Baking Tips To Help You Turn Out Luscious Cakes and Pies
Some say that the golden age of baking has long passed. Not many people bake now that they can run to a bakery and get something that’s better. Having the best-tasting treats is not the goal here, however. Just making something that people you care for enjoy has to be one of the most fulfilling things that a budding baker can savor.
The following tips may not all be useful to home bakers, simply because everyone uses different techniques. However, there is sure to be something here that will provide a quick fix to a baking problem.
* Have trouble rolling out butter-based piecrust? Try this: Roll out from the center lightly, and then cover the crust with a large piece of plastic wrap. Keeping rolling crust out until it reaches the edges of the plastic and then flip it over. Now the crust is on top of the wrap. Put another larger piece of plastic wrap on top and continue rolling until the crust reaches desired thickness. Then refrigerate if needed. This method helps the crust hold its shape, relieves that annoying tendency to split and helps prevent adding too much flour when rolling.
* Need a pie immediately for unexpected visitors or that school bake sale a child forgot to mention? Give up your pride and keep some piecrust mix on hand. Substitute a few tablespoons of sour cream for some of the water called for in the mix recipe. The sour cream adds flavor and makes the crust flakier, so no one will ever know you used a packaged mix.
* Beaten egg whites makes a pie look glossy. Brush some on before baking.
* The dough that you trim off the baking dish can be the start of some wonderful appetizers. Bake them topped with Gruyere or Parmesan, or simply drizzled with some olive oil and you have a nice appetizer on your hands.
* To prevent cake from sticking to the baking dish, many use flour. This produces an unwanted powdery white residue. You can use cake mix to dust your pan the next time you bake. Cake mix bakes in with the batter and nobody would notice it.
* If you got some stubborn cake that clings to the dish, try returning it to the warm oven. The warmth will make it come out easier. Good old-fashioned wax paper works well too. Just make sure that it really is paper – plastic will melt and ruin your cake or pie.
* Dip a spoon first in milk, and cookie dough will drop easily onto the baking sheet.
* A damp towel underneath the breadboard will keep it steady while the baker kneads bread dough. Also, be sure to place dough away from drafts when it’s rising. Otherwise, the drafts will make the dough rise too slowly and unevenly.
* Spray the dough hook of your electric mixer with vegetable cooking spray, and the dough won’t stick.
* Fresh ingredients are crucial. Test yeast or baking powder by placing some in a cup of water. An anemic fizz means that you have to run out and get a fresh batch.
This last one is a bonus. A little fresh mint, some lime juice, and a pinch of salt will make your guests talk about your strawberry shortcake nonstop.
Experienced contributing creator Anya really loves giving you her wealth of creative tips and hints about home baking. Not to mention her number one top-secret happens to be her spot for finding cupcake decorating and chocolate mint cupcake recipe.
