Baking quick questions

rosie383

Actually I just realised......... are you talking about pies etc with pastry top and bottom? Because that's what I need help with. I'm okay with pies with just pastry just on either top or bottom.

Primrose

Cooking pies with pastry top & bottom can be a problem. It may help to roll out a much thinner sheet of pastry for the bottom of the tin so that it cooks more quickly, and also to cook it on a higher temperature for the first 10 minutes, and then turn the oven temperature down a little for the remainder of the cooking time. Also if you could try making the pastry a little dryer there may not be so much liquid in it to go soggy.

rosie383

Thanks Primrose. Will give that a try. So, higher temp to start, drier filling and pastry, then reduce temp. Got it. :-)

Primrose

You may also have to add a little extra cooking time to the specific recipe. Most modern ovens these days are fan ovens which cook more quickly. For example, I can notice a difference in cooking times when cooking an open flan with a pastry bottom in my different ovens. If I use the small top oven which is an ordinary oven/grill, it will take a few minutes longer than using the bottom larger fan oven.

Jazzy_B

rosie383 wrote: »

Actually I just realised......... are you talking about pies etc with pastry top and bottom? Because that's what I need help with. I'm okay with pies with just pastry just on either top or bottom.

Yes. I've get better results with an 8" spring form tim when I'm doing a top and bottom pie. There's more filling than a plate pie, and it just seems to cut into better slices. I usually get 5 portion out of it. I think the longer cooking time really helps too.
Hope yours works. I think I'll make one tomorrow now

mrs_baggins

I am making a princess cake tomorrow in an 8" tiffin pan which is fairly deep. How much should I fill it with cake mixture? halfway? more than half?

foxgloves

I think you'll have to go on how much that particular cake mixture usually rises. I think it depends on the type of cake. My muffins recipe says to aim for 2/3 full, & as they rise quite a bit, that amount always works out just right. Think you might have to go on your instinct & if it works out how you want, make a note of how much for next time. I've just made Nigella's lemon syrup loaf this morning & that mixture came about 2/3 of the way up the tin too and rose nicely to the top, but I bet different types of cake mixture vary in how much they rise.

zippychick

as you've made your cake, ive merged this with baking quick questions

Zip

miaoww

Hi guys - can anyone tell me if i can cook a choc chip cake in a fox's biscuit tin? ive lost or lent someone the cake tin i had / need .
or i have a pyrex dish but the biscuit tin is the perfect shape n size.

good_advice

Morning. I would not put a biscuit tin in the oven. The pyrex dish is a better option.