General Baking Tips
1. To test the freshness of an egg without breaking it, place it in enough water to cover it well. If it sinks and lies on its side, it is fresh. If it sinks but stands on end, it is not very fresh. If it floats, don't use it.
2. Breads, muffins and cakes should be removed from their pans soon after taken from the oven
to prevent trapped steam from making the product soggy.
3. Cakes, cookies, muffins and other quick breads cook best in the middle of the oven. This allows
the heat to circulate evenly for even cooking.
4. Enhance the flavor of nuts, such as almonds and pecans, by toasting them before using in recipes. To toast, place nuts on a baking sheet and bake at 300°F (180°C) for 5 to 10 minutes or until slightly browned.
5. Food bakes more quickly in glass than in metal pans. Most recipes for cakes, bars and loaves have been tested in metal pans, unless otherwise noted. If you want to use an oven-proof glass baking dish instead, decrease the oven temperature by 25°F (10°C).
6. A range for baking time is often given in recipes to allow for variations in the temperatures in household ovens. Be sure to set the timer for the shorter recommended baking time and test for doneness before there is any chance of overcooking.
7. To increase the amount of juice extracted from a lemon, first roll it on the counter while pressing
down on it with your hand, or microwave it for 30-40 seconds before cutting into it.
8. The baking powders available in the grocery store may be single acting or double acting. A single acting baking powder will provide only one burst of leavening, the first when mixed with liquids and the second when it comes in contact with the oven heat. The double acting powder is a better choice if the batter or dough will not be placed in the oven right away.
9. To determine when drop cookies are done, touch the center gently with your finger. If almost no
imprint is left and the cookies are a nice color, remove them from the oven.
10. It is important to cut slits in the top of pies and turnovers made with pastry before they are
baked. This allows the steam to escape without popping the sealed edges apart.
McLain's Bakery
7422 Wornall Road
Kansas City, MO 64114
Phone:
816-523-9911
816-333-6562
Fax:
816-363-6305
E-mail: McLainsbakery@sbcglobal.net
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