Rose Levy Beranbaum's 7 Tips to Make Any Baker Better

0205.jpg

If baking intimidates you, it is likely that you have not yet encountered one of Rose Levy Beranbaum's cookbooks. The baking maven has penned ten books that are prized for their meticulously tested recipes, and exacting, step-by-step methods that read as if Beranbaum herself was standing there with you at your kitchen counter, whisk in hand.

Her newest work, The Baking Bible, is a 500-page magnum opus that includes updated interpretations of some of her most classic recipes (like her orange glow chiffon cake) as well as entirely new pastries, cookies, breads, and pies. "I am always developing and tweaking recipes so things just naturally continue to evolve," she said.

Beranbaum did not grow up baking--her grandmother stored pots and pans in the oven--and did not begin baking until she left for college at the University of Vermont. But over the years, Beranbaum has become a bonafide expert of all things pastry. Lucky for us, she was willing to share some of her hard-earned trade secrets. Here are Beranbaum's 7 foolproof tips to make every baker--or aspiring baker--better.

Weigh dry ingredients. "So many people ask me why they should bother weighing flour and other dry ingredients when using measuring cups is 'good enough.' Well, my new mantra is 'measuring is fine for people who are content with half measure.' Weighing on a scale is not just more accurate, which yields more consistent results, it is more fun and there is less cleanup after."

Pay attention to the flour you are using. "This is something even professional bakers don't do, but is so important. Flour is the sole ingredient of baking, so you want to make sure you have the appropriate type for your recipe. For example, there are important differences between bleached and unbleached flour. People tend to assume that unbleached is always better, but some of the protein gets destroyed in the bleaching process, which makes it more tender - that is terrible for bread, but very good for some pastries."
02051.jpg

Calibrate your oven. "If your oven temperature is way off from what the dials say, it makes following a baking recipe very difficult. Invest in an oven thermometer that you can read without opening up your oven door, which immediately decreases the inside temperature by at least 25 degrees. If it is significantly off, you can have someone come and calibrate it for you."

Use the correct pan. "It is important to use whatever size pan the recipe indicates. Using a cake pan or pie plate that is too small or too big will impact the texture and appearance of the final dessert."

Don't over-bake cookies. "People tend to over-bake cookies, not realizing that they continue baking upon removal from the oven. It is best to take them out while still a little soft and let them sit on the cookie sheet for a few minutes until they firm up enough to transfer to racks to cool. If you want them to be crisper, simply return them to the cookie sheet and bake them a little longer--no harm done!"

Unmold with ease. "Bakers often have trouble removing cakes baked in fluted tube pans, especially the ones that have lots of little convolutions. I like to use Baker's Joy cooking spray, which contains oil and flour but no residual odor. After spraying it evenly into the pan, use a small pastry brush to ensure that it is evenly coated and there aren't any large blobs that could create bubbles in the top of the cake. When adding batter, start with 1 or 2 cups and use the back of a spatula to press it down and fill all the crevices - then add the rest of the batter."

Experiment, but wisely. "People think that baking is not as creative as cooking, but there is plenty of room for experimentation. With baking, however, it is important to change only one ingredient or technique at a time. That way, you know exactly what kind of difference it makes to a recipe."
自我介绍

shesmiled

Author:shesmiled
The wonderful things of the past, she has been in a river of time always flash scenery.

最新文章
最新留言
月份存档
类别
搜索栏
RSS链接
链接
加为博客好友

和此人成为博客好友

QR 编码
QR