Turn out amazing treats with these easy tips and tricks to help you bake your best every time.
Measure Flour Accurately
Using a measuring cup to scoop directly from the bag can pack in too much flour, leading to dry, dense baked goods. Use the “spoon and sweep” method by gently stirring the flour in the bag with a spoon. Spoon the flour into your measuring cup. With the back of a knife, level off the cup and sweep the excess back into the bag.
Warm Eggs To Room Temperature
Room temperature eggs blend more easily in batter and dough, and whites whip up with bigger volume. Take eggs out of the refrigerator a couple hours before baking or add cold eggs to a large-size bowl. Cover with warm, not hot, tap water. Rest for 5 to 7 minutes while you measure other ingredients.
Test Your Baking Soda And Baking Powder
These leaveners help baked goods rise. If they aren’t active, quick breads and pancakes will be flat instead of fluffy. Spoon baking powder and baking soda into separate small bowls. Pour boiling water into baking powder. Pour distilled white vinegar into baking soda. If the ingredients fizz, they’re still active.
Measure Liquid And Dry Ingredients Separately
Too much or too little liquid can change the texture and taste of the finished recipe. Liquid measuring cups give you room to pour right up to the fill line without spilling. Use clear measuring cups with pour spouts for liquids. Use flat-bottomed measuring cups for dry ingredients and use the “spoon and sweep method.”
Know your oven’s quirks. All ovens run slightly differently, and some spots are hotter than others. Keep an eye on how your baked goods are browning, the temperature, and the time to make the best estimate. Use an oven thermometer to see if your oven runs hot or cold (a few degrees above or below what the dial says), and adjust accordingly. Set a kitchen timer, and check for doneness a few minutes early. Rotate your pan halfway through for even baking.
“Work With What You Got!”
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