10 Baking Basics to Make You a Pastry Pro

Use grade A large eggs for most baking recipes unless otherwise specified. USDA eggs of this grade are about 2 ounces each. Be sure to note if a recipe requires eggs to be brought to room temperature before using. In general, eggs should be brought to room temperature before adding to cake batter to achieve maximum volume, prevent butter from seizing (that means re-solidifying) and create a smooth even batter. It takes 15-20 minutes for eggs to reach room temperature, or they can be placed in a bowl of hot (not boiling) water for 5-10 minutes.

Attitudes are shifting as American home bakers are discovering the ease and efficiency of using a scale. If given a choice between volume measures (cups) or weighing flour, the latter is the most accurate way to measure. Depending on how tightly a measuring cup is packed, you could end up with more flour than needed. Most modern cookbooks will have gram and ounce measures listed in their instructions, but on average one cup of flour weighs 120 grams. If you don’t have a scale or aren’t keen to buy one, the best way to measure flour is to spoon it into a measuring cup until overflowing, then sweep the excess off with a butter knife until level. This ensures that the flour isn’t packed too tightly in the cup and your end result will be light and fluffy.

Wet ingredients such as milk, water and oil should be poured into a clear measuring cup made for liquids. These cups usually have a handle and a pour spout, and come in 1, 2, 4 and 8 cup capacities. The 4-cup measure is a good all-purpose size and suits most baking needs. Choose a heatproof glass variety. When measuring, pour the wet ingredient in and judge the measurement at eye level on the counter top, not from above.

Use the highest quality butter possible when you bake. Unsalted butter is used in most baking recipes unless otherwise noted. Many recipes call for butter to be softened. This can be done by letting butter stand at room temperature for 15-25 minutes. If you’re in a hurry, take a stick of butter directly from the refrigerator and place it unwrapped in a microwave-safe dish; heat for 10-20 seconds. The butter should still be slightly cold and hold an indention when a finger is pressed into its surface.