There are many tips and tricks that can make baking easier or ingredients that can be substituted with simple alternatives – here are a 10 of our favourites to try.
- For the best egg wash add a pinch of salt to the egg. The salt helps to break down the eggs, making them more liquid and easier to brush on.
- If you are cracking an egg and get a pieces of shell in the bowl, instead of getting frustrated spending time trying to fish the small pieces of shell out, simply wet your fingers under running water, then push the shell onto the side of the bowl and drag. Or if the pan is hot, use an eggshell half to scoop out the pieces of shell.
- If a recipe calls for buttermilk and you don’t have any on hand – mix 1 Tablespoon of white vinegar or fresh lemon juice to 1 Cup of milk and wait for it to curdle. Acidification will occur quickly. Whole milk works best but trim milk can be used, resulting in a slightly runnier consistency. Buttermilk is added to a recipe for the reaction with a leavening agent usually baking soda or baking powder and imparts a rich slightly tangy flavour creating texture. Buttermilk can be used in scones, pancakes, muffins and waffle batter.
- Ever wondered why recipes ask for cookie dough to be chilled prior to baking? Chilling firms up the butter and gives the flour time to absorb any liquid. This allows the dough to roll more evenly and hold its shape while being cut and during cooking.
- A lot of recipes ask for butter and sugar to be creamed. Creaming creates texture by capturing air bubbles. These tiny bubbles form when the edges of the sugar crystals cut into the fat molecules to make air pockets. The mixture will become creamier and lighter in colour. The longer you cream, the lighter the batter. Using room temperature butter achieves the best results.
- When making pastry dough and it is sticky, rather than adding extra flour which may toughen the dough, refrigerate the sticky dough for a short time. This will give the flour time to absorb any moisture or liquid.
- No Self Raising Flour? - Make your own.. Simply take 1 cup of plain flour, and sift it with 1½ teaspoons baking powder and ½ teaspoon sal. Mix well and add it to your recipe as instructed for self raising
- Place a damp teatowel under a board you are rolling dough out on. This prevents the board moving so much.
- Hotter and quicker isn't better. Having a correct cooking time is an essential part of a recipe. Do not be tempted to raise the temperature to save time. The chemistry that takes place when baking takes time and we do not want the top of our cakes to harden and cook before the rising has taken place.
- Weigh rather than scoop. If your recipe has ingredient weights as well as volume measurements, use the weight figures as this is far more accurate. A cup of flour can vary greatly in weight depending on how packed in it is. This is especially important when baking bread. Look for recipes with weights for the best chance of success.
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