Tuesday, December 3, 2013

Baking Tips and Tricks You'll love to know about

Everyone has their own unique ways of baking  Here are a few baking tips and tricks... That have really helped me along my journey of baking, to achieve perfect results...I hope that these tips will be useful for anyone that has love for baking like I do.:)
"Scroll down, and don't forget to click on the pics if you would like the recipe for any individual Cake"


http://www.nazkitchenfun.com/2013/10/apple-cinnamon-cake.html

1. Don't Crowd The Oven
When Baking breads, cakes or loafs, you don't want to crowd the oven! By doing so not enough air will circulate in the oven, (That means, the cakes might take Twice as much time to cook, they might even turn coarse or hard) The cakes, or breads usually cook best In the center on the middle rack . However if your cooking in 7'10 loaf pans you can put 2 or even 3 in a big oven at a time, since those loaf pans are smaller.


http://www.nazkitchenfun.com/2013/10/the-moistest-banana-cake-ever.html


Making Better Quick Breads
These simple suggestions will help ensures your bread baking success.
1.Check the bread 10-15 minutes before the minimum baking time is reached. Cover with foil if its browning to fast.
2.After baking, let the loaves cool completely on a wire rack, then wrap them in foil or plastic wrap and store at room temperature.
3. Store the bread overnight before slicing and eating, This allows the flavors to mellow and makes the loaves easier to cut.
Don't be concerned about a crack down the top of the loaf. It is typical of quick breads...
http://www.nazkitchenfun.com/2013/09/perfect-fall-banana-bread.html

No Ledges on The Edges
Are there rims around the edges of your nut breads and muffins instead of more evenly rounded tops??
Theres a simple remedy to this problem, Grease the baking pans or muffin cups on the bottom, and only 1/2 inch up the sides. This will let the batter cling to the sides of the pan or  muffin cup instead of sliding down during baking.....

Toasting Nuts, seeds, and Coconut
Toasting heightens the flavour of nuts, seeds, and coconut, Giving you that extremely wonderful smell and aroma in your favorite cakes, breads, cookies or muffins. To toast, spread the nuts etc. In a single layer, in a shallow baking pan. Bake in a 350 oven for 5 to 10 minutes or till light golden brown, watching carefully and stirring once or twice so its toasted completely all over, and so it doesn't burn.
http://www.nazkitchenfun.com/2013/10/busy-day-snack-cake-made-from-scratch.html

Making Sour Milk a Substitute for Buttermilk...
If theres a recipe like my Banana Cake or any recipe that calls for buttermilk, and you don't have it on hand, don't panic!! Theres a quick rescue technique for this one... Substitute sour milk in the same amount. For Each cup of Sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid. Stir, let the mixture stand for 5 minutes before using it in a recipe. "IT works just as well as buttermilk"

Cake Mix Fix-Ups
You can create a special cake just by adding one of the following to a two-layer cake mix.
1. Add 1/2 cup chocolate flavored syrup to one third of white or yellow batter, pour plain batter into baking pans, pour chocolate batter on top of plain batter, and swirl gently.
2. Add to batter with the Eggs: 1 tablespoon instant coffee crystals (dissolve with water called for in package directions), 1 teaspoon maple flavoring or 1/2 teaspoon almond extract.
3. Add to mixed batter: 1 cup coconut, 1/2 cup finely chopped nuts, 1/2 cup well drained chopped maraschino cherries, or 1 table spoon finely shredded orange or lemon peel, for that fresh extracting flavor..
http://www.nazkitchenfun.com/2013/10/texas-style-buttermilk-chocolate-sheet.html

When is it done??
To test weather a regular, angel, sponge, chiffon cake or one made with ground nuts or crumbs is done baking, Touch the top lightly. The cake is done if the top springs back. When making cakes with ground nuts or crumbs, you'll notice that they do not have domed tops like most other cakes. Instead, their tops are flat or slightly depressed.

Well their you are folks...I hope you enjoy this post. and  Hope these come in handy for everyone that is learning, passionate and even experts about baking... I will be adding more tips and tricks weekly..
If I've missed any, or you have any tips you would like to share with the viewers, please go ahead and leave it in the comment box below... Thankyou Love Naz:).

6 comments:

  1. Thank you so much for sharing these wonderful tips: Hope we all keep in mind these tips while baking ~ Love

    ReplyDelete
    Replies
    1. Your very welcome, Monu Teena... I love these tips and have been following them for years... Hope this may help others in need of them.... Take care Naz:)

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Thankyou for taking the time out to comment.. Your questions and comments Truly do mean a lot to me.. I will get back to you as soon as possible.. God bless Naz:)