Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Recipe File: Pecan Coffee Cake
Goto page Previous  1, 2
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum
View previous topic :: View next topic  
Author Message
Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Sun May 17, 2009 7:45 pm    Post subject: Reply with quote

cut when too hot?

cake doughs need a bit of cooling for the structure to firm up.
Back to top
View user's profile Send private message
silanea



Joined: 17 May 2009
Posts: 2
Location: Bavaria, Germany

PostPosted: Mon May 18, 2009 6:51 pm    Post subject: Reply with quote

That might be the solution. After one night's rest the pieces I "cut" now have taken more or less solid shape and hold together. Thank you!
Back to top
View user's profile Send private message
hazeleyes
Guest





PostPosted: Tue Oct 06, 2009 7:46 pm    Post subject: Pecan Coffee Cake - cooling of Reply with quote

Almost any cake should be cooled for quite a long time after baking before being cut, at least for an hour, or until it has reached room temperature. Some recipes indicate a 5-minutes rest in the pan after baking and then turning the cake out of the baking pan onto a rack to cool, others are cooled in the pan. Certain chemical changes having to do with flavor are completed during the cooling process. This is true of most yeast breads as well. None of which means that the products can't be cut and eaten hot from the oven, but only that the product doesn't reach its full flavor and texture potential until it's thoroughly cooled. :-)

I love this site.
Back to top
Katie
Guest





PostPosted: Sun Nov 08, 2009 12:17 pm    Post subject: pan Reply with quote

Can I use a pan of mini muffin cups instead of the large rectangular pan?
Back to top
concerned citizen
Guest





PostPosted: Thu Jun 17, 2010 11:59 pm    Post subject: muffin cups Reply with quote

Absolutely, they wont dome like a more airy batter, but you can always bake things in smaller portions.

Just make sure that the individual cups all have adequate ventilation to ensure consistent baking.

If your not using paper, butter then flour.
Back to top
L-J
Guest





PostPosted: Sat Aug 24, 2013 3:57 am    Post subject: re: Pecan Coffee Cake Reply with quote Delete this post

I've just spent an hour or so browsing the site and have come away with 3 solid recipes so far. The porterhouse steak, the english toffee and this. I think my sunday morning breakfast is going to include coffee cake!

L-J
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum All times are GMT
Goto page Previous  1, 2
Page 2 of 2

 
Jump to:  
You cannot post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You can delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group