How to make Cake flour using All-Purpose flour?
Cake flour can be made using all-purpose flour. To make:
~ 2 cups: 1 3/4 cups all-purpose flour mixed with 1/4 cup cornstarch
~ 1 cup: 2 Tbsp of cornstarch & rest cup fill with all-purpose flour
~ 1/2 cup: 1 Tbsp of cornstarch & rest cup fill with all-purpose flour
Be sure to sift at least 2 times.
How to cut clean pieces of cake without smear?
~ To cut clean layers of cake, dip knife in hot water, pat it dry and cut the cake
~ To smooth out buttercream on the cake, heat the spatula under hot water
How not to cry when cutting onion?
Cut onion without cutting the root (end).
How to make Self-rising flour using All-Purpose flour?
In a bowl combine:
~ 1 cup all-purpose flour ~ 1/2 tsp salt ~ 1 1/2 tsp baking powder
In a bowl combine:
~ 1 cup all-purpose flour ~ 1/2 tsp salt ~ 1 tsp baking powder ~ 1/4 tsp baking soda
How to get room temp. eggs fast?
Get room temperature eggs by submerging refrigerated eggs in warm water for 3 minutes.
How to avoid a leaky tart?
Brush egg wash first to seal edges, then put fruit on top and bake.
How to soften the butter? (stick of butter)
Soften a stick of butter quickly with a heated glass. Pour boiling water into a glass to heat it up. Then, pour out the water and place the hot glass over the stick of butter. The butter will be softened within minutes without it completely melting.
How to check if an egg is fresh?
Place an egg in the water, if the egg is fresh it will sink, if it floats then is spoiled.
How to measure 1/2 egg?
Beat the egg with fork and take out 2 Tbsp – what’s left in the bowl will be 1/2 egg.
What is… ?
Gelatin and Agar-Agar
Agar is similar to gelatin, but made of cooked and pressed algae – great for vegetarians! Agar (kanten) is flavorless, odorless; available flaked, powdered, and in bars. When flaked or in bars, use a coffee grinder or food processor to make it into powder form.
Gelatin needs to be refrigerated to set while agar sets in about an hour at room temp. Agar needs to be headed to dissolve properly. Powdered gelatin and sheets should be dissolved in cold water. Gelatin cannot be boiled, as it will lose its efficacy.
To make agar:
~ add water (liquid/fruit puree) and agar powder in a pot
~ whisk together and bring it to boil over medium heat
~ after the mixture has boiled and agar is dissolved,
~ (add sugar now, if the recipe requires it) and simmer on low heat until thickened (about 3-5 min)
~ It’s important to keep liquids hot and keep it on heat until the last moment. Agar begins to set at 104-113F. No need to grease, line or oil the mold.
To make gelatin:
~ in a wide dish place cold water
~ sprinkle gelatin over it
~ let it sit to bloom for about 10 min.
~ then hit it slightly to liquefy it
Certain tropical fruits such as mango, pineapple, lemon, oranges, fresh figs, peaches, strawberries, papaya, kiwi have an enzyme called bromelin, which can prevent gelatin from setting. Therefore, they need to be heated up completely. Cooking is not needed with canned fruits.
1 packet gelatin (7g) – will set 2 cups of liquid
3-1/2 sheets of 3×5” = 1 packet gelatin (7g)
1 tsp gelatin = 1 tsp agar powder (2 g) – this sets 1 cup of liquid
1 tsp agar powder = 1 Tbsp agar flakes = 1/2 agar bar