Baking Tips Recipe
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Helpful Baking Tips |
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Directions:* Flouring Baking Dish Substitute
When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake.
* No-Stick Hands
When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.
* Measuring Cups Before you pour sticky substances into a measuring cup, fill with hot water.
Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. (Or spray the measuring cup or spoon with Pam before using)
* Refresh your Brown Sugar
Place a slice of apple in hardened brown sugar to soften it back up.
* New Flour holder
Salt, pepper or flour? Put flour in a large saltshaker and keep it in the freezer. When you need to flour a
pan or make homemade gravy give it a shake. It helps prevent lumpy gravy and messy counters. |
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Cake Baking Tips |
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Directions:* Perfect Cakes
Cakes do best if baked in the size pan recommended in the recipe. However, if the correct pan is not available or a special shaped pan is to be used, fill pans only half full of batter. Shiny metal pans make a tender cake with a light brown crust because the pan reflects the heat. If you have dark pans, reduce oven temperature 25 degrees. Place pans in the middle of the oven for even browning. Layer pans should not touch and there should be at least one inch of space all the way around pans.
* Storing Cakes
Store plain cakes or cakes frosted with buttercream frosting in a cake keeper or under an inverted bowl.
Refrigerate cakes with whipped cream or cream cheese frosting.
Cakes with fluffy cooked frosting should be eaten the same day they are made.
Plain or buttercream frosted cakes freeze well. Unfrosted cakes will keep 4 to 6 months in the freezer; frosted cakes will keep 2 to 3 months. Freezing cakes with cooked frosting is not recommended.
* Expanding Frosting When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
* Fluffy Pancakes
Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.
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Dessert Baking Tips |
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Directions:* Perfect Dessert Bars
Prepare the dessert bars in a pan lined with aluminum foil that has been sprayed with non-stick spray. Allow to cool completely before cutting. For a clean even cut, use a disposable plastic knife or unflavored dental floss.
* For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
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Pie Baking Tips |
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Directions:* Glossy Pie Finish
Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.
* Perfect Pie Crust
Flaky pie crust is the result of cutting shortening into flour in small pieces. With gentle mixing and rolling,
bits of shortening remain in the dough and melt during baking to produce layers of flaky crust. Cut the
shortening into the flour in two steps.
1) For tenderness, cut half the shortening into flour in small pieces.
2) For flakiness, cut remaining shortening in until it's the size of small peas.
* Plumping Raisins
To plump raisins, cover the amount needed with very hot tap water and soak for 2 to 5 minutes; drain
* Choosing Apples for Baking
The best apples for baking are the ones that hold their shape and don't turn to mush when heated. An easy rule of thumb is to think green. Two of the most widely available cooking apples have green skin: Golden
Delicious and Granny Smith. Ideal for all kinds of baking, Granny Smith apples have a crisp tart
flavor and Golden Delicious have a more floral taste. Rome Beauty, available in the fall, is a red variety that is also good for baking.
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