I'm making a blueberry buckle pie and it calls for a spring form pan.
It doesn't say anything about a water bath, seeing I'm using a springform pan I always assumed water bath was a given. Do I need one?
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It doesn't say anything about a water bath, seeing I'm using a springform pan I always assumed water bath was a given. Do I need one?
7 Comments
Although I think the question has been answered, for anyone interested in why we do what we do in the kitchen:
Cheesecake = custard, buckle = cake.
The purpose of a water bath is to provide gentle heat, important for custards which are more tender when cooked slowly. The water regulates the higher oven heat, holding it down to no more than 212F (but typically even lower due to evaporative cooling).
Cakes require higher temperatures to initiate both caramelization and Maillard browning. The Maillard reaction doesn't begin until above the boiling point and sucrose (table sugar) browns still higher, around 330F.