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Posted by Linda Larsen Aug 7, 2006 |
Baking is a science that has strict rules and regulations. Here are some of the rules I think are most important:
- Measure flour correctly: Lightly spoon flour into the measuring cup and level off with the back of a knife.
- Beat the batter for the time specified in the recipe. This is necessary so the protein and starch structure has time to form.
- Always use softened butter, but not too soft. If you soften butter in the microwave oven and it has partially melted, you're going to lose volume. Cake structure is formed by sugar crystals creating little holes in the fat.
- Set your timer for the shortest time called for in the recipe. You can always bake the cake longer, but a burned cake is ruined. And be sure to learn doneness tests.
- Use baking spray with flour to grease the pans. Never use salted butter to grease the pan; the cake will stick.
- Follow recipe directions to the letter. In fact, read over the recipe before you begin to make sure you understand it.
Now put your skills to work with these recipes: