Baking Tips

Breads

1. Brush melted butter over the tops of breads and biscuits as soon as they are removed from the oven. This will make the crust soft and full of flavor.
2. When the production area is very warm and most of the ingredients are warm, use ice and water in the dough. First fill the measuring cup with ice to the desired measure, then add water to fill to the desired measure. The ice will dissolve during the mixing process and keep the bread dough from becoming too hot because of mixing bowl friction.
3. Brush the top of crusty breads and rolls with a lightly salted water solution. The light salt flavor will add a lot to the taste of the bread.
4. Crush cinnamon flavored [red hot] candies in the blender and then add them to your cinnamon sugar mixture for using in or on cinnamon bread. This is a good tip for cinnamon rolls too.
5. Mix a pinch of salt with whole eggs and brush over biscuits (scratch or pre-made) before baking to make a beautiful golden crust with a hint of egg flavor.
6. Add a little food coloring to the bread mix with the water and give your party sandwiches some pizzazz.
7. Freeze sliced bread before cutting it into small sandwich shapes so that the edges will not be smashed. Cut one slice at a time because it will thaw quickly.
8. Use dry (instant) yeast instead of fresh to reduce rising time. This reduction in time will eliminate a lot of your production environment problems.
9. Bake biscuits at a high temperature and use two pans under them to keep their bottoms from burning.
10. Bake rolls at a higher temperature than bread loaves.
11. Freeze stale bread and then make croutons by cutting it into small cubes. Toast the bread cubes until they are crispy. Brush bread slices with melted butter and sprinkle on garlic or onion powder before cutting into cubes.
12. Always place bread and rolls seam down in the baking pan.
13. Sponge type bread doughs usually have a much longer shelf life, better flavor and are softer than straight mix doughs. When you have the time, make sponge type bread doughs.
14. Use applesauce to replace some of the shortening in bread mixes. Adjust the water ingredient slightly.
15. Never use very hot water in a bread recipe—it will kill the yeast.
16. When your bread rises too fast or is full of big holes you must add less yeast. (25 to 50 percent) The rising area may be too warm. The liquid in the dough may be too warm. Make sure that you mixed salt into the dough.
17. When your bread rises too slow you must make sure the yeast is fresh, the water is warm, the rising area is at least 80 degrees, the dough is not too stiff. Always add fruit and nuts to bread dough during the last mixing stage and add at room temperature.
18. Cut the crust from stale bread slices (discard), dip the slices in melted margarine and press into cupcake pans. Bake until crispy. Fill the hot bread shells with cooked scrambled eggs and serve.

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Cakes

1. When the topping for pineapple upside down cake gets too dark before the cake is done you should set the cake pan on a cookie sheet for baking. This extra thickness on the bottom will protect and keep the brown sugar mixture and the pineapple a perfect color.
2. If butter-cream frosting is too thick, use a little milk or light corn syrup to thin it.
3. Add a little light corn syrup slowly to boiled icing during the last part of its mixing time to make it shine and last longer.
4. Use very cold water when making angel food cakes from a mix.
5. If cakes have a peaked top, lower the baking temperature about 10 degrees. If cakes are sinking in the center, raise the baking temperature about 10 degrees or more.
6. Chill cake layers before applying the frosting if they seem too soft and crumbly. It’s not a good idea to ice frozen layers because sometimes water will form on the outside of the finished frosting.
7. Mix cocoa with melted butter or margarine to make a thick, smooth paste. Use this paste to change white butter-cream into chocolate butter-cream frosting. Sometimes just adding cocoa to white butter-cream will cause lumps of cocoa that will not mix out.
8. You don’t always have to coat a greased pan with flour. Use cocoa to coat a chocolate cake pan for a little more flavor and to eliminate the color of the flour.
9. Butter or margarine may be used to coat cake pans, but all-purpose shortening is economical and does not burn like butter or margarine. A spray release agent that contains flour is a perfect choice for most recipes. Lightly dust with flour or cocoa after using a spray release that does not contain flour.
10. Cheese cakes and fruit cakes are sometimes difficult to cut cleanly. To cut a cheese cake or fruit cake properly, use a thin blade knife that has been moistened with a warm, wet towel. Push the blade length wise into the cake with a slight sawing motion for fruit cake and pull straight out from the bottom (do not lift the blade up.) Clean and moisten the blade with the towel before each cut.

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Cookies

1. Chill cookie dough about 1 hour to 2 hours before making into cookies. Never refrigerate unbaked cookie dough without covering well. The baking soda in the dough will pick up the smells of the refrigerator and the cookies will taste terrible.
2. Put only enough flour on your work surface and rolling pin to prevent sticking. Excess flour may cause cut-out cookies to be hard.
3. Use an ice cream scoop to drop cookies. Your cookies will all be the same size and will bake evenly. If the dough is sticky dip the scoop into water between scoops.
4. Double pan cookies that get done on the bottom before they get done on the top.
5. Place an empty pan in the top slot of a rack when baking cookies in a rack type oven. The top pan of cookies will not get too brown. Leave every other slot on the rack empty when the cookies do not get done in the required amount of time. Plenty of hot air must circulate around the cookie pans so that they will bake.
6. Cut cookies as close together as possible. Gently work the remaining dough back into the fresh dough.
7. Use a sugar shaker to sprinkle sugar on top of cookies. This looks better and is not as messy as using your hand.
8. Drizzle a warm powdered sugar/milk glaze over cookies for extra sweetness. Color the glaze a bit and sprinkle on decorettes (while the glaze is wet) to make them pretty.
9. Remove baked brownies from the pan and ice them upside down. They will cut into squares better.

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Muffins and Quick Breads

1. Almost any Quick bread can be also used to make muffins. Instead of making into loaves just put the batter into muffin cups and bake at a slightly higher temperature (about 10 degrees).
2. Bake muffins at about 400 degrees for 5 minutes then turn the oven down to about 375 degrees and finish baking. They will peak better.
3. Keep muffin batter cold from start to finish. Use ice cold water in the mix and refrigerate the batter between uses.
4. Sprinkle sugar or topping in a circle over the muffin top. Leave the center of the raw muffin with no topping. The muffin will peak better and will not split out the sides as much. Use "sanding" large crystal sugar to sprinkle on top of muffins.
5. When adding fresh fruit to muffin batter either cut back on the recipe’s liquid or drain off excess fruit juice. Crushed strawberries are wonderful used in muffins but will make the batter too thin if you do not adjust for their extra juice.
6. Use apple juice instead of water in your muffin recipe.
7. Quick nut breads will almost always crack on the top of the loaf while baking. Don’t worry—it’s normal.

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Pies

1. When adding eggs to a cooked filling, always add a little of the hot filling to the egg mixture. Stir it in before you add them to the total mixture. Eggs cook very quickly. If added to a boiling mixture they sometimes will cook into tiny lumps rather than blend into the filling. Since they are used as a thickener the filling will be lumpy and runny.
2. If your pie crust takes too long to brown and the filling boils out, add a little milk powder and sugar to the dough recipe the next time you make it. The crust will taste better and will brown quickly.
3. Cover the top of a fruit pie with an empty pie tin while baking to keep the top crust from browning before the bottom crust is done.
4. Chill pie crusts before adding liquid fillings. Sometimes liquids will pour through a warm pie crust.
5. Brush hot apple jelly or a honey/water glaze over the baked fruit pie crust to make it shine.
6. Keep your pie crust from becoming soggy when baking fruit and custard pies by pre-baking them. Paint an egg wash mixture on the bottom of the pie crust and bake at 375 degrees for about 10 minutes. The crust will still look raw, but it will be baked enough to prevent it from becoming soggy.
7. Dip fresh sliced bananas in lemon juice before using. They will not turn dark as quickly.
8. Stir cream filling while it is cooling to let the steam escape. The filling may break down and become watery if you don't.
9. Bake a graham cracker or cookie crust for about four minutes at 350 degrees. Cool, then fill with a no-bake filling. The crust won't be as crumbly.
10. Fold peanut butter into canned or scratch vanilla pie filling to make a delicious peanut butter pie. Top with whipped cream and chopped peanuts.

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Meringue

A simple soft meringue is made by whipping egg whites with a little granulated sugar, vanilla and a bit of salt or cream of tartar. This slightly sweet topping is heaped over a cream pie and then lightly browned for a finishing touch. A perfect soft meringue will be light and airy with no signs of shrinking.

A hard meringue contains more sugar and is baked at a very low temperature or allowed to dry at room temperature until it is solid (crispy). Meringue shells, fruit cups and cookies are made from hard meringue.

Meringue will not tolerate even the smallest amount of fat. Since egg yolk contains fat—separating the whites from the yolks must be done carefully. The mixing bowl and the beaters must also be fat free. Wash them in hot soapy water and rinse in hot water before using to make meringue. Do this for Angel food cake meringue also.

Note: Plastic bowls will sometime hold fats even after machine washing. Always use glass or metal bowls for holding meringues.

1. Adding the granulated sugar as the egg whites are beating should be done very slowly so it will dissolve completely.
2. Meringue is ready when the sugar is dissolved and the mixture stands up to a peak when the beaters are lifted.
3. Spread the meringue over the pie filling (after the filling has cooled completely) making sure it touches the pie crust all around. This will minimize shrinking and slipping.
4. Brown meringue at a high temperature for only a few minutes (400—425 degrees) until the peaks are lightly brown. If using a low temperature the meringue will have a thick crust and be difficult to cut.
5. Hard meringues require the same handling techniques as soft meringues. They should be allowed to dry completely before adding the filling.
6. Make little cups from hard meringue, fill them with fresh fruit and top with whipped cream or whipped topping for something special. Note: Fill the cups just before serving because the meringue will become soggy fast.
7. Fold chopped pecans into hard meringue and spread it about 1/4 inch thick on parchment paper on which you have drawn 5—eight-inch circles. These flat meringues dry in a 200 degree oven for about three hours. Stack them with a thick filling of whipped topping between each layer and then ice the outside with whipped topping and sprinkle with shaved chocolate. Freeze this (cake) first, then cut it while it is still very cold. It is sweet beyond compare, but many people think it is the best dessert ever.
8. Use Meringue Powder in recipes calling for egg whites if you fear salmonella. Two teaspoons of meringue powder dissolved in two tablespoons of warm water equals one egg white. You can find meringue powder at your bakery/restaurant supply store or from popular mail order houses.

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Sauce

1. Melt chocolate chips and a little whipping cream together in your microwave or over a hot water bath. Add enough cream to thin the melted chocolate just enough to pour. Remove from the heat and gently stir in an egg yolk to make the mixture have a glossy finish. If the mixture is too thick add whipping cream a little at a time until it is right. The egg yolk must be at room temperature before adding or else it will cause the chocolate to set. (always use clean, uncracked eggs)
2. A simple fruit syrup sauce of twice as much sugar as water (two pounds sugar plus one pound water) is easy to make—just boil together. Add lots of chopped fresh fruit while the sauce is hot and make a delicious sauce for adding a little extra to your cake layers.
3. Use sweetened whipping cream (without whipping) as a sauce to pour over cake slices, brownies and warm slices of pie. It’s delicious.
4. Substitute lemon juice for 1/2 the water and make a simple syrup sauce that is extra tangy. This is excellent over pound cake.
5. Substitute any fruit juice for the water when making a simple syrup sauce and use it to brush over cake layers. The cake will be extra moist and have a hint of the fresh flavor of the juice.

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Cool Substitutes and Tips

1. There are two kinds of measuring cups. One is for measuring dry ingredients and has a round top. The other is for measuring liquids and has a lip for pouring. Be sure to use the correct cup for the job or else the measurement will be wrong.
2. When using glass containers or thin aluminum pans to bake in, reduce the baking temperature about 25 degrees.
3. Wrap a hot towel around a molded dessert dish, cold pie or cold cake pan for a few seconds to help it release easily.
4. Use the microwave to quickly heat small amounts of liquids or to melt shortening, chocolate and butter.
5. Your food processor or blender will make fresh apple sauce in a few seconds. Add spices and create delicious sauce for recipes or eating.
6. Use a piece of clean brown paper from a sack to cover the tops of bread or pies to keep them from burning.
7. Oven thermometers are inexpensive and come in two types. One kind is used to measure the temperature of the baking item and the other kind is to measure the temperature of the oven—it is a good idea to use both types.
8. Clean copper bowls with a 50/50 mixture of vinegar and table salt.

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Pudding

1. The consistency of puddings depend upon the temperature at which they are served. Some puddings must be served hot or else they will become soggy. Soufflés will begin to fall as soon as they are removed from the oven and must be served hot. Other puddings must be chilled almost to the freezing point in order to be correct. Therefore, it is very important to follow the recipe’s handling directions to the letter.
2. Keep puddings from forming a crust by covering them with waxed paper or plastic wrap directly on top of the hot surface.

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Custard

1. Almost all custard failure is a result of cooking too long or cooking at too high of a temperature.
2. When baking in the oven, custard must always be poured into cups and the cups set into a pan of water. Bake in a moderate oven until firm. To test for doneness—insert a knife near the outer edge of the custard. If it comes out clean the custard will be done. Place the cups in cool water to stop the baking process.
3. When cooking custard on top of the stove use a double boiler and medium heat only. If cooked too fast the eggs will lump and will not hold the liquid in suspension as they should. Add about 1/2 cup of the hot liquid to the eggs and stir in before adding the eggs to the mixture. Once the eggs are added—stir constantly until the mixture will coat a metal spoon.
4. Continue to stir custard after it has been removed from the heat in order to release the steam. Set the pan in a bowl of ice water while stirring for best texture.
5. Add bananas, coconut, fruit, nuts after the custard has cooled.

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Whipping Cream

1. Whipping cream contains 30% milk fat and can be whipped until it doubles in volume. One cup of cream will yield about two cups of whipped cream.
2. Over whipped cream will turn into butter.
3. Always use chilled cream and a chilled bowl/beater. Whipping cream may not whip if it is not cold.
4. Two cups of cream is about the maximum amount to whip at one time.
5. Add two to four tablespoons of sugar per cup of cream to sweeten. Add the sugar when the volume and stiffness is almost complete. If added too soon, the cream may not whip.
6. Add a teaspoon of vanilla per cup for extra flavor.
7. Whipped cream freezes well (up to three months), but should be served/used while still very cold.

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Microwave ovens

1. Defrosting pies in the microwave is quick and easy. A frozen fruit pie will take 4 to 5 minutes on DEFROST with about 5 minutes of standing time to defrost.
2. A frozen cream pie will take about 1 1/2 minutes on DEFROST with about 5 minutes of standing time to defrost.
3. SPECIAL NOTE: Always remove the pie from its metal pan and place it in a glass or paper pan before putting it into your microwave. Using metal of any kind in a microwave is dangerous and may ruin your oven.
4. A frozen layer cake will take about 2 minutes and 5 minutes standing time to defrost. Use the SIMMER setting.
5. NOTE: Leave the cake in its package for defrosting unless there is metal in the package. If there is metal in the package—remove the metal and then defrost the cake.
6. Defrost packages (boxes) of frozen fruit for 5 minutes on the DEFROST setting. Let stand for about 1 minute before removing from the package. Pouches of frozen fruit will defrost in about 3 minutes on the DEFROST setting and 1 minute of standing time. These times are variable as is the power of your microwave.
7. NOTE: Always use round pans instead of square ones when possible in your microwave. Using round pans will eliminate burned or dry corners.
8. Sauces are easily prepared in the microwave. Use the microwave setting which seems best for each kind of sauce. Stir the sauce every few seconds and heat to a temperature of 140 to 150 degrees.
9. Melt chocolate and chocolate/butter together using medium setting.
10. NOTE: Use the microwave to heat up pre-made sauces just before serving and don’t worry about over cooking or scorching. Hot chocolate sauce poured over a dish of ice cream and sprinkled with chopped nuts is truly a wonderful thing.
11. Toast coconut in the microwave. Spread the coconut thinly on a paper plate or towel and use the high setting for 2 or 3 minutes. Watch it closely because it will brown quickly when it starts.
12. All microwave ovens very in power output. Some recipes may have to be adjusted to come out right in your microwave.

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