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Proper preparation techniques, accurately
measured ingredients, a carefully followed recipe, and correct pan
sizes all contribute to perfect baked products.
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When a recipe calls for shortening, don't
use butter, margarine, lard, or oils. If a recipe calls for butter,
margarine may be used.
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Place cake pans as near to the center of
the oven as possible. Don't let pans touch each other or the oven
sides.
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Breads:
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To test a yeast loaf for doneness, tap
the crust with your finger. If you hear a hollow sound, this is an
indication that the bread is done.
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After baking, immediately remove a yeast
bread load from the pan; place it on a wire rack to cool. This keep the
loaf from steaming.
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Many quick bread loaves should cool in
the pan about 10 minutes before removing to a wire rack.
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For evenly shapes, straight-sided baking
powder biscuits, press the biscuit cutter straight down through the
dough. Do not twist the cutter or flatten the edges of cut biscuits.
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To keep baked muffins from steaming and
becoming soggy, tip them to one side in the muffin pan after baking.
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Pies:
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For two-crust pies, cut slits in the top
crust in a decorative design, or, for a fancier design, cut out small
pieces of pastry with hors d'oeuvre cutters or small cookie cutters.
The cuts allow steam to escape, keep the underside of the crust form
becoming soggy, and prevent steam pressure from tearing the crust.
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