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admin 01-22-2009 04:13 PM

Baking Tips
 
Gather all of your ingredients before getting started. It's never any fun if you are half way through making something only to discover that you are missing the most important ingredient.

TipsDude 01-22-2009 08:51 PM

Re: Baking Tips
 
Follow the recipe exactly, especially if you are in a time crunch for getting something baked. There is a time and a place for experimenting with recipes to create something new, and it's not the night before a bake sale or when company is coming.

TipsDude 01-22-2009 08:51 PM

Re: Baking Tips
 
If your recipe calls for eggs, never crack them open into a bowl filled with other ingredients'. If you do and your egg is bad, then you will have to toss out everything. Always open the egg into a small container first, and then dump it in with everything else. This also gives you a chance to check for pieces of shell.

TipsDude 01-22-2009 08:52 PM

Re: Baking Tips
 
Baked goods are treats; make sure you use the best ingredients possible so that you can enjoy them to their fullest. In addition make sure your ingredients are fresh and are stored properly from the time you get them to the time you use them.

TipsDude 01-22-2009 08:52 PM

Re: Baking Tips
 
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.

TipsDude 01-22-2009 08:53 PM

Re: Baking Tips
 
Don't just rely on the time stated in the recipe to know when something is done, especially since oven temperatures can vary. When the timer goes off take a look inside the oven to see if things are the right color and texture.

TipsDude 01-22-2009 08:53 PM

Re: Baking Tips
 
Before frosting a cake it should be well cooled down. Invest in a good cooling rack to do this on. If you don't chill the cake, when you try to spread the icing you will pull apart the cake as you try to spread.

TipsDude 01-22-2009 08:53 PM

Re: Baking Tips
 
Get your kids involved! They love to eat the sweets, so have them help make them as well. It's a great way to spend time with and get to know your kids, and to secretly teach them fractions!

TipsDude 01-22-2009 08:54 PM

Re: Baking Tips
 
Invest in good pans! Glass pie pans tend to work best for pies, and metal pans for cakes and cookies. Another good idea is silicone liners and cupcake cups. These help to keep cookies, cupcakes and muffins from sticking. And with the cupcake liners, unlike their paper counterparts, they can be reused instead of thrown away.

TipsDude 01-22-2009 08:54 PM

Re: Baking Tips
 
When spreading icing, first dip your spatula into very hot water. Use a paper towel to dry it, and then scoop up some icing. The water makes the spatula hot and it will slightly melt the icing so it spreads easier.

bongobro 01-24-2009 05:01 AM

Re: Baking Tips
 
To save time when combining flour, baking soda, baking soda, salt, spices, etc., use a wire whisk to stir the ingredients together in your mixing bowl. You don't need to sift flour these days (unless the recipe specifically calls for sifted flour), and whisking the dry ingredients together aerates the flour nicely!

bongobro 01-24-2009 05:04 AM

Re: Baking Tips
 
When making cookies, use only stick butter or stick margarine (minimum 60% fat) unless otherwise instructed. Most so-called "stick" spreads are only 40 percent fat, and the tub spreads contain even more water, which can make your cookies too soft and soggy!

bongobro 02-11-2009 07:06 AM

Re: Baking Tips
 
It's old-school, but cool--you can make your own buttercream frosting for less than the cost of a tub of ready-to-spread frosting. Take a one-pound box of powdered sugar, and beat for 2 minutes at high speed in a small mixer bowl with 1 stick butter or margarine (minimum 60% fat), 1/4 cup milk and 1 teaspoon vanilla. Add milk if needed if the frosting is too thick. Fills and frosts an 8" 2-layer cake, a 9"x 13" rectangular pan, or cupcakes.

Add 1/4 cup unsweetened cocoa for chocolate frosting; for other flavors, substitute fruit juices for milk, or add food coloring, spices, nuts, and other ingredients as you like!

bongobro 02-11-2009 07:08 AM

Re: Baking Tips
 
Never measure liquids into a spoon over the mixing bowl! If you pour too much, the excess could affect the flavor and texture of your cake or other baked goods...

:eek:

drum ninja 09-23-2009 01:06 PM

Re: Baking Tips
 
To prevent sharp edges on muffins and quick breads, grease the pan only halfway up so the batter is higher than the grease line.

drum ninja 11-05-2009 02:08 PM

Re: Baking Tips
 
Before you start mixing ingredients, turn on the oven first! By the time you are done mixing the ingredients, the oven will be preheated and ready to go.

drum ninja 11-06-2009 02:03 PM

Re: Baking Tips
 
When making bread, allow the dough to rise at 80 Degrees F. Make sure it is also covered with a small towel or dishcloth.

drum ninja 11-09-2009 02:10 PM

Re: Baking Tips
 
When making baked goods, cookies especially, make sure the stick butter is at room temperature before adding the sugar. Combining the butter and sugar will be so much easier when the butter is soft.

drum ninja 11-10-2009 02:07 PM

Re: Baking Tips
 
When making a pie crust it is better to chill all ingredients for a flakier crust.

drum ninja 11-16-2009 02:55 PM

Re: Baking Tips
 
If your oven seems like it's cooking food too fast when its at the correct temperature, invest in an oven thermometer. Some ovens can be off by as much as 75.


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