Springform or Removable Bottom Both springform and removable bottom pans (or loose bottom pans), are perfect when you do not need or want to turn your baked creation upside down for removal. They are ideal for showing off that finished dessert. You can top with...
Methods for mixing ingredients and doughs, their purposes and the equipment used for each method explained. METHODPURPOSEEQUIPMENTBeatingVigorously agitating foods to incorporate air or develop glutenSpoon, electric mixer with paddle attachmentBlendingMixing two or...
You can adapt any cake recipe to a cupcake, no ingredient adjustments required. All you need to do is appropriately adjust the time and temperature. How to convert a cake recipe to cupcakes “NAKED CUPCAKE” PREP: If you are not going to use paper liners with...
Problem: Soggy crusts: Causes: This can be from using a shiny aluminum pan which conducts heat and browns the top too quickly.Your oven temperature may have been set too low. Most pies bake at higher temperatures (375° to 425° F, 191° to 218° C).If your filling is...
Slicing bread without crushing it is hard! It took me a long time to learn how to not crush my loaves down to squishy bars. I ruined a lot of perfectly good loaves of bread by attempting to slice it. Do not make the same mistakes I did. Here are some tips…...
Poor bread volume, dense bread Problem: Your bread is not rising, or it did rise but it sank back down leaving the dough dense and heavy. Causes: Not enough yeastYeast is past the “best by” dateToo much salt or too little liquidUnder-proofedOver-proofed Sticky bread...
