The Top Ten Things Every Beginner Baker Should Know (Part 2)

This is a continuation of Part 1: The Top Ten Things Every Beginner Baker Should Know, and the final five tips of that list. Seeing how the last list got a little long, I decided to break it into two parts so it's easier to read and hopefully follow. Also these tips may be more practical and simpler when it comes to the actual application of baking:

Final Rules of Bake Club:

6. Sometimes recipes won't specific what the temperature the butter should be at when incorporating into recipes. Most will though- i.e. let butter softened at room temperature or melt butter in microwave. If it doesn't though and the recipe calls for butter in frosting the general understanding is that it's easier to mix in with the other ingredients if it is at room temperature soft before adding in other ingredients and mixing.

7. If the recipe specifics both systems of measurement (i.e. grams and teaspoons) chose one and stick with it for all ingredients because the conversions may not be exact and it's less confusing not to go back and forth between the measurements using the math.

8. If the recipe calls for eggs at room temperature and you'd like an easy fix, put them in a bowl of tepid water for a while to help them come to room temperature quicker.

9. Referring back to cooking cookies: When it comes to the stir and drop/stir and mix type recipes where directed to measure out a certain amount of dough for cookie size, consistency is important in making sure all the cookies bake evenly and that you get the accurate quantity. I learned this doing Cherry Chocolate Chunk cookies (recipe called for 32, I got 25 of it). Still pretty good, but had to figure out how to ensure all the cookies baked evenly after checking them the first time. Some were bigger than others. So this a heads up from me to you- double check cookie size on each before putting them in the oven to ensure each is properly baked through.

10. It's easy to measure out the proper ingredients when shopping if the recipe specifies them in the system of measurement suited to where you live. i.e. the difference between using metric and imperial. I use imperial measures such as cups, teaspoons, tablespoons etc. So by only looking out for recipes in the unit it's way easier than having to worry about converting and getting the math right.

I hope you enjoy this tips and find them helpful.
The Messy Baker,

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