I'm not that confident a cook.. well .. within reason.. but I think I'm a pretty good baker. I like to bake breads and tarts, as well as simple cakes..
I wish I could bake little delicate cookies and treats though..
yeah it sure makes a difference. I have a Kenwood 'mixer' for a couple of years now, and since I have it isnt such a big deal anymore to bake yeast breads or recipes with lots of ingredients..
It was pretty pricey, and I am normally more of a minimalist when it comes to appliances, but this little baby I looove!!
Oh no, I see that differently..- with me, cookies are either too dry and burnt, or still underdone.. its a matter of seconds when they are right..
But cakes.. only rule is dont open the oven until its set!!..
Mine used to be misshapen, btw, until I learnt to take a little bit more time pouring and distributing in the mold. I hadnt realized that 'it doent just even out in the baking', but that I have to slink ad smear the mixture carefully, placing a dip in the middle to avoid a wonky 'bubble', and tucking in the edges neatly.. now they come out much more even looking.
Still, my cakes are still more rustic than elegant.. but that doesnt seem to bother my eaters much!!
see now that makes sense. I'm an inpatient person so I'm always checking on the cake. But that's exactly what you have to do with cookies. If they're done on bottom but still goey on top you either need to put them on a higher rack or take them and leave but leave them on the cookie sheet. The heat left in the cookie sheet will finish them up.
LillyRoseAnneSutton, Staffordshire, Staffordshire, England UKApr 23, 2010
Get yourself an oven thermometer. will solve all your problems! Some oven temperatures are not always spot on. Another excellent tool to have in the kitchen is a meat thermometer. Best of luck! LillyRoseAnne
LillyRoseAnneSutton, Staffordshire, Staffordshire, England UKApr 26, 2010
Remember when you have anything in the oven (Cake baking .. Do not open oven door during 1st 10mins). When it comes to any other baking/roasting .. If it looks like "it" wants to burn .. just remember rule, when it comes to shielding anything from burning .. Using tin foil .. It is: Shiny side inside & dull side outside. Happy Cooking!!
BelladonnaMariaPort Elizabeth, Eastern Cape South AfricaMay 27, 2012
Hi! I find electric beaters so much easier with dough hooks attached, clean up being less. I am considering purchasing a few more just for back up. Kenwood mixers are just so expensive & then you need to create the counter space for it these days, though I would really love one! Problem with electric hand mixers is that they are not designed to handle more than 450 - 500 g flour, as in bread making which I tend to do a lot of. The other day I pushed it a bit with 900 g of flour and dough hook snapped clean off in dough! Definitely not pure metal but some kind of a combination whether it be fake or not.. Bread machines also do a fairly good job I find. I put mine on a dough cycle, when done, remove the dough hooks & let dough rise till doubled, then set it to bake. Can also bake cakes, meatloaves, some puddings & lasagnes in them too . So beware!
BelladonnaMariaPort Elizabeth, Eastern Cape South AfricaNov 26, 2012
Rule of thumb or should I say 'baking law' is, always scoop up dry measures lightly & level off with the back of a knife. (Never press contents down or compress)
If a heaped measure is called for, ie; 1 heaped tablespoon (15 ml) ..just picture taking another level tablespoon & placing it inverted over the other (You will get one heaped measure) ...Simply put this will equal 2 level tablespoons (30 ml / 1 heaped tablespoon).
Look up on internet for various measures of different countries. As measures can vary slightly from country to country esp; in the U.K. Australia, U.S.A. to South Africa, especially when it come to cup measures. I know 250 ml = 1 cup measure in South African recipes, but in America measures around 240 ml.
For lighter baking always sift dry ingredients twice.
this was to good to pass up..i bought tons of carrots and am donating 25lbs bags to the food banks.the rest will be carrot cake,stir-fry or blended soup.there are so many ladies making fresh blended veggies for their babies.any recipes for unique carrot dishes..
Do you like to bake? (13)
I wish I could bake little delicate cookies and treats though..
yeah it sure makes a difference. I have a Kenwood 'mixer' for a couple of years now, and since I have it isnt such a big deal anymore to bake yeast breads or recipes with lots of ingredients..
It was pretty pricey, and I am normally more of a minimalist when it comes to appliances, but this little baby I looove!!
But cakes.. only rule is dont open the oven until its set!!..
Mine used to be misshapen, btw, until I learnt to take a little bit more time pouring and distributing in the mold. I hadnt realized that 'it doent just even out in the baking', but that I have to slink ad smear the mixture carefully, placing a dip in the middle to avoid a wonky 'bubble', and tucking in the edges neatly.. now they come out much more even looking.
Still, my cakes are still more rustic than elegant.. but that doesnt seem to bother my eaters much!!
after years of burnt cookies I tend to pull them out too soon now.. but I have always transferred them to a cooling rack..- so I'll stop doing that..
Thanks Sista!
after years of burnt cookies I tend to pull them out too soon now.. but I have always transferred them to a cooling rack..- so I'll stop doing that..
Thanks Sista!
you're very welcome. Glad I could help. I haven't tried any cakes lately but if they still come out wrong I'm hitting you up for more pointers.
If a heaped measure is called for, ie; 1 heaped tablespoon (15 ml) ..just picture taking another level tablespoon & placing it inverted over the other (You will get one heaped measure) ...Simply put this will equal 2 level tablespoons (30 ml / 1 heaped tablespoon).
Look up on internet for various measures of different countries. As measures can vary slightly from country to country esp; in the U.K. Australia, U.S.A. to South Africa, especially when it come to cup measures. I know 250 ml = 1 cup measure in South African recipes, but in America measures around 240 ml.
For lighter baking always sift dry ingredients twice.
Never go overboard with raising agents
Good luck!