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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.
BEM800_IB_Issue_0110.indd 26 10/12/09 10:00 AM