Questions tagged [baking]

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

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1answer
215 views

Can we use baking powder instead of activated yeast for making pizza dough?if yes than in which proportion we can use it?

Can we use baking powder instead of activated yeast for making pizza dough wouldn't it effect the recipe?if yes than in which proportion we can use it?
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1answer
410 views

How do i make frozen pizza crispy and what temperature is required?

I want to know that how i make frozen pizza fresh and crispy.And what temperature of microwave oven is required for this purpose?
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1answer
2k views

How do i cook pizza dough before adding toppings?

As we know, normally pizza dough is cooked after adding toppings to it. I want to know how I can pre-bake pizza dough, before adding toppings. I find that sometimes pizza dough is not cooked properly ...
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1answer
46 views

what is a required temperature of water for foaming of yeast??

What is the exact temperature of water for the foaming of yeast while baking because when i use cold it is does not activated similarly on hot water.
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1answer
1k views

How can i convert all purpose flour to bread flour?

Sometime I want to cook something that requires bread flour, but bread flour is unavailable. I have all purpose flour. How can I convert it to bread flour?
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1answer
387 views

How do you test a cake or brownie with a toothpick?

When it comes to the toothpick test for checking cake and brownie doneness, where do I poke the toothpick?
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0answers
22 views

How do I need to alter a recipe if I am using a convection oven? [duplicate]

How do I need to alter a recipe if I am using a convection oven as if a recipe calls to use a regular oven? Do I need to alter the recipe or there would only be the differences of baking time/...
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2answers
189 views

Does cooking or baking with honey make it toxic?

I've heard that cooking honey or baking with it makes food or baked products toxic.If it is true,then how can we use honey while baking cookies or cakes that does not affect the quality of these?
3
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1answer
325 views

How can I keep brownies from sticking to the pan?

Whenever I bake brownies they stick to the pan. Is it because I don't use a non-stick pan, or is this related to the thickness of batter? Maybe there is some other reason.
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1answer
3k views

Using whole eggs versus egg whites only [duplicate]

I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour cream and more flour but I’m making a chocolate version ...
5
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1answer
1k views

Do pies baked in disposable pans turn out okay?

Do disposable pans affect the quality of pies baked in them? I'm worried that using a disposable pan may adversely affect the end result.
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1answer
4k views

How can I fix my grainy buttercream?

I have made this recipe for buttercream: https://addapinch.com/perfect-chocolate-buttercream-frosting-recipe/ It includes powdered sugar, cocoa, butter and vanilla. I made it according to ...
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3answers
378 views

Getting some rum into a commerical fruitcake

I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving ...
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1answer
83 views

How to convert cooking times

So a reacipe for mochi balls says to have the shiratamako mixture in the microwave for 1 minute, but i don’t have a microwave, i have a toaster oven. So basically ; 1 minute microwave=__minute(s) in ...
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2answers
680 views

Softened butter vs over softened butter

Many baking recipes call for “softened” butter. What is meant by term "over softened", as in many places it is written that " over softening causes flat cookies or hard dough" etc. Isn't softening ...
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0answers
23 views

Sour Dough Wet Dough [duplicate]

I have made many loaves of bread, but I just got my starter done for my first Sour Dough loaf. I’m following a recipe to the letter, and am now in the kneading phase, my question is that the dough is ...
4
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1answer
441 views

Bread crust separated from interior

I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...
4
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2answers
938 views

What property does rice flour add to a shortbread recipe?

I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...
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2answers
102 views

Sugar substitute for cake recipe

I ran out of granulated sugar for a cake recipe. Will XXX sugar, or another sugar/sweetener be a good sub? I also have brown, turbinado, and splenda.
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2answers
345 views

Why do my cake gets hard after baking?

When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed: 2 cups all-purpose flour,...
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2answers
2k views

Puff Pastry vs Pie Crust

I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html Recently I made some rough puff ...
2
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2answers
997 views

What makes pie dough sticky?

I am using this recipe Serious eats pie dough Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out sticky. I tried adding flour but to no ...
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4answers
236 views

Private Cooking Lessons

I am struggling to find affordable, group cooking lessons where you're not going to learn to make ONE specific dinner dish. Seems that private lessons may be the only way. Anyone else do this? I'm ...
2
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0answers
173 views

Yo-yo/custard cookies cracking

Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated. So far I've tried changing the flour (different protein level and using both self raising and plain)...
2
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1answer
541 views

Gas oven heated from the bottom [duplicate]

I moved to a new place and I have an ancient gas cooker that I can't replace just yet. As the heat source is at the bottom of the oven (rather than the top), would a baking stone help even out the ...
4
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2answers
385 views

Chiffon cake constantly has an unfilled bottom

Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly 20 minutes after start, but starts ...
4
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1answer
104 views

Is it possible to freeze my own 'oven-fry' crumbed food items?

I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking them from frozen, or defrosting them, and ...
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2answers
382 views

How do I get my pizza dough base really crispy?

How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real crisp on the base yet smooth as you bite ...
4
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1answer
155 views

When to add marzipan?

I want to bake a cake with the following ingredients: 200 g butter 200 g sugar 200 g grated marzipan 4 eggs 50 g flour This is a classic recipe were you cream butter and sugar, add eggs one at the ...
4
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1answer
1k views

Chocolate cake recipe requires both baking powder and baking soda?

Here is the recipe I am using. For batter: 2 cups Sugar Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp ...
3
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0answers
156 views

Granola from oat groats

I would like to make granola using a completely whole grain- the oat groat. How can I make granola from oat groats? Should I half-cook them and then put them in the oven?
2
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1answer
301 views

Baking great chewy oatmeal cookies with Quaker Instant Oatmeal Fruit packs

I recently bought a box of Quaker Instant Oatmeal Fruit and Cream Variety Pack, and I want to use a few of the packets for baking cookies. Can these packets be used in a regular oatmeal cookie recipe ...
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3answers
3k views

Replacement for Almond Milk

I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one in my household will drink it. Outside ...
2
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3answers
138 views

How could I split the proving and baking of bread over 8 hours plus?

I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it ...
2
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1answer
178 views

About chicken and osmosis

Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water would be unsalted, and meat would be ...
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1answer
150 views

Managing oven temperature [closed]

I know that the temperature inside an oven fluctuates, but I'm just curious. Won't the temperature inside continue to rise? How do I manage, or control, the temperature inside the oven after ...
4
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1answer
206 views

Can using a poolish or biga preferment help me make a less dense wholemeal bread?

I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I know that wholemeal breads are nearly ...
2
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1answer
2k views

How to adjust baking time and temperature for volume?

I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to double the amount and bake in a round pan....
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2answers
302 views

Why did my vegan croissants come out flat?

I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?)) The pic ...
2
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0answers
140 views

Cooking with Hemp Protein Powder

I was considering making baking goods with protein powder and was considering Hemp Protein Powder. I see most of the recipes often use Hemp Hearts but didn't find much with the protein powder form. ...
3
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1answer
823 views

Do you leave the oven thermometer inside the oven while you are baking?

We have a very old gas oven at home. I just started baking but every time I use it for baking, I end up having burnt cookies, unevenly baked cakes, etc. I plan on buying an oven thermometer. I'd like ...
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2answers
822 views

Lasagna won't cook properly in oven with no lower exposed element :(

My new wall oven with the hidden lower element will not bake lasagna properly, no matter what I do. The cheeses and sauce don't meld into the pasta well. It takes forever to get the center of the ...
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1answer
89 views

Baker's Angel Flake Coconut

I have an old recipe that calls for a large can of Baker's Angel Flake Coconut. How many ounces were these cans; I need to substitute the bags that are available now.
2
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2answers
468 views

Are the terms self-rising flour and baking powder different in the US and UK?

I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are these ingredients different in the US?
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3answers
130 views

What is the benefit of a tinfoil packet?

I see a lot of recipes for tinfoil packet meals: various vegetables or meats and aromatics wrapped in tinfoil and baked/roasted. What is the benefit of roasting using a tinfoil packet compared to ...
4
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2answers
518 views

Folding dry ingredients into the cake batter: at once or in 2/3 portions, does it make a difference?

The following is my go-to sponge cake recipe: 6 eggs 2 and a half cups flour 1 cup oil 1 and a half cups sugar 1 cup milk 2 and a half tsp baking powder cardamom and saffron First I separate eggs, ...
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1answer
103 views

How much lemon extract to substitute anise extract?

I have a anise cookie recipe that I want to convert to a lemon biscotti recipe. How much lemon extract should I use when I use 3 teaspoons of the anise extract?
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3answers
1k 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 ...
2
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2answers
126 views

Presentation - How to make a Tiramisu to be photogenic?

Sorry if this is the wrong forum. I can make a nice Tiramisu but the photo does not look good. I make Tiramisu, get a slice of it and photograph it. Challenge is that we have zero control over how the ...
4
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1answer
199 views

Unpleasant crust on bread

I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...