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
1answer
274 views

Can I bake a cheesecake using only a water bath?

I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes. A lot of cheesecake recipes require a water bath before baking in an oven. I was ...
6
votes
5answers
398 views

How to make a more apple-y apple cider yeast bread

I would like to figure out how to make a strongly apple-flavored yeast bread I found a recipe for a yeast bread that I was quite happy with, which starts with the yeast in 2 cups of milk, then uses 1/...
0
votes
1answer
66 views

How to cook fried potatoes in a No Fry Cooker?

I want to “No Fry” French fried potatoes. Can I stack them on top of each other to cook and brown a little? I have seen pictures of them being piled on top of each other in a No Fry Cooker. In a ...
0
votes
2answers
325 views

Should I mix vanilla sugar with wet or dry ingredients?

I could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg, sugar and oil. But I am not sure with ...
3
votes
1answer
195 views

The secret to crispy sourdough waffles?

This is my first post so forgive me if I break etiquette! I am trying to figure out why I can't seem to achieve crispy waffles. I've been working with the King Arthur recipe: https://www....
5
votes
4answers
1k views

Gluten formation in cake dough

I have no experience in cooking. So I apologize in advance if this is a simple question. The first cake of my life that I made yesterday swelled very well in the oven. It had a soft texture when ...
3
votes
1answer
168 views

Adjusted cooking time for an already-baked pie shell

I have a pumpkin pie recipe that calls for an unbaked pie shell. During the cooking step, it cooks first at 425°F for 15 minutes, and then at 350°F for 30-40 minutes (until toothpick can be ...
5
votes
1answer
101 views

How are powdered emulsifiers (such as monoglycerides) prepared for use in cooking and baking?

Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered emulsifiers before in cooking or baking, ...
15
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2answers
3k views

How much time and temperature do I add when making 140% of a quick bread recipe?

I am going to make a quick bread recipe that calls for an 8" X 4.5" (20 cm X 11 cm) loaf pan, but I only have a 10" x 5" (25 cm X 13 cm) loaf pan. I've done the calculations and ...
1
vote
1answer
77 views

Why did one pecan pie end up with a dark center after baking while the other pie came out perfect, same batter same cook time?

I baked two pecan pies at the same time, used the exact same batter and everything, one pie came out perfect with a clear pecan batter center, the other pie however ended up with a dark colored center ...
0
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0answers
280 views

Substitute wet milk for dry milk [duplicate]

I am needing to know how much normal milk do I use in place of 1/2 cup powdered milk in bread.
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2answers
1k views

Flour/Instant Dry Yeast Ratio in Thin Pizza Dough

I researched this question before asking, but I could not find a clear information. I'm sorry if I missed it. I want to make pizza from a leavened dough. I will use instant dry yeast. There are lots ...
2
votes
1answer
867 views

Baking and a rotten egg was cracked into mix :(

I was mixing together my batter for gluten free cinnamon rolls (aka- using really expensive flour!), I broke an egg into the mix and the yolk looked almost like it was hard boiled... it had not been! ...
0
votes
1answer
92 views

Two identical dishes - how do I adjust temp and time for two 9x13 pans instead of just one?

Two identical dishes - how do I adjust temp and time for two 9x13 pans instead of just one? It calls for one being baked at 350 for 40-45 minutes.
2
votes
1answer
243 views

When can I use a cake recipe to make muffins?

I wanted to know what are the rules for using a recipe of a cake biscuit to make muffins. I understand I need to adjust the time of baking. Is there anything else I need to bear in mind? The recipe ...
2
votes
2answers
2k views

Can I substitute salted for unsalted butter in chocolate fudge?

My recipe calls for unsalted butter but I only have salted butter on hand. Will this be a problem in the taste or consistency of my fudge?
3
votes
1answer
592 views

Commercial part-baked baguettes

It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Does the dough or crust undergo any significant ...
2
votes
1answer
2k views

What is the difference between using hot water and cold water when making regular pastry?

What difference in texture and taste does using hot water make to pastry? How would this compare with a standard recipe (flour, butter, salt, egg, a little cold water)?
3
votes
1answer
968 views

How to not make my macarons rip? [duplicate]

I just made a batch of macarons. This is my third total batch of them, and they become increasingly better - alas compared to my previous batch, these don't show much if any improvement even though I'...
4
votes
2answers
200 views

Preventing Warping when Roasting at High Temperature

I like to roast in a gas oven at 400F for extended periods. Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Sprouts at 400F for 60+ min (with stirring). ...
1
vote
1answer
2k views

Is it safe to bake dough in a microwave?

I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwave cooks moving water molecules. So what ...
0
votes
1answer
2k views

How can i bake multiple kinds of cheesecake at the same time in a spring-form pan?

I'm new to baking , so i was wondering how can i bake different kinds of cheesecakes in a spring-form pan at the same time? Example: i want to make NY cheesecakes with three different flavors in the ...
8
votes
2answers
3k views

How much can I change a NY cheesecakes recipe?

My sister recently started making NY cheesecakes (Baked) according to an online recipe she found. I assisted her in doing so, and every time I mentioned any kind of change we could make in the recipe ...
2
votes
2answers
291 views

Why are bread pans rectangular?

I assume it's so that heat from the oven can reach the core of the bread loaf within a certain amount of time, without over-exposing (and therefore burning) the top of the loaf. Is that the case, or ...
7
votes
2answers
214 views

How do I add a strawberry swirl to my cheesecake without cracks and craters?

I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone great with it other than I get a bunch of ...
2
votes
3answers
591 views

Should there be any problem cooling Mysore Pak outside a refrigerator?

I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, add one cup of sugar directly together ...
0
votes
2answers
565 views

Can I double a pumpkin pie recipe for 10 x 2 inch pan?

Can I just double the Libby's recipe and bake the pie in a 10 inch by 2 inch pie pan?
11
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3answers
15k views

Does milk make cakes lighter or tougher?

After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while others say it gives a more rubbery/tougher ...
4
votes
2answers
185 views

What ingredients can I add to no-knead bread to extend its life?

Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible, is not as pliable the next midday. I ...
2
votes
2answers
677 views

What's the point of the first action in double-acting baking powder?

Modern baking powder is basically always "double-acting". This makes a lot of sense compared to the older single-acting powder, since the gas formed during baking won't be removed by mechanical ...
2
votes
3answers
264 views

8x12 vs 9x13 for casserole dish?

Will I need to make adjustments for cook times on something like a casserole or lasagna if using a 8x12 baking dish instead of 9x13? Thanks
2
votes
0answers
50 views

Why do i get flat and crack french macaron tops [duplicate]

I have tried to make chocolate macarons several times now. Each time I get a flat cookie (no feet) with a cracked top. I've tried baking them at 325 as well as 300 F. Each time, around 4-6 minutes in ...
5
votes
1answer
473 views

What is an optimal way to make tandoori roti and naan in big green egg?

Big green egg (and other kamado style ovens) can be used for many kinds of different breads. What is an optimal way to bake naan and/or tandoori roti in an egg( large size)? Traditionally clay ovens ...
18
votes
5answers
10k views

Can a microwave oven cook chicken?

The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times. But the problem is, I am in Japan and I have a ...
0
votes
1answer
65 views

Sour cream pound cake

I have a recipe that calls for a Duncan Hines butter cake mix 4 eggs ½ cup sugar 1 cup Wesson oil 8 ozs sour cream. Cook in preheated oven 1½ hours at 300. I have made numerous cakes like this ...
6
votes
4answers
729 views

Does shaping dough require punching/folding it?

Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four ...
18
votes
4answers
8k views

Wood versus marble rolling pin 'performance'

Is there any reason that a marble rolling pin would perform 'worse' than a wood rolling pin? My roommates recently bought a visually appealing marble rolling pin; however, I've noticed a few problems,...
3
votes
1answer
1k views

Oat bran flour instead of oat flour

I bought Oat bran and ground it until flour consistency, I was wondering, can I use it as flour for baking? (pancakes, bread etc.) Same question for wheat bran flour as well. Thanks.
3
votes
2answers
150 views

sweet stones of Perosa

I saw pictures of some sweet buns that look striking, and I cannot find a recipe. The buns are described as "sweet stones of Perosa." Here is a picture of sweet stones of Perosa, and another of sweet ...
2
votes
0answers
99 views

Can you add rice flour to pastries to make them flakier?

The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing the time that the dough is handled to ...
2
votes
1answer
77 views

What gives the sponginess of a Chiffon Cake?

I tried baking this receipt and followed the instructions https://www.youtube.com/watch?v=nYQ5uc6plCs The cake turns out ok but it's not a sponge like shown, its a bit more compressed and droopy. Any ...
4
votes
2answers
500 views

scaling of kneading when scaling bread recipies

I usually make a pizza dough for 3 pizzas, from 500g flour, but once I made a double sized portion, with doubling everything in the recipe and I was not totally happy with the result. Since then I ...
3
votes
1answer
774 views

Ascorbic Acid (Vit C powder) with Baking Soda = Single Acting Baking Powder?

For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It's been fairly successful. I would like ...
2
votes
2answers
4k views

Parchment paper around a cheesecake?

I recently made a pumpkin cheesecake in a springform pan. The instructions say to run a knife around the outside immediately after removing the cake from the oven, and then allow it to cool to room ...
6
votes
1answer
688 views

Is this a Confectionery Ganache frame?

I have been trying to search for this device for days. I’ve used the terms “dough rolling frame, caramel ruler, confectionery frame, ganache frame, adjustable ganache frame, dough leveling frame, ...
1
vote
1answer
147 views

How to check on something baking in oven

Whenever I bake something, I am afraid of opening the oven door because I think heat/hot air/steam will escape. For example, today I made baguettes with a water source at the oven bottom. When I ...
4
votes
2answers
684 views

Baking Powder, Baking Soda, and Yeast

I've read one cook say, "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, ...
2
votes
0answers
195 views

Bread machines and low altitude my bread won't rise!

I am experienced in baking; I am 65 years old and been baking and cooking for a while, but this problem has got me going crazy. I have recently purchased two new bread machines; one is a Sanyo brand ...
6
votes
3answers
3k views

Why is my cake rising sideways while baking?

Here is what my cake looks like: I'm using the following ingredients to make the cake: 1 egg wheat flour milk some kind of flavour essence like vanilla essence pinch of baking powder pinch of baking ...
1
vote
1answer
151 views

Reheatable pizza dough

Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or how can I tweak the recipe for a ...

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