01. READ THE RECIPE FIRST
It is easy to get carried away by the baking impulse when you see the tempting image of a luscious cake in a magazine or recipe book. However, it is vital to read a recipe all the way through before you start. The main questions to ask yourself are: “Do I have all the ingredients?” and “Do I have time to make this?”
02. ROOM- TEMPERATURE EGGS
Using room-temperature eggs, even when the recipe does not specifically call for them, is particularly important when you need volume in a cake or dessert. This is because room- temperature eggs can be whisked more easily, resulting in a light, airy texture.
03. SOFTENED BUTTER
Baking recipes often call for softened or room- temperature butter. When this is the case, take the butter out of the refrigerator at least 30 minutes before you start baking. Softened butter creams more easily with sugar, creating a light, fluffy texture with little effort.
04. BUTTER OR MARGARINE?
Both butter and margarine have their place in baking—and their advocates. It is not always easy to tell the difference between a cake that has been made with butter and another made with margarine. Generally speaking, however, butter gives a richer finish to pastry, whereas margarine will give cakes a lighter, more airy texture.
05. TOAST SPICES TO RELEASE THE FLAVORS
Using freshly groundspices in a recipe adds a depth of flavor that is hard to beat. If you are using fresh, whole spices, take the time to toast them first. Sprinkle the spices in an even layer in a dry frying pan, and cook them over a low to medium heat for a couple of minutes, or until they start to change color and release their fragrance. Allow the spices to cool before grinding them.
06. BAKING SODA OR BAKING POWDER?
These two baking staples often get confused. However, they are not the same thing, so it is useful to know which product is most suitable in which circumstances. The main thing to remember is that baking soda needs an acid to activate it, whereas baking powder has had the acid already added to it.
07. GET THE SHELVES RIGHT
A good recipe should tell you where to position your oven shelves. Do not overlook this seemingly minor aspect—it is of the utmost importance to the overall success of the cake. Position the shelf before you heat the oven because hot shelves require careful handling, and time spent juggling them will inevitably result in considerable loss of heat.
08.DON’T OPEN THE OVEN!
It is tempting, when baking, to take a peek inside the oven to see how things are progressing. However, opening the oven door results in a sudden drop of temperature that can have serious consequences for your cake. A good rule of thumb is never to open the oven door until at least three- quarters of the cooking time allowed for in the recipe has elapsed.
09.OVEN THERMOMETERS
The temperature dial on your oven reading. Since the temperature inside the oven is such a vital element of a successful cake, it is worth investing in an accurate oven thermometer. You can leave it in the oven to double-check that the temperature on your dial matches the temperature inside, or use it to check and calibrate the oven’s temperature every so often.
The temperature dial on your oven reading. Since the temperature inside the oven is such a vital element of a successful cake, it is worth investing in an accurate oven thermometer. You can leave it in the oven to double-check that the temperature on your dial matches the temperature inside, or use it to check and calibrate the oven’s temperature every so often.
10.BAKING WITH CHOCOLATE
If you are baking with chocolate, it is worth buying the best-quality chocolate you can afford. If you are using dark chocolate, try to find one with a cocoa- solid content of at least 70 percent.
A high cocoa-solid percentage will result in an intense, chocolatey taste rather than a cloyingly sweet one.
11.FLOATING TEST FOR EGG FRESHNESS
Unless they come with an individual date stamp, sooner or later we all end up with eggs of questionable freshness in the refrigerator. Before using them in your cake, make sure the eggs are still good to eat by putting them through this simple test.
12. MEASURING STICKY INGREDIENTS
If your recipe calls for a sticky ingredient, such as honey or syrup, measuring can be a messy business. However, there is a trick to ensure that things stay tidy in the kitchen. Simply spray your measuring utensil with a thin layer of baking spray before using. This will help the ingredients slide off easily.
13. DIGITAL SCALES
Digital scales are an essential piece of equipment for any serious baker. Most have a zeroing, or tare, function, which enables you to measure out several different ingredients into the same bowl. The accuracy of digital scales is such that it is possible to measure out even the smallest amounts.
14. UNSALTED BUTTER FOR EVERYTHING
Some recipes may call for both unsalted butter and salt. If you come across this instruction, do not try to save time by using salted butter. Unsalted butter is a better option when it comes to baking, and it is far better to control the amount of salt in the recipe by adding it yourself.
15. USING VANILLA BEANS
Vanilla beans are an expensive, but sometimes essential, luxury when it comes to fine baking. If you do invest in them, it makes sense to maximize their use. After you have scraped out the seeds, the part that is more commonly required in baking,put the empty beans to good use, too.
16. GRINDING NUTS FOR RECIPES
Freshly ground whole nuts yield a more intense nutty flavor than store-bought ones. Beware of the method you use, though. The best thing to do is to pulse the nuts in a food processor gradually, until you achieve the desired consistency. Grinding them too quickly will release the oils in the nuts, resulting in a greasy paste.
17. HOW TO SLICE A CAKE PERFECTLY
Slicing a frosted cake neatly can be a challenge. For perfect results every time, try the following method. Have a cup of hot water ready, and dip your knife into it to heat it slightly. Wipe it dry with a paper towel, then slice the cake. Wipe any crumbs off the knife and repeat the process for each slice.
18. WHAT IF? NO PARCHMENT PAPER
Sometimes a recipe might instruct you to line a baking pan with parchment paper. If you do
not have any in the house, there is a quick fix. Use good- quality aluminum foil instead, either lightly sprayed with baking spray or brushed with melted butter or an unflavored oil.
19. WHAT IF? NO BUTTERMILK
Buttermilk is more readily available in some locations than others. If this product is hard to find in your local supermarket, it is easy enough to make your own. Simply mix 1 tbsp fresh lemon juice or white vinegar into 8fl oz (250ml) milk. Leave it for a few minutes, until it has curdled and thickened slightly, then use it as you would use buttermilk.
20. WHAT IF? NO BAKING POWDER
As annoying as it is to realize that you have run out of an important ingredient when you want to bake, it is often possible to improvise an alternative. Such is the case with baking powder. If you find yourself without any in the cabinet, combine ½ tsp cream of tartar with ¼ tsp baking soda. This mix can be used as a substitute for 1 tsp baking powder.
21.WHAT IF? NO SELF- RISING FLOUR
If you should find yourself without any self-rising flour, here is a
handy substitution: simply whisk together
1 cup (4½oz/125g) all-purpose flour with
1½ tsp baking powder.
As annoying as it is to realize that you have run out of an important ingredient when you want to bake, it is often possible to improvise an alternative. Such is the case with baking powder. If you find yourself without any in the cabinet, combine ½ tsp cream of tartar with ¼ tsp baking soda. This mix can be used as a substitute for 1 tsp baking powder.
If you should find yourself without any self-rising flour, here is a
handy substitution: simply whisk together
1 cup (4½oz/125g) all-purpose flour with
1½ tsp baking powder.
22.LET COOKIES SET
It is tempting to eat home-baked cookies the moment they come out of the oven, but it is a better idea to wait. Let them settle on their sheets for a couple of minutes before removing them to a wire rack to cool completely. When they are hot, cookies are fragile and can break easily. Plus, if you let them cool, you will not burn your mouth when you eat them!
23.PERFECT BROWNIES
Some people enjoy brownies that are very moist in the center, while others prefer a firmer bake. This difference in consistency depends on the cooking time, so feel free to experiment until you achieve your preferred result.
24. ACHIEVING EVEN BROWNNESS
Some ovens are hotter on one side than the other. Test the temperature with an oven thermometer (see Tip 9). If you find that this is the case with your oven, you can still ensure a perfectly even brownness on a batch of cookies by rotating the baking sheet halfway through the cooking time.
25.FREEZING COOKIE DOUGH FOR LATER USE
If you like your cookies freshly baked but do not always have time to prepare them, consider making twice as much dough and freezing it. Scoop the extra dough, separated slightly, onto a baking sheet, then open freeze it. Once frozen, transfer the dough portions to a freezer bag. When you need extra cookies, just place them on a baking sheet and bake for a couple of extra minutes, straight from frozen.
26. HEAVY BAKING SHEETS AT HOT TEMPERATURES
Good-quality heavy baking sheets and pans are essential when baking at high temperatures. A good sheet distributes heat uniformly, ensuring an even cake, whereas a cheaper one may brown the outside of a cake before it is cooked through. The same is true with the undersides of cookies and cookies. In addition, a good-quality sheet will not warp in high heat.
27. USING A LUMPY MIX FOR MUFFINS
Muffins are among a small number of baked goods where less beating achieves better results. Muffin batter should be mixed together only until the wet and dry ingredients are just combined. The mixture ought to look a little lumpy. If it is overworked and appears smooth, the muffins will have a dense, rubbery texture.
28. A TIP FOR FILLING LINERS FOR CUPCAKES
Cupcakes should be beautifully uniform in size, risen perfectly just above the rims of the papers. To achieve this result, use an ice cream scoop or large cookie scoop to portion out the batter evenly, and do not fill the papers to the brim. This will also help you avoid dripping the batter on the edges of the papers.
29.USING COOKING SPRAY FOR EASY PORTIONING
Some cake batters and cookie doughs are sticky and difficult to portion out neatly, even using an ice cream scoop. Try spraying the scoop lightly with baking spray first. This helps the batter slide out easily in one go. Wipe the scoop with a paper towel and spray again if needed.
31. FILLING EMPTY PANS WITH WATER
There may be times when, even though you are following a recipe, you might end up not using every space in a 12-hole muffin pan. Before baking, carefully fill the empty spaces half full of water. This will help distribute the heat and allow the other cakes to bake more evenly.
Cupcakes should be beautifully uniform in size, risen perfectly just above the rims of the papers. To achieve this result, use an ice cream scoop or large cookie scoop to portion out the batter evenly, and do not fill the papers to the brim. This will also help you avoid dripping the batter on the edges of the papers.
29.USING COOKING SPRAY FOR EASY PORTIONING
Some cake batters and cookie doughs are sticky and difficult to portion out neatly, even using an ice cream scoop. Try spraying the scoop lightly with baking spray first. This helps the batter slide out easily in one go. Wipe the scoop with a paper towel and spray again if needed.
30.REMOVE CUPCAKES FROM THE PAN
IMMEDIATELY
It is common practice to let a large cake set in its pan for a few minutes after removing it from the oven. However, smaller cakes, such as cupcakes, can continue to cook if left in a hot pan. This is why it is advisable to remove them as soon as possible, taking great care not to burn your fingers. Leave on a wire rack to cool.
There may be times when, even though you are following a recipe, you might end up not using every space in a 12-hole muffin pan. Before baking, carefully fill the empty spaces half full of water. This will help distribute the heat and allow the other cakes to bake more evenly.
32.A SOFT TOP FOR MUFFINS
Muffins bake at quite a high temperature, and it is not uncommon to find that the tops are a little overcooked by the time the inside is done. A simple trick to rectify this is to cover the muffins with a clean, dry dish towel while they cool. The resulting steam will soften the tops slightly, making them perfectly moist.
33.CUTTING SCONES STRAIGHT DOWN
When cutting out scones or biscuits, do not be tempted to twist the cutter slightly to release them. This action will cause the edges to bind together, leading to the scones rising unevenly. A straight up-and-down cutting motion is needed for a perfectly risen result.
34.MOISTENING MUFFINS WITH GRATED APPLE OR PEAR
Muffins have a reputation for being delicious straight out of the oven, but they tend to taste dry and stale within only a couple of days. To keep them moister for longer, try adding some grated apple or pear, or even a little mashed banana, to the mix.
Muffins have a reputation for being delicious straight out of the oven, but they tend to taste dry and stale within only a couple of days. To keep them moister for longer, try adding some grated apple or pear, or even a little mashed banana, to the mix.
35.PAN SIZE
Using the correct-sized pan is of the utmost importance when baking. The depth of the batter will impact a cake’s cooking time, so be sure to measure the pans before you start.
Using the correct-sized pan is of the utmost importance when baking. The depth of the batter will impact a cake’s cooking time, so be sure to measure the pans before you start.
36. GREASING & LINING PANS
To prevent your baked goods from sticking to the bottom and sides of the pans they are baked in, grease the pans or line them with waxed or parchment paper. It is wise to do this even with nonstick pans. This could save your cake from having to be cut out of the pan in multiple pieces.
To prevent your baked goods from sticking to the bottom and sides of the pans they are baked in, grease the pans or line them with waxed or parchment paper. It is wise to do this even with nonstick pans. This could save your cake from having to be cut out of the pan in multiple pieces.
37. GREASING DECORATIVE CAKE PANS
The best way to grease decorative cake pans is with baking spray, or with melted butter and a pastry brush, to make sure you get into every corner. Sprinkle the greased pan with a little flour, then tip out any excess for a truly foolproof result.
38. LETTING CAKES SETTLE IN PANS
When you take a cake out of the oven, allow it to sit in the pan for at least 10 minutes before turning it out onto a cooling rack to cool completely. The timing is of critical importance: turn the cake out immediately, and it will likely stick to the pan; leave it too long, and it will become dense.
39. DUSTING WITH COCOA FOR CHOCOLATE CAKES
Dusting a cake pan with flour (see Tip 36) is mostly a good idea, but it does not work well with chocolate cake, since it can lead to a less than perfect result, with specks of white flour on the outside. Try dusting the pan with a little unsweetened cocoa powder instead.
When you take a cake out of the oven, allow it to sit in the pan for at least 10 minutes before turning it out onto a cooling rack to cool completely. The timing is of critical importance: turn the cake out immediately, and it will likely stick to the pan; leave it too long, and it will become dense.
39. DUSTING WITH COCOA FOR CHOCOLATE CAKES
Dusting a cake pan with flour (see Tip 36) is mostly a good idea, but it does not work well with chocolate cake, since it can lead to a less than perfect result, with specks of white flour on the outside. Try dusting the pan with a little unsweetened cocoa powder instead.
40. PROCESSING SUGAR WITH FRUIT ZEST
Citrus zest can beadded to most recipes. The best way to maximize the burst of citrussy flavor zest brings is by mixing it in a food processor with the sugar before creaming.
41. BAKING WITH DRIED FRUIT
When baking a fruitcake, the batter should be thick enough to keep the dried fruit from sinking to the bottom. If your batter is not quite right, however, there is a simple trick you can use: lightly toss the dried fruit in a little flour before incorporating it into the batter.
42.USING A BALLOON WHISK FOR DRY INGREDIENTS
Some recipes call for sifting, a simple procedure that separates any coarse elements in a dry mix, therefore ensuring the lightest possible end result. However, if time is at a premium or if you do not have a sieve, you can produce a similar (and less messy) effect by whisking together dry goods in a large bowl with a balloon whisk.
43.DOUBLE- LINING PANS FOR LARGE FRUITCAKES
A large fruitcake is a dense thing, and it takes a long time to cook all the way through. This is partly because it must bake at a low temperature to prevent the fruit from burning and losing its sweetness. It is possible to prevent the outside of the cake from cooking or over-browning before the inside is set by using a heavy pan and double- lining it with parchment paper.
44. TESTING FOR DONENESS
Depending on the oven, the time it takes to bake a cake can vary considerably. The main thing to bear in mind is not to check too soon, or the cake will drop. Open the oven only after at least three-quarters of the cooking time have passed. A cake with a cooking time of 25 minutes, for example, can be checked after 20 minutes.
45. CUTTING HORIZONTALLY FOR LAYERS
Cutting a cake horizontally to create the elements for a layer cake can be tricky. The important thing is to get an even result, so take your time.
46. STORING CAKES IN THE FREEZER
If you are baking ahead, you may need to freeze your cake. For best results, the cake should be frozen as sponges only—no filling or icing. Cool the cake completely, and wrap each piece individually in parchment paper followed by several layers of plastic wrap, then freeze for up to two months.
47. CLEAN EDGES
A common mistake made by amateur bakers is to frost and finish a cake, then move it to a serving plate. This inevitably results in the frosting cracking and can ruin a lot of hard work. Frost a cake directly on the serving plate you intend to use to prevent this from happening.
48. PREVENTING ICING FROM PICKING UP CRUMBS
Decorating a cake takes a little practice, and often crumbs will get into the frosting, affecting the overall neatness of the result. To avoid this, coat the cake with a thin layer of melted and cooled jam, or thinned frosting, before applying the final layer of frosting.
49. KEEPING CAKES MOIST
Cupcakes are delicious, but they don’t keep well. Because they are so small, they have a tendency to dry out more quickly than larger cakes. To prevent this from happening, be sure to frost them right to the edges of the paper, because this will effectively create an airtight seal around the cake.
50. IMPROVISING A PIPING BAG
Piping bags can be difficult to clean and unwieldy to hold, especially for small quantities of icing. Try improvising your own using a small, strong plastic freezer bag—it’s easy to hold for small detail work, and it’s disposable, too.
51. MIXING ICING COLOR
Food coloring can transform plain white frosting, turning your cake into a beautifully bright or prettily pale creation. Be aware that a little food coloring goes a long way. For best results, use the tip of a wooden skewer or toothpick to add the coloring a little at a time, until you achieve the desired result.
52. NO TIME FOR FROSTING?
Baking can be a time- consuming affair, and sometimes there isn’t the opportunity to cool a cake, frost it, and allow the frosting to set before it is served. However, if time is a concern, you can still present a pretty, unfrosted cake. Simply use stencils to add a decorative edge to a fine dusting of confectioners sugar.
53.QUICK & INTERESTING TOPPINGS FOR MUFFINS
Muffins are some of the simplest, fastest things to bake, and they can contain a wide variety of dried fruits and nuts, as well as other flavorings, either sweet or savory. Simple toppings, such as a handful of chocolate chunks, a quick streusel topping, or dried banana chips, can add a final flourish to these delicious baked goods.
54.FINISHING SWEET TARTS WITH A BLOWTORCH
A blowtorch can transform the look of a simple tart in a matter of seconds. Make sure that the tart is chilled before you begin—this will prevent the filling from heating with the flame. Sprinkle a thin layer of very fine sugar over the top of the tart, and use the blowtorch to achieve a brûlée effect.
55. CREATING A SMOOTH TOP LAYER FOR FROSTING
When making a layered sponge cake, instead of creating two layers out of one thick sponge (see Tip 45), which can be quite tricky, bake two separate sponges. The domed surface of a well-risen cake can be hard to decorate. However, some simple trimming and careful selection can banish any unevenness in minutes, giving your cake the best surface for frosting.
56. FINISHING FROSTING SMOOTHLY
When making a layered sponge cake, instead of creating two layers out of one thick sponge (see Tip 45), which can be quite tricky, bake two separate sponges. The domed surface of a well-risen cake can be hard to decorate. However, some simple trimming and careful selection can banish any unevenness in minutes, giving your cake the best surface for frosting.
The perfect finish to a cake is frosting that has a smooth, even surface. Using a ganache works well here, since this is poured over the cake, and its semiliquid nature makes it easy to achieve a perfectly smooth finish before it hardens. However, a buttercream frosting can be harder to coax into a smooth finish. A few simple tricks can speed the process along.
57. PLACING DECORATIONS IN FROSTING
Decorating a just-frosted cake can be even harder than frosting one smoothly. A soft ganache may mean the decorations sink in before it hardens; but spend too long frosting, and a simple icing-sugar-and-water frosting can harden before all the decorations are stuck down.
58. CRYSTALLIZING EDIBLE FLOWER PETALS FOR DECORATING.
To add a truly professional flourish to a special-occasion cake, try crystalizing real flowers as decorations. For the best results, find a selection of brightly colored edible flowers. Make sure they have fairly sturdy petals and that they are not likely to wilt too quickly.
59. CHEAT’S CRÈME ANGLAISE FOR SERVING
A classic crème anglaise is a simple, stylish sauce that may be served with a rich cake or torte, rather like a thin homemade custard. However, when time is short, try this simple fuss-free alternative, which can be conjured up from just a few basic ingredients.
60.RUBBING BUTTER IN
If you wish to make pastry, it is essential that the butter is well chilled before you begin to rub it into the flour. Rubbing butter in by hand takes little effort and is the best way of controlling the end result, since using a food mixer for this task can often result in overprocessing.
66. HOW TO CLEAN A BOWL FOR USE WITH EGG Whisking egg whites can be a difficult process—even the smallest amount of shell or egg yolk in the bowl can cause the whites to resist your efforts to bring them to soft or stiff peaks. For perfect results every time, go through the following procedure. First of all, ensure that the bowl is perfectly clean, free of any greasy or dusty residue. Next, rub the inside of the bowl with the cut side of a lemon or a little white vinegar, then wipe it dry with a paper towel before beginning to whisk the egg whites.
67. HOW TO GET WHITER MERINGUES
The secret to producing meringues of remarkable snowy whiteness, with a crisp exterior and a hollow interior, is a long, slow cooking time. An extremely low oven heat helps (the ideal temperature being around 240ºF/120ºC). If your oven doesn’t go low enough, consider using a wooden spoon to prop the door open slightly.
68. AVOID CRACKING
Decorating a just-frosted cake can be even harder than frosting one smoothly. A soft ganache may mean the decorations sink in before it hardens; but spend too long frosting, and a simple icing-sugar-and-water frosting can harden before all the decorations are stuck down.
To add a truly professional flourish to a special-occasion cake, try crystalizing real flowers as decorations. For the best results, find a selection of brightly colored edible flowers. Make sure they have fairly sturdy petals and that they are not likely to wilt too quickly.
A classic crème anglaise is a simple, stylish sauce that may be served with a rich cake or torte, rather like a thin homemade custard. However, when time is short, try this simple fuss-free alternative, which can be conjured up from just a few basic ingredients.
If you wish to make pastry, it is essential that the butter is well chilled before you begin to rub it into the flour. Rubbing butter in by hand takes little effort and is the best way of controlling the end result, since using a food mixer for this task can often result in overprocessing.
61.USING ICE-COLD WATER
Using cold water, or even ice water, to bind pastry together is a simple way to achieve better results. Ice water prevents the fats in the pastry from breaking down, which would leave the pastry crumbly and difficult to handle when rolling out.
62. RISING IN THE REFRIGERATOR
Certain baked goods, such as cinnamon rolls, are better served fresh for breakfast, but they are too time-consuming to prepare on the spot. Plan ahead and allow the second rising to happen in the refrigerator overnight. Just be sure to bring the rolls to room temperature before baking as usual.
63. USING BUTTER IN DANISH PASTRY
Most recipes for Danish pastry call for the butter to be rolled out between pieces of parchment paper before incorporating it into the dough. However, this is a sticky and time-consuming process. For a simple, fuss-free result, try cutting well-chilled butter into slices and laying them directly onto the pastry.
64. HOW TO MAKE QUICK FLAKY PASTRY
Making a classic flaky pastry involves a time-consuming process of layering the butter over the dough (see Tip 63), then folding, rolling, and chilling it numerous times for the lightest, flakiest result. Although this traditional method makes a fine pastry, when time is short it is possible to adopt this simple and speedy alternative, which produces pleasing results and is a lot less messy, too.
65.HOW TO MAKE A CHEWIER MERINGUE
There are times when a crisp meringue is called for, and others when a chewier result is what is required. To give your meringue a chewier finish, gently fold a teaspoon each of cornstarch and white-wine vinegar into the mixture before cooking.
The secret to producing meringues of remarkable snowy whiteness, with a crisp exterior and a hollow interior, is a long, slow cooking time. An extremely low oven heat helps (the ideal temperature being around 240ºF/120ºC). If your oven doesn’t go low enough, consider using a wooden spoon to prop the door open slightly.
Meringues are fragile goods and can crack easily once cooked, which can be very frustrating because they take so long to bake. Meringues tend to crack because they are susceptible to sudden changes in temperature. Prevent this from occurring by turning off the oven when they are ready and leaving them to cool inside.
69. HOW TO STABILIZE EGG WHITES
The more stable the egg-white mixture, the more likely it is to hold its shape and cook into a perfectly crisp, peaked meringue. Although good whisking should achieve this, sometimes a little extra help is needed. Try adding some cream of tartar, white vinegar, or a few drops of lemon juice to the mix after the sugar is incorporated.
70. HOW TO USE FROZEN EGG WHITES
If you bake on a regular basis, you will often need the odd egg yolk to bind together a rich pastry. When this is the case, do not throw away the leftover egg white, but freeze it in an
airtight container until you have enough to make meringues. There is no need to try to remember how many you have—just defrost them, weigh them, and use double the weight
of sugar to egg whites for perfect meringues.
71. REMOVING BROKEN EGGSHELL FROM BATTER
Every baker knows how annoying it is to crack an egg into cake batter or a bowl only to see a few small pieces of shell appear in the batter, too. It can be remarkably hard to fish bits of eggshell out with a teaspoon or any other kitchen implement. Instead, try using the broken half of the eggshell —the sticky interior of the shell will attract the loose pieces and make them easier to remove.
72.ROLLING A JELLY ROLL OR ROULADE WITHOUT CRACKING
A roulade is a great dessert for a special occasion or dinner, and it has the added advantage of being easy to transport and serve. To ensure that your roulade makes a good impression on the dinner table, below are a couple of tricks you can use to prevent it from cracking—often the result of an overcooked sponge.
78.AVOID OVER- FLOURING SURFACES
When rolling out pastry, especially a rich, buttery one, it is tempting to keep sprinkling flour on both the pastry and the work surface to prevent it from sticking. However, whenever you do this, you are unintentionally incorporating potentially significant amounts of flour into your delicate pastry. This added flour could change the structure of the pastry, making it hard and dry, so try to be as frugal as possible when flouring the work surface.
79. AVOID REROLLING
Rolling out pastry is an acquired skill. As you roll it out, pastry might crack and stick, and in those instances you will have to bring it back together and reroll it. Beware, however, of doing
this too often. The additional handling creates heat and activates the gluten in the flour. The resulting pastry could therefore become tough and more liable to shrink on baking.
81. MAKING HOT-WATER PASTRY
With its use of lard or vegetable shortening, hot-water pastry should be an occasional treat rather than an everyday pastry. Having said that, it is not difficult to prepare, and it produces a gloriously rich, flaky result that is unlike any other kind of pastry. Hot-water pastry is particularly suitable for use with meat products, such as pork and game.
82. HOW TO TRANSFER PASTRY INTO A PIE PAN
After you have made and rolled out your pastry, you will have to transfer it from the work surface to a pan. This can be a tricky business, because pastry can break if it is picked up incorrectly. However, the simple method illustrated here will ensure that pastry can be moved quickly and successfully every time.
83. WHAT IS BLIND BAKING?
Blind baking is a simple, extremely useful method of prebaking an empty tart crust for filling or for storing and using at a later date. The technique is not as difficult as it seems, and it ensures that the bottom of a pie or tart will be cooked through even with the wettest filling. It is possible to purchase ceramic baking beans that can be used over and over; a cheaper alternative is to use dried chickpeas or other beans, making sure to label them as blind-baking beans when you store them for future use.
84. FREEZING PASTRY FOR LATER USE
Freezing blind-baked pastry cases is a great way to prepare ahead when you have to bake for a large number of people or a special occasion. Bake your pastry cases, wait for them to cool, then wrap them individually in plastic wrap, followed by a layer of aluminum foil. Finally, make sure you label them before freezing. The edges of the pastry cases may get knocked and broken if they are piled up or crushed in the freezer, so store them carefully. Even better, freeze individual pastry cases, then stack them in a large container in the freezer.
Every baker knows how annoying it is to crack an egg into cake batter or a bowl only to see a few small pieces of shell appear in the batter, too. It can be remarkably hard to fish bits of eggshell out with a teaspoon or any other kitchen implement. Instead, try using the broken half of the eggshell —the sticky interior of the shell will attract the loose pieces and make them easier to remove.
A roulade is a great dessert for a special occasion or dinner, and it has the added advantage of being easy to transport and serve. To ensure that your roulade makes a good impression on the dinner table, below are a couple of tricks you can use to prevent it from cracking—often the result of an overcooked sponge.
73. HOW TO PREVENT A CHEESECAKE FROM CRACKING
Rather like meringues, cheesecakes take a long time in a cool oven to cook correctly. Also like meringues, they tend to crack if exposed to quick changes in temperature while they cool. After a lengthy preparation and cooking time, cheesecakes need an equally lengthy cooling time, ideally still inside the oven, to ensure a perfect finish.
74. HOW TO MAKE A GOOD SOUFFLÉ
Soufflés have a well-deserved reputation for being difficult to make. Every single aspect of the process—the method, the timing, and even the serving—has to be absolutely correct to produce a perfectly risen dessert. However, with the tips detailed below, making a soufflé can become a fairly straightforward technique to master.
75.HOW TO ROLL PASTRY FOR BEST RESULTS
When working with pastry, the best advice is to keep everything as cool as possible. This includes the environment (the kitchen and the work surface), any tools (from a rolling pin to your hands), and, of course, the pastry itself. Marble boards are ideal for rolling out pastry because they tend to remain cool.
76. HOW TO BIND PASTRY FOR A RICHER EFFECT
Although pastry is commonly made with water, it is also possible to bind it with anything from sour cream to milk for a different effect. Some bakers swear by a teaspoon of vodka to produce perfect pastry.
77. HOW TO PREVENT SHRINKAGE & CRACKING
There are several reasons why pastry shrinks or cracks on cooking, and most concern the overdevelopment of the gluten in the flour. To prevent this from happening, do not overwork your pastry, and always allow it to rest before cooking.
There are several reasons why pastry shrinks or cracks on cooking, and most concern the overdevelopment of the gluten in the flour. To prevent this from happening, do not overwork your pastry, and always allow it to rest before cooking.
When rolling out pastry, especially a rich, buttery one, it is tempting to keep sprinkling flour on both the pastry and the work surface to prevent it from sticking. However, whenever you do this, you are unintentionally incorporating potentially significant amounts of flour into your delicate pastry. This added flour could change the structure of the pastry, making it hard and dry, so try to be as frugal as possible when flouring the work surface.
Rolling out pastry is an acquired skill. As you roll it out, pastry might crack and stick, and in those instances you will have to bring it back together and reroll it. Beware, however, of doing
this too often. The additional handling creates heat and activates the gluten in the flour. The resulting pastry could therefore become tough and more liable to shrink on baking.
80. HOW TO KEEP PASTRY CRISP WHEN USING FILLINGS
Once a pastry crust is blind-baked (see Tip 83), it is ready to be trimmed and filled. Placing uncooked fillings, such as cream or crème pâtissière and fresh fruit, directly on the pastry will result in the bottom of the tart case turning soggy. To prevent this from happening, create a protective layer—for example, with jam.With its use of lard or vegetable shortening, hot-water pastry should be an occasional treat rather than an everyday pastry. Having said that, it is not difficult to prepare, and it produces a gloriously rich, flaky result that is unlike any other kind of pastry. Hot-water pastry is particularly suitable for use with meat products, such as pork and game.
After you have made and rolled out your pastry, you will have to transfer it from the work surface to a pan. This can be a tricky business, because pastry can break if it is picked up incorrectly. However, the simple method illustrated here will ensure that pastry can be moved quickly and successfully every time.
Blind baking is a simple, extremely useful method of prebaking an empty tart crust for filling or for storing and using at a later date. The technique is not as difficult as it seems, and it ensures that the bottom of a pie or tart will be cooked through even with the wettest filling. It is possible to purchase ceramic baking beans that can be used over and over; a cheaper alternative is to use dried chickpeas or other beans, making sure to label them as blind-baking beans when you store them for future use.
Freezing blind-baked pastry cases is a great way to prepare ahead when you have to bake for a large number of people or a special occasion. Bake your pastry cases, wait for them to cool, then wrap them individually in plastic wrap, followed by a layer of aluminum foil. Finally, make sure you label them before freezing. The edges of the pastry cases may get knocked and broken if they are piled up or crushed in the freezer, so store them carefully. Even better, freeze individual pastry cases, then stack them in a large container in the freezer.
85.EASY TIPS FOR FLAVORING PASTRY
Once you have mastered the art of making simple pastry, there are many different twists you can put on it to make it your own. Both sweet and savory pastry can be flavored with various herbs and spices to complement the filling. Add just a little to begin with, then bake a small piece of the pastry while the remainder rests in the refrigerator to see how the flavors work out before you decide whether to add more.
Once you have mastered the art of making simple pastry, there are many different twists you can put on it to make it your own. Both sweet and savory pastry can be flavored with various herbs and spices to complement the filling. Add just a little to begin with, then bake a small piece of the pastry while the remainder rests in the refrigerator to see how the flavors work out before you decide whether to add more.
86. MAKING ATTRACTIVE PIE TOPS
As key as the taste of a pie is, presentation is also important, and finishing a pie with a decorative design will make it more appealing. There are several techniques that can give your pies the flourish they deserve, from a simple pinch-to-crimp border to a more elaborate feathering effect. Cut vents in the top to allow steam to escape.
As key as the taste of a pie is, presentation is also important, and finishing a pie with a decorative design will make it more appealing. There are several techniques that can give your pies the flourish they deserve, from a simple pinch-to-crimp border to a more elaborate feathering effect. Cut vents in the top to allow steam to escape.
87. HOW TO START YEAST
Starting yeast to make bread usually involves activating dried yeast with warm water. The temperature of the water is of paramount importance: if it is too cold, the yeast will not activate; but if it is too hot, it will kill the yeast. The ideal temperature of the water is room temperature or lukewarm. A pinch of sugar can help, too.
88.ADDING SALT
Most breads benefit from the addition of a little salt to enhance their flavor. However, it is important to add the salt at the right time. Adding salt directly to the yeast can kill the yeast and stop the bread from rising. To get around this, add the salt to the flour separately from the activated yeast mixture.
89. AMBIENT TEMPERATURE FOR RISING
In order for bread dough to rise well and quickly, it needs to be left at the correct temperature. If the temperature is too low, the dough will still rise, albeit very slowly; however, when the environment is too hot, there is the real risk of killing the yeast and stopping the rise altogether. The ideal place for your dough to rise is a warm room, somewhere between 70ºF (21ºC) and 90ºF (32ºC). Before leaving the dough to rise, cover it with greased plastic wrap.
90.ALLOWING THE DOUGH TO RISE
To make sure the dough rises well, put it in a large, clean bowl with plenty of room for it to expand. Spray the inside of the bowl with a little baking spray, then gently place the dough in the bottom. Also spray one side of a large piece of plastic wrap, and use it, sprayed side down, to seal the bowl.
91. THE WINDOWPANE TEST FOR DOUGH
The windowpane test is a simple check that can tell you, at a glance, whether your bread has been kneaded enough and is ready for the next stage. Take a walnut-sized piece of dough and stretch it between the thumbs and forefingers of two hands to make a thin sheet of dough. If the dough is semitranslucent and lets light through it without breaking or tearing, then it is ready to move on.
92.PROOFING BEFORE BAKING
After bread has risen for the first time (see Tip 90), it is kneaded briefly (called “knocking back”) before being shaped into its final form. It is then left to proof, or rise, for a second time. To help a loaf proof successfully, cover it in greased plastic wrap and keep in a warm, draft-free environment, as with the first rise. After proofing, the dough may need scoring before baking.
93. HOW TO MAKE BAGELS
Bagels are among those baked goods that should be enjoyed as fresh as possible, preferably while they are still warm, right out of the oven. Although professional bagel bakeries have
huge steam ovens to help them produce perfect results, the home baker can easily replicate the process.
94.HOW TO MAKE PRETZELS
Much like bagels (see Tip 93), pretzels also taste their best the moment they come out of the oven. Although the process for making pretzels is rather lengthy, it is not difficult, and the
simple dough needed can be converted into sweet or savory pretzels, or even wrapped around hot dogs for the ultimate pretzeldog.
95.HOW TO GIVE YOUR BREAD A SPRINGY TOP
Ensure that your bread has a light, springy crust by baking it in a steamy oven. Steam is especially important during the first part of the baking. To introduce steam to the oven, place a roasting pan half full of boiling water in the bottom of the oven just before baking your bread. There are also a few other tricks you can use.
96. HOW TO ACHIEVE A PROFESSIONAL CRUNCHY CRUST
Next time you buy good-quality bread from a professional bakery, notice its underside, which should have a nice, crunchy crust. Similarly, a good pizza should have a crisp base. This crunchy finish comes from baking in professional ovens that reach very high temperatures. However, there are a few simple yet effective tricks that can help you achieve these results at home.
97. HOW TO TEST WHEN BREAD IS DONE
To ensure that each loaf is baked to perfection, do not open the oven until at least the minimal cooking time mentioned in your recipe has passed (see Tip 8). At this stage, the most accurate way of determining whether bread is fully baked consists of inserting a thermometer into the center of the loaf. The temperature should be 200ºF (94ºC). If you don’t have this tool, you can still use sight and sound to determine doneness.
98.ALLOW TO REST BEFORE CUTTING
It is tempting to cut into home-baked bread as soon as it comes out of the oven and to enjoy a slice while it’s still hot. However, if you do so, you will end up with a damp, compressed loaf that will remain misshapen where you’ve cut it. Allow the bread to rest for at least 20 minutes before you cut into it. This interval will allow the interior steam to disperse gradually, leaving the bread light and springy.
99. HANDLING & USING CIABATTTA DOUGH
If you are baking ciabatta bread, make sure that the dough is wet and loose on kneading, since this will help create the large air pockets traditionally found in the finished loaf. Wet doughs are much easier to knead in a machine fitted with a dough hook. If you don’t have this particular attachment, however, follow the steps below.
100. HANDLING & USING PIZZA DOUGH
Pizza dough is similar to ciabatta dough (see Tip 99), in that it should be a loose, damp dough that is quite delicate to handle. With pizza dough, gentle stretching rather than vigorous rolling is the best way to achieve the desired shape without losing valuable air pockets in the dough.
101. MAKING A STUFFED-CRUST PIZZA
Once you’ve mastered the art of baking pizza, you can start experimenting with various toppings and finishes. The heart of the pizza is a good, homemade tomato sauce and fresh mozzarella. After that, anything goes—even a stuffed cheesy crust.
Pizza dough is similar to ciabatta dough (see Tip 99), in that it should be a loose, damp dough that is quite delicate to handle. With pizza dough, gentle stretching rather than vigorous rolling is the best way to achieve the desired shape without losing valuable air pockets in the dough.
Once you’ve mastered the art of baking pizza, you can start experimenting with various toppings and finishes. The heart of the pizza is a good, homemade tomato sauce and fresh mozzarella. After that, anything goes—even a stuffed cheesy crust.
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