Tips & Tricks

How to Freeze Bread/Buns/Pastries

I've been asked this question many times, so figured it would be good to have it on the discussion board.

You can freeze most of your dough products like Chicken Bread, Savoury Croissants, Oven Fold overs, Triangle Buns, Meatpies, Chicken pies, Kabab buns etc etc

This is how you do it.

Bake the item, but for about three-quarters of the time specified in the recipe and without applying the egg wash (beaten egg that is brushed on the top of the bread for extra color). Remove and set aside to cool completely. You can keep it covered during this time.

How to test Baking Powder and Baking Soda for Freshness

Baking powder and baking soda are pantry ingredients that don’t always have a high turnover. If you bake irregularly, chances are good that you’ll have that box of baking soda on the shelf for a very long time. Even if you bake regularly, it takes a while for a container of baking powder to get used up – not to mention that it is easy to lose a partially used container in the back of a crowded pantry.

How To Make Cake Flour & Self-Rising Flour

How to Turn All-Purpose Flour into Cake Flour

Step 1: Measure out the all-purpose flour that you’ll need for your recipe.

Step 2: For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.

Step 3: Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch

Getting Perfectly Whipped Egg-Whites

To choose a bowl for beating egg whites - an unlined copper bowl is ideal because it will make the whites stronger so that they can rise for a longer periods of time in the oven before they dry out and set. If you don't have a copper bowl, use a glass or metal bowl. Avoid using plastic bowls, which are more porous and tend to retain a greasy film that can prevent egg whites from achieving full volume. Aluminum bowls should also be avoided because they will react with any acid added to the whites and turn them gray.

Cake Mistakes...Find Out Why

Here's a list of very common 'Cake Mistakes' and their causes. Below I have added a list of tips to prevent these mistakes from recurring:

1. Cakes that Sink/Fall in the Middle

Homemade Mayonnaise

Mayonnaise is one of the many foods that is referred to as an emulsion. An emulsion is a combination of two unlike components. According to Julia Child, mayonnaise is also something every cook must confidently and rapidly whip up on command with nary a qualm, because it is one of the elemental cookery procedures.

How to Get Soft Breads/Buns

I've been asked a few times what causes some people's breads/buns to harden when baked. Here are a few tips that might be of some help inshaAllah.

Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough. So inshaAllah next time when you knead the dough, follow these tips:

How to make Sour Cream

You will need:

1 cup heavy cream

1/4 cup sour cream or buttermilk

Instructions

How to Make Desiccated Coconut

Desiccated coconut is used commonly in various industries like confectionery and bakery products, frozen foods, food service and consumer products. Desiccated coconut is a coconut product that is prepared and preserved by removing the natural moisture in the coconut fruit. Desiccated coconut usually contains about 3% of moisture. Desiccated coconut is produced from the white part of fresh, mature coconut kernel. The white part is disintegrated or shredded into desired sizes such as flakes, granules, chips or shreds. Then it is dried in hot air at 50-55 degree centigrade.

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