Successful Baking Basics

[Kitchen Witch]

SUCCESSFUL BAKING BASICS

Not only will these few tips/techniques assure success with all your baking, but this is a great guide for teaching children the basics of baking! While teaching a 6-year old the basics I thought it would be nice to share. It's never too young to start learning.


MEASURING FLOUR: Measure flour into a dry-measure measuring cup (use a cup with a "flat" top - not a cup with a "spout" that is used for measuing liquids) by spooning flour from the flour bag and heaping slightly. Holding heaping cup of flour over bag of flour or canister, run flat side of long knife across top to level off cup.

This technique is also used for sugar, cornstarch, etc.


MEASURING LIQUID: Place a liquid measuring cup (one with a spout) on a flat surface; pour liquid to desired measure printed on side of cup (stoop to be at eye level with the measuring cup).

When measuring syrup, molasses, honey - grease cup with butter or margarine allowing the syrup to pour out easily.


PACKING BROWN SUGAR: Measure brown sugar by packing into a dry measuring cup, using the back of a tablespoon.


MEASURING SHORTENING: Scoop vegetable shortening with rubber spatula into dry measuring cup; run a flat blade of a long knife over top, then scoop out of cup with rubber spatula into mixing bowl.


SOURING MILK: Measure 1 teaspoon white vinegar for every 1 cup of milk and stir to blend. Let stand 5 minutes, or until milk curdles. Use in place of buttermilk in recipes for pancakes, waffles, muffins, chocolate cakes or baking powder biscuits.


PREPARING PAN: Spray baking pans with vegetable spray, following label directions - OR - grease pans with vegetable shortening and sprinkle with flour, turning and patting pan to coat evenly and tapping our excess.

Use shortening - butter or margarine can make a cake stick.


SEPARATING EGGS: Crack refrigerator-cold egg against side of bowl to separate shell into 2 approximate even pieces. Hold egg yolk-side shell over a small bowl that is clean and free of grease film.

If there are traces of fat in the bowl, egg whites will not whip properly.

Allow as much of the white to run off as possible. Carefully transfer yolk to other half of shell, allowing egg white to fall into bowl. Place yolk in separate bowl.

Do NOT separate a second egg white over first: If the second yolk breaks you will have lost 2 whites.