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3 February, 2018

More Baking Pointers – Tips You Probably Didn’t Know

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I am really excited to share these baking  tips and pointers with you.  Some are tips you may already use.  These tips and baking pointers will work for breads, rolls, pies and pastry.

Place a folded, damp towel under the bowl and it won’t slip and slide while mixing.

When fresh fruit is in season and available, but you don’t have time to bake, just mix the filling as you normally would for pie.  Line a pie pan with several layers of foil and place the filling in the pan.  Wrap and freeze.  When you’re ready with a pie crust the filling can be placed in the crust and baked.  After filling is frozen solid it can be taken out of the pan so you will be able to use the pan and the fillings will stack neater in the freezer.

Add 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve.  If it foams and bubbles in ten minutes, you know the yeast is alive and active.  Yeast loves sugar and feeds on it so it will speed up the growth.

Dough can rise in a cold kitchen if the bowl is placed on a heating pad and set on medium.

If the oven is turned off just when the meringue is brown, and the door is left slightly open, the pie cools slowly and prevents the meringue from splitting.

Your bread will be crusty if top and sides are brushed with an egg white that has been beaten with one tablespoon of water.

A super-fast ‘company’ pie can be made by using a prepared crust.  Add one box of instant pudding mix to prepared whipped topping.  Mix well and fill crust.  Reserve enough whipped topping to cover pie.  Any flavor pudding mix can be used.

Try substituting ground nuts in a one crust pie.  Press pie shell just like you would with graham cracker crust.

Use water that has been used to boil potatoes to make bread dough moister.

If you use a dull-finish aluminum loaf pan, it will dull the sides of the bread better.  To get a dull finish on a new pan it can be baked empty in a 350 degree oven.

Brushing frozen pies with melted butter before baking can eliminate dryness

Let baked bread cool on a wire rack so the bottom won’t be soggy.

I hope you are able to use some of these pointers when baking your favorite desserts or breads.

 

 

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