Tips for perfect baking.
Here are some useful tips for perfect baking.
- To grease baking tins, rub the base and sides with a piece of paper towel or napkin smeared with a small quantity of fat. Use the baking tin only specified in the recipe.
- Always stir flour to ‘loosen’ before measuring.
- Fill cake tins no more than half full to allow for rising during baking.
- Use standard measuring spoons and measuring cups. Do not use regular spoons and tea or coffee cups or mugs to measure ingredients for baking recipes as it is importanr to be exact.
- To measure dry ingredients including flours, cocoa, corn flour, sugar, spoon dry ingredients into the correct-size cups until they are overflowing.
- Level the surface with the straight edge og a spatula or knife.
- Use a glass or plastic transparent measuring jug with a spout to measure all liquid amounts greater than 1 cup.
- Make sure all ingredients are at room temperature(unless otherwise specified).
- Always sift flour, soda bicarbonate, baking powder, salt and spices to avoid lump.
- Do not over beat the ingredients. Scrape the sides and bottom of bowl frequently with a rubber spatula during mixing.
- Make sure the oven preheats for at least 20 minutes before using.
- Avoid opening the oven door during baking.
- When a cake is done, it will give out a strong buttry arome, it should be golden brown in colour and will shrink slightly from the sides of the tin. The top of the cake will spring back when pressed lightly.
- To test for doneness, insert a long thin skewer into the centre of the cake-if it comes out clean, without any batter clinging to it, it is done.
- Biscuits and cookies should be pale gold on the top and golden brown on the bottom.
- Ice cakes or biscuits when they are completely cooled, or the icing wikk melt or slide off the cake.