HINTS & TIPS
Warm area for rising
• Yeast, either when sponging or in the
dough, requires warmth to rise.
• To create a 'warm area' for dough to rise,
place baking tray over a bowl of fairly
warm water, place prepared dough item
on baking tray, cover loosely with lightly
greased thicker-style plastic wrap or a
tea towel. Ensure kitchen is warm and
free of drafts. Allow the dough to rise
until doubled in size.
• Alternatively, place the dough into a
greased bowl, cover with plastic wrap
and place in an oven. Fill a medium/large
bowl with hot water and place next to the
dough. Close the oven door and allow to
rise. The heat and moisture creates and
ideal environment to proof the dough.
FOR BETTER BAKING
• Check the ingredients and read the
recipe before starting to bake.
• Weigh and measure ingredients correctly.
• Variations may occur in raw ingredients
used so adjust other ingredients and
baking times if required.
• Preheat oven before starting recipe
preparation, this will ensure the correct
temperature is achieved before baking
• Temperatures and cooking times
may vary with some ovens so adjust
accordingly. If using a fan forced
oven (convection oven) reduce the
temperatures in the recipes by
• When mixing, start the mixer at a lower
speed then gradually increase to the
recommended speed in the recipe
especially when adding dry ingredients.
• Ensure wire whip and mixing bowl are
clean and free of fats when whipping egg
whites as these will impede aeration.
• Instead of greasing baking pans or trays,
line with baking paper or parchment
paper where appropriate. However, a
little light greasing in pans will keep the
paper in place.
• Pre-warm a measuring spoon in hot
water for easy measuring of golden syrup
• Butter should be softened at room
temperature to make creaming butter
and sugar easier.
• Keep surfaces and ingredients chilled
when making, handling or rolling out
pastry. Butter for pastry making should
be kept refrigerated.
• Avoid stretching pastry when rolling
out as it will shrink when baking. Use
light, even strokes in one direction and
avoid pressing down hard on the rolling
pin. Where possible, rest pastry in the
refrigerator before baking.
• Eggs should be at room temperature to
give better volume when whipping. Break
eggs individually into another container
before adding to other ingredients to
avoid potential spoilage.
• Separate egg whites carefully to avoid
inclusion of egg yolks. Egg yolks contain
fat and will prevent successful whipping
of egg whites.
BEM800XL_IB_v10.indd 26 19/11/09 3:16 PM