I have a simple egg breakfast casserole made of Bisquick, eggs, milk, a can of chilis and cheese. It tastes great, but when in carafe single serve dishes, it puffs up beautifully as it bakes, but collapses as it cools. Is there anything I can add so it remains puffed up after baking ? I don't think separating and whipping the whites would work as all the other ingredients are so heavy. Thx Steve
Baking – How to prevent egg casserole from deflating
baking-powder
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As DrRandy said in the comments, cookies are really far from banana bread. It's going to be pretty difficult. I would suggest instead looking for a banana cookie recipe. Even if you don't like the first one you find, you can use it as a starting point or find another, and you'll go through a lot fewer failed batches than you will if you try to start from your banana bread recipe.
If you do start from a banana cookie recipe, the things you'd most likely want to modify:
- adding more chocolate chips - just do it
- adding more chocolate flavor - replace a bit of flour with cocoa powder
- adding more banana flavor - you can try adding additional banana puree and flour to compensate for the water, but it'll make the cookies more cakey and crumbly, less chewy. You can also just use banana extract.
If you do try to convert it into a bona fide cookie recipe, I'm pretty sure you'll discover fairly quickly that the idea doesn't make a lot of sense. In order to make a cookie recipe, you're going to take all the ingredients besides bananas and chocolate and completely change their ratios. To figure out how to do that, you'll use a cookie recipe - so you'll be converting a cookie recipe into a banana cookie. You'll have to reduce the amount of bananas , too, because a cookie can't hold that much liquid. No matter how you get there, all that'll be left of your banana bread recipe is the fact that what you baked contains bananas, chocolate chips, and cocoa powder.
So to try to answer your specific questions:
(how to convert) If I had to guess, I'd say the best starting point might be a chocolate chip cookie recipe that uses melted butter. You could replace half of the butter with bananas and see what happens. From there you could possibly add additional banana and flour, turning it into a cakier cookie with more banana flavor. And to get cocoa powder in, just replace a bit of flour with it. But why not instead start from an existing banana cookie recipe? It'll be much closer to what you want, much less trial and error. And I don't really see any way to think of this as modifying the banana bread recipe; you need a cookie base for your cookies.
(will they be like bread) Well, if you just tried to make cookies using your existing recipe, yes, they'll be like bread. If you use a cookie dough as the basis, they'll be more like cookies.
(temperature and time) No matter what you do, the time will be way shorter (smaller things cook through faster). You probably won't have to adjust the temperature that much, maybe 25 degrees either way depending on the kind of cookie you decide to make.
(is the consistency important) Totally subjective. If you want to make something that's obviously a cookie, well, the consistency is the big difference between a cookie and a quick bread. If you want it to be easier to keep (not crumbly, less moist so it won't mold) then again, that's all about consistency. If all you want is to make something that tastes good, it doesn't matter at all. You can spoon sufficiently thick quick bread/muffin batter onto a baking sheet and bake it, and you'll get basically muffin tops.
Yep! I make double-batches of mini cupcakes that often take 3-4 rounds in the oven and they all come out pretty much the same. Granted, the minis only bake for about 15 minutes or so and muffins can take longer but I've never had an issue.
As a note, the recipes I use call for either baking powder only or baking powder and baking soda.
Also, I usually make my cupcakes using full-cake batters, not cupcake-specific recipes.
As some other sources go, here's a similar question on The Kitchn and most of the answers seem to agree, there's generally little negative results from leaving the batter out for a short period of time:
Q: If I make 24 cupcakes from a layer cake recipe and I only have one 12 cupcake pan, can I let the batter sit for 30 minutes while the first 12 bake? Or should I put it in the fridge so the leavener is still active? Or divide the recipe and make it twice? Thanks!
Some selected answers:
rmrez
It depends on the recipe. Most boxed mixes don't seem to differ, but I've noticed that my scratch-baked cupcakes tend to dome if I let them sit out before baking. Sometimes I do this on purpose if it fits my decorating idea better.
adamwa
i have two 6 cupcake pans so im in the same boat, i always just leave it out and they seem to cook up fine
TuttiDolci
I let the batter sit out and I've never had a problem with the rise of the 2nd batch.
Best Answer
What you're making is basically a savory Dutch baby or popover. Not to discourage you, but it's going to be really hard to come up with any way to make them consistently stay puffed; pretty much all egg-puff baked items deflate after puffing.
One easy thing you can do is to use the same step one takes with cream puffs, and prick them with a skewer right after they come out of the oven. This releases steam from the center; the cooling moisture is actually what causes rapid deflation. You also want the interiors of the puffs to be as dry as possible.
The other things to do are experiment with adding slightly more bisquick, and cooking them slightly longer. The additional flour should make them "sturdier", but you don't want to add so much they don't puff properly. Cooking them longer is aimed at drying out the interior.
Of course, if the centers of your puffs are moist and you like them that way, you're going to just have to live with them deflating. Also, realize that, even after you achieve the best stays-puffed recipe, sometimes (due to weather or timing or oven wonkiness) they'll still collapse on you.