Baking - Page 6 - Recent Questions, Troubleshooting & Support

You submitted a football query to the baking category. How to Make Football Cake Recipe

http://www.amysbread.com/bread/doughs/whole_wheat_and_rye_flours/whole_wheat_with_five_grains

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Banana Bread with Pecans Greek Yogurt Banana Bread Creme De La Crumb

This is one of those questions which could be answered sarcastically - how much do you want? The answer is basically, use lean meat, with a small amount of fat, as fat is vital for flavour, As for the pastry, a good guide is the fat should weigh about 25% of the flour weight e.g. 1lb flour, 4 ozs fat. If you ensure the pastry is as thin as required to ensure it holds the contents in place during and after baking, you have your answer. Nobody likes thick pastry, but neither do they want the meat falling out as they bite into the pie. Good baking!.

What sort of pies? Meat? fruit? What temperature? These can alter the answer, but if being kept at a temperature at which bacteria cannot grow, (i.e. HOT) then from a health risk point of view, reasonably long, however, the actual pie will deteriorate due to desiccation - the liquid will dry out and the pie go hard and unpleasant. If being kept at a warm temperature, the risk to health can increase quite quickly, as bacteria start to multiply and cause serious problems. The pie however, will stay apparently edible for longer. I would not leave anything in a warm place for more than 4 hours and the hot place, whilst not getting full of bugs, a similar time as it will be drying out by then.

I am not familiar with Wilton pans, but as a former professional baker, the main reason for cakes sinking, after baking, is under or insufficient baking. The structure of the cake, which is aerated by the baking powder releasing carbon dioxide to "push it up" or by the inclusion of air during the mixing process, (as in egg sponges or madeira cakes,) needs to be fully set to ensure it stays put as the cake cools. If the structure is not fully baked, as the cake cools the raising agents dissipate and the cake collapses. Collapsing during baking is caused by fundamentally different reasons, usually as a result of unbalanced recipes. Hope this helps.

Molten Centre Chocolate Cake Ingredients Ganache ¼ cup whipping cream 2 oz bittersweet chocolate, chopped Molten Cakes ½ cup unsalted butter, cut into pieces 4 oz bittersweet chocolate, chopped 2 large whole eggs, at room temperature 2 large egg yolks, at toom temperature ¼ cup sugar 2 Tbsp cocoa powder icing sugar, for dusting Assembly Directions Ganache Molten Cakes Assembly 1. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Chill until firm, about 2 hours. 2. Preheat the oven to 425 F. Grease four 5-ounce ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray. 3. Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm). 4. Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate, then sift in the cocoa powder and fold in (using the beaters). Divide this batter between the 4 ramekins and chill for 15 minutes. 5. Spoon the chilled ganache into 4 truffles (you can roll the truffles between your palms to shape) and gently place this one into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom. 6. Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a towel, run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin. Garnish with a dusting of icing sugar and serve immediately. 7. Alternately, the batter can be prepared, ramekins filled and then chilled until ready to bake and serve. Simply add an additional 2 minutes to the baking time.

Make a scratch cake. Betty Crocker has a recipe for a yellow cake.

What type of hinge is it? Try a hardware store.

Take it to the place you bought it from. Usually they will replace it, you just have to buy the battery.

It could be you have diabetes. Sugar and salt tastes stronger to a diabetic.

None.

My Fair Lady

Try it and find out.

Dear Dennis, I found a site for you to look at to get cake decorating directions for Wilton TMNT's cake pan. Go to: slice-heaven.com and in the search box, type: teenage mutant ninja turtles then look over and choose your option. I found other sites but none as cheap or easy.

That is completely natural. The cake raises due to air expanding in the heat and contracting when cooling down. The shrinking can be partly compensated by turning off the heat of the oven 5 to 10 min before it's done and let the cake cool in the oven for 10 to 15 min before taking it out. Avoids also cracking of cheese cakes.

That depends on many different factors. 1. The amount of yeast you added. 2. The amount of salt you added. 3. The heaviness of the dough. 4. The amount of sugar you added. 5. The age of the yeast you used. 6. The type of yeast you use (dry, fresh, fast raising, etc) 7. The temperature you keep the dough (the cooler the longer). 8. The type of flour you use. 9. etc.

Try dry white wine.

Most likely because the dough is too heavy/too wet. Reduce the amount of liquid (milk) so that the dough only drops reluctantly when lifted up with a spoon. Alternatively add some baking powder to the flour mix, but mix well before you add it to the dough.