Fluffy marble cakes, delicious apple strudels and creamy pies – for skilled (amateur) bakers, all this is child’s play. But with the right insider knowledge, even the most novice bakers can succeed with any baking project, no matter how elaborate. 8 insider baking tips will help you bake your favorite cakes flawlessly.
8 insider tips
- To prevent dough from sticking to the dough hooks or hands during kneading, it is beneficial to coat them with a little oil.
- Sift the flour and baking powder so that there are no lumps in the dough later.
- Baking pans should not be greased with oil, but with butter or margarine and then placed briefly in the refrigerator. This way, the dough does not immediately absorb the fat later in the oven.
- For even heat distribution during baking, place the baking pan on the oven rack and not on the baking sheet.
- For fruit tarts, flour the fruit before folding it into the batter. This prevents the fruit from sinking into the dough.
- The well-known and time-honored chopstick test is always recommended when baking cakes. To do this, pierce the highest part of the cake with a wooden stick shortly before the baking time is over. When the stick is free of moist dough residue, the cake is done baking.
- Likewise with cake baking: if the cake has been in the oven too long and has become too dry, you can poke small holes and drizzle with fruit juice. To hide the holes, it is recommended to cover the cake with a glaze.
- Frosting (especially on cakes) holds better if you smear jam underneath.
The team of the
Salzburg grain mills
wishes you happy baking!
At last week’s post you will learn more about the
Kneading technique of stretching and folding >>