Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [baking]

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

Most questions in this tag will be about some type of leavened product: cakes, pastries, breads, and so on. However, any food cooked by convective heat at moderate temperatures may be considered baking.

If your question is about cooking meat, vegetables, or other non-rising food, especially at very high heat, consider using the tag instead. Other common oven techniques that are not baking include and .

2556 questions
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Sponge cake batter too runny

I followed a new recipe for a sponge cake (Sour Cream Sponge Cake) by James Peterson. The only tweak I made was to include some lemon zest in with the sour cream. When I combined the yolk mixture with the whites, I attempted to pipe the batter into…
Jeff M
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How do you make a cake with soft fillings baked inside?

I've seen cakes baked with soft fillings inside like a cream cheese of chocolate buttercream type filling that were obviously baked in there, rather than baking and filling when cold. What are the general techniques for doing this, and do they work…
Cate
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Impossible to manage sticky dough

Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shape sticky dough but believe me, I have never seen something as sticky as what I'm dealing…
Francisco Abanto
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Troubleshooting Oven BBQ Cooking Times

I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven. For example, I'm currently baking baby-back ribs wrapped in foil. This recipe calls 3 1/2-4…
user3053297
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How do I cook a cottage pie from chilled?

I made a cottage pie yesterday afternoon but did not cook it. I cooked the mince and veg and the mash, put it in the dish but did not put it in the oven. I then allowed it to cool and then placed it in the fridge. I want to serve it tonight, how…
El C
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Under-watered bread dough: specific effect?

I would like to ask what would be the difference between a bread dough that had a sufficient water component, vs a bread dough that wasn't sufficiently moisturized, in terms of the end result baked product? Would an under-moisturized bread become…
wearashirt
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Bake frozen pizza without a tray - will it melt and drip?

How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that just not happen?
Dan Dascalescu
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How do I remove a sheet cake from a pan?

I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces without crumbling? I am using parchment paper which works great but having trouble getting…
mom
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Tasty's Cookie Cream Puffs

I saw some expert advice for someone's problems with Choux pastry posted here: Choux pastry (Chocolate eclairs) doesn't rise I'm having problems with this 'cheat' recipe…
Dom Bray
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How to keep savory biscotti crunchy?

I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no longer crunchy! They are made with eggs, whole milk,…
luckynumber3.com
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Bread crusty outside and super soft inside

I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use?
Julio arias
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How to form cookie dough into rolls?

I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made cookie dough into containers and just slice them up later -- very difficult and tough. I…
wearashirt
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Yogurt-based sourdough smells like alcohol

I'm following this yogurt-based sourdough recipe, and (right now) at the 18-hour mark, it (the dough) smells like alcohol. Is this a bad sign, that it should not be consumed? And, moreover, is this recipe perhaps dangerous for leaving yogurt out for…
user45591
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Use of sour milk for bread making - how long after the expiration date is it safe?

My mother uses (and my grandmothers used to use) sour milk in the baking of homemade bread. This was generally whole raw milk that had soured. I'm not so lucky as to be able to get whole raw milk from a source I trust any more but occasionally a…
noonand
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Chiffon cake deflating

I'm currently on a chiffon-making spree but all my chiffon cakes keep on collapsing after cooling. Here's the recipe I used: - 100g flour - 100g sugar, 50g for meringue and 50g for yolks - 1 tsp baking powder (4g) - 45g oil - 90g water - 3 eggs,…
Hannah Song
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