My usual apple crisp recipe is here, except that I generally use a third of the recommended sugar and three or four times the necessary cinnamon. I'd like to e
Say I wanted to make a large amount of dough, then divide it into smaller portions to send to cafes, etc. How would I package the divided dough? Do I just put i
I was making Victoria sponge cake, and the recipe called for using softened butter, which should then be mixed with sugar using an electric mixer. I did not hav
The cake looks done but it’s not in the middle. Should I just keep baking it?
I am making an apple crisp for my husband's restaurant. I'm using a recipe that I did not create. Recipe calls for 4 tsps baking powder, but there's no measurem
This morning felt like some scones and had to pre-heat my normal oven to 220C which takes like 15m - just to bake a very small batch of scones (literally 4) whi
I'm making brownies for the first time, so I went with cake-like but everyone wants chewy. I agreed but realized it was too late. They're alre
My strategy is as in the topic, plus near the end, I switch the oven off and then use the still accumulated heat to cook food. I think I have a good intuition a
I'm trying to make homemade Tootsie rolls, and the recipe calls for 1 1/4 cup of instant non-fat dry milk powder, which I don't have. Is there any way I can sub
Aside from the cheese, isn't everything in a lasagna already cooked? If so, why do recipes still call for 30-40 minutes of baking? And how does the baking affe
I'm making a brioche. Currently, I do a sponge & dough process + an overnight cold rise. I'm wondering if the sponge and dough is necessary if already doing
I am using 20Ltr ONIDA Black Diamond conventional microwave oven. I couldn't bake cakes in this oven at 180 degree temperature. Please send me
(This is a follow-up of this question.) I'm trying to bake a "frozen, stuffed pretzel". (Why? See previous question.) My first attempt (350°F for 35 minute
I have a recipe for oatmeal cookies that uses demerara sugar. While I do have some demerara sugar, the quantity remaining is approximately 1/3 of what is needed
I have Vital Proteins Collagen Peptides Unflavored, which is 90% protein (9g protein per 10 g serving). The whey protein isolates I've seen are also approxima
I accidentally poured the syrup over my Baklava before I baked it. Did I ruin it? Is there anything I can do to salvage it?
What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over,
A week ago I mixed 1 part AP flour 1 parts tap water, keeping it at room temperature (18-24c). I've been discarding a bit and feeding it 1:1 daily. The last few
UK recipes give the amount of eggs in a recipe in grams and I would like to know how many eggs I will need fpr 115 grams of eggs. So, what does the average lar
Let's say I'm making a crumble topping or some biscuits. What, if any, differences would it make to the finished product if melted butter was used instead of r