When the recipe says to cream the sugar and butter, you want to do this for 3-4 minutes, until the mixture turns white and fluffy. If using a stand mixer, be sure to use the paddle attachment, not the whip (unless it says to whip the butter). The whip will create too many air pockets, causing a dry baked good. Happy Holiday Baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
Read more
Category Archives: Baking Tip Tuesday
When you’re baking those holiday treats, make sure to take your butter out of the fridge an hour or so before baking, to warm the butter. It should have some give when you touch it, but it should not be mushy (approximately 65 degrees). If you need to warm it up faster, cut it up into small pieces and let it sit out for 15-20 minutes. Do not microwave it, as it will break the delicate emulsion and affect the texture of your baked...
Read more
So many people do all of their baking for the year within the next month. That means your flour will sit mostly unused until the holidays next year. But flour does go bad. You can preserve your flour by sealing it in a plastic freezer bag and sticking it in your freezer. Just don’t forget about it next year! Happy Baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
Read more
You can check the freshness of your eggs by putting them in a glass of water. If they sink to the bottom and rest on their side, they’re good. If only the tip (or less) touches the bottom of the glass, time to get some new eggs! Happy Baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
Read more