How to get a soft and fluffy texture with homeade bread?
I've been making my own bread lately, but the texture isn't soft and fluffy like store bought bread. Should I knead the dough longer?
... (Asked by Abby's momma)
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Being a former chef former Canada a softer loaf is generaly one with or made with milk, it adds a softer texture, fluffiness like store bought bread can be achieved by slow rising of the dough, some professional bakerys make the dough and then raise it slowly in the frig. They do it and let it rest overnight.
The fat to adds texture, most people my use oil, shortening or nothing, but the dough needs some fat to help tenderise the dough, for a real treat warm the milk to blood temparture, add soft butter, sugar and the yeast let ...(Answered by David H) |
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How to change the texture of Cookies?
I made white chunk macadamia cookies looking at two recipes. One called for 2 eggs and the other just 1 egg. I used two. While the cookies tasted fine, but they were "cake-like" and I am assuming it was caused by the extra egg. I prefer a flat gooeyer cookie. I only made a few cookies to taste, then I froze the dough. At this point is there anything I can do to change the texture before I bake the whole batch?
... (Asked by Moma Mia)
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You have already changed the texture by freezing the dough. The question is HOW has the texture changed.
You really can't add anything to the dough at this point, but you can try forming the cookies when the dough is barely thawed. The ice crystals will add some moisture and might change the texture in the direction you are looking for....(Answered by JEN) |
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How can one make commercial-textured bread in a bread machine?
I love my Panasonic bread maker, but after a year of trying, I'm about to give up on making whole wheat bread at home. I just don't seem to be able to produce bread which is good for sandwiches. They all just crumble a lot and my sandwiches fall apart. Would it be possible to reproduce the texture of supermarket (not fancy bakeries) whole wheat breads (like Sarah Lee)? What makes commercial breads so elastic and soft?
... (Asked by Kaytee)
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good bread starts with good products. i make my own bread by hand i can make more at one time, two loaves at least. one of the loaves is gone in about a half hour my wife and two children love it. millstone makes a product to increase the gluten content in your flour. king arthur has very good recipes and coversions for bread machines. bleached out flour and chemically enriched products are not the way to go. try kingarthurflour.com and some of their flours you may even get some results to rival a bakery, with some practice. king arthur ...(Answered by happygreens2day@verizon.net) |
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How can I make cheesecake with a cake-like texture?
I want to make cheesecake chocolate swirl brownies (kinda like the ones from Great American Cookie Company) but I'm not quite sure how to make the cheesecake part more of a gooey brownie type texture. I heard flour works. Any suggestions will help! Thanks!
... (Asked by supgrrl)
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i just made those last week
it comes out the consistency of cake
the brownies end up cake-y
all you do is make the two (brownie and cream cheese batters) seperate
pour about 3/4s of the brownie batter in the pan then spoon glops of the cream cheese mixture on top, then pour the rest of the brownie batter on top.
then take a spatula and swirl the two togther
not too much to where the whole thing is mixed
but so you can see swirls evenly
and then bake like it says
and when they are done they are like cake
but if you want more gooey ...(Answered by Kila) |
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How do I bake a cake that has the same texture and density as a bakery?
Every time I bake a birthday cake it's the box "Betty Crocker" type. My kids like helping me make the cakes. The problem is none of us like the box cake taste. It's too sweet; it does not have that nice firm dense texture that you get from a bakery cake. The ones I make from the box have more holes and it's kind of airy. They are always moist. What can I do or what recipe can I make to make it better?
... (Asked by Brain Storm)
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Here's an easy basic recipe to help you get started.
Basic 1-2-3-4 Cake
Recipe courtesy Paula Deen
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide ...(Answered by Treadstone) |
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Can you name 8 textures.?
i need 8 textures for:
a prawn cocktail with sea food sauce,
a vegetable stir fry, and
a white chocolate mousse. plz help it wil be appreciated.
... (Asked by guruguy1990)
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Here's my attempt. you didn't make it entirely clear whether yu wanted eight textures in total, or eight textures for each dish.And some of the textures are for unsuccessful versions of the dish. I hope this helps.
Chocolate mousse
smooth
airy
velvety
melting
light
Whipped
foamy
frothy
It could also be dense, lumpy, heavy or solid; but these are less than ideal textures for a mousse.
Stir-Fry:
Crisp
Crunchy
(or if not properly cooked it may be limp, flaccid, hard, or firm.)
Prawn cocktail
Best described as varied: it combines smooth, creamy, velvety and rich textures in the sauce. The lettuce should be crisp (but might be limp or flaccid), while the prawns ...(Answered by patricia c) |
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How do you make sure that Russian Caramels have a grainy texture, rather than a smooth texture?
I already have a recipe for Russian Caramels, but I get the impression from the recipe that it's supposed to be smooth in texture, but that's not the way I remember them.
Is it just reducing the cooking time that ensures the grainy texture?
(Traditional) Russian caramels don't contain corn syrup - just butter, condensed milk, brown sugar - so your chemistry answer, while good, isn't really appropriate.
... (Asked by catbrain66)
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You're talking science, sugar science to be exact. There are two things that will "grain" up your caramel, depending on the amount of caramel you're making you can start with (on the average) 2Tbs. of corn syrup, there's a molecular event that happens with the glucose and sucrose causing an interference in the "melting" of the crystals in the sugar. The second thing is if your recipe says to wash the sides of the pan with water, don't, you want the crystals that form there to fall back into the batch as a "seed" and the sugars will start to ...(Answered by Steve G) |
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