Baking Tips - Page 2

drum ninja · #21 01-07-2010, 02:12 PM

It is always best to sift the flour, baking powder, baking soda, and spices to filter out any lumps that might be in them.

drum ninja · #22 05-04-2010, 01:08 PM

It is possible to over mix your batter. Over-beating eggs whips too much air into the mixture and creates tunnels in the baked treats.

bongobro · #23 04-04-2011, 02:54 AM

Quote:

Originally Posted by drum ninja

When making a pie crust it is better to chill all ingredients for a flakier crust.

If you're in a real hurry when you're making pie crust, pour yourself a glass of ice water. Literally! Measure the ice water and you'll still get flaky piecrust.

bongobro · #24 08-02-2013, 01:28 PM

Quote:

Originally Posted by TipsDude

To judge whether your cake or cupcakes are done, use the toothpick test. Gently stick a toothpick into the center of the cake or cupcake while it is still in the oven. If the toothpick comes out with batter stuck to it, the cake needs to be cooked longer, If it comes out clean, with no batter, then it is done.

If you don't have any toothpicks handy, no need to panic! Use a piece of uncooked spaghetti as your "toothpick". Works exactly the same way!

bongobro · #25 12-18-2014, 11:50 PM

If you're making custard or any kind of custard-based pie (quiche, pumpkin, etc.), pour the filling into the unbaked pie shell after putting the shell on your oven rack. (To reduce additional spillage, set the pie pan on a cookie sheet before putting it in the oven!)

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