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Basics: Baker's Dozen Tips

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

MMMMMINFO ONLY

Instructions:

Baking is a joy, not a chore, and should never be undertaken if you
are feeling rushed. Use your imagination and alter the add-ins as you
see fit.

1. Always read through the entire recipe before starting to Bake.

2. Start with ingredients at room temperature.

3. Always Bake bars, squares and cookies in the centre of the oven on
the middle rack. If baking more than one pan at a time, place them at
different angles on different racks to allow maximum circulation of
heat. Alternate their placement on the racks halfway through the
baking time.

4. The best pans are aluminum or metal pans that are light in colour.
Dark pans will cause the base or bar to Bake and brown more quickly.

5. If using glass dishes, reduce oven temperature by 25 degrees and
slightly decrease the baking time.

6. Use only the size of pan called for. The difference between an
8-inch square pan and a 9-inch square pan can mean the difference
between a moist, chewy bar and an under baked, heavy failure.

7. Check baked goods at earliest time indicated. Over baking will dry
out bars and squares.

8. If making a sticky or fluffy batter or base, wet your hands or
spatula with water before patting or spreading the batter in the pan.

9. Let most bars cool completely before cutting. There are exceptions,
however. Bars with a sticky filling need to have a knife run around
the edge of the pan after being removed from the oven to prevent
sticking.

10. Score chocolate-topped bars as soon as the topping is applied to
prevent the chocolate from cracking later.

11. Use metal or plastic dry measures for measuring dry ingredients
and glass wet measures for measuring liquid ingredients.

12. All-purpose flour does not need to be sifted. However, when a
recipe calls for cake-and-pastry flour, the flour should be sifted
and then measured.

13. Store nuts in the freezer to retain their freshness.

Source: Canadian Living magazine, Apr 95 Presented in article by
Daphna Rabinovitch: "Bars & Squares: blissful Bites"

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