One of the most unflattering problems that you can have on your carpet is bad odor. Imagine having friends and visitors over and you noticing that they are bothered by the nasty smell on your carpet. Surely it is an embarrassing issue that you do not want to be in.
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.
If you are searching for powder to use when making cakes, cornstarch, arrowroot and tapioca starches are some of the best options that you can adopt. You can use all the three powders together with the agar flakes but it is most advisable to select only one type of a powder so as to come up with the best results.
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.
The first thing to consider is size. The difference in the size of the baking pan determines the volume of batter the pan can hold. It is important that you use the right size of pan for the dish you are preparing. For example, if you use a pan that is too big, it will cause the depth of the batter to be shallower. This, in turn, causes the batter to bake more quickly, and will throw off the cooking times, and even the consistency of the end result.
This is where the scale comes in. With a scale, you will know exactly how much of an ingredient you’re using every single time. This eliminates a lot of uncertainty right off the bat and puts you in a position to control your bread and not the other way around! Any competent professional baker uses a scale and there is no reason for you not to as well.
Do a Cake Test – 5 minutes before it is time to stop baking, do a cake test by gently inserting a clean needle or a knife in the almost baked cake. If the needle comes out smeared with cake batter, continue baking. However, if the needle comes out with only a few crumbs on it, simply turn off the oven and take the cake out of the oven. Because the internal high temperature of the cake keeps the cooking process on for some time after you bring the cake out of the oven, it’s important to switch off the oven when the needle comes out with a few crumbs. The cake is overdone if the inserted needle comes out devoid of any crumbs.