Some say that the golden age of baking has long passed. Not many people bake now that they can run to a bakery and get something that's better. Having the best-tasting treats is not the goal here, however. Just making something that people you care for enjoy has to be one of the most fulfilling things that a budding baker can savor.
To get you on your way, the following are a collection of tips that can help when you encounter common baking problems.
* Getting an even, flat pie crust without tears where filling can seep through frustrates those new to the baking game to no end. The simple solution: plastic wrap. Cover your dough with common food wrap and start flattening it. When it reaches the end of the sheet, turn everything over. Now that you have the pie crust on top, cover it again with a bigger sheet - sandwiching it between two sheets of plastic wrap. Now roll it to the desired thickness. You can keep this in the refrigerator as you are preparing your filling. Using plastic wrap accomplishes three things: it ensures uniform thickness, it prevents the crust from breaking, and eliminates the need for dusting and excess flour.
* If you're having a pie emergency and need one in a flash, don't be above using premade mixes. There are good brands out there that could save you in a pinch. If you really need to stamp your own personal signature on a pie, dollop a couple tablespoons of sour cream in place of water as you are mixing the dough. This will make it tastier and the resulting crust will be more flaky.
* The glossy finish you see on some pies is done by brushing beaten egg whites on the crust before baking. Go ahead, try it.
* The dough that you trim off the baking dish can be the start of some wonderful appetizers. Bake them topped with Gruyere or Parmesan, or simply drizzled with some olive oil and you have a nice appetizer on your hands.
* To prevent cake from sticking to the baking dish, many use flour. This produces an unwanted powdery white residue. You can use cake mix to dust your pan the next time you bake. Cake mix bakes in with the batter and nobody would notice it.
* Sticking cake layers are easily remedied by a quick trip back to the oven. Another trick is to use wax paper as lining.
* If you make a mess when making cookies, dip the spoon first in some milk and they will surely drop onto the baking sheet without too much trouble.
* Placing a damp towel under the breadboard makes for a steady base when kneading. Be sure to keep drafts away from rising dough as this produces less-than-ideal results.
* A little cooking spray on the hook attachment of your mixer prevents the dough from sticking.
* Always work with fresh ingredients. For example, to test baking powder, place on teaspoon in one-third cup of water. Toss it out if it doesn't fizz, because that's a sure sign the baking powder is too old to work properly.
Here's a pastry tip as a bonus: When preparing strawberries with sugar for shortcake, add some fresh mint, a squirt of lime juice and a pinch of salt. The berry flavor will dance across the diners' palates!
To get you on your way, the following are a collection of tips that can help when you encounter common baking problems.
* Getting an even, flat pie crust without tears where filling can seep through frustrates those new to the baking game to no end. The simple solution: plastic wrap. Cover your dough with common food wrap and start flattening it. When it reaches the end of the sheet, turn everything over. Now that you have the pie crust on top, cover it again with a bigger sheet - sandwiching it between two sheets of plastic wrap. Now roll it to the desired thickness. You can keep this in the refrigerator as you are preparing your filling. Using plastic wrap accomplishes three things: it ensures uniform thickness, it prevents the crust from breaking, and eliminates the need for dusting and excess flour.
* If you're having a pie emergency and need one in a flash, don't be above using premade mixes. There are good brands out there that could save you in a pinch. If you really need to stamp your own personal signature on a pie, dollop a couple tablespoons of sour cream in place of water as you are mixing the dough. This will make it tastier and the resulting crust will be more flaky.
* The glossy finish you see on some pies is done by brushing beaten egg whites on the crust before baking. Go ahead, try it.
* The dough that you trim off the baking dish can be the start of some wonderful appetizers. Bake them topped with Gruyere or Parmesan, or simply drizzled with some olive oil and you have a nice appetizer on your hands.
* To prevent cake from sticking to the baking dish, many use flour. This produces an unwanted powdery white residue. You can use cake mix to dust your pan the next time you bake. Cake mix bakes in with the batter and nobody would notice it.
* Sticking cake layers are easily remedied by a quick trip back to the oven. Another trick is to use wax paper as lining.
* If you make a mess when making cookies, dip the spoon first in some milk and they will surely drop onto the baking sheet without too much trouble.
* Placing a damp towel under the breadboard makes for a steady base when kneading. Be sure to keep drafts away from rising dough as this produces less-than-ideal results.
* A little cooking spray on the hook attachment of your mixer prevents the dough from sticking.
* Always work with fresh ingredients. For example, to test baking powder, place on teaspoon in one-third cup of water. Toss it out if it doesn't fizz, because that's a sure sign the baking powder is too old to work properly.
Here's a pastry tip as a bonus: When preparing strawberries with sugar for shortcake, add some fresh mint, a squirt of lime juice and a pinch of salt. The berry flavor will dance across the diners' palates!
About the Author:
Competent contributing article writer Anya loves giving her wealth of creative recommendations about home baking. And her key hidden secret is truly her place for obtaining cupcake recipes and chocolate cupcake icing.
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