Tag: replacing eggs’

Baking Tips

 - by Dania

I found some of these great baking tips online at tipnut.com and some from my mom. 

  1. Sour milk can be made by adding two (2) tablespoonfuls of vinegar to one (1) cup of sweet milk and then letting it stand for a few minutes. Your baking will be just as light as if real sour milk were used.
  2. Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.
  3. Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter.
  4. Cornstarch is sometimes used in place of eggs when recipe calls for more than you have on hand. A tablespoonful is used for each missing egg. In making custard, omit one or two eggs, and use cornstarch instead (1/2 tablespoon for each egg).
  5. Add one tablespoonful of jam or jelly to cookie dough. It will add flavor and make the cookies stay moist longer.
  6. When a recipe calls for a quantity of melted butter, take care to measure the butter after melting, not before.
  7. When separating the yolk from the white of an egg, if you drop a portion of egg yolk into the whites, moisten a cloth with cold water, touch to the yolk and it will adhere to the cloth.
  8. Never beat egg-whites in an aluminum pan, it darkens them.
  9. To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
  10. Raisins for cakes and breads will be plump and juicy if soaked in warm water before being added to the batter or dough.
  11. To avoid your raisin, cranberries etc…to sink to bottom of batter, coat with some flour before dropping them in.
  12. Zip up your gingerbread and molasses cookies by adding a bit of grated orange peel to the batter.

Happy Baking :)




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