Wednesday, November 25, 2009

Questions that needed answers

Am copying a recipe down because am thinking about doing it. A question just pop into my mind. Can most batter wait? What do I mean by that?

You see, mine is a small oven that can only fit in a tray of twelve mini cupcakes nicely. What happen if the recipe I am following can make more than 12 ? Should I half the recipe, or should I get two trays? If I bake one first, can the batter wait? Will the waiting time allows chemical reaction to take place within the batter? I am sure some batter can survive the waiting time, some cannot. But I wouldn't know what can and what cannot.

So how?

14 comments:

Small Small Baker said...

Good question. My oven is also very small and can only fit 12 mini cupcakes like yours. I bake them in batches and let the rest wait. I don't find any difference in taste actually. Maybe my tastebuds not sensitive enough. I think chiffon types of cakes cannot stand the waiting time cos the egg whites are unstable. Butter cakes should not have any problems. Am I right?

Happy Homebaker said...

Like you, my oven can only make 12 muffins, so I gave up any recipes that yield more than 12! I mostly rely on Chinese cookbooks (translated from Japanese), the portion is much smaller which fits my oven :)
For sponge cakes and chiffon cakes, you will have to bake it right away, otherwise it will not rise nicely.

sherlyn said...

Thanks to SSB and HHB for their contributions.

With your answers, I guess it means that those that require egg white to be separately whipped cannot withstand the "test of time".

Anyway, I think the mini cheese cupcake batter that I whipped up recently becomes thicker once I leave it in the open while waiting for the first batch to be baked. The biscuit dough ( a big batch) that I played with today also tend to feel dryer after a while.

Seems like all of us have small ovens. I would love to bake a small cake too, but sometimes my mother says I baked too little and she has nothing to eat .. so my 12 mini muffin is not enough to go round. :-(

beautiful spectacular me said...

i have often wondered about this too, especially when i am making cakes that call for the use of 2 cake pans when my oven can only fit one. i recently made a one-bowl chocolate cake (no folding of egg whites required) and left the batter in one pan aside while i baked the other for about 25 mins. the second layer of cake did not suffer as a result of the waiting time, so i think leaving the batter aside for a while should be fine especially since the baking time for 1 tray of muffins is not too long.

sammi

beautiful spectacular me said...

i have often wondered about this too, especially when i am making cakes that call for the use of 2 cake pans when my oven can only fit one. i recently made a one-bowl chocolate cake (no folding of egg whites required) and left the batter in one pan aside while i baked the other for about 25 mins. the second layer of cake did not suffer as a result of the waiting time, so i think leaving the batter aside for a while should be fine especially since the baking time for 1 tray of muffins is not too long.

sammi

sherlyn said...

Dear Sammi,

Thank you for sharing your experience too. Ya I guess short baking time should be fine for those without the unstable egg whites.

By the way, is your blog a food blog? If yes, can I read too?

Have a nice weekend.

Esther said...

Hi Sherlyn

My oven is also a small & compact one. So when I baked cookies, I baked them batches by batches. However, taste & texture had not much a problem for me so far. The recent Fruitcake I baked also baked in batches. Not much of a difference though.

Hey gals, now COURTS is having year-end sale, maybe we shall make a hole in our spouses pocket in exchange for a bigger oven? LOL

sherlyn said...

Hi Esther,

Thanks for the info shared. So I think as long as there are no "unstable" ingredient like whipped egg white, then perhaps everything is fine.

Bigger oven? But then what will happen to the smaller oven? :-) My house has no space for bigger oven too. So you go get it and bake more, then share with me okie :)

Blessed Homemaker said...

Generally speaking, for butter cakes/cookies, the batter/dough can wait. For chiffons/sponge, they can't wait as the whipped eggs may deflate over time. For bread, you may chill the dough to slow down the fermenting process while waiting for the 1st batch to be baked. Hths.

sherlyn said...

Thank you Blessed Homemaker for dropping by my blog. Ya, I will bear the advice in mind. Looks like beaten egg white is the main key.
Thanks again.

Simonne said...

I'm thinking to get a bigger oven too?
I'm using Sanyo but thinking to get a bigger oven eg 40L hehe

sherlyn said...

Simone, no space for bigger oven now, and also not sure if i can commit the time to bake .. so this oven will stick with me till end of its life (and I wish it comes sooner, so I got reason to buy new big one? haha)

Simonne said...

Sherlyn,
Hmm big or small oven doesn't matter, so long the goodies come out tasty! hehe..
Actually I'm waiting for my old oven to retired so that i can get a new one hahaha....
I'm using Sanyo SOB170 ( a discontinue model i think) This oven is made in japan that's why so durable , have been using it since 2005/6 ?

sherlyn said...

But not bigger oven better temperature control? :)

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