, but all of my batches are coming out with a slightly 'metallic' taste. I've attributed this to the baking ...
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0 votes
1 answer
129 views

forgot the shortening (1/2 cup) in banana cake. How can this be served, or rescued?

We forgot the 1/2 cup shortening in banana cake mix. Can this error be fixed out of the oven? It seems to be a wee bit heavy, as in unleavened.
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  • 1
6 votes
1 answer
2k views

What's the difference between brioche feuilletee and croissant dough?

There are two similar laminated doughs, but recipes make them slightly different, but overall what are the main differences between brioche feuilletee and croissant dough?
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  • 163
1 vote
2 answers
108 views

Using proofed (?) yeast in a recipe (confused about amounts)

I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25 cup ice water" On the instant ...
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