#cupcake hour cookie tips

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Dust rolling pin and smooth surface with flour. This will prevent dough from sticking

Too much flour will make cookies tough and dry.

Roll only part of the chilled dough at a time. Keep the remaining dough in the refrigerator

Roll the dough to the appropriate thickness. Thinner dough makes a crisper cookie; thicker dough makes a softer, chewier cookie

Check the thickness with a ruler. Cookies will bake evenly when the dough is rolled to a uniform thickness

Use a pancake turner to transfer cookies. This will prevent unbaked cookies from stretching and tearing and baked cookies from breaking

Refrigerate dough before shaping, if necessary, for easier handling

Flatten cookies with your thumb, a fork or the bottom of a glass. Dip them in either flour or sugar to prevent sticking

Refrigerate the rolls up to 1 week. You can also wrap them in foil and freeze for up to 3 months.

#cupcakehour souffle

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Read your souffle recipe. Then, read it again

 

Measure and weigh all the ingredients before you start cooking

 

Make sure all the equipment you are using is scrupliously clean and grease free

 

Ensure all your ingredients, especially the eggs, are at room temperature. Do not use cold eggs

 

Prepare and grease soufflé dishes, either large or individual ones, before you start making the soufflé mixture

 

Preheat the oven, so once the soufflé is made and in the dish it can go directly into the oven

 

Be warned. It is not an “Old Wives Tale” that opening the door while a soufflé is cooking can cause it to sink, it is true

 

Don’t start to cook unless you know you can serve it directly to the table. within no time, a souffle will slowly start to sink. If you want to show-off

 

Work quickly and calmly, and most of all have fun; there’s no greater joy than cooking for oneself, family or friends

#cupcakehour baking tips

My top tips for ice cream

1 freeze your bowl for at least 24hrs before churn

2 put your ice cream batter in the fridge for 24hrs before churring

3 only fill hour your 3/4 ways leave room for it to aerate

4 when tempering your eggs add little and often hot milk

5 easy on the alcohol little goes a long way when freezing

6 add extracts when your batter is cold for better effect

7 add flavours like chocolate, nuts for the last minute or two of churring

8 shallow flat containers are best fir freezing in

9 to prevent ice crystals lay cling film on top 10 ice cream (homemade) starts to loose flavour after a week so eat it all

#cupcakehour baking tips

The humble egg 1 brown or white which is better?? There is no difference bar shell colour

2 Eggs should be stored in the carton they come in

3 always store eggs in the back of a fridge

4 eggs yolks should be covered in water to lrevent drying out

5 freeze eggs without shells for upto 3 weeks

6 if freezing only egg yolks whisk in some sugar 1/4 teaspoon 4 yolks

7 egg whites can be frozen for up to a year

8 when folding whipped egg whites a rubber spatula is best

9 let egg white stand for 30 minutes before whisking for maximum volume