Need Some Baking Tips?

Here are some general baking tips(and a few cooking tips)for breads and desserts. If you don't find what you're looking for on this page, be sure to contact me with your question and I will be happy to help you out, if I can.

A Very Important Baking Tip!

Be sure to always read through the entire recipe and put everything you will need out on your table before beginning.

I have gotten in the middle of making a recipe, only to realize that I was out of an ingredient.

This was not good!

Tips for Baking Powder Breads

Most baking powder today is double acting. In this case, use 1 tsp baking powder for every one cup of flour for double acting. baking powder. If it is not double acting, you will have to use 2 tsp baking powder to one cup of flour.

Tips for Yeast Breads

Do not use self rising flour.
Do not add too much flour or dough will be tough. Add just enough flour to make dough manageable.

Make sure your water temperature is not too hot. Too much heat will kill the yeast. If it’s too cold, the yeast will not rise.

If your house is cold, especially in the winter, you create a warm space by heating your oven at 200 degrees for five minutes. Then turn the oven off and place the pan with dough in the warm oven. Let rise until double.

Dough has risen enough and is ready if you poke it with your finger and the indentation remains.

If you want to make your yeast dough in advance to save time, you can do so. You can store it in the fridge covered in a greased bowl for up to three days.

Baking Tips for Shortening

I like to use I can’t believe it’s not butter margarine. It doesn’t have any man-made trans fat and cholesterol like butter. It also has lots of Omega 3 oils.

I am sure there are other margarines with similar benefits. All this information is written right on the container for you to check for yourself.

These are known to reduce hypertension, heart disease and more.

Try not to use fat-free or reduced fat margarine. These have extra water and you will have to adjust your ingredients to accommodate this.

Use an oil/flour spray like Pam to grease your baking pans. It is faster and less messy.

Tips for Making JamJam should always simmer at a very slow boil. Adjust the heat if necessary. If it is too high, the jam will burn.

Stir frequently, making sure that you scrape the bottom of the pot to help reduce sticking.

If you are making more jam than you can eat in a reasonable amount of time, seal the jars with paraffin.

If you are making more jam than you can eat in a reasonable amount of time, seal the jars with paraffin.

Tips for Cooking Coconut:

Unless your recipe specifically calls for high heat, always cook your coconut on medium heat or the coconut will burn.

Regardless of temperature, make sure to stir constantly and scrape the coconut from the bottom of the pot while stirring and cooking.

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