Baking Cakes, Muffins, Pies Tips & Hints at Dotti's Place

Dotti's PLACE

BAKING SECRETS baked pie

Hot Chilli Preview

Visit the different Categories of BAKING!

MAKE YOUR OWN SWEETENED CONDENSED MILK -- GET THE RECIPE HERE!!

Does storage time affect Baking Powder? -- It does lose potency over time and if you are unsure of its freshness, you should test it by placing ½ teaspoon of baking powder in a ¼ cup of hot tap water. The more bubbling there is, the fresher the baking powder. Should last for 6 months.
  Is your Baking Soda Fresh? -- Add ¼ teaspoon baking soda to 1 tablespoon vinegar or lemon juice. If it bubbles, the baking soda is fresh.
Get Some GREAT DESSERT Recipes Here!
How much Do I Need? -- Grains and flours are sold by weight so here is a list of how much to get --

1 lb. flour = 3½ to 4 cups

1 lb. flakes (oat flakes, etc) = 3¾ cups

1 lb. cornmeal or polenta = 3 cups

1 lb. semolina = 3 cups

1 lb. whole berries wheat flour = 2½ cups

1 lb. cracked berries wheat flour = 3 cups

Are You Gluten Challenged? -- If you are one of the many bakers who are sensitive to the gluten in wheat flour, and must find alternative baking ingredients, try these sources:
The Gluten-Free Pantry
Miss Roben's
The Gluten-Free Mall
Glutino

Gluten-Free Living -- A bi-monthly newsletter for those sensitive to gluten. P.O. Box 105K, Hastings-on-Hudson, NY 10706
Yeast -- Compressed yeast should be stored in the refrigerator and lasts for only two weeks before losing its effectiveness. Dry yeast should always be stored in an airtight container.
1 packet of dry yeast = 1 cake of compressed yeast.
To test yeast, mix a small amount in ¼ cup of warm water with ¼ teaspoon of sugar. If after 5 to 7 minutes, it does not bubble, it is dead - time to get new yeast!

Instant Yeast, Active Dry Yeast and Instant Active Dry Yeast -- What's the difference? Yeast, a living organism, is deactivated but not killed by drying; instant yeast is dried at a much lower temperature than active dry, producing more live cells and thus quicker and more vigorous action when it's added to flour and water. Unlike active dry yeast, instant yeast doesn't need to be "proofed" (dissolved in water before being used). NOTE: All of the instant yeasts include sorbitan monostearate, an emulsifier; and ascorbic acid, a yeast food.
Each yeast manufacturer uses a slightly different strain of organism, and each yeast has its own characteristics. You will discover your own favorite.
And, finally -- Please don't be misled by the expiration date on your bag of yeast. The date is for commercial bakeries, where yeast is left open and unrefrigerated. Yeast stored in your home freezer should be good for up to 1 year.
Use Rapid Rise Yeast Instead! -- Simply add the dry yeast to the flour mixture. Heat the liquid ingredients to 120° - 130°. In place of the first rise, allow the dough to rest for 10 minutes before shaping. The next rise should take about HALF the time stated in a recipe that calls for active dry yeast.
Tips Working with Yeast -- Yeast requires warm, moist conditions to multiply. Excessive heat (above 140°F), will kill it; excessive cold (below 80°F), will slow it down and reduce its leavening capability. Salt also hampers yeast growth. Many recipes call for making a salt-free starter (a mixture of starch, yeast, and liquid) to give yeast a head start; the salt is added later, with the remaining ingredients. Sugar provides food for yeast, thus speeding its growth (although excessive sugar can do just the reverse). Many recipes call for adding a pinch of sugar to the liquid used for activating yeast.

Chopping Nuts Hint -- If you chop nuts in a blender or food processor, add 1 tablespoon of sugar to keep the nuts from sticking together during chopping.
For more tips and tricks using NUTS, Click HERE!!
MISCELLANEOUS HELPERS!
Easy POUR Molasses -- Remember to line your measuring cup with flour before measuring out the molasses for your next cookie recipe. This way the molasses pours out of the cup easily and cleanup is a breeze. Molasses comes from sugarcane but isn't quite as sweet as sugar. This by-product of sugar making contains high doses or iron.
HONEY turned DARK -- FYI -- If you are like me, I buy a large container of honey since it is more economical. If I don't use it quick enough, it sometimes turns darker in color. But don't worry it is fine - the taste will be stronger but it is still good.
To Reliquefy -- when a jar of honey crystallizes, fill a bowl with very hot water and put the jar in the bowl. After about 5 minutes, stir the honey, and keep stirring until it reliquefied.
  SUGARS! FYI -- You can substitute brown sugar for white sugar cup for cup. The flavor and color will be different but the outcome of the baking is not affected.
  Soften Brown Sugar -- Place a slice of bread or an apple wedge with the sugar in a covered container for a few days. I prevent mine from getting hard as a brick by just keeping a heel of bread in my canister.
Which Kind Do YOU Use? -- Have you ever wondered when using OATMEAL in any recipe, whether the two different kinds of oats are interchangeable? Well, they are! Even went to Quaker Oats and asked. So whether you have original rolled oats or quick-cooking oats, it doesn't matter what kind the recipe calls for, nor the kind that you use.
VANILLA SUGAR -- Vanilla sugar is made by burying a few whole or split vanilla beans in a container of confectioners' or granulated sugar. Use flavored granulated sugar to add extra vanilla flavor to baked goods. Vanilla-infused confectioners' sugar is perfect for sprinkling over a pound cake or unfrosted pastry.
DRY, BRITTLE COCONUT -- If your shredded coconut has become dry and brittle, soak it in milk for 20 minutes. Drain, but save the milk to use in baking. Blot the coconut flakes with paper towels and use as recipe directs.
TO TOAST COCONUT OR NUTS -- Sprinkle ½ cup coconut or nuts in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes for coconut or 5 to 7 minutes for nuts, stirring frequently, until browning begins, then stirring constantly.
TO TINT COCONUT -- Easy way to Tint shredded or flaked coconut, place the coconut in a jar. Add a few drops of desired food coloring. Screw on lid and shake till all the coconut is colored.
What is the difference between Coconut Milk, Cream of Coconut, and Coconut Cream? -- Coconut Milk is made by processing equal amounts of coconut meat and water to a paste and straining out the milky liquid; light Coconut Milk has a higher water content, so it's lower in fat. Both types lend exotic flavor to curries and pasta dishes; look for cans in your store's ethnic food section. Cream of Coconut, a sweeter, thicker version of coconut milk, contains added sugar and stabilizers. It's good in desserts and piña coladas. You'll find it where cocktail mixers are sold. Coconut Cream, available in Asian and Hispanic specialty stores, is pressed and rehydrated coconut meat. It resembles vegetable shortening, and is used in some Asian and Caribbean cooking for deep-frying.
Phyllo Sheets -- Defrost frozen dough, still in its original wrapping, in the refrigerator overnight; let package stand at room temperature about 2 hours before opening. Rewrap any unused sheets tightly in plastic wrap; refrigerate up to 2 weeks. Do not refreeze. Always keep unwrapped sheets covered while working to prevent the dough from drying out.

BACK TO Dotti's PLACE