not baked trough
Hi,
I am doing cakes and bread with very liquid dough and I can't make it enough baked trough. There is always liquid in the center or bottom of the pan. I tried baking at high temperatures and it gets burned on the outside. If I lower the temperature and bake for hour and half I still can't get it to become baked trough enough.
This is one of the cakes I did yesterday:
3 cups of pulverized fresh carrots
0.5 cup of water
0.5 cup of honey
1 cup of brown rice flour
0.5 cup of tapioca starch
1 tspn of baking powder
0.5 tsp of salt
(my own invention recipe)
I baked this for 70 minutes at 300F degrees, but I got it raw at the center.I understand that the dough is very liquid, kind of like a dough starter, but it can be baked trough and become solid inside, I know it is possible, but how can I do it? Maybe it is my oven ? Or maybe I should bake at 200 degrees for 3 hours???
Basically, the question is: how to bake a very liquid dough of any recipe ? How long and at what temperature? Because, in all my recipes I use a lot of fruits and vegetables and very little flour, so I need to find out, how to evaporate all the water that is inside of the dough without burning my cakes.
TIA
There's nothing to really hold it together - brown rice flour works, but it really needs help from eggs, but I guess you're on a vegan type of cake making (although honey isn't strictly vegan). Most vegetable cakes use oil in them too - my own normal carrot cake uses oil (rather than butter), but my gluten free one uses butter (and rice flour and eggs!)
The carrots will add a lot of liquid to it - maybe you don't need the water?
But I really don't think that will work as a cake recipe - not in the traditional form of something light and fluffy you can serve by the slice... Although you could add lentils and onions and bake it, then serve it with a tomato sauce as a savoury slice of lentil loaf ...
-Gordon
thanks! you almost got it about the vegan, it is HCLF (High Carb, Low Fat diet). Maybe honey is not strictly vegan but I like it and it does no harm to my health. But I can not use eggs, because it has animal protein and has cholesterol so it does a lot more damage to the body. I do not really need it to be fluffy, will be satisfied if it is not wet inside. I also can not use oil, it is strictly forbidden.
You are correct, with carrots you don't need extra water, but I add half a cup of water so the blender can pulverize the carrots, otherwise they are not going to became a mashed carrot substance and it will not mix with the flour well. But I compensate it with flour and tapioca starch, which absorb the excess water. With pulverized carrots your cakes get a funny orange color and lots of honey makes it very tasty.
Now, about being slice-able, I can say that resulting cake is firm and I can slice it, but my problem is that it is wet inside. Today I am going to put this mix in the fridge so, the rice and tapioca can expand absorbing more water, maybe this is the way to fix the problem.
Anything else I can do to make it dry inside? You didn't say anything about the temperature and the duration of baking, isn't it really important? What parameters do you recommend in my case?
Thanks for your comments.
I forgot to mention, I added 1/2 tspn of xanthan gum, so no eggs needed.
Your diet and lifestyle ideas are contrary to mine (and my wifes who is a weight loss consultant) so I think I'll bail at this point. Good luck getting it sorted out, but if you want high carb, low fat, just make ordinary bread with wheat flour, water, yeast, salt.
-Gordon
ground flaxseed or ground chia seeds love water, and they will thicken up to form an egg like consistency without adding animal protein. I would start with 2 Tablespoons and adjust from there
to spin the excess water out of the carrots.
However, a reasonable substitute would be a juicer, which is essentially a combination of a fine-hole grater and a centrifuge. Just run your carrots through the juicer, then take the carrot pulp out of the "waste" collector to use in the recipe. You can even use the carrot juice to replace the 1/2 cup water in the recipe and keep even more of the carrot nutrition. But even if you don't use the juice, those carrots should be about as dry as they can get.
--Mike
well, I tried using less water, and the dough became more thick, but I still get very wet dough inside so it looks like it was not well cooked. Of course it gets cooked because so much time in the oven there is no way it could stay raw, but you feel like it is raw when you bite it.
my dough is the same consistency as the dough on this video:
https://www.youtube.com/watch?v=vkWGldvvx2o
and I also tried the muffin mold, with the difference that I baked for 2 hours at 300F degrees (instead of 25 min at 350F degrees). They became crusty outside with a thick shell but still wet inside. My problem probably has to do with oil, oil is kind of conductor of heat and when I had put my muffins in the oven they got caramelized outside quickly, formed a shell and then the inside flour got sort of boiled with little bit of water that is present in the dough. Probably I should only bake my oil free whole grain recipes in the form of cookies and never something bigger. It is very tough to cook whole grain, indeed.
I think you need a higher proportion of flour to the carrots. What you are getting is more of a cooked carrot held together with a little rice flour. How about increasing your proportion of flour and maybe increase the amount of baking powder. one teaspoon is not much. Also use light colored pans to prevent from browning too fast.
Thanks, these are good tips! I also found out that putting the pan in the bottom of the oven lowers the browning.