hints and tips continued
For better baking
•Check the ingredients and read the recipe before starting to bake.
•Weigh and measure ingredients correctly.
•Variations may occur in raw ingredients used so adjust other ingredients and baking times if required.
•Preheat oven before starting recipe preparation, this will ensure the correct temperature is achieved before baking starts.
•Temperatures and cooking times may vary with some ovens so adjust accordingly. If using a fan forced oven reduce the temperatures in the recipes by 10ºC.
•When mixing, start the mixer at a lower speed then gradually increase to the recommended speed in the recipe especially when adding dry ingredients.
•When using smaller quantities turn off the mixer from time to time and scrape the bowl with a spatula.
•Ensure wire whisk and mixing bowl are clean and free of fats when whipping egg whites as these will impede aeration.
•Instead of greasing baking pans or trays, line with baking paper where appropriate. However, a little light greasing in pans will keep the paper in place.
•Pre warm a measuring spoon in hot water for easy measuring of golden syrup or honey.
•Butter should be softened at room temperature to make creaming butter and sugar easier.
•Keep surfaces and ingredients chilled when making, handling or rolling out pastry. Butter for pastry making should be kept refrigerated.
•Avoid stretching pastry when rolling out as it will shrink when baking. Use light, even strokes in one direction and avoid pressing down hard on the rolling pin. Where possible, rest pastry in the refrigerator before baking.
•Eggs should be at room temperature to give better volume when whipping
•Break eggs individually into another container before adding to other ingredients to avoid potential spoilage.
•Separate egg whites carefully to avoid inclusion of egg yolks. Egg yolks contain fat and will prevent successful whipping of egg whites.
•Rinse beaten egg residue from whisk, beater and mixing bowl or other utensils with cold water immediately after use. Using hot water will set the egg and make removal difficult.
•Test if cakes are cooked at the end of baking time by touching the top lightly, the cake will spring back if cooked.
A fine skewer can also be inserted carefully into the centre of the cake, if it comes out clean the cake is cooked.
•For crisper results when baking biscuits, remove the baking trays from the oven and place directly onto wire racks. Move the biscuits slightly away from their baked position on the trays and cool completely before removing.
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