So I have this recipe for a hazelnut meringue cake. It asks for an 18cm tin. However, I only have a 24cm tin. I went to the shop today but they do not have a 18cm tin. So i guess there are several other possible options.
I could make more of the recipe using the 24cm tin. However the surface of the meringue will be about 2.25x the meringue then when using the 18 cm tin. So does that mean I have to use over 2 times the amount of ingredients? Or won't that work?
An other option is not using a tin at all. I actually thought that you do not need a tin for making meringue. So I can just draw an 18cm circle and put the mixture on the baking tray. Will this work or not? I have very little experience with meringue so far.
Two meringues will be made with (original recipe for 18 cm tin): -3 egg whits -175 golden caster sugar -85 grams chopped roasted hazelnuts.
Which idea will work? Or is there a better idea?
So I draw a circle and put the maringue mixture on. It worked out very well! The cake turned out delicious. Thanks for the feed back.
Both solutions will work.
If you are making more mering, then make sure the thickness of the meringue layer in stays the same as for the small tin. If you scale the recipe correctly this happens automatically.
I think your math is off though. The area of your 24 inch tin is only 1.77 times larger than the 18 inch pan.
Assuming your pan is round: The area of the large pan is pi*24^2 and the area of the small is pi*18^2 the ratio is therefore pi*24^2 / pi*18^2 = 24^2 / 18^2 = (24/18)^2 = 1.77 .
If your pan is square the (almost) same computation will give the same result.
I have a cake tin (the sprung false bottom type) which, although the bottom seems to fit quite well, has started to leak when I pour cake mixture into it. Is there anything I can do to rescue the tin and stop it from leaking, or should I just bin it and get a new one?
off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see anything wrong with either the recipe / instructions or suggest what I have did wrong. ...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half
this was the way it was supposed to turn out. The original instructions didn't have 2.5 hours at 150°C (300°F), but 100°C (225°F), for 2-3 hours - and the recipe used a dutch oven, which I don't have...I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some cornstarch, and it thickened nicely. As the recipe said, I whisked in one cup of heavy cream, poured it over the chicken/mushroom/onion garlic mixture, then put it in a 13x9 glass tempered dish
as a better crust-to-filling ratio, I want to try it with a lattice. But I don't have much experience with double-crust pies, so I am not sure how to make it. My first idea is to blindbake the double crust... with the filling, I think a piping bag can get it in while still semi-liquid. The second idea is to bake the lattice separately. I would weave it, put it on something of the right size (I have a glass... anybody tried this before? I think that the second idea is more feasible than the first, any comments? Or are there other tricks I haven't thought of? Any reason why this will or won't work?
into mashed potatoes (and there was too much salt). How could I get an idea of how much water, salt and cooking time is needed for this recipe? Trial-and-error is not working very much here, and I have...I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The idea is to cook new potatoes (specifically, new... and crusted with salt. Now, I have tried that three times myself, and the results were disheartening. The first time, I had put too little water, and burnt the bottom of the potatoes. The second time
I am making a cake and the recipe calls for a 900g/2lb loaf tin. How do I work out if the loaf tin I have is the correct size - or how do I work out how big my tin is so I know whether to scale the recipe appropriately?
I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in a jar). However, the cake is still moist inside, after more than doubling the baking time it originally called for. I don't mind that the consistency is too wet, I'm only concerned about cooking the eggs enough. Unfortunately, I don't have a thermometer to test the internal temperature. Is it safe to assume that at 350 degrees F, with the cake baking for more than 2 hours, that it reached
I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intending to make some "no-kneed" bread, so after mixing the ingredients I have left it to rise for 18 hours, and it has been in the fridge for another 24 hours. It is very sticky and runny. Are there any types of bread that call for a dough of this level of hydration? Is there anything I can use it for? Other than trying to incorporate more flour (which I'm not sure is a good idea this far into the process)? What will happen if I just put
) crust around the cheese. So for dinner today, I decided to improve. I formed a camembert sized concave dough shell. I put the camembert into the shell, put the spices on top, then made a camembert sized dough circle and placed it on top. I pressed the seam to glue it shut, then gave it a smooth shape. Again some raising, and then I put it into the oven seam side up. Sadly, the seam must have opened...Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter