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24
HINTS AND TIPS
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
use 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.
• Temperature and cooking times
may vary with some ovens so
adjust accordingly. If using a fan
forced (convection) oven reduce the
temperatures in the recipes by 15-20°.
• 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 beaters and mixing bowl are
clean and free of fats when whipping
egg whites as these will impede aeration.
• Spray baking sheets and cake pans with
an oil spray and line with parchment
paper; this will make removing your
food easier.
• 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 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
wooden skewer or toothpick can also be
inserted carefully into the center of the
cake, if it comes out clean the cake
is cooked.
• For crisper results when baking cookies,
remove the baking trays from the oven
and placed directly onto wire racks.
Move the cookies slightly away from
their baked position on the trays and
cool completely before removing.
BEM600XL_IB_A12_FA.indd 24 21/06/12 10:25 AM