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BrEaD BakiNg
• One ¼-ounce (7 g) packet of yeast equals
2¼ teaspoons (11.25 ml) yeast.
• Using milk in place of water will produce a
softer crust.
• After baking, you can soften the crust, if
desired, by rubbing it with unsalted butter
soon after removing it from the oven. This
prevents it from drying out too quickly.
• If a recipe calls for a specific type of flour,
use the flour recommended. If you do
not have bread flour, you can substitute
unbleached, all-purpose flour, but your
bread may not rise quite as much.
• Do not use “lite” or tub margarines for
bread baking – the first ingredient is often
water and they do not work well in any
baking.
• Vital gluten is the dried protein taken from
the flour by eliminating the starch. It is a
good dough conditioner or enhancement
for yeast breads, especially for whole
grain breads or when using all-purpose
flour. If a recipe specifically calls for vital
gluten, we recommend that it be used for
best results.
• For 100% whole wheat bread use 1½
teaspoons (7 ml) vital gluten per cup of
flour.
• Lite salt can be used if it has both
potassium chloride and sodium.
• Many bread recipes have a “range”
amount of flour – start by using the lower
end of the range, then add more flour as
needed to produce a smooth, not sticky
dough.
• Before measuring molasses or honey,
oil the measuring spoon to help it run
off better.
• To produce a higher loaf of bread, use
water that potatoes have been cooked in.
• Using too much liquid, or baking on a
humid day, can cause your bread to fall or
wrinkle on top.
cakE BakiNg
• Have all ingredients and mixing bowls at
room temperature (BUT when preparing
whipped cream as a topping, bowl, chef’s
whisk, and cream should be refrigerator-
cold). Room temperature ingredients
incorporate and blend more easily.
• Fill pans immediately after mixing.
• Bake immediately after filling pans.
• Check for doneness at the beginning of
the time range given.
• Cool cakes completely on a wire rack
after baking.
• Using an offset spatula will make
spreading frosting easier.
Egg Whites
Egg whites at room temperature are best
for whipping. Bring to temperature safely
by placing eggs in a bowl of warm water for
10 to 15 minutes.
Add a small amount of acid such as cream
of tartar, lemon juice or vinegar when
whipping egg whites to stabilize them and
allow them to reach their optimum volume
and stiffness. Use
1
⁄
8
teaspoon (0.5 ml)
cream of tartar per large egg white – or
1 teaspoon (5 ml) cream of tartar per cup
of egg whites (8 to 10 large).
The time required to whip egg whites
will vary with the temperature of the
egg whites, age of egg whites, and
temperature/humidity of the kitchen. Keep
a close watch while whipping egg whites.
In humid or damp weather, you may not get
the volume of whipped egg whites that you
do in drier, warmer weather.
Place the room temperature egg whites
in the clean, dry mixing bowl. Attach the
clean, dry chef’s whisk. Start whipping the
egg whites and gradually increase to speed
6 until foamy, and then gradually increase
to speed 12. If egg whites are beaten too
rapidly in the beginning, their structure
will not be as stable and strong, and they
will not reach the volume that they should
when completely beaten. Over-beaten
egg whites will also separate or weep in a
meringue topping.
When adding sugar to egg whites timing
is important. If adding less than ¼ cup
(50 ml), add it in the beginning at the raw
white stage. For larger amounts, add sugar
slowly and gradually to the whipped egg
whites after they reach soft peak stage.
Always add sugar in a slow steady stream
while egg whites are being whipped – do
not add sugar directly to the centre of the
bowl on top of beaten egg whites; doing
this may cause them to deflate.
When whipping egg whites, they will at
first appear foamy or frothy. Then they
will become stiffer and start to hold their
shape. Next, soft peaks will form – this is
when the tips of the peaks fall when the
whisk is lifted up – soft peaks are often
required for mousses or soufflés. The next
stage is almost stiff to stiff peaks. This is
used for recipes such as meringues – the
whites will appear dry, the peaks will hold
their shape, and the whites will be shiny.
The final stage is stiff and dry. The whites
will not be uniformly white, but will appear
speckled, and they will no longer be shiny
in appearance.
Beaten egg whites should be used
immediately after beating them. If they wait
for longer than 5 minutes, they will begin to
deflate and lose volume and structure. Egg
whites beaten with sugar or cream of tartar
are more stable and will last a little longer.
sanitizing Egg Whites
Take care when adding raw egg whites to
recipes that are not cooked or baked as
there is a chance they may carry harm-
ful bacteria. If you have a recipe that calls
for raw egg whites, you may wish to use
powdered egg whites or “sanitize” the egg
whites by doing the following: Place the egg
whites, 2 tablespoons (30 ml) of the granu-
lated sugar from your recipe,
2 tablespoons (30 ml) water, and a pinch
of cream of tartar in the Cuisinart
™
mixing
bowl and stir until smooth. Place over the
pan of simmering water and stir constantly
with a spotlessly clean rubber spatula until
the mixture registers 160°F (70°C) on an
instant- read thermometer – start checking
the temperature after about a minute of stir-
ring. When the egg white mixture registers
160°F (70°C), dry off the bottom of the bowl
and place on the Cuisinart
™
stand mixer.
Insert the chef’s whisk. Continue as direct-
ed in your recipe.
WhiPPiNg crEaM
The difference between heavy cream and
whipping cream is the butterfat content.
The higher the butterfat content, the
more stable the whipped cream. Heavy
cream has a higher butterfat content than
whipping cream does. Light cream may
also be whipped, but will not last as long.
Creams that are not ultra-pasteurized are
best for whipping.
The yield of cream generally doubles in
volume. To make 2 cups (500 ml) of softly
whipped cream, pour 1 cup (250 ml) of
heavy/whipping cream into the well-chilled
mixing bowl. Starting on speed 1 and
increasing to speed 10 or 12, whip until it
just begins to hold its shape. Add about
½ teaspoon (2 ml) pure vanilla or other pure
flavoured extract and 1 to 2 tablespoons
(15 ml to 30 ml) granulated or superfine
sugar. Whip until the cream holds soft,
floppy peaks.
To make whipped cream
• Start with well-chilled cream, mixing bowl
and chef’s whisk (place bowl and whisk
in freezer for at least 15 minutes before
making whipped cream). The room should
not be too hot.
• Whip cream on low speeds until small
bubbles foam – this will take about 30
seconds.
• Gradually increase to speed 6 and
continue beating until the whisk leaves a
trail.
• If you are making a sweetened, flavoured
whipped cream, begin to slowly add
the sugar and flavourings as the cream
becomes soft and billowy in appearance.
• Increase to speed 8 or 10 – but do not
look away – it takes just seconds for
cream to go from smooth and creamy
whipped cream to whipped cream with
grainy bits of butter forming.
• Stop whipping cream when it has
doubled in volume – it should be smooth,
creamy and thick, forming either soft (for
garnishing desserts, folding into desserts)
or stiff (for topping cakes, desserts,
piping decoratively) peaks.
• Unless stabilized, whipped cream should
be served immediately.
