Baking

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

Answered by Lynn Clark

Hi Chelsea - Without seeing the whole recipe it's hard to fully troubleshoot your recipe, but we do think there is too much sugar in this recipe. 2/3 cup of sugar is a LOT - most recipes call for about 2 tablespoons of sugar. Too much sugar can inhibit or even kill the yeast by making the yeast produce too much alcohol. Yeast can tolerate just a certain amount of alcohol. So, the sugar will not kill yeast directly. Sugar and yeast both need water content in your dough. If you add too much sugar that competition can go wrong. The dough will rise too slowly or not at all because the sugar is absorbing all the available water. At first, it may seem like you simply need more water, but unfortunately, the dough is a little more complicated than that. The most straightforward solutions are using a recipe with less sugar or adding more yeast. We would probably recommend the former. Have you tried our recipe for Japanese Milk Bread? If you'd prefer to try a different recipe, we always recommend using a recipe from a well-tested, reliable source such as a cookbook, food magazine, or food section of a newspaper. Many recipes online are not tested and, therefore, a recipe for failure (pun intended). Lastly, we would probably also recommend a recipe with some milk or egg in it and butter in place of oil. All of these changes will add richness and flavor to prevent the dough from being dry and dull-tasting. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Marla - In addition to, obviously, changing the flavor of the cake, you're correct that it will affect the moisture of the cake since the wine is part of the liquid ingredients in the batter. The alcohol doesn't serve any purpose in the cake from a technical perspective. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Joanne - We didn't test lard in our Single-Crust Pie Dough, so we don't know for sure if/how it will work, though we presume a half-or-less substitution should be fine. If you do try it, make sure to find good quality rendered leaf lard, which is a bit hard to find. Much of the lard widely available in grocery stores has been hydrogenated and filled with preservatives, with a strong piggy flavor, which makes baking with it considerably less desirable than an all-butter crust. Good luck! Best, The Milk Street Cooking Team