When it pours, it pours. The weather has been quite erratic this past week, and so are the questions we received. Here are some of the letters from our readers with different concerns on baking.  Read on. 

Q: Hi Jun Jun and Adoree, it is a joy to read your column every week. It is a source of answers for my questions in baking. Please help me with this problem I have with my Food for the Gods. There are times that the sides of the bars don’t level of with the rest of the baked item. Why does this happen?  (Asuncion of Quezon City)

Jun Jun: Since Food for the Gods is a high sugar recipe, it takes longer to bake. The areas nearer the sides of the pan are exposed to the hot temperature longer than the other areas of the baked product. This causes those areas to rise and the others to go down. To remedy, press the sides of the bars to the same height as the rest of the baked product right after you remove it from the oven. Doing this procedure will give you a more level Food for the Gods. 

Adoree: Hi, Asuncion. I think the size of the baking pan makes the difference. If you are using a 9 x 13 baking pan, the sides usually rises first before the middle part. Try using a smaller pan; substitute two 8 x 8 pans for one 9 x 13 pan.

Q: Hi, the pate a choux recipe I have is something I really enjoy making. I learned this recipe from one of the seminars I took. However, there are times when it comes out really soft and mushy. What did I do wrong?  Please help. (Stella of San Juan)

Jun Jun: There are several guidelines for a good-looking pate a choux or your regular cream puff. Aside from the part where you have to be careful with the amount of eggs, you have to be sure that the temperature of your oven is correct. It should be at least 400 F; this will make sure that you have a crisp outer layer and a cooked but soft inner part. If the insides are not cooked completely, it will become soggy and soft. The crust should be brown and toasted (this means it was baked properly) for it to support the hollow inside and not fall. 

Adoree: Pate a choux calls for cooking the flour mixture before baking. It is important that you cook the mixture for a few minutes to get the hollow-inside finish. Baking the pate a choux at a relatively high oven temperature, usually 400 to 425 F, will make the pastry puff. Do not take them out of the oven until they are baked through so that you end up with crisp cream puffs or éclairs.

Q: Hi, my question involves all my chocolate recipes. I find them lacking the strong flavor of chocolate. Brownies and chocolate cake are examples of what I make. (Cristel of Manila)

Jun Jun: It really depends on what form of chocolate you are using. You may add or change some of the chocolate to the unsweetened variety or the bittersweet type. You may also add some more cocoa powder or more of the chocolate you are using. Some people reduce the amount of sugar in the recipe, but this greatly affects the texture of the cake. It can become less soft and moist. 

Adoree: I like using bittersweet chocolate for baking chocolate and Dutch-processed or alkalized cocoa powder for all my chocolate recipes. You may also add a little amount of coffee powder to intensify the chocolate flavor of your items.

Q: When baking, I sometimes use a different container from what is stated in the recipe? Sometimes, if I want to test a recipe and I don’t have the proper container, I just use what is there? Will it affect the baking process?

Jun Jun: One of the more important procedures in baking is to prepare baking containers. There are specific pans for specific items, using the proper pan ensures that they are not baked too fast or unevenly baked. You must use the correct pans for certain recipe so make sure that the pan you are using is within the size requested in the recipe. 

Adoree: Generally, you can substitute baking pans, just take note of the baking time. If you are switching to a smaller pan, the baking time will definitely be shorter and there should be no problem.  If you are switching to a bigger pan, aside from lengthening the baking time, the result might also be altered.  This is especially true with very fragile items like sponge cake and angel cake. The most common results are an uneven top and under baked center. In this case, substituting pans is not advisable.

Q: Can I add salt to my icing and fillings? (Lily of Caloocan City)

Jun Jun: Thanks for your question, Lily. Some recipes in baking, specifically fillings and icings, do not include salt. But, please go ahead and add it, since this will greatly improve the taste of whatever you are making. And, don’t worry, the small amount of salt in your recipe will not have any effect on the structure of whatever you are making. Some chefs or cookbook authors forget that salt which is essential in releasing flavor. 

Adoree: Lily, go ahead and add a little salt in your icing and fillings. Salt will enhance their flavors, but don’t add too much or you might come up with a salty cake.

Questions? Email us at mbdining@gmail.com.