Helllooooo People 🙂
Baking is not a Rocket Science !!!
I will try help you with a few baking tips…. Well all of us face problems when it comes to measurements and quantities….. I believe it is very important to use correct measurements to bake perfectly…….
Perfection is important but it isnt Complicated.
- Use Good Utensils and Good Tools: Assemble all the bowls, pans, and utensils you will need on your counter or work table before starting. Use standard measuring cups and spoons.
- Use top quality ingredients and assemble the ingredients before starting: You can’t expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding.
- Measure the quantities correctly: This is a baking must! One common cause of cooking failures is inaccurate measurement of ingredients. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly. Also always use level measurements (all measurements in a recipe are level).
- Measuring Liquids: Use a glass measuring cup. The glass permits you to see the level of the liquid being measured. The cup for liquids should have additional space above the one-cup line, so that a full cup can be accurately measured without spilling. Check the measurement at eye level.
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5. Measuring dry ingredients: Use standard individual cups. Lightly spoon dry ingredients into correct cup size, heat up, and level off with edge of spatula by cutting across the top. Use measuring spoons in this way too.
Flour need not be sifted before measuring unless recipe specifies it. Sifting flour onto a sheet of wax paper instead of into a bowl cuts down on dishwashing.
Measure brown sugar by packing it firmly into a measuring cup or into a measuring spoon.
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6. Mix Carefully: Each type of baking has difference methods of performing the mixing. Follow the recipe carefully.
7. Final Step Before Baking: Spread cake batter evenly in the pans. Do not drop of knock pans to level the batter.
8. Use correct oven temperatures: Never increase a cooking temperature because you are in a hurry. Make sure the racks are placed properly before heating the oven. If the recipe calls for a preheated oven, preheat it! Preheat at least 15 minutes before baking. Don’t open the oven door prematurely. A draft may cause your baked product to fall. You can ruin a cake with a slow start in a cool oven because the cake can rise too quickly and then fall when the oven heat takes a spurt upward.
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Fahrenheit (°F) |
Celsius (°C) |
Gas Number |
Oven Terms |
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225 °F |
110 °C |
1/4 |
Very Cool |
|
250 °F |
130 °C |
1/2 |
Very Slow |
|
275 °F |
140 °C |
1 |
Very Slow |
|
300 °F |
150 °C |
2 |
Slow |
|
325 °F |
165 °C |
3 |
Slow |
|
350 °F |
177 °C |
4 |
Moderate |
|
375 °F |
190 °C |
5 |
Moderate |
|
400 °F |
200 °C |
6 |
Moderately Hot |
|
425 °F |
220 °C |
7 |
Hot |
|
450 °F |
230 °C |
8 |
Hot |
|
475 °F |
245 °C |
9 |
Hot |
|
500 °F |
260 °C |
10 |
Extremely Hot |
|
550 °F |
290 °C |
10 |
Broiling |
It is a good idea to check your oven temperature with a freestanding oven thermometer. An oven thermometer is very handy (and inexpensive) to find out what temperature your oven really is cooking at. An oven thermometer can be left in the oven to verify that the oven is heating to the desired temperatures.
