Baking Cake Tips "M" - az cake recipes

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Baking Tips by letter:
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
AZ Cake Recipes -> Baking Tips -> "M" Cake Tips

Baking Cake Tips, "M"

Mango tips

Selecting and Preparing Mango.
Mangoes vary in color. This means that color is not an indicator of ripeness. Use these simple steps to select your mango. 1. A mango is mostly green with a slight reddish blush. 2. It is ripe when it gives slightly when gently squeezed. If it is too soft, it is overripe! 3. If the stem gives off a fruit aroma, it is ripe! (Unripe mangoes have no aroma.) 4. For a mango that will last for several days, select one with a firmer feel when squeezed. Mangoes will ripen at room temperature in about one week. Mangoes should not be refrigerated during the ripening process 5. To hurry up the ripening process, place the mango in a paper bag for a few days. When ripe, avoid sunlight or high humidity. Fully ripe mangoes can be stored in the fridge for up to a week. What you need to know for cubing a mango (hedgehog-style): Not only is it a dazzling way to display the mango and impress your friends and family, but cubing is also a clever way to prepare the fruit for your favorite recipe. Slice the mango lengthwise cutting just above the seed (this is the fibrous centre that runs down the middle of the fruit). Curve your knife around the seed and repeat on the other side. Score the fruit flesh in a crisscross pattern (forming cubes). Be sure not to cut all the way through to the skin of the peel. Repeat on the other half. The cubes can easily be spooned or peeled away by bending the peel backwards to look like a hedgehog (pressing on the skin side).
Measuring tips

About Measuring Ingredients.
Use metal or plastic dry measures for measuring dry ingredients and glass wet measures for measuring liquid ingredients.

Measuring Liquids.
Measure liquids such as water, milk, vegetable oil, honey or syrups in a clear glass or plastic liquid measuring cup that is placed on the counter. Bend down to check the amount at eye level. Use a rubber spatula to scrape out all the liquid. Tip: For easier removal of honey or molasses, grease or spray the cup or spoon first.

Measuring Small Amounts.
Use measuring spoons, not eating utensils, to measure small amounts. Don't guess. Use the exact measurements and level off spoons with a straight edge spatula or knife. For dry ingredients, dip the measuring spoon into the container until overflowing, then level off. For liquid ingredients, pour liquid until it reaches the top edge of the spoon. Measure over a separate cup or bowl so any extra does not fall into the mix.
Milk tips

Scalded Milk.
Place milk in a heavy-bottom pan over low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges. DO NOT BOIL. Remove from heat and use as directed in recipes.

Sweetened Condensed Milk.
Caramel Sauce For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. 1 (14 ounce) can sweetened condensed milk Oven Method Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth. Stovetop Method Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth. Microwave Method Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.
Mixing Cakes tips

About Mixing Cakes.
Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center. Have all ingredients at room temperature for best results. Cream butter and sugar until light and fluffy or as long as the recipe directs. Always sift flour, baking soda, baking powder and spices to avoid lumps. To speed up the softening of cold butter, slice and let stand for about 10 minutes. Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding. Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.