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Baking is a method of preparing food that uses dry heat, typically in an oven
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".
Please see this recipe. Healthy Carrot Cake Recipe | With Quinoa & Applesauce - Simply Quinoa
Suppose I want to use sugar or xylitol instead of maple syrup to make it a bit sweeter. Should I use a higher oven temperature for the sugar to cook properly?
Anything else I need to be aware of.
short of baking, I dont. I just kinda dump and go.
I find unless you really ventured off the original recipe, the final product isn't affected that much. I'm about to try to make my own HongKong style XO sauce and I might measure what I use, and take notes just incase I nail it on the first...
I LOVE me a restaurant supply house. I get my baking sheets there. half pan sheets? dunno. I use them all the time.
I recently bought some tiny ones. 1/8th sheets? ahhh, gotta love them fractions! they have been instrumental in making my kitchen life better. thawing something in the...
One of my favorite cakes, a little more work than regular cake but very worth it. It's a little smaller than a regular pound cake.
170 g of honey of your choice, I prefer a darker stronger tasting one to not lose the flavor in the cake.
85 g of golden syrup
2 beaten eggs
So I bought a waffle Iron, and really wanted to try it out. And there's a flour challenge going on, so I figured this was the perfect time to make use of my waffle Iron. It's low in WW points for those who are interested, 5 points a piece ( without toppings). I mean 1 heart with a piece! Not...
Adding water to preheated vessel during baking bread helps create steam to make for a more crispy crust, does that work all the time? My Sourdough needs a more crispy crust and that is the only thing I know that helps. When it's cooled, it's more "leathery" and I want it to, if anything get...
I have a recipe which requires a tbsp of honey. I pour my honey into a tbsp then transfer from the tablespoon into my pot or pan. The process takes ages as the honey is so sticky.
Any suggestions on speeding it up?
I like to be able to add the ingredients quickly at the end, so I can leave...
Mequite bean flour is an almost forgotten way to bake breads, cakes, cookies, pie crusts and other things. It was largely a baking style in the southern United States.
Have any members ever baked with mesquite bean flour and care to share their experience?
BTW: Mesquite is a spiny...
I was recently reading a Serious Eats/Food Lab post, and in the series of pics that Kenji Lopez Alt included was a black baking rack.
In the comments, someone chided him over using a coated baking rack, saying that the coating invariably flakes off and into the food.
KLA humorously pointed...
So, interesting thing happened yesterday. I made a banana bread with a sugar substitute which claims to be 1 for 1 replacement for brown sugar, but the results I didn't expect were:
When creaming the butter and "sugar" together, the mixture was thicker and perhaps even "drier" than I'm used to...