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HINTS & 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
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.