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5 Tips To Get More Lift Out Of Your Cookies

There are so many different types of baking pans out there, that it may be difficult for the beginner to sort through them all. In this article, I am going to reveal 3 basic tips to consider that will help you choose the right baking pans for any occasion.

Each recipe is laid out very well in an organized manner. You don’t have to guess how much time you need for each recipe; the book indicates the total time to dedicate for each recipe clearly. Ingredients are indicated at the left of the page and then the steps are in numbered form. At the bottom of each recipe is a tip that you probably didn’t know. Nutrition facts can be found on the bottom left of the page.

A lot of baking recipes will call for vegetable oil such as canola or safflower. Buy a smaller bottle if you use this infrequently so it won’t go bad on you before you use it all up. If you plan on making pie crust from scratch, you will need to keep a can of shortening in your pantry. Shortening is also great for greasing a cake can before flouring it and also great for greasing a pan for bar cookies. To stay on the healthier side, you can use a cooking spray to grease pans instead.

Baking Chocolate – You can use cocoa instead of baking chocolate by substituting 3 tablespoons of cocoa powder and 1 tablespoon butter or margarine for each 1 ounce square of baking chocolate.

It’s a cinch to clean up the Panasonic SD YD250 with it’s aluminum non-stick bake pan. No more wasting time cleaning up sticky messes! You don’t even have to fire up your kitchen oven! What could be easier than this?

Temperature is even more important for a beginning baker who does not yet have a feel for the dough and when it is ready to move to the next step of a recipe. All you have to rely on starting out are the times stated in the recipe and if your temperature is off by even five degrees the times become nearly useless. I saw the greatest improvement in my breads as a beginner when I started to get serious about temperature. Before that my results were always inconsistent and I had to make a lot of guesses about when to execute steps.

Baking time is very important. You do not want to under-bake. However, you also do not want to over-bake. I usually set my timer, to check whatever I’m baking, for 5 to 7 minutes before the time it should be done. Make sure it also looks done.