Filipino Food Recipes Filipino Home Cooking

We will soon be opening our online store. What would you like to buy?
Cook books
Canned goods
SM gift certificate for your relatives
DVD/VCD movies
Music CD
Karaoke VCD/DVD
Womens and Mens Clothes
View Results

Original My Pilipinas Map Shirt by Collezione C2


Secrets to a Successful Baking

by: Celebrity Recipes Magazine
Printable Version  
Email to Friend  


Here are some tips to a successful baking:

  • Every budding baker needs a basic tool kit, consisting of an oven thermometer, ruler and thermometer for reading liquid temperature.

  • When using glassware, make sure it can be subjected to high temperature and is oven-safe. Experts says that for baking cakes, shiny pans are best because they reflect heat, thereby producing tender crusts. If you'll be using glassware, make sure to lower the recipe's required temperature by 25°F.

  • Cake and cookie recipes need a "pre-heated oven". This means setting the oven at 375°F for 10 to 15 minutes before beginning to bake. (Remember to place oven racks first in the desired position before heating the oven, so you don't risk scorching your finger with the re-arranging).

  • The first test of fire for a greenhorn is to prevent the cookie dough from sticking to the baking sheet. No problem --- simply grease sheets using vegetables shortening, non-stick vegetable spray or unsalted butter/margarine. Take care not to overdo the greasing, or the cookie will over-brown.

    Better yet, line baking sheets, aluminum foil for evenly baked and deliciously browned cookies. Grease foil if the recipe calls for a greased pan.

  • For baking cakes, the secret is to grease and flour the sides of the pan and line with wax paper before you pour in the batter and start to bake. After baking, the wax paper (and your cake) won't stick to the pan. Gently peel off wax paper from the cake while it is still warm.

  • All oven have those infamous hot spots that create uneven baking. counteract hotspot by rotating baking pans or cookie sheets front to back and top to bottom halfway through the baking process. For cakes, move pans from side to side only after the first 20 minutes of baking, otherwise, the cake will not rise properly.

  • Don't rush the cake's slow-but-sure pace needed to bake a cake. Never open the oven door during the first 15 minutes of baking time. A sudden gush of outside air abrupt temperature changes will cause the cake to collapse. Only after 15 minutes can you gently open the door to rotate the pans.

  • To prevent bulges at the center of your cake, try covering it highly with aluminum foil throughout the baking time. Remove the foil during the final 15 minutes of baking and see how the top turns flat and golden. Cover cake with aluminum foil (formed like a tent) when its browning too fast.

  • Here's a fast tip: line the oven floor with aluminum foil to save time, effort and energy when it's cleaning time. (Word of caution --- check for vents and make sure you don't cover any or you could drastically throw the temperature off). The next time you bake, you can tidy up in half the time.

Click for more tips 

September 24, 2017

  User Name


Forgot Password?
< September 2017 >
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30


    Cooking Problems? Do you need an expert?    Then,

    Masflex Logo


    Partner Logos

    home | whatsnew | about us | contact us | advertise
    calendar of events | articles | tips | contests
    contributor's page | chat room | cook your own dish

    Best viewed at 800 x 600 resolution
    using Netscape 6.0 or IE 5.01 and higher
    Copyright © 2001 All rights reserved
    Designed and Maintained by:
    Web dot com website development Phils., Inc.