Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,656 questions
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Using whole milk, water, and powdered milk in baking [duplicate]
I've noticed that in some baking recipes (e.g. this), the author uses water, milk, and powdered milk to enrich the dough.
The use of powdered milk in addition to milk is explained by powdered milk ...
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Laminated pastry crispy outside, gooey inside
There’s a shop near me that makes a croissant-like savory laminated pastry in the shape of a muffin, with a very crispy and crunchy outside, but a very gooey and buttery inside. I cannot figure out ...
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How can I make these cookies browned and cooked throughout?
I made this peanut butter chocolate chip cookie recipe as written, but using King Arthur measure for measure gluten-free flour in place of the AP flour. My scoops were on the smaller end of the size ...
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Do I need to defrost frozen tart shells?
I'm preparing to make butter tarts using a recipe I found online. I will be using frozen tart shells, and the recipe calls for them to be defrosted according to the manufacturer instructions. However, ...
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How to make homemade baking chips (like butterscotch or peanut butter chips)?
I want to bake some cookies with baking chips and I'm trying to figure out how I could make my own, mostly to keep a more natural ingredient profile. I'm not looking to make anything "healthy&...
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Replacing honey with sugar in whole wheat bread recipe
All my whole wheat bread recipes use honey, but i want to use sugar. What is the ratio of sugar-to-honey when adding sugar instead of honey in whole wheat bread recipe?
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What’s the key to getting a croissant with a light, flaky structure instead of a dense one?
I’ve tried making croissants several times but usually end up with results that are too dense and lack the layered, “shattering” texture you expect from viennoiserie.
I understand lamination and ...
user220948
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How do you choose the best cake and ice cream flavor for a balanced dessert? [duplicate]
I’ve noticed that many bakeries and restaurants now serve cakes with ice cream, and when the pairing is done right, it really elevates the dessert. For example, a rich chocolate cake with raspberry ...
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What's the effect of steam in cake baking?
I have been using my combi oven that is a fan oven with a steam function, where steam is pumped into the oven and the fan blows it around.
It works well for bread, but oddly when I bake cakes, the ...
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Are there any guides to making flour from acorns?
I have found several accounts of indigenous methods which are necessarily complicated. Koreans generally make acorn starch (which is often listed as flour) which is used as cornstarch or tapioca ...
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How to adjust recipes when substituting browned or clarified butter for regular butter?
I am likely to end up with a moderate amount of butter that has had the water boiled out (I’m making garlic confit and need something to do with the leftover butter). I’m thinking of trying to use it ...
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I use way more salt (by weight) than the recipe calls for. Why aren't my brownies too salty?
I use this brownie recipe (Bravetart). I've scaled it down for a 9×9" pan (the original recipe is for a 9×13" pan).
The recipe calls for 4g of salt, which is about 2.75g in my downsized ...
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May I substitute Kosher salt in for table salt on any baking recipe? [duplicate]
The majority of cakes and cookies I bake simply list 'salt' as an ingredient. Sometimes Kosher salt is specified.
I've been using table salt unless otherwise directed. But I'd like to use Kosher ...
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How do I avoid "wrinkly" cookies when baking?
As you can see I have a wrinkly cookie - well all of them are like this. What am I doing wrong and how do I get them smooth?
Recipe:
3 cups flour, 1 cup sugar, 250g margarine, 1/2 tsp vanilla essence, ...
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Ferrandi's tarte tatin recipe
I'm working through Ferrandi's pastry book (French Patisserie) and I have some questions about their Tarte Tatin.
A big difference compared to pretty much evey other recipe I've seen is that the ...
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