Baking is cooking by dry heat and an art form all on its own. Attributed to the Babylonians, baking food has been around since as far back as 3,000 BC.
How much imitation vanilla to substitute for vanilla extract?
I would suggest doubling whatever the recipe calls for.
I need the top of a cake round for a treasure chest cake. How do i add extra cake on to make the top look rounded?
There are several methods of getting a rounded cake top.
First, you can use an additional egg white, and beat the egg whites until they are stiff (not dry) before folding them into the batter. Then bake at least half of the batter in a loaf pan. The top should rise up, forming a dome much like a treasure chest.
Another method, also using a loaf pan. Bake two layers in loaf pans. This time let's assume they do NOT rise up into nice round tops, but bake flat. Turn the layers out of the pans, then, when the cakes are completely cool, use a serrated bread knife to shape one layer into a rounded shape. Put the layers together with icing, then use plenty of icing to smooth out and further shape the top.
A third - and easiest - method is to bake part of the cake in a rounded pan. Coffee Cans are often used for this purpose. Grease the can well or line it with parchment or waxed paper. Bake part of the cake in the coffee can, then turn it out and cool it, then cut one side off for a flat base, leaving the rounded top.
1 teaspoon equals how many tablespoons?
3 teaspoons = 1 tablespoon
How do you cream a mixture as in a baking recipe?
In baking, sugar and solid fat are beaten together vigorously until the grains of sugar can no longer be felt when touched. This process is called "creaming." The fat can be butter, lard or shortening. Oil can be substituted in some recipes but it will not "cream" in the same way as fats that are solid at room temperatures.
How long do you bake chicken?
- 20 minutes per lb.20 minutes added at the end. If you have a 3 lb. chicken then cook it for an hour. You can check to be sure it's fully cooked by pulling the leg away a little and see if the juices are clear (it's cooked) or if it's a little pink (it's not done.)
- The time your chicken needs to bake in the oven does depend on the baking temperature and size/thickness/bone in or out of the meat. To be sure that it is cooked thoroughly, use a Cooking or Meat Thermometer to assure the inner most meat is at the proper and safe temperature of 165° to 170°F.
- I have been cooking whole chickens the same way for over 20 years and this is what I do: I put the oven on 350 degrees and make sure it is at that temperature when I put a rinsed and patted dry bird in the oven. I cook it at this temperature for 15 minutes per pound. Once the time is up, I remove it from the oven and cover it tightly with aluminum foil for 15 minutes before carving.
What is 180 degrees celsius equal in Fahrenheit?
To find the answer, you have to take the Celsius and times it by 1.8, then add 32. So the answer would be 356 degrees Fahrenheit.
What is 350 degrees f in c?
What is cassava cake?
A Filipino traditional Holiday Sweet. See the link below.
Cassava is made from Yucca root. The root is ground into a flour. Yucca root is good for the joints and arthritic pain.
When making a rue how many tablespoon of flour do you add for every tablespoon of butter?
Equal amounts flour and butter. For future inquiries, it is spelled roux.
Can you substitute margerine for butter when making dough?
Margarine may be substituted for butter when making dough as long as it is not "lite" or "low fat" margarine. It is a great option for Vegans.
How can you avoid for your cakes not to rise and create a little mountain on top?
The reason that the cake forms a dome on top is that the sides cook faster than the middle, so when the middle cooks, there's nowhere for it to to go but up. You can lower the baking tempterature and bake for a slightly longer time. I usually bake at 325 F until the cake tests done.
You can put an upside-down flower nail into the center of the cake. Spray it with nonstick cooking spray first, put it in the pan, and then pour the batter in. It will act as a heating core and help the middle cook a little faster. When you turn the cake out of the pan, remove the flower nail carefully---it will be very hot. It leaves a small hole in the cake, invisible once it's frosted.
You can also use bake even strips. They're fabric strips that you soak in water and then fasten around the outside of the pan before putting the cake in the oven. I've never tried them though. The flower nail method works well for me.
Wrapping wet strips of clean cotton fabric around the outside of the cake pan works very well in preventing domed cake tops. Synthetic fabrics should NOT be used, as they can melt or give off unpleasant odors at baking temperatures. Strips of old T-shirts, torn bed linens or twisted gauze all work well. The strips should be thoroughly wet, wrung gently, then secured around the cake pan before pouring in the batter. Be careful to tuck in the ends of strips so they do not hang loose or touch hot elements.
this is correct but remember cloth catches on fire
Is evaporated milk the same thing as condensed milk?
Not exactly. Both are forms of concentrated milk in which roughly 60 percent of the water content has been removed. The difference lies in the sugar content; condensed milk is sweetened and evaporated milk is unsweetened. Condensed milk is thick and rich, often used in baking and as a sweetener in tea or coffee. Evaporated milk is used in recipes that call for a creamy texture but no added sweetness.
How many cups is in 100 grams of butter?
5/12 of a cup, or somewhere between 1/3 (=4/12) and 1/2 (=6/12). Yay fractions!
If precision in quantity is required, as in baking, you should buy a scale (which should do both metric and stupid units) and if not, use 1/3 of a cup and add a smidgeon more.
Is Betty Crocker Super Moist cake mix two tier?
Depends on the size of the cake. When I'm making a cake I use one box for one tier. The sizes are on the back of the box. If using round cake pans they show two cakes but they're not very thick cakes. Tiers are usually at least 3" thick. The cakes are usually only 1-2" baked (2 - 9" rounds)
My advice is to google (Wilton.com has a good size chart) how many boxes per pan you need for the size cake you're trying to make.
I have used that cake mix before for a 4 tier round cake. I used a thread to split both cakes in half and cooled them down. I then put one of the tops of the cake facing down on the plate and began layering and filling.
How long do you bake cod and what temperature?
Bake it at 400 degrees for 25 to 30 minutes until it flakes easily. for a 3/4 lb filet bake it at 350 for 15 minutes. be careful to not over cook!
How many cake mixes would you use to make two 12x12-inch square cakes?
2-3 boxes, depending on how deep the pans are. You should probably use 3, but you won't need all the batter.
24 tablespoons equals how many cups?
I'll assume you mean liquid measurements here. There are 16 tablespoons per cup. So that would be a cup and a half of liquid.
Algebraic Steps / Dimensional Analysis Formula 24 tablespoons*1 c
16 tablespoons=1.5 c
What do you call the fine powder used to make cake?
The fine powder used to make cake batter is called "flour."
Why do you need to beat egg whites until a thick peak is formed?
Beating egg whites until a thick peak forms is ideal when making angel food cake as the egg is the leavener in the recipe. For meringue, it is what makes the meringue hold its form and not become watery and runny.
What can you make with flour butter and eggs?
You could make pancakes or a tasteless cake. Homemade noodles are also made with flour, butter, egg yolks and a little water.
Can you beat the cake batter without an electric beater?
yes, cake batter can be beaten with a whisk, spoon, fork or spatula, or any other convenient utensil.
4 tablespoons is equal to how many cups?
1/4 cup. 16 tablespoons in a cup.
How do you convert a muffin recipe to a loaf?
Same recipe, 300 to 325 degree oven for 50 to 75 minutes.
What are the functions of liquids in baking?
Liquid provides moisture. After all, you couldn't just put a lump of flour and sugar in the oven and hope for it to turn into a batch of cookies. Even if you leave out all the liquids, but still put in the other wet ingredients, you'll find that the dough/batter seems quite dry and not the right texture.