Page 1 - YC Cooking School

The Art of Baking

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Ten golden rules of baking

1. Read the recipe
This sounds oh-so-elementary but it can make a world of difference. Prepare
well so that there’s no stop–starting or mad dashing to the shops for something
you don’t have when you’re in the middle of the recipe.
2. Weighing and measuring
Precise weighing and measuring of ingredients in baking is vital. Stick to the

recipe and don’t cut corners.
3. Get in line
Lay all your utensils and ingredients out before you start baking so that you can
run a slick assembly line from the mixing bowl to the oven and, most
importantly, to your plate and fork. At this point it's also a good idea to make
sure that your hands and work surfaces are clean.
4. Go for gold
Use the best ingredients that you can afford. Quality ingredients will greatly
enhance the quality of the final product.
5. Hot or cold?

Ovens are like people. Well, not exactly, but they do all have their own quirks
and foibles and they can be either ‘hot or cold’. If you think your oven might be
over-reading (hot) or under-reading (cold), use an oven thermometer to ensure
accuracy. Also, remember to take extra care when you're working with a hot
oven. Always use oven gloves or a tea towel when transporting hot tins or trays.
6. Prepare your baking tins or trays properly
If the recipe instructs you to grease and flour, or grease and line, then go for it.
Scraping cake off the bottom of your baking pan is no fun.

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