Amanda's Baking Tips
 Let me introduce myself, I am Amanda Hebert. I am from Alaska, and have lived here all my life. I have always loved baking; it always seems to make people smile. I graduated in 2004 from Scottsdale Culinary Institute with a certificate of Le Cordon Bleu Patisserie and Baking Arts. I worked in a local bakery for a couple years, and continue to make wedding cakes and desserts from my home. I also enjoy working at Habitat Housewares and I look forward to answering your baking questions. The following suggestions will help assure that you have success with your next masterpiece.
Preparation
- One of the most important things is to read the recipe all the way through before you even start. This way you are sure you have all the ingredients and tools required to complete the recipe.
- “Mise en place” [MEEZ ahn plahs] (A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking) is the most efficient way and also allows you to make sure you actually have the 3 cups of sugar needed rather than 2-1/2 before you start
Measuring & Mixing
- The most accurate way to measure is by using a scale and weighing the ingredients because everyone’s packed brown sugar is going to vary by strength.
- Sift flour and other dry ingredients only when indicated. Watch for recipe wording: “2 cups flour, sifted” means measure flour then sift; whereas, “2 cups sifted flour” means sift then measure.
- Separating eggs is easiest to do so when the eggs are at room temperature. If you are in a hurry and need to bring the eggs to room temperature quickly, soak them in warm water for about 10 min.
- A good rule is to always use unsalted butter unless otherwise noted in the recipe. This is the best way to control the amount of salt in your finished product.
- When mixing, scrape down the sides of the bowl often, using a flexible spatula. This is to make sure you are mixing everything together.
The Baking Process
- Oven temperature is a key factor in baking. Using an oven thermometer to check the accuracy of your oven will stop the guessing. Preheat your oven 20-30 minutes ahead of time and check the temperature on an oven thermometer before baking.
- Rotating pans halfway through baking time will promote even browning and avoid “hot spots” in your oven from burning half the tray of cookies.
- Watch for visual clues (i.e. browning or rising) preferably through the oven window. Avoid opening the oven door during the baking process (unless rotating a pan).
- The best way to tell if a cake is done is to lightly touch the top. If it springs back, it is done.
Chocolate
- Chocolate is one of the most popular confections but also one of the most difficult to work with. Melting and cooling must be with accurate temperature control. No water or steam should mix with the chocolate. Water will seize the chocolate causing it to look and feel grainy.
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