BAKING CAKES, PASTRIES AND BREADS
NOT SO NICE BUT FUNNY, BAKING TRAGEDIES IN THE KITCHEN... plus free recipes.....to come
more to come.......
OKAY, SO I KINDA LIKE BAKING AND WHEN SOMEONE ASKS ME HOW I STARTED, I ASK MYSELF AND THE ANSWER ALWAYS IS SOMETHING I DO NOT WANT TO TELL. SSSHHHH. I KEEP IT TO MYSELF BECAUSE IT IS SO ....ANYWAY, SINCE I CAN ALWAYS ERASE THIS, I USED TO COLLECT JUST PICTURES OF BAKED GOODIES.
REALLY? I DIDN'T WANT TO BAKE THEM AT ALL. I JUST WANTED TO LOOK AT THE PRETTY PICTURES, WHEN I AM BORED, I WOULD SIT ON A CHAIR, LOOK AT THE COVER FIRST, THEN WORK MY WAY UP TO THE LAST PAGE. THEN I AM DONE. PROOF? THERE IS A WALL IN MY ROOM WHERE MY COLLECTION OF BREAD AND BAKED GOODS ARE PASTED UP UNTIL NOW. IN FACT, I AM STARING AT THEM RIGHT THIS VERY MINUTE.
NEVER THOUGHT MY FINGERS WOULD JUMP FROM A PAGE TO AN OVEN. NEVER WANTED TO AT ALL.
BUT THEN MY BROTHER IN NEW JERSEY PROBABLY HAD A SIXTH SENSE AND WAS WORRIED SO HE SENT ME A SUNSET COOKIE BOOK. BOY, THE PICTURES IN THIS BOOK ARE MARVELLOUSLY TANTALIZING. THE FOLLOWING DAY, I BOUGHT BUTTER, FLOUR, EVERYTHING THAT THE BOOK SAID. SO HERE'S HOW I STARTED, YES, WITH COOKIES.
THE FIRST BATCH WAS FINE. THE SECOND ONE DIDN'T TURN OUT WELL. THE COOKIE SPREAD, MEANING IT LOOKED LIKE A PANCAKE LENGUA DE GATO HALF BREED. I HAD TO SCRAPE THE COOKIE OFF THE BAKING SHEETS, SOME WENT AS WIDE AS MY "SYANSE" AND SO I DIDN'T REALLY HAD FUN WITH IT. I DIDN'T KNOW WHAT WAS WRONG, AGAIN. THERE WERE DAYS WHEN THE COOKIES WOULD COME OUT LOOKING SO WELL BUT WHEN YOU BITE INTO THEM, YOUR DENTURES WILL GET KNOCKED OFF. WHEN I MADE BAKING COOKIES SERIOUSLY, I HAD TO CONVERT THEM INTO GRAMS, THEN TO BAKER'S PERCENT SO I CAN MAKE BATCH AFTER BATCH OF COOKIES TO SELL.
THE SUNSET BOOK THAT MY BROTHER GAVE ME
WHAT TO DO
** always be consistent, if you used all purpose flour in your first try, use the same flour again and make notes. use the freshest of ingredients, if the recipe calls for brown sugar, use brown sugar. WHY? Brown sugar has more moisture than refined/granulated sugar, adding more moisture or liquid to your cookie batter. result? your cookie will spread.
for a cookie baker, there will always be two problems. spreading, and not spreading at all. the first will take on the scenario i mentioned above, the cookie will spread like a thin pancake, and the second one will create a very hard cookie, dome top, dry and hard to eat.
**use a uniform sized scoop for molding your cookies.
**bake the same size at the same time, and buy a timer. every minute counts when you bake cookies.
**put 1 1/2 inch space in between cookie dough for even browning. for those with very limited 2 layer ovens, buy pachment papers so you can slide them on to your cookie sheet once they are done without wasting precious oven heat.
remember the space between them is necessary to enable the heat to circulate around the cookie batter creating even baking, you cannot will the cookie to do so by squeezing them together. that is just the way it is.
WHAT NOT TO DO
** never be too overly confident and substitute without jotting down what it is your replacing and with what. when you use shortening in place of margarine, there is bound to be a serious consequence, when you use 100% third class instead of all purpose flour, it will also have an effect in the finished product.
FOR COOKIE RECIPES GO TO http://cecilqv.googlepages.com