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KEYWORDS
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HINT OR TIP
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| baking |
Add 1/2 teaspoon sugar to yeast when stirring it into water to dissolve. If it foams and bubbles in ten minutes you know the yeast is alive and active. |
| baking |
Dental floss cuts perfect rolls. Place a long piece of dental floss under rolled dough and cross the ends of the floss. Pull through and you have a perfect roll without it becoming crushed. |
| baking |
If using a dark, nonstick baking pan, you may need to reduce the recipe's baking temperature by 25 degrees. |
| baking |
Nuts and fruits will not sink to the bottom of a cake if they are lightly coated with flour before they are added to the batter. |
| baking |
Remember that every time you open the oven door the temperature inside drops about twenty-five degrees. |
| baking |
when baking foods in heavy dark pans or trays, lower oven temperature by 25F |
| baking |
When baking, grease pans and dust them with icing sugar or cocoa. They work as well as flour and leave a sweet coating. |
| baking |
When dried-out coconut or other dessicated product is used in baking, a dry product results. Always store unused portions in an appropriately sized air-tight container. |
| baking biscuits |
For biscuits with softer sides, place them in the pan with their sides barely touching. |
| baking bread |
For a soft crust on freshly baked white or whole-wheat bread, brush the warm crust with softened butter. |
| baking bread |
The most convenient warm place in which a yeast dough can rise is the inside of a switched-off oven with the light on. |
| baking bread |
When making homemade or bread machine bread, if your bread didn't rise you may have added too much sugar or fat to the recipe. |
| baking bread |
When making homemade or bread machine bread, if your bread is too brown you may have added too much sugar. |
| baking bread |
When making homemade or bread machine bread, if your bread is too heavy you may have added too much flour or not enough liquid. |
| baking bread |
When making homemade or bread machine bread, if your bread is undercooked you may have used too much liquid in the recipe. |
| baking bread crust |
For soft, shiny crust on bread, brush loaves with margarine or butter before baking. For glossy, crispy crust, brush before baking with milk, water, or beaten egg. |
| baking bread yeast |
When making homemade or bread machine bread, if your bread has a strong yeasty aroma you may have added too much yeast to the recipe. |
| baking bread yeast |
Yeast bread dough rises more rapidly at higher altitudes and can overrise easily. Allow dough to rise for a shorter time. |
| baking cakes |
Cracks and uneven surface of cakes may be caused by too much flour, too hot an oven and sometimes from cold oven start.- |
| baking cakes |
Shiny metal pans are preferred for baking cakes. They reflect heat away from the cake and produce a tender, light brown crust. |
| baking cakes |
To cool a cake that has just come out of the oven, place the pan on a wet towel. The cake is less likely to stick to the pan if it's cooled this way. |
| baking cakes |
To divide cake batter evenly between layer baking pans, use a ladle or large spoon. Put an even number of ladles of batter in each pan. |
| baking cakes |
When using a cake mix, try dusting the pans with a little of it instead of flour to eliminate the white layer on the outside of the cake when baked. |
| baking cakes chocolate coacoa |
To keep cocoa and chocolate cakes brown on the outside, grease pans and dust with unsweetened coacoa powder instead of flour. |
| baking cakes icing |
Adding a pinch of baking powder or cream of tartar to powdered sugar icing will help it stay moist and not crack. |
| baking cakes icing |
If powdered sugar is sprinkled on top of each layer of a cake before filling or frosting, this will keep the filling from soaking through the cake. |
| baking cookies |
An easy way to form drop cookies is to drop them onto the cookie sheet and them press them with the bottom of a glass that has been dipped in sugar. |
| baking cookies |
Dip plastic cookie cutters in warm oil and they will cut perfect figures.- |
| baking cookies |
For biscuits with softer sides, place them in a baking pan with sides barely touching. for firmer sides leave space in between them. |
| baking cookies |
For clean-cut refrigerator cookies use a cheese slicer instead of a knife.- |
| baking cookies |
Store cookies in an airtight box or tin to keep them crisp. Separate layers with sheets of wax paper or aluminum foil. If crisp cookies soften, place in oven at 300 degrees for a few minutes to make them crisp |
| baking cookies |
To keep cookie dough from spreading too much, allow cookie sheets to cool thoroughly between batches. |
| baking cookies |
When making sliced cookies, the slices will be more perfect and uniform if you chill the dough in the freezer until firm, but not frozen, before slicing. |
| baking muffins |
For a crunchy, sugary crust on muffins, sprinkle white or brown sugar over the batter in the muffin pan beforebaking. |
| baking muffins |
For evenly rounded tops on nut breads and muffins, grease baking pans or muffin cups on the bottom and only 1/2 inch up the sides. Do this and your batter will cling to the sides of the pan instead of sliding back down. |
| baking muffins |
Muffin batters are easily made. To mix, add in a few swift strokes the beaten liquid ingredients to the combined dry ones. The mixing is held to an absolute minimum, which will leave some lumps. |
| baking pies |
After baking a pie, cool it on a wire rack. This allows air to circulate under it and keeps the crust from becoming soggy. |
| baking pies |
Crumb crusts need not be baked before filling, but if used unbaked they must be chilled thoroughly before adding the filling or the crust will disintegrate |
| baking pies |
Cut drinking straws into short lengths and insert through slits in pie crusts to prevent juice from running over in oven. |
| baking pies |
For flakier pie crusts add a teaspoon of vinegar to the cold water in preparing pie dough.- |
| baking pies pie plate |
For a pie or crust that will be baked, choose a glass pie plate or dull metal pie pan. Use shiny metal pans, which keep crusts from browning properly, only for crumb crusts that are not baked. |
