Baking

Answered by Lynn Clark

Hi Zimran - There is salt added to the dough at the beginning of Step 2: Sprinkle 1 teaspoon of salt over the dough, then knead on medium until smooth and elastic, about 5 minutes; the dough will be wet enough to cling to the sides of the bowl. At Milk Street we use Morton's Coarse Kosher Salt. Because Morton salt is smaller and denser than Diamond Crystal, 1 teaspoon contains 5 grams of salt. 1 teaspoon of Diamond Crystal has just 3 grams. In practical terms, 1 teaspoon of Morton equals about 2 teaspoons of Diamond Crystal so keep that in mind if you use Diamond Crystal. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Roger - We recently answered a similar question in the Off The Air feature in the January-February issue of the magazine: A great popover should have a crisp crust, an airy yet custardy interior and—most importantly—its signature billowy shape. A popover pan might appear to be nothing more than a tall muffin tin, but it actually is uniquely designed to deliver these results. Popover pans are designed to convey heat directly to the batter, which is quite wet. As the batter bakes, that heat turns the moisture into steam, causing the popovers’ dramatic rise. The deep cups of a popover pan give the batter plenty of room to rise, and provide support for the sides of the popovers as they do so. The pan shape also promotes swift, even heat distribution, crucial for achieving popovers’ trademark crispy exterior and tender interior. By contrast, the wide, shallow cups of a muffin tin don’t provide the same level of support or space. As a result, popovers baked in muffin pans spread outward rather than upward, resulting in short, squat pucks. Still, we know not everyone has—or wants to buy—a popover pan. So we tested ways to make a standard muffin pan work. For maximum puff, we needed as thin and wet a batter as possible. We started by using low-fat milk instead of whole. We also let the batter rest for 25 minutes to give the flour time to fully hydrate. Next, we skipped nonstick pans. To get the best rise, the batter would need to grip the sides of the cups; nonstick would be too slippery. We filled each cup three-quarters full, but left the two center cups empty to mimic the way a popover pan allows for better heat circulation. Finally (and somewhat unexpectedly), we found we got the best results if near the end of baking we pierced each popover with a skewer. This released steam and let the interiors dry a bit, helping them crisp and hold their shape. Here is our recipe for popovers that corresponds with these instructions. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Carolyne - Since we don't have an Ooni pizza oven in the Milk Street kitchen we haven't tested this but it should work. Arriving at the right temperature for baking, though, could be tricky since a pizza oven is inherently hotter than a traditional oven and the heat is much more direct and concentrated. We would recommend checking out the Ooni website to see what they recommend for a similar-style focaccia (similar thickness, baked in the pan) in terms of temperature adjustments and placement of the pan. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Joanne - We would suggest no more than a day or two ahead. Since the cake needs to be uncovered while stored in the refrigerator, we wouldn't want it to take on any off flavors while in the fridge for too long. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Kyle - We think it really depends on the hydration level of the dough. Softer, wetter doughs, like our focaccia, are generally fine at higher speeds since the dough is so loose it's not really taxing the motor of the mixer. However, for firmer, drier doughs that might struggle more, we rarely ever call for speeds higher than Level 2. That being said, if you are concerned about going against the manufacturers' guidelines, you can easily modify these recipes to be done at a lower speed. Just keep in mind the kneading time will increase, so be sure to follow any visual clues. You can also do a poke test (poke the dough with your finger and if it bounces back it's ready) or windowpane test (you can stretch the dough to be so thin, without tearing, that you can see light through it) to ensure dough is properly kneaded and ready for the proofing stage. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Harsh - Many desserts can be made on the stovetop. Here are just a few: https://www.177milkstreet.com/recipes/stovetop-chocolate-cake - this recipe is very versatile. It can be frosted or flavor profile changed (try adding cinnamon and chili powder for Mexican flavors). https://www.177milkstreet.com/recipes/salt-pepper-butterscotch-pudding-cookish - Any traditional American pudding will work on the stovetop. This butterscotch version is a pretty classic one but with some more modern flavors. We also have a couple of chocolate pudding recipes on the website as well. Or chocolate mousse like this one. Any rice pudding, like this one. We have several others on the website with different flavor profiles. A slump - which is like a stovetop cobbler - with any type of fruit like this one with blackberries. These are just some ideas. There are tons of recipes online for steamed cakes, specifically from Asian cultures, where steaming is the primary method for making cakes. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Sheree - We don't have a recipe for this, but in a quick search on the Internet I found a couple that might be similar to what you are remembering: The Very Best German Chocolate Pie Recipe on Food52 This German Chocolate Pie Is a Delicious Twist on the Classic Cake German Chocolate Pie Hope this helps! Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Tara - Have you tried our Yelapa-Style Chocolate Pie? It has both cornstarch and egg yolks to thicken and it holds its shape whether at room temperature or chilled. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Chelsea - We don't have a rolled cake recipe at Milk Street, but there are a few tips that might help you succeed: A rimmed baking sheet or jelly roll pan would be our pan recommendation While the cake is still hot, roll it into a spiral on a confectioners' sugar—dusted towel and then allow it to sit for 15 minutes before unrolling it and adding the filling. To avoid deflating the batter when transferring it to the prepared baking sheet, hold the mixer bowl as close to the bottom of the sheet as possible, using a rubber spatula to gently push the batter into the sheet. Make sure not to overbake the cake, which can cause cracking once rolled. Be sure to find a recipe from a reliable source - a food magazine, cookbook, or reliable recipe developer (e.g., Sally's Baking Addiction, Serious Eats, King Arthur, etc.). These recipes have been tested by professional recipe developers and will ensure success. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Claire - Unfortunately, we don't have a recipe for blueberry pie at Milk Street, however most blueberry pie recipes can be made with fresh or frozen blueberries. The key with any blueberry pie is to add a thickener - clear-gel, tapioca, or pectin - to thicken the filling. As for frozen blueberries, we prefer the smaller, wild blueberries. Best, The Milk Street Team