Archive for the ‘baking tips’ Category

Yes, you know you should let the cookie sheets cool before adding the next batch, but it is tempting  to toss dough onto the hot pan to speed up the process.  Doing so causes the batter to spread, so you have flat and overly crisp cookies.  If you’re really in a hurry to put the [...]

A sprinkle of flour on your work surface is the best way to keep your dough from sticking as you roll it into shape.  But you have to be careful not to “over-sprinkle,” too much flour can make your bread pastry tough. What you should do is place the chilled dough between 2 sheets of [...]

Fruits, nuts and raisins lend great taste to muffins, cakes and bread, but they often sink to the bottom of thin batter during baking, and the extra flavor falls flat.  To avoid add ins from sinking to the bottom, toss them with a tablespoon or two of flour before folding into the batter.  The flour [...]

Making a peach pie?  Here’s a way to prevent those extra juicy peaches from making your bottom crust soggy, sprinkle the pastry-lined pie plate with 3 tablespoons ground bread crumbs before filling with fruit.  The bread crumbs will absorb all the extra liquid, giving you a crisp crust.

You always want your cake to come out evenly from the oven, right?  The secret is to wrap a thick strip or two of moistened newspaper around the outer edge of the cake pan then secure with paper clips.  The damp newspaper lowers the pan’s temperature so the edges won’t set before the center does [...]