Basics: baker's dozen tips
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Basics: baker's dozen tips
  Basics    Canadian  
Last updated 6/12/2012 12:56:22 AM. Recipe ID 18533. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Basics: baker's dozen tips
 Categories: Info, Canadian
      Yield: 24 Bars
 
MMMMM-------------------------INFO ONLY------------------------------
 
  Baking is a joy, not a chore, and should never be undertaken if you
  are feeling rushed. Use your imagination and alter the add-ins as you
  see fit.
  
  1. Always read through the entire recipe before starting to Bake.
  
  2. Start with ingredients at room temperature.
  
  3. Always Bake bars, squares and cookies in the centre of the oven on
  the middle rack. If baking more than one pan at a time, place them at
  different angles on different racks to allow maximum circulation of
  heat. Alternate their placement on the racks halfway through the
  baking time.
  
  4. The best pans are aluminum or metal pans that are light in colour.
  Dark pans will cause the base or bar to Bake and brown more quickly.
  
  5. If using glass dishes, reduce oven temperature by 25 degrees and
  slightly decrease the baking time.
  
  6. Use only the size of pan called for. The difference between an
  8-inch square pan and a 9-inch square pan can mean the difference
  between a moist, chewy bar and an under baked, heavy failure.
  
  7. Check baked goods at earliest time indicated. Over baking will dry
  out bars and squares.
  
  8. If making a sticky or fluffy batter or base, wet your hands or
  spatula with water before patting or spreading the batter in the pan.
  
  9. Let most bars cool completely before cutting. There are exceptions,
  however. Bars with a sticky filling need to have a knife run around
  the edge of the pan after being removed from the oven to prevent
  sticking.
  
  10. Score chocolate-topped bars as soon as the topping is applied to
  prevent the chocolate from cracking later.
  
  11. Use metal or plastic dry measures for measuring dry ingredients
  and glass wet measures for measuring liquid ingredients.
  
  12. All-purpose flour does not need to be sifted. However, when a
  recipe calls for cake-and-pastry flour, the flour should be sifted
  and then measured.
  
  13. Store nuts in the freezer to retain their freshness.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 18533 (Apr 03, 2005)

[an error occurred while processing this directive]