This will be added to and changed as new ideas emerge. Happy baking! I hope these tips help you...
- I only use large eggs when I bake. It’s the albumin (whites) in eggs that mainly determines the size, not necessarily the yolk. So the larger the egg, the more albumin. The more albumin, the more rubbery your end product can be.
- If you use 2% or skim/nonfat milk in your baking, add 1 Tablespoon of Canola oil per 1 cup of milk to achieve the same result as whole milk.
- When you add fresh items to a batter, thoroughly coat the items with flour before you add them in. This will allow the items to float in whatever you’re baking instead of sinking to the bottom. Add 1 Tablespoon of Canola oil and 1 Tablespoon of liquid (milk or water, whichever the recipe calls for – but milk is best) to compensate for the extra flour.
- I only use superfine sugar in my cooking and baking (even in my coffee!). The finer granules allow the sugar to dissolve in liquids regardless of temperature. If you don’t have it on hand (or run out and need more), put the sugar through the food processor or spice grinder to achieve the finer granules. Just keep in mind that the overall volume will increase.
- I never use the cooking spray that claims to be for baking. It clumps, gets everywhere, and doesn’t live up to the standards I bake with. Taking the time to properly grease and flour your pan, instead of using the “baking” spray will afford you a far superior result.
- I always add wet ingredients into the dry ingredients. You will have little to no lumps, and the batter will mix faster and with less effort. The more you mix/work the batter the tougher your end product will be. Mixing wet into dry ingredients gives you the smooth, yummy good texture that we all love.
- When you make your baking mixes (pancake mixes, biscuit mixes, etc), store them in a tightly sealed storage container. Add the we ingredients when you’re ready to make the recipe. “Label” the container with the recipe.
- To “label” a mix in a storage container, take the recipe (on an index or recipe card) and use self sticking laminating sheets that are about the same size. Once the laminating sheet is completely sealed, you will be able to trim it to size and round the corners (if desired). Then just take clear tape and adhere it to the container. The recipe will always stay clean, and you have a great 2-in-1 label for your mixes.
- I only bake in the middle rack of the oven and I never bake more than one rack at a time. This guarantees the best end product.
- 2 1/2 of the individual serving apple sauce cups equals 1 cup. If you use the full 3 individual serving cups, it yields 1 1/4 cups of apple sauce.