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Learning to Bake Properly by Leanne Ely, C.N.C.
Last week, we talked measuring. Today, I want give you some tips on
baking. Yeah, I know, it’s something I don’t often do, but nonetheless,
when it is time to get your baking on, you gotta know what you’re doing,
right? If not, you’re wasting your time and your ingredients! And just a
word here for those of you who are going to ask—this is MY opinion. I do
not bake often, but when I do, I’m all about the result and I use great
ingredients and I’m not worried about the sugar, the flour or the fact
that it isn’t the healthiest thing in the world. Doing something like on
a very RARE occasion is, in my humble opinion, a part of a healthy
lifestyle. This is how we make friends with food. With that said…
Here you go, five swift tips to help you get great results with whatever
you bake:
1. Always start with reading your recipe. How often have you been foiled
by the need to refrigerate something (like cookie dough, etc.) before
baking and just hadn’t figured that time into the equation? And why did
that happen? You know the answer…you didn’t read through the recipe first.
So that’s where we always start—reading the recipe!
2. Don’t forget your mis en place. No, that’s not a typo. Mis en place
(meez ahn plahs) means to have all your tools and ingredients out and
ready to roll before you start.
3. Make measuring meaningful. Accurate measurements equal good results. If
you’re going to give baked goods a chance, you need to get acquainted with
your wet and dry measurements and know how to use them correctly. (see
yesterday’s Food for Thought)
4. Size matters. At least when it comes to the correct baking pans. Trying
to squeeze batter that belongs in a 10” pan into an 8” pan is a guaranteed
mess in your oven and will give you a way less than desirable result when
it comes to the end product.
5. Good ingredients at the right temperature. Sorry, but I will never be a
fan of margarine as a substitute for butter. Butter is better by far. And
while we’re talking about good ingredients, don’t forget to make sure
those good ingredients are the right temperature for baking. Eggs need to
be room temperature often times for baking. Likewise butter softened
doesn’t mean liquefied in the microwave.
So now that you have some tips on how to bake well, how about a recipe to
go with it?
In honor of all you women out there with a chocolate hankering, here you
go. Just remember, you didn’t get this recipe from me! I had nothing to do
with your downfall. ;-)
Double Chocolate Hazelnut Brownies
Makes 20
2 squares quality, unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
3/4 cup flour (sifted)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup hazelnuts, chopped
1 teaspoon pure vanilla extract
1 cup quality, semi-sweet chocolate chips
In a double boiler, melt the chocolate with the butter. Cool. Then add the
eggs and sugar, and beat until well blended (if you don’t allow the
chocolate butter mixture to cool sufficiently, your eggs will begin to
cook).
In a bowl, combine flour, baking powder and salt. Stir the flour mixture a
bit at a time into the chocolate mixture. Add the hazelnuts and vanilla.
Spread mixture evenly in lightly greased 8-inch square pan. Sprinkle the
chocolate chips on top of the batter.
Bake in a preheated, 350 degree oven for 25 to 30 minutes. Cool 10 minutes
(if you have amazing self-control) and cut into squares with sharp knife.
Yield: 16 to 20 brownies or just enough for one person, LOL!
ANY QUESTIONS PLEASE EMAIL THE MODERATORS
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