Several questions about baking
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Beginners and Advice
Several questions about baking
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Hi, this is my first post.  I need some assistance from bakers. 1.  To convect or not to convect?  I have read varying opinions about convection baking.  Some say do and some say
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Several questions about baking

posted at 12/17/2010 2:54 PM EST
Posts: 2
First: 12/17/2010
Last: 12/17/2010
Hi, this is my first post.  I need some assistance from bakers.

1.  To convect or not to convect?  I have read varying opinions about convection baking.  Some say do and some say don't.  What is your experience with quickbreads (specifically banana nut) and cakes and how do you adjust the time and/or temperature settings?  Or should I just use "regular bake" setting instead?

2.  How full should I fill bread pans when making banana bread?  I started a fire a few years ago when the batter overflowed.  What's the optimal fill level?  (And why don't recipes specify this!?)

3.  Any tips for making the perfect cream cheese filling for pumpkin roll?  I made some but it wasn't really full or fluffy (the filling).  I used the paddle on the kitchenaid.  Should I have used the whisk?

Thanks!

Re: Several questions about baking

posted at 12/17/2010 3:44 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Diane, I am no expert on convection ovens.  Logic would tell me that since the air is circulating more in a convection oven the bake time will be shorter so you might want to start by reducing time by 5 minutes.  Check and adjust from there.

As to how full to fill a loaf pan, most quick bread recipes make 1 loaf so just fill the pan.  If you are making several small loaves rather than 1 large one I would say fill the pan 3/4 full just like you do for cupcakes or muffins. 

I use the whisk attachment when doing frostings or fillings just because it incorporates more air.  Just make sure that the ingredients are all at room temperature.  The cream cheese will whip up lighter and fluffier at room temp.  Plus you are less likely to have lumps.
By the way with the rolled cakes you might not want the filling overly fluffy as the cake may tend to crack with more filling.

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