Tip #1:
Measure
the Ingredients Properly.
Measure flour by the spoon-and sweep method. This method is becoming a common
low-fat technique and many food magazines, such as Cooking Light, use it. Flour
settles, and can compact itself in its bag in the long journey from the mill to
the grocer to your home. In order to give your baked goods a nice, light crumb,
the flour must be aerated. The best place to start is when the flour is
measured. If you measure the flour with the scoop-and sweep method (by dipping
the cup into the bag and sweeping the excess flour off the top with a knife),
you will be baking with compacted flour, and you could end up with a dense, dry
baked good. To measure by the spoon-and sweep method, place the dry
measuring cup on a plate or piece of waxed paper (to catch the excess flour).
Using a large spoon, stir the flour in the bag or container, and lightly spoon
it into the cup until it overflows. Do not pack the flour in the cup. Using a
knife (or even you finger), sweep off the excess flour so it is level with the
top of the cup.
Tip #2:
Use Certain Equipment. To reduce sticking,
always use nonstick pans and muffin tins sprayed with canola or vegetable oil
spray. Low-fat batters especially stick to the surfaces of regular baking pans
without a nonstick lining. In that case, generously spray with oil. Do not use
disposable aluminum foil pans, which absorb the oven heat unevenly and have hot
spots. To be sure that your cake unmolds easily from the pan, optionally line
the bottom of a nonstick pan with a piece of waxed or parchment paper.
Generally, I don't recommend paper muffin liners, as some batters stick to them
no matter what you do. If you use them, spray the insides of the liners with
oil. If your cookie sheets don't have a non-stick coating, generously spray or
line the pans with waxed paper or baking parchment (no need to spray the
parchment paper). I prefer ovenproof glass pie plates. They distribute the heat
better than metal ones, and you can look underneath to see how the crust is
browning. I also prefer ovenproof glass pans for fruit-based desserts, but you
can use nonstick metal ones as well. Although glass manufacturers recommend
reducing the oven temperature by 25 degrees F when using their products, I never
do it, and my pies and fruit desserts always turn out fine. Generously spray any
ovenproof glass pans with oil.
Tip #3:
Do Not Overmix. Even though
healthy recipes
can be mixed by hand, I use
a KitchenAid
portable electric mixer to whip the liquid ingredients into a froth. Almost
everyone has one. (The volume of liquid ingredients is too shallow for the
beaters of a heavy-duty standing mixer to work properly.) Never use an electric
mixer to mix in the flour. It will overdevelop the gluten, and toughen the baked
good. Always stir in the flour with a spoon, just enough to moisten.
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday,
1999
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