1. Properly measure your flour
How does one do that, you ask? Well, the die-hards will tell you to measure your flour by weight. Who has time for that? If you spoonful your measuring cups it will give you a more accurate measure, which will increase your chances of baking success.
2. When making cookies, always cream the sugar and butter
Unless a recipe specifically tells you another method, creaming is always a great way to have perfect textured cookies. Creaming is simply mixing room temperature butter and sugar together until light and whipped. Then add in your remaining ingredients.
3. Avoid using old baking powders
How do you know if it’s old? You can test it by microwaving a small glass of water for one to two minutes. Put a small spoonful of baking powder into the hot water. It should react immediately. If it does, then you’re in luck because it’s still good to use!
4. Avoid over mixing the batter or dough
Over mixing can lead to a dough that doesn’t rise as it should. Making the baked good very dense. Why? Because when mixing or stirring you activate the gluten in the flour. If you over mix, too much gluten will be activated.
5. Always read through the entire recipe before starting
I know this may sound elementary but it will save you from absolute nightmares. I promise.
6. Avoid ‘tweaking’ the recipe before trying it ‘as is’ first
We’ve all done it. It’s so tempting to try to “make it our own” and start tweaking a new recipe. This can potentially lead to disastrous results. If you don’t like how it turns out, you won’t know if it’s the recipe or the changes you made to it that caused the distasteful result. My tip: don’t tweak it ’til you try it.
7. Hate having white flour around your chocolate cake?
Recipes call for greased and floured pans quite frequently. I find it really annoying to have super dark chocolate cakes with a white rim. The trick is really easy. If you are using a baking mix, reserve some to coat the pans then tap the excess into your batter. If you’re making it from scratch, mix the flour with cocoa powder to darken it up. Your cakes and brownies will look perfect.
8. Room temperature eggs and butter
Remember how we mentioned creaming earlier? Well, if you don’t have your butter at room temperature it’s just about impossible to work with. Eggs are another one that need to be room temp., because when mixing, the eggs and varying temperatures of the mix can lead to it not mix properly. Take our word for it, it’s important.
9. Margarine is $#!t
This should’ve been number one really… Margarine is not butter. It’s not healthier than butter and it’s not natural. Okay, I’ll end the health rant but in all seriousness, your baked goods will taste so much better if you use the real deal. So our tip: avoid margarine like the plague.
10. Educate yourself
This one needs some explaining. Assuming that you are following step 5. When you’re reading through a recipe and it calls for a technique like, “egg whites whipped to soft peaks” don’t just guess what that is… Look it up! There are a ton of confusing cooking terms and Google can be your best friend for that kind of stuff. Again, this may seem elementary but these things can save you a ton of kitchen stress.
I hope you found this list helpful! If so please leave a comment.
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