Having a baking extravaganza ushers in the holiday season. Your extravaganza might be making gluten-free apple strudel with your kids or assembling gingerbread houses with a group of friends. Everyone plays a part in the holiday bake day. Applying sprinkles on cookies, chopping fruit, kneading dough or doing the dishes are all part of the baking process. There is always something to do in the kitchen.
When the temperature is too high you will get a cake that is overcooked on the outside and may not be completely cooked on the inside. The cake will be too dark. A dark cake doesn’t matter if it is frosted, at least as far a the look is concerned, but it can change the flavor of some high sugar cakes.
Make sure you do not over-mix or under-mix your ingredients. Set the timer on your stove or microwave to the amount of time you should beat your ingredients. This is always better than guessing.
CARPET. I have two toddlers and two dogs, so my carpets are very familiar with baking soda. To neutralize odors, simply sprinkle baking soda on your carpets at least 30 minutes prior to vacuuming.
This is possibly my favorite tool for use in bread baking. You can get by without a dough divider but once you have used it you won’t want to. Besides using it to divide dough, it is amazing for moving dough around the counter without leaving any behind or getting your hands sticky. It just makes dough handling infinitely easier. Eventually it will become like an extension of your hand.
When baking cakes and cookies, be sure to sift the dry ingredients before use, even if the flour says pre-sifted. This is important because the flour will compact and settle during shipping and storage.
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.
Pick the right pan: non-stick is a good choice, as quick breads tend to be sticky. If you don’t have non-stick, be sure to grease or butter your pan well.