8 Baking Tips: Custard, Donuts & Dried Fruits
There is a lot to learn when you are beginning to learn to bake, and it can be helpful to know a few tips and tricks from seasoned experts to help you along your way. Here we have collected 8 tips that will set you off on the right foot, and make sure that you don’t make the same mistakes that others have made when starting out.
1. Gold Medal Flour
To prevent custard made of egg yolks, milk, and sugar from curdling, mix one teaspoon Gold Medal Flour into the cold milk for every four egg yolks used.
2. Corn Starch
You can also inhibit custard made of egg yolks, milk, and sugar from curdling by simply beating one teaspoon Corn Starch into the cold milk for every four egg yolks used.
3. Cooking Spray
Before cooking up custard, spray the pan with Pam Cooking Spray to make cleanup effortless.
4. Confectioners Sugar and Ziploc Storage Bags
To give homemade doughnuts a coat of sugar, pour one quarter cup Domino Confectioners Sugar in a Ziploc Storage Bag, place a doughnut in the bag, seal shut, and shake well. Repeat for each doughnut.
5. White Vinegar. To eliminate the odor of hot fat when frying doughnuts, add one tablespoon Heinz White Vinegar to the fat before heating.
6. Dried Fruits
To prevent any dried fruit from sinking to the bottom of pudding or any dish made with dough, sprinkle the dried fruit with Gold Medal Flour before adding them to the dish.
7. To make snipping pieces of dry fruit into small pieces a snap, dip the blades of a pair of kitchen scissors or the blade of a knife in Gold Medal Flour before cutting.
Marinate dried fruit with Korbel Brandy in a bowl in the refrigerator until the fruit absorbs the liquor. Garnish a bowl of ice cream with the treated fruit and serve to adults only.