Nov 27 2009
Baking Tips – part 5
14.Get fluffier egg whites. Fluffy egg whites are a great way to add lightness to your baking. The fluffier they are, the more air they contain which makes for a better end result. For the fluffiest egg whites, never tap the whisk on the bowl containing the egg whites. The vibration will cause them to lose their fluffy consistency.
15.Avoid sinking in your baked goods. You can prevent ingredients such as chocolate chips, nuts and dried fruit from settling the bottom of your cake by coating them with a light dusting of flour before mixing them into the batter. The flour absorbs some of the surface oil and water that exudes from these ingredients during baking, reducing their tendency to sink to the bottom.
16.Don’t throw away your brown bananas. Remove the peel, and toss overripe bananas into a large freezer safe Ziploc bag. Freeze until you have enough for some banana bread, banana muffins or a fruit smoothie. Since the bananas are already peeled you can easily measure exactly how much you need and simply leave the rest in the freezer for next time.
17.Make tastier oatmeal cookies and muffins. Add a different flavor to your oatmeal cookies and muffins by baking oatmeal in a shallow pan for about ten minutes before adding it to the mix. Be sure it does not get too brown or it will take on a bitter taste.