I am a pretty good cook, but WOE IS ME when it comes to baking! I perpetually kill yeast, cakes fall, and cookies turn out puffy when I want them flat and flat when I want them puffy. I cop to not understanding a lot of the science that goes into baking. One of my new year’s resolutions is to become a better baker so I don’t have to do the Burned Brownie Walk of SHAME when I bring goodies to pot luck functions or make things for my kids. This tip makes me understand things a whole lot more. Thanks, Suzy!

When making cakes, all ingredients should always be at room temperature. Cold ingredients will stop it from rising because of the different temperatures in the mixture.

The fat should always be at room temperature. This is an important factor. If it’s too cool, it will not disperse properly, if melted, it will not incorporate air.

Eggs should always be in room temperature, they take on more air, making the batter fluffier when they are warm.

Take ingredients out of the refrigerator 60-90 minutes before using them.

For cookies….Keep it cold!

Chill the dough thoroughly before baking. Keep dough cold between batches, and make sure your utensils are cold as well. Transfer dough to sheets quickly. Cookie sheets should be cool when the dough is loaded on so that the cookies don’t melt and start “baking” before they’re in the oven. Use at least two cookie sheets; one sheet should be off the stove and cooling while the other is in the oven. I even chill the flour and dry ingredients before I mix them. This will all keep your cookies chewy and from flattening.

And, in any recipe, always use real butter.

7 Comments : Make Your Own!

You Might Also Like: