Tuesday, March 10, 2009

Some Baking Tips


Making Baking Powder Biscuits?

Try the needing the dough for about a 1/2 minute after mixing the ingredients. The texture of the biscuits will be a bit lighter.


Never frost a cake until the cake is cool! No matter what! Waiting the extra 1/2 hour will make a nice cake...Not waiting will have your cake looking quite nasty. Always listen to Mom!



The eggs should not be beaten till after all the other ingredients are ready, as they will fall very soon. If the whites and yolk are to be beaten separately, do the whites first, as they will stand longer.


Six Easy Steps to a Perfect Pie



1. The ingredients for the perfect pie crust:

1 teaspoon salt, 2 cups of flour, 1 cup shortening or lard, and a few tablespoons very cold water. (Very Cold Water is a must)


2. Cut lard into the flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular.


3. Add 3 to 6 tablespoons cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds in a ball.


4. Roll half the dough to about 1/8 inch thickness. Lift edge of pastry cloth and roll crust onto rolling pin. Line pie pan, allowing 1/2 inch crust to extend over edge


5. Add filling. Roll out top crust, making several gashes to allow escape of steam. Place over filling. Allow top crust to overlap lower crust. Fold top crust under the lower and crimp edges.


6. Bake at 425 degrees for 35 minutes. For the best pies, use fresh fruits if possible. for about 10 minutes, then turn the temp down. This will help prevent a soggy crust.
When making a custard type pie, put the pie in a hot oven
Waalah!!!!! Enjoy your pie
Beth

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