The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake before and don't know too much about it, so using the new rice cooker to bake it is tempting.
My definition of good:
I haven't done it myself, but since the "goodness" of a cake is largely subjective, I think you should try it and see what happens.
Be scientific about it: if you don't like it, change a variable and try again.
A cursory search on youtube might also help. Here is one I found: Zojirushi Mother's Day Cake
remove the mooncake and place on a baking pan. I apply egg wash twice on the moon cake, hence apply egg wash then bake it at pre-heated oven at 180c for 11 minutes. Remove mooncake from oven...I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut
I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance. Problem?
I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I should frost the cakes. For the sake of time tomorrow I'd prefer to frost the cakes this evening, but am worried about overnight storage of a cream cheese frosting. Can I frost the cakes tonight and leave them frosted on the counter? If left on the counter do they need to be covered? Would it be better to place the cakes in the refrigerator? Is my best bet to wait until tomorrow before frosting?
Three months ago I moved to a new apartment. In my old apartment with my old oven, my baked goods turned out pretty well. However, since I moved, my baked goods vary from almost-good to throw-it-in-the-garbage instantly. First I thought I had to get used to the new oven, so I made adjustments to the temperature and so on. Still I just get very sad every time. The oven is over 30 years old, so I think I have to conclude; I need a new one. I looked around on the internet for a while, and I did not really get an idea of how to choose one. A couple of things are important to me: It must
I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn bread puck, and bake until it is molten and exterior browns. Standard style corn breads I have eaten are too spongy for this kind of application, and would not be able to be pressed against the walls of the muffin pan to form the walls; to give an idea, my initial idea was to try something more like beer dough for the par-baked crust. Is there something in between? Even if corn-bread
to low-starch potatoes that don't fall apart when cooked. Sometimes called roasting potatoes (US). New potatoes behave like waxy potatoes, even if they come from a variety used for baking. Mealy... such items. A cup of uncooked rice (for rice cooker instructions) is 175mL, roughly 3/4 of a US cup. A pint (UK, AU) is 20 Imperial fluid ounces (568.261 mL), while a pint (US) is 16 fluid ounces (473.176 mL... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag
I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker. I'd like to try this, but I don't have a rice cooker and always cook my rice in a pot. Does anyone know... minutes, then remove from heat and let stand (leaving lid on) for 10 minutes. So would this method be similar to how a rice cooker works? When would I add the fish? To clarify: I'm looking to cook the fish directly on top of the rice while it's steaming, like you could do in a rice cooker. If possible I'd like to do this without any additional cooking equipment.
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?
) with greaseproof paper, then spoon in the mixture and level the top. Bake @ 180 c for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling...I have successfuly made a Lemon Drizzle cake (recipe at end) several times, but the last 3 attempts have all collapsed in the middle to some extent. One of the attempts collapsed in such a way... cakes used soft margarine. The last used butter. Uncertain whether any of the butter was salted. flour. last techniques have used a new brand of Self Raising flour Ingredients 225g unsalted butter