Some Tips for Baking

Baking may not be your forte but with some of the following tips, you can become a great baker.

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Here are some tips gleaned out of years of baking experience:

  • Warm sugar slightly before creaming with butter especially when butter is hard.
  • Add a few drops of lemon juice so that hard cream will whip quickly.
  • A delicious substitute for whipped cream is beating together a slice of banana with white of an egg till banana disappears.
  • Corn starch can be used instead of eggs; one tablespoon will do for each egg.
  • Custards will not easily curdle if you add some flour mixed with sugar.
  • Add some jelly or jam to cookie dough; it will provide flavour and make the cookies moist.
  • Drop a small bit of peanut butter into muffin pans before pouring in batter; muffins will have a delicious nutty flavour.
  • When recipe calls for melting butter, measure butter after it is melted.
  • Don’t beat eggs in an aluminium pan, as it will cause them to darken.
  • During the baking of a milk pudding, place dish in the oven in a tin of water. This stops pudding from boiling over or burning.
  • If you are unable to whip cream, add an egg white and chill; it will whip easily.
  • To prevent lumps from forming in the batter, add some bit of salt to flour.
  • For sugaring doughnuts, shake doughnuts and sugar in a paper bag. This is similar to the method of shaking together chicken pieces and flour or French fries with salt.
  • Raisins meant for cakes will be juicy and plump if soaked in warm water before adding to dough.
  • You must grease new cake tins and keep them in moderate oven for 15 minutes to avoid burning of cake bottoms.
  • To prevent frosting of cake to stick to wax paper, rub that area of wax paper with a bit of butter.
  • For fine chocolate cakes and cookies, dust tins and containers with cocoa powder rather than flour.
  • Avoid greasing pans for chiffon, angel or sponge cakes. In the case of other types of cakes, only grease the bottom of the pans.
  • Uneven textures and cracks on cakes are caused by too much heating of oven or excess of flour.
  • While preparing a cake, add a few spoons of boiling water to butter-sugar mix to produce a fine texture.
  • Place quarter of an apple in a container of sugar to make the hardest lumps of sugar soft.
  • Add some bit of vinegar to the icing while it is being beaten for it to stay soft rather than grainy.
  • Add orange juice in the place of water to add flavour to the cake.
  • Use a wet knife to cut through a meringue without tearing or pulling.
  • If you are not sure about oven temperature invest in an oven thermometer.
  • If baking in glass pans, reduce oven temperature by 25 degree F.
  • All ingredients must be kept at room temperature for maximum results
  • Substitute buttermilk for milk for getting a fine texture.

These are some tips for doing some great baking. After making a great cake, send cakes by post through reliable couriers to loved ones far away.

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