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Baking Tips, Time Savers, and Kitchen Substitutions from Common Sense Home

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Baking Tips, Time Savers, and Kitchen Substitutions from Common Sense Home Baking Tips, Time Savers, and Kitchen Substitutions From Common Sense Home https://commonsensehome.com Some people throw their hands up and say, "I can't bake!", but these simple baking tips, time savers, and substitutions may change your mind. We hope you find this compilation useful. Happy baking! Laurie Neverman, Common Sense Home P.S. – If homestyle recipes with troubleshooting tips are something you enjoy, check out my print book, “Never Buy Bread Again”. We cover an assortment of basic breads and quick bread type foods, including pancakes and tortillas. Plus, there are troubleshooting tips, and pointers for parbaking and freezing raw dough. Contents Pantry and Prep Baking Tips ......................................................................... 5 1. Brands Matter ........................................................................................ 5 2. Freshness Matters .................................................................................. 5 3. Read the Whole Recipe Before You Start, and Prep Ingredients ........... 6 Baking Tips for When You're Ready to Mix and Bake .................................. 6 4. Watch the Weather ................................................................................ 6 5. Get Ingredients to the Right Temperature ............................................ 7 6. Check Your Oven Temperature ............................................................. 7 7. Measure and Mix the Right Way............................................................ 7 8. Parchment Paper is your friend ............................................................. 8 9. Watch Your Baking Time ....................................................................... 8 10. High Altitude Adjustments .................................................................. 9 After Baking Tips – Cooling, Decorating, Storage ........................................ 9 11. Don't rush to frost. ................................................................................ 9 12. Can I Freeze Cookies and Cakes? ......................................................... 9 The Best Sugar Cookie Recipe ...................................................................... 11 “Stained Glass” Sugar Cookies ................................................................. 12 Sugar Cookie Q & A ..................................................................................... 12 How do you make sugar cookies chewy? ................................................. 12 Are snickerdoodles and sugar cookies the same thing? .......................... 13 When should you put sprinkles on sugar cookies? .................................. 13 What's Vanilla Sugar? .............................................................................. 13 How do you make sugar cookies the same? ............................................. 14 Want a short cut for decorating cookies? ................................................ 14 How do you make sugar cookies keep their shape? ................................. 14 How long do sugar cookies last? ...............................................................15 Quick Bread Baking Tips and Q&A ............................................................. 16 Why does my quick bread sink in the middle? ........................................ 16 Can you freeze quick bread? .................................................................... 16 What's the difference between a loaf pan, mini loaf pan and tea loaf pan? ................................................................................................................. 16 Can you rebake bread that is undercooked? ............................................. 17 How long does homemade bread last? ..................................................... 17 10 Tips for a Perfect Pie Crust ...................................................................... 17 Gluten Free Pie Crust Options ................................................................. 18 Which Fats to Use .................................................................................... 18 Mom's Pastry Pie Crust with Vinegar Recipe .......................................... 18 Mom's Best Pastry Pie Crust .................................................................... 19 Easy Nut Pie Crust – Gluten Free ............................................................ 20 Coconut Pie Crust – Gluten Free ............................................................. 20 Shortbread Pie Crust ............................................................................... 21 Pantry and Prep Baking Tips Stocking your pantry and choosing the right tools for the recipe are a big part of baking success. 1. Brands Matter Different brands of ingredients perform differently in recipes. Find a simple recipe you like, like chocolate chip cookies, and experiment with different brands of baking ingredients. Years ago when my kids were little, I bought some of the cheapest flour in the store to make salt dough. While I was out one Saturday afternoon, my husband tried to make cookies with the boys – and they flopped. He of course found the cheap flour I'd stuffed in the back of the pantry instead of the one we actually baked with, and his cookies ran all over the pan. Some of favorite flour brands include Great River Organic, King Arthur, and Heartland Mills Gold-n-White. Sugar is also important in your baking recipes. I prefer cane sugar to beet sugar for more even browning. This is especially important if you're baking meringues or brulee. 2. Freshness Matters Ideally, you want to purchases or grow fresh spices each year. That 5 year old jar of ground cinnamon in the back of the cupboard is not going to add much zip to your baked goods. Storing spices right next to the stove is a “no go”, too. Extended exposure to heat drives off a lot of the flavor. Whole grain flours go bad faster than “white” flour. Nuts also go rancid over time. Purchase only what you need, or keep these items in the freezer for longer storage. Leavening loses lifting power over time. Make sure to replace your baking powder and baking soda every six months or so. Yeast is best stored in the refrigerator or freezer in an airtight container. If storing in the pantry, make sure to check the expiration date. A friend called my mom to ask why her rolls didn't raise. As they checked the ingredients, she found out that her yeast was years out of date. 3. Read the Whole Recipe Before You Start, and Prep Ingredients I suspect many home cooks have ended up with recipe flops due to not reading the recipe all the way through. Sometimes the ingredient list calls for an ingredient that gets divided and added at different times. Maybe you need softened butter, or time to chill before baking. Read the recipe, and plan accordingly. Make sure you have all the needed ingredients, at the right temperature. Speaking of temperatures… Baking Tips for When You're Ready to Mix and Bake Temperature is important for your kitchen, your ingredients, and your oven. 4. Watch the Weather When it's hot and humid or cool and dry, recipes respond differently. Cool kitchen temps slow down yeast breads, excess heat may cause off flavors. When it's too humid, dry ingredients tend to clump and stick because they absorb moisture from the air. Aim for kitchen temps between 66 and 77F, and adjust the moisture in recipes if needed to accommodate high humidity. Keep your dry ingredients stored in airtight containers. 5. Get Ingredients to the Right Temperature If a recipe calls for room temperature butter or eggs, try to take your ingredients out of the refrigerator in advance. Softened butter, melted butter, and cold butter behave very differently in recipes. When you're creaming the butter and sugar, you want butter soft, but not liquid. For flaky pastries like pie crusts and scones, opt for cold butter. Egg whites whip better at room temperature. Whipped cream whips better if the cream and bowl are chilled. 6. Check Your Oven Temperature One of the simplest baking tips is to check your oven temperature. To do this, get an oven thermometer, and place it in the middle of your oven. (You should always bake in the center of the oven, unless a recipe says otherwise.) Sometimes you can adjust your heating element, but it's usually easier to adjust the temperature setting on the stove. Our old stove used to run hot, so I would set it 5 degrees lower than called for in a recipe with good results. 7. Measure and Mix the Right Way Some bakers swear by weighing all their ingredients. That's great, but not absolutely required. What is needed is to measure fairly carefully. Use glass measuring cups with pour spouts for liquid. Spoon dry ingredients into your measuring cup, and level with a butter knife. At the very least, don't pack your flour into the measuring cup if you scoop. Too much flour equals dry baked goods. Mix until blended, but don't be overly aggressive. Take time to work your spatula or spoon around the bottom of the mixing bowl to incorporate all ingredients. 8. Parchment Paper is your friend Instead of greasing my pans, I line them with parchment paper or reusable parchment paper. Parchment keeps cakes and cookies from sticking, but also helps with more even browning. I do not like silicon baking mats. After being used for a while, they pick up odors. They also don't brown baked goods as nicely as parchment does. 9. Watch Your Baking Time A baking tip that my friend, Julie, shared from her brother, a professional baker, was to take cookies
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