Baking

Answered by Elizabeth Mindreau

Hello Jennifer– We haven't tested making this recipe using frozen blueberries, but think it should work. We would recommend keeping the berries frozen before you add them so that their juice won't bleed into the cake. The streusel topping should absorb the juice once it bakes. Let us know how it turns out!

Answered by Elizabeth Mindreau

Hi Stephanie – I'm checking in from Milk Street to see if you have proceeded with the making of your creme fraiche cake. I checked with the developer of the recipe and he said that it is a loose dough and that the proofing process would make it less sticky but you will still have to scrape it out of the bowl. He said it sounds like you will be fine according to your description. Please let us know how it turns out! Best, Elizabeth & The Milk Street Team

Answered by Elizabeth Mindreau

Hello Helen– You could try a couple of things to help prevent leakage or at least contains some of the mess from leaking syrup: Make sure that the base of the pan is properly inserted into the rim – the lip fits into the groove, the base is not upside down or crooked and the rim is firmly locked. Wrap the outside of the pan with heavy duty aluminum foil or place the springform pan inside a larger cake or baking pan to catch any leaking syrup. Let us know how it works!

Answered by Elizabeth Mindreau

Hello J.F. Thank you for checking out our recipe selection. I'm sorry we didn't have what you were looking for. We do have some classic, all-American dishes and desserts, but the majority of our recipes were inspired by chefs, cooks and bakers we've met all around the world. We have a handful of baking recipes and chilled recipes containing cherries on our website that you might like to try: [Almond-Coconut Cake with Cherries and Pistachios](https://www.177milkstreet.com/recipes/almond-coconut-cake-honey-co), Eton Mess with Cherries and Chocolate, Cherry and Chocolate Crumble Semifreddo and Brandied Cherry Frangipane Tart.

Answered by Elizabeth Mindreau

Welcome to Milk Street Kevin! I discussed your bursting poppy seed roll with one of our recipe developers who is also a baking expert. She said that the developer working on the Milk Street recipe for poppy seed bread had the same problem, which they eventually solved. She thinks that you might be using too much of the poppy seed filling and that is causing it to burst out of the dough. I've attached a copy of our recipe in case you'd like to give that a try. Or you could try reducing the amount of the canned filling (try just 1 cup) to see if that works. Let us know how it turns out! https://www.177milkstreet.com/discussion/uploads/072/TKWP8UWCE1NF.pdf

Answered by Elizabeth Mindreau

Hello Felix, That sounds delicious! I believe the recipe you describe is called pastel de pollo cubano. We found this description online (from the first link below) – "Cuban Chicken Pie is totally different from what we non-Cubans think of as chicken pie…there’s no cream, no carrots and celery and the crust is totally different, more cake-like, than short and flaky." We do not have a recipe for the pastel at Milk Street, but I did find recipes available online and in Cuban cookbooks published in English. A book called "Eating Cuban" by Beverly Cox and Martin Jacobs has a recipe that sounds just like your description. Perhaps you could find it at your local library. Here are a couple of links to recipes that also sound like your Mom's: https://goddesscooks.com/2015/11/28/pastel-de-pollo-cubano-cuban-chicken-pie/ https://folklife.si.edu/magazine/forklife-cuban-pastel-de-pollo A Get-Out-of-Trouble Pie for Trying Times Hopefully this helps you and your sister to be able to make your mother's chicken pie again. Let us know how it turns out!

Answered by Elizabeth Mindreau

Hello George. The recipes in "Milk Street Bakes" were developed using a regular stand mixer, when mechanical mixing was needed. Our online store team is currently developing information for adapting Milk Street recipes for the Anskarsum mixer. We'll keep you posted. Best, The Milk Street Team

Answered by Elizabeth Mindreau

Hello. Here is information from the May/June 2019 Milk Street Magazine. If you have any more questions, please let us know. # Finding a Fat That Fits We often hear about substituting olive oil for butter. But what about in baking? Carla Kahler, of Winnetka, Illinois, asked for guidance on which recipes can handle the switch. Oil and butter often are interchangeable in savory cooking, but the swap isn’t as simple when baking. For biscuits, scones and pie pastry, in which cold, solid butter is cut into dry ingredients, oil is a poor substitute because the dry ingredients would absorb the oil, yielding a sodden dough. Cakes, quick breads, brownies and certain cookies—in which butter usually is creamed or melted—have a bit more wiggle room. Creaming involves beating softened butter with sugar, incorporating air into the mixture that helps the batter or dough rise during baking. In recipes in which the butter is creamed, oil is not an appropriate substitute because it cannot trap and hold air the way softened butter can. However, our kitchen tests show that in baked goods made with melted butter (where the butter simply is whisked with other ingredients, and rise depends on either baking powder, baking soda, beaten egg whites or a combination), oil is a reasonable substitute. Cakes, in particular, stand to benefit from oil because oil remains fluid at room temperature (unlike butter), which contributes to a moist mouthfeel and softer crumb (take, for instance, carrot cake and chiffon cake). If you’re considering extra-virgin olive oil, keep in mind that its flavor is assertive. As such, we found that it was not a good match for a plain vanilla cake—milder-tasting regular or light olive oil are better choices. But we did find that extra-virgin’s fruity, peppery notes work well with spices, citrus and chocolate. In some cases, we found that baked goods made with olive oil did not brown as well as those made with butter. Also bear in mind that butter has a water content of about 16 percent, so if you’re substituting oil—which contains no water—you may want to scale back a bit to prevent greasiness. As a guide, 8 tablespoons of butter (1 stick) contains approximately 1½ teaspoons of water.

Answered by Chris Kimball

Nope. This is tricky stuff and will lead to disaster. You can try using a substitute flour like from King Arthur but every recipe is a bit different. Best off baking from a book that is specific to gluten free. I have had the best luck with almond flour but - our Spanish Almond Cake is a winner and easy to make.

Answered by Chris Kimball

Good idea - get rid of that low fat stuff! Yes, you can but my guess is that you would have to reduce the cornstarch since the mixture is going to be thicker to start. If the recipe calls for 3 tbsps, go down to 2 and see what happens.