I am living in Marrakech and in our new place I don't have an oven, and don't really want to buy anything expensive as we will only be here for a few months.
I would like to make cakes/biscuits (and possibly bread), but is this going to be possible without an oven? I have a tagine, could I re-purpose that to make some sort of cake or biscuit?
I would think you'd be able to. I'd look for recipes on camping websites for baked goods in dutch ovens, as it'd be pretty similar.
You should be able to pull off biscuits and brown bread pretty easily. And I'd tell you about cakes cooked on campfires such as upside-down cakes, but you're the one who asked about it earlier.
I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked, because few people have their own ovens.
You cut a distinctive design in the loaf so you can tell which is yours when you go back to collect it; the whole system is extremely ancient. The ovens are usually wood-fired clay ovens, so you'll get a nice stone-baked result as well.
I generally bake cakes in a microwave (because I don't have an oven) and all of them have a spongy texture. Is there any non-oven method where my cake has a little bakery style cake like structure?
I don't have the small cups, so I place the cup cake batter in big vessels, and I think I have prepared cakes. Now, I'll get the small cups and place the same batter in the cups, and call them cup cakes. Does this make sense? Or I am missing a point?
for 30 minutes. I don't want to open the oven too often to check (and risk cold-shocking the cakes), so I'd prefer to get some insight. I'm also planning on doing a water-bath below the muffin pan. What...I've made many cheesecakes before using a 9" spring-form in a water bath, and have always loved the result. For a party coming up, I'd like to make individual-sized cheesecakes using a muffin/cupcake pan (Including liners). So the question I have is what do I do to the cooking time? All the recipes I've found for muffin-pan cheesecake say about 30 minutes (for example: Cupid's Cherry
. The majority of the time, my cakes are fine. There have been two cases where I had "jelly problems": The first was where I tried to make a cake in a glass dish, into an oven with both pulsed heat... of the dish matters) You use a non-thermal oven Do you have the same issue ? Am I correct and how do you fix the problem ? ...I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit
Possible Duplicate: How do you make a cake lift equally and minimize doming? I recently started baking and my cakes always seem to rise more in the center, creating a sort of bump. It has never come out flat, though otherwise the cake seems to taste fine. This happens with regular cakes and vegan cakes with no eggs/milk. Am I not pouring the mixture correctly or is it something to do with my oven? This causes a problem when I try to make layer cakes or some decorative frosting as the cake is convex rather than flat.
I've made sourdough before and I'm just making my sponge and I wondered if it was possible to make sourdough hot cross buns/tea cakes? Would it be to heavy too rise or would it not taste right? Thanks in advance! NB: don't know whether you have tea cakes in the US but in the UK they are small buns containing currants and/or sultanas and peel eaten at tea or breakfast (toasted with butter).
: -They have top and bottom heat -They have a volume of around 35 liter. I make pretty large plates, especially cakes. I want enough space in my oven, but maybe I am exaggerating and 24 liters really is enough... the options that I've disregarded, yet I don't even have a clue where to start at all! I am hoping to hear some good advice on how to select an oven to fit this criteria. -edit- I start doing some more... anything It must be big enough; I have no problem with taking a lot of my space Here in the Netherlands combo-ovens, which are an oven and microwave in one, are very popular. I'm not interested
I don't have a metal cake pan. I bake my normal cakes and cake layers in a pan with a glass bottom and silicone walls, and cakes which can be expected to leak in a porcelain quiche pan. Sadly, my oven has a hot corner. If I don't turn my cake around during the baking, one corner is going to be overbaked or even burn. So I have to turn it while in the oven. But the bottoms of my pans don't slide... for that, but squishy, and it wiggles under my fingers. The porcelain rim is so low, the cake layer reaches it, and even rises above it. So I have to squish part of the cake. It gets worse because
I have a family size convection microwave oven instead of a full size oven. I make fruit cakes and have to change the tin for next year's competition. I've always used a round tin and now I have to use a square tin. How do I stop it from burning at the corners before the middle is cooked? I set it at 130 dgeress Centigrade and bake for 3-4 hours