Baking Tips

Greetings! Do you need help in your baking? Here are some tips that I follow to accomplish any dessert perfectly. I hope you could find this page useful. Happy reading! 🙂
 

Butter

  • Do not substitute anything else for butter and shortening.
  • Use softened butter for all your recipes.

Baking powder

  • Baking powder adds bubbles to your cake or brownies to increase its volume.
  • To test: Put a little bit of baking powder into a glass of water. If it bubbles, then you could use it.

Baking soda

  • Baking soda is a stabilizer for your desserts.
  • It neutralizes the baking powder.
  • To test: Put a little baking soda into a little bit of vinegar. If it bubbles, then it’s safe to use it.

Eggs

  • When separating egg white from egg yolk, do it while the egg is cold.
  • If the shell is rough, it’s fresh. If it is smooth, throw it away.
  • Spin your egg. If it spins slowly, it’s okay to use it. Otherwise, throw it away.

Flour

  • Refrigerate flour in an airtight container to prolong shelf life.
  • Do not overbeat your flour and liquid mixture. It will make your cupcake, cake, or brownies chewy and hard.

Oven

  • Preheat your oven for 15 minutes before putting anything inside.
  • To test if your cake or brownies are done, insert a toothpick or a butter knife through its center. If it comes out clean or with a few crumbs stuck on the toothpick then it’s done.

Sugar

  • Brown sugar makes your cookies or brownies chewy.
  • White sugar is also called castor sugar or table sugar.
  • Brown sugar is also called demerara sugar.
  • You could make your own brown sugar. Mix 1 cup granulated sugar and 1 – 2 tablespoons molasses together.
Don’t hesitate leaving a comment/question/suggestion on the “Leave a comment” part, located under the page.
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