How do you know if your oven is acting as it needs to? (The solution would possibly lie in a batch of scones!) How do you turn undeniable flour into self-elevating flour? How do you get a crisp – no longer soggy – pastry bottom on a pie?
Lyndey Milan knows – and loves – baking. The popular TV host and creator has been helping domestic chefs discover the thrill of cooking for years, and alongside the way, she’s gathered a wealth of knowledge. In Lyndey Milan’s Baking Secrets (weeknights 6 pm on SBS Food from sixteen June), she shares amazing recipes, from maple-glazed baked doughnuts to ideal pies, and super baking recommendation too.
Here’s our spherical-up of 11 of the best baking recommendations from this domestic-cook dinner hero:
Bake scones to test your oven temperature
“Your oven… it’s were given delight of the region for your kitchen, but do you genuinely realize it and are you getting the fine out of it?” Milan asks in Baking Secrets, earlier than sharing some hints and hints. “First of all, in case you’re making cupcakes or desserts or desserts, constantly positioned it inside the center shelf. My mum usually said make certain the lowest is proper inside the middle. If you’re making pies or bread, positioned it on the lowest shelf due to the fact you want a nice crisp base – unless the recipe says in any other case. But, first-rate of all, you could do what I do, I actually have an oven thermometer that I keep in my oven. So whenever I preheat it, I can see if it’s the right temperature. But in case you haven’t got one of those, make up a batch of scones – first-rate issue to do anyway! If they prepare dinner at 220 levels in less than 12 mins, your oven is way too warm. And if they take longer than 15-20, then it’s too cold. So you can regulate your oven up or down.” (Try Milan’s caramelized pear scones, from Episode 6 of Baking Secrets.)
Oh no, I’ve run out of ….
Ever long past to bake and determined you’re out of caster sugar, or icing sugar? “I like to apply caster sugar in cakes as it dissolves better and makes it definitely light and fluffy. If you – like me – have ever been stuck without caster sugar… allow me to show you what you could do,” Milan says as she demonstrates the solution in Baking Secrets. “We will tip a few everyday sugars into the meals processor and blitz it to make caster sugar. In a powerful system, it doesn’t take long. Now, if you really need some icing sugar, just keep going.”
And in case you’ve got your heart set on making a cake and also you’re out of self-elevating flour, right here’s the system for making your very own. Take a cup of simple flour, put in two teaspoons of baking powder, then sift them together. Milan also has a tip for figuring out that is which. “Has this ever took place to you? You’ve taken your flour out of the cupboard and then you definitely don’t realize which one’s plain and which one’s self-raising. You may want to flavor them because the self-elevating flour will taste a little bit saltier and it additionally doesn’t clump together like plain flour. But there’s a notable check that you may do,” Milan says. Mix a bit of every flour with a few simple white kinds of vinegar, in separate cups. “The one that is self-elevating will just foam a bit bit.”