General Discussion

C A K E & Oven Help

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General Discussion

C A K E & Oven Help

sailorbuoy | Feb 16, 2004 01:23 AM

Some help for ovens and those things that go in there:

for ovens that seem off kilter in their calibration, practice what professional bakers do and rotate what you're baking. So if the cookies are supposed to be done in 8 minutes, rotate the pan 180 degrees and switch shelves. This helps to locate 'hot spots' (you can literally see the cookies that are darkening fastest{especially the bottoms}) and also lets you know if things are cooking faster or slower than they are supposed to.
If your oven runs hot bake things that are supposed to be 350 at 325. Also when an oven is heating up and trying to get up to temperature it will output a lot of heat.
For this problem and the calibration one I have put bricks on my oven "floor", not covering up any vents/holes. I mean regular red bricks, not cooking-store ones. What happens is that it takes a little while longer to get the oven up to temp. but when it does it will keep it's temperature better so that if you need to keep opening the door to have a looksee then things will be protected.
It is always a good idea to sift any sort of flour for cakes at least once. I have worked for some who swear by triple sifting. Generally when cakes are dense though, {no crumb etc} it is because of dead leaveners, butter and sugar being cold and/or not creamed until light and fuffy, eggs too cold.
The best biscuit flour is soft wheat like White Lily from the South.
--shuna

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