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10
calls for vital wheat gluten, we recommend
that it be used for best results.
• For 100% whole-wheat bread, use
1½ teaspoons vital wheat gluten per
cup of our.
• Many bread recipes have a “range”
amount of our – start by using the lower
end of the range, then add more our as
needed to produce a smooth, not sticky,
dough.
• Using too much liquid, or baking on a
humid day, can cause your bread to fall or
wrinkle on top.
• An instant-read thermometer is helpful to
have on hand when making bread. It can
be used to measure the temperature of
the liquid for proong yeast and for
taking the internal temperature of the
baked bread.
• Liquid for proong yeast should be
between 105°F and 110°F (40°C-43°C).
• Finished bread should have an internal
temperature between 190°F and 210°F
(87°C-98°C).
CAKE BAKING
• Have all ingredients and mixing bowls at
room temperature. Room temperature
ingredients incorporate and blend more
easily.
• Fill pans immediately after mixing.
• Bake immediately after lling pans.
• Check for doneness at the beginning of
the time range given.
• Cool cakes in pans until cool to touch,
then remove from pans to completely cool
on a wire rack after baking.
• An offset spatula will make spreading
frosting easier than a knife or regular
spatula.
EGG WHITES
• Egg whites at room temperature are best
for whipping. Bring to room temperature
safely by placing uncracked eggs in a
bowl of warm water for 10 to 15 minutes.
• Add a small amount of acid, such as
cream of tartar, lemon juice or vinegar,
when whipping egg whites to stabilize
them and allow them to reach their
optimum volume and stiffness. Use
1
⁄
8
teaspoon cream of tartar per large egg
white – or 1 teaspoon cream of tartar per
cup of egg whites (8 to 10 large).
• The time required to whip egg whites
will vary with the temperature of the
egg whites, age of egg whites, and
temperature/humidity of the kitchen.
Keep a close watch while whipping
egg whites.
• In humid or damp weather, you may not
get the volume of whipped egg whites
that you do in drier, warmer weather.
• Place room temperature egg whites in
clean, dry mixing bowl. Attach clean, dry
chef’s whisk. Start whipping egg whites
on Speed 1 and gradually increase to
Speed 6 until foamy, then gradually
increase to Speed 12. If egg whites are
beaten too rapidly in the beginning, their
structure will not be as stable and strong,
and they will not reach the volume that
they should when completely beaten.
Overbeaten egg whites will also separate
or deate in a meringue topping.
• Timing is important when adding sugar
to egg whites. Add sugar slowly and
gradually to the whipped egg whites once
they start to foam. Always add sugar in
a slow, steady stream along side of bowl
while egg whites are being whipped – do
not add sugar directly to the center of the
bowl on top of beaten egg whites; doing
this may cause them to deate.
• When whipping egg whites, they will at
rst appear foamy or frothy. Then they
will become stiffer and start to hold their
shape. Next, soft peaks will form – at this
point, the tips of the peaks fall when the
whisk is lifted up. Soft peaks are often
required for mousses or soufés. The
next stage is medium to stiff peaks – the
whites will appear dry, the peaks will
hold their shape and the whites will be
shiny. This is used for recipes such as
meringues. The nal stage is stiff and dry.
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