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9
white prevents the white from whipping
properly.
• Scraping the entire bowl – sides, bottom
and paddle over the course of mixing and
adding new ingredients – ensures even
incorporation of ingredients and overall
best results. The more you scrape the
bowl, the better.
• For whipping egg whites, both the mixing
bowl and chef’s whisk must be spotlessly
clean and dry. Any trace of fat/oil will
prevent the egg whites from whipping
properly.
• To check the freshness of eggs, place
them in a bowl of warm water – if they
oat, they are not fresh. This is most
important when using for whipping egg
whites. The fresher the eggs, the more
stable the foam.
• To melt chocolate for a recipe, put
chopped chocolate in a double boiler
insert or larger bowl over a pan of barely
simmering water. The water should not
boil, nor should it touch the bottom of the
double boiler insert or bowl. If it does, this
could cause the chocolate to “seize” and
you will not be able to use it in your recipe.
• Always test yeast for freshness before
using it in a recipe. Sprinkle a little over
warm (105°F–110°F [40°C-43°C]) water
and add a pinch of sugar or our from
the recipe. If it does not become foamy/
bubbly in 5 to 10 minutes, the yeast may
be “dead.” Start over with fresh yeast
from a new package.
COOKIE BAKING
• Use an ice cream scoop to measure out
cookie dough – this keeps the cookies
evenly shaped and uniform in size. We
recommend ice cream scoops in several
sizes – #40, #50 and #60, as well as a
larger one (about ¹⁄
³
to ½ cup) for jumbo
cookies. Ice cream scoops are also good
for lling mufn tins. Use a #16 ice cream
scoop to make mufns or meatballs.
• To better maintain cookie shapes, put
scoops of cookie dough onto sheets of
waxed paper or plastic wrap on a tray
and chill before baking. This will keep the
cookie dough from spreading too much
and will maintain a nice round cookie.
If rolling and cutting cookie dough, always
chill cut cookie dough prior to baking to
be sure the cookies keep their shape.
Most cookie dough can be refrigerated
for 2 to 3 days prior to baking – be sure to
wrap well.
• Cookie dough may also be frozen. Shape
into individual cookies, double wrap and
freeze for up to 3 months. Thaw before
baking.
•
Line baking sheets with parchment paper
for easy release and easy cleanup.
• Let cookies rest on sheets for 2 to
3 minutes before removing them to a wire
rack to cool. This keeps cookies from
wrinkling, crumbling or breaking.
• Cookies must cool completely before
being put into storage containers to
ensure they don’t get soggy or misshapen.
BREAD BAKING
• One ¼-ounce packet of yeast equals
2¼ teaspoons yeast.
• Using milk in place of water will produce a
softer crust.
• After baking, you can soften the crust, if
desired, by rubbing it with unsalted butter
soon after removing it from the oven.
This prevents crust from drying out quickly.
• If a recipe calls for a specic type of our,
use the our recommended. If you do
not have bread our, you can substitute
unbleached, all-purpose our, but your
bread may not rise quite as much.
• Do not use “lite” or tub margarines
for bread baking – they have different
structures and do not work as well in
baking.
• Vital wheat gluten is the dried protein
taken from the our by eliminating the
starch. It is a good dough conditioner or
enhancement for yeast breads, especially
for whole-grain breads or when using
all-purpose our. If a recipe specically
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