Are you new to cookies and baking cakes? Not sure how to read recipes and follow them? To get you started, here are some baking tips. To know more check here.
All ingredients should be at room temperature and cool.
Use unsalted butter unless the recipe states otherwise. The amount of salt in the recipe should be reduced by 1/4 teaspoon per stick of butter if you only have salted butter on hand. Unless the recipe provides it as an alternative, use regular butter, not whipped, and don’t substitute margarine.
Eggs used in baking recipes should be large in size, unless otherwise specified.
Use dry measurements for dry ingredients and liquid ingredients for wet measurements. The dry ingredient measurement cups come in individual sizes (1/4 cup, 1/3 cup, 1/2 cup, 1 cup). With the flour or other dry ingredient, you fill the cup completely and level it off. Lines for different amounts (1/3 cup, 4 ounces, etc.) are marked with liquid measurements, with some room at the top so that the liquid does not spill. For the desired line, you pour the liquid in.
Stir up the flour to measure the flour, then swoop the measuring cup into the flour, and use a knife or the side of your hand to level the flour even with the cup top. Spoon it into the cup to weigh the sugar or cocoa. Spoon it into the cup to measure the brown sugar and pack it down with the back of the spoon. Lightly oil the inside of the cup first when measuring sticky ingredients, such as molasses or honey.
When you use it in icing, you need to sift flour for cakes and confectioners’ sugar. Sift the flour, measure it, then sift it with the dry ingredients again for the cakes. For pies or most cookies, you don’t need to sift the flour.
It is necessary to melt chocolate over low heat or it will burn. At the top of a double boiler, you can melt it (a pan with two parts; the top sits in the bottom pan, which contains boiling water). You can also place it in a microwave-proof container and heat it for 1 minute on 80 percent power. When you remove it, it should still be lumpy; keep on stirring until it is smooth. Return it to the microwave and heat in 10-second increments on 80 percent power until smooth if it is still lumpy.
To cook butter (with or without sugar), beat on an electric mixer at high speed for about 2 minutes or until fluffy.
If a recipe tells you to fold the egg whites or cream over the batter, it means spooning the egg whites or cream over the batter, then moving a rubber spatula from the bottom of the bowl to the top of the batter in a circular motion, “folding” the whites or cream. To gently whisk in the eggs or cream, you can also use a wire whisk.
Use the size indicated in the recipe for the pans.
Turn the oven on for at least 15 minutes before you use it, so that you have time to reach the correct temperature.
With and without sides, baking (cookie) sheets come. Some recipes refer to the jelly-roll pan as a baking sheet with sides. On a cookie sheet without sides, cookies bake the most evenly, but using one with sides is OK.
On the baking sheet, space drops cookies at least 1 1/2 inches apart so that they have room to spread.
Most cookies should be cooled for a minute or two on the baking sheets to “set” before they are removed to cool completely on wire racks. Before being inverted onto a plate or cardboard round, cakes should fully cool in the pan. To loosen it, run a knife between the cake and the sides of the pan first.