The Home Baking Guide to Substituting and Measuring (In the Pantry Baking Standards Book 2)

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Crusts have a memory and will shrink back to their original shape. Ease the pastry dough into the pan. Then gently tuck it into the bottom creases and crimp the edges. For added color and luster, brush the top of crusts, scones, rolls or biscuits with cream just before baking. Egg wash works as well. I usually use egg wash over pie crusts and pastry dough, and cream over everything else.

Convection heat offers greater airflow and drying while baking, creating higher crustier, baked goods. So when should you use convection? The most simple answer is always use what is recommended in the recipe the first time you make it. However, I like to use convection on cookies and breads because it tends to create fuller cookies with an crispy exterior and soft center, and perfectly browned crusty bread. It depends on what your baking, how long your baking it, and of course the temperature.

Some ovens actually convert for you. However, a general rule of thumb is to reduce the temperature by 25 degrees F. Some of my cookie recipes that take minutes to bake conventionally, take 5 minutes on convection.

Best Baking Tips and Tricks - A Spicy Perspective

For conventional and convection baking, resist opening the oven door until the minimum baking time has passed, or you will release the oven heat and upset the baking time. Baking is chemistry, remember? The temperature will highly effect the outcome. Or placing multiple baking sheets in the oven… I like to preheat the oven to 25 degrees higher than recommended, then lower the temperature as directed, once I close the oven door. That way, my baked goods are more likely to start off at the right temp. Loose frosting can be fixed by adding extra powdered sugar.

Patience is a virtue in life and baking. Never frost a cake, cupcakes, or cookies until they have fully cooled… unless you like frosting that slides off to the side. In such a case, place the baked goods in the refrigerator for minutes, or in the freezer for minutes to bring the temperature down. Make sure not to forget about them.

Flash freezing is the process of freezing something unwrapped, so you can later wrap and freeze it without upsetting its appearance. I do this with frosted cakes and cupcakes most often. Place them in the freezer uncovered for minutes, until the exterior is hard, then wrap well and freeze.

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When you are ready to use the cake, unwrap first, then thaw for several hours on the countertop. As a time-saver, you can make pie crusts and cookies in advance, then freeze and bake straight from the freezer. Also try flash freezing above to finish your baked goods days before an event.

This helps lessen the stress of party planning. Liquid ingredients should always be added after the first two steps are complete. Underbeating or overbeating will affect the texture and volume of the cake. Most recipes are tested using an electric mixer, which produces the highest volume. Read the recipe to be sure which method to use, electric or hand mixing. One minute of medium beating time with a mixer equals, usually equals about strokes by hand.

Rotate the bowl to insure even folding. This is a highly important baking step that people like to skimp on. Creaming butter and sugar means beating it at high speed with an electric mixer until the butter is fluffy and the sugar breaks down. Skipping this step effects the light airy quality of baked good. I recommend creaming for minutes. Otherwise continue baking. Things I might adjust: oven temperature, baking time, chilled dough, size of baked good. Always set the time to the minimum baking temperature, then check. Cookies are usually best when you pull them out just slightly undercooked in the center.

Cool baking sheets between batches before reusing. Wipe the surface of each with a paper towel, or line with a new sheet of parchment paper. You often see recipes with both baking soda and baking powder. Ever wonder why?


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Both are used to neutralize the ph balance of a recipe and offer an airy lift. However, if you just add baking soda, you might create neutralization, but not lift. Baking soda needs some acid to react. You could use baking powder alone, but then your finished baked treats might taste too acidic. A combination of both is usually your best bet.

I prefer to bake in ceramic baking dishes and pie pans because they offer consistent baking. For cake pans , select metal straight edged pans that are thick and sturdy. Toasting nuts intensifies their flavor making them stand-out in or on baked goods. The nuts are done when their color has deepened and you can smell their aroma. The best chocolate contains only cocoa butter and no other fats.

Read labels. If you are creating the recipe from scratch, remember to use slightly less fat oil or butter than you normally would, and increase the leavening agents. Semisweet Chocolate is Dark Chocolate.


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  • Bittersweet Chocolate is Extra Dark Chocolate. Remember I mentioned keeping dry active yeast in the freezer for longevity? Here are other baking ingredients you can keep in the freezer to increase their life span: flour all varieties , baking soda and powder, nuts, berries, spices, ripe bananas, buttermilk, and extra butter.

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    Just make sure your baking soda is in an air-tight container or it will absorb unwanted odors. Spices lose their intensity over time. Ever open a jar of cinnamon and wonder where the fragrant aroma went? To refresh spices for baking, place them in a dry skillet and set over medium heat. Watch closely. The moment you can smell the spices, toss and remove from heat.

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    This draws the remaining oils to the surface so you can use the last of your spice jar. Bread or other yeast doughs usually call for two rise times.


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    • The first is hours to double the dough in size. Then deflate the dough, roll, cut, or separate as needed and rise again for approximately minutes before baking.